Contents
Reblochon in a crust
For 4 people
200 g of puff pastry
1 reblochon
1 egg
Scrape the rind of the reblochon.
Spread out the puff pastry and enclose it completely.
Beat the egg with a pinch of salt.
Pass the gilding and bake at 220 ° C for 15 min.
The dough should be golden brown and the cheese runny.
“Fermes de Marie” tartiflette, in Megève
For 3 people
1 reblochon
1 kg of potatoes
200 g smoked pork belly (in bacon)
50 g butter
1/2 chopped onion
Wash the potatoes. Cook them with the skin on, then peel and dice them.
Brown the bacon in butter with the 1/2 onion.
Add the potatoes.
Mix on the heat for a few minutes then place in a gratin dish.
Place the reblochon cut in half in the thickness.
Cover with aluminum foil and cook in the oven at 180 ° C for 20 minutes, then remove the aluminum and brown.
Cheese fondue
County 400 g
400 g Beaufort
400 g Emmental
1 piece of hard bread
1 clove of garlic
1 bottle of Abymes
10 cl of kirsch (or brandy)
nutmeg
Grate the cheeses and mix them.
Rub the pan with the garlic. Add three quarters of the bottle of white wine.
As soon as the wine simmers, add the cheese and cook using a wooden spatula.
When the cheese is well melted and smooth, add the kirsch and nutmeg and serve on the stove. Let the guests prick the bread and soak their croutons with cheese.
At the end of the fondue, you can finish the rest of the cheese by adding an egg and croutons in the pan while turning off the stove, or a spoon of sugar and flambé in the brandy.
Savoy cake
For 2 cookies
140 g of egg yolks
240 g sugar
80 g flour
80 g of starch
60 g cold melted butter
9 g lemon zest
200 g of egg whites
1 g salt
Beat the yolks and 160 g of sugar with a mixer.
Add the flour and cornstarch and mix well.
Add the melted butter.
Beat the egg whites with the salt then add 80 g of sugar.
Mix the two devices together.
Bake 30 min at 160 ° C in lined and sweet molds.
Blueberry pie
For the dough
125 g sugar
150 g butter
2 egg yolks
250 g flour
1 / 2 vanilla bean
For garnish
25 cl of pastry cream
150 g whipped cream
600 g of frozen or fresh blueberries
For the ice cream
50 cl of custard (50 cl of milk, 60 g of sugar, 5 egg yolks) 200 g of frozen or fresh blueberries
Make the ice cream: add the 200 g of blueberries to the custard, mix then stir in the ice cream maker.
Make the dough: mix the sugar, softened butter, yolks and vanilla, then add the flour. Spread between two sheets of baking paper 5 mm thick of the dough and let it rest for 1 hour in the cold.
Then cut it into the desired shape and bake for 10 minutes in the oven at 200 ° C.
Let cool to room temperature (be careful, the dough is very fragile but so tasty).
Prepare the pastry cream with the whipped cream. Spread over the pie and add the blueberries, fresh in season or in syrup the rest of the year. Serve with ice cream.
Bugnes
1 kg of flour
500 g of eggs
180 g sugar
20 g salt
20 g yeast
5 g vanilla
50 cl of lemon juice
5 cl of orange juice
10 g lemon peel
10 g orange peels
2 cl rum
Combine the flour, eggs, sugar, salt, vanilla, juice and rum. Knead this mixture until it detaches, then add the yeast and the bark.
Let stand overnight in the refrigerator.
The next day, roll out the dough to 4 mm thick and cut rounds 6 cm in diameter.
Drill a hole in the center of the circle and pass one end through the hole.
Heat some oil or Vegetalin and dip the donuts in the frying pan.
Back and forth quickly on both sides.
Drain and soak in the still hot caster sugar.