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Christmas cooking book

French recipes

Foie Gras de Canard aux Pommes (Duck liver with apples) Ingrédients :

Recette :

Foie gras

1.Peel apples then,cut them .


2.Prepare the caramel with the


sugar and the cider .


Add the broth.


Cook over a low heat to obtain a


sauce then add and mix Calvados.


Cook in the frying pan the butter and


the slices of apples during ten minutes.


3.Cut foie gras slices. 4. Put the whole in a plate.

Dinde farcie aux marrons (Stuffed turkey with chestnuts)

Ingredients for 4 people 1) 2) 3) 4) 5) 6) 7) 8) 9) 10) 11) 12) 13) 14) 15) 16) 17)

1 turkey 400g of chesnut 200g of grapes 85g of butter 25cl of stock of poultry pepper,spice liver of turkey stuffing bread 1 egg milk shallot 1 tablespon walnut 1 tablespon parmesan 1 tablespon brandy 200g butter pepper and spice Alexis, Juliette and Oscar

Bûche au chocolat: (Chocolate « log »)

Ingredients : - 60 g of grated coconut - 30 g of flour - 50 g of butter - 3 eggs - 90 g of sugar For the cream : - 100 g of sugar - 3 spoon a soup water - 100 g of chocolate - 250 g of mascarpone chesse - 50 g of icing sugar Preparation : Mix the coconut and flour. Break eggs and separate the whites and the yolks. Mix the whites add 20 g of sugar.

Bery Naomi, Amar Alycia, Classe : 602 Collège Louis Lumière.

La bûche aux marrons (Chestnut « log »)

Ingredients: -For the sponge cake! -120g sugar -100g flour -2 eggs -2 yolks -2 white eggs

-For the chestnut mousse! -25cl cream -250g chestnut cream -1 gelatin -10 chestnuts Nour, Elodie, Florent and Delphine

LES P'TITS GATEAUX DE NOEL (Small Christmas biscuits) Tom et Tommy

Ingredients : 500g flour 180g sugar 2 eggs + 2 yolks 250g butter 1 sachet of vanilla sugar Preparation : 1. Sift the flour in a salad bowl . 2. In another salad bowl mix the sugar , the vanilla sugar and the eggs . Whip the mixture. 3. Cut the butter in small squares and incorporate in to the flour by molding with the hands. 4. Add the eggs and sugar to the flour , always by molding with the hands until obtaining a ball of dough . 5. Let rest 1 h or more in the refrigerator . 6. Finally, spread the dough over a thickness about 5 mm , cut different forms by means of molds (stars , firtrees) or with a knife. Place them on a plate covered with paper, gild them with some egg yolk . Put in the oven 10-12 minutes at 180째 until they are gilded.

Les sablés au beurre (Shortbread biscuits) preparation time : 30mn cooking time : 8 / 10mn Ingredients for 50 sablés : -250g of butter ( ambient temperature ) -250g of caster sugar -2 egg yolks -300g of flour -1 pinch of salt For the glazing : -multicolored pearls in sugar -100g of icing sugar -Some drops of water RECIPE *Mix the butter and the sugar until obtaining a beautiful cream. Add egg yolks, the flour and the salt. Mix with the fingers, until obtaining a beautiful ball of dough. Lest rest 1 hour. *Preheat the oven at 180 degrees. Spread the dough 5 mm in thickness Cut the dough. Put on a plate covered with greaseproof paper. *Put in the oven 8-10 min. Let them cool on a plate (shortbread bicuits are very fragile when they are hot). * Prepare the glazing : mix the icing sugar with some drops of water. Brush the biscuits and sprinkle immediately with multicolored pearls before the sugar hardens. • By Dania Eid, Laurianne Nozieres, Marie Perocheau !!!!!!!

Pompe de noel

Ingredients 40g yeast 150g sugar 2 eggs and 1yolk egg 1 half-glass of oil 1 peel of orange 1 glass of water 1 pinch of salt Preparation Dissolve the yeast in a little warm water with 100g of flour and sugar . Let rest for 2 hours in a bowl, pour the rest of the flour , oil , sugar, whole eggs, a pinch of salt , water, peel of orange, and mix the two mixtures. Brown a beaten egg yolk and cook a medium oven heat for 10 minutes

Olivier and Romain

Christmas cooking book french recipes