Page 1

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 .

Apples

2.Prepare the caramel with the

Sugar

sugar and the cider .

Cider

Add the broth.

Broth

Cook over a low heat to obtain a

Calvados

sauce then add and mix Calvados.

Butter

Cook in the frying pan the butter and

Salt

the slices of apples during ten minutes.

Pepper

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  
Advertisement