If you have any questions or suggestions you can contact Christophe Felder at contact@christophe-felder.com
STRAWBERRIES and OTHER BERRIES :
To make you blush with pleasure
Strawberries, raspberries, redcurrants, blackberries, blackcurrants, bilberries, wild strawberries`you will find them in the various books by Christophe Felder to realize the tastiest recipes.
What about a strawberry tiramisu? To be discovered in the latest Leïns de Pâtisserie: Les Crèmes de Christophe, éditions Minerva.
But meanwhile...
Berry Cocktail Clafoutis
Les Clafoutis de Christophe, Editions Minerva, photo, Jean-Louis Motte
Serve 4 to 6
Dish 25cm diametre or 4/6 individual dishes
Preparation time : 15 minutes
Ingredients :
For the dish : 30g butter / 50g caster sugar
For the clafoutis :
-25cl fluid cream
-25cl milk
-150g caster sugar
-2 eggs + 2 yolks
-60g corn starch
-2 packets vanilla sugar
-1 pinch of salt
-70g bilberries
-70g blackberries
-70g raspberries
-70g redcurrants
-70g strawberries
Preheat the oven (6)
Process :
-Butter and sugar the dish, then place all the berries in it.
- Pour the corn starch, the sugars (caster and vanilla sugar) and the salt in a bowl. Add the beaten eggs and yolks. Blend little by little. Then pour the cream. To obtain a fluid batter, incorporate the milk and blend 10 seconds.
-Pour the mixture over the well spread fruit.
-Put in the oven for about 35 to 40 minutes.
-Serve warm or cold.
Summer Fruit Zabaglione au gratin with barley water
Exquises Pâtisseries pour les Fêtes, Editions du Chêne,
photo, Philippe Barret
Serve 6
Preparation : 30 minutes
Cooking : 4 minutes
For the zabaglione :
-6 egg yolks
-100g caster sugar
-10 cl cold fluid cream
-1 teaspoonful kirsch
-100g flaked almonds
-a few drops of barley water
Summer fruit :
-1 tray blackcurrants
-1 tray bilberries
-2 trays raspberries
-1 tray blackberries
-1 tray redcurrants
-1 tray wild strawberries
-2 trays strawberries
Process :
- Pour the cold fluid cream into an icy cold bowl. Whip the cream faster and faster (it is best to use an electric whisk). Stop whipping when the cream holds to the whip and has doubled its volume. Put aside.
- Break the eggs and separate the whites and yolks. Pour the caster sugar on the yolks and stir until the mixture turns white. Then add the kirsch and the whipped cream. Stir gently. Put this Zabaglione aside in a cool place.
- Remove the stems of the fruit if necessary, but do not run water on them. Place the fruit in the middle of the plates, sprinkle with flaked almonds, then circle them with zabaglione. Place the plates 3 or 4 minutes under the grill. Pour a few drops of barley water onto the hot zabaglione and serve immediately, together with a praline or pistachio ice cream.
Have a good month with Christophe Felder's varied recipes
Archives:
A LA RECHERCHE DE PRODUITS DE QUALITE ? ...
Toute la
Vive le temps des PIQUE-NIQUES