Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

THE DOUGH

1. Sieve flour and rub it with the butter until it is fine breadcrumbs. 2. Make a well in the centre and add salt and sugar. 3. Add the water and bring around the dry ingredients into the centre, forming a dough. 4. Wrap in film and leave in the refrigerator for at least one hour

THE GARNISH

5. Chop the onions 6. Cut small cubes out of the smoked pork belly 7. Gently sweat the onions with the pork belly

8. Break the eggs in a jar, seasoned 9. Add cream and milk (or only cream)

THE BAKING

10. Roll out the dough 11. Butter generously a tart mould 12. Garnish it with the dough

13. Blind bake for 15mn at 160C 14. Once baked, cool it down 15. Garnish it with the cream and diced bacon sauteed with onions 16. Bake at 175C for a further 35mn

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