Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

1. Clarify the egg yolk 2. Heat the cream and milk

3. Incorporate the hazelnut paste into the mix of cream + milk 4. In a mixing bowl, blanch the egg yolk with the caster sugar 5. Purr the still-hot mix over the egg yolk and mix with a whisk 6. Strain through chinois etamine (fine conical strainer) 7. Fill ramequins or deep plates with the cream 8. Poach gently: indirect poaching in the oven (no steam) at 120C for 45mn (depending on the mould chosen) 9. 120C for 45mn (depending on the mould chosen) 10. Cool down 11. Once cold, spread the cassonade sugar on top of the cream and burn with a torch

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