Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

Prepare a Pate Brise

1. Sift the flour, add the sugar, cut the butter in small cubes 2. Incorporate them into the flour and sugar, make a pound 3. Purr the eggs in the pound with a bit of water and salt and mix all together to obtain a smooth dough 4. Let the dough rest for one hour at least

Cook the apples

5. Peel the apples and cut them (depending on their size) into 2 or 4 large wedges 6. In a sauté pan, pour the sugar and the water and cook to a caramel 7. Put the apple in the caramel and stir until covered with caramel, then add the butter, flambee with calvados, add the cream 8. Add a little vanilla and a little punch of acceptable salt and stir together 9. Cover and bake in the oven at 175C; cooking time will depend on the type of apples, generally 35mn 10. Prepare the Mold = Chemiser. Put soft butter inside the mould and spread some caster sugar on it. Reserve in the cooler until the butter is set 11. Once the apples are ready, take them out and cool them down. Reduce the leftover apple juice to a thick syrup. 12. Make a blond caramel, purr the caramel at the bottom of the mould 13. Range the apple on top, which is very tight, one from the other. The external side of the apple (skin side) should face down. Pour the reduced leftover juice over the apples. Press a little and keep aside in a cooler

Garnishing of the mould

Baking

14. Roll out the dough about 2.5mm thick. Take out the mould garnished with apples and place the dough on top of the apples 15. Border all around the mould 16. Preheat the oven to 200C, bake at 165 C for 35 - 40 Mn

Finish

17. Let the Tart cool down 18. Unmold on a large plate 19. serve with French Crème Fraiche (original)

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