Microsoft Word - Mediterranean 96 hour Course Recipe Book

CERTIFICATE IN MEDITERRANEAN CUISINE

PREPARATION METHOD

THE DOUGH

1. Strain the flour and the sugar together with the almond powder 2. Blend the egg with the orange blossom water, olive oil and the salt 3. Cut the butter in cubes and incorporate into the powder 4. Add the lemon Zest 5. Sabler: meaning give a sandy consistence to the powder and butter mixture 6. Add the liquid 7. Make a dough but do not knead. 8. Rest for one hour minimum

THE GARNISH

9. Soake the raisin in the rum (or amaretto) 10. Wash and trim the Swiss chard keep the leaf only

11. Slice the leaves into a fine chiffonade 12. Slightly toast the pine seed in a small pan 13. Peel and trim the pear and slice into fine slices 14. In a pan heat up olive oil 15. Pour the Swiss chard, sugar and pear into the pan and cover 16. Cook for about 8 Mn 17. Remove the lid and reduce the juices, do not caramelize 18. Reserve in a bowl 19. Add the raisin with the alcohol 20. Add the pine seed 21. Separate the egg yolk from the egg white in a bowl 22. Blanch the egg yolk with the sugar (bled until “white”) 23. Boil the Milk (eventually with a pc of vanilla pod) 24. Pour the sieved flour into the blanched egg + sugar 25. Stir the pour 1/3 of the milk 26. Stir and pour the rest of the milk 27. Bing back to the pot and cook 5Mn

THE PATISSIERE CREAM

FINISHING

28. Prepare a deep tart mold with butter 29. Roll out the dough and garnish the mold

30. Mix the Swiss chard mix with the Patissiere cream 31. Garnish the tart with the Swiss Chard Cream 32. Cover with dough or make dough cross over the tart 33. Bake 170 C in the oven during 45mn 34. Let the Tourte Cool down completely (it taste even better the next day!)

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