Flaugnarde aux pommes

Versión española

Version française

Ingredients:
- 2 apples
- 100 gr. flour
- 100 gr. sugar
- 4 eggs
- 200 ml. cream
- 50 ml. milk
- 50 gr. butter
- Sweetened vanilla powder

Method: In a bowl, beat the eggs. Add the sugar, the milk, the vanilla and the cream and mix. Then, add the butter and whip it. Finally, add the flour and mix once again
Peel the apples and slice them.
Grease a baking-pan with butter and putt he half of the apples. Pour the mixture into the baking-pan and then the rest of apples. Bake it in the preheated oven at 180ºC for 40 minutes.

Little omelets with little shrimps

Versión española

Version française

Ingredients:
- Little shrimps
- Gram flour and wheat flour
- Water
- Chopped parsley
- A little onion
- A pinch of salt
- Oil

Method: in a bowl, mix the two flours (the same quantity of each one), add the parsley, a pinch of salt and the onion (previously chopped). Then add some water gradually, in order to have a batter not too liquid, not too thick. Finally, add a “handful of little shrimps”.
Heat up some oil in a frying pan and pour some batter with the aid of a spoon. Turn them and take them out from the frying pan when they’re golden.

Condensed milk cake

Versión española

Version française

Ingredients:
- 50 gr. butter
- 400 gr. condensed milk
- 4 eggs
- 120 gr. self-rising flour

Method: whip the condensed milk and add the eggs one by one. Add the butter and then the flour. Bake it in the preheated oven at 180ºC for 35 minutes.
Suggestion: add a tablespoon of sugar to the mixture once it’s in the baking pan in order to have a crispy topping.

Brownies

Versión española

Version française

...just the perfect brownie ;)

Ingredients:
- 75 gr. butter
- 100 gr. couverture chocolate
- 50 gr. flour
- 150 gr. brown sugar
- 3 eggs
- Vanilla extract
- 50 gr. walnuts
- 50 gr. white chocolate
- 50 gr. dark chocolate

- Icing sugar
- Sweet cocoa

Method: melt the chocolate with the butter over a bain marie. Beat the eggs and add the brown sugar and vanilla extract and mix. Add the melted chocolate and then the flour. Grind the walnuts and add them. Chop the chocolates and add them to the mixture. Mix well. Bake in the preheated oven at 180º for 25-30 minutes. Take it out from the oven and let cool. Sprinkle the brownie with icing sugar and then with the cocoa. Cut it in little pieces.

Roscón de reyes

Versión española

Version française

Note: The "Roscón de reyes" is a large ring-shaped bun baked for Epiphany in Spain.

Ingredients:
- 500 gr. flour (000 type)
- 100 gr. sugar
- 100 ml. + 180 ml. milk
- 60 gr. butter
- 60 gr. lard
- 3 eggs
- 40 gr. compressed yeast
- 50 ml. rum
- 50 ml. orange blossom water
- A pinch of salt
- Orange and lemon zest
• Filling:
- Whipped cream / crème pâtissiere / chocolate truffle
• Icing:
- 1 egg
- Crystallized fruit
- Sugar

Method: knead for a long while the half of the flour, the yeast and 100 ml. of lukewarm milk. Make a ball, make some cuts and cover it with a tea towel and let rest for 90 minutes.
In a separate bowl, work the butter and the lard. Add the sugar, a pinch of salt, the rum, the orange blossom water, the eggs, some zest, the rest of the milk (180 ml.) and the other half of flour. Add to the first dough and knead well, till all the ingredients are mixed, i. e., till taking a bit of dough and it stretches but it doesn’t break. Make a ball and spread some olive oil on it. Let rest for 15 minutes. Meanwhile, prepare a baking tray with a baking paper. Transfer the dough to the baking tray. Make a hole on the dough and give it a shape like a big doughnut. Put a glass of water in the hole of the roscón. “Paint” with an egg and place it in the oven at 50ºC till triple in size. Then, bake at 200º till browning. Once the roscón is out, place the crystallized fruit and add some sugar. Let cool, open and fill it with cream, crème pâtissière, chocolate truffle, etc., just add your choice.

I decided to fill the half of the roscón with whipped cream, and the other half with crème pâtissiere. Here you have a whipped cream portion:

And here, a crème pâtissiere portion: