Tourte à la carotte - Testing

https://www.cuisineaz.com/recettes/tourte-a-la-carotte-85987.aspx

1 - This was very interesting. It took much longer to bake and the outside was nice and flaky but the inside dough was, well, doughy, and the carrot strips could be cooked a bit more. They were soft but a bit too al dente for my taste. Ben liked it, though. I also wonder about the quantity of Dijon but I will leave it as is for now. 

2 - I'm trying out a few things, and I learned from making it. At least the time needs adjusting. Next time, I'll bake it like the Chicken Leftovers Pot Pie. I tried a few things, only had 100g of yoghurt cheese and 100g yogurt instead of the crème fraîche, which means I changed the egss to only 2 whole eggs and 1 yolk. NOTE : I made it, but didn't mix the creamy part with the blanched carrot noodles. Otherwise it worked...

5 carrots (about 500 g, peeled weight)

60 g melted butter

1 pinch dried oregano

4 g chopped parsley (1 tablespoon)

Salt and pepper

2 whole eggs (see notes)

2+1 egg yolks (see notes)

1 pinch ground nutmeg

20 g extra grated Parmesan (for egg mixture)

200 g crème fraîche (20 cl ≈ 200 g) 

200g labneh OR 100g labneh and 100g yogurt (see notes)  

Salt and pepper

15 g Dijon mustard (1 tablespoon)

2 recipes pie crust

1 extra egg yolk (for glazing)

1. Preheat the oven to 350°F (180°C).
2. Peel the outer skin of the carrots, then use the peeler to slice the carrots into thin ribbons to make 'noodles'. Blanch them in a saucepan of boiling salted water for 1 minute. Drain well and transfer to a mixing bowl.
3. Add the melted butter, oregano, parsley, salt, and pepper. Mix thoroughly.
4. In a separate bowl, whisk together the whole eggs and 2 of the egg yolks with the nutmeg, grated Parmesan (20 g), crème fraîche, salt, and pepper.
5. Roll out one sheet of pie crust into a pie dish (about 23–24 cm / 9-inch). Spread the Dijon mustard evenly over the pastry.
6. Spread the carrot mixture over the pastry, then pour the egg mixture on top.
7. Cover with the second sheet of pie crust. Seal the edges well and cut a small hole in the centre to create a steam vent.
8. Brush the top with the remaining egg yolk.
9. Bake for 35 minutes, or until golden brown and crisp.

Lemon Tarts - Untested

I wonder if I can do the same but just using my own lemon custard pie.

From Fountain Avenue Kitchen

PREP TIME: 15 MINUTESCOOK TIME: 25 MINUTES (PLUS 2 HOURS COOLING)

TOTAL TIME: 40 MINUTES (PLUS 2 HOURS COOLING)

YIELD: 18 MINI PIES

INGREDIENTS FOR THE CRUST:

1½ cups almond meal (144g if using almond flour; 168g if using meal)

¼ tsp salt

½ tsp cinnamon

¼ tsp baking soda

2 Tbsps. (24g) sugar

¼ cup (56g) butter, melted

1 Tbsp (14ml) water

INGREDIENTS FOR THE LEMON FILLING:

2 (2*14oz) cans sweetened condensed milk

¾ cup (6oz) lemon juice*

4 large egg yolks

Optional topping/garnishes: whipped cream; lemon zest; thin slices of lemon, halved; sliced fresh strawberries, crumbled graham cracker, finely chopped toasted pecans or walnuts

 

THE CRUST:

1. Preheat the oven to 350℉. Place liners in an ungreased muffin tin.
2. Whisk the dry ingredients together. Then add the melted butter or coconut oil and water.
3. Mix until well combined.
4. Add about 1 tablespoon crust to the bottom of each liner. Using your fingers or the base of a ¼ cup measuring cup, firmly press the crust into the bottom of the liner.*
5. Cook crust for 10 minutes or until lightly golden brown.
6. Store in the refrigerator for up to one week.

THE LEMON FILLING:

1. In a mixing bowl, whisk together the sweetened condensed milk, lemon juice, and egg yolks.
2. When crusts come out of the oven, evenly pour the filling into the baked crusts using a small ladle, ¼ cup measure, or a spoon. All the filling will be used.
3. Bake for 15-17 minutes or until set. The pies can wiggle a little but should be fully set.
4. Allow to cool (about an hour), and then take the lined pies out of tin and put in the fridge to chill.
5. Before serving, top with whipped cream and optional garnishes of choice.

NOTES

*The average lemon yields 3 tablespoons juice, but this will vary depending on size and freshness of lemon as well as how it is juiced. A lime yields 2 tablespoons juice with the same caveats. I find it easier to de-seed the lemons before squeezing, even with a citrus squeezer.

**This recipe can be halved to fill 12 pies but but there will be a smaller layer of crust-to-filling ratio. The recipe, as written, can also stretch to fill 24 pies. In this case the ratio of crust to filling will be smaller, and the pies will be smaller overall.

Ice Cream / Gelato Base - Testing

Ice Cream Maker Instructions

https://www.recipesfromitaly.com/authentic-italian-gelato-recipe/

https://www.youtube.com/watch?v=OlMQiyujWKM&list=WL&index=101

http://www.realitaliankitchen.org/2014/05/homemade-vanilla-ice-cream-with-kitchen.html

1 - I've learned my lesson. Again. I followed the Recipes from Italy instructions but they were wrong for the kind of ice cream maker I have (see first link). The first YouTube link above (see the Real Italian Kitchen link below it) has way more milk for the amount of sugar. I'm altering the recipe to reflect this.

2 - It worked! I don't care if a recipe asks for 'lukewarm', in future I may try it at room temperature. I just realised I made it with too much milk and cream. I did find it a bit crystalized, so I think changing the ration of yolk to milk may help.

4 egg yolks medium size

¾ cup (150g) granulated sugar 

1¾ 1¼ cups (200g) 1½ cup (350ml) whole milk

1¾ 1¼ cups (200g) 1 cup (250ml) heavy cream 

lemon zest or vanilla extract optional

The Basic Preparation

1. Whip the egg yolks with the sugar at maximum speed, until you have a soft fluffy cream (for about 5 minutes).
2. Pour the milk in a saucepan and bring it almost to a boil, maintaing the temperature at 85°C (185 F). Cook for about 5 minutes. 
3. Transfer the egg and fluffy sweetened cream to another saucepan. Pour in the hot milk slowly. Keep mixing while you do it. If you want to flavor your gelato, this is the time to add either grated lemon zest or vanilla extract or vanilla bean. 
4. Put it back on the heat and cook for another 5 minutes.
5. Turn off the heat and add the cold heavy cream. Mix really well. 

Using the Ice Cream Maker

1. Make sure to store the KitchenAid 'freeze bowl' in the freezer for a minimum of 24 hours before getting started. Leave the freeze bowl in the freezer while you prepare your ice cream base. When you are ready to start the icing process, remove the freeze bowl from the freezer and set up the Ice Cream Maker attachment. NOTE: If you are making an ice cream style that requires you to heat the ice cream base, such as custard, you will need to let it cool completely before adding it to the freeze bowl.
2. Before adding anything to the freeze bowl, set the mixer to the lowest speed at 'stir'.
3. IMPORTANT: Make sure to start the mixer before pouring custard into the freeze bowl, otherwise the custard may freeze prematurely and lock the dasher.
4. Gradually pour the ice cream custard into the freeze bowl. Mix 20-30 minutes, depending on your recipe or to your desired consistency.
5. When the ice cream is mostly done, during the last 1 to 2 minutes, add any solids such as fruits, nuts, candies or chocolate chips.
6. Transfer the finished ice cream into another container (never leave the ice cream in the freeze bowl once it's finished. Prying hard ice cream out of the freeze bowl with metal scoops or utensils may damage the freeze bowl.). 
7. The Ice Cream Maker attachment will create a soft-consistency ice cream that can be enjoyed right away. If you want a firmer consistency, store the ice cream in a shallow airtight container in the freezer for 2-4 hours.

Pour the basic preparation into the ice cream maker and start it. It will take about 40 minutes, depending on the model. After the necessary time, your gelato is ready!

How to Make Gelato WITHOUT Ice Cream Maker

Pour the mixture into a gelato container and place it in the freezer for about 5 hours. Every 30 minutes you have to break the frozen surface. So remove from the freezer and mix for about 30 seconds using a hand whisk or an electric whisk on low speed.

Pastiera Napoletana - savory cheesecake - Untested

https://www.epicurious.com/recipes/food/views/pastiera-napoletana

0 - My main question is if I can make this with yogurt cheese? It's a traditional Easter dish, so may be quite complicated, therefore question #2 is if I can make simpler for an everyday kind of dish?

Serves 8–10

For the pastry

500 g (1 lb 2 oz or 4 cups) 00 or plain (all-purpose) flour, plus extra for dusting

200 g (7 oz or 1⅔ cups) icing (confectioner’s) sugar

Pinch of salt

Zest of 1 orange

250 g (9 oz) butter, plus extra for greasing

5 egg yolks, plus 1 egg (beaten) for the egg wash to finish

For the farro or wheat berries

100 g (3½ oz) soaked farro or wheat grains (berries)

350 ml (12 fl oz or 1½ cups) milk

1 cinnamon stick

Zest of 1 lemon

Pinch salt

For the rest of the filling

350 g (12 oz) ricotta

4 egg yolks

Zest of 2 oranges

100 g (3½ oz) finely chopped candied orange or cedro (citron)

250 g (9 oz or 1¼ cups) sugar

1 Tbsp. orange blossom water

½ tsp. vanilla extract or the seeds from ½ vanilla pod (bean)

Pinch salt

3 egg whites

1. 3 days before baking
2. Soak 100 g (3½ oz) farro or wheat grains (berries) in plenty of cold water, changing the water daily, for three days.
3. For the pastry, put the flour, icing sugar, salt, orange zest and butter in a food processor and blitz to a fine breadcrumb consistency. Add the egg yolks to the mixer and blend again briefly, until the mixture comes together as a dough (add a tablespoon or two of iced water if the dough is still dry and does not come together). Form the dough into two equal rounds with your hands. Wrap in clingfilm (plastic wrap) and chill in the fridge or freezer, depending on when you want to use it. It needs to rest for at least 30 minutes in the fridge before you roll it.
4. Grease a deep 23 cm (9 in) cake tin/crostata tin with butter, then dust it lightly with flour. After the dough has rested, roll it out to a rough 2 mm (1/16 in) thickness and line the cake tin, pushing the dough up the sides of the tin to create a 5–7.5 cm (2–3 in) depth and trimming any overhang. Don’t worry too much about perfectly thin, even pastry. Reserve the pastry trimmings for the lattice top. Chill the pastry case in the fridge for 30 minutes.
5. Preheat the oven to 180°C (350°F).
6. Remove the pastry case from the fridge and blind-bake until just golden, 15 to 20 minutes. Allow to cool while you prepare the filling. 
7. For the farro or wheat berries, on the third day of soaking, drain the soaked grain. Cook in a saucepan with the milk, cinnamon, lemon zest and salt over a very low heat, covered with a lid. Cook, stirring occasionally for 30–40 minutes until the grain is plump and tender and all the milk had been absorbed. Spread the grain out on a plate to cool completely.
8. Preheat the oven to 170°C (340°F).
9. For the rest of the filling, whisk or beat the ricotta in a bowl until smooth, then whisk in the egg yolks. Stir in the orange zest, candied fruit, sugar, orange blossom water, vanilla and salt. Into this mixture, stir the cooled cooked wheat. In a separate bowl whisk the egg whites to soft peaks, then fold them gently into the ricotta mixture.
10. Pour the whole lot into the prepared pastry case. Cut the leftover pastry dough into strips about 2 cm (¾ in) wide, and arrange them over the top in a diagonal lattice. Use your fingers to press the edges of each strip into the pastry case walls to seal them.
11. Brush the top of the tart with the beaten egg and bake for 90 minutes, or until biscuit brown all over.
12. Let the tart cool and the filling settle, for at least 12 hours in a cool place before slicing into it. Serve, finally, with coffee and congratulations.

Chocolate Gelato - Untested

https://www.kitchenaid.co.uk/recipes/chocolate-chili-gelato

https://www.recipesfromitaly.com/chocolate-gelato-recipe/

https://gourmandeinthekitchen.com/chocolate-gelato-recipe/

4 egg yolks

50 g + 100 g (3/4 cup) of granulated sugar

250 ml (1 cup) of whole milk

250 ml (1 cup) of heavy cream

50 g (1/2 cup) of bitter cocoa powder

100 g (3,5 oz=2/3 cup) of 70% dark chocolate

OPTIONAL: 1 1⁄4 tsp chilli powder

a pinch of salt

2 tsp vanilla extract

1. Place the KitchenAid Ice Cream bowl in the freezer for 24-hours.
2. Attach the whisk attachment to the KitchenAid Stand Mixer. Add the yolks and 50g of sugar into the mixing bowl, then turn to speed 4 and whisk for one minute - or until light and fluffy. Set aside.
3. In a saucepan, add the milk, cream, and remaining 100g granulated sugar. Whisk to fully incorporate. Cook on medium low heat, stirring occasionally, until mixture begins steaming.
4. Carefully remove 100ml of the hot liquid and slowly pour it into the yolk mixture while whisking constantly. Then, pour the tempered yolk mixture into the saucepan, whisking constantly while adding.
5. Increase the heat to medium-low. Use a pastry spatula to stir constantly, being sure to scrape the bottom to prevent scorching. Cook until mixture is thickened and coats spatula. DO NOT BOIL.
6. Remove from the heat and add in cocoa powder, bittersweet chocolate, spices, and salt; whisk until the chocolate is melted and fully incorporated. Immediately strain the custard into a bowl through a fine mesh sieve.
7. Stir in vanilla extract. Cover the bowl with plastic wrap so that it touches the surface of the custard and chill for at least two hours.
8. When ready to churn ice cream, remove the Ice Cream Bowl from the freezer. Lock the bowl into place on the stand mixer, insert the dasher into the bowl, and pour in the chocolate custard base into the bowl. Lock the mixer head in place, turn speed to Stir, and set the timer for twenty minutes.
9. When ice cream is done churning, spoon it into an airtight freezing container and freeze for six to eight hours before serving.

TIP

1. If using, you can use whichever ground chilis you prefer. This particular blend goes well with the dark chocolate. If you don’t like a lot of spice, you can cut the amount in half. You could also substitute milk chocolate or semisweet instead of bittersweet.

Broadbean Carbonara - Untested

https://www.bbcgoodfood.com/recipes/pappardelle-broad-bean-carbonara

170g pancetta salt pork belly, small cubes

200g podded and skinned broad bean (about 400g unpodded)

4 egg yolks

1/4 cup heavy cream

2 Tbsps wholegrain mustard

1lb chunky pasta such as pappardelle pasta

100g parmesan, grated

1. Bring a large pan of salted water to the boil. While the water boils, heat a frying pan and sizzle the pancetta for 8 mins until crisp, then throw the broad beans into the pan with the pancetta fat. In a small bowl, beat the egg yolks with the cream and mustard, then season with lots of black pepper.
2. Cook the pasta following pack instructions. Drain the pasta, saving some of the water, and toss through the pancetta in the frying pan. Tip in the egg and cream mix, and stir to coat, adding a splash of the reserved water, if needed. Toss half of the grated Parmesan through, so the sauce clings to the pasta, then scatter with the remaining Parmesan.

St. Hildegard’s von Bingen's Cookies of Joy - Untested

https://www.atlasobscura.com/articles/medieval-cookie-recipe?fbclid=IwAR0Rl6UZQHqDaxAPBrZIJmIk5Co0eu0yEF8seayhmYHLChXxqbnxYvr8f1I

3/4 Tbsps butter

3/4 cup brown sugar

1/3 cup raw honey

4 egg yolks

2 1/2 cups spelt flour (you can usually find it in the baking aisle or the gluten-free aisle)

1 tsp salt

1 Tbsp nutmeg

1 Tbsp cinnamon

1 tsp cloves

1. Melt the butter, then add it to a medium bowl with the sugar, honey, and egg yolks. Beat gently, then fold in the rest of the ingredients. Refrigerate the dough for an hour.
2. Flour a surface and then roll out the cookie dough until about a 1/4 inch thick. Cut the dough into small circles using a cookie cutter or an upturned glass.
3. Line a baking sheet with parchment paper, then bake at 375 degrees Fahrenheit for 10 minutes, or until a golden-brown. Let cool, then enjoy.

Chocolate Paté - Untested

 https://www.canadianliving.com/food/recipe/chocolate-pate-with-fig-topping

8 oz bittersweet chocolate chopped

1/4 cup unsalted butter

1/4 cup icing sugar

4 egg yolks

1/2 cup whipping cream

Fig Topping:

3/4 cups granulated sugar

1/3 cup water

1/4 cup orange liqueur

3 Tbsps orange juice concentrate

4 fresh green figs quartered

1 1/2 tsp lemon juice

16 fresh raspberries

1. Line 5-3/4-x 3-1/4-inch (625 mL) loaf pan with plastic wrap; set aside.
2. In saucepan, melt together chocolate, butter and sugar over medium-low heat until smooth. Whisk in egg yolks, one at a time; cook, stirring, for about 3 minutes or until thickened and glossy. Transfer to large bowl; let cool to room temperature.
3. In separate bowl, whip cream; fold one-quarter into chocolate. Fold in remaining whipped cream. Spoon into prepared loaf pan. Cover and refrigerate for at least 8 hours or until firm. (Make-ahead: Refrigerate for up to 2 days.) To unmould, gently pull on plastic wrap to loosen top edge of pate from pan; unmould onto cutting board. Cut into 8 slices.
4. Fig Topping: Meanwhile, in saucepan, bring sugar, water, orange liqueur and orange juice concentrate to boil; boil for 5 minutes. Let stand for 2 minutes to cool slightly. Stir in figs and lemon juice. Spoon onto 8 dessert plates; top with slice of pate. Sprinkle plate with raspberries.

Schwowebretele (petits gâteaux secs de Noël) - Untested

https://www.marieclaire.fr/cuisine/schwowebretele-petits-gateaux-secs-de-noel,1200971.asp

https://mademoisellereve.wordpress.com/2011/11/14/schwowebredele-ou-petits-gateaux-alsaciens-de-noel/

3 1/4 cups (or 400 g by weight) of flour
1 1/4 cups (or 250 g by weight) of white sugar
1 1/8 cups (or 250 g by weight) of butter, room temperature, small dice
2 cups (or 200 g by weight) of almond flour
2 - 3 egg yolks
1 1/3 cups ? (or 100 g by weight) candied orange peel, coarse chop
grated zest from 1/2 lemon
1 generous pinch of cinnamon powder
1 egg yolk, whisked, for gilding

1. Mix all the ingredients together in a large bowl, working the dough until it becomes uniform and firm. Feel free to add a third egg yolk if the dough seems to be too dry and cracking. 
2. Form into a disk, wrap and put in the refrigerator to rest overnight and up to 72 hours.
3. Preheat the oven to 350F.
4. Roll out the dough to a 1/4" thickness. Use cookie cutters to make shapes to your liking.
5. Place on a parchment-paper-lined cookie sheet and brush with the whisked yolk and bake for 10-12 minutes or until they are nicely golden.

Chocolate Croissant Bread Pudding - Untested

https://honestlyyum.com/25014/chocolate-croissant-bread-pudding/

6-8 large croissants (day old)
2 eggs
4 egg yolks
1 1/4 cup sugar
2 cups whole milk
1 1/2 cups heavy cream
1 1/2 teaspoons cinnamon
1 teaspoon salt
1/2 cup unsweetened cocoa powder
8 ounces bittersweet chocolate (roughly chopped)
1 tablespoon pure vanilla extract
2 tablespoons butter
creme fraiche (for topping)
powdered sugar (for topping)

Whisk the eggs and egg yolks together in a large Pyrex mixing bowl. In a saucepan, whisk the cocoa powder, cinnamon, salt, milk and cream over medium heat until the cocoa is fully incorporated and the milk just starts to bubble around the edges. Add the bittersweet chocolate, sugar and vanilla and whisk until melted.
Slowly add a bit of the hot chocolate-milk mixture to the eggs while whisking the eggs to prevent them from turning into scrambled eggs. As the chocolate gets incorporated into the eggs add more of the chocolate-milk mixture until fully incorporated.
Butter a 9 x 13 inch Pyrex baking dish. Slice the croissants in half lengthwise and place the bottom half of the croissants in the dish. Cut the croissants as necessary to cover the entire bottom of the dish with the bottoms of the croissants. Pour half of the chocolate custard mixture over the croissants. Place the tops of the croissants and pour the rest of the chocolate custard mixture over the tops of the croissants. Let the dish rest for at least 30 minutes to soak in the chocolate, occasionally pressing the croissants down with a spatula so it soaks in more chocolate.
Preheat the oven to 325 degrees and bake for about 45-50 minutes or until the pudding is just set in the center. Test this by gently shaking the baking dish and the center should just barely jiggle. The internal temperature in the center should be 170°F for complete doneness.
Allow the pudding to cool and dust the tops with powdered sugar through sieve. Serve a large scoop of the pudding with a small dollop of tangy creme fraiche or fresh whipped cream.

Untested - Rhubarb Flan with Meringue

http://empreintesucree.fr/tarte-a-rhubarbe-meringuee/

All ingredients are measured by weight. Use cups to establish alternative measurements for preference.

The pastry (blind bake), completely cooled
http://experimentalmouffette.blogspot.ca/2018/04/shortbread-pie-crust-untested.html
OR http://experimentalmouffette.blogspot.ca/2018/04/untested-oat-flour-pie-crust.html

The filling
750gr fresh rhubarb
20gr  + 30gr sugar
2 eggs
200gr milk

The meringue
4 egg whites (120 gr)
240gr sugar
Pinch of salt
(Optional) 1/2 tsp Vanilla

1. Blind bake the crust at 400F for 15 minutes (use weights). Allow it to cool completely before using to allow the crust to set.
2. Peel and cut the rhubarb into 1/4 inch pieces. (peeling it will allow for more excess water to get pulled out in the next step)
3. Mix the rhubarb with a couple Tbsps of sugar and set in a colander to drain, about 30 minutes (I wonder if I should boil and reduce this sweet liquid?).
4. Meanwhile, whisk together the remaining sugar and egg until it becomes pale, then mix in the milk.
5. When the crust is baked (it can be hot or cool at this stage, it doesn't matter), spread the rhubarb even in the bottom (it will look like a weird jumble and too much, but it will reduce and even out while cooking) and pour the egg mixture over it all.
6. Reduce the oven temperature to 350F and bake the pie for 30 minutes.
7. Reduce the oven temperature, this time to 300F. (keep this in mind as a possible amendment to Cream of Rhubarb Pie if it makes a better meringue)
8. When the filling has baked (it will still be giggly), combine the egg whites and salt in a stand mixer and whisk until soft peaks form.
9. Gradually add the sugar while whisking until stiff peaks form (IF USING VANILLA quickly add the vanilla (don't go too far and make overly dry peaks)).
10. OPTIONAL BUT TO TRY - put meringue in piping bag with attachment of choice and make patterns (see original recipe for an idea)
11. To apply, start at the edges to anchor the topping, spread the meringue over the pie and bake an additional 30 minutes or until the meringue browns nicely.

La pâte brisée :
120 g de farine type 55
10 g de sucre
une pincée de sel
90 g de beurre pommade
33 g d’eau
une cuillère à café de vinaigre blanc

Le flan à la rhubarbe :
750 g de rhubarbe
20 g de sucre
2 œufs
30 g de sucre
200 g de lait

La meringue française :
120 g de blanc d’œuf
240 g de sucre (1 1/4 cup)

Vous pouvez préparer la pâte la veille, puis le jour J façonnez votre fond de tarte et faites dégorger votre rhubarbe pendant qu’il repose au réfrigérateur. Il ne reste plus qu’à cuire la tarte !

La pâte brisée :
Vous pouvez trouvez la recette plus détaillé de la pâte brisée ici.
Soit vous avez un robot pâtissier et vous pouvez faire votre pâte dedans, à l’aide de la feuille. Soit vous n’en avez pas et vous pouvez la faire à la main sur votre plan de travail ou dans un grand bol.
Versez dans votre bol (ou sur le plan de travail) la farine, le sucre et le sel.
Ajoutez le beurre pommade et mélangez. La pâte doit être légèrement sablée.
Ajoutez l’eau et le vinaigre blanc puis mélangez jusqu’à obtenir une pâte homogène.
Déposez-la dans du papier film et laissez-la reposer une heure au réfrigérateur.
Sortez votre pâte du réfrigérateur et étalez-la en farinant bien votre plan de travail pour qu’elle n’accroche pas.
Foncez votre tarte dans votre moule ou cercle, piquez le fond avec une fourchette et laissez-la reposer à nouveau une heure au réfrigérateur.
Faites précuire le fond de tarte à 170°C chaleur tournante pendant 10 minutes.

Le flan à la rhubarbe :
Lavez, épluchez et coupez la rhubarbe en tronçons d’un centimètre. Ajoutez les 20 g de sucre et mélangez.
Laissez-la dégorger dans une passoire pendant 20 à 30 minutes.
Préparez le flan : dans un bol mélangez les œufs et le sucre, puis ajoutez le lait.
Versez la rhubarbe dans votre fond de tarte précuit (il peut être encore chaud ça n’a pas d’importance), ajoutez le flan et enfournez pendant 30 minutes à 180 °C.

La meringue française :
Montez à l’aide d’un robot pâtissier muni du fouet ou d’un fouet électrique les blancs d’œuf. Puis ajoutez le sucre petit à petit.
Versez la meringue dans une poche munie de la douille de votre choix et faites un joli décor sur votre tarte (encore une fois ce n’est pas grave si elle est encore chaude).
Si vous voulez reproduire le décor que j’ai fait en meringue sur ma tarte à la rhubarbe, il faut simplement une douille cannelée et suivre le schéma suivant :
Enfournez pendant 30 minutes à 150°C chaleur tournante.
La meringue sera alors légèrement dorée et craquante sur le dessus, si vous la souhaitez encore plus sèche préférez une cuisson d’une heure à 100°C.

NOTES:
Il est important de faire dégorger la rhubarbe. Certains vous dirons de le faire une nuit, mais sincèrement 30 minutes suffisent. Cela permet d’attendrir la chair et réduire l’eau qui se dégagera du fruit au moment de la cuisson.
La tarte doit être bien chargée en rhubarbe, quand vous déposez votre rhubarbe crue n’ayez pas peur de la faire dépasser (en hauteur) de votre fond de tarte. Elle retombera un peu à la cuisson et la meringue viendra cacher ce qui dépasse un peu trop.
N’ajoutez pas le sucre d’un coup aux blancs d’oeuf pour la réalisation de la meringue. Il faut y aller petit à petit au fur et à mesure qu’ils montent. Évitez aussi les blancs d’oeuf trop frais, avec ces deux conseils vous devriez avoir une meringue bien montée et bien ferme !
Conservez la tarte à température ambiante, sous une cloche si vous en avez une. Évitez le réfrigérateur qui pourrait ramollir la meringue si il est trop humide.

Crème Anglaise - Test 2

http://www.recettes.qc.ca/recettes/recette/creme-anglaise-3310
http://cuisine.journaldesfemmes.com/recette/322949-creme-anglaise-facile
http://www.taste.com.au/recipes/traditional-vanilla-custard/0441faec-b569-4b1d-87d3-782d73fc52d4

1 - I have never successfully made crème anglaise. It has always looked like finely scrambled eggs in sweet cream. In the new year, I will master this recipe, @*#$%&!

2 - @*#$%&! I buggered up again! Sweet scrambled eggs. @*#$%&! I think my mistake is that I expect it to become much thicker than it actually can be, so I cook it too long. It should come out as whipping cream, not as a thick custard.

3 - I finally did it! It is relatively simple, and it's just a matter of erring on the side of caution.

4 - Did it again! And actually 10-20 minutes is too long, so I will change that to "can take up to 10 minutes" or something. It was just on the verge of starting to curdle and it was 8 minutes on Low, but I recognize, especially on this stove, that every stove and every element is different.

1 1/2 cups milk
1/2 cup cream
1 Tbsp vanilla
4 egg yolks
1/3 cups sugar

1. In a small saucepan, heat the milk, cream and vanilla over medium-high heat until just boiling, stirring constantly. Turn off the heat and set aside.
2. In a bowl, whisk together the yolk and sugar until the yolk turns a pale yellow.
3. Very slowly whisk the flavored dairy into the egg mixture. Do this slowly, to gradually increase the temperature of the egg and avoid making scrambled eggs with the hot liquid.
4. Stir constantly over medium heat with a wooden spoon. Avoid boiling at all cost! In about 10-20 minutes, depending on your heat setting, the crème will thicken to a heavy cream and like whipping cream will leave a coating on the back of spoon.
5. Pour the finished liquid right away through a fine mesh.
6. Allow it to cool completely before serving. The cooled product will thicken even more.