Thread: These are great things i had while visiting France

I had to get the recipes because they were so good. If you make any of them, I'm pretty sure you will be quite satisfied. Hope you post back here if you do!!!:D

Alace apple pie
400 g (14 ounces) pie dough – 4 apples (Boskoop, preferably) – 2 eggs – 10 cl cream (1/2 cup) – 10 cl (1/2 cup) milk – 100 g (4 ounces) caster sugar – 1 tablespoon vanilla sugar
• Preheat the oven to 210 °C (thermostat 7 – 410 °F).
• Place the dough in a pie dish that has been buttered or lined with waxed paper and prick it with a fork.
• Slice the apples and arrange them on the dough.
• Bake in the oven for 25 to 30 minutes.
• In the meantime, prepare the custard by mixing the cream, milk, sugar, eggs and vanilla sugar.
• Pour the mixture onto the pie after baking, then brown again in the oven.alace apple pie
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Another Alace Apple Pie recipe
Preparation time: 30 minutes Baking time: 30-35 minutes
Ingredients
250g flour (1.087 cups), 125g butter (1/2 cup), 25g sugar (a little more than 2 tablespoons) , 5g salt, 10cl cold water,
Fruit filling: 1kg apples (2 lbs) , 25g sugar (1/3) Custard: 75g sugar (6 tablespoons) , 10cl (100 mil) milk and cream, 2 eggs.
Preparation
To make the custard: briefly beat the eggs and sugar, then add the milk, cream and vanilla. Grease the baking dish. Make 400g of pastry. Carefully line the baking dish, making the edges as regular as possible, and prick the pastry base with a fork. Peel and quarter the apples (or cut into eighths if too large). Slit the pieces to facilitate cooking and arrange them attractively on the base. Sprinkle with 25g of sugar. Bake in a hot oven for 25-30 minutes. When the apples are cooked, pour the custard over the tart. Return to the oven to finish baking. Sprinkle with icing sugar.
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Cheese tart
Ingredients
400 g (14 oz) pie dough – 300 g (11 oz) fromage blanc (soft white cheese) – 25 cl milk (1 cup) – a bit of cream - 125 g (5 oz) caster sugar – 4 eggs – 50 g (2 oz) starch – 25 g (1 oz) flour - 1 tablespoon of vanilla sugar – the grated peel of one lemon
Preparation
• Preheat the oven to 210 °C (thermostat 7 – 520 °F)
• Place the dough in a buttered pie dish and prick it with a fork.
• Mix the fromage blanc with the sugar and the egg yolks.
• Using an egg beater, add the starch and the flour to the milk. Next, fold in the cream, the vanilla sugar and the lemon peel.
• Add the stiffened egg whites to the mixture.
• Pour the mixture onto the pie dough.
• Bake in the oven for 30 to 35 minutes.
• When it is done, turn the pie over onto a rack until it is lukewarm. Then turn the pie back over again.Most suitable wine Gewurztraminer or Pinot Blanc
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Kugelhopf
500 g flour (1 lb) – 200 g (7 oz) butter – 100 g (4 oz) sugar – 25 g (1 ½ oz) baker’s yeast - 25 cl (1 cup) milk - 2 eggs – salt – 50 g (1.8 oz) almonds - 50 g (1.8 oz) raisins soaked in lukewarm water – icing sugar
• Preheat the oven to 180 °C (thermostat 6 – 350 °F).
• Dilute the yeast in about 5 cl (2 tsp) warm milk.
• Incorporate the sugar, the butter, a bit of salt and the rest of the milk.
• Form a well in the flour and incorporate the eggs and the previous mixture.
• Mix thoroughly and work the dough until it is not sticky anymore.
• Add the yeast and knead the dough for a long time by stretching it and dropping it onto a slightly floured work surface.
• Place the ball of dough in a lightly floured bowl and cover it with a cloth.
• Let the dough rise for an hour, in a warm place.
• Press down on the dough and add the raisins.
• Butter the Kugelhopf mould thoroughly and place the almonds on the bottom, in the grooves.
• Put the dough in the mould and cover with a cloth.
• Let the dough rise until it reaches the edge of the mould.
• Bake the Kugelhopf for 45 minutes, covering it with aluminium foil as necessary to keep it from getting too brown.
• Sprinkle icing sugar over the Kugelhopf before serving.
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Onion tart - this is the one that I had in France in May
Recipes: Onion tart
Preparation: 30 minutes
Cooking time: 30 to 35 minutes
Ingredients
250 g (1/2 lb) pie dough – 500 g (1 lb) onions - 100 g (4 oz) smoked bacon -100 g (4 oz) butter – 20 cl (3/4 cup) milk - 20 cl (3/4 cup) cream - 50 g (1.8 oz) flour - 2 egg yolks - salt, pepper, nutmeg
Preparation
• Preheat the oven to 180 °C (thermostat 6 – 350 °F).
• Slice the onions and fry them over low heat in 50 g of butter. Salt generously.
• Fry the bacon in a pan until translucent, without adding fat.
• Mix in the cream, milk and egg yolks with an egg beater. Add the flour.
• Add the onions and bacon into the mixture. Add nutmeg and season to taste.
• Place the dough in a pie dish that has been buttered or lined with waxed paper and prick it with a fork.
• Fill the tart with the mixture and bake for 30 to 35 minutes.
Most suitable wine Sylvaner or Pinot Blanc
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Tarte flambée (Flammeküeche) - another tart recipe
Recipes: Tarte flambée (Flammeküeche)
Preparation time: 30 minutes
Cooking time: 15 to 20 minutes Ingredients to serve 4
500 g (1 lb) bread dough – 2 onions – 60 g (2 ½ oz) smoked bacon (small pieces) – a bit of butter - 20 cl (6 oz) thick crème fraîche – 20 cl (6 oz) fromage blanc (soft white cheese) – 1 tablespoon colza oil – salt, pepper and nutmeg
Preparation
• Preheat the oven to 270 °C (thermostat 9 – 520 °F).
• Slice the onions thinly and brown them in a pan with the butter.
• Remove the onions from the pan and fry the bacon in it for a few minutes, without adding fat.
• Mix the cream, the fromage blanc, the onions and the bacon bits. Add salt, pepper and nutmeg to taste.
• Roll the dough in a thin layer on a baking sheet.
• Cover the dough with the mixture of fromage blanc / onions / bacon and pour a tablespoon of oil over.
• Bake 10 minutes.
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Ingredients:
- 20 cl double cream
- 100g cottage cheese
- 3 onions
- Bacon for
- Salt, pepper
- Grated nutmeg
- 1 tablespoon canola oil.
Mix in a bowl of cream, Bibeleskäse (cottage cheese) in a ratio of 50/50. Some favor the ratio 1 / 3, 2 / 3. The choice is yours. Add a spoon of oil, pepper, grated nutmeg. For salt, take into account the imperative bacon. In some cases, no need to add!
Slice the onions finely enough, in this case need to bring them back, they will cook in the oven.
Turn the oven. Heat through the bottom. Power up like pizza.
With a spatula spread the mixture over batter in accordance with an edge of 1 cm. Spread evenly in a handful of bacon and onions.
Maximum temperature oven, bake on a flat non-adhering, or better, on a stone if your oven has one. Watch the first firing. Usually between 8 and 10 minutes. The pie should begin to brown. Serve hot. Serve with a beer or Sylvaner . Variants of the traditional Flammekueche
Tarte au gratin Outbreak: Add the grated cheese.
Outbreak forest pie: add mushroom gratin.
Apple Tarte au gratin surge: add it to the usual one tablespoon of brown sugar, garnish with slices of finely chopped cooking apples, complete with a brand of table with calvados.
Pies outbreaks: the modern variants are Like a pizza , for garnish, anything goes: various cheeses, chives, Vegetarian, sauerkraut , snails ...
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Creme Fraiche (Mixture of Heavy whipping Cream and Buttermilk. Let stand for 24 hours tell thickens. You can further thicken with creamy white cheese)
1 TSP of salt on top
1/2 TSP of Black Pepper
1 TBSP Nutmeg
caramelized onions
chopped bacon (pre cooked)
Thin dough bread
Bake in hot oven 450 deg until bread is crisp