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_T.jpg "Almond Jalousie")
Almond Jalousie
375g packet puff pastry 1 tablespoon apricot jam 1 egg white 1 tablespoon sugar ALMOND FILLING 30g butter 1 cup flaked almonds 2 tablespoons castor sugar 1 teaspoon vanilla essence_T.jpg "Almond Tuiles")
Almond Tuiles
1 egg white ¼ cup castor sugar 2 tablespoons plain flour 30g butter, melted ½ teaspoon vanilla essence ⅓ cup chopped flaked_T.jpg "Brandied Chestnut Cake")
Brandied Chestnut Cake
4 eggs ½ cup castor sugar 250g can chestnut spread ½ cup self-raising flour 1 tablespoon brandy 150g dark chocolate, chopped 2 x 300ml cartons thickened cream TOFFEE 1 cup sugar ½ cup_T.jpg "Cat’s Tongues")
Cat’s Tongues
60g butter ½ cup castor sugar 2 egg whites 5 tablespoons plain flour_T.JPG "Charlotte")
Charlotte
90g butter ½ cup milk 2 eggs 1 teaspoon vanilla essence ⅔ cup castor sugar 1 cup self-raising flour ORANGE SYRUP ½ cup water ¼ cup orange juice ⅓ cup sugar- Chocolate Mint Mousse
8 oz semisweet chocolate 4 egg yolks ⅓ cup granulated sugar ⅓ cup white crème de menthe 1 ½ teaspoon unflavored gelatine (½ package) 2 cups heavy cream Fresh mint sprigs for garnish _T.jpg "Coffee Dacquoise")
Coffee Dacquoise
1 cup packaged ground almonds 2 egg whites ½ cup castor sugar 2 tablespoons plain flour COFFEE CREAM ¼ cup custard powder ¼ cup sugar 1 cup milk 1 tablespoon instant coffee powder 2_T.jpg "Crème Brulée")
Crème Brulée
2 x 300ml cartons thickened cream 6 egg yolks ¼ cup castor sugar 2 teaspoons vanilla essence ¼ cup crystal_T.jpg "Crème Caramel")
Crème Caramel
CARAMEL ¾ cup sugar ¾ cup water CUSTARD 6 eggs 2 teaspoons vanilla essence ⅓ cup castor sugar 1 ¾ cups milk 300ml carton thickened_T.jpg "French Apple Flan")
French Apple Flan
BISCUIT PASTRY 90g butter ¼ cup castor sugar 1 egg 1 ¼ cups plain flour ¼ cup self-raising flour FILLING 375ml jar apple sauce 2 large apples 1 teaspoon grated lemon rind 2_T.jpg "French Fruit Flan")
French Fruit Flan
PASTRY 1 cup plain flour 1 tablespoon icing sugar 90g butter 1 egg yolk 1 tablespoon lemon juice, approximately CREME PATISSIERE 1 ¼ cups milk 1 egg 2 egg yolks 1 tablespoon plain- Fresh Fruit Compote
Yields: 7 cups 1 cup fresh blueberries 1 cup fresh strawberries, Halved 1 cup sliced fresh peaches, peeled 1 cup fresh blackberries or raspberries 1 cup watermelon balls 1 cup cantaloupe _T.jpg "Frozen Chocolate Mouse Cake")
Frozen Chocolate Mouse Cake
500g dark chocolate, chopped 155g unsalted butter 4 eggs 1 tablespoon castor sugar 1 tablespoon plain flour BERRY SAUCE 500g berries ¾ cup icing_T.jpg "Lime Sabayon")
Lime Sabayon
6 egg yolks ¼ cup castor sugar 2 tablespoons sauterne ¼ cup water 1 tablespoon lime juice 1 tablespoon_T.jpg "Lime Soufflé")
Lime Soufflé
60g butter 1 tablespoon grated lime rind ⅓ cup castor sugar 1 tablespoon cornflour 2 tablespoons plain flour 1 tablespoon lime juice 1 cup milk 4 eggs, separated 2 egg whites 2- Mango Bombe
SORBET ½ cup granulated white sugar 1 ½ cups water 3 medium mangoes, peeled and chopped fine 2 tablespoons fresh lime juice ¼ gallon French vanilla ice cream softened GARNISHES 1 medium _T.jpg "Mille Feuille")
Mille Feuille
375g packet puff pastry ¾ cup jam 300ml carton thickened cream LEMON ICING 3 cups icing sugar 3 tablespoons milk 1 tablespoon lemon juice CHOCOLATE ICING ½ cup icing sugar 1- Parfait Torte
6 oz ladyfinger cookies 1 ½ cups milk ½ cup rum ⅔ cup sugar 4 egg yolks 2 tablespoons flour 1 teaspoon vanilla extract ½ cup butter, softened ¾ cup almonds (or walnuts) coarsely, _T.jpg "Paris-Brest")
Paris-Brest
CHOUX PASTRY 75g butter, chopped 1 cup water 1 cup plain flour 4 eggs TOPPING ⅔ cup flaked almonds 250g dark chocolate, chopped 30g butter 2 tablespoons hot water CREME_T.jpg "Peach Clafouti")
Peach Clafouti
825g can peach slices, drained ⅓ cup plain flour 2 tablespoons self-raising flour ¼ cup castor sugar 3 eggs, lightly beaten 2 cups milk 1 teaspoon vanilla_T.jpg "Profiteroles")
Profiteroles
75g butter, chopped 1 cup water 1 cup plain flour 4 eggs 300ml carton thickened cream CHOCOLATE SAUCE 1 egg 2 egg yolks ⅓ cup sugar 1 teaspoon grated orange rind 2_T.jpg "Savarin")
Savarin
60g butter 3 teaspoons castor sugar 15g compressed yeast ¼ cup warm water 1 ¼ cups plain flour 2 eggs, lightly beaten SYRUP 1 cup water 1 cup sugar 3 tablespoons dark rum APRICOT_T.jpg "Soufflé Omelette")
Soufflé Omelette
30g butter 2 tablespoons brown sugar ¼ cup fruit mince 1 tablespoon rum 1 teaspoon grated lemon rind OMELETTE 2 eggs, separated 2 teaspoons water 1 tablespoon castor sugar 15g- Ungodly Chocolate Truffles
1 cup heavy cream 10 oz bittersweet chocolate chopped 3 tablespoons sweet butter 1 lb (to 1½ pounds) bittersweet chocolate 6 oz almonds (optional) blanched by boil cooled and the skins slipped _T.jpg "Vacherin")
Vacherin
3 egg whites ¾ cup castor sugar ½ teaspoon white vinegar 4 egg whites, extra 1 ¼ cups castor sugar, extra 1 teaspoon white vinegar, extra COINTREAU CREAM 2 x 300ml cartons thickened
