fresh fruit tart - sauce anglaise

preparation*
.prepare 2 different of cooking cutter , range from 4 cm to 6.5 cm in diameter
.prepare the chilled puff pastry at room temperature
.line a baking pan with baking paper
.preheat the oven to 200 °c

ingredients*
1. puff pastry 1/3 (293g) . apricot glaze 100g . kiwis 2 . egg 1 .
fresh strawberry 100g . fresh blueberry 100g . peach from can 100g .
pine apple from can 100g .
2. whole fat milk 400cc . sugar 80g . egg yolks 4 . vanilla essence 4g .

method*
1. cut the strawberry in half ; skinless the kiwis and cut into small wages ; cut the peach and pineapple in small pieces . to make the pie , roll out the pastry on
a lightly work surface into a disk , cut out 10 small round disks with the cookie cutter .
2. use the smaller cookie cutter which is 4 cm in diameter to cut five of the disks into doughnuts shape ; place the other five round disks on the baking pan , brush
some water over the edge .
3. place the doughnuts shape disks on the five round disks , transfer to the refrigerator for 20 minutes .
4. brush on the top pastry with beaten egg , bake until golden brown , 15 to 18 minutes .
5. in a small saucepan , combine the apricot glaze and some water , cook untill it brings to a boil and slide easily . crush down the center
of the pie to form a hole shape by a rolling pin .
6. spoon some cre´me anglaise . place the fruits . brush the fruits with apricot glaze . this fruit tart should be served cold and it can be kept in the refrigerator
for 1 to 2 days .

sauce anglaise*
1. to make the vanilla milk , in a medium saucepan , combine the milk and vanilla essence , cook over low heat until it brings to a boil , turn off
the heat and cover for 2 to 3 minutes .
2. in a mixing bowl , combine the egg yolk and sugar , beat until it turns plate and smooth .
3. cook the vanilla milk until it brings to a boil again , pour half of vanilla milk into the egg mixture , blend well ; pour the rest of vanilla milk in . heat the
mixture over low heat , whisk bay a wooden spoon foe 1 to 2 minutes and remove from the heat , be aware do not boil it .
4. sieve the mixture to a clean metal bowl , which was chilled by a bowl underneath full of ice water , whisk until the temperature goes down and the mixture
thickened enough to attach upon the back of wooden spoon . (scratch by a finger will be a visible line left.)
5. this sauce anglaise can be kept in the refrigerator for up to 2 days .

pithiviers - cream of almond

preparation*
.prepare the chilled puff pastry at room temperature
.prepare 1 7-inch round plate
.preheat the oven to 175°c

ingredients*
1. puff pastry 1/2 (440g) . egg 1 . almond slices 30g .
2. unsalted butter 75g . sugar powder 75g . egg 1 . almond powder 75g . almond liquor 15g .

method*
1. divide the puff pastry into 2 portions ; roll out the dough on a lightly floured work surface into a disk , which the size should bigger than a 7 inches
round plate .
2. spoon the cream of almond into a pastry bag fitted with a 12mm plain tip . holding the bag and piping 2 layers of spirals on one of the pastry . place
the other pastry on the top carefully . using a sharp knife , cut out the pastry into a 7 inches round around the plate .
3. press the edge of pastries tightly . transfer the pie pastry to a pie pan .
4. brush the beaten egg on the pie pastry twice . sprinkle some almond slices at the edge .
5. use sharp knife , draw few strips on the top without cutting through the pastry . bake until golden brown , 35 to 40 minutes . the pithiviers can be served
warm or cold , and it can be kept in the refrigerator for 3 to 4 days .

the cream of almond*
1. in a mixing bowl , beat the butter by a paddle mixer until soft , add the sugar powder by several times , whisk until smooth and fluffy .
2. add the egg and whisk until incorporated . sprinkle the almond powder and use a rubber spatula to fold the mixture .
3. last , pour the almond liquor and mix until well blended . the cream of almond can be kept in the refrigerator up to 4 days .

napolenos - meringue italienne

preparation*
.preheat the chilled puff pastry at room temperature
.line a 34x24 cm baking pan with baking paper
.preheat the oven to 200°c

ingredients*
1. calassic puf pastry 1 (880g) . walnuts 100g . icing sugar for dusting .
2. sugar 180g . water 60cc . egg whites 90g .

method*
1. to make the pie , line a lightly floured work surface , roll out the chilled pastry into the same size of the baking pan . pierce the surface
of the pastry with the tines of a fork . bake pastry until golden brown , 15 to 20 minutes .
2. roast the walnuts in the oven about 5 minutes , 200°c . chop the walnuts into small pieces .
3. remove the cooled pastry on a work surface and cut in thirds . spread the filling on two pieces of pastry , sprinkle with some chopped walnuts .
4. top with the remaining piece . cut each pieces into apropriate size .
5. dust the tops with icing sugar . refrigerate for at least 20 minutes before serving , keep in the refrigerator for 1 to 2 days . to make the filling ,
in a small saucepan , combine the sugar and water , cook until the temperature up to 118 to 120°c .
6. while the syrup begins to bring to a boil , in a large mixing bowl , whip the egg whites in medium speed by a balloon mixer until soft peaks form .
7. pour the syrup into the egg whites by times and continue to whip , make sure the temperature of the syrup has reached to expectation temperature .
whip the egg white mixture in high speed after all of the syrup add in .
8. whip until the temperature of the bottom of the bowl equals to human's temperature , the merinague italienne can be kept in the refrigerator for 2 days .

plum quiche

preparation*
.prepare 1 22x22 cm square cake mold
.preheat the open to 165°c

ingredients*
1. pie pastry 1 (750g) .
2. unsalted butter 225g . sugar 115g . salt 10g .
3. eggs 2 . whole fat milk 75cc .
4. cake flour , sift 5g . lemon 1 .
5. fresh plum 1 . sugar 50g . cinnamon powder 5g .

method*
1. transfer the pie pastry onto a lightly floured work surface , roll out the pastry by a rolling pin into a disk ; pierce the disk by the tine of a fork ,
press it into a pie pan .
2. press the pastry into the mold by fingers , make sure the pastry attach on the mold tightly .
3. trim off the extra pastry by a small knife and cover the pastry by a plastic wrap at least 20 minutes in the refrigerator .
4. in a mixing bowl , combine the ingredients(2) by a balloon mixer , whisk until it forms smooth and fluffy . add the eggs one at a time .
whisk until well blended . add next egg in .
5. sprinkle the flour and baking powder over the mixture , fold by a rubber spatula until mass incorporated . pour the milk by times and mix well .
drawn across the lemon peel by a zester , add into the mixture and fold into batter .
6. spoon the batter into the pie pan . halve the plum and remove the kernel , cut the plum into slices .
7. position the plum slices on the batter , bake until golden brown , 45 to 55 minutes , or a toothpick inserted into the center comes out clean .
remove the plum quiche on a wire rack , sprinkle the cinnamon-sugar all over it , serve warm and accompany with a scoop of whipping cream . this plum
quiche can be kept in the refrigerator for 3 to 4 days .

tart of chestnuts

preparation*
.prepare 8 10-cm in diameter round flower shape molds
.brush butter over the molds
.3 to 4 slices of vanilla sponge cake
.preheat the oven to 200°c

ingredients*
1. pie pastry 1/2 (250)
2. 6-inch vanilla sponge cake 1 . imported sugar-preserved chestnuts 200g .
3. chestnuts paste 150g . whipping cream 150g . brandy 5g . bitter sweet chocolate chops 20g .
4. sugar 30g . water 60cc . brandy 5g .

method*
1. transfer the pie pastry onto a lightly floured work surface , roll out the pastry into a disk ; pierce the disk by the tine of a fork .
2. cut the pastry into 8 round pieces by the 10-cm in diameter flower shape mold .
3. press the pastry pieces into the mold by fingers , make sure the pastry attach on the mold tightly , trim of the exta pastry by the palm .
4. line a foil paper on the pastry . place the baking stones or beans on it . transfer the molds to the refrigerator for 10 minutes of rest ;
after that , bake until the pastry is set , 15 to 18 minutes .
5. to make the sugar-liquor mixture , in a small saucepan , combine the sugar and water . cook until it brings to a boil , turn off the heat
and pour the brandy in . cut out 12 round pieces of vanilla sponge cake by a cookie cutter 4-cm in diameter . brush some sugar-liquor mixture
on the vanilla sponge cake .
6.to make the chestnuts filling , in a large bowl , combine the chestnuts paste and whipping cream , mix until incorporated , pour the brandy
and blend well . spoon some of the filling into a pastry bag fitted with a plain tip . remove the tarts and place a piece of vanilla sponge cake on the
lukewarm tart .
7. pipe the filling into pyramid shape on the tart . sprinkle some chocolate chops on .
8. place a sugar-preserved chestnuts or rock-fry chestnuts on the top . this chestnuts tart can be kept in the refrigerator for 3 days .

honey red bean pie - cre´me diplomate

preparation*
.prepare the chilled pie pastry at room temperature
.preheat the oven to 200 °c

ingredients*
1. red bean 400g . sugar 100g . honey 100g . unsalted butter 80g .
2. pie pastry 1/2 (375g) .
3. egg yolk 3 . sugar 60g . cake flour , sift 15g . corn starch , sift 10g . whole fat milk 300cc . unsalted butter 10g . vanilla essence 1/2 .
4. whipping cream (u.h.t) 150g .

method*
1. wash the red beans and drained , soak the red bean in clean water for 4 to 6 hours until the red beans swell ; drained well
and transfer them to a medium saucepan, add enough water to cover over the red beans , cook over medium heat until it brings to a boil .
2. drain off the boilling water , add enough clean water to cover over the red beans again, cook over high heat until it brings to a boil ,
and turns the heat lower to simmer the red beans until soft and the liquid almost evaporated .
3. add sugar and honey , keep cooking until caramelized . be aware the high heat will burns the bottom of red beans . add the butter and remove
from the heat . stir well by a wooden spoon . refrigerate after the honey red beans paste cools down .
4. transfer the pie pastry onto a lightly floured work surface , roll out the pastry into a disk ; pierce the disk by the tine of a fork
and place into a pie pan .
5. press the pastry pieces into the pan by fnger , make sure the pastry attached tightly , trim of the extra pastry by the pin
. push up 0.3-cm at the edge of the pie pan , cover a foil paper and place the baking stones or beans on it .
6. transfer the pie in the refrigerator and take at least 20 minutes of rest , after that , bake until the pie is set , 15 to 20 minutes .
7. remove the pie from the pan and fill with the honey red beans paste . shape the paste into a hill . fill the cre´me diploma into
a baking bag , pipe the cream on the red bean paste .
8. this red bean pie can be served warm or cold . it can be kept in the refrigerator for 3 days .

cre´me diplomate*
1. to make the cre´me diploma , in a large bowl , combine the egg yolks and sugar , whisk by a balloon mixer until it turns pale and fluffy .
2. sprinkle the sifted flour and corn starch over the egg yolk mixture and whisk until well blended .
3. in a small sauce pan , cook the milk until it brings to a boil , pour the hot milk into the mixture . stir until blended . heat the mixture
over low heat . bring to a boil .
4. turn off the heat only after the mixture boiling actually ; add butter and vanilla essence , and folds until incorporated .
5. combine the cre´me patisserie and whipping cream gently , this cre´me diploma can be kept in the refrigerator up to 2 days .

maple frosted apple pie

preparation*
.pre heat oven to 175 °c

ingredients*
1. unsalted butter 80g . sugar 25g . maple syrup 15g . apple 500g . assorted cereal 100g .
2. egg yolk 1 . pie pastry 1 (750g) .
3. maple syrup 50g . icing sugar 50g .

method*
1. to make the pie crust, divide the pie pastry into two portions. transfer one pastry onto lightly floured work surface,
roll out the pastry into a round thin crust, press it in the pie pan and prick lightly with a fork .
2. gently lift the edge of the dough with one hand, while pressing it into the edge oh the pie pan with the other . make sure that the
the edge of the dough against the pie pan tightly . use a pin rolls over the pan to trim off the edge . cover by a plastic
wrap and rest in the refrigerator .
3. to make the filling , in a medium sauce pan , melt the butter over low heat , add the sugar and maple syrup, cook until caramelize .
4. peel , seeded and slice the apples into small cubes, soaked in lightly salted water , drained before add in the sauce pan .
5. cook until the mixture thickened . and make sure the apple was cooked brown . spinkle with the cereal . blend well all
the apple fillings . fill the pie pan with the apple filling .
6. to assemble the pie , roll out the another pie pastry on lightly floured work surface into a round disk , position the crust
on the top of the filling , trim and stick two crusts by hand .
7. to make steam vents , using a sharp knife, cut 8 slits on the top crust . brush beaten egg yolk on the top of the pie .
8. bake until the top is lightly browned , 45 to 55 minutes . remove the pie to a wire rack .
9. in a small bowl , combine the ingredient(3), beat until smooth . drizzle the glaze over warm apple pie . serve warm or
keep in the refrigerator for 2 days .