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 .

master recipe of clssic puff pastry

yield : makes one puff pastry about 880g weight
preparation*
.using a rolling pin to beat the butter on a clean work surface to flatten it and warm it until is pliable .

ingredient*
1. cake flour 200g .breat flour 200g . unsalted butter , melt 40g . ice water 200cc . salt 8g
2. unsalted butter or margarine 240g

method*
1. sift the flour on the working surface and combine with salt , make a well in the center .
2. add the melted butter . add the ice water in the center . combine the flour into the well slowly until the
mixture into dough .
3. draw a cross on the of the dough , cover by a plastic wrap and rest in the refrigerater to 4 sides .
5. the center of the dough should higher like a hill , and the size of the square equals to the margarine .
6. position the margarine on the top . fold over the 4 sides to meet in the center . cover the butter completely .
7. roll out the dough by a rolling pin . fold the dough in to fourths , cover by a plastic wrap and rest
in the refrigerator for 15 minutes .
8. transfer the dough to a lightly floured work surface , shape the dough into a rectangle disk . fold the dough
into thirds , cover by a plastic warp and rest in the refrigerator for 15 minutes .
9. repeat the process 7 to 8 for one more time , cover by a plastic wrap and store in the freezer . place the
dough at room temperature until pliable just before shaping .

master recipe of pie pastry

yield : makes one pie pastry about 750g weight

ingredient*
all ppurpose flour, sift 400g . salt 10 g .
unsalted butter 280g . ice water 60~70gcc

method*
1. sift the flour on the working surface and combine with salt.
2. scatter the butter over the flour mixture . the mixture forms into
small crumbs .
3. drizzle the ice water over the mixture and toss with the scrapper until
the dough is evenly moist and begins to come together in a mass but does not form a ball .
4. mix together . pat the dough become a ball .
5. transfer the dough to a lightly floured work surface . shape the dough into a rectangle disk .
6. fold the disk into thirds , cover by a plastic wrap and rest in the refrigerator for 20 minutes .
7. remove the dough from refrigerator ; roll out the dough into a disk .
8. repeat the process 6 to 7 for two more times , for a total of 3 turns rolling , folding and chilling .
9. after the final turn, cover the dough by a plastic wrap and refrigerate for at least 2 hours .

California Chicken Spaghetti

Ingredients

1 (16 ounce) package uncooked angel hair pasta
3 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into strips
2 tablespoons chopped garlic
2 tablespoons dried basil

2 tablespoons Cajun-style blackened seasoning
salt and pepper to taste
10 roma (plum) tomatoes, diced
2/3 cup crumbled feta cheese

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 5 to 8 minutes or until al dente. Drain.
Heat olive oil in a large skillet over medium heat. Add chicken pieces, and cook, stirring until browned on the outside. Stir in the garlic, basil, Cajun seasoning, salt, and pepper, then mix in the tomatoes. Cook until tomatoes are semi soft, and chicken is cooked through. Toss with pasta, and serve with crumbled feta cheese on top.