French cheeses



We are from Bordeaux, France         
1 Preheat your oven to 180° C.
2 Placer the dough in a tart pan and use a fork to poke holes in the bottom.
3 Bake for 20 minutes. 
4 Heat up the milk with a split vanilla bean pod. Add the flour, 1 whole egg, 2 egg yolks, the sugar, and whisk together. 
5 Cook on high heat, stirring continuously with a whisk for 5 minutes
6 Pour this cream mixture into a mixing bowl to cool. Next, pour the mixture over the pastry dough and add the strawberries (washed and hulled).
7 Heat together the kirsch and jam in a casserole for 2 minutes and pour over the strawberries.
8 Chill before serving.
Strawberry tarte
1 Preheat your oven to 180° C.
2 Placer the dough in a tart pan and use a fork to poke holes in the bottom.
3 Bake for 20 minutes.
4 Heat up the milk with a split vanilla bean pod. Add the flour, 1 whole egg, 2 egg yolks, the sugar, and whisk together.
5 Cook on high heat, stirring continuously with a whisk for 5 minutes
6 Pour this cream mixture into a mixing bowl to cool. Next, pour the mixture over the pastry dough and add the strawberries (washed and hulled).
7 Heat together the kirsch and jam in a casserole for 2 minutes and pour over the strawberries.
8 Chill before serving.

Ingrédients: 1 kilogram of veal shoulder 40 grams of flour 40 grams of butter 1 leek 1 celery stalk 1 onion 2 carrots 1 cloves of garlic 1 tied bouquet garni (thyme and bay leaf) 150 grams of grelot onions 200 grams of cremini mushrooms 8 centiliters of crème fraîche 1 pinch of granulated sugar 1 egg yolk Oil 1 lemon Salt and pepper
Cuisson: 60 minutes
Auteur: Anthony Poujouanine


© Afrenchfamilycooking.com - Facebook page https://www.facebook.com/AFrenchFamilyCooking?ref=tn_tnmn - Auteur : Isabelle Jervaise