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Apple tart, 

La tarte tatin

​​​

Chef Clément Chauvin 

CLEMENT CHAUVIN RECETTE TARTE TATIN.jpg

Ingredients

 

  • 80g caster sugar

  • 40g unsalted butter

  • 2 golden delicious apples, peeled, quartered & cored

  • 1 sheet all-butter puff pastry - 12 × 12 cm (Recipe P. 285)

  • Vanilla ice-cream

  • Icing sugar

Serves 2

Preparation time: 15 minutes

Cooking time: 25 minutes

Method

​

1. CARAMEL BASE

In a small saucepan over medium heat, make a dry caramel by sprinkling the sugar evenly into the base and allowing it to melt, tilting if necessary, until it turns a rich amber colour. Remove from the heat and carefully whisk in the butter until emulsified.

 

2. ASSEMBLY

Arrange the apple quarters snugly into the base of a small oven-proof pan or tatin mould (about 12 cm in diameter). Pour the caramel over the apples. Cut the puff pastry to size if needed, then place it directly over the apples, tucking in the edges to encase the fruit.

Bake at 200°C for 20 - 25 minutes or until the pastry is puffed and golden brown.

Allow to cool for 2 - 3 minutes before inverting carefully onto a plate to serve.

 

3. TO SERVE

Serve warm with a scoop of vanilla ice cream and a dusting of icing sugar.

La Tarte Tatin is a classic French dessert, known for its rich flavour and elegant presentation. It is a type of upside-down caramelised apple tart. Traditionally, it is made with apples, but variations with other fruits (such as

pears) can also be prepared.

​

Crème Brûlée à la Truffe Noire de Bungendore, NSW

​

​

Chef Christophe Grégoire

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Ingredients

 

  • 6 egg yolks

  • 95 grams sugar

  • 500 millilitres of pouring cream

  • 12 grams fresh Australian black truffle, finelyshaved - for the cream

  • • 6 grams fresh Australian black truffle slices,

  • 1gram each — for garnish (one per ramekin)

  • • 50 grams granulated raw sugar or cassonade (forcaramelising)

Method

​

1. Infuse the eggs overnight.

The night before: place the 6 whole eggs, uncracked, together with the whole truffle in a sealed container and refrigerate overnight. This allows the truffle perfume to fully permeate the eggs.

​

2. Shave truffle into the cream: On the day, finely shave the 12 grams fresh black truffle directly into the pouring cream and allow to infuse for 15–20 minutes.

​

3. Whisk egg yolks and sugar: In a mixing bowl, crack and whisk together the truffle-infused 6 egg yolks and 95 grams of sugar until pale and creamy.

4. Combine: Slowly pour the truffle cream into the egg mixture, whisking gently to avoid creating bubbles or foam.

​

5. Fill ramekins: Divide the mixture evenly among 6 ramekins.

​

6. Prepare the bain-marie: Line the bottom of an oven roasting or baking pan with a sheet of baking paper. Arrange the filled ramekins in the pan and fill with hot water until it reaches halfway up the sides of the ramekins.

​

7. Bake: Bake in a fan-forced oven preheated to 130°C for about 35 minutes, until just set with a gentle wobble in the centre.

​

8. Cool and refrigerate: Allow the ramekins to cool to room temperature before refrigerating for at least 2 hours, or overnight.

​

9. Caramelise and serve: Just before serving, evenly sprinkle the surface of each crème brûlée with 50 grams of granulated raw sugar or cassonade (for caramelising). Caramelise using a blowtorch until the sugar melts and forms shiny, amber bubbles. Then place one slice of black truffle for garnish (one per ramekin) on top of each ramekin.

​

Voilà — Bon appétit!

Blueberry cake

By Pierrick Boyer

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1

2

Gluten-Free Sponge Cake (Génoise)

​

Ingredient

Brown sugar 130 g

Eggs 250 g

Butter 25 g

Whole milk 20 g

Gluten-free flour 120 g
 

Method

​

  1. Heat the eggs and sugar to 50°C over a bain-marie (double boiler).

  2. Whip the eggs and sugar in a stand mixer until light and airy.

  3. Add the melted butter and milk warmed to 40°C.

  4. Fold in the sifted gluten-free flour.

  5. Bake at 180°C.

Blueberry Confit
 

Ingredient
 

IQF blueberries 500 g

Brown sugar 50 g

Lemon juice 15 g

Cornstarch1 5 g

Halal gelatin 20 g
 

Method
 

  1. Cook the blueberries and sugar over low heat until boiling.

  2. Lightly blend the fruit, leaving some texture.

  3. Simmer for 5 minutes.

  4. Add the lemon juice and cornstarch, previously mixed together.

  5. Bring back to a boil and add the bloomed Halal gelatin.

  6. Pour over the sponge cake and allow it to soak in.

3

Blueberry Crémeux (Freeze in Advance)

​

Ingredient

​

Eggs 160 g

Brown sugar 125 g

Blueberry purée 300 g

Lemon juice 20 g

Halal gelatin 10 g

Butter 160 g

​

Method

​

  1. Cook the crémeux until thickened.

  2. Add the gelatin and butter.

  3. Pour into Flexipan molds.

  4. Freeze until ready to assemble.

4

5

Blueberry Dark Chocolate Mousse

​

Ingredients

​

Crème anglaise 125 g

Halal gelatin 12 g

Blueberry purée 100 g

58% dark chocolate 200 g

Whipped cream 650 g

​

Method

​

  1. Prepare the crème anglaise and add the gelatin and blueberry purée.

  2. Melt the dark chocolate to 45°C.

  3. Whip the cream to soft peaks.

  4. Combine the chocolate mixture with the crème anglaise mixture.

  5. Fold in the whipped cream.

Tiffany Glaze

​

Ingredient

​

Water 100 g

Cream 400 g

Sweetened condensed milk 75 g

Halal gelatin 15 g

White chocolate 900 g

Neutral oil 75 g

Titanium dioxide as needed

Blue and green food coloring as needed

​

Method

​

  1. Bring the water, cream, and sweetened condensed milk to a boil.

  2. Pour over the white chocolate.

  3. Add the bloomed Halal gelatin.

  4. Blend until smooth and add the neutral oil.

  5. Add titanium dioxide and the blue and green colorings to achieve a Tiffany-blue color.

  6. Glaze the frozen cake when the glaze reaches approximately 30°C.

​

Cassoulet

Ingredients
 

  • ​Authentic dried Lingot white beans (preferred), not canned. Alternatively, small dried white beans from supermarkets

  • Duck confit legs

  • Toulouse sausages (or English pork sausages)

  • Smoked bacon lardons

  • Onion, sliced

  • Garlic, minced

  • Carrots, sliced into rounds

  • Crushed tomatoes

  • Bouquet garni

  • Chicken stock

  • Breadcrumbs

  • Salt and pepper

By Christian Maier

University House of Melbourne

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Method

 

Bean Preparation

  1. Drain the soaked beans

  2. Place in a large saucepan of salted boiling water

  3. Cook for approximately 1½ hours

  4. Cook until tender but still holding their shape

  5. Drain and set aside

​​

Meat Preparation

  1. Heat a large Dutch oven or casserole dish over medium heat

  2. Brown the sausages and smoked bacon lardons until golden

  3. Remove and reserve

  4. Add the duck confit leg

  5. Lightly brown on all sides

  6. Remove and reserve

​​

Vegetable Base

  1. In the same casserole dish, sauté the onion, garlic, and carrots

  2. Cook until softened

  3. Add the crushed tomatoes

  4. Add the bouquet garni

  5. Simmer for a few minutes

​​

Assembly and Slow Cooking

  1. Return the sausages and bacon lardons to the casserole

  2. Add the cooked white beans

  3. Season with salt and pepper

  4. Pour in enough chicken stock to cover the ingredients

  5. Bring to a boil

  6. Reduce heat to low

  7. Simmer gently for approximately 45 minutes

​​

Oven Finishing

  1. Preheat oven to 180°C (350°F)

  2. Transfer mixture to an ovenproof dish if necessary

  3. Arrange the sausages and duck confit on top

  4. Sprinkle generously with breadcrumbs

  5. Bake for approximately 30 minutes

  6. Cook until the top is lightly golden and crisp

​​

Serving

  1. Serve hot

  2. Pair with a Bandol Rouge or another full-bodied red wine from Southern France

Titre 2

Coconut Curry Shrimp

By Samuel Machon

Crevettes au coco et curry[58].jpg.jpeg

Ingredients

 

  • 32 Obsiblue shrimp (8 per person)

  • 1 yellow onion, finely diced

  • 3 garlic cloves, finely minced

  • 15 g fresh ginger, finely minced

  • 1 stalk lemongrass

  • ½ bunch Thai basil

  • 2 tablespoons curry powder

  • 1 tablespoon sweet chili sauce

  • 1 tablespoon fish sauce (nuoc mam)

  • Salt and pepper, to taste

  • A drizzle of olive oil

  • 400 ml coconut milk

  • 400 ml water (for the shrimp stock)

​Method

 

  1. Peel the shrimp and reserve the tails. Set aside the shells and heads.

  2. In a saucepan over high heat, sauté the shrimp shells and heads in a little oil or fat for a few minutes until fragrant.

  3. Add the cold water, bring to a boil, then reduce the heat and let the stock simmer gently until reduced by half.

  4. Strain the stock through a fine-mesh sieve, pressing firmly on the solids to extract as much flavor as possible.

  5. Combine the strained shrimp stock with the coconut milk and bring back to a boil.

  6. Lightly crush the lemongrass stalk and add it to the saucepan along with the Thai basil. Simmer for 10 minutes, then remove from the heat and allow the flavors to infuse.

  7. In a large skillet, heat a drizzle of olive oil and cook the shrimp tails evenly for about 1 minute per side.

  8. Add the onion, garlic, and ginger. Cook over high heat for 2–3 minutes, stirring frequently.

  9. Stir in the curry powder, sweet chili sauce, and fish sauce until well combined.

  10. Remove the lemongrass and Thai basil from the coconut-shrimp broth, then pour the broth into the skillet. Cook over high heat for a final 5 minutes.

  11. Adjust the seasoning with salt and pepper to taste.

  12. Serve immediately with coconut rice, pickled vegetables (achards), and a wedge of lime.

Chef's tip: For the best flavor, avoid overcooking the shrimp—they should remain tender and juicy.

Orange Soufflé

By Thomas Ciret 

Chef - Embassy of France

Ingredients

 

Orange Pastry Cream:

  • 150 g fresh orange juice

  • 25 g cornstarch

  • 75 g sugar

  • 100 g whole eggs

  • 60 g egg yolks

  • Zest of 1 orange

French Meringue:

  • 150 g egg whites

  • 50 g sugar

For the ramekins:

  • Softened butter

  • Granulated sugar

Method

 

Orange Pastry Cream

  1. In a saucepan, heat the orange juice with the orange zest until it just begins to simmer.

  2.  In a mixing bowl, whisk together the whole eggs, egg yolks, and sugar. Add the cornstarch and whisk until smooth.

  3. Gradually pour the hot juice over the egg mixture while whisking continuously. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened - as you would a pastry cream.​

 

French Meringue

  1. In a clean bowl, whip the egg whites until foamy. 

  2. Gradually add the sugar and continue to whip.​

​​

Soufflé Base

  1.  Weigh out 200 g of the cooled orange pastry cream. Whisk gently to loosen it. 

  2. ​Preparing the Ramekins : brush the inside of the ramekins with softened butter, going all the way up the sides.

  3. Dust with granulated sugar and tap out any excess.

  4. Fill the ramekins with the soufflé batter.

  5. Smooth the surface with an offset spatula 

​

Baking

  1. Bake in a preheated convection oven at 170°C for about 10 minutes. 

  2. Serve immediately.

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Boeuf Bourguignon

By Paul Bocuse 

Chef - Meilleur ouvrier de France

steak-grille-et-ragout-de-boeuf-avec-pommes-de-terre-genere-par-l-ia.jpg

Ingredients

 

  • 2 pounds beef shoulder cut into 2-inch large pieces (or about 3 pounds of beef short ribs)

  • 1 calves foot split

  • 1 bottle red Burgundy wine, or pinot noir

  • 1 bay leaf

  • 1 sprig thyme

  • 1 tablespoon pork fat

  • 1/4 pound slab bacon cut into large dice

  • 16 pearl onions

  • 1/2 pound button mushrooms

  • 2 stalks celery finely diced

  • 2 carrots diced

  • 1 tablespoon all-purpose flour

  • 2 cups beef stock

  • 1 head of garlic parsley for garnishing

Method

 

1. In a large nonreactive bowl, combine the beef, wine, bay leaf, and thyme. Cover and marinate in the refrigerator a minimum of 6 hours, preferably overnight.

​

2. Heat the pork fat in a large Dutch oven over medium heat, add the bacon, and cook until lightly browned, stirring, about 5 minutes. Add the onions and cook, stirring occasionally, until lightly browned, about 10 minutes. With a slotted spoon, transfer the onions and bacon to a plate. Add the mushrooms to the pot and cook, stirring occasionally, until lightly browned, about 3 minutes. Remove to the plate with the bacon.

​

3. With tongs, remove the beef from the marinade, reserving the marinade. Pat it dry with paper towels. Season with salt and cracked peppercorns to taste. Turn the heat to medium-high. Working in batches, brown the beef on all sides, about 10 minutes per batch. Transfer the beef to a plate.

​

4. Add the celery and carrots to the pot and cook until soft and lightly browned, stirring occasionally, about 5 minutes. Sprinkle over the flour and stir into the vegetables. Add the reserved marinade, as well as the stock, beef, and garlic and bring to a simmer over high heat. Reduce the heat to a simmer, cover, and cook for 2 hours. The meat should remain partially submerged in liquid; if it starts to look a little dry, add water, red wine, or stock.

​

5. If you want a more refined dish, transfer the beef to a plate; place a fine-mesh strainer over a large bowl and strain the sauce, discarding the carrots, celery, and garlic. Return the beef to the pot. Add the mushrooms, bacon, and onions. Simmer until the beef is fork-tender, about 1 hour. Serve sprinkled with parsley.

Easy Chocolate Cake

Ingredients

 

  • 200g Chocolate Milk or Dark

  • 60g Butter

  • 60g Castor Sugar

  • 30g Flour

  • 2 eggs

Method

 

1. Preheat oven to 210°C (410°F).

​

2. Melt chocolate and butter separately in microwave or bain-marie. 

​

3. Mix sugar and flour, add eggs then chocolate and butter. 

​

4. Mix and pour into a non-sticky mold. 

Bake for 15-20 min

​

5. Let the cake cool down and add desiccated coconut on the top or iced sugar. 

Gougères

By Philippe Etchebest 

​

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Ingredients

​

  • 1 egg

  • 40 g of grated cheese

​

For the choux pastry:

  • 100 g of butter

  • 125 ml of milk

  • 125 ml of water

  • 4 pinches of salt

  • 150 g of flour

  • 5 eggs

Method

 

1. Preheat your oven to 180°C (356°F).

​

2. Start by preparing the choux pastry: in a saucepan, heat the water and milk. Add the butter in pieces to the milk/water mixture and let it melt over high heat.


3. Add a pinch of salt and stir with a wooden spatula to help the butter melt more quickly and evenly.


4. Once everything is melted and the milk is boiling, incorporate the flour and mix vigorously with the spatula to form a smooth dough without lumps.


5. Then reduce the heat and dry out the dough in the saucepan by working it with the spatula. Count about 4 minutes.

​

6. Transfer the dough to a mixing bowl. Break the eggs and incorporate them into the dough in two additions. Mix well until you get a smooth batter. The dough should be smooth, flexible, and not too runny.
Next, add the grated cheese and mix well.


7. Prepare an egg yolk for brushing the choux. Add a tablespoon of water to loosen the yolk.

​

8. Use a piping bag fitted with a plain nozzle and fill it with the gougères mixture.


9. Pipe the gougères onto a baking tray lined with parchment paper, making sure to space them out well. The bigger the gougères, the more space they will need.

​

10. Brush the choux with the egg yolk and water mixture using a pastry brush.


11. Grate a bit of Comté cheese over the gougères before baking them for 25 minutes at 180°C (356°F).

​

12. Once the gougères are out of the oven, grate a little more cheese on top of them while they’re still hot.

Madeleines

By Nina Metayer 

The World's Best Pastry Chef

Ingredients

 

  • 166 g of sugar

  • 254 g of flour

  • 14 g of baking powder

  • 1 vanilla bean

  • 5.6 g of orange zest

  • 4 whole eggs

  • 40 g of honey

  • 76 g of milk

  • 254 g of butter

Method

 

  1. Melt the butter in a saucepan, stirring constantly, until it turns a hazelnut brown (beurre noisette).​\

  2. ​Mix the eggs with the sugar, then add the flour and baking powder, followed by the milk and honey.

  3. Zest a little bit of lemon.

  4. Grease the madeleine molds with softened butter. Pipe a small amount of madeleine batter into each mold.

  5. Preheat the oven to 210°C. Bake for 3 minutes with the oven turned off, then turn the oven back on and bake for another 2 to 3 minutes at 200°C.

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Mash potatoes

By Joël Robuchon

Chef of the Century" by the guide Gault Millau 

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Ingredients

 

  • 1 kg of potatoes

  • 250 ml of whole milk

  • 10 g of coarse salt

  • 250 g of cold butter

Method

 

  1. Wash the potatoes and scrub them. Place them in a large pot and cover with water, about 2–3 cm above the level of the potatoes. Add 10 g of salt and cook for 25 minutes. To check if they’re done, pierce a potato — if it slips off the knife easily, it’s cooked.

  2. Place the potatoes on a plate and peel them with the tip of a knife.

  3. Put the potatoes into a food mill and turn it.

  4. Transfer the mashed potatoes to a saucepan and heat over low heat. In another saucepan, pour a drop of water in the bottom, add the milk, and bring to a boil. While the milk heats, work the mashed potatoes with a wooden spatula. Cut the butter into pieces and gradually incorporate it into the potatoes.

  5. Using a ladle, add the milk and mix with a wooden spatula. When the texture becomes smoother, switch to a whisk while continuing to add the milk little by little.

  6. Using a spatula, pass the purée through a sieve. Serve immediately.

The Rose Bouquet Tart

By Alain Passard

Three Michelin stars

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Ingredients

 

  • 5 red- or pink-skinned apples

  • Juice of 2 lemons

  • 500 g puff pastry

  • 130 g sugar

  • 30 g butter

  • For decoration:

  • Icing sugar

Method

​

  1. ​Wash the apples thoroughly. Cut them in half, then remove the cores and ends using a melon baller or a small serrated spoon.

  2. Using a mandoline, slice the apples very thinly — no more than 1 mm thick.

  3. Place all the slices in a large mixing bowl. Cover them with cold water and add the lemon juice (to prevent browning). Let the apples soften for about 10 minutes. Pat them dry with paper towels.

  4. Preheat the oven to 200°C (about 390°F / gas mark 6-7). Roll out the puff pastry very thinly. Cut it into strips measuring 3 x 15 cm. Sprinkle the strips with sugar.

  5. To assemble the apple flowers:

  6. Place a strip of pastry horizontally in front of you. Starting at the left end, lay a slice of apple so it overlaps the top half of the strip. Add another slice, overlapping the previous one slightly. Continue placing slices along the entire strip.

  7. Fold the bottom half of the pastry strip over the line of apples. Then roll the strip up on itself to form a flower.

  8. Arrange the flowers vertically in a 18–20 cm tart pan lined with baking paper. Fill the entire pan with the apple flowers.

  9. Cut the butter into small cubes and scatter them over the tart. Sprinkle with sugar.

  10. Bake on the lower rack of the oven for about 30 minutes, or until the pastry is golden brown, depending on your oven.

Crème brûlée

By Pierre Hermé

​

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Ingredients

 

  • 1/2 liter of milk

  • 1/2 liter of heavy cream

  • 5 vanilla beans

  • 180 g of granulated sugar

  • 9 egg yolks

  • 100 g of brown sugar (cassonade)

Method

 

  1. Preheat the oven to 100°C (approx. 210°F, gas mark 3/4).

  2. Split the vanilla beans and scrape out the seeds with a small knife.

  3. Place the seeds and pods into a saucepan, add the milk and cream, and bring to a boil. Turn off the heat and let it infuse for 30 minutes.

  4. Separate the egg yolks from the whites.

  5. Mix the yolks with the granulated sugar.

  6. Pour the infused milk and cream mixture through a strainer into the egg mixture, stirring well.

  7. Divide the custard into 8 porcelain ramekins and bake for 45 to 60 minutes, depending on your oven.

  8. The custards are done when the edges are set and the center is still slightly wobbly.

  9. Once out of the oven, let the custards cool to room temperature, then refrigerate for at least 3 hours.

  10. Before serving, sprinkle the custards with brown sugar and caramelize using either the oven broiler or a kitchen torch.

  11. Whichever method you use, be careful not to overheat the custard or it will become runny.

Pancake from YoPro

Discover the recipe here 

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