For 24 small puff pastry canapés (mini-tarts)
Work the butter until creamy and mix in the chopped salmon.
Cut the hard-boiled eggs into slices.
Fill the canapés with the salmon butter and lay out on each
canapé a slice of hard-boiled egg.
Sprinkle the canapés with very thickly chopped chives.
For 6 fleurons, 6 people
Peel, hollow out the apples and cut them into slices.
Brown the apples in a frying pan with 75g of butter. Sprinkle with caster
sugar, let caramelize, then remove them from the frying pan and put them aside.
In a very hot pan, seal the steaklets on the two sides;
add salt, pepper and set apart in a dish. Finish cooking in hot oven
(th8) during 10 mn.
Make a sauce by adding the vinegar and the cider to residue left in the frying pan.
Reduce the sauce until only ½ dl of liquid is left. Add the sour cream, salt and pepper. Let it cook 5 mn.
In the pan removed from the cooker, add the remaining softened butter while
whipping to obtain a creamy sauce.
Warm your "Moon Crescent" fleurons up for 3 mn in hot oven.
Lay out the steaklets in a plate, coat with the sauce and decorate
the plate with the "Moon Crescent" fleurons beforehand reheated.
For 6 puff pastry bouchées pure butter
Wash the nuts and the coral of the Saint-Jacob seashell, then dry them.
Peel the asparaguses and cook them 6 mn in salted ebullient water.
Cut the asparagus tips off and set them apart. Pass the rest of the asparaguses in a mixer
to obtain a purée. Take 4 soup spoonfuls of this purée that
you mix with the sour cream. Make the rest boiling for a small while, remove from heat, then add salt,
pepper, lemon juice and vinegar. Keep this sauce hot.
Put the empty bouchées 5 mn in the oven th5/150°C.
Cook the Saint-Jacob seashells without any fat during 3mn in
a frying pan, then add salt and pepper.
Garnish the bouchées with the Saint-Jacob seashells, coat with the sauce and
decorate with the asparagus tips.
For 6 puff pastry bouchées
Wash the leeks and shred them. Cook them in 50g of heated butter,
make that melt gently while stirring up often , during 30 mn.
Then pass the leeks into the mixer and add salt and pepper. Keep this purée hot
in a bain-marie, incorporate little by little the rest
of the melted butter, then the cream and mix.
Brown the ham cut in small dice. Once cooked,
drain the meat dice. Incorporate them in the purée, add
the thyme, the sage and the ground garlic. Add salt and pepper, let that cook
for approximately 20 mn.
Put the empty bouchée 5 mn in the oven th5/150°C then
fill them in with your making.
For 6 puff pastry bouchées vol-au-vents
Start by preparing mushrooms:
Cut the stem off, wash them in lemon water, slice them very thinly
and dry them during 5 mn in a pan with 50g of butter. Put aside.
To make a bechamel sauce:
Melt 50g of butter in a saucepan, throw in the flour and whisk during 2 to 3 mn.
Out off the heat, pour on the cold milk slowly, still whisking.
Bring gently to boiling, maintain for 5 mn, then season with salt and pepper.
Cut the chicken into small pieces, add it to the bechamel sauce
with the mushrooms and half of the grated cheese.
Place this mix in the bottom of the bouchées, cover with the
ham slices half cut, and cover again with the rest of butter and cheese.
Put in hot oven (th7/210°C) for 15mn.
The suggestion of the wine waiter: a Riesling.
For 4 puff pastry fish bouchées
Wash the shells and make them open in separate
frying pans. Put them aside.
After having washed them, cut the leeks in small dice.
Place the butter in a frying pan, add the leeks in and then let cook 10
mn.
After that, add in the pan the mussels, the cockels and season with salt and pepper.
Let cook 5 mn at strong heat, and lay out the making in
the bouchées.
Place the bouchées in the oven during 5mn before
serving (th5/150°C)
For 8 tartlets
In a salad bowl, beat the cream with the eggs, salt and pepper.
Add the flour, mix again and incorporate the cheese and the chervil.
Stir it up until the making is homogeneous.
Pour the mixture in the tartlets and place in
preheated oven (th7, 210°C) during 15 mn.
As a decoration, lay out a chervil leaf on each tartlet.
For 8 choux
In a pan, mix the Maïzéna with the sugar, then
incorporate all the eggs 1 by 1.
Then mix with cold milk and put on soft heat, while stirring
up unceasingly. When the making comes to boil, withdraw from fire.
Let it cool. Once this cream pâtissière is cold,
add the small coffee beans to it.
Fill the choux in and place them 2 hours in the
fridge before serving. They will simply be more
marrowy !
For 8 éclairs (or 12 mini-éclairs)
Cut the pineapple slices into small pieces and let them dry.
In a salad bowl, whip the sour cream together with the crushed ice cube.
Add to the cream the vanilla sugar little by little.
When the cream is stiff, set some aside for decoration. Add the small pineapple dices
to the rest of the cream.
Fill the éclairs in with the obtained mixing.
Then for decoration, put the cream previously set aside on top
of the éclairs with a piping nozzle.
Serve very cool !
For 12 mini-chou buns (or 8 choux)
Beat the sugar with the eggs, add the milk and the cream and
stir gently.
Incorporate the bread crumbs, the almonds, cinnamon, nutmeg
and the raisins and mix the whole.
Fill the chou buns in and place them in the oven.
Bake for 20 mn in the oven at th6/180°C.
Let them cool and place the caps on the chou buns.
Pour a bit of liquid caramel on top and sprinkle
with the almonds before serving.
A touch of exoticism !
To decorate your dishes and to give them a small
festive touch, add some "Moon Crescent" fleurons on your plates.
Beforehand, put them for 2 minutes in the oven
(th5/150°C), they will simply be crustier !