Ingredients: 350g firm-fleshed potatoes 6 eggs 150g sliced ​​onion (1 onion) 1 pinch of Espelette pepper 100g grated Gruyère 1 pinch of salt 1/2 Reblochon 4 slices of Bayonne ham or white Preheat your oven at 170 ° then place ...

Rolled tartiflette with cook'in

Ingredients:

350g of apples from ground with firm flesh

6 eggs

150g sliced ​​onion (1 onion)

1 pinch of Espelette pepper

100g grated Gruyère cheese

1 pinch of salt

1/2 Reblochon
4 slices of Bayonne ham or white
Preheat your oven to 170 ° then place your FLEXIPAT on the perforated plate.

Peel the potatoes and the onion and cut them into 8 and put them in the bowl of the cooking 15 sec vit 5.

In the cul-de-poule, whisk the eggs, chilli, gruyere and salt

Add potatoes and onion

Spread the preparation in FLEXIPAT and cook 30mn to 170 °

Cut the Reblochon into thin slices.

As soon as you leave the oven, place a SILIPAT fabric and a perforated plate on the potatoes.

Turn over and unmold. Divide the slices of Reblochon on the surface then the ham.

Roll it, then wrap the roll in a SILIPAT cloth or food film by tightening a little.

Let stand 5 mn to make melt Reblochon, slice and serve with a green salad.

Or keep cool and warm up in the oven the next day ...

Krantz cake, I put the recipe exactly as I found it on the website of mercotte, personally I did not manage to cut the dough when it was filled with chocolate it was too soft I did as I could. For a cake mold ......

Ingredients for four puff pastry: four squares of puff pastry close by, a box of pears in syrup, for the almond cream: 100 g Sugar powder, 100 g of soft butter, 100 g of almond powder, 50 g of flour, two eggs. Prepare first the ......

I chose to present my pies tatin with a caramel cage that I tried to do, but hey, it was not great as you can see in the photo ...... Also served with a quenelle of unsweetened vanilla whipped cream. Ingredients ......

A recipe found from the bottom of my cookbooks ..... to always want to find "new" we forget what we already have ... I admit that it is not my favorite cake far from there, I think it's a very compact cake despite the fodder .......