Taste & Flavors - - CONTENT -

Ex­otic fruit pas­tries

By Chef Marc & Cle­ment Tan­nouri Chas­seurs de Saveurs

Serves 4 Prep/bak­ing 2 hrs

Co­coa crum­ble • 100g but­ter • 100g su­gar • 100g al­mond pow­der • 20g co­coa pow­der • 10g flour Pre­heat the oven to 180°C. Mix the su­gar and the but­ter un­til it’s creamy. Add al­mond pow­der. Add co­coa pow­der and flour. Make lit­tle balls of dough with your hands (the size of a nut). Cook the crum­ble 15 to 18 min­utes.

Citrus seg­ments • 1 or­ange • 1 grape­fruit • 1 lemon Peal the citrus and cut into seg­ments.

Citrus syrup • 500g wa­ter • 500g su­gar • 3 or­ange zest • 3 lemon zest • 3 grape­fruit zest • Op­tional spices: cin­na­mon, anise,

cloves, etc... Boil all to­gether. Put the citrus seg­ments into the boiled syrup. Place in fridge un­til cold.

Lemon cake • 110g egg yolks • 150g su­gar • 75g cream • 115g flour • 3g bak­ing pow­der • 3 lemons, finely zested • 50g melted but­ter Pre­heat the oven to 160°C. Mix egg yolks with su­gar. Add cream. Then add flour, bak­ing pow­der and lemon zest. Fin­ish by adding the melted but­ter. Cook the cake for ap­prox­i­mately 30 to 35 min­utes or un­til knife in­serted near cen­ter comes out clean.

Or­ange chips Pre­heat the oven to 90°C. Slice the or­ange finely. Place or­ange slices on grease­proof pa­per. Sprin­kle ic­ing su­gar on or­ange slices and put in oven un­til slices are dried.

TROPIC Even if you’re va­ca­tion­ing in the coun­try­side this sum­mer, bite into one of these trop­i­cal treats and you can al­most feel the warm sea breeze on your skin

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