Social
30 minutes
1h20
Easy
Low-cost
Vegetable Slicer
01.
Peel the potatoes. With the TRS or PREP4YOU cut them into slices using a 4mm slicing disc. Immerse them in a pot of salted water and bring to a boil. Let cook until the potatoes are cooked but still a little firm. Drain them.
02.
Peel the onions. With the TRS or PREP4YOU slice them using a 2mm slicing disc. Place them in a large pan with the butter. Cook for 5 min over high heat, then add the bacon bits and brown for another 10 min.
03.
Add the drained potatoes and brown over high heat, 5 to 10 minutes. Pour the white wine, salt a little, pepper, add the nutmeg and cook for another 2 or 3 minutes.
04.
Place everything in a gratin dish or mold with well-buttered strapping. Add the heavy cream on top.
05.
Cut the reblochon in half. Cut each half into the thickness and place them on the tartiflette, crust side up.
06.
Bake for 25 min at 200 °C. Serve hot.
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Social
20 minutes
20 minutes
Easy
Low-cost
Hand Mixers & Turboliquidizers
01.
Rinse the broccoli and cut it into small bunches.
02.
Heat the broth in a large saucepan. When simmering, add the broccoli and cook for about twenty minutes. It must be melting.
03.
Empty half of the cooking stock (see 3/4 depending on the desired consistency) and add the cheeses to the cream. Add salt and pepper.
04.
Mix with the Bermixer Pro 450 until you get a perfectly smooth cream.
05.
Optionally decorate with a few florets of raw broccoli and small croutons golden in oil. Serve immediately topped with heavy cream and sprinkled with a round of pepper mill.
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Social
30 minutes
50 minutes
Easy
Low-cost
Planetary Mixers
01.
Separate the white from the yolk of the eggs. Place the whites in a cool place.
02.
In the bowl of the DMIX or BE8 put the soft butter with the powdered sugar. Add the egg yolks, flour, yeast and 15 cl of milk. Whisk to mix thoroughly. Set aside and preserve in a container.
03.
Rinse the bowl of the DMIX or BE8 and dry it, then whip the egg whites to stiff peaks. Gently incorporate them into the previous preparation using a spatula.
04.
Melt the chocolate with the remaining milk in a bain-marie.
05.
Separate the dough in two containers by pouring 2/3 of plain dough into the first and 1/3 of plain dough into the second, mixing it with the melted chocolate.
06.
Butter a crown mold. Pour half of the plain dough, the chocolate dough, then the rest of the plain dough. Give a few fork strokes in the dough to make the marbling.
07.
Bake for 50 min. at 170/180°C. Let cool out of the oven before unmolding.
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Social
30 minutes
12 minutes
Medium
Low-cost
Planetary Mixers
01.
Pour the almond powder and icing sugar into the bowl of the DMIX or BE8. Mix briefly. Set aside in a container.
02.
Pour the egg whites into the bowl of the DMIX or BE8. Whisk until foamy. Add the powdered sugar little by little, while whisking constantly. The mixture should be shiny, smooth and form a bird's beak on the whip.
03.
Color the meringue with a few drops of food coloring of your choice and mix thoroughly.
04.
Add the powders previously mixed using a sieve. Mix gently with a spatula.
05.
Work the mixture with the spatula by crushing it against the walls of the bowl until a ribbon is obtained. Be careful to avoid air incorporation.
06.
Pour the macaroon mixture into a piping bag with a smooth socket.
07.
Poach the macaroons on a baking sheet lined with baking paper. Optionally slide a template underneath if necessary.
08.
Bake at 145°C rotating heat for 12 min, making sure never to open the oven during cooking.
09.
Let cool for about 15 min. Gently peel the buttons off the paper, turn them over and let them cool perfectly.
10.
Garnish them with fruit jam, or why not a chocolate ganache. The ideal is to let them rest 24 to 48 hours in the refrigerator (without covering them) before enjoying them.
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AND PREPARATION STEPS.
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