Fougasse d’Aigues Mortes

Fougasse d’Aigues Mortes

This is a delicious light, flat brioche with a subtle taste of orange flower.

INGREDIENTSlanguedoc_sun_recipe_33

250g flour
200g castor sugar
3 eggs
25 cl of liquid cream
4 tbsp of Vahiné Arôme Fleur d’Oranger
1 sachet of baking powder
For the glazing
30g of butter and 4 dessert spoons of sugar

PREPARATION (10 min)

Grease 30cm x 30cm tin.

Mix eggs and sugar. Add flour, crème fraîche, the Fleur d’Oranger and the baking powder. Mix well.

Place in oven at 180°C for 30 minutes.

Glazing
Melt the butter and sugar over a low heat.
Remove the cake from the oven and spread the topping. Return the cake to the oven for a further 5 minutes.

Gateau au yaourt (Languedoc Sun N°1)

Recipe kindly contributed by Languedoc Sun team
 
INGREDIENTS(Use the empty yogurt box for mesuring) 

1 yogurtImage

2 Pots of sugar

3 Pots of flour

1 packet of yeast (levure)

3/4 Pot of oil

1/4 Pot of water

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Iles flottantes

Recipe kindly offered by Denise Prulière (Wall Street Institute, Montpellier).

This is my very best Financial Crisis French Recipe and one of my best even WITHOUT a recession. Less than 1€ per person if you use premier prix ingredients - and that’s for 6 BIG servings! This is a real treat, and easily my favourite French dessert.

INGREDIENTSImage

6 eggs
300 gr sugar
2 packets of vanilla
25 gr Maïzena
1,5 litre milk

Caramel : 20 lumps of sugar, 1 spoonful of water, 4 drops lemon juice

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Iles flottantes

Iles flottantes

Ingredients (serves 6)

  • 4 eggs (separated)
  • 350 gr sugar
  • 1 vanilla pod (beans)
  • 0.75 l Whole milk
  • 2 l water
  • 100 gr toasted silver almonds

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