Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Tartelettes sans gluten à la farine de châtaigne, fondant au marron, crème légère au miel et pommes pochées
Petites tartelettes gourmandes sans gluten, à base de pâte sucrée à la farine de châtaigne, garnies d'un fondant au marron, d'une crème pâtissière au miel, d'une touche de confiture de myrtilles et de pommes pochées au sirop. Inspirées du dessert primé aux Prix Goût et Santé, ces tartelettes sont à la fois moelleuses, croquantes et parfumées.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Obtenir une texture sableuse lors du sablage du beurre avec la farine de châtaigne.
- • Repos de la pâte au frais avant le roulage pour éviter qu’elle ne se rétracte.
- • Cuisson de la crème au miel sans faire bouillir afin d’éviter les grumeaux.
- • Cuisson des tartelettes jusqu’à une coloration dorée sans les brûler.
Safety Warnings
- • Manipuler le lait chaud et le sirop de sucre avec précaution pour éviter les brûlures.
- • Utiliser des gants de cuisine lorsqu’on manipule les moules chauds sortis du four.
You Might Also Like
Similar recipes converted from YouTube cooking videos
Chocolate Soufflé
A light, airy chocolate soufflé with a hint of orange, baked to a golden top in just 15 minutes. This classic French dessert is surprisingly easy—just coat the ramekins, whip egg whites to soft peaks, fold gently, and bake. Serve immediately for a stunning, restaurant‑quality treat.
Classic French Omelette
A true French omelette is soft, pale, and buttery—no brown edges, no fillings, just the perfect custardy egg. Follow Chef Frank's step‑by‑step technique from Epicurious to achieve a silky, football‑shaped omelette in minutes.
Angus Flank Steak Sandwich with Garlic Butter and Three-Cheese Sauce
A generous sandwich featuring tender Angus flank steak, buttered with garlic, drenched in a creamy three-cheese sauce (Bleu d'Auvergne, Camembert, and Cheddar) and grilled to perfection. Perfect for a quick yet indulgent dinner, inspired by the flavors of the Southern United States with a French twist.
Chocolate Meringues
Light and crunchy meringues with an intense chocolate flavor, made by whisking egg whites with sugar, then incorporating unsweetened cocoa. Ideal to accompany coffee or decorate a dessert.
Beef Bourguignon (Ultimate French Classic)
A richly flavored, slow‑braised French beef stew that uses three cuts of beef (short ribs, chuck, and shank) for depth, caramelized vegetables, reduced red wine, and a finishing garnish of mushrooms, bacon, and pearl onions. Served over a classic potato puree, this dish balances rustic comfort with restaurant‑level technique.
Vanilla flan in puff pastry
A silky vanilla flan baked in a crisp puff pastry shell. Ideal for an elegant and indulgent dessert, made with simple homemade pastry techniques.