INGREDIENTS FOR 4 PEOPLE:
1- Potimarron jam (a winter squash famous in France)

 

250 g potimarron
125 g crystallised sugar
30 ml water
1 sheet of gelatine or 5 g powder

2- Raspberry biscuit

 

4 eggs
125 g sugar
125 g flour
raspberry jam

3- Charlotte

 

250 g light cream
baking chocolate
grilled and crushed almonds

 

EQUIPMENT:

 

Pastry pan
4 ramkins (dishes which look like soufflé dishes)
Wooden spatula
Whisk

   

RASPBERRY BISCUIT:
Make a sponge cake (génoise) and place it to cook in a pan with wax paper, about 5 mm thick. Cook it in the oven at 180°C. Leave it to cool and cut the cake into 3 equal pieces lengthways. Spread 2 of the pieces with raspberry jam and put them one on top of the other, ending with the third one. Put a weight on top and leave it in the fridge for 3 hours.

POTIMARRON JAM:
Cut the potimarron into large die and leave it covered to cook with the water and sugar until the water has completely evaporated and the sugar has caramelised slightly. Do not stir it during cooking. Add cold water to the gelatine to soften it and mix it with the potimarron jam. Then put it through the vegetable mill (moulinette) and leave to cool

MAKING THE CHARLOTTE:
Cut the raspberry biscuit lengthways into 5 mm slices, and cover the surfaces of the ramkins. Beat the cream till stiff and delicately mix in the warm potimarron jam with the spatula. Fill the ramkins halfway with the mixture and place a piece of biscuit, add the mixture once again and finish with the biscuit. Leave in the fridge for 4 hours, take them out of the mould and cover with a bit of hot chocolate and sprinkle the crushed almonds.



(Couille d'âne: named after a large shallot used for the preparation of eggs resulting in a ball-like shape!)
 

INGREDIENTS FOR 6 PEOPLE:
1- Sauce

 

50 ml oil
0.5 l red wine
100 g large chopped onions
100 g smoked bacon
Brown stock to thicken the sauce (available in supermarkets in powder form)

2- Croutons

 

3 slices of white bread cut into die form
100 ml oil

3- For the eggs

 

12 eggs
250 ml red wine with salt and pepper

SAUCE:
Brown the onions and bacon in oil. Add the wine and bring to a boil. Add the stock till the sauce thickens. Leave to cook on low heat for 1h30.

CROUTONS:
Throw the croutons into the smoky oil and as soon as they are a golden brown, drain them on absorbent paper.

EGGS:
Add the wine with salt and pepper to boil. Poach the eggs in the wine for 2 to 3 minutes, then keep warm (not more than 55°, above which the yolks will cook).

Upon serving, cover the eggs with the sauce and add the croutons and chopped parsley.
 

There are as many recipes for potato galettes as there are communes in our department!

Here is ours:
500 g of puff pastry, 300 g de of cooked potato flesh in their jackets, crush them (after they've been peeled) along with 1/2 fromage blanc (either cow or goat), and drain well then add salt and pepper.
Spread the pastry in 2 squares, 1 for the top and 1 for the bottom.
Cover the bottom with the potato and cheese mixture. Put the top on top and brush it with egg yolk. Leave to cook in the oven at 180° for 25 minutes.To be served warm.

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