Creme patissiere

Crème pâtissière - known also as pastry cream - is a delicious and rich egg custard that provides the filling for a variety of pastries. Crème pâtissière can substitute for whipping cream in cream puffs or éclairs, or it may fill the center of a cake. The traditional crème pâtissière is vanilla flavored but it can be replaced easily - just be creative!

Boil 1 litre of milk
Beat 250g of sugar (or a little bit less) + 4 eggs in a saucepan. Add 100g of flour
Add if you wish vanilla sugar, rhum etc...
Pour the milk on top of the prepartion and mix on mild fire.
The cream becomes thick. Mix well until smooth.

Tips : it can be freezed easily.

Chicken, mousse of green peas with sweet curry

Ingredients:

Mousse : 100g of young peas fresch or frozen, 1 egg,

12cl of light cream, 1/2 tspoon of curry, salt, pepper.

Meat : 4 chicken breasts, 1/2 cube of chicken bouillon, salt, pepper

Sauce : 1 minced scallion, 1 glass of dry white wine, 1 cube of chicken bouillon, 20cl of light cream, tabasco, lemon jus, sweet curry.

Store your small dishes you will be using to cook in your fridge for a while.

Boil some water in a pan and add 5g of butter + 1 table spoon of sugar.

Cook 5min in the young peas. Strain. Mix together with the egg, 12cl of light creamm add salt and pepper and a bit of sweet curry. Poor everything in little dishes buttered and cook bain-marie way for about 25mn /170°c.

During the cooking of the mousses, poach the chicken breasts usses, pocher les blancs de poulet seasoned - saucepan closed - for10 to 15mn in a little bit of water with 1/2 a cube of chicken bouillon in.

Cooking the sauce : cook until dry the scallion, bouillon with the white wine. Add the cream, tabasco and lemon, wait until boiling and add the curry.
For the dressage, pour 1 mousse on each plate, cit the chicken breasts in pieces, add the sauce on top and add pink berries for the eyes... et voilà!

Moules marinieres - mussels in white wine

Brush and wash the mussels several times under running water. Do not leave them soaking in water. Remove the thread (byssus), which is sometimes caught in the mussel.

Fry the shallots until transparent in a pan with a little oil. Add the wine and season with pepper. Pour in the mussels and stir them with a skimming ladle to bring the ones at the bottom to the top. When they have all opened, remove them with the skimming ladle. Do not serve unopened mussels.

Wash and chop the parsley. Sprinkle it over the mussels just before serving.

Strain the cooking juices to remove the sand which drops from the mussels as they open. Return the juices to the pan with 1 tablespoon of oil, the wine and the chopped parsley. Season with pepper. Return the mussels to the pan and cook for 2 or 3 minutes. Serve hot.

Tip: You can add 2 crushed garlic cloves to the cooking juices, if liked. You can also add a spoonful of cream to the juices at the end of the cooking time.