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Crispy Leek Fritters and Hamburgers

I highly recommend making these crispy leek fritters. No one will guess what they're eating until you tell them. They come out wonderfully crisp and flavorful—the name says it all. Ingredients for 4 people 500g ground meat (beef, pork, chicken...), your choice. 250ml milk. 2 heaping tablespoons flour. 1 onion. 1 whole egg. salt and pepper (optional). olive oil. Ingredients for the crispy leek fritters white parts of 2 leeks. 1 egg. 120g flour + 2 tablespoons for coating. 150ml cold water. 1 packet of baking powder (the kind for making sodas and fizzy drinks). 1 pinch of salt. olive oil for frying. Preparing the hamburgers In a pan with a splash of oil, fry the meat. It doesn't need to brown much—just season with salt and pepper. Remove the meat from the pan, and in the same oil, fry the finely chopped onion. Return the meat to the pan and mix everything together well. Add the flour, cook it briefly, then like you're making a bécham...

Chocolate Tartlets with Mandarin Cream


ingredients

for 6 people

for the chocolate shortcrust pastry:

  • 120g sifted cake flour.
  • 30g sifted pure cocoa powder.
  • 75g cold butter.
  • 35g powdered sugar.
  • a pinch of salt.
  • 15g cold milk.
  • one egg yolk.

for the mandarin cream:

  • 250cc strained mandarin juice.
  • two tablespoons lemon juice.
  • 3 gelatin sheets.
  • 350g heavy cream for whipping.
  • 100g sugar.
  • grated zest of one mandarin.

you'll also need:

  • mandarin segments.
  • apple jelly or peach jam for glazing the fruit.
  • 10cm diameter tartlet molds.

preparation

- You can make the tartlet shells ahead of time: sift the flour and cocoa together and put them in a bowl.
- Add a pinch of salt and the sugar.
- Add the butter cut into small cubes, the cold milk, and the egg yolk, then knead everything together to form a ball.
- Pop it in the fridge for 15 minutes to rest.
- Prepare your tartlet molds.
- Grease them with butter and place a round of parchment paper on the bottom of each one.
- Divide the dough into six pieces, each one weighing about 70g.
- Roll out each piece and press it into the molds, covering the base and sides.
- Prick the dough all over with a fork.
- While the oven heats to 180°C on fan mode or top and bottom heat, keep the filled molds in the fridge.
- Once the oven is hot, bake the tartlet shells with parchment paper on top weighted down with baking beans or dried chickpeas, so the pastry doesn't puff up.
- Bake them for 15 minutes, then remove the paper and weights and bake for another 8 to 10 minutes.
- Take them out of the oven and let them cool completely.
- To make the cream: soak the gelatin sheets in cold water.
- Squeeze the mandarins and strain the juice until you have 250cc.
- Heat the mandarin juice with the sugar and the grated zest of one mandarin. Just before it comes to a boil, remove from the heat and stir in the drained gelatin until it dissolves completely, then let it cool at room temperature.
- Whip the cream and gently fold in the cooled juice mixture.
- Divide the cream among the six tartlet shells and let them chill in the fridge.
- Place three mandarin segments on top of each tartlet and brush the fruit with warmed jelly for a nice shine.
note: It's best to carefully peel away the thin membrane from the mandarin segments before using them.

Enjoy your dessert!


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