Sugar pie pumpkin

Small blog without claim of my tests cooks of them the blue notes of greedy a Its nose in my pans. It was the case of the Gorgonzola last week. Then the pears were essential. 4 pears (I took pears with syrup) Retirer the crust of the Gorgonzola and to cut to it of pieces. To put in the bowl of a mixor the pieces of Gorgonzola, the liquid cream and whole eggs. To pepper and mixer until obtaining a homogeneous mixture. To peel pears (with share if they are preserve pears. Garnisser tart a mould of the paste and to prick it with a fork. To lay out the districts of pears on the tart bottom then to pour the preparation in the Gorgonzola over. To charge and let cook 30 approximately min. It is a contest between copinautes: to make a pim' S. Not desire for making a génoise, not desire for dirtying crockery, it was necessary something of simple for me to carry out with three times anything. I did not have anything to make a foam or others and yet, I had ideas: pim' S with the pink, pim' S with pistachio, pim' S with the frangipane. Then, I wanted something of original, a trick where people say "heu." I open my refrigerator and I fall nose to nose with my Brie which prennait of the age. In my basic idea I kept the cover chocolate, I thus decide to keep it nevertheless but I took chocolate with cocoa 75%, like too not sweetened Ca. For the bottom, not of génoise but quite simply of small. It says: "good and original, subtle and brutal" Me, I do not like but I am a difficult child. Bah yes, I do not like the black chocolate and my Brie is too out-of-date with my taste. Though it is, Ca amused me much to test and if Ca plait with Sir, that request people. My owner had an enormous pumpkin, a small end for it, a small end for me and the remainder for the children (I work in crib). She gives it to me and says to me: "you shoed us a tart with pumpkin" mmh ok but sweetened or salted. One was not able to decide, one wanted to taste both in fact. No the concern, I shoed minis-pie. Good, I am lazy thus the pie crust pastry, I buy it done everything. When I was child, I made some, I do not see why Ca would not go any more. Here thus two receipts. The vote is unanimous (7 votes): the salted pies are the best. Put them at déssecher with 60 G of sugar, butter and 3 cuil.à soup of water in a pan on soft fire during 15 minutes Versez this preparation in a salad bowl and incorporate the maîzena, the powder of almonds, 60 G of brown sugar, 1/2 cuil. to cinnamon coffee, 1 nutmeg pinch and the egg yolks Assemble the white in snow with 1 salt pinch and delicately incorporate to them in the preparation with the Versez pumpkin the mixture in a tart mould furnished with paste sanded Enfournez in a hot furnace with 180 °C during 30 Laissez minutes to cool and decorate with sugar freezes. To spread out the paste in the mould and to prick the bottom with a fork. - to peel pumpkin, to remove the pips, and to cut out in small pieces. - to dissolve butter in jumping. - to make approximately return pumpkin dice in butter during 10 min. - to lower fire and to let cook until the pumpkin well is cooked and reduced out of mashed potaties. - to add pumpkin + salt + pepper + coriandre. There remained to me joke but I did not have any more paste, I thus put a little flour and I have cook them like that, it was very good also. Me I would say, it is a little as if one wanted to be used the plate as cheese at the same time as the dessert. Is necessary to dare, is necessary to test and finally, it is very good. Surprising, one feels initially apples then the Camembert cheese without the taste being too strong (I took a bottom-of-the-range Camembert cheese, not made a whole. I am well tempted to be used this tatin for a friend who does not like Camembert cheese, just to see his reaction, to see whether it reconnait the taste, to see whether it likes. The receipt results from the Current Kitchen except series août/septembre, yes still. 1 small grass bouquet: rosemary, thyme and chive (I thus did not have I did not put. To cut apples in huits districts, the épépiner. To make gild in jumping with hot butter, sugar and engraved grasses. To furnish the mould with a greaseproof paper disc. To spread out the apple districts above, to furnish with Camembert cheese, to salt and pepper (hold, it passed to the trap Ca. Deposer paste on the trimming and to charge, cook during 20min. To let rest 10min before unmoulding in the dish of service. To decorate if required with grass bits and to be useful.