• preparation

Dissolve the yeast in 1/2 cup warm milk and a teaspoon sugar. After 5-10 minutes, the mixture should be foamy.
Mix flour, sugar, salt and saffron in an extra-large mixing bowl.
Add yeast to flour mixture and stir.
Add milk and warm melted butter and stir.
Add saffron and one egg and mix well.

Knead until it forms a soft, smooth dough and it no longer sticks to sides of bowl.
Let it rise until it doubles in volume, about 2 hours.

Put dough onto floured working surface, and shape it into two round breads.
Cover baking sheet with wax paper and place loaves on baking sheet.

Use a knife to form a criss-cross pattern on the top of each loaf.
Let dough rise a second time at room temperature for 30 to 45 minutes.

Preheat oven to 180° C. (360° F)
Use a pastry brush to coat each loaf with the remaining beaten egg and bake for 30 to 35 minutes or until golden brown.

Cool before cutting.

• preparation

* Peel and cook sliced carrots until soft. Drain, and place carrot slices in a 350 degree oven for 10 minutes. Puree in a mixer. The carrot puree should be thick.

Preheat the oven to 375 degrees. Brush the interior of a 6-cup soufflé mold with the softened butter.
In a heavy saucepan heat the olive oil. Add the onions and garlic. Cook briefly while stirring, until onions are wilted. Stir in the flour and cornstarch. Add the milk. Cook while whisking until sauce becomes thick.
Tranfer the bubbly sauce to a large mixing bowl. Season with salt and pepper and mix in chopped basil.
Mix egg yolks, and carrot puree into the thick cream sauce. This mixture can be prepared 2 hours ahead.
Using an electric beater, whip the egg whites and cream of tartar until stiff and glossy. Do not overbeat. Gently fold into cream sauce mixture. Pour and scrape the mixture into the prepared soufflé mold.
Place on a baking sheet. Cook for 20 to 30 minutes. Serve at once.

• preparation

Cook potatoes in salted water for 10-15 minutes until tender. Drain well and mash with 1 tablespoon cream.
Transfer potato to a large bowl. Whisk in flour, eggs and remaining cream. Season to taste.
Heat a large non-stick frying pan on medium spray with oil.
Add batter to the pan in 1/4 - cup measures. Cook pancakes, in batches, for 3-4 minutes, then flip over and cook for 2-3 minutes until golden and cooked through.
Transfer cooked pancakes to a baking tray and keep warm in the oven. Top pancakes with smoked salmon, creme fraiche and snipped chives. Serve with lemon wedges.

• preparation

Cook and drain spinach, pressing dry. Mix spinach with cream sauce. Spoon cream spinach over toasted muffins.
Place steamed artichoke bottoms on top of spinach. Top with the hot poached eggs. Spoon the warm hollandaise sauce over eggs.

• preparation

Heat oil in a saucepan. Do not overheat place herbs in a metal bowl. Pour oil over them. Cool completely and pour oil and herbs in a large jar with a tight-fitting lid. Add garlic and herb sprigs. Add goat cheese. Marinate 3 days in the refrigerator. Remove cheese from oil and drain. Refrigerate herb oil for other uses.

In a small bowl, combine tomatoes, green onions and 2 tablespoons olive oil. Rub one side of toasts with cut garlic.
Preheat broiler. Spoon tomato mixture onto the toast slices. Arrange on a baking sheet. Place one piece of cheese on each toast.
Broil 2 minutes or until cheese starts melting.
Serve immediately. Garnish with parsley sprigs.

• preparation

Scrub mussels under cold running water. Heat wine in a large pot. Add mussels. Cover pot and steam for about 5 minutes, or until mussels are opened.
Strain cooking liquid through cheese cloth. Save. Remove mussels from shells. Reserve for garnish.
In a medium saucepan, add mussel broth, shallots, onion, saffron, parsley and chicken broth. Simmer for 10 minutes. Combine butter and flour to a paste.
Whip in the cooking liquid to thicken. Add cream and seasoning. Add mussels.
Saute scallops in butter and lemon juice until transparent. Dice the scallops and cooking liquid to soup together with mussels.
Heat soup and serve hot.

• preparation

Beat eggs, 2 tablespoons parsley, 2 teaspoons water, dried herbs, salt and pepper in small bowl to blend.
Melt 1 tablespoon butter in small nonstick skillet over medium-high heat. Add half of egg mixture (about 1/2 cup) to skillet. Cook until eggs are just set in center, tilting pan and lifting edge of omelet with spatula to let uncooked portion flow underneath, about 2 minutes.
Top half of omelet with 1/4 cup cheese.
Using spatula, fold other half of omelet over cheese; slide out onto plate. Repeat with remaining butter, egg mixture and cheese. Sprinkle omelets with remaining 1 tablespoon parsley.

• preparation

Rinse and dry the endives, and remove any leaves that have darkened. Trim the ends slightly and using a small knife.
Bring a large pot of salted water to a boil. Add the lemon juice, 1 tablespoon of the sugar, and the endives, and cook until soft, about 30 minutes.
Drain thoroughly and place in a single layer on a platter. Sprinkle with 1 tablespoon sugar, salt, and pepper, and set aside until cool enough to handle. (The recipe may be prepared to this point several hours in advance. Cover until needed.)
With your hands, gently but firmly squeeze each endive to extract the liquid.
In a large skillet, melt the butter over moderately high heat. Add the endives in a single later and brown evenly on each side, about 3 minutes per side. Remove and drain well.
Transfer the endives to a warmed serving bowl and season to taste with salt and pepper. Serve immediately.

• preparation

1. Place the pork chops between two sheets of plastic wrap and pound them with the flat side of a meat tenderizer until they're 1/4 inch thick. Sprinkle lightly with salt and freshly ground black pepper. Set aside.

2
If using fresh mushrooms, heat a tablespoon of olive oil in a small skillet over medium-high heat and add the mushrooms. Cook until the mushrooms have released their juices and the liquid is mostly evaporated. Transfer the mushrooms to a plate and set aside.

3
In the same skillet, melt the butter, add the flour, and whisk until the flour is dissolved. Continue to whisk constantly until the mixture is a rich, deep golden brown, about 3-4 minutes.

4
Slowly add the beef broth, whisking constantly, until combined. Return the mushrooms to the skillet. If using canned mushrooms, you will add them at this point. Bring the gravy to a simmer, reduce to low, and simmer uncovered for about 15 minutes or until the gravy is thickened. Season with salt and pepper.

5
While the gravy is simmering, dip the chops in the flour, the egg, and the breadcrumbs. Do not press the breadcrumbs into the meat. Coat gently but thoroughly, and shake off the excess crumbs.

6
Fry the Schnitzel for about 2-3 minutes on each side. When they are a deep golden brown, transfer them to a plate. Serve immediately with the mushroom gravy and your choice of sides.

• preparation

Boil the potatoes in their skin in salted boiling water.
Peel potatoes when cool then grate coarsely.
Cut bacon slices across into small pieces. Fry until crisp. Saute onions with butter.
Add the potatoes and bacon bits. Season with salt. Mix well while turning the potatoes. Brown both sides of the potato cake and serve hot.

• preparation

Cut two 16 inch round parchment paper disks to fit under each pogne. Butter each disk. Place on baking sheet. In a small bowl, dissolve yeast in water.
Stir in flour to make a soft dough. Let dough rise in covered bowl at room temperature (70-75 F) to double in bulk. On a working surface, form a well with 1 1/2 cups flour. Break 4 eggs in center. Bring the flour and eggs together to form a mass.
Turn dough to the bowl of an electric mixer. Beat 2 to 3 minutes at medium speed.
Batter will be smooth and light golden yellow. Add, rum or brandy, sugar and 2 teaspoons water. salt and orange flower water and stir in.
Gradually add butter while mixing. When all the butter has been stirred in, add remaining eggs and blend well at medium speed. Knead the rest of flour, one cup at the time until dough is soft and elastic. Form dough into a ball. Return to the large bowl. Cover with plastic.
When the starter has developed, it is added to the larger ball of yellow dough. Place the yellow dough on the working surface and flatten. Spread the starter dough over it. Fold over the yellow dough to envelop the starter dough.
Work and knead together to form a smooth dough with no streaks of color remaining. Place dough in a clean bowl, cover with plastic wrap, and leave at room temperature until nearly doubled in volume. Turn dough onto work surface.
Divide into 2 pieces. Form each into a ball. Flatten the ball so the pogne is about 8 inches in diameter.
Press a thumb down in the center. With the fingers, open a hole about 4 inches across. Place pogne on the prepared paper disk on baking sheet. Repeat for second piece. Cover with wax paper and let rise at room temperature free of draft for about 21/2 hours. Brush with glaze. With a razor blade, make 3 connecting cuts on top of each pogne to form a triangle.
Bake at 350 degrees until crust is a deep glistening brown.

• preparation

For the sponge:
In an electric mixing bowl, stir the warm water and yeast together. Allow to foam for 5 minutes.
Mix in the flour at low speed. The dough will be sticky. Cover and let rest for 12 hours at room temperature.
For the croissant dough: In a mixing bowl, combine water, milk, and 1 teaspoon of sugar.
Stir in the yeast to dissolve and allow to foam for about 3 minutes. Add the remaining sugar, flour, salt, soft butter and the sponge. Knead with the dough hook for about 10 to 12 minutes. (If working by hand, knead for 15 minutes.)
Transfer dough to a lightly oiled bowl. Cover with plastic wrap and allow to double in bulk in a draft-free area at room temperature, about 1 hour.
On a lightly floured surface, roll the dough into a rectangle 12 by 14- inches. Place the dough rectangle on a baking sheet. Cover with plastic and freeze for about 30 minutes to get the consistency of chilled butter. Roll the 10 ounces of chilled butter between plastic sheet to form a rectangle 12 by 7 inches.
Square up rectangle with a spatula or dough scraper. Position the butter rectangle on one side of the dough. Fold the rest of dough over butter and seal edges to seal in butter. Roll out the dough into a 10 by 20-inch rectangle. Fold one-third of the dough towards the center. Fold the other third over the two layers. Wrap the dough in plastic and refrigerate 30 minutes.

Repeat the rolling and folding process twice more and chill. Finally, on a floured surface, roll the dough into a 19 by 25-inch rectangle. Cut the dough into 20 even triangles.
Use a template for accurate measurements. To roll the crescents, start at the base and roll towards the tip. Finish the roll so that the tip is underneath the croissant.
Curve the end of each croissant and brush with egg wash. (May be frozen at this time). Arrange croissant on a baking sheet lined with parchment.
Let them rise uncovered at room temperature or until doubled in bulk. Bake the croissants at 375 degrees for 18 to 20 minutes.

• preparation

In a small bowl, whisk together stock, oil and truffles.
In a deep 10 -to 12-inch skillet bring 3 inches salted water to a boil and cook asparagus until crisp tender, 2 to 4 minutes. Drain asparagus. Pat dry. Transfer to a serving dish and toss with butter.
Spoon truffle broth over asparagus and season with salt and pepper. Serve asparagus warm or at room temperature.

• preparation

Preheat the oven to 180°C.
Peel the carrots. Blanch for 5 minutes and drain. Plant a bamboo spike at the base of each carrot, asparagus, and corn on the cob.
Roll carrots, asparagus and corn in flour. Dip them in the beaten eggs. Finally, roll the corn in the chopped cornflakes, then the carrots and asparagus in the breadcrumbs.
Place the vegetables on a baking sheet lined with lightly oiled baking paper. Season with salt and pepper and drizzle with olive oil.
Bake 20 to 30 mins. Sprinkle the carrots and asparagus with the parmesan then place everything on a serving platter before serving.

• preparation

In a medium saucepan, melt butter, stir in flour. Add milk and cream and whisk until sauce is thick and bubbly. Mix in the cheese. Blend well. Stir in egg yolks. Season to taste.
Spread mixture over a greased square dish to a thickness of 1 inch. Cool 1/2 hour.
Cut into 2-inch by 1-inch pieces. Dust in flour, dip in egg white, and roll in fresh bread crumbs.
Deep fry until brown. Serve with tomato sauce and fried parsley.

• preparation

Heat oven to 400°F.
Lightly grease or spray cookie sheet.
Place croissant halves 1 inch apart on cookie sheet. Bake 5 minutes.
Divide scrambled eggs among croissants. Crumble bacon on top of eggs.
Sprinkle each with 1 tablespoon cheese.
Bake about 5 minutes.

• preparation

Scrub mussels under cold running water. Heat wine in a large pot. Add mussels. Cover pot and steam for about 5 minutes, or until mussels are opened.
Strain cooking liquid through cheese cloth. Save. Remove mussels from shells. Reserve for garnish.
In a medium saucepan, add mussel broth, shallots, onion, saffron, parsley and chicken broth. Simmer for 10 minutes. Combine butter and flour to a paste.
Whip in the cooking liquid to thicken. Add cream and seasoning. Add mussels.
Saute scallops in butter and lemon juice until transparent. Dice the scallops and cooking liquid to soup together with mussels.
Heat soup and serve hot.

• preparation

Cook potatoes in salted water for 10-15 minutes until tender. Drain well and mash with 1 tablespoon cream.
Transfer potato to a large bowl. Whisk in flour, eggs and remaining cream. Season to taste.
Heat a large non-stick frying pan on medium spray with oil.
Add batter to the pan in 1/4 - cup measures. Cook pancakes, in batches, for 3-4 minutes, then flip over and cook for 2-3 minutes until golden and cooked through.
Transfer cooked pancakes to a baking tray and keep warm in the oven. Top pancakes with smoked salmon, creme fraiche and snipped chives. Serve with lemon wedges.

• preparation

Boil the potatoes in their skin in salted boiling water.
Peel potatoes when cool then grate coarsely.
Cut bacon slices across into small pieces. Fry until crisp. Saute onions with butter.
Add the potatoes and bacon bits. Season with salt. Mix well while turning the potatoes. Brown both sides of the potato cake and serve hot.

• preparation

Cut asparagus in halves. Discard the woody parts. Cut spears into 1-inch pieces. Cook in salted boiling water until tender, about 6 minutes. Melt butter in a skillet. Add asparagus, scallions, salt and pepper to taste. Cook over low heat for 5 minutes. Puree mixture in a blender. Put through a strainer. Heat in a saucepan with the cream, and keep warm until needed.

• preparation

Peel and cut potatoes into large cubes. Place in a large saucepan, boil in salted boiling water until tender. Drain well, and put through a ricer.
In a large saucepan, combine potatoes with butter, egg yolks, salt, pepper, and nutmeg. Using a wooden spoon, mix well over medium heat until mixture thickens.
Spread mixture onto a greased baking sheet. Cover with plastic wrap, and refrigerate until cold.
Shape duchess potato into small logs, (1 inch round by 3 inches long).
Dip in beaten egg mixed with oil. Coat in flour, and roll in breadcrumbs and sliced almonds combined. Deep Fry at 350 degrees until golden brown

• preparation

Snap off the woody ends of asparagus where they naturally break when you bend them or cut them off with a knife.

Boil water in a large pot or saucepan with steamer then reduce to simmer, add asparagus, cover with lid and steam asparagus until tender (about 8-10 minutes) *This will depend on your preference.

Use tongs to remove asparagus

In a small bowl, whisk balsamic vinegar, oil, red wine, dijon mustard, salt and pepper together.

Cover and set aside until ready to use.

Arrange cooked asparagus tomatoes on a large platter.

Sprinkle with feta cheese and parsley.


Drizzle with ½ the dressing and serve the remainder on the side *Can be served warm, room temperature or chilled.



????Variations & Substitutions
Tomatoes- you could use cherry tomatoes instead of grape tomatoes
Asparagus -you could use grilled or oven-roasted asparagus instead of steamed
Tarragon- fresh tarragon is ideal, but you can use dried
Feta cheese - you can use regular, light or fat-free feta or use goat cheese
Add-ins- you could also sprinkle on a little parmesan cheese and/or add red onions or green onion

• preparation

Slice potatoes very thin. Wash under cold running water. Place in a saucepan. Cover with water. Bring to a boil and simmer for 5 minutes. Drain in a colander. Add potatoes to a mixing bowl. Mix in the garlic, 1 cup Swiss cheese, cream, salt and pepper. Spoon in an oven proof baking dish. Top with the remaining cheese.
Bake for 35 to 45 minutes, or until top is brown and potatoes are fully cooked.

• preparation

Preheat oven to 375 degrees.
Butter a baking dish about 6 by 10 inches. Peel potatoes and cut into 1/4-inch slices.
Blanch potatoes in salted boiling water for 5 minutes. Drain well.
In a large mixing bowl, combine potatoes, garlic, milk, cream and half of the grated cheese, salt and pepper to taste.
Spoon into prepared dish. It should be no more than 3/4 full. Sprinkle evenly with cheese. Bake for about 45 minutes, or until potatoes are tender and gratin is golden brown.

• preparation

Preheat oven to 350 degrees.
Line bottom on 9-inch springform pan with parchment paper.
Over simmering water, melt together butter, chocolate, sugar and orange juice, stirring to blend.
Remove from heat; stir in liqueur and vanilla. Let cool; whisk in eggs, one at a time.
Pour into prepared pan. Bake for 40 to 50 minutes or until edges are slightly crusty and middle is just set. Let cool on rack.
Cover with plastic wrap and refrigerate for at least 12 hours or up to 24 hours.
Raspberry coulis:
Purée raspberries in food processor; press through sieve to remove seeds. Stir in sugar, and liqueur.
Invert cake onto serving plate.
Sift cocoa powder over cake and garnish with raspberries. Slice and serve with raspberry coulis.

• preparation

Prepare the PATE SABLEE crust, baked (see recipe)

Melt the dark chocolate in a water bath, then add the liquid cream while mixing vigorously to obtain a smooth and unctuous ganache.

Pour this preparation onto the precooked pie bottom, then allow to cool.

Arrange the fresh raspberries on top and sprinkle with a icing sugar.

• preparation

For The Crust: Preheat the oven to 350 F. Crush the graham crackers in a food processor until it’s fine and resembles coarse sand. Set aside. Melt the butter in a large mixing bowl, and then stir in the crushed graham crackers, mixing until well combined. Press the crust into a tart pan, and bake for 7-9 minutes or until set. Remove from oven and allow to cool while assembling the chocolate filling and raspberry coulis.

For The Raspberry Coulis: Combine the raspberries, sugar and lemon juice in a saucepan over medium heat. Bring the mixture to a low boil, about 5 minutes. Once the mixture reaches a boil, remove from heat. Blend with an immersion blender, or transfer to a blender. Blend until smooth. Strain the mixture through a fine mesh sieve to remove seeds, and set aside.

For The Chocolate Filling: Heat the heavy cream and chocolate together in a mixing bowl in the microwave at 15 second increments, or until the chocolate is fully melted and smooth. Stir in the vanilla extract and salt.

Assembly: Pour 1 cup of the raspberry coulis into the bottom of the crust, making sure it coats the crust evenly. Spoon the chocolate filling evenly on top of the raspberry layer. Transfer to the fridge, and allow to chill for at least 2 hours, and up to overnight. Top with fresh raspberries just before serving, and serve with extra raspberry coulis drizzled on top.

• preparation

Whisk egg yolks and sugar in a mixing bowl until creamy and white Heat cream and milk in heavy saucepan. Pour over egg yolk mixture and mix well. Stir in vanilla extract.
Pour mixture in saucepan. Heat slowly over low heat while stirring until mixture coats the back of a spoon, about 8 to 10 minutes. DO NOT LET BOIL. Cool completely in refrigerator.
Freeze according to manufacturers instructions.

• preparation

Preheat oven to 375 degrees.
Line 2 9-inch cake pans with parchment paper. Butter and flour bottom and sides.
Whisk whole eggs and sugar in an electric mixer. Beat until triple in volume. In another bowl, beat egg whites and cream of tartar to form soft peaks. Add sugar while beating. Fold egg whites into whole egg mixture. Fold in ground almonds, flour and butter. Distribute batter between the two pans. Bake 15 to 20 minutes until lightly brown and springy to touch. Cool in pans and unmold over racks.

• preparation

Preheat oven to 400°F with rack in middle.
Stir together orange juice, grated ginger, lime juice, and sugar in a bowl. Add rhubarb and let stand, stirring occasionally, 10 minutes.
Meanwhile, cut pastry in half lengthwise, then roll out each piece into an 11-by 7-inch rectangle on a lightly floured surface with a floured rolling pin. Arrange pastry rectangles side by side on an ungreased large baking sheet.
Make a 1/2-inch border around each pastry rectangle by lightly scoring a line parallel to each edge. Prick pastry inside border all over with a fork.
Strain rhubarb mixture through a sieve set over a bowl, reserving liquid. Top 1 pastry rectangle (within border) with half of rhubarb, overlapping slices slightly. Repeat with remaining pastry and rhubarb.
Bake until pastry is puffed and golden (underside of pastry should also be golden), about 30 minutes.
Meanwhile, boil reserved rhubarb liquid in a small saucepan, skimming foam if necessary, until reduced to about 1/4 cup, 15 to 18 minutes. The glaze will become medium thick
Transfer tarts to a rack. Brush rhubarb and pastry with glaze and sprinkle with zest.

• preparation

1. Place the milk and eggs in a bowl. Whisk to combine.
2. Add the butter, rum or vanilla and whisk it in.
3. Place the flour, salt and sugar in a large bowl.
4. Add about ¾ – 1 cup of the liquid and mix gently to form a smooth paste.
5. Add the rest of the liquid and mix to form a smooth, watery batter. You can put it through a fine meshed strainer, and it will come out lump-free.
6. Cover the batter and let it rest for at least 20 – 30 minutes. The batter can be kept in the refrigerated for a day.
Cooking the Crepes
1. Preheat a 10-inch non-stick pan over medium heat.
2. Brush butter on the heated pan.
3. Always mix the batter first, before you make each crepe.
4. Pour ¼ cup of the batter into the hot pan, and swirl to coat the bottom of the pan. Swirl and spread the batter along the edge of the pan first and then fill the middle with the remaining crepe batter. Make sure the batter is as evenly spread as possible.
5. Place the pan back on the heat to let the crepe cook.
6. cook the crepes until the edges are starting to brown become a little crisp (about 40 seconds). Flip the crepes over and cook for a further 10 – 15 seconds on the other side until the crepes has turned light brown Repeat until all the batter is used up.
7. Stack the cooked crepes on a plate. Cover with film wrap when cold. When ready to use, you can warm them up gently in a frying pan withor without butter.

• preparation

Cut apricots in halves. Remove pits.
Slice apricot halves in a heavy bottom saucepan. Add preserves and combine.
Bring to boil over high heat. Reduce heat to medium and simmer apricots until they are tender and take the consistency of preserves. In a small bowl, combine cornstarch and water or Kirsch.
Whisk into the simmering apricot until thickened.
Transfer to a large mixing bowl. Cover with plastic wrap.
Preheat oven to 375 degrees.
Butter and sugar the inside of the soufflé molds. Coat evenly with sugar.
Beat the egg whites with the cream of tartar until fluffy and smooth.
Fold about 1/3 of the egg whites into the apricot mixture. Add the rest of the egg whites to the mixture and fold in with a rubber spatula. Spoon the soufflé mixture in the prepared molds. Fill the molds until heaped.
Smooth the top with a spatula.
Bake for 12 to 15 minutes. Dust with confectioners' sugar. Serve.

• preparation

Preheat oven to 350 degrees F (180 degrees C). Butter, or spray with a non stick spray, a 9 inch (23 cm) round cake pan and line the bottom of the pan with parchment paper.

Sift the flour with the salt and cocoa powder.

In a heatproof bowl whisk together the eggs and sugar. Place the bowl over a saucepan of simmering water. Whisking constantly, heat the eggs and sugar until lukewarm to the touch (this will take about 5 minutes). Remove from heat and transfer the mixture to the bowl of your electric mixer. Beat on high speed (about 3-5 minutes) until the egg mixture has cooled, tripled in volume, and looks like softly whipped cream (the batter will fall back into the bowl in a ribbon-like pattern). Beat in the vanilla extract.
Then sift about one-third of the flour mixture over the whipped eggs and gently fold in using a large rubber spatula or whisk. Fold in half of the remaining flour, and then fold in the rest. (Do not over mix or the batter will deflate). Take about 1 cup of the batter and fold it into the hot butter mixture.
Then, with a spatula, gently fold the butter mixture completely into the egg batter. Pour into your prepared pan, smoothing the top. Bake until the cake shrinks slightly from the edges of the pan and the top springs back when lightly pressed (about 20 - 25 minutes). (A toothpick inserted into the center of the cake comes out clean.) Cool on a metal rack.
When the cake has cooled completely, run a small knife around the edges to release the cake. The genoise will keep two days in the refrigerator or it can be frozen for a couple of months.

• preparation

Pastry:
Place flour, butter and sugar in food processor and pulse until fine crumbs form. Add egg and water. Pulse again until ball of dough forms.
Roll out dough and place in 11-inch flan pan. Chill for 15 to 20 minutes.
Preheat oven to 400 degrees. Cover dough with sheet of foil and weight with dried beans or pastry weights.
Bake for 20 minutes or until pastry is lightly browned.
Remove foil and beans and bake for 5 to 8 minutes longer.
Filling:
Melt chocolate and butter in double boiler over hot (not boiling) water. Stir in cream; remove from heat and let cool slightly.
Arrange raspberries over bottom of pastry shell and cover with chocolate mixture.
Refrigerate for at least 4 hours before serving.

• preparation

1. Heat the sugar alone in a stainless-steel saucepan over medium heat. Cook without stirring until it melts and caramelizes.
2. Gradually add the butter then the cream, mixing vigorously with a whisk to avoid lumps.
3. When the preparation is homogeneous, continue cooking for 5 minutes and remove from the heat. The caramel is still liquid but it will harden as it cools.
4. Pour into a small jam jar and let cool. Store in the refrigerator.

Variations: For a chocolate caramel cream, add a few squares of chocolate.