"Simplicity is the ultimate sophistication" LdV

Tuesday, 1 September 2015

BLUEBERRY, HAZELNUT AND CALVADOS MOELLEUX (Moelleux aux myrtilles, noisettes et Calvados)

BLUEBERRY, HAZELNUT AND CALVADOS MOELLEUX 
(Moelleux aux myrtilles, noisettes et Calvados)

Yes, you can definitely see from the title of this recipe, that I am back from France ! Mind you, the blueberries here in London are not quite the same as in France, particularly in Savoie where I have tasted some to die (and dye) for... This recipe was in my "cahier", written many, many years ago. Do not hesitate to use frozen blueberries if you cannot find fresh ones. Omit the Calvados if you don't fancy it but you know in France, we like to put a little bit of "liqueur" in our cake or "pâtisseries ". It gives a little "je ne sais quoi", to our dessert which will be completely different without...





BLUEBERRY, HAZELNUT AND CALVADOS MOELLEUX
A quick glance in your kitchen...

IN YOUR FRIDGE
Butter
Eggs
Blueberry

IN YOUR CUPBOARD
Hazelnuts
Calvados
Brown caster sugar
Flour

BLUEBERRY, HAZELNUT AND CALVADOS MOELLEUX
Serves 4
350g 12,34 oz of blueberries
100g 3,5 oz of crushed hazelnuts
2 tbsp of Calvados
80g 3 oz of brown caster sugar
3 eggs
50g 1,7 oz of melted butter
100g 3,5 oz of flour sifted


Preheat your oven at 200°C.
In a bowl, combine the eggs with all the others ingredients.
Butter and line a rectangular tin.
Pour the preparation in.
Bake for 25-30 minutes.



Moelleux aux myrtilles, noisettes et Calvados

Pour 4 personnes
350g de myrtilles 
100 g de noisettes hachées 
80g de sucre roux en poudre
3 oeufs
50g de beurre fondu
100g de farine tamisée
2 càs de Calvados

Préchauffez votre four à 200°C.
Battre les oeufs et incorporez tous les autres ingrédients.
Répartir la mixture dans un moule rectangulaire chemisé de papier sulfurisé.
Enfourner pour 25-30 minutes.

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