© 2010 Tony El Batal

ingredients

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• 1 L milk

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• 1 Tbsp curd / laban

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directions

1. In a deep sauce pan bring the milk to a boil; Then turn off the heat and allow to cool.

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2. Once it reaches around 30°C add 1 Tbsp of curd and mix well.

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3. Transfer it into a glass airtight container and wrap it well with a cloth; the laban is ready and can be kept in a refrigerator.

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reference

• Hala Saliba

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© 2010 Tony El Batal

serving portion: 24cm Tart Mold

ingredients

dough

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• 125g semi-salted butter, very soft

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• 1 egg + 2 yolks

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• 125g sugar

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• 1 tsp. baking powder

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• 250g flour

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pastry cream

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• 500ml milk

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• 6 egg yolks

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• 120g sugar

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• 1 vanilla pod or 1 Tbsp. pure vanilla extract

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• 40g cornstarch

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garnish

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• 175 g blueberries

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• 80 g icing sugar

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directions

Preparation of the dough

1. Place the soft butter and sugar in a bowl, whisk until creamy; Add the egg yolks then stir; Sieve over this mixture flour and baking powder then knead the dough.

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2. Make a flattened ball, cover it with plastic wrap then place it in the refrigerator for 2 hours.

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Preparation of the cream

1. In a sauce pan pour the milk and split vanilla bean; Bring to a boil.

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2. In a bowl whisk the egg yolks and sugar then add the cornstarch. Add some of the hot milk and whisk; Then pour into the sauce pan and keep whisking until it boils, whisk constantly the mixture for another 30 seconds until it becomes very thick and it is hard to stir.

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3. Transfer to a bowl and cover with plastic wrap in contact with the cream, so the surface won’t dry.

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Preparation of the tart

1. Remove the dough from the refrigerator 30 min before use; Preheat the oven to 170°C.

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2. In a non-adhesive pie dish flatten the dough with your hands until 1 cm thick, spread it until it rises along the edge; Prick all over the pastry bottom with a fork.

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3. Bake it at 170°C about 15-20 minutes; Remove pie crust from the oven and allow it to cool totally.

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4. Spread the pastry cream then delicately place the blueberries and garnish with the icing sugar. Bon appetit!

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reference

• Cuisine Actuelle

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© 2010 Tony El Batal

serving portion: 2 Mugs

ingredients

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• 1 1/2 cup milk

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• 1 pinch cayenne

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• 1 cinnamon stick

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• 45g chocolate (bittersweet)

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directions

1. Boil the milk in a saucepan with cinnamon and cayenne.

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2. Pour Milk over chocolate chunk whisk until melted.

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3. Sieve out the cinnamon stick and serve in a mug.

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tips

1. Top with marshmallows or sieve some cacao powder and sugar icing for better presentation.

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reference

• Inspiration from the movie Chocolat.

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© 2010 Tony El Batal

serving portion: 4 persons

ingredients

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• 1.5 kg pumpkin

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• 1 L milk

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• 1 pinch nutmeg

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• 1 garlic clove

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• 1 clove

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• 100g bacon matches

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• 1 slice of sandwich loaf

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directions

1. Empty the pumpkin and form the halloween face (check below illustrations)

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2. Place the cubes in a pan, the garlic and clove.

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3. Cover with milk.

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4. Bring to a boil and cook 20 min on a low heat, covered.

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5. Remove the garlic and clove. mix until smooth.

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6. Fry the bacon until brown.

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7. Add salt and nutmeg.

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8. Toast 200g whipping cream, rub it with garlic and cut into cubes.

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9. Whip the cream using.

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10. Place the pumpkin mixture into the shooters, pipe the whipped cream, add the bacon and finally the crouton.

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tips

1. For whipping the cream: Chill in advance the container you are using. Start on a lower level and gradually speed up without splashing. When you obtain a soft peak means the cream is ready.

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reference

• Le Mag

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