Dessert,recipe, French cuisine,recipe of French dessert, name of French typical dessert, dessert traditional, french typical dish of dessert of the French pastry making of the western south. walnut cake or tart, —

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 Other desserts with products of the soil of the French areas, in the FIRST COLLECTION, DICTIONARY of 959 NAMES OF DISHES of the FRENCH cuisine, DESSERTS, PASTRY MAKING, classified by alphabetical letter of A to Z; More need a translator to visit France, the book is a pocket format to be carried with you, a help for your dinners in the restaurants of whole France. The menus of the restaurants are easy with the 276 pages of photos. Each dish is described by food, the mode of preparation and the mode of cooking.

Translated into French-English, French-German, French-Spanish, French-Italian, you will find the version of your choice on the site: www.cuisine-francaise.org. With Paypal safety you buy and receive before 5 days in Europe the book with a word of l’ author, and a small present. You have certainly an sales outlet close to on your premise. Find it on the site: www.cuisine-francaise.org.

Spangled French big bosses and the Institute PAUL BOCUSE, French chief of world reputation proposes in the library of its school of international cuisine in the Rhone in France, the  » PIERRETTE’S GUIDE  » AND ITS 959 dishes of the French cuisine. Made as this university which bought the deliver-dictionary on the French cuisine. www.cuisine-francaise.org

RECIPE for 6 people, preparation 20 minutes, Cooking 40 minutes

 INGREDIENTS: 125 grams of nut green walnuts and 50 grams for the decoration, 125 grams of powder d’ almonds 150 grams of soft butter, 300 grams of caster sugar, 5 eggs, 80 grams of flour, 2 spoons with rum soup 50 grams of sugar freezes.

PROGRESSION: Preheat your furnace with 200 ° C (ther 6)

 Mixez 125 grams of nut green walnuts in a robot. In a salad bowl, work with the whip butter in small dice, the eggs by adding them one by one and sweetens it. Pour the powder d’ almonds and the chopped nuts, then whip again to obtain a homogeneous mixture. Incorporate rum and the flour, while stirring up with a spatula. Butter a mould with missed, pour the paste and charge the cake 40 minutes.

 When it becomes gilded and firm, leave the furnace and let cool it before unmoulding it. Pose it on a plate, decorate it with green walnuts with nut, then powder it with sugar freezes before tasting it.

GOOD APPETITE with the PIERRETTE’S GUIDE  and the site www.cuisine-francaise.org