Simple French recipes?

Question

Like ... something I can prepare the night before I have to serve them. Preferably I'd be able to stick them in a fridge ... I need them to sell at a bake sale during lunch at school.

Any suggestions? Just something small that teens would like.

Answer 1

here are a few suggestions!! good luck!!!

Chocolate Mousse:
2 cups heavy cream
4 egg yolks
3 tablespoons granulated sugar
1 teaspoon vanilla extract
7 oz bittersweet chocolate, melted and kept lukewarm
PREPARATION:
Heat 2/3 cup of cream in small saucepan until it just begins to steam. In a separate bowl, whisk together the egg yolks and sugar, and then add ½ hot cream, whisking constantly, until the mixture is thoroughly combined. Add the warm egg-cream blend back into the hot cream in the saucepan and cook over low heat, stirring constantly, until the mixture reaches 165 degrees on a digital candy thermometer. Remove from the heat and stir in the vanilla extract and melted chocolate. Chill the chocolate custard thoroughly.

Beat remaining 1 1/3 cups of cream in a separate bowl until stiff peaks form. Thoroughly stir ½ cup of the whipped cream into the chilled chocolate custard, and then gently fold in the remaining cream. The chocolate mousse is ready when the chocolate custard is thoroughly incorporated into the whipped cream, and no marbling shows. Serve chilled.

Individual Chocolate Souffles:
1/3 cup granulated sugar, plus 2 tablespoons for sprinkling
5 ounces bittersweet chocolate, chopped finely
3 large egg yolks, room temperature
6 large egg whites, room temperature
1/16 teaspoon salt
Butter
Powdered sugar
PREPARATION:
Preheat oven to 375 degrees. Butter 6 individual soufflé ramekins and sprinkle with sugar; set aside.

Melt chocolate pieces in a metal bowl over barely simmering water, constantly stirring.

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(Even a small amount of overheated chocolate will ruin an entire recipe!) Once the chocolate is melted, remove the bowl from heat and stir in the egg yolks.

In a separate bowl, beat egg whites with salt on medium high speed until they hold soft glossy peaks. Continue beating egg whites on high speed, gradually adding the remaining 1/3 cup sugar, until the egg whites hold stiff glossy peaks.

Gently stir 1/3 of the eggs whites into the chocolate mixture, then carefully fold in the remaining egg whites. The chocolate mixture should be light and bubbly, and even colored, without egg white streaks.

Spoon your soufflé mixture into the prepared ramekins and allow to rest for up to 30 minutes or bake right away for 12 – 15 minutes (slightly longer at high altitudes) until risen with a crusty exterior. Serve with a dusting of cocoa or powdered sugar if desired.
**NOTE: you can also put them in the fridge when they have cooled off and then when you serve them just warm them up in the mircowave for about 1 minute!! (also you might want to serve with whipped cream or even ice cream)

Creme Brulee:
8 egg yolks
1/3 cup granulated white sugar
2 cups heavy cream
1 teaspoon pure vanilla extract
1/4 cup granulated white sugar (for the caramelized tops)

Preheat oven to 300ºF. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.
Divide mixture among 6 ramekins or custard cups. Place ramekins in a water bath (large pan filled with 1 or 2 inches of hot water) and bake until set around the edges, but still loose in the center, about 50 to 60 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small, hand-held torch to melt sugar. If you don't have a torch, place under the broiler until sugar melts. Re-chill custards for a few minutes before serving.

French Doughnuts (also known as Beignets de Carnaval):
3 cups flour
1/2 cup sugar
7 oz sour cream
4 eggs
pinch of salt
1 tsp baking powder
Mix all the ingredients together, until the dough isn't sticky anymore. Add a little more flour if necessary. Using a rollpin, roll the dough to reach a thickness of 5-6 mm (1/4 inch). Cut the dough in a variety of shapes (squares, losanges or rounds).
Heat the oil, and fry the doughnuts until brown.
*** you can roll them in powdered sugar or drizzle chocolate on them or eat them plain.

Cream Puffs (also known as Choux à la Crème):
Choux Pastry:

1/2 cup all purpose flour
1/2 teaspoon granulated white sugar
1/4 teaspoon salt
1/4 cup unsalted butter
1/2 cup water
2 large eggs, lightly beaten

Egg Wash Glaze:
1 large egg
1/8 teaspoon salt

Whipped Cream:
1 cup (240 ml) heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon (14 grams) granulated white sugar

Garnish:
Powdered (Confectioners or icing) sugar

Directions:
Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.

In a bowl sift together the flour, sugar and salt. Set aside.

Place the butter and water in a heavy saucepan over medium heat and bring to a boil. Remove from heat and, with a wooden spoon or spatula, quickly add the flour mixture. Return to heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about a minute or two). Transfer the dough to your electric mixer, or with a hand mixer, and beat on low speed a minute or two to release the steam from the dough. Once the dough is lukewarm start adding the lightly beaten eggs and continue to mix until you have a smooth thick paste. Spoon or pipe 12 mounds of dough onto the baking sheet, spacing them a couple of inches apart. Beat together the egg and salt for the glaze. With a pastry brush, gently brush the glaze on the tops of the dough.

Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (177 degrees C). Bake for a further 30 to 40 minutes or until the shells are a nice amber color and when split, are dry inside. Turn the oven off and, with the oven door slightly ajar, let the shells dry out for a further 10 - 15 minutes. Remove from oven and let cool on a wire rack.

For whipped cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and whisk in the refrigerator for at least 30 minutes. When chilled, whip the mixture until soft peaks form.

To Assemble: Split the pastry shells in half and fill (or pipe) with whipped cream. Place the top half of the pastry shell on the whipped cream and dust with powdered (confectioners or icing) sugar.

Answer 2

Simple Crustless Broccoli Quiche
http://www.recipezaar.com/269019

French Toast Sticks
http://www.grouprecipes.com/8271/french-toast-sticks.html