ok so for my school we have this thing called OCMC (One Community Many Cultures) and I have to make a poster and then for extra credit I can make a french food.
I wanted to make a french dessert (Something that doesnt have to be hot or cold and can sit in room temp for 2 hours) Then I was going to do my poster about that dessert and the history of it, where it came from, all of that stuff...
So I was wondering if you guys knew of any french dessert that isnt too hard to make and has some history to it. It also has to be able to serve around20-25 people.
Thanks so much:):):):):)
http://www.famousfrenchdesserts.com/tarte-tatin-recipes.html
http://www.famousfrenchdesserts.com/creme-brulee-recipes.html
http://www.famousfrenchdesserts.com/french-dessert-recipes.html
Have fun and bon appetite!
Thanks!
Il n'y a pas de quoi!
Certainly! A French dessert that fits your criteria is the classic Tarte Tatin. It is a caramelized upside-down apple tart that has a fascinating history. To make it easier for you, I'll explain how to make the dessert and also provide some background information for your poster.
To make Tarte Tatin, you will need the following ingredients:
- 6-8 firm apples (such as Granny Smith)
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1 sheet of puff pastry (store-bought or homemade)
Now, here's a step-by-step guide on how to make Tarte Tatin:
1. Preheat your oven to 400°F (200°C). Peel and core the apples, then cut them into quarters.
2. In a 10-inch oven-safe skillet or a Tarte Tatin dish, melt the butter over medium heat. Add the sugar and cook until it caramelizes and turns golden brown. Be careful not to burn it.
3. Once the caramel is ready, remove the skillet from the heat and arrange the apple quarters tightly in a circular pattern, rounded side down, on top of the caramel. Fill the entire skillet.
4. Return the skillet to medium-low heat and cook the apples in the caramel for about 15-20 minutes, until they are slightly tender and the caramel has thickened.
5. While the apples are cooking, roll out the puff pastry sheet to a size slightly larger than the skillet.
6. Carefully place the puff pastry over the cooked apples in the skillet, tucking the edges down along the sides of the skillet.
7. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and crispy.
8. Once baked, remove the skillet from the oven and let it cool for about 10 minutes. This will allow the tart to set.
9. To serve, place a large serving platter or plate on top of the skillet. Using oven mitts and a firm grip, quickly invert the skillet onto the plate. The tart will now be right-side-up with the caramelized apples on top.
Now, for the history of Tarte Tatin:
Tarte Tatin is named after the Tatin sisters, Stéphanie and Caroline, who were the owners of the Hotel Tatin in Lamotte-Beuvron, France, during the late 19th century. The story goes that one day, Stéphanie accidently overcooked her apples while making a traditional apple pie. Not wanting to waste the ingredients, she placed the pastry dough on top of the caramelized apples and baked it anyway.
To everyone's surprise, the upside-down tart turned out to be a delightful success. Guests at the hotel loved the accidental creation, and Tarte Tatin became a signature dessert of the Tatin sisters.
The dessert gained popularity in France and eventually spread throughout the world. Today, Tarte Tatin is often enjoyed as a special dessert, known for its caramelized apples and buttery, flaky pastry.
For your poster, you can include a brief overview of the Tarte Tatin recipe, along with a picture of the finished dessert. Add details about the Tatin sisters and their accidental invention, highlighting the charm of this classic French dessert.
Remember to include any variations, tips, and serving suggestions in your poster as well. Bon appé!