COOKING WITH CORINNE

Photo and Recipe : Corinne A. Preteur INGREDIENTS (4 servings) 4 slices of brioche 1 inch thick 100g granulated sugar 30g unsalted butter 4 eggs 500ml half and half milk 500ml whipping cream 35% fat Icing sugar, mint leaves For the caramel : 150g granulated sugar, 75g salted butter, 150g whipping cream DIRECTIONS  In a large bowl, combine the milk and the cream with eggs and sugar. Whip the mixture until all ingredients are combined and the mixture is smooth. Deep the brioche into this mixture, and turn it until the meat has absorbed the liquid. Meatime, prepare the caramel. Take a non-stick saucepan, put it on the stove over medium heat. Pour the sugar little by little without turning until transparent. Then add salted butter cutted in cubes. Reduce to low heat. When the caramel turns into a light brown color, pour the warm cream little by little. Cook the creamy caramel for 5 minutes over low heat until it thickens. Reserve. Take a large pan, melt 30g of unsal

Courtesy of Chef Brice, Paris INGREDIENTS (2 servings) 300g duck magret (fillet) 60g foie gras (cooked ike a paté) 4 shallots 150ml white Martini 4 slices of sandwich bread 1 tsp Four-spices mix Gingerbread crumbs Butter at room temperature Salt and ground pepper Mesclun salad, Olive oil, balsamic vinegar, fleur de sel and ground pepper for the salad dressing DIRECTIONS Chop the shallots thinly lengthwise. In a saucepan, warm 1 tbsp olive oil, season with salt and pepper, cook the shallots over medium heat for 2 minutes, stirring with a wooden spatula. Remove a little fat of the duck fillet skin. Cross it with a knife to make it crusty in cooking. Spread the meat with the four-spices mix and salt it. Cook it on the skin in a preheated pan over medium heat for 5 minutes. Go back to your shallots… pour the Martini and cook it until the liquid is evaporated. You will get a purée consistency. Back to the duck now… 5 minutes are just ove

Courtesy of Noemie Fournier, Paris Cooking School INGREDIENTS (6 servings) 300g of thin slices of bacon 6 chicken fillets 30 pitted prunes Few leaves of sorrel or fresh spinach Table salt, ground pepper For the purée :  1 bunch of sorrel 2 zucchinis (medium size) Olive oil Whipping liquid cream DIRECTIONS Cut a large rectangle of plastic film that resists to high temperature. Put it on the table, and place the slices of bacon to make them overlap. Cover with the chicken fillets that must be as thin as possible. Season with salt (not to much as the bacon is already salted !) and ground pepper. Spread sorrel or spinach on about 1/3 of the surface. Then add a row of prunes. Roll up tightly, like you do for sushis. You will get a roll of about 2 inches diameter. Twist the ends to close the rolls. Cook it steamed for 20 minutes. Remove the plastic film, drain and cut the chicken rolls in slices of one inch each. Wash the zucchinis under clear water. Cut it i