For cooks in search of inspiration and reluctant to return to shopping, Laurent Mariotte, Yves Camdeborde and Olivier Poels have three ideas for dessert recipes. Very simple, they only require ingredients that everyone has in their cupboards.

Comforting and regressive, these are the "cupboard desserts". Easy-to-make cakes that do not require much, except to delve a little into its reserves. With a can of pineapple, leftover cookies or petit-beurre, it is possible to do wonders. The proof by three in the program "Les Bons vivant", on Europe 1, with the recipes of Laurent Mariotte, Yves Camdeborde and Olivier Poels.

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The pineapple cake by Yves Camdeborde

Ingredients:

50 grams of sugar and 30 grams of water for the caramel

1 can of pineapple

3 eggs

100 grams of sugar

100 grams of melted butter

125 grams of flour

50 grams of grated coconut

5 cl milk

2 grams of baking powder

5 cl of rum

Production :

Make a caramel, pour it into a mold 18 cm in diameter and cover with the pineapple slices, on the bottom and sides. In a large bowl, mix the eggs with the sugar, then add the warm melted butter and mix well. Add the flour, coconut, milk, yeast and rum successively. 

Pour the mixture into the mold and bake for 40 minutes at 180 degrees. Unmold gently when the cake is still warm. "You have a painting in front of you. It's shiny like a tarte tatin, easy to make and it works all the time."

Laurent Mariotte's petit-beurre cake

See this post on Instagram

STAY AT HOME AND COOK! If that is not a desert of containment! PETITS-BURRE CAKE ... a classic of our grandmothers, without complex, with ingredients that we all have at home! Ingredients (for 4 people): 1 packet of small butter 10 cl of cold coffee 250 g of pomade butter 80 g of icing sugar 1 or 2 tsp. of milk Prepare the buttercream: Whip the butter in a food processor until you obtain a cream. Gradually incorporate the icing sugar without ceasing to whisk. Add the milk to lighten the cream. Lightly soak the coffee cookies and make the cake like a mille-feuille with a small butter and the cream. Keep cold at least 15 min. #restonsalamaisonetcuisinons #faitmaison #confinement #mieuxmangertoutelannee @solar_cuisine

A publication shared by @ laurent.mariotte on April 23, 2020 at 1: 13 PDT

Ingredients:

1 packet of butter cookies

10 cl cold coffee

250 grams of ointment butter

80 grams of icing sugar

1 or 2 tablespoon of milk

Realization:
Prepare the buttercream by whipping the butter in a food processor until obtaining a cream. Gradually incorporate the icing sugar without ceasing to whisk. Add the milk to lighten the cream. Lightly soak the coffee cookies and make the cake like a mille-feuille with a small butter and the cream. Chill at least 15 minutes before serving.

Olivier Poels' bodding

Ingredients: 

400 grams of leftover bread, cakes and pastries

1 liter of milk

500 grams of brown sugar

2 eggs

2 tablespoons flour

1 vanilla pod (optional)

Raisins and / or chocolate chips (optional)

A dash of rum (optional)

Production : 

Mix the leftover bread, cakes and pastries and place in a bowl. Bring the milk to a boil, pour over the mixture and mix everything. Add the eggs, sugar and flour, as well as the elements chosen to flavor (vanilla and / or rum and / or raisins and / or chocolate chips). Mix until you get a slightly sticky dough and pour into a previously buttered mold. Bake for 1 hour at 180 degrees.