• Preheat the oven to 190°C. Grease the molds with oil or butter. Use two paper molds for each cake for firmness. Beat the butter and sugar with the mixer until creamy. Then beat in the eggs until smooth. Gradually sift the flour and cocoa over the batter and stir in evenly. Fill the molds three quarters full with the batter. Save some for the top layer. Push a piece of dark chocolate into each mold and cover with some leftover batter. Bake the cakes in 12 minutes. Serve as warm as possible and add strawberries to dip in the chocolate.

• Preheat the oven to 180 C.
• Heat oil in a casserole. Cut the pork shoulder in 35 gram cubes. Season with salt. When the oil is damping, add the meat carefully to the pan at an angle so that the oil does not splash onto you. Every meat cube must be touching the bottom of the pan. Do not cook the meat, but let it sear so that it gives more flavor. When the bottom has seared, turn the cubes over. Keep the heat at a high level. Take the meat out of the pan and throw away the fat.
• Cut the vegetables into brunoise cubes, add to the pan and cook at high heat. Do not add any extra oil! Stir to prevent burning. Add the meat, Calvados and flour, and add the cider so that the meat is covered by ⅓. Keep stirring. Add bouquet garni and peppers. Add the veal stock until the meat is just completely covered with fluid. Bring it to the boil. Place the lid on top of the pan and put the pan into the oven. Let it bake for 1 hour.
• Peel the onions and heat in a pan together with water, butter and sugar. Wrap baking paper over the pan.
• Peel the apples in slices of around 2-3mm. Bake in hot oil and add sugar and butter. Allow to caramelize. After the apple slices have caramelized, deglaze with calvados.
• When the meat is finished, take the pan out of the oven. Sieve the sauce and add to the meat. Add the onions and apples and heat it on the stove so that the flavors can combine. Season with salt and pepper. Serve with mashed potatoes or pommes chateau.

• Put vinegar, water and pepper grains in a saucepan and bring to the boil. Reduce to a third on low heat in 1 minute. Remove the pan from the heat and allow the reduction to cool. Sieve it in a fireproof dish or metal bowl. Add the egg yolks and beat everything together. Place this dish on a pan with gently boiling water and do not let the bottom of the dish touch the water. Beat the mixture for 5-6 minutes until it starts to bind, is creamy and smooth and runs like a ribbon off the whisk.While beating, add the clarified butter in a thin stream until the sauce is thick and shiny. Add the lemon juice and season the sauce with salt, black pepper and cayenne pepper. Serve the sauce immediately or keep it in a bain marie for 15-20 minutes. You can also store it in a thermo.
• For a sauce Bearnaise: add a few sprigs tarragon and chervel to the sauce.

Dough

• First make the dough. Combine all the ingredients and knead into a fairly soft, elastic dough. Shape the dough into a ball, place it on a baking sheet and brush it with oil to prevent it from hardening and let it rest for 30 to 45 minutes.

Sprinkles

• Melt the butter, add the sugar and breadcrumbs and toast everything briefly.

Filling

• Peel the apples and remove the core. Cut them into not too small pieces. Put them in a large bowl and add all the other ingredients. Mix everything together until fluffy.

Finishing

• Preheat the oven to 190 degrees.
• Place the dough on a lightly floured cloth of about 70 by 70 cm. Roll out the dough with a rolling pin to about 30 by 30 cm. Use enough flour to prevent sticking. Then stretch the dough sheet very thinly to a size of about 65 by 65 cm. Use the backs of your hands to prevent your fingers from tearing the dough.
• Brush the dough sheet with half of the melted butter. Sprinkle the edge, about 20 cm, that is closest to you with the sprinkles. Place the apple filling on top of this. Roll the dough upwards with the help of the cloth. Place the dough on a baking sheet and brush with melted butter. Bake the strudel for 45 to 60 minutes. Brush the dough with melted butter every 15 minutes.
• Allow to cool briefly, sprinkle with icing sugar and serve warm, possibly with whipped cream or crème anglaise.

Dough

• Mix flour with some salt and make a well in the middle. Add the butter and beaten egg and knead with the fingertips into a cohesive dough. Mix with a dough cut through the dough and knead a few times until the structure and color are even. Add some water if the dough is too dry. Do not knead too long with the hands, because then the dough will become tough. Wrap in plastic wrap and put in the refrigerator for 30 minutes.

Filling

• Wash the leeks well and use only the white and light parts. Slice them thinly on the mndoline and put the slices in a pan with the milk. Cook over low heat until creamy, like the consistency of beaten egg. Do not mix too much, stir in the cream and season with salt. Cool to room temperature.

Finish

• Roll the dough between two floured sheets of greaseproof paper into a circle. Remove the top sheet of paper and press 7 cm cake tins with the edge in the dough, gently so that only a light print is visible. Use a knife to cut 1 cm around the edges of the molds. Turn around and press the dough into the bottom of the greased molds. Prick the bottom a few times ni with a fork, spread some of the filling over the bottom. Make circles in the filling with a fork. Bake the quiches for 20 minutes in an oven of 180ºC. Hot serve.