Here is a new recipe made in partnership with Visit Czech Republic. This time we made the Christmas braided bun. Deliciously flavored with lemon, almonds and raisins, it is composed of three…]]>
Czech Christmas Braided Brioche
Here is a new recipe made in partnership with Visit Czech Republic. This time we made the Christmas braided bun. Deliciously flavored with lemon, almonds and raisins, it is composed of three layers to be stacked. Don’t panic, everything is explained step by step as usual and even in video!
Ingredients
- 500 g flour
- salt a good pinch
- 90 g iced sugar
- 6 g dried yeast (or 20g fresh yeast)
- 225 ml milk
- organic lemon zest
- 5 egg yolks
- 150 g butter at room temperature
- 100 g white almonds
- 100 g dried raisins
For the gilding
- 1 egg (beaten)
- silvered almonds
Instructions
- Put the flour, salt, yeast (which should not touch the salt), powdered sugar and milk in the bowl of your food processor.
- Zest the organic lemon.
- Add the egg yolks, then knead the dough for about 7 minutes to get something homogeneous.
- Add the butter at room temperature.
- Knead again until perfectly incorporated.
- Add the raisins and almonds.
- Mix well.
- The dough is finished.
- Let it grow for 1h30 to 2h in a warm place. After this time, degas the dough by pressing on it, then place a piece of cling film on top. Let stand in a cool place overnight or at least 3-4 hours.
- The next day, take the dough out of the refrigerator 2-3 hours before working with it. Divide it into 8 balls of the same size (about 155g).
- Roll them into 30cm long balls. Flour as needed.
- Make a first 4-strand braid.
- For that, you have the video above in the recipe!
- Then make a 3-strand branch with three more strands.
- Lay the 3-strand braid over the 4-strand braid using egg white. Just brush on the 4-stranded one.
- Then make a 2 strand braid with the last ball that you will divide into two small strands. Put it on top of everything. Prick the bun with skewers to stabilize it.
- Allow to grow for 1 hour before brushing with beaten egg.
- Sprinkle with slivered almonds.
- Then bake for 10 minutes at 180°C on a convection oven, then lower to 155°C for another 45 minutes.
- Remove the peaks when the brioche has cooled and enjoy!
Nutrition
Serving: 6peopleCalories: 715kcalCarbohydrates: 75gProtein: 15gFat: 41gSaturated Fat: 18gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 220mgSodium: 805mgPotassium: 442mgFiber: 6gSugar: 21gVitamin A: 905IUVitamin C: 1mgCalcium: 239mgIron: 4mg
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Capon with chestnuts
The end of year festivities are coming up, Christmas is almost here! I offer you a selection of festive recipes to delight your taste buds and your guests. Tarama, foie gras, logs, I give you all my secrets. There are in this selection, recent recipes and others that I have published for nearly 12 years, so the photos are not all equal! Just click on the recipes to access them!
Ingredients
- 1 Capon of 3 kg
- 1 small glass of Cognac
- 1 egg
- 1 veal cutlet (150 to 200g)
- 1 chicken breast
- 250 g poultry livers
- 3 slices of bread soaked in milk
- 80 g raisin
- 1 large tablespoon flour
- A good dozen chestnuts
- 50 g nuts
- salt & pepper
For cooking:
- 50 g butter (ir even a little more)
- 1 kg raw chestnuts (fresh or frozen from Picard, they are perfect!!)
- water
Instructions
- Here is the beautiful beast ! A beautiful capon of three kilos, with a meat much less dry than the turkey.
- And here are all the ingredients for the stuffing. We'll have to start sewing for this recipe... Soak the raisins in a little cognac and warm water.
- Preheat your oven to 200°C. Place the veal cutlet, chicken breast, egg, glass of cognac and the bread soaked in milk (slightly wrung out) in a blender.
- Mix to a paste.
- Pour the dough into a container, add salt and pepper, and add the drained raisins and chestnuts. You can of course cut the chestnuts a little. For my part, I like to find big pieces in the stuffing, so I leave them whole!
- Also add the flour.
- Mix well and add the walnuts (always in kernels or pieces).
- Make sure there is nothing left in the capon. There are often those big chunks of fat that need to be removed.
- Fill the inside of the capon with the stuffing.
- You should normally make it to the edge.
- Tie the capon tightly by folding the thighs towards the entrance of the stuffing. We can see here that the skin has torn. It is finally a good thing to show you this because you will see that it is quite catchable!
- All you have to do is take a thread and a needle and sew the skin like a garment.
- And here is a beautiful capon frankenstein !
- Once cleaned, you can hardly see anything.
- Place the capon on the drip pan of your oven or in a large rimmed dish. Season generously with salt and pepper and place the butter pieces on top. Then sprinkle with a little water, enough so that there is a small puddle of water that will prevent the bottom from burning.
- Put the capon in the oven at 200°C. You will now have to baste every 20 to 30 minutes with the cooking juices from the capon. If necessary, you can add a little water. After 40 minutes of cooking, lower the oven temperature to 170°C. After 1 hour and 15 minutes of cooking, turn the capon over and continue cooking for another 1 hour and 15 minutes, basting the meat regularly with the juices.
- At the end of this time, so 2h30 in all, add the fresh or frozen chestnuts. At home, we use chestnuts from Picard which are perfect. Return to the oven.
- Continue cooking for another 1 hour. The chestnuts cook in the fat of the capon... Turn them regularly in the sauce to keep them soft. A delight!
- At the same time, I invite you to cook potatoes in duck fat. It is sure that it is heavy, but after all, the Christmas meal is only once in the year !
- All that remains is to serve the cut meat with the well-cooked chestnuts and the cooking juice in a sauceboat.
- All this with crispy potatoes and chestnuts.
- And at home, it's the same story every year...!
Nutrition
Serving: 8peopleCalories: 521kcalCarbohydrates: 65gProtein: 19gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 156mgSodium: 118mgPotassium: 982mgFiber: 1gSugar: 0.04gVitamin A: 3662IUVitamin C: 57mgCalcium: 38mgIron: 5mg
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Linzertorte
Christmas is fast approaching! While waiting for the foie gras method 4, I give you my Linzertorte recipe, revisited to be even more festive! This pie comes from Austria (Linz is an Austrian city) and is very famous in Hungary and Alsace. A crumbly pastry (I warn you because it is really crumbly and tasty!) with hazelnuts and cinnamon, with a red fruit jam interior (raspberries, blueberries…). I suggest a blueberry version to create a starry night sky, but I also put the more traditional one.
Ingredients
- 275 g flour
- 210 g butter
- 55 g hazelnut powder
- 55 g sugar
- 1 pinch of baking powder
- 1/2 teaspoon cinnamon powder
- 100 g egg yolks (about 5)
- 1/2 cap of rum (optional)
- 1 jar of blueberry, raspberry, red fruit jam...low in sugar
Instructions
- Place the yolks, cinnamon, hazelnut powder, baking powder, sugar and flour in a food processor.
- Add the cold butter cut into pieces and the rum (if you wish to use it).
- Mix with the "k" until the dough is homogeneous, no more!
- Spread on a sheet of parchment paper to a thickness of 2mm. The dough will only rise a little, as there are no whites and just a touch of baking powder.
- Line a circle, square or pie pan with the shape of your choice.
- My students in the "tartlet" classes have become pros and this recipe will be no problem for them!
- Pour the chosen jam on the pastry base. It is better to use a "home-made" jam low in sugar, or a light commercial one. With a normal jam, the result may be too sweet.
- Spread evenly.
- With the remaining dough, cut strips or stars to make this Christmas Linzertorte!
- Place the stars on the jam.
- Bake for 50 minutes at 175°C. The jam will boil. The dough should be well cooked and golden brown!
- Place on a wire rack and carefully remove from the pan.
- To make a more classic Linzertorte, simply roll out another circle (there is enough dough to make two), then cut strips with a rolling pin. Arrange them on the pastry filled with jam (here raspberries).Then from pass the roller over the circle to cut the dough.
- Cook in the same way, watching the cooking time, to be adapted according to the size of the Linzertorte.
- Carefully unpack as the Linzertorte is very crumbly!
Nutrition
Serving: 8peopleCalories: 405kcalCarbohydrates: 26gProtein: 6gFat: 32gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 191mgSodium: 443mgPotassium: 110mgFiber: 2gSugar: 9gVitamin A: 838IUVitamin C: 0.4mgCalcium: 88mgIron: 2mg
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Swiss Rocks
For Christmas, here is the ultimate recipe for chocolates that are very simple to make and really explosive in texture and flavor! These Swiss rocks are really addictive. They crunch, they crack, they melt… Moreover, you don’t need any particular material: no mold, no frame, just a soup spoon and a thermometer. They will really make an impression on your guests or on the lucky ones you give them to.I wish you all a great holiday season, although I will continue to post more recipes through 2013…. !! Merry Christmas !
Ingredients
- 300 g almond sticks
- 120 g cane sugar syrup
- 2 pinches salt
- 30 g butter soft
- 350 g chocolate tempered couverture
- 4 g cocoa butter mycocryo
Instructions
- Preheat the oven to 180°C.Place the almonds in sticks in a bowl.
- Add the cane sugar syrup and salt. For this recipe, I use Canadou syrup, the syrup we use to make planters!
- Mix well.
- Place all almonds on a baking sheet lined with parchment paper. Put in the oven at 180°C
- Every 5 minutes, stir the almonds with a spoon. At the beginning, there is syrup under the almonds: don't panic! The syrup will eventually evaporate and the almonds will toast nicely!
- I don't know how long it takes, but after 15-20 minutes, the almonds are nicely toasted and the syrup is gone (the almonds are quite dry).
- Pour the almonds into a large bowl and add the butter.
- Pour the tempered chocolate (here Valrhona milk chocolate).
- To mix well by trying not to put its head in the bowl to eat all (patience, one is going to end up not tasting them and to put itself full of the holes of nose!)
- Form small piles with a tablespoon on parchment paper. You have to take it easy because otherwise the pile collapses. You can also put them in mini silicone muffin tins.
- Allow to crystallize for one or two hours (this depends greatly on the room temperature). Store in an airtight box out of sight.
Nutrition
Calories: 4209kcalCarbohydrates: 359gProtein: 86gFat: 323gSaturated Fat: 117gPolyunsaturated Fat: 42gMonounsaturated Fat: 150gTrans Fat: 1gCholesterol: 65mgSodium: 990mgPotassium: 2307mgFiber: 73gSugar: 250gVitamin A: 753IUCalcium: 820mgIron: 12mg
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Butter Chicken
During my stay in Bangalore, I ventured out as I should, to Indian cooking classes. This is for me the best approach to understand the culinary spirit of a country. I have taken classes all over the world, but not yet in India. It’s done with Manju, an Indian woman living in Bangalore whom I met through one of my colleagues. We will see a couple of recipes from Manju who has kindly agreed to let me publish them. Taking these courses allowed me to observe the gestures, to see the products used and to “desacralize” a little this cooking that I like so much, but that I had not really approached yet. For the first recipe, I propose this “butter chicken”, a chicken accompanied by a rich and delicious sauce with a thousand flavors. Tomatoes, onions, cashew nuts, spices… I suggest this recipe, because the ingredients are within everyone’s reach and will transport you 8000km away in a few minutes!Three ingredients are a little more unusual: garam massala, which is now found everywhere. The “garlic-ginger” paste that can be bought in exotic stores or Indian stores. However, you can prepare it yourself by mixing as much peeled garlic as peeled ginger. The third product (which may be optional for some) is “kasuri methi”. It is in fact dried leaves of fenugreek. You can find this ingredient either on the internet or in Indian grocery stores, or maybe in your garden! But at worst, we can do without it, which is a shame…!
Ingredients
For the chicken marinade:
- 500 g chicken
- 1/2 plain yogurt
- 1/2 teaspoon garam massala
- 1 teaspoon chili powder
- 2 tablespoons oil
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon galic-ginger paste
For the sauce
- 50 g butter
- 1 tablespoon oil
- 2 onions
- 2 teaspoons garlic-ginger paste
- 1 teaspoon sweet paprika
- 1 heaping teaspoon sugar
- 500 g tomato puree (or coulis depending on appellation)
- 80 g cashew nuts
- 50 g full cream
- marinated and grilled chicken
- a small handful kasuri methi
Instructions
- Put the chicken cut into pieces in a container. Add salt, garam massala, pepper, chili powder and oil. Add the half natural yogurt.
- Mix well and add the lemon juice.
- For the "garlic-ginger" paste, you can find it ready-made in exotic or Indian grocery stores. You can also make it yourself by mixing 50g of garlic and 50g of ginger, both peeled!
- Mix well, wrap in cling film and let sit overnight or overnight at best, or at least 3 hours.
- When the chicken has marinated long enough , heat a pan over high heat. Grill the pieces without the marinade sauce (which will probably be absorbed!) without adding anything to the pan.
- Turn them over and grill on the other side.
- When they are grilled on both sides, (without necessarily being cooked inside), put them in a plate the time to prepare the sauce.
- Cut the onions into coarse pieces and place in a blender.
- Blend to reduce to very small pieces. Be careful not to puree the onion!
- Heat butter and oil in a wok or large, high-sided skillet.
- Add onions and cook over moderate heat.
- Cook for about 15 minutes, stirring regularly.
- The onions should start to color and have a nice amber color.
- Add the sweet paprika and the garlic-ginger paste.
- Mix well and cook for two minutes.
- Add tomato pulp and sugar.
- Cook and stir for 5 minutes. Put the cashews in a small blender or blender. Add half a glass of water to help grind the nuts. Blend until you get a kind of cream.
- Pour the contents into the sauce, put 200ml of water back into the blender bowl to rinse and pour the resulting water into the sauce (that way you don't lose anything!).
- Cook until the sauce thickens, about 10 minutes. Add the chicken (with the juice it will probably have given back).
- Put the "kasuri methi" in a small frying pan over moderate heat and toast (without burning!!) the leaves.
- Simply crush the dried roasted leaves in the palm of your hands to obtain a powder. Sprinkle with sauce.
- Add the cream and cook until a very creamy sauce is obtained that coats the spoon generously.
- Serve with plain rice or rice with dried fruits (recipe coming soon) or a vegetable byriyani (recipe coming soon!).
Nutrition
Serving: 4peopleCalories: 545kcalCarbohydrates: 24gProtein: 17gFat: 44gSaturated Fat: 15gPolyunsaturated Fat: 7gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 86mgSodium: 749mgPotassium: 888mgFiber: 4gSugar: 10gVitamin A: 1271IUVitamin C: 25mgCalcium: 64mgIron: 4mg
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Flemish Carbonade
This dish is simply delicious. Especially when it is prepared the day before. Simple to prepare, just let it cook for a few hours (stirring anyway!) to obtain this wonderful carbonade. What I like about sauce dishes is that you can vary them endlessly. This one is no exception, as the beer used, the bread (gingerbread or classic) and the meat will make all the difference. I give you this recipe that works wonderfully. Carbonade is usually served with good beef fat fries, but if your diet forbids it, it will also be delicious with steamed potatoes. I would like to warmly thank one of my colleagues, Céline, for sharing her recipe for “Flemish carbonade” with me and for accepting that I publish it here. His advice was invaluable to me!
Ingredients
- 1 kg of boneless beef shank
- 1 tablespoon of oil
- 2 onions
- 30 g of butter
- 75 cl of Belgian beer (the final taste depends greatly on the beer chosen!)
- 1 teaspoon of blond (or brown!) vergeoise
- 1 tablespoon of flour
- 4 slices of gingerbread
- mustard
- salt and pepper
Instructions
- For this recipe, as the dish simmers for almost 4 hours, beef shank can be used.
- Cut the meat into pieces, taking care to remove excess fat and hard pieces.
- In a casserole dish, sauté the meat in a tablespoon of oil over moderate heat.
- It is not necessary to cook the meat, just sear it and grill it a little.
- Remove the meat from the casserole and let the butter melt.
- Add the sliced onions (it doesn't matter if they are well cut or not, because you can hardly see them at the end!)
- Let them sweat, stirring them from time to time, until they turn golden. Add the blond vergeoise at this point.
- Add salt and pepper.
- You can add a small glass of water to cook the onions well.
- When the water has evaporated, add the meat and its juice.
- Add a tablespoon of flour to the meat and mix well. The amount of flour depends on the desired consistency. I like the sauce of this dish, not too liquid but creamy. So I put a heaping tablespoon (not huge either!).
- Add the beer. I put 3 small beers of 25cl in it, so 75cl in total. The important thing is that the meat is covered with beer. In this version, I used blond "Leffe".
- Prepare the gingerbread. I usually make my own gingerbread, but for 4 slices, I must admit that a ready-made gingerbread helped me a lot! Simply spread mustard on the gingerbread slices.For this recipe, you can also use classic bread (country) instead of gingerbread. But I must admit that I have a weakness for this version, as it adds flavor and a touch of extra sugar.
- Add the gingerbread to the casserole.
- After 3 minutes, the gingerbread will dissolve.
- Bring to a boil. Lower the temperature to almost minimum, to maintain a small boil. Close with the lid and let simmer 2h30 if you prepare the dish the day before, which I do because it takes more taste, (because there will be a second cooking) or 3h30-4h00 if you want to serve this dish the same day.
- I just take the lid off during the last half hour, which will remove some of the water from the sauce and make it smoother. If the dish was cooked for 2h30 the day before: the next day, put it back on low heat for 1 hour (yes, it's a little less, because the day before, the meat stayed a long time in the still burning juice!) In any case, always stir this dish every 20 or 30 minutes!
- This dish is traditionally served with fries cooked in beef fat! A pure wonder but not always light! This dish is also really delicious with good steamed potatoes!
Nutrition
Serving: 4peopleCalories: 656kcalCarbohydrates: 32gProtein: 49gFat: 37gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.3gCholesterol: 164mgSodium: 243mgPotassium: 1087mgFiber: 6gSugar: 20gVitamin A: 277IUVitamin C: 9mgCalcium: 62mgIron: 6mg
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Feijoada "À Brasileira
This Feijoada recipe is the most emblematic of Brazil. It is the national dish par excellence and Brazilians are very proud of it. It is a cultural crossroads between Africa through the slaves, Portugal and the Brazilian natives (through black beans and cassava flour). The origins of this dish are very unclear. The Portuguese would have brought this dish from their colonization in Africa, the slaves (Africans) preparing this meal in Brazil (because it costs nothing with black beans, even if today the recipe is becoming more expensive) and then returning to Portugal where it is found in different forms. I offer you a version that is not set in stone, but where I give you the guidelines to succeed. An absolutely delicious dish that you will not escape if you go to Brazil!It is important to know that there is no fixed recipe for Brazilian feijoada. You can vary the meats, the proportions, the sausages… I give my version which includes the main principles of this monumental dish. It obviously pleased a lot of Brazilian friends who served as guinea pigs. All the ingredients can be found in Brazilian stores, or on the internet in order. The feijoada contains traditionally of the feet, snouts, tails and ears of pig. Know that you can put them on. I chose not to use them (like many Brazilians) and it doesn’t change the taste. These elements are present since the time of the slaves, because they recovered the less eaten meats to put them in this dish.
Ingredients
- 1 kg black beans
- 2 smoked sausages "paio"
- 2 smoked sausage Portuguese
- 5 bay leaves
- 300 g pork ribs salted
- 1 piece pork belly smoked
- 300 g pork meat (chops, loin...)
- 1 pig's ear (optional, I don't use it...!)
- 1 pig's trotter (also optional!!)
- 1 package jerked beef
- 4 cloves garlic
- 2 tablespoons oil
Farofa
- 700 g cassava flour raw
- 1/2 onion
- 4 cloves garlic
- 100 g salted butter
Rice:
- 600 g white rice
- 1 onion
- 1 clove garlic
- 50 g butter
- twice volume water as the volume of rice
Instructions
- Here is the package of black beans:
- You can find them very easily in Brazilian grocery stores (just search on the internet) or in online stores.
- Put the kilo of beans in a large volume of water for a whole night. They will swell a lot!
- Salted meats should be desalted, as well as beef jerky (which is actually salted too!).
- Just put the meat in water and change the water regularly. You can put the meat to be desalinated the day before, because it must be soaked at least 4 hours. Do the same with other salted meats, such as salted ribs.
- The next day, the beans have swollen a lot and become a little more purple.
- Here are the different smoked sausages. You can always find them in Brazilian grocery stores.
- For a more digestible feijoada, we can if we wish, degrease a little the fatty meats. Just put them in boiling water for 5-8 minutes (ribs, brisket, sausages...).
- Remove from water, drain well and let cool. Cut the large pieces of meat. At the same time, I peel the sausages and cut them into thick slices.
- Place black beans and meat in a large pot.
- Cover with water (at least 3 liters are needed!), add bay leaves.
- Let cook uncovered for at least 1 hour, keeping an eye on it. The cooking time of the meats varies according to their types. First, the pork belly and the sausage must be well cooked.
- At this point, remove the sausages and pork belly.
- The feijoada will continue to cook with the other meats, more resistant to the cooking. Let cook for two hours. Cooking must be supervised. The feijoada changes its texture, the sauce becomes smooth. You can add water to the pot if the feijoada does not seem to be cooked and the water decreases too much.
- When the feijoada is ready, peel the garlic and chop it finely.
- Put it to cook in oil.
- It should start to color.
- Add the roasted garlic to the feijoada, which continues to cook.
- When it's time to serve, add the sausages and brisket.
- Mix well, it's ready!
- For the rice: wash the rice in fresh water.
- Chop onion and garlic, finely chop.
- Melt the butter and add the onions and garlic.
- When they are soft and translucent, add the rice.
- Then add two parts water to one part rice.
- Let cook for 10 minutes with a lid. Then remove it and let cook until the water has completely evaporated. You can stir occasionally to prevent the rice from sticking to the bottom.
- Here are the leaves of couves, or Galician cabbage. You can find them in Portuguese vegetable markets, or you can replace it with kale leaves (or any leaf that resists better to the cooking than a salad!!). Just wash them.
- Then cut them into very thin strips by squeezing together several cabbage leaves.
- Cook the chopped garlic in butter.
- Add the strips of brood. The cabbage will shrink a lot during cooking, so you can fill the pan (much more than on the picture!).
- When the incubator gives a little juice and it evaporates, it is ready!
- There is only the farofa to prepare!
- Here is the package of raw cassava flour.
- Cook the half onion and garlic in the butter.
- When the mixture is slightly colored, add the cassava flour.
- Then cook, stirring constantly, until the flour turns golden. Salt.
- Everything is ready, all that remains is to serve. You can eat feijoada with a chili sauce, taking a little of the feijoada sauce and adding one or two chopped chilies. You can also pour a little tabasco into your plate to go faster . Feijoada is traditionally served with orange slices. We fill our plate with a little bit of everything! This dish is...delicious!
- We find ourselves with a colorful and varied dish with on one side the crispy farofa with garlic and onions.
- The perfumed brood.
- The feijoada with lots of pieces of meat.
- And white rice.
- A true journey in his plate!
Nutrition
Serving: 10peopleCalories: 928kcalCarbohydrates: 112gProtein: 36gFat: 37gSaturated Fat: 16gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 91mgSodium: 386mgPotassium: 1746mgFiber: 17gSugar: 3gVitamin A: 540IUVitamin C: 2mgCalcium: 156mgIron: 6mg
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Cheese Gougères
Here is my recipe for cheese gougères. They have an extremely tasty texture. Crispy on the outside, they reveal a melting heart on the inside. You can make them any size, but I like them smaller because that way they crisp up even more with the cheese on top. A small wonder very simple to carry out.
Ingredients
- 250 ml water
- 250 ml eggs (you need a colume for the choux pasry to succeed! that's about 5 eggs)
- 140 g flour
- 110 g butter
- 5 g salt
- pepper and nutmeg
- 150 g grated cheese (Emmental is not as good!!) + a little for spinkling
Instructions
- Preheat the oven to 180°C.Put water, butter and salt in a saucepan.
- Bring to a boil over low heat.
- Add the flour all at once off the heat.
- Stir well (even quite briskly!!) then put back on low heat for 1 minute to dry out the dough. It is necessary to mix constantly. The dough will come off the bottom of the pan.
- Pour the dough into a bowl.
- Add the 250ml of beaten eggs little by little to the dough (stirring well each time).
- Stir vigorously to blend.
- Add grated cheese.
- Add pepper and grated nutmeg.
- With a piping bag, make small piles. Never mind the shape, they will swell.
- Sprinkle grated cheese on top.
- Bake for 18-20 minutes at 180°C. Enjoy it hot! The gougères will be crispy on top and melt in the mouth.
- They are perfect for a sunny aperitif!
Nutrition
Calories: 2216kcalCarbohydrates: 90gProtein: 89gFat: 167gSaturated Fat: 92gPolyunsaturated Fat: 13gMonounsaturated Fat: 45gTrans Fat: 4gCholesterol: 1322mgSodium: 6678mgPotassium: 832mgFiber: 5gSugar: 6gVitamin A: 5433IUCalcium: 1709mgIron: 10mg
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Shortbread "Feuillantine
Ingredients
Shortbread dough:
- 225 g flour
- 175 g soft butter
- 100 g semi-salted butter
- 130 g almond powder
- 100 g crushed gavottes
Ganache:
- 75 g dark chocolate
- 75 g milk chocolate
- 110 g full cream
- 35 g butter
- 35 g invert sugar (or creamy white honey)
Instructions
- Start by preparing the shortbread dough.Place room temperature butter, sugar and almond powder in a kitchenaid or kenwood container or bowl.
- Start mixing to make it creamy. Add the flour and mix just enough to incorporate it but not more!
- Finally, add the crushed gavottes.
- Stir to mix well.
- The result is a speckled shortbread dough.
- Spread it between two sheets of parchment paper (to keep the work surface clean) to a thickness of 6mm.
- Let stand for one hour in a cool place. Take the dough out, remove the two sheets of parchment paper and cut out small shortbread with a cookie cutter.
- Set all the shortbread aside on a baking sheet and let it rest in a cool place while you preheat the oven to 180°C.
- Place the shortbread on a baking sheet lined with parchment paper, spacing sufficiently, as the shortbread will spread out during baking.
- Bake for 15 minutes.
- Remove the shortbread and let it cool on a wire rack.
- When the shortbread is cold, leave it in an airtight lock&lock box.Prepare the ganache.Place both chocolates in a large bowl.
- Put the butter, invert sugar (or creamy white honey) and cream in a saucepan.
- Heat and bring to a boil.
- Pour over chocolate and mix well.
- When the ganache is ready and starts to crystallize, put it in a bag fitted with a nozzle.
- Garnish half of the shortbread with ganache.
Nutrition
Serving: 15shortbreadsCalories: 343kcalCarbohydrates: 18gProtein: 4gFat: 29gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 53mgSodium: 273mgPotassium: 82mgFiber: 2gSugar: 6gVitamin A: 637IUVitamin C: 0.1mgCalcium: 60mgIron: 2mg
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Flemish Waffles with Vanilla
Delicious little waffles from the North! They are thin and fluffy, filled with a generous vanilla filling. But they can be filled with other fillings like rum brown sugar for example!Before I start, I want to tell you that I have tried a number of recipes… You will see in my recipe the addition of glucose syrup. It keeps the vanilla filling soft (otherwise the filling tends to dry out…) and in the waffle batter. If you really want to do without it, replace the 80g of syrup in the dough with 50g of caster sugar… For the filling, you can leave it out, but having tried it with it, it’s a little wetter, so the fluffiness is preserved!
Ingredients
Waffle dough
- 270 g of flour
- 20 g of whole milk powder
- 75 g of soft butter
- 1 egg
- 1/2 package dry baker's yeast
- 40 ml of warm milk
- 80 g of glucose syrup
Vanilla filling:
- 200 g of powdered sugar
- 120 g of butter
- 20 g of glucose syrup
- 1 vanilla bean
- 1/2 teaspoon of liquid vanilla
- 1/4+1/8 teaspoon of vanilla powder
Instructions
- Put all the ingredients for the dough in a bowl (bowl of a mixer).
- Turn on the machine (or if you don't have one, knead by hand!) and knead the dough for 10 minutes.
- Let the ball of dough rest. Cover with a cloth and let rise in a warm place for at least 2h30!
- Divide the risen dough into balls (which will inevitably fall back!). I made dumplings of exactly 16g each! This way we will have identical wafers!
- Turn on the waffle iron with the waffle plates. These plates are commercially available. They can be ordered through the internet.The best being a cast iron waffle iron from the grandmothers of the north! But I don't have gas or a fireplace... Put a ball of dough on each small wafer plate and press the plates together as tightly as possible for most of the baking time!
- Let cook for about one minute. The wafers should be removed as soon as they are golden brown. This way, they will keep their softness!
- As soon as the waffle iron is removed, cut the wafers in the thickness.
- Put the wafers immediately in a plastic bag and close it. The steam will also keep the wafers soft! Because if they dry on a wire rack, they will become crispy! With my method, we keep the moisture!
- Place all filling ingredients in a small bowl and mix with a spoon until creamy and smooth.
- Open the bag when the waffles have cooled and put a large knob of filling inside each wafer. Do not hesitate to put a real good layer, because if it is too thin, you will not feel much!
- Spread it evenly with a knife. Close the wafer like a sandwich.
- Using a pastry ring or cookie cutter, cut the edges of the wafers to make a perfectly even waffle. It is also possible not to go through this operation. This has only a visual purpose.
- Put the waffles back in a plastic bag to keep them soft!
- They keep well packaged for almost a week (or more, but they didn't survive longer!)!
Nutrition
Serving: 30wafflesCalories: 119kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 118mgPotassium: 17mgFiber: 0.3gSugar: 9gVitamin A: 169IUVitamin C: 0.001mgCalcium: 20mgIron: 0.3mg
Tried this recipe?Let us know how it was!