I've been meaning to add this recipe for ages! But first I wanted to gather all the elements and tips to make sure everything was just the way I wanted…]]>
Kannelbullar / Cinnamon Roll
I've been meaning to add this recipe for ages! But first I wanted to gather all the elements and tips to make sure everything was just the way I wanted it. Here, you can either make Swedish Kanelbullar by adding a little cardamom, or cinnamon rolls without the cardamom, but adding a decadent cream cheese glaze. I've already suggested kanelsnurrer. In the end, cinnamon rolls are even easier to make. I'd like to add the thangzong method, which adds an extraordinary softness to the dough.
Ingredients
Recipe for a 37 x 22cm rectangular dish or a 30cm circular mould:
Thangzong:
- 35 g T55 flour
- 180 g semi-skimmed milk
For the brioche :
- the whole thangzong
- 465 g T55 flour
- 1 or 2 c. coffee cardamom powder for the kanelbullar version
- 75 g semi-skimmed milk
- 20 g sugar
- 1 c. coffee liquid vanilla
- 5 g dehydrated baker's yeast
- 115 g egg
- 110 g Half-salt butter
For the bottom of the dish :
- 60 g melted semi-salted butter
- 90 g brown or blond vergeoise
- 20 g honey
- 8 g powdered cinnamon
For the inside of the buns :
- 130 g melted semi-salted butter
- 210 g brown or blond vergeoise
- 10 g powdered cinnamon
- 100 g almond powder optional
For the glaze :
- 100 g Half-salt butter
- 200 g Philadelphia type cream cheese
- 35 g powdered sugar
- 1/2 c. coffee liquid vanilla
Instructions
- Start by preparing the thangzong. This will only take an extra 5 minutes, but will give your brioche a very soft texture. Pour the flour and milk into a small saucepan and whisk well to remove any lumps.
- Cook over low heat while whisking.
- The whole thing should thicken, without boiling. Turn off the heat and set aside to cool for 10 minutes.
- Place all the brioche ingredients except the butter in the bowl of your food processor. If using fresh yeast or classic dehydrated baker's yeast, dilute it with the 75g of milk before pouring into the bowl. If you have instant dried yeast, the problem doesn't arise and you can put everything together without diluting first. Don't forget to add all the warmed thangzong.
- Knead with the hook for a good ten minutes.
- Add the semi-salted butter (at room temperature it's perfect!) and knead again until perfectly incorporated, no more.
- The dough is finished.
- Cover with cling film and refrigerate overnight.
- The next day, the brioche has puffed up nicely and is quite cold. That's what we want!
- For the base of the dish, mix together the sugar, melted butter, cinnamon and honey.
- Pour into the dish and spread evenly.
- Remove the dough from the cling film and place on a floured work surface.
- Roll out into a rectangle measuring approximately 45 x 55cm. Try to keep as rectangular a shape as possible, pulling on the 4 corners if necessary.
- Mix the ingredients inside the buns, except for the almond powder, which you'll add later.
- Spread the filling evenly over the dough.
- Almond powder is not essential, but I love it! In this case, sprinkle the 100g at this point.
- Here you have two possibilities for rolling up the dough. Either in length, which will give a longer flange with a smaller diameter, or in width, which will give a shorter flange with a wider diameter. This will depend on your choice. I prefer the larger diameter. So I rolled up the width. I then divided the boudin into 8 equal parts? First, mark the dough with a knife.
- To cut it, simply use a kitchen wire. Pass the wire under the flange and place it at the mark. Pass the thread around the coil, then gently tighten the thread. This will cut the dough perfectly. If you were to cut the dough with a knife, it would crush the sausage, whereas the thread retains its circular shape!
- To prevent the cake from opening as it puffs up and bakes, place the end under the pastry.
- Do the same for all the slices you place in the dish, on top of the airy layer of butter and sugar!
- Using a small spray of water, spray the surface of the buns, then place cling film over the dish.
- In this way, the buns will swell in a moist environment.
- Leave to grow for about 2 h at room temperature. The difference in growth is clearly visible here, with the buns touching.
- Pour in around 80-90g of whole cream (not per brioche, but for the whole dish!), basting each brioche evenly.
- Bake for 40-45 minutes in an oven preheated to 155°C in fan-assisted mode.
- If you like, you can stop at this point. To make more American cinnamon rolls, the cream cheese glaze is missing. Place the semi-salted butter and cream cheese in a microwave-safe dish.
- Melt for about 1 minute, then pour in the powdered sugar and liquid vanilla.
- Whisk well, then pour over the cinnamon rolls.
- To be enjoyed warm! The buns can be easily reheated in the microwave for 15 seconds.
Tried this recipe?Let us know how it was!
Savoury cake with morbier cheese, parsley and hazelnuts
Ingredients
- 130 g olive oil
- 200 g egg
- 40 g parsley
- 4 garlic cloves
- 230 g semi-skimmed milk
- 7 g salt
- 15 g sugar
- 300 g flour T55
- 10 g baking powder
- 100 g hazelnut powder
- 70 g county
- 230 g morbier
Instructions
- Put the chosen oil, the 200g of egg (about 4 medium eggs), the washed and chopped parsley and the peeled garlic into a blender and blend until you have a kind of homogeneous cream.
- Pour into a bowl and add the milk, salt and sugar.
- Mix, then add the flour, baking powder and hazelnut powder.
- Then add the cheeses: grated Emmental or Comté, and morbier cut into pieces (with the rind!).
- Mix well, then pour into the baking tin lined with baking parchment. Drizzle a little oil over the inside edge to facilitate removal from the mold.
- Bake for 50 minutes at 175°C over static heat (not convection heat).
- Turn out and leave to cool on a wire rack.
- Enjoy as an aperitif or starter with a salad. Morbier cake tastes best warm or lukewarm, so all you have to do is heat it up!
Nutrition
Calories: 453kcalCarbohydrates: 29gProtein: 16gFat: 31gSaturated Fat: 9gCholesterol: 106mgSodium: 618mgPotassium: 217mgFiber: 2gSugar: 3gVitamin A: 769IUVitamin C: 6mgCalcium: 333mgIron: 3mg
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Crunchy chocolate hazelnuts (white, milk or dark)
Ingredients
- 400 g sugar
- 1 a good pinch of salt
- 400 g skinless hazelnuts or almonds
- 1 kg chocolate
- 6 c. soup unsweetened cocoa powder
Instructions
- Pour the sugar and salt with 70g of water into a large frying pan. Heat over high heat to boiling.
- Pour in the hazelnuts (unroasted). I've used unskinned raw hazelnuts here, but you can also use almonds.
- Stirring constantly and lowering the heat slightly, cook the hazelnuts, which will gradually roast naturally.
- At some point, the syrup will crystallize, and this is perfectly normal.
- Separate the hazelnuts and continue to make the outer layer turn to caramel.
- You don't want all the sugar to melt into caramel, otherwise it will make a caramel sheet and the hazelnuts won't be able to separate. It's time to stop. There should just be a thin layer of caramel on top of the hazelnuts. Pour onto a baking tray lined with baking parchment and leave to cool.
- Meanwhile, temper the chocolate. First, melt the chocolate evenly at 42°C. The simplest method for tempering is Mycryo cocoa butter, which I add when the chocolate is at 34.7°C.I've written a book on chocolate from bean to bar, published by Solar, in which I explain all the more traditional tempering methods. But mycryo cocoa butter is a cocoa butter powder already in the right form, and it will temper the rest of the chocolate through seeding. I have some white chocolate here that I made with my concheuses. but it's perfectly possible to use good-quality store-bought chocolate, and choose the color (dark, milk, white).
- This is my new toy. This is a drum that fits onto the kitchenaid food processor. It will rotate at an angle, allowing the dried fruit to be coated with chocolate. Pour in the caramelized hazelnuts.
- Put the food processor on first speed, then pour in the tempered chocolate, until it reaches 29°C. I started with 3-4 ladles.
- The machine will coat and start-up is a bit tedious. Stay in front and occasionally scrape the inside of the drum.
- At times, I took the hazelnuts out of the drum to leave them alone so that the chocolate could crystallize a little more.
- Then add the chocolate gradually, retempering if necessary.
- At the end, when all the chocolate had been poured in and crystallized, I added some cocoa powder (4-5 tablespoons).
- When finished, pour into a dish and leave to crystallize perfectly at room temperature.
- Then store them in an airtight tin. Hazelnuts will keep for several weeks.
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Travel cake almond pistachio
Ingredients
For the sweet pastry (you'll only need about half)
- 210 g flour T55
- 125 g soft butter
- 35 g powdered sugar
- 25 g almond powder
- 50 g beaten egg
For the pistachio interior:
- 150 g pistachio powder
- 60 g sugar
- 25 g amber rum or orange blossom water
- 50 g egg white
For the cake batter :
- 140 g melted soft butter
- 120 g sugar
- 180 g almond powder
- 130 g egg
- 1 c. coffee liquid vanilla extract
- 20 g amber rum or orange blossom water
- 120 g flour T55
- 3 g baking powder
For decoration :
Instructions
- For the sweet dough, prepare the recipe as explained on this page HERE!
- Prepare the pistachio interior. Simply mix all the ingredients in a container.
- The same goes for cake batter! Just melt the butter, then add the rest of the ingredients. To measure the egg weight, break 3 eggs into a bowl and beat into an omelette, then weigh out the 130g.
- Roll out a piece of sweet dough on a floured work surface, about 2mm thick, then place in a 20cm baking tin (lined with greaseproof paper cut to size). Cut the dough into a disk.
- Place the disc of dough on the parchment paper in the bottom of the tin.
- Pour in about half the cake batter and spread it out evenly.
- For the pistachio inside, it's easier to use a piping bag, even if the result is ugly, because everything will be covered!
- Then spread a little more with a spoon, to get closer to the edge.
- Pour in the other half of the dough, smoothing it out evenly. Sprinkle with slivered almonds.
- Bake for 1 hour in an oven preheated to 165°C on static heat (also known as traditional baking), which is not rotary heat. If you turn the heat on, the cake will puff up with a bump in the middle, whereas with static heat, the cake puffs up evenly over the entire surface.
- Once out of the oven, leave the cake to cool for a good hour. Unmould the cake and place on a wire rack. I brush on a neutral topping, but you can also use warmed apricot jam.
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Hamburger with foie gras, porcini cream and caramelized onions
People often ask me if I like burgers. No, I don't like them, I love them! But then a real good burger, with the homemade bun. Or in a restaurant where everything is made on the spot. I had put a more classic burger recipe in my book 'Le Grain de Sel' and another vegan one in 'Végéterrien'. I had a foie gras burger in Perigueux and I wanted to make some for friends before the end of the winter. The result is a bit demonic and remains in the realm of the exceptional. I'm not going to do it all the time, because it's decadent but totally delish. The burger is enough in itself, no fries on the side, a good salad if necessary, but above all a good glass of red wine. The combination of caramelized onions, porcini cream, pan-fried foie gras and steak cooked the way I like it is totally irresistible...
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Temaki
I have been a total fan of sushi, sashimi, maki, temaki etc. for a long time. Even if of course the expertise is reserved to real professionals, we can still enjoy at home with temaki ready in less than an hour for a meal that will make the taste buds travel! You can of course adapt it to your desires and put the fish and garnish you prefer!
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Atayef Assafiri
Qatayef, or atayef (not to be confused with ktayef, pastry made from angel hair) is a delicious pancake filled with ashtalieh cream, rose and orange blossom water and crushed roasted pistachios. Everything is served with a flavored syrup and gives a final result that is not very sweet. This pastry is found in Lebanon, but also in Egypt and other countries of the Levant. This presentation with half of the pancake folded to make a cone is called assafiri.
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Gluten and lactose free lemon almond cake
After this complicated period since the beginning of the year which unfortunately ended with what we feared (my previous post is quite explicit), I come back with an ultra simple recipe to make. I'm not gluten free or lactose free, considering the butter and flour I usually use! But from time to time, I find it interesting to look into it. I had tasted a similar cake and obviously wanted to make it again at home. The result is amazing and the softness incomparable! A great option when you're looking for a good recipe for your gluten-free or lactose-free friends, or for yourself to try out new textures.
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