Les dernières recettes
That’s it! It’s time to tell you about it! My 5th book will be released on March 19th, with a preface by Christophe Michalak, and it’s always with the same passion and joy that I want you to discover it. I am published for this one by Solar, even if I also stay with Flammarion, surely for the 6th one ! Maybe you’ve seen my chocolate workshops and homemade chocolate plates if you follow me on instagram? If so, you won’t be surprised to see that the theme of my latest baby is chocolate! On 160 pages, I tell you everything to be able to make it at home from the bean to the bar, in all its forms: dark chocolate, milk chocolate, white chocolate, vegan milk chocolate, without sugar, with green tea, with raspberries, and even chocolate without chocolate but with coffee! But also chocolates filled with praline and hazelnut or pistachio spreads, including homemade Nutella and even gianduia! Find out more in the article!
I’m a bit of a fried, crispy meat freak. I have long wondered how to make doughnuts that stay crisp, despite the presence of sauce. I presented an almost similar recipe with the same technique, namely the crispy beef with caramel and pepper. For years I have tested many variations: rice flour, wheat starch, corn starch, potato starch, with egg white, without etc. But I had found the answer in Vietnam and it turns out that it is with and only with tapioca starch that it works. The result is crazy: the meat is extra-crispy, the doughnut very crunchy, even when cooling!
Right now, you may notice, but I’m posting less. I am in the middle of writing my next book, which will be published in November by Flammarion, and which I have had in mind for 6 years. I look forward to telling you more in due course. For once, I’m not being hyper traditional, as I’m putting together a poke bowl that is more modern than the original Hawaiian poke that has almost only fish, rice and very rich sauce. Here, lots of good stuff: avocado, coriander, sesame seeds, edamame and mango, all on rice either dressed with vinegar or toasted sesame oil. I prefer this last version. A little nod to my friend Gaëlle with whom I have made this dish many times! This dish is delicious and takes less than 20 minutes to make!
Here’s the continuation of the homemade chocolate videos, this time with tempering to get a shiny, brittle chocolate. I suggest two methods: tablage and tempering with mycryo cocoa butter. To you the beautiful shelves! Check out the video below and find them all in the “homemade chocolate” tab in the blog menu!
Early potatoes have the perfect texture for this generous Korean recipe. It is necessary to take advantage of the good season, that is to say as of May and to cook them quickly because they are preserved only a few days. They are true treasures of our French terroirs. They are cultivated mainly in sunny coastal areas with sandy soil: Brittany, Noirmoutier, South of France. The latest ones come from the northern regions: the English Channel, Alsace and the Saône Valley. Harvested before their complete maturity, they are marketed without delay to guarantee their extreme freshness. Here, the sauce is deliciously spicy, sweet and spicy, with a touch of sesame oil at the last moment. They will be perfect to accompany a Korean meal, or simply as they are on the table with a meat. Be careful, because once you start to dive in, you can’t stop ! https://www.lespommesdererre.com/
Hello ! Here I am again! I had some internet problems at home. I’m posting the next part of my mini “home made” series about chocolate, from my book “Je fais mon chocolat maison” published by Solar and prefaced by Christophe Michalak. This time we get to the heart of the matter with the practical application. I give you three recipes: a dark chocolate, a milk chocolate and a white chocolate! To your tablets!
Click below to see the video and find them all in the “homemade chocolate” tab in the blog menu.
