{"id":286584,"date":"2013-10-04T09:53:00","date_gmt":"2013-10-04T07:53:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/millasson"},"modified":"2013-10-04T09:53:00","modified_gmt":"2013-10-04T07:53:00","slug":"millasson","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/millasson\/","title":{"rendered":"Millasson"},"content":{"rendered":"
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It’s been a while since I published a new recipe, almost a month! I’ve never been away from home for so long, but I guarantee you that I’ve been busy! To resume publishing, I’m starting slowly with this delicious millasson. It’s like a far (although I hate comparisons) made with cornmeal and a hint of orange blossom. As for the far breton, you can choose to make it in double layer as you can see here. The secret is to beat the eggs and sugar together well to get a fluffy batter. This results in a denser dough on the bottom and a creamier layer on top. This is even more pronounced with corn flour, which sinks more easily than wheat flour. If you want a more uniform and homogeneous millasson, simply mix the ingredients without insisting. In any case, this recipe is quick to prepare with unusual flavors. I want more! <\/div>\n
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The Millasson:<\/h2>\n
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-4 large eggs<\/b><\/div>\n
-160g of sugar<\/b><\/div>\n
-170g of corn flour<\/b><\/div>\n
-670g of fresh whole milk<\/b><\/div>\n
-1 teaspoon to 1 tablespoon of orange blossom water <\/b><\/div>\n
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Instructions: <\/h2>\n
This is the corn flour. This is not the same as polenta mix, which is more like cornmeal. You can find this flour in all organic stores! Of course, you don’t have to use organic flour, but you can always find it in these stores. <\/i><\/div>\n
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Preheat your oven to 200\u00b0C.<\/i><\/div>\n
Put the eggs and sugar in a bowl or in the bowl of a food processor. <\/i><\/div>\n
Important: if you want a 2-phase millasson like this, with a denser layer on the bottom and a creamier layer on top, then you need to whisk the eggs and sugar together well. <\/i><\/div>\n
If you prefer a more homogeneous millasson, just mix them without insisting at all. <\/i><\/div>\n
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It is the foaming of these two elements together that creates these two layers. <\/i><\/div>\n

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I wanted a real creamy layer, so I whipped it for almost 5 minutes. <\/i>
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Add the cornmeal.<\/i><\/div>\n

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Finish with the milk. You can use a hand whisk to avoid lumps and alternate between a little milk and a little flour instead of adding all the flour at once. All techniques are good to avoid lumps!<\/i>
\nDon’t forget the orange blossom. Adapt it to your own taste!<\/i>
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Butter a casserole dish.<\/i><\/div>\n

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Then pour in the dough. Here it is quite foamy because I beat it for a long time. Again, if you don’t want that double layer, you can skip the eggs and sugar step…<\/i><\/div>\n

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Bake for 40 to 50 minutes. You have to keep an eye on it, but it should be well cooked on the surface. <\/i><\/div>\n

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 Serve warm or cool!<\/i><\/p>\n

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Millasson<\/h2>\n
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Cela faisait un moment je n\u2019avais pas publi\u00e9 de nouvelle recette, presque un mois ! Jamais je n\u2019avais \u00e9t\u00e9 absent aussi longtemps, mais je vous garantie que je n\u2019ai pas ch\u00f4m\u00e9 entre temps ! Pour reprendre les publications, je commence doucement avec ce d\u00e9licieux millasson. C\u2019est comme un far (bien que je d\u00e9teste les comparaisons) \u00e0 base de farine de ma\u00efs avec un soup\u00e7on de fleur d\u2019oranger. Comme pour le far breton, on peut choisir de le faire en double couche comme vous pouvez le voir ici. Le secret est de bien battre les \u0153ufs et le sucre ensemble pour avoir une p\u00e2te mousseuse. Gr\u00e2ce \u00e0 cela, on obtient une p\u00e2te plus dense au fond et une couche plus cr\u00e9meuse sur le dessus. Cela est encore plus marqu\u00e9 par la farine de ma\u00efs qui coule plus facilement que la farine de bl\u00e9. Si vous voulez un millasson plus uniforme et homog\u00e8ne, il suffira de m\u00e9langer sans insister les ingr\u00e9dients. Dans tous les cas, cette recette est rapide \u00e0 pr\u00e9parer avec des saveurs inhabituelles. J\u2019en redemande !!\u00a0<\/span><\/div>\n
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