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!
Recette pour BRIOCHE TRESSÉE DE NOËL TCHÈQUE :
- 500g of flour
- 1 large pinch of salt
- 90g of powdered sugar
- 6g dehydrated baker’s yeast (or 20g fresh yeast)
- 225ml of milk
- the zest of an organic lemon
- 5 egg yolks
- 150g of soft butter at room temperature
- 100g of white almonds
- 100g of raisins
For gilding:
- 1 beaten egg
- slivered 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!
Czech Christmas Braided Brioche
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
I promised you, here are the coconut sesame and peanut pearls. After the coconut pearls with egg cream(recipe HERE), this variant is simpler in its ingredients, easier to find (there will always be the glutinous rice flour!). It is also completely and naturally gluten-free, so it is a good option for those with intolerance.
Recette 16 boules coco :
For the dough:
- 200g glutinous rice flour
- 55g of sugar
- 130g boiling water
- 50g of dehydrated coconut for rolling
For the stuffing:
- 45g unsalted roasted peanuts
- 45g of toasted sesame seeds
- 45g unsweetened desiccated coconut
- 45g of sugar
Instructions :
Mix the glutinous rice flour and sugar in a bowl.
Boil the 130g of water and pour it all at once while mixing.
After a minute, you should be able to mix by hand.
Mix by kneading the dough well. Pour what you have onto a work surface.
Knead again until you have a homogeneous dough.
Knead by rolling into a ball, then folding into thirds.
Keep the resulting dough in a film to prevent it from drying out.
For the stuffing. Put the unsalted roasted peanuts in a small blender to grind them into a powder.
Be sure to use toasted sesame seeds!
Mix the peanuts, sesame seeds, peanuts and sugar and that’s it.
Take a 20g pellet.
Flatten it into a small, not too thin cake.
Garnish with a heaping teaspoon of stuffing.
Close carefully.
Gently roll into a ball. Do the same for all the balls.
Soak the dumplings in cold water.
Then roll them in desiccated coconut.
Place them in the steamer basket as you go.
Cook with the lid closed (not as shown in the photo) for 20 minutes on fairly high steam.
The pearls are cooked!
To store them, wrap them individually in cling film. To reheat, steam or microwave. They will become all soft again.
Coconut sesame peanut beads
My new book is out! It is available at your bookstore and all wind platforms. This book is a compendium of greed. I assume here all that I like: greedy, tasty, soft, crispy, melting but especially feasible and delicious. Nearly 100 uncensored and outrageously decadent recipes await you in this beautiful book! I also had the chance to have 4 guests on my book: Aurélien Cohen (his Instagram HERE) who proposes his recipe for Cara’huètes tarts, Christophe Amav (his Instagram HERE) with delicious pistachio raspberry puffs, Hamaid, aka Jekocat (his Instagram HERE) with an even crazier adaptation of my ultimate hazelnut cake and finally Frédéric Leguen Geffroy (her Instagram HERE) with an amazing chocolate pie!!! I present below some pages of the book with the photographs of Claire Curt!
This is the time of year to cook up some goodies in preparation for the holidays. A little while ago, I saw a picture of the shortbread from one of my Facebook friends. She shared lots of beautiful cakes, including these amazing, randomly shaped spritzers. I loved it right away. Delphine immediately agreed to share with us her recipe which is the one of her grandmother Jeannette. I really like their unusual look that makes you want to bite into them. A delight with a good hot chocolate, tea or coffee!
Recette des SPRITZ NOISETTES AMANDES CANNELLE DE JEANNETTE :
- 350g of butter at room temperature
- 20g of powdered cinnamon
- 250g of sugar
- 3 eggs
- 1 large pinch of salt
- the juice of a small lemon
- 1 small cap of rum
- 150g of hazelnut powder
- 150g almond powder
- 900g of flour
Instructions :
Place the butter, cinnamon and sugar in the bowl of your food processor.
Mix well until you have a sort of cream, then add the eggs, lemon juice and rum.
Mix and add the hazelnut and almond powders.
A small mixture then the flour.
Mix again until you have a homogeneous paste.
To make these amazingly randomly shaped spritzes, you’ll need a meat grinder. I dedicate this one to cakes. You will also need the star-shaped cake tip. It is best to have two people, one pressing the dough into the chopper (watch your fingers) and the other accompanying the dough on the baking sheet lined with paper or a baking mat.
The most fun is to give them various shapes!
A beautiful paste!
Bake for 15-20 minutes at 170°C.
They should be nicely colored.
Leave to cool before storing in an airtight container!
Thanks again to Delphine for sharing with us her recipe for her grandmother Jeannette’s spritz!
Here is a second recipe in partnership with Boursin® Garlic and Fine Herbs. After the risotto(recipe HERE), I have this time concocted a pan with chicken, mushrooms, chard and sundried tomatoes, in a cream and Boursin sauce. It is a real delight and is best served with a simple white rice.
Recette pour 4 personnes :
- olive oil
- 1/2 red onion
- 1 foot of chard
- 250g of mushrooms (shiitake for example)
- 2 cloves of garlic
- 6 chicken thighs
- 80g dried tomatoes marinated in olive oil
- 250ml full cream
- 150g of Boursin garlic and herbs
- salt pepper
Instructions :
Here are the vegetables that we will use! A nice chard foot will be perfect!
Trim the edge of the chard foot.
Cut the foot into fairly small pieces on the white side and larger pieces on the green side.
Peel the onion half and slice it thinly. Also cut the mushrooms.
For the chicken. Remove the skin.
Remove the central bone with a knife.
Check for the absence of cartilage. Cut each thigh in half. Put in a hot pan with olive oil.
Brown well on all sides. Season with salt and pepper.
Remove the meat, leave the fat and add the peeled and chopped garlic cloves.
Also add the mushrooms and onion.
Bake. Fungi will decrease.
Then add the chard foot.
The leaves will cook like spinach.
Cut the dried and marinated tomatoes into small pieces.
In the pan!
When the chard is cooked, put the chicken back in with the juices.
Pour in the cream and the boursin.
Mix well. The boursin will melt well. The sauce is as creamy as one could wish. You can add half a glass of water to make it a little more fluid. Put salt and pepper at your taste.
Serve hot with a simple rice for example!
I love meatballs, but then these surpass any I’ve ever had. I have a friend, Gaëlle, who is a very good cook, who once made me this recipe that she had developed and she agreed to share it with us here. I’ll tell you right now, they are totally decadent! Well seasoned and flavored, they leave a heart of runny cheese.
Recette BOULETTES DE VEAU À LA SCARMOZA FUMÉE pour 3-4 personnes :
- 2 slices of sandwich bread soaked in milk
- 250g of ground veal
- 125g of ground beef (15% MG)
- 125g of sausage meat (or 125g of ground veal, in addition to the 250g)
- 2 cloves of garlic, finely chopped
- 100g of grated parmesan cheese
- 2 eggs
- salt pepper
- 1/4 teaspoon paprika powder
- 1 pinch of chili powder
- 200g of smoked scarmoza
Instructions :
For the sandwich bread, take large slices without the crust. Soak them in milk and then squeeze out the excess liquid.
Add the meat: veal, beef and pork if you use them. Otherwise, use veal and beef.
Add the rest of the ingredients except the scarmoza.
Add salt and pepper, don’t forget the spices.
Mix by hand until you have a homogeneous filling.
This is the smoked scarmoza. I had photographed this one in Florence!
Cut into 1cm cubes, without the crust. If you can’t find it, take smoked raclette and stack 3 slices together before cutting into cubes.
Take the equivalent of one tablespoon of stuffing. Put a cube of cheese in the center.
Close the dumpling and roll it between your hands.
Make curry on not too strong fire, in a frying pan with a little butter and oil. It’s rich, I know, but it’s good!
Turn them over regularly. The cheese will want to come out. The ugly one! Add salt and pepper to taste.
Serve them hot with whatever you like!
Veal Meatballs with Smoked Scarmoza
Les croissants à la vanille, vanilkové rohlíčky, sont des sablés traditionnels de Noël en Tchèquie. Il s’agit de petits sablés aux noix et sont totalement irrésistibles. Un grand merci à Marie de partager avec nous la recette de sa mamie ! N’hésitez pas à visiter le site de l’office du tourisme tchèque, dédié à la gastronomie du pays avec de nombreuses recettes ! C’est par ICI !
Recette des Les croissants à la vanille, vanilkové rohlíčky :
Pour 575g de sablés :
- 240g de farine T55 ou T45
- 160g de beurre doux à température ambiante
- 45g de sucre glace
- 1 sachet de sucre vanillé
- 1 jaune d’œuf
- 125g de noix hachées
- Au moins 700g de sucre glace pour les laisser la nuit
Instructions :
Mettez la farine, le beurre, le sucre vanillé et le sucre glace dans la cuve de votre robot muni de la feuille ou dans un récipient.
Hachez les 125g de noix au couteau ou au mixeur.
Versez la poudre obtenue dans la cuve avec le jaune d’œuf.
Mélangez jusqu’à avoir une pâte homogène.
Pesez des boulettes de 20g de pâte.
Roulez en un petit boudin.
Puis pliez en U.
Posez tous les sablés sur une plaque à pâtisserie garnie de papier sulfurisé.
Faites cuire une vingtaine de minutes à 175°C à chaleur tournante.
Préparez le sucre glace. Vous pouvez y ajouter l’intérieur d’une gousse de vanille, ou de la poudre de vanille séchée.
Mettez une couche de sucre glace puis posez délicatement les sablés encore chauds. Attention, ils sont fragiles !
Mettez une couche de sucre glace, puis une couche de sablés. Empilez-les de cette façon en les enterrant dans le sucre glace vanillé. Laissez reposer toute une nuit.
Le lendemain, retirez les sablés très délicatement. Enlevez le surplus de sucre, puis conservez-les dans une boite hermétique.
Vanilla and walnut shortbread, vanilkové rohlíčky
Pour les fêtes de Noël, cette année direction la Tchéquie avec de délicieux petits sablés ! Comme on ne peut pas voyager en ce moment, on le fera cette fois dans la cuisine. Ces petits gâteaux que l’on retrouve de chez nous à la Hongrie, en passant par l’Autriche, sont aussi très traditionnels en République Tchèque. Un grand merci à Marie de partager avec nous la recette de sa mamie ! N’hésitez pas à visiter le site de l’office du tourisme tchèque, dédié à la gastronomie du pays avec de nombreuses recettes ! C’est par ICI !
Recette pour 750g de sablés :
- 350g de farine T55 ou T45
- 250g de beurre doux à température ambiante
- 115g de sucre glace
- 1 sachet de sucre vanillé
- 2 jaunes d’œufs
- 1 bonne grosse pincée de sel
- le zeste d’un citron bio
Au choix :
- amandes grillées, noix, chocolat noir ou au lait , confiture de groseilles ou de fruits rouges
Instructions :
Retrouvez également la recette en vidéo !
Versez tous les ingrédients dans la cuve de votre robot muni de la feuille ou dans un récipient.
N’oubliez pas le zeste du citron.
Mélangez jusqu’à avoir une belle pâte homogène. N’insistez pas plus !!
Farinez légèrement la pâte puis étalez-la sur 3mm d’épaisseur sur un plan de travail avec un papier sulfurisé.
Coupez les sablés avec l’emporte-pièce de votre choix !
Posez-les ensuite sur une plaque garnie de papier sulfurisé.
Faites-les cuire 20 minutes à 175°C à chaleur tournante. Ils doivent commencer à colorer légèrement d’un joli blond.
Ensuite laissez libre cours à votre imagination. J’en ai plongé certains dans le chocolat, entiers ou à moitié.
Ceux qui avaient un petit trou au milieu, on y met de la confiture d’un fruit rouge acide (groseille par exemple !). Vous pourrez les conserver près d’un mois dans une boite hermétique sans souci !
Czech Christmas Shortbread
I often have cooked rice in an airtight box in the fridge. I love white rice with just a dash of soy sauce, sesame oil and a little bit of chili. I had a nice amount left over and wanted to make a very simple sautéed rice, without too many frills. Simple, efficient and good! All the ingredients are easy to find, or are even already in your home. You can add whatever you like (meat, aromatic herbs, dried fruits).
Recette du RIZ SAUTÉ AU CURRY, RAISINS ET LÉGUMES :
For 4 people :
- 500g cooked rice (a good basmati rice)
- 2 eggs
- 100g peas (frozen is fine!)
- 1/2 onion
- 1 carrot
- 3 cloves of garlic
- 2 teaspoons Madras curry powder
- 50g of raisins
- oil
- salt pepper
Instructions :
Cook the rice the day before. For that I weigh roughly 250g of basmati rice. I rinse it with clear water and put it in the rice cooker with 310ml of water. When it is cooked, I pour it immediately into a dish to let it cool, then I keep it in the refrigerator in an airtight box. In this way, the rice grains come off perfectly for a second cooking (in the wok or pan).
Prepare all the ingredients: peel the garlic, the carrot and the half onion. Cut into small pieces.
Pour 2-3 tablespoons of oil into a wok or large skillet. Break the eggs into the pan over fairly high heat.
Mix briefly and let cook.
Turn over to cook the other side and lightly brown.
Pour the fried omelette into a dish and add oil to the wok (or pan). Put at least 4 tablespoons of oil. Add the peas, carrot and onion, as well as the chopped garlic cloves.
Let cook on high heat.
When the onion and carrot look cooked, add the cooked rice.
Mix well, then add the curry powder and salt and pepper to taste.
Pour in the chopped omelet.
Grapes.
Stir one last time, tasting to adjust seasoning.
Serve hot, adjusting to the ingredients you like (cilantro, cashews etc.).
Fried rice with curry, grapes and vegetables
A beautiful seasonal crumble! I love butternut squash and was given the great idea of a savory crumble with nuts. Here I add a little blue cheese to balance out the sweetness of the squash. It is a real delight. It’s crisp and tasty. And not at all dry. One could believe it with the photo, but on the contrary! Perfect with a simple salad or to accompany a meat.
Recipe for 4 to 6 people:
- 2 medium organic butternut squash
- 3-4 cloves of garlic, peeled and thinly sliced
- 125g of blue cheese (or Roquefort or Saint Agur)
- 125g of nuts
- 3 tablespoons of full cream
- olive oil
- salt pepper
For the crumble batter:
- 85g of nuts
- a few rosemary leaves
- 145g of flour
- 10g of sugar
- 160g of breadcrumbs
- 55g of parmesan cheese
- 140g of semi-salted butter at room temperature
- pepper
Start by cleaning the squash well. I took organic ones so I didn’t have to peel them.
Cut them in half.
Remove the seeds and cut into pieces.
Do the same for the second squash. Put all the pieces in a baking dish. Season with salt and pepper, add the sliced garlic and sprinkle generously with olive oil.
Bake for 40 minutes at 210°C in a ventilated oven.
Let cool, then add the chopped nuts.
The cheese (I took Saint Agur) and sprinkle with a little cream. Add pepper to taste.
For the crumble batter: mix the rosemary leaves and nuts.
Pour into a container.
Add remaining ingredients.
Pepper a lot!
Mix with your fingertips until you have a homogeneous paste that breaks up when pressed.
Pour into the dish, making nice chunks.
Bake for 35 minutes this time at 170°C.
It’s ready! Serve with a nice salad or meat.