Recipe for 15 to 20 “Coconut pearls”:
- 1 egg
- 110g of sugar
- 100g water
- 25g custard powder
- 25g of wheat starch
- 30g of flour
- 30g melted butter
- 30g of whole milk powder
- 200g glutinous rice flour
- 55g of sugar
- 130ml boiling water
- dried grated coconut
Instructions:
The Coconut pearls
Fan de pignons, je voulais une belle recette pour les mettre dans un dessert. J’ai pensé à ces sablés qui se révèlent démoniaques, mais terriblement délicieux ! On essaie désespérément de les couper en petites parts, mais on y revient toujours. À se damner avec un bon café ou un thé pour l’heure du goûter.
Recette des SABLÉS AU CARAMEL ET AUX PIGNONS pour un plat de 23x30cm :
Sablé shortbread :
- 200g de beurre demi-sel
- 110g de vergeoise blonde
- 310g de farine
Caramel aux pignons :
- 125g de beurre demi-sel
- 120g de sucre
- 125g de miel
- 225g de pignons de pin
Instructions :
Placez le beurre et le sucre dans le bol de votre robot muni de la feuille ou dans un récipient.
Mélangez jusqu’à avoir une crème homogène.
Ajoutez la farine puis mélangez jusqu’à avoir une pâte.
Ne mélangez pas plus.
Versez dans le moule ou le plat (de 23x30cm pour moi), en ayant pris soin de mettre une feuille de papier cuisson coupée à la taille du fond.
Aplatissez la pâte de façon uniforme.
Faites cuire dans un four préchauffé à 175°C pendant 20 à 25 minutes. Le dessus doit être un peu doré.
Versez le beurre, le sucre et le miel du caramel dans une casserole.
Faites fondre puis portez à 114°C.
Versez alors en dehors du feu les pignons.
Mélangez bien.
Puis versez immédiatement sur le pâte précuite.
Refaites cuire cette fois à 165°C pendant 25 minutes.
Le dessus doit être joliment coloré et des bulles apparaissent en surface.
Laissez totalement refroidir à température ambiante. Coupez en belles parts.
Conservez les sablés dans une boite totalement hermétique à température ambiante.
Shortbread with caramel and pine nuts
Hello to all! I’m finally back with a site on a new server. I have my fingers crossed that this time it works for the better. It will take a few more days for it to be fully operational. I continue this beautiful partnership with lespommesdeterre.com and this time I offer you crispy spicy fries with delicious home made sauces. In addition to the written recipe, you also have the recipe on video!
Recettes des FRITES AU PAPRIKA :
- 1 kilo of potatoes for fries (ask your local greengrocer or look at the package)
- frying oil (or other fat such as beef fat)
Spices :
- paprika
- garlic powder
- hot pepper powder
- salt pepper
For the sauces :
- Rapeseed oil
- 2 eggs
- Dijon mustard
- Wine vinegar
- Heavy cream
Your choice:
- wasabi, sweet paprika, espelette pepper, chives, salt, pepper, turmeric etc.
Instructions :
Wash the potatoes in fresh water and dry them.
Peel or not peel the potatoes, it’s a matter of taste!
Cut the fries as usual, either with a French fry cutter or a knife. First make slices just under a centimetre long, then make sticks of the same size.
Place the raw fries in a clean cloth and wipe them dry. Heat the oil or fat you want to cook with (beef fat, duck fat, etc.) first to 160°C.
Do not overfill the fryer you are using.
Cook for a first bath.
During this first bath (out of the two of the cooking), mix the spices: 2 teaspoons of paprika powder, 1 teaspoon of smoked sweet pepper if you have it, half a teaspoon of garlic powder, a dash of hot pepper, salt and pepper. Mix well.
Take advantage of the cooking time to prepare the sauces as well:
1- Express sauce: put an egg, a tablespoon of wine vinegar, 1 teaspoon of mustard, 1 clove of garlic, and 200ml of oil in a tall, narrow container. Put in a hand blender and blend. In a few seconds the sauce is ready. Pour it into a container and add paprika, salt and pepper to taste. You can also add a little cream (3-4 tablespoons) for a smoother sauce.
2- You can also make mayonnaise in another way: put an egg yolk, a teaspoon of mustard, salt, pepper and a little oil in a container and mix at high speed with an electric whisk.
Pour in the oil gradually while whisking to emulsify the mixture into a firm mayonnaise. Pour in about 200ml of oil. At the end, you can add wasabi or spices of your choice.
You can also add a little cream at the end of the process to give it the smoothness of your choice.
3-For a slightly lighter sauce (see video): take two to three tablespoons of the first sauce and add the equivalent of heavy cream. Take a small bunch of chives and chop them finely. Pour into the sauce and add salt and pepper to taste. Mix well and taste!
When the fries look like baked potatoes, remove them from the oil and fry the rest of the cut fries in the same way.
When all the fries have had their first bath, heat the oil this time to 180°C. Put all the fries in the deep fryer for a second overall bath until they are golden brown and crispy.
Pour into a container with paper towels. Let them drain for a minute before removing the paper and pouring in the spice mixture.
Shake the container to disperse them well.
Serve them immediately with the available sauces!
Paprika fries
La saison est parfaite et dans l’ambiance actuelle, nous avons besoin d’un peu de réconfort. J’avais fait ces cookies pour mes élèves de mon atelier chocolat, pour le rendez-vous du petit déjeuner. La recette est simplissime à faire et les cookies sont cuits en 12 minutes. Tièdes, ils seront parfaits. Vous pouvez bien sûr mettre du chocolat blanc ou au lait à la place du chocolat noir.
Recette pour 28 COOKIES AVOINE CHOCOLAT NOIR :
- 225g de beurre doux
- 100g de sucre vergeoise brune
- 170g de sucre blanc
- 1 œuf
- 1 cuillerée à café de vanille liquide
- 1 cuillerée à café de sel
- 3/4 de cuillerée à café de bicarbonate de sodium
- 240g de farine T55
- 220g de flocons d’avoine
- 360g de chocolat noir
Instructions :
Mélangez le beurre et les sucres jusqu’à avoir une sorte de crème
Ajoutez l’œuf, puis la vanille, le sel et le bicaronate.
Versez ensuite la farine et les flocons d’avoine.
Mélangez bien puis versez les pépites de chocolat.
Faites des boulettes de 50g et posez-les sur une plaque à pâtisserie.
Faites cuire chaque plaque 12 minutes à 170°C à chaleur tournante.
C’est déjà prêt ! Laissez tiédir avant de croquer dedans !
Second recipe in collaboration with lespommesdeterre.com! This time I propose a recipe of mashed potatoes with hazelnut butter, roasted garlic and thyme, served with a baked chicken with onions and paprika. A delight that perfumes the house with its enticing scent! In addition to the step-by-step recipe, I also put you the video replay of the facebook live of Wednesday, October 21!
Recette de la Purée de pommes de terre à l’ail rôti, beurre noisette et thym :
For 4 people:
- 4 chicken thighs
- 3 heads of garlic
- 2 onions
- olive oil
- paprika
- a few sprigs of thyme
- salt, ground pepper
Mashed:
- 1.2 kg of mashed potatoes
- 2 roasted garlic heads (out of 3), cloves removed
- thyme
- 80g of semi-salted butter
- 165ml full cream or full cream milk
- salt, ground pepper
Instructions :
First, prepare the chicken: place the thighs in an ovenproof dish. Brush with olive oil and sprinkle with paprika.
Peel and quarter the onions. Cut off the top of the garlic heads and place in the dish.
Pour olive oil over the onions and garlic, add salt and pepper to taste and sprinkle with thyme. Bake for 50 minutes to 1 hour in a preheated oven at 190°C on revolving heat. You can turn over halfway through cooking and sprinkle with a little water.
For the mashed potatoes: wash the potatoes and cut them into pieces.
Place them in a pan with cold water, enough to cover them. Add salt, cover and bring to a boil. Allow 20 minutes of cooking time from boiling. To check for doneness, stick a fork into a piece of potato.
Drain them.
Add milk or cream. You can also add a little olive oil!
Place the butter in a small saucepan and cook it to a caramel color, not too dark.
Pour the beurre noisette into the potatoes. Mash with a fork, leaving the potato skins on.
When the chicken is cooked, add the cooked garlic cloves from two heads to the mashed potato, mashing them well with a fork to disperse them. Sprinkle thyme over the purée
m, salt and pepper to taste.
Serve the mashed potatoes hot with the chicken, pieces of onion and cloves of garlic from the remaining head. Enjoy your meal!
Mashed potatoes with roasted garlic, hazelnut butter and thyme
Ingredients
- 4 chicken thighs
- 3 head of garlic
- 2 onions
- olive oil
- paprika
- a few sprigs of thyme
- salt, ground pepper
Mashed potatoes
- 1.2 kg mashed potatoes
- 2 roasted garlic heads (out of 3), cloves removed
- thyme
- 80 g semi-salted butter
- 165 ml full cream or full cream milk
- salt, ground pepper
Instructions
- First, prepare the chicken: place the thighs in an ovenproof dish. Brush with olive oil and sprinkle with paprika.
- Peel and quarter the onions. Cut off the top of the garlic heads and place in the dish.
- Pour olive oil over the onions and garlic, add salt and pepper to taste and sprinkle with thyme. Bake for 50 minutes to 1 hour in a preheated oven at 190°C on revolving heat. You can turn over halfway through cooking and sprinkle with a little water.
- For the mashed potatoes: wash the potatoes and cut them into pieces.
- Place them in a pan with cold water, enough to cover them. Add salt, cover and bring to a boil. Allow 20 minutes of cooking time from boiling. To check for doneness, stick a fork into a piece of potato.
- Drain them.
- Add milk or cream. You can also add a little olive oil!
- Place the butter in a small saucepan and cook it to a caramel color, not too dark.
- Pour the beurre noisette into the potatoes. Mash with a fork, leaving the potato skins on.
- When the chicken is cooked, add the cooked garlic cloves from two heads to the mashed potato, mashing them well with a fork to disperse them. Sprinkle thyme over the purée
- salt and pepper to taste.
- Serve the mashed potatoes hot with the chicken, pieces of onion and cloves of garlic from the remaining head. Enjoy your meal!
Nutrition
Here is a tasty recipe in partnership with lespommesdeterre.com that I also made on facebook live. I offer you the recipe in step by step photos and video! Crispy rösti with salmon fried in a deliciously crisp butter, served with a very simple, yet perfect, sauce of cream, dill and lemon zest.
Recette RÖSTIS ET SAUMON SAUCE CRÈME À L’ANETH AU CITRON pour 4 personnes :
- 1kg of steamed or fried potatoes
- 4 salmon steaks
- 300ml full cream
- the zest of an untreated lemon
- 1 small bunch of dill
- a few sprigs of chives
- salt, ground pepper
- oil
- Half-salt butter
The recipe in video from the facebook live of Monday, October 12, 2020 at 6:00 pm:
Instructions :
The day before: first wash the potatoes in water. Place them in a basket and steam them for 17 minutes. We don’t cook them all the way through, it’s just a pre-cooking for the rösti. When they are done, let them cool to room temperature before placing them in the fridge overnight (or at least 4 hours).
The next day, or when they are cold, peel them.
Grate them with a hand grater. Take the largest grater. There are also special graters for röstis available in the shops. If you look hard enough on the internet, you will easily find some!
Pour two to three tablespoons of oil into a skillet (adjust to the size of the skillet!) and then pour in a good layer of pre-cooked grated potatoes. There should be a layer of at least 1.5cm. Cover and cook for 10-15 minutes.
Let it cook on a low heat, so as not to burn the cake from underneath. Turn over with a dish or plate and re-glaze in the pan. Let the other side cook, this time without the lid!
While the other side is cooking, pour the cream into a large saucepan with a large knob of semi-salted butter. Heat over low heat. Finely chop a small bunch of dill without the thicker branches.
Pour into the pan.
Season with salt and pepper.
Add the lemon zest and let it cook until the sauce is well coated.
Remove the skin from the cobblestones and check for stoppage.
Pour 50g of semi-salted butter into a frying pan and heat over fairly high heat. Cook the pavés in the hot butter, basting them from time to time with the butter. Flip to cook the other side and adjust to your desired doneness.
It’s time to serve everything: the golden, crispy rösti, the salmon and the sauce. Add a little finely chopped chives.
This time, I propose not one, but two recipes of thin apple pies. One with almond cream and vanilla and the other with chestnut cream and nuts. Two very simple delights to make that require very little preparation time. I give you in addition, the video replay of my facebook live of Tuesday, October 6, 2020!
Recette pour deux tartes fines aux pommes de 20cm (18 après cuisson):
- 500g of puff pastry
- 2 golden apples
- 50g of melted semi-salted butter
- powdered sugar
For the vanilla almond pie:
- 20g almond powder
- 20g of melted semi-salted butter
- 15g of brown sugar
- 10g of egg
- the inside of half a vanilla bean
For the brown walnut tart :
- 2 tablespoons of chestnut cream
- 40g of chopped nuts
Here is the recipe in video, but also in step by step photos!
Instructions:
Peel the apples and remove the core with a corer.
Slice the apples fairly thinly, best with a mandolin.
This is the result we are looking for.
For the almond cream pie: mix all ingredients.
The cream must be homogeneous.
Roll out the first half of the puff pastry, roughly 250g, 2-3mm thick.
Cut a 20cm diameter circle with a knife. I’m using a circle here to get the right size, but don’t use it as a cookie cutter, but cut well with a knife! This will give you a nice puff pastry all around the baked dough. Do the same for the second dough.
Place on a baking sheet lined with parchment paper or a baking mat.
Prick the dough with a fork and chill for 20 minutes. Do the same for the second dough.
Pour all of the almond cream onto the first pastry. Spread it to within 5mm of the edge.
Arrange the apple slices on the pie.
For the chestnut one, spread the chestnut cream on a puff pastry, then arrange the apples.
Here are the two pies.
Brush the apple slices with melted semi-salted butter.
Sprinkle chopped walnuts on the pie with the chestnut cream, then in both cases, sprinkle with powdered sugar.
Here the one with almond cream, without the nuts.
Bake in a preheated oven at 200°C on fan mode for 35 minutes.
The dough should be cooked and golden brown.
Serve the pies while still warm, sprinkling a little more confectioners’ sugar on top.
Thin apple pies
A rich and comforting dish. That’s what I like about the cold and the fall. I had already proposed on the blog pork ribs with barbecue sauce, but not yet a version with beef. The cooking time is still a little longer to have a very very tender meat, but the result will be delicious and tasty!
PLAT DE CÔTE (DE BŒUF) SAUCE BARBECUE pour 4 personnes :
- 1,5kg of ribbed dish
For the sauce:
- 120g of orange juice
- 150g of brown vergeoise or brown sugar
- 90g of ketchup
- 25g of Cognac
- 20g Worcester spices or 30g worcestershire sauce
- 50g of clear soy sauce
Instructions :
Cut the rib plates following the bones.
Put in a large pot of boiling water and cook on low heat for 5 hours… It’s long, but it will be good!
For the sauce, mix all the ingredients together. I used worcester spices, but you can use worcestershire sauce instead.
When the meat is cooked, remove the fat if there is too much, then put in the sauce, in an airtight box for at least one night in the fridge.
The next day, pour the sauce and meat into an ovenproof dish.
Cover with aluminum foil and bake for 3 hours in a preheated oven at 130°C. This is the very beginning.
And after 3 hours.
Serve with a good salad or fries… The choice is yours!
Prime rib (beef) dish with barbecue sauce
As you may know, I have just finished writing my 6th book, which will be published by Flammarion on November 18th and which marks my real return to the field of pastry, even if there was some in “Végéterrien” and in “Je fais mon chocolat maison”. I’ve been away from the blog for a while, but only to come back to it. This time I’m offering you my recipe for puff pastry brioche, which is really not that complicated to make at home. But above all the result is really delicious and buttery. With a simple jam, it is the perfect snack or breakfast!
Recette pour une grosse BRIOCHE FEUILLETÉE :
Dough:
- 500g of T55 flour
- 1 packet of dehydrated baker’s yeast (5g) or 15g of fresh yeast
- 75g of sugar
- 5g of salt
- 115g of egg
- 265g of milk
- 75g of soft butter
Then:
- 175g of soft butter with 82% fat content
Gilding :
- 1 egg
- 2 tablespoons of milk
Instructions :
Pour all the ingredients for the dough except the butter into the bowl of your food processor fitted with the hook.
Mix for at least 10 minutes. The dough is very soft.
Add the 75g of butter then mix again until it is perfectly incorporated.
Put a film on the contact and let it grow one night in the refrigerator.
The next day the dough is perfect and has grown well.
This time take the 175g of 82% butter. Just look in the shelves, you will find it. It is often an AOP Charentes Poitou butter. Flour it.
Leave it at room temperature for 5-10 minutes (unless it’s hot) then tap it with the rolling pin to soften it, without heating it. Shape it into a 16cm square. You can also put it in a 16cm frame for ease.
Take the dough out of the fridge and flour it. Place it on the work surface and press it down to release the gas.
Roll out the dough into a 32cm x 16cm rectangle. Place the butter (still fresh) in the center.
Join the edges to cover the butter.
Roll out the dough into a long rectangle with parallel edges.
Trim the end for a clean edge. Keep the scraps.
Fold the dough over to meet the two ends.
Then fold in half again. You did a double turn.
Let cool for 15 minutes. That’s all. Turn the dough 90° and roll out into a new rectangle.
Trim the ends and fold this time in thirds.
You can also incise the fold.
Roll out the dough this time into a 30x40cm rectangle. Trim the edges. You can now gather all the scraps together to push into a small pan and then bake. You will have a brioche, not very beautiful and less rich, but nevertheless delicious!
Cut the dough into 3 pieces.
Lay the three strips of dough on top of each other.
Then roll them up together.
Place in a greased baking pan. You can pull the top edge of each strip to slide them under the dough.
Let it grow for 1 to 1.5 hours so that it swells well. Brush the gold onto the smooth edges of the dough.
Bake for 1 hour and 10 minutes in a preheated oven at 150°C in rotating heat mode. As soon as the brioche comes out of the oven, brush syrup over the entire surface to make it shine.
To be enjoyed hot, warm or at room temperature. Delicious plain or with a good jam!
Puff pastry brioche
Ingredients
Dough:
- 500 g T55 flour
- 1 packet of dry baker's yeast (5g) or 15g of fresh yeast
- 75 g sugar
- 5 g salt
- 115 g egg
- 265 g milk
- 75 g soft butter
Then:
- 175 g soft butter with 82% fat content
Instructions
- Pour all the ingredients for the dough except the butter into the bowl of your food processor fitted with the hook.
- Mix for at least 10 minutes. The dough is very soft.
- Add the 75g of butter then mix again until it is perfectly incorporated.
- Put a film on the contact and let it grow one night in the refrigerator.
- The next day the dough is perfect and has grown well.
- This time take the 175g of 82% butter. Just look in the shelves, you will find it. It is often an AOP Charentes Poitou butter. Flour it.
- Leave it at room temperature for 5-10 minutes (unless it’s hot) then tap it with the rolling pin to soften it, without heating it. Shape it into a 16cm square. You can also put it in a 16cm frame for ease.
- Take the dough out of the fridge and flour it. Place it on the work surface and press it down to release the gas.
- Roll out the dough into a 32cm x 16cm rectangle. Place the butter (still fresh) in the center.
- Join the edges to cover the butter.
- Roll out the dough into a long rectangle with parallel edges.
- Trim the end for a clean edge. Keep the scraps.
- Fold the dough over to meet the two ends.
- Then fold in half again. You did a double turn.
- Let cool for 15 minutes. That’s all. Turn the dough 90° and roll out into a new rectangle.
- Trim the ends and fold this time in thirds.
- You can also incise the fold.
- Roll out the dough this time into a 30x40cm rectangle. Trim the edges. You can now gather all the scraps together to push into a small pan and then bake. You will have a brioche, not very beautiful and less rich, but nevertheless delicious!
- Cut the dough into 3 pieces.
- Lay the three strips of dough on top of each other.
- Then roll them up together.
- Place in a greased baking pan. You can pull the top edge of each strip to slide them under the dough.
- Let it grow for 1 to 1.5 hours so that it swells well. Brush the gold onto the smooth edges of the dough.
- Bake for 1 hour and 10 minutes in a preheated oven at 150°C in rotating heat mode. As soon as the brioche comes out of the oven, brush syrup over the entire surface to make it shine.
- To be enjoyed hot, warm or at room temperature. Delicious plain or with a good jam!
Nutrition
I love sweet babkas, whether they are chocolate, cinnamon or Grand Marnier. But in a savory version, it is also a delight that will be perfect for a colorful aperitif! I warn you, it’s totally addictive! Here is a version with basil/pecan pesto. The smell in the kitchen while cooking is just amazing!
Babak au pesto pour un moule (mesuré sur le dessus) de 30 sur 13cm :
- 380g of flour
- 120g of egg
- 15g of sugar
- 5g of salt
- 4g of dehydrated baker’s yeast
- 1.5 tablespoons of dehydrated herbs
- 180g of milk
- 135g of semi-salted butter
Pesto:
- 20g of basil
- 50g of parmesan cheese
- 75g of olive oil
- 50g of pecan nuts
To be added:
- 80g of chopped pecans
Instructions :
Prepare the dough the day before. Put all the ingredients except the butter in the bowl of your food processor fitted with the hook.
Mix well until you have a very homogeneous paste that almost comes off the bottom. Add the semi-salted butter in pieces and mix again.
The dough should be very soft.
Place a piece of cling film directly on top and refrigerate overnight.
The next day the dough doubled in volume.
Prepare the pesto by putting all the ingredients in a small blender.
It must be very creamy. Taste it, it is already a delight!
Remove the dough from the refrigerator, flour it generously and place it on a floured work surface. Indeed, it must be cold to be handled.
Spread it on a 30x40cm surface.
Pour all of the pesto over the dough and spread it with a spoon.
Just leave a centimeter of margin all around.
Chop the 80g of pecans and sprinkle them over the pesto.
Roll up the dough lengthwise.
Place on a baking sheet and freeze for one hour.
After this time, the dough is harder and will cut easily. Straighten the dough into a straight line and cut it in half lengthwise.
Put the two sides side by side.
Then roll them together.
Place in the pan lined with parchment paper. Put the two ends under the dough so that it fits well.
Let it grow for an hour to an hour and a half.
Then bake for 1 to 1 hour and 10 minutes in a preheated oven in rotating heat mode at 150°C. The babka must be well browned.
To be enjoyed hot or cold. In both cases, it is a delight!