My 5th book was released on March 19th and is prefaced by Christophe Michalak. It is always with as much passion and joy that I want to make you discover it. I am published for this one by Solar, even if I also stay with Flammarion, for the 6th one which will be released next November! You may have seen my chocolate workshops and homemade chocolate plates if you follow me on instagram(my account HERE!)? 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! Of course I explain everything about tempering, suggesting several methods at each step, depending on your equipment. I have developed two almost magical formulas to make all the chocolates in the world. Just put in what you like and the recipe comes out. Finally, I give you a lot of recipes of tablets, and desserts (cookies, madeleines, millefeuille, canelés, hot chocolate etc.)…
There are three parts to the book:
- 1-Everything you need to know to make your own chocolate
- 2-Recipes for bars and filled chocolates, spreads
- 3-The recipes of desserts with chocolate
With this book you will be able to make homemade chocolate from the bean to the bar, but also to make bars without having to make your own chocolate, using branded chocolate, because you will know everything about tempering. I wanted it to be as complete as possible! All this in a beautiful book put in pictures by Claire Curt and prefaced by Christophe Michalak himself! I invite you to discover more below!
You can order it at your bookstore or on the following platforms: (click for a direct link!). It is priced at 15,95€ and will be delivered to you starting March 19, 2020!
I put you some pages of the book including the preface and visuals of the three parts of the book.
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 had presented an almost similar recipe with the same technique, namely the crispy beef with caramel and pepper (recipe HERE). 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!
Recette du POULET EXTRA-CROUSTILLANT AU SÉSAME pour 4 personnes:
- 4 chicken thighs
- 150g flour
- 165g of water
- 400g of tapioca starch (in organic or Asian grocery stores)
Sauce
- 2 cloves of garlic, peeled and crushed with a garlic press
- 8 level tablespoons of brown vergeoise
- 1 tablespoon of neutral oil
- 4 teaspoons of rice flour
- 4 tablespoons of clear soy sauce
- 4 tablespoons of white vinegar
- 16 tablespoons of water
- black pepper from the mill
Then:
- 3 tablespoons of toasted sesame oil
- toasted sesame seeds
Instructions :
Start by removing the skin from the upper thighs, loosen the bone and cartilage, and cut into pieces.
Mix flour and water.
Pour in the meat and mix well.
Take a piece and coat it well with the dough, then throw it in a large container with the tapioca starch. Shake well to coat and then do the same for all the meat. Leave the pieces in the starch container as you add the next ones, so they stay well coated.
Heat a frying pan or wok filled with oil to 180°C. Pour in some of the meat. You won’t be able to cook everything at the same time. Let the pieces color, but not completely. Set aside while frying the rest.
In the meantime, prepare the sauce: pour all the ingredients into a bowl and mix well.
Pour into a wok (or sauté pan) and heat over moderate heat.
The sauce should become very smooth. If it’s not thick enough, pour some rice flour into a bowl with a little water, and add some of this mixture to the sauce to thicken it to your liking.
When all the meat has been fried, put everything back into the oil for a second overall bath. This time you can let the pieces color nicely.
Drain and place in a container, then pour the sauce over it. You’ll get a nice wriggling sound!
Mix well to coat everything.
Add sesame oil and sesame seeds.
One last mix and you’re done!
You can serve with plain rice. If the pieces are well cooked and colored in the frying, the meat will remain crispy even the next day! This is truly the magic of tapioca starch!
Extra Crispy Sesame Chicken
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!
Recipe of Poke Bowl for 4 personnes :
- 400g of round rice (sushi rice or dessert rice is the same!)
- 500g of water
- 200g of edamame
- 2 lawyers
- 2 skinless, boneless salmon fillets
- 1 ripe mango
- sesame seeds
- toasted sesame oil
- salt
- coriander leaves
- soy sauce or mayonnaise
Instructions :
Steam the edamame for 12 minutes. You can take peas if you can’t find them! I buy them in Asian grocery stores. When they are cooked, rinse them with cold water to stop the cooking.
Rinse the 400g of round rice with cold water, then pour it drained into the rice cooker with the 500g of water. I always prefer to weigh my water according to my rice, i.e. 1.25 times the weight of rice in water.
When the rice is cooked, unplug the rice cooker and let it rest for 10 minutes. Pour into a container with either salt and toasted sesame oil to taste, or make a vinegar rice as I explain HERE.
Prepare the ingredients.
Peel and cut the mango into pieces.
Do the same with avocados.
Salmon.
The meal is really done while the rice is cooking! Then divide all the ingredients into 4 portions (not shown in the picture).
Place one portion of rice, one portion of edamame, salmon, avocado and mango in a large bowl. Sprinkle with sesame seeds and chopped coriander leaves. That’s all ! Enjoy either as in Hawaii with mayonnaise, or simply with soy sauce.
Poke bowl
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.lespommesdeterre.com/
Recette des POMMES DE TERRE DE PRIMEUR À LA CORÉENNE pour 3-4 personnes :
- 400g of small potatoes
- 4 tablespoons of neutral oil (grape seed or rapeseed for cooking)
- 3 cloves of garlic
- 250ml of water
- 5 teaspoons rice syrup (or honey)
- 4 teaspoons of clear soy sauce
- 1 teaspoon of gojuchang (or easier to find sriracha)
- 1/2 teaspoon of rice or white vinegar
- 2 teaspoons of toasted sesame oil
- toasted sesame seeds, fresh chives
Instructions :
Wash the potatoes in clean water. Take small potatoes and leave the skin on and do not cut them. If you cut them in half, the starch will make a sauce that is not at all syrupy. To get a nice shine, leave them whole!
Pour the oil into a saucepan and heat over high heat. Cover and cook for 15 minutes, stirring occasionally. The potatoes will color nicely.
Add finely chopped or crushed garlic cloves and cook for two minutes.
Then pour in the water, rice syrup, clear soy sauce, gojuchang and vinegar.
This time, cook uncovered over moderate heat. The broth will evaporate slowly. When there is still 2cm thick, be very careful. It will thicken up nicely as it goes along and become syrupy.
When the potatoes are well coated, pour in the sesame oil.
Mix and serve immediately with the toasted sesame seeds and some finely chopped chives.
Korean-style early potatoes: spicy, sweet and with sesame oil
Ingredients
- 400 g small potatoes
- 4 tablespoons neutral oil (grape seed or rapeseed for cooking)
- 3 cloves garlic
- 250 ml water
- 5 tablespoons rice syrup (or honey)
- 4 teaspoons clear soy sauce
- 1 tablespoon gojuchang (or easier to find sriracha)
- 1/2 teaspoon rice or white vinegar
- 2 tablespoons toasted sesame oil
- toasted sesame seeds , fresh chives
Instructions
- Wash the potatoes in clean water. Take small potatoes and leave the skin on and do not cut them. If you cut them in half, the starch will make a sauce that is not at all syrupy. To get a nice shine, leave them whole!
- Pour the oil into a saucepan and heat over high heat. Cover and cook for 15 minutes, stirring occasionally. The potatoes will color nicely.
- Add finely chopped or crushed garlic cloves and cook for two minutes.
- Then pour in the water, rice syrup, clear soy sauce, gojuchang and vinegar.
- This time, cook uncovered over moderate heat. The broth will evaporate slowly. When there is still 2cm thick, be very careful. It will thicken up nicely as it goes along and become syrupy.
- When the potatoes are well coated, pour in the sesame oil.
- Mix and serve immediately with the toasted sesame seeds and some finely chopped chives.
Nutrition
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!
Hello to all of you. Here is the continuation of my mini series dedicated to chocolate from the bean to the bar, taken from my book “Je fais mon chocolat maison”, published by Solar and prefaced by Christophe Michalak. Here is part 3 on conching, equipment and ingredients. You can find all the videos in the “homemade chocolate” tab in the website menu. Click below to access the video!
A salad full of color and the promise of beautiful summer days! It will be perfect for a buffet or for a picnic. The freshness of the early potatoes, their delicate flesh and its little taste of hazelnut is simply wonderful. With a bit of pomegranate, fresh mint and goat cheese, all spiced up with a sauce of lemon juice, olive oil and honey, you’ll be a delight to the table! https://www.lespommesdererre.com/
Recette SALADE DE POMMES DE TERRE DE PRIMEUR AU CHÈVRE, GRENADE, MENTHE ET CITRON pour 4 personnes :
- 600g of early potatoes
- 1/2 fresh pomegranate
- 100g of goat cheese
- a few mint leaves
- 50g of pumpkin seeds (you can roast them)
- 1 untreated lemon
- salt pepper
For the sauce:
- 1 tablespoon lemon juice
- 4 tablespoons of olive oil
- 1 teaspoon of honey
Instructions :
Steam the new potatoes for about 20 minutes. It all depends on their size, so you will have to check the state of their cooking by sticking a fork in them, it should go in without difficulty. Let them cool, then cut them in half and put them in a bowl.
Mix the sauce elements and pour it into the bowl.
Remove the seeds from the pomegranate half. Cut the goat cheese into small pieces. Pour everything into the bowl as you go.
Finely chop a few mint leaves, add them with the pumpkin seeds and the lemon zest. Add salt and pepper to taste.
Mix well one last time and serve warm or cool!
Early Potato Salad with Goat Cheese, Pomegranate, Mint and Lemon
Hello to all of you. Here is the continuation of my mini series dedicated to chocolate from the bean to the bar, taken from my book “Je fais mon chocolat maison”, published by Solar and prefaced by Christophe Michalak. Here is part 2 dedicated to the crushing to obtain a beautiful cocoa nib. You can find all the videos in the “homemade chocolate” tab in the website menu. Click below to access the video!
I had discovered these chips recently in the United States. I immediately fell in love with them because I could enjoy them without any complex, since they are dried and not fried. But with the price of the package and having to go there to get them, I had to find a way to make them at home. Kale, the kale that has recently come back into fashion, is very easy to buy today. I was very surprised to immediately get an even better result than the commercial one. I add sunflower seeds and red bell pepper for ultra crispy and tasty chips, perfect for a colorful appetizer. They are wonderfully crisp and usually fool everyone!
This recipe comes from my book Végéterrien published by Flammarion! You will find a lot of delights… You can find it in bookstores.
Recette de chips de chou kale pour 6 personnes :
- 400g of cleaned kale
- 220g of sunflower seeds
- 180g of red peppers
- 2 tablespoons of olive oil
- 50g of malted yeast flakes
- 1 clove of garlic
- 10g of salt
- 80ml of water
Instructions :
First, soak the 220g of sunflower seeds in a large volume of warm water for 2 hours. They will swell and almost double in weight.
Wash your kale and remove the midrib.
Tear the leaves roughly.
Wring it out like a salad.
After hours of soaking, drain the sunflower seeds. Here are the malted yeast flakes I buy for this recipe.
Place the stemmed, seeded and weighed red bell pepper in the bottom of the blender.
Pour in the olive oil, malted yeast flakes, garlic and salt.
Don’t forget the sunflower seeds. Put them in last to avoid filling the blender.
Start blending on high speed and pour in water gradually to facilitate grinding. You will obtain a smooth and rather thick liquid.
Place half of the kale leaves in a large container and pour in half of the sunflower seed puree. Stir by hand to thoroughly soak all the leaves. Do not hesitate to mix well without crushing the leaves.
Then place the cabbage on a drying rack for your oven or in an electric dehydrator. Do not pack it, but the leaves can touch each other without any problem. Do the same with the other half of the ingredients for a total of two plates. If your oven has a dehydration function (sometimes we don’t even know our oven does this) it will probably ask you to open the door during drying to allow the steam produced to escape. In my oven, I dry them for 7 hours. The chips are ultra-crispy. You can also dry them in a dehydrator for 12 hours. The last option is to put them in the oven at 60°C with the door open for at least 6 hours. You must also adapt to your oven. The problem with drying at higher temperatures is that you may cook the cabbage instead of drying it.
When the chips are ready, gently scrape the grid with a spatula to loosen them without breaking them.
Place them immediately in an airtight box. They can thus be kept for weeks.
If they start to soften, put them back in the oven to dry again.
