Perfect as an original starter or aperitif! I tasted the equivalent of this salted Morbier, parsley and hazelnut cake in a restaurant in Joigny where I was lucky enough to be invited. I wanted to do it again at home, always on instinct. The result is delicious, with an unexpectedly pretty green color when cut. Very easy to make, it’s best served hot or warm, so just warm it up before devouring!
Recipe for a 23-24 cm diameter mould:
- 130g olive or rapeseed oil for cooking
- 200g egg
- 40g parsley (or wild garlic)
- 4 garlic cloves, peeled (not necessary if wild garlic)
- 230g semi-skimmed milk
- 7g salt
- 15g of sugar
- 300g of flour T55
- 10g of baking powder
- 100g of hazelnut powder
- 70g grated Comté or Emmental cheese
- 230g morbier cheese, cut into pieces
Put the chosen oil, the 200g of egg (about 4 medium eggs), the washed and chopped parsley and the peeled garlic into a blender and blend until you have a kind of homogeneous cream.
Pour into a bowl and add the milk, salt and sugar.
Mix, then add the flour, baking powder and hazelnut powder.
Then add the cheeses: grated Emmental or Comté, and morbier cut into pieces (with the rind!).
Mix well, then pour into the baking tin lined with baking parchment. Drizzle a little oil over the inside edge to facilitate removal from the mold.
Bake for 50 minutes at 175°C over static heat (not convection heat).
Turn out and leave to cool on a wire rack.
Enjoy as an aperitif or starter with a salad. Morbier cake tastes best warm, so just heat it up!
Savoury cake with morbier cheese, parsley and hazelnuts
Ingredients
- 130 g olive oil
- 200 g egg
- 40 g parsley
- 4 garlic cloves
- 230 g semi-skimmed milk
- 7 g salt
- 15 g sugar
- 300 g flour T55
- 10 g baking powder
- 100 g hazelnut powder
- 70 g county
- 230 g morbier
Instructions
- Put the chosen oil, the 200g of egg (about 4 medium eggs), the washed and chopped parsley and the peeled garlic into a blender and blend until you have a kind of homogeneous cream.
- Pour into a bowl and add the milk, salt and sugar.
- Mix, then add the flour, baking powder and hazelnut powder.
- Then add the cheeses: grated Emmental or Comté, and morbier cut into pieces (with the rind!).
- Mix well, then pour into the baking tin lined with baking parchment. Drizzle a little oil over the inside edge to facilitate removal from the mold.
- Bake for 50 minutes at 175°C over static heat (not convection heat).
- Turn out and leave to cool on a wire rack.
- Enjoy as an aperitif or starter with a salad. Morbier cake tastes best warm or lukewarm, so all you have to do is heat it up!
Nutrition
This recipe, found in chestnut-growing regions of Italy and Corsica, is a very simple cake to make. Originally a poor dish, it contains no eggs, butter, wheat flour, sugar or honey. Just chestnut flour, water and a few pine nuts, raisins and a dash of olive oil. Its very special texture will probably not suit everyone. It is quite dense, but its very pronounced chestnut taste is a delight. Thanks to its ingredients, this cake is naturally gluten-free and vegan (as it contains no eggs or lactose).
Recipe for a 23-24 cm mould:
- 350g chestnut flour
- 400 to 500ml (or grams is the same) of water
- 80g of pine nuts
- 60g of raisins
- a sprig of rosemary
- one tablespoon olive oil
Start by placing the raisins in a bowl of hot water one hour before you want to make the recipe. Pour the chestnut flour into a bowl, then add the water a little at a time, stirring constantly.
The amount of water will depend on your flour.
The dough should flow in a thick ribbon.
Add 65g of pine nuts and reserve the rest for the top of the cake. Pour in a good portion of the drained raisins too, saving a few for the top.
Cut a piece of parchment paper to the size of the mold, then pour in the olive oil. Spread it evenly over the bottom and inner edge with kitchen paper.
Pour in all the dough.
Sprinkle with remaining pine nuts and drained raisins. Garnish with a few rosemary leaves.
Bake for 30 minutes at 175°C over static heat (also called traditional heat, but not revolving heat).
Leave to cool completely before cutting into small slices;
Castagnaccio
Ingredients
Instructions
- Start by placing the raisins in a bowl of hot water one hour before you want to make the recipe. Pour the chestnut flour into a bowl, then add the water a little at a time, stirring constantly. The amount of water will depend on your flour.
- The dough should flow in a thick ribbon.
- Add 65g of pine nuts and reserve the rest for the top of the cake. Pour in a good portion of the drained raisins too, saving a few for the top.
- Cut a piece of parchment paper to the size of the mold, then pour in the olive oil. Spread it evenly with paper towels over the bottom and inner edge. Pour in all the dough.
- Sprinkle with remaining pine nuts and drained raisins. Garnish with a few rosemary leaves.
- Bake for 30 minutes at 175°C over static heat (also called traditional heat, but not revolving heat).
- Leave to cool completely before cutting into small slices.
Nutrition
For a change from classic gnocchi, here’s my recipe for spinach gnocchi. The latter will mostly add a nice color, even if the taste is subtly noticeable. For this recipe, use floury potatoes. You can choose to make them on a gnocchi board, or with a fork, or cut them into pieces. There’s always a solution!
Recipe for 800g of gnocchi
- 500g floury, baked potato flesh
- 50g dehydrated potato flakes (for 100% mashed potatoes)
- 80g spinach leaves
- oil as needed to crush spinach leaves
- 150g flour
- salt
First, bake the potatoes with their skins on in the oven at 190°C for 50 minutes. You need potatoes with floury flesh. This is the best way to ensure dry potato flesh at the end of cooking. Don’t cook them in water!
To obtain 500g of peeled flesh, you’ll need at least 750g of raw potatoes with skin.
Wash and spin-dry the spinach leaves thoroughly. Put them in a small blender with 1/4 teaspoon salt and one or two tablespoons olive oil. The salt and oil will help to grind everything together.
The result should be a homogeneous purée.
Peel the warm potatoes, weigh out 500g and cut into pieces.
Mash with a potato masher (I can’t remember where mine is!) or with a fork, which requires a little more work.
Pour in the spinach purée and mix well.
Then pour in the potato flakes and 100g flour. The potato flakes (this is the bagged mashed potato, but with nothing but dehydrated potato) will dry out the dough. Mix again.
Work the dough on a floured surface, then add the remaining flour (or more) until the dough barely sticks to your fingers.
There are two options for making the gnocchi. First of all, the little wooden board. Weigh out 10g balls, then roll them with your thumb on the small floured board.
Of course, you can also use a fork instead of the small gnocchi board. Alternatively, you can roll the dough into a sausage and cut into pieces!
It’s best to let the gnocchi air-dry a little before cooking. To cook, place in boiling salted water, and when they rise to the surface, they’re ready!
Gnocchi with spinach
Ingredients
- 500 g potato flesh
- 50 g dehydrated potato flakes
- 80 g spinach leaves
- 1 c. soup olive oil
- 150 g flour
- salt pepper
Instructions
- First, bake the potatoes with their skins on in the oven at 190°C for 50 minutes. You need potatoes with floury flesh. This is the best way to ensure dry potato flesh at the end of cooking. Don’t cook them in water!To obtain 500g of peeled flesh, you’ll need at least 750g of raw potatoes with skin.
- Wash and spin-dry the spinach leaves thoroughly. Put them in a small blender with 1/4 teaspoon salt and one or two tablespoons olive oil. The salt and oil will help to grind everything together.
- The result should be a homogeneous purée.
- Peel the warm potatoes, weigh out 500g and cut into chunks.
- Mash with a potato masher (I can’t remember where mine is!) or with a fork, which requires a little more work.
- Pour in the spinach purée and mix well.
- Then pour in the potato flakes and 100g flour. Potato flakes (basically mashed potatoes in a packet, but with nothing but dehydrated potato) will dry out the dough. Mix again.
- Work the dough on a floured surface, then add the remaining flour (or more) until the dough barely sticks to your fingers.
- There are two options for making the gnocchi. First of all, the little wooden board. Weigh out 10g balls, then roll them with your thumb on the small floured board.
- Of course, you can also use a fork instead of the small gnocchi board. Alternatively, you can roll the dough into a sausage and cut into pieces!
- It’s best to let the gnocchi air-dry a little before cooking. To cook, place in boiling salted water, and when they rise to the surface, they’re ready!
Nutrition
Crackle, crunch and crunch with these chocolate hazelnuts! I’ve bought myself a new cooking toy and I’d like to make it clear that I’m in no way sponsored to talk about it. I bought it for myself and I’m sharing my experience with you. It’s not really a recipe per se, but rather an idea of what can be done with this new utensil that has just appeared on the market. This is a drum that fits onto kitchenaid food processors. With a small wedge to set the right angle, you end up with a praline-making machine! And it’s really fun to make and a delight to nibble on. I used a kilo of homemade white chocolate and coated it with caramelized hazelnuts. The whole thing is a little crazy! I’ll tell you all about it in the article!
For the record, I’m not sponsored by the brand. I stumbled across it on instagram and couldn’t wait to buy it for myself. I make my own chocolate from bean to bar (although the white chocolate I had left doesn’t contain any beans), and I’ve been dreaming about this machine. When the Aieve brand came out with a model that fits on the Kitchenaid food processor, I couldn’t resist! For those looking for the drum, it’s here:https://www.iaieve.com/products/aieve-snack-coater-kitchenaid-coating-pan-attachment
Here I’m making “pralines” coated with a crunchy layer of caramelized sugar, but almonds or hazelnuts can be made without this layer. In this case, you’ll need to roast them for 15-18 minutes in the oven at 170°C, then coat them directly with the tempered chocolate in the drum!
For 1.5 kg of chocolate-crisp hazelnuts (or almonds) :
- 400g of sugar
- 1 good pinch of salt
- 400g raw, skinless hazelnuts or almonds
- 1kg chocolate of your choice
- 6 tablespoons unsweetened cocoa powder
Pour the sugar and salt with 70g of water into a large frying pan.
Heat over high heat to boiling.
Pour in the hazelnuts (unroasted). I’ve used unskinned raw hazelnuts here, but you can also use almonds.
Stirring constantly and lowering the heat slightly, cook the hazelnuts, which will gradually roast naturally.
At some point, the syrup will crystallize, and this is perfectly normal.
Separate the hazelnuts and continue to make the outer layer turn to caramel.
You don’t want all the sugar to melt into caramel, otherwise it will make a caramel sheet and the hazelnuts won’t be able to separate. It’s time to stop. There should just be a thin layer of caramel on top of the hazelnuts. Pour onto a baking tray lined with baking parchment and leave to cool.
Meanwhile, temper the chocolate. First, melt the chocolate evenly at 42°C. The simplest method for tempering is Mycryo cocoa butter, which I add when the chocolate is at 34.7°C.
I’ve written a book on chocolate from bean to bar, published by Solar, in which I explain all the more traditional tempering methods. But mycryo cocoa butter is a cocoa butter powder already in the right form, and it will temper the rest of the chocolate through seeding. I have some white chocolate here that I made with my concheuses. but it’s perfectly possible to use good-quality store-bought chocolate, and choose the color (dark, milk, white).
This is my new toy. This is a drum that fits onto the kitchenaid food processor. It will rotate at an angle, allowing the dried fruit to be coated with chocolate. Pour in the caramelized hazelnuts.
Put the food processor on first speed, then pour in the tempered chocolate, until it reaches 29°C. I started with 3-4 ladles.
The machine will coat and start-up is a bit tedious. Stay in front and occasionally scrape the inside of the drum.
At times, I took the hazelnuts out of the drum to leave them alone so that the chocolate could crystallize a little more.
Then add the chocolate gradually, retempering if necessary.
At the end, when all the chocolate had been poured in and crystallized, I added some cocoa powder (4-5 tablespoons).
When finished, pour into a dish and leave to crystallize perfectly at room temperature.
Then store them in an airtight tin. Hazelnuts will keep for several weeks.
Crunchy chocolate hazelnuts (white, milk or dark)
Ingredients
- 400 g sugar
- 1 a good pinch of salt
- 400 g skinless hazelnuts or almonds
- 1 kg chocolate
- 6 c. soup unsweetened cocoa powder
Instructions
- Pour the sugar and salt with 70g of water into a large frying pan. Heat over high heat to boiling.
- Pour in the hazelnuts (unroasted). I’ve used unskinned raw hazelnuts here, but you can also use almonds.
- Stirring constantly and lowering the heat slightly, cook the hazelnuts, which will gradually roast naturally.
- At some point, the syrup will crystallize, and this is perfectly normal.
- Separate the hazelnuts and continue to make the outer layer turn to caramel.
- You don’t want all the sugar to melt into caramel, otherwise it will make a caramel sheet and the hazelnuts won’t be able to separate. It’s time to stop. There should just be a thin layer of caramel on top of the hazelnuts. Pour onto a baking tray lined with baking parchment and leave to cool.
- Meanwhile, temper the chocolate. First, melt the chocolate evenly at 42°C. The simplest method for tempering is Mycryo cocoa butter, which I add when the chocolate is at 34.7°C.I’ve written a book on chocolate from bean to bar, published by Solar, in which I explain all the more traditional tempering methods. But mycryo cocoa butter is a cocoa butter powder already in the right form, and it will temper the rest of the chocolate through seeding. I have some white chocolate here that I made with my concheuses. but it’s perfectly possible to use good-quality store-bought chocolate, and choose the color (dark, milk, white).
- This is my new toy. This is a drum that fits onto the kitchenaid food processor. It will rotate at an angle, allowing the dried fruit to be coated with chocolate. Pour in the caramelized hazelnuts.
- Put the food processor on first speed, then pour in the tempered chocolate, until it reaches 29°C. I started with 3-4 ladles.
- The machine will coat and start-up is a bit tedious. Stay in front and occasionally scrape the inside of the drum.
- At times, I took the hazelnuts out of the drum to leave them alone so that the chocolate could crystallize a little more.
- Then add the chocolate gradually, retempering if necessary.
- At the end, when all the chocolate had been poured in and crystallized, I added some cocoa powder (4-5 tablespoons).
- When finished, pour into a dish and leave to crystallize perfectly at room temperature.
- Then store them in an airtight tin. Hazelnuts will keep for several weeks.
I’ve already suggested some hummus recipes on my site, including the traditional one where you peel the chickpeas. I very often make hummus at home, as it literally takes 5 minutes to make, because today I put everything together in the blender. This version with sun-dried tomatoes marinated in olive oil and fresh basil is particularly tasty. And there’s nothing like fresh, crisp, sliced kohlrabi to accompany it.
Recipe for 4 people:
- 265g chickpeas, drained
- 50g tehena
- 80 to 100g water
- 20g of olive oil
- 1 clove garlic, peeled
- 70g sun-dried tomatoes marinated in olive oil
- salt pepper
- 5-6 sprigs fresh basil
To serve:
- olive oil
- 30g toasted pine nuts
Rinse and drain the chickpeas. Pour them whole into a small blender with all the ingredients.
For basil, just add the leaves.
Put salt and pepper at your taste.
Blend to a fine consistency. I like it when it’s not too smooth!
As a side note, I’ve been completely hooked since I was introduced to kohlrabi.
Simply peel and cut into pieces.
To finish, but totally optional, I add pan-roasted pine nuts.
Sprinkle hummus with sun-dried tomatoes and drizzle with olive oil. Serve with fresh, crunchy bread and/or kohlrabi.
Sundried tomato and basil hummus
Ingredients
To conclude:
Instructions
- Rinse and drain the chickpeas. Pour them whole into a small blender with all the ingredients. For basil, just add the leaves.
- Put salt and pepper at your taste.
- Blend to a fine consistency. I like it when it’s not too smooth!
- As a side note, I’ve been completely hooked since I was introduced to kohlrabi.
- Simply peel and cut into pieces.
- As a final, but totally optional, touch, I add pan-roasted pine nuts.
- Sprinkle hummus with sun-dried tomatoes and drizzle with olive oil. Serve with fresh, crunchy bread and/or kohlrabi.
Nutrition
I’m a big fan of almonds and pistachios (well I admit, I love all dried fruits!) and the idea of putting them together has always appealed to me. Here’s my recipe for this cake, which consists of a small base of sweet shortcrust pastry, an almond and rum (or orange blossom water) cake batter and a pistachio interior. It’s a feast for the eyes and an absolute delight at tea or coffee time!
For a 22cm diameter cake:
For the sweet dough (there will only be about half, either make half or make beautiful shortbread with it! ):
- 210g of flour
- 125g of soft butter
- 35g of powdered sugar
- 25g almond powder
- 1 egg 50g (weight without shell)
For the pistachio interior:
- 150g pistachio powder
- 60g of sugar
- 25g amber rum (or orange blossom water if no alcohol)
- 50g of egg white
For the cake batter :
- 140g butter
- 120g of sugar
- 180g almond powder
- 130g eggs (weighed without shells, simply beat 3 eggs into an omelette and weigh)
- 1 teaspoon of liquid vanilla
- 20g amber rum (or orange blossom water for the alcohol-free version)
- 120g T55 flour
- 3g of baking powder
For decoration
- 30 g slivered almonds
- 30 g crushed pistachios
- QS neutral topping or apricot jam
- QS powdered sugar
For the sweet pastry, prepare the recipe as explained on this page HERE!
Prepare the pistachio interior. Simply mix all the ingredients in a container.
The same goes for cake batter! Just melt the butter, then add the rest of the ingredients. To measure the egg weight, break 3 eggs into a bowl and beat into an omelette, then weigh out the 130g.
Roll out a piece of sweet dough on a floured work surface, about 2mm thick, then place in a 20cm baking tin (lined with greaseproof paper cut to size). Cut the dough into a disk.
Place the disc of dough on the parchment paper in the bottom of the tin.
Pour in about half the cake batter and spread it out evenly.
For the pistachio inside, it’s easier to use a piping bag, even if the result is ugly, because everything will be covered!
Then spread a little more with a spoon, to get closer to the edge.
Pour in the other half of the dough, smoothing it out evenly. Sprinkle with slivered almonds.
Bake for 1 hour in an oven preheated to 165°C on static heat (also known as traditional baking), which is not a convection oven. If you turn the heat on, the cake will puff up with a bump in the middle, whereas with static heat, the cake puffs up evenly over the entire surface.
Once out of the oven, leave the cake to cool for a good hour. Unmould the cake and place on a wire rack. I brush on a neutral topping, but you can also use warmed apricot jam.
Sprinkle with crushed pistachios.
To finish it off, I use a smaller mould or a plate and sprinkle with powdered sugar!
Then carefully remove the mould.
It will keep for up to two weeks in an airtight tin! But will it survive that long? I have serious doubts!
Travel cake almond pistachio
Ingredients
For the sweet pastry (you’ll only need about half)
- 210 g flour T55
- 125 g soft butter
- 35 g powdered sugar
- 25 g almond powder
- 50 g beaten egg
For the pistachio interior:
- 150 g pistachio powder
- 60 g sugar
- 25 g amber rum or orange blossom water
- 50 g egg white
For the cake batter :
- 140 g melted soft butter
- 120 g sugar
- 180 g almond powder
- 130 g egg
- 1 c. coffee liquid vanilla extract
- 20 g amber rum or orange blossom water
- 120 g flour T55
- 3 g baking powder
For decoration :
Instructions
- For the sweet dough, prepare the recipe as explained on this page HERE!
- Prepare the pistachio interior. Simply mix all the ingredients in a container.
- The same goes for cake batter! Just melt the butter, then add the rest of the ingredients. To measure the egg weight, break 3 eggs into a bowl and beat into an omelette, then weigh out the 130g.
- Roll out a piece of sweet dough on a floured work surface, about 2mm thick, then place in a 20cm baking tin (lined with greaseproof paper cut to size). Cut the dough into a disk.
- Place the disc of dough on the parchment paper in the bottom of the tin.
- Pour in about half the cake batter and spread it out evenly.
- For the pistachio inside, it’s easier to use a piping bag, even if the result is ugly, because everything will be covered!
- Then spread a little more with a spoon, to get closer to the edge.
- Pour in the other half of the dough, smoothing it out evenly. Sprinkle with slivered almonds.
- Bake for 1 hour in an oven preheated to 165°C on static heat (also known as traditional baking), which is not rotary heat. If you turn the heat on, the cake will puff up with a bump in the middle, whereas with static heat, the cake puffs up evenly over the entire surface.
- Once out of the oven, leave the cake to cool for a good hour. Unmould the cake and place on a wire rack. I brush on a neutral topping, but you can also use warmed apricot jam.
For once I’m making a crispy chicken recipe, without frying, but in the oven, so I have to share it with you. I take the thighs, which are much softer than the whites, and add a sauce based on honey, gochujang (a Korean chili paste), vinegar and hoisin. A little (almost) guilt-free pleasure. Serve with plain rice or vegetables!
Recipe for 4 people:
- 4 to 6 chicken thighs
- salt, pepper, paprika, chilli, garlic powder
- 1 or 2 eggs
- 300g corn flakes
For the sauce:
- 40g hoisin sauce
- 10g of gochujang
- 40g of honey
- 60g water
- 30g of white vinegar
- 1/2 teaspoon garlic powder (not semolina)
- 1 teaspoon rice flour
- sesame seeds for serving (optional)
Start by preparing the thighs. Remove excess skin and fat.
Remove the central bone and cartilage. Then cut the chicken into pieces.
Place in a bowl, then add one or two spoonfuls of paprika powder, half a teaspoon of garlic powder (not semolina), and salt, pepper and spice to taste.
Mix well. Crush the cornflakes in the bag with a rolling pin.
Beat an egg in a bowl, then dip the chicken pieces in it one by one.
Strain into the cornflakes in a container, then bread as best you can by pressing the chicken a little into the cornflakes.
For the oil, I put it in a small spray bottle. But you can also brush on the oil to avoid using too much.
Spray the chicken with oil, or brush a little on top, and place on an ovenproof tray lined with parchment paper.
Bake for 20 minutes at 180°C, turning the pieces halfway through.
For the sauce, mix all the ingredients in a bowl or directly in the pan.
Then cook for 2 minutes from boiling. The rice flour makes the sauce nicely coated.
Dip the chicken pieces in the sauce, or coat them with a kitchen brush.
Serve immediately, sprinkled with sesame seeds as desired.
Crispy chicken with baked corn flakes, sweet and spicy sauce
Ingredients
- 4 à 6 chicken thighs
- salt, pepper, paprika, garlic powder
- 1 or 2 eggs
- 300 g cornflakes
For the sauce:
- 40 g hoisin sauce
- 10 g gochujang
- 50 g honey
- 60 g water
- 30 g white vinegar
- 1/2 c. coffee garlic powder
- 1 c. coffee rice flour small
Instructions
- Start by preparing the thighs. Remove excess skin and fat.
- Remove the central bone and cartilage. Then cut the chicken into pieces.
- Place in a bowl, then add one or two spoonfuls of paprika powder, half a teaspoon of garlic powder (not semolina), and salt, pepper and spice to taste.
- Mix well. Crush the cornflakes in the bag with a rolling pin.
- Beat an egg in a bowl, then dip the chicken pieces in it one by one.
- Strain into the cornflakes in a container, then bread as best you can by pressing the chicken a little into the cornflakes.
- For the oil, I put it in a small spray bottle. But you can also brush on the oil to avoid using too much.
- Spray the chicken with oil, or brush a little on top, and place on an ovenproof tray lined with baking parchment.
- Bake for 20 minutes at 180°C, turning the pieces halfway through.
- For the sauce, mix all the ingredients in a bowl or directly in the pan.
- Then cook for 2 minutes from boiling. The rice flour makes the sauce nicely coated.
- Dip the chicken pieces in the sauce, or coat them with a kitchen brush.
- Enjoy immediately, sprinkled with sesame seeds as desired!
I’ve been meaning to add this recipe for ages! But first I wanted to gather all the elements and tips so that everything would be just the way I wanted it. Here, you can either make Swedish Kanelbullar by adding a little cardamom, or cinnamon rolls without the cardamom, but adding a decadent cream cheese glaze. I’ve already suggested kanelsnurrer. In the end, cinnamon rolls are even easier to make. I’d like to add the thangzong method, which adds an extraordinary softness to the dough. A delight that perfumes the whole house as it cooks!
Recipe for a 37 x 22cm rectangular dish or a 30cm circular mould:
Thangzong:
- 35g of T55 flour
- 180g of semi-skimmed milk
For the brioche :
- all the thangzong tiédi
- 465g of flour T55
- 1 to 2 teaspoons cardamom powder (only for the kannelbullar version)
- 75g semi-skimmed milk
- 20g of sugar
- 1 teaspoon of liquid vanilla
- 1 sachet of 5g instant dried yeast or 10g fresh yeast
- 115g egg (two large eggs)
- 110g of semi-salted butter
For the bottom of the dish (optional) :
- 60g of melted semi-salted butter
- 90g brown or blond vergeoise
- 20g honey
- 8g cinnamon powder
For the inside of the brioches :
- 130g of melted semi-salted butter
- 210g brown or blond vergeoise (to taste)
- 10g cinnamon powder
- 100g almond powder (optional but so good!)
Pour cream over buns before baking:
- 85g full cream
For the cream (optional) :
- 100g of semi-salted butter
- 200g cream cheese (Philadelphia type)
- 35g of powdered sugar
- 1/2 teaspoon of liquid vanilla
Start by preparing the thangzong. This will only take an extra 5 minutes, but will give your brioche a very soft texture. Pour the flour and milk into a small saucepan and whisk well to remove any lumps.
Cook over low heat while whisking.
The whole thing should thicken, without boiling. Turn off the heat and set aside to cool for 10 minutes.
Place all the brioche ingredients except the butter in the bowl of your food processor. If using fresh yeast or classic dehydrated baker’s yeast, dilute it with the 75g of milk before pouring into the bowl. If you have instant dried yeast, the problem doesn’t arise and you can put everything together without diluting first. Don’t forget to add all the warmed thangzong.
Knead with the hook for a good ten minutes.
Add the semi-salted butter (at room temperature it’s perfect!) and knead again until perfectly incorporated, no more.
The dough is finished.
Cover with cling film and refrigerate overnight.
The next day, the brioche has puffed up nicely and is quite cold. That’s what we want!
For the base of the dish, mix together the sugar, melted butter, cinnamon and honey.
Pour into the dish and spread evenly in a very thin layer.
This step is not compulsory, but the underside of the buns will be deliciously soft and decadent.
Remove the dough from the cling film and place on a floured work surface.
Roll out into a rectangle measuring approximately 45 x 55cm. Try to keep as rectangular a shape as possible, pulling on the 4 corners if necessary.
Mix the ingredients inside the buns, except for the almond powder, which you’ll add later.
Spread the filling evenly over the dough.
Almond powder is not essential, but I love it! In this case, sprinkle the 100g at this point.
Here you have two possibilities for rolling up the dough. Either in length, which will give a longer flange with a smaller diameter, or in width, which will give a shorter flange with a wider diameter. This will depend on your choice. I prefer the larger diameter. So I rolled up the width. I then divided the boudin into 8 equal parts? First, mark the dough with a knife.
To cut it, simply use a kitchen wire. Pass the wire under the flange and place it at the mark. Pass the thread around the coil, then gently tighten the thread. This will cut the dough perfectly. If you were to cut the dough with a knife, it would crush the sausage, whereas the thread retains its circular shape!
To prevent the cake from opening as it puffs up and bakes, place the end under the pastry.
Do the same for all the slices you place in the dish, on top of the airy layer of butter and sugar!
Using a small spray of water, spray the surface of the buns, then place cling film over the dish.
In this way, the buns will swell in a moist environment.
Leave to grow for about 2 h at room temperature. The difference in growth is clearly visible here, with the buns touching.
Pour in around 80-90g of whole cream (not per brioche, but for the whole dish!), basting each brioche evenly.
Bake for 40-45 minutes in an oven preheated to 155°C in fan-assisted mode.
If you like, you can stop at this point. To make more American cinnamon rolls, the cream cheese glaze is missing. Place the semi-salted butter and cream cheese in a microwave-safe dish.
Melt for about 1 minute, then pour in the powdered sugar and liquid vanilla.
Whisk well, then pour over the cinnamon rolls.
To be enjoyed warm! The buns can be easily reheated in the microwave for 15 seconds.
Kannelbullar / Cinnamon Roll
Ingredients
Recipe for a 37 x 22cm rectangular dish or a 30cm circular mould:
Thangzong:
- 35 g T55 flour
- 180 g semi-skimmed milk
For the brioche :
- the whole thangzong
- 465 g T55 flour
- 1 or 2 c. coffee cardamom powder for the kanelbullar version
- 75 g semi-skimmed milk
- 20 g sugar
- 1 c. coffee liquid vanilla
- 5 g dehydrated baker’s yeast
- 115 g egg
- 110 g Half-salt butter
For the bottom of the dish :
- 60 g melted semi-salted butter
- 90 g brown or blond vergeoise
- 20 g honey
- 8 g powdered cinnamon
For the inside of the buns :
- 130 g melted semi-salted butter
- 210 g brown or blond vergeoise
- 10 g powdered cinnamon
- 100 g almond powder optional
For the glaze :
- 100 g Half-salt butter
- 200 g Philadelphia type cream cheese
- 35 g powdered sugar
- 1/2 c. coffee liquid vanilla
Instructions
- Start by preparing the thangzong. This will only take an extra 5 minutes, but will give your brioche a very soft texture. Pour the flour and milk into a small saucepan and whisk well to remove any lumps.
- Cook over low heat while whisking.
- The whole thing should thicken, without boiling. Turn off the heat and set aside to cool for 10 minutes.
- Place all the brioche ingredients except the butter in the bowl of your food processor. If using fresh yeast or classic dehydrated baker’s yeast, dilute it with the 75g of milk before pouring into the bowl. If you have instant dried yeast, the problem doesn’t arise and you can put everything together without diluting first. Don’t forget to add all the warmed thangzong.
- Knead with the hook for a good ten minutes.
- Add the semi-salted butter (at room temperature it’s perfect!) and knead again until perfectly incorporated, no more.
- The dough is finished.
- Cover with cling film and refrigerate overnight.
- The next day, the brioche has puffed up nicely and is quite cold. That’s what we want!
- For the base of the dish, mix together the sugar, melted butter, cinnamon and honey.
- Pour into the dish and spread evenly.
- Remove the dough from the cling film and place on a floured work surface.
- Roll out into a rectangle measuring approximately 45 x 55cm. Try to keep as rectangular a shape as possible, pulling on the 4 corners if necessary.
- Mix the ingredients inside the buns, except for the almond powder, which you’ll add later.
- Spread the filling evenly over the dough.
- Almond powder is not essential, but I love it! In this case, sprinkle the 100g at this point.
- Here you have two possibilities for rolling up the dough. Either in length, which will give a longer flange with a smaller diameter, or in width, which will give a shorter flange with a wider diameter. This will depend on your choice. I prefer the larger diameter. So I rolled up the width. I then divided the boudin into 8 equal parts? First, mark the dough with a knife.
- To cut it, simply use a kitchen wire. Pass the wire under the flange and place it at the mark. Pass the thread around the coil, then gently tighten the thread. This will cut the dough perfectly. If you were to cut the dough with a knife, it would crush the sausage, whereas the thread retains its circular shape!
- To prevent the cake from opening as it puffs up and bakes, place the end under the pastry.
- Do the same for all the slices you place in the dish, on top of the airy layer of butter and sugar!
- Using a small spray of water, spray the surface of the buns, then place cling film over the dish.
- In this way, the buns will swell in a moist environment.
- Leave to grow for about 2 h at room temperature. The difference in growth is clearly visible here, with the buns touching.
- Pour in around 80-90g of whole cream (not per brioche, but for the whole dish!), basting each brioche evenly.
- Bake for 40-45 minutes in an oven preheated to 155°C in fan-assisted mode.
- If you like, you can stop at this point. To make more American cinnamon rolls, the cream cheese glaze is missing. Place the semi-salted butter and cream cheese in a microwave-safe dish.
- Melt for about 1 minute, then pour in the powdered sugar and liquid vanilla.
- Whisk well, then pour over the cinnamon rolls.
- To be enjoyed warm! The buns can be easily reheated in the microwave for 15 seconds.
I propose you here cooking classes in my workshop in Porte des Lilas! Do not hesitate to contact me for any request for private lessons, lessons for company committees or renting the place to do your own lessons.
Sunday June 12 at 2pm : Thai cooking 1 ! An afternoon in the kitchen to discover the key ingredients of Thai cuisine. We will make the green curry paste together from fresh ingredients. Then you will each make a green curry with Thai chicken and eggplant, an irresistible cashew chicken and see the making of Tom Kah Gai, the famous coconut milk soup. Registration HERE !
Saturday June 25 at 2pm : Thai cooking 2 Here is the second Thai cooking class with a very tempting menu ! This time, we will see the noodle dishes of this fabulous country. Each student will make two dishes (pad thai and pad see ew) and will leave with three recipes in masterclass: si-io dam wan sauce, but also kao tang nah tang (fried rice cakes with satay sauce) and the famous dessert: mango sticky rice! Registration HERE !
Sunday June 26 at 2pm: Brazilian cuisine! During this 3h30 course, we will make and taste Brazilian cheese bread. Then we will make the typical dish of Bahia, the moqueca with shrimps and coconut milk. We will also see how to make delicious empadas, small pies rich in butter and creamy chicken. A real delight! We will finish with a quick demonstration of tapiocas, those little magic pancakes made with manioc starch. Registration HERE !
Saturday 1st and Sunday 2nd October: Chocolate Madness Workshop! This two-day course is unique in France. We will indeed see the manufacture of the bean to the tablet. The dark, milk and white chocolate will be made live and together. We will make homemade Nutella, pralines, but we will also learn more about cocoa butter and its tempering. We will start this course on Saturday morning around a hot chocolate and learn all the secrets of chocolate: roasting, crushing, winnowing and conching … My book “I make my own chocolate” published by Solar and prefaced by Christophe Michalak, will also be offered during this workshop! Registration HERE !
See registration details below.
Payment is made in advance by credit card online on my website atelier-lacuisinedebernard.com. Do not hesitate to ask me for private lessons from 1 to 5 students.
To register, click on the following link: https: //www.atelier-lacuisinedebernard.com/les-cours/
The workshop is located in Les Lilas, 4 minutes walk from the metro “Mairie des Lilas” on line 11 (15 minutes door to door from République).
For this new adventure, partners followed me and allowed me to make this dream come true. KitchenAid was the first to provide me with all the necessary equipment. We will work with gas, hood, steam oven, Twelix oven, microwave oven, food processors, utensils, pots and pans of the brand.
The place is even from September, a permanent KitchenAid showroom in France!
If you are a blogger and dream of teaching your readers, I rent the workshop at a special blog rate. All materials are available (an empty fridge/freezer is dedicated to workshops) and you can accommodate your students (up to 10 or 12 depending on what you do as a class) in a 100m2 space. Contact me at contact@lacuisinedebernard.com for pricing and to arrange a visit.
To learn more, go to my workshop website: www.atelier-lacuisinedebernard.com
After the holidays and the galettes, it may be time to lighten up the dishes a little, but without sacrificing the taste for good things! I’d probably already suggested a coral lentil soup on my cooking site, but here the tomato (in a tin) is a game-changer! This soup is ready in less than 30 minutes. I make them regularly because I’m a fan of coral lentils in all their forms. A great way to warm up in the dead of winter!
Recipe:
- 1 onion
- 3 shallots
- 4 garlic cloves
- 2cm fresh ginger
- 450g coral lentils
- 1.5l water
- 400g canned whole tomatoes
- 300g coconut milk
- 2 teaspoons curry powder
- 1/2 teaspoon cumin
- chilli, salt, pepper, olive oil
Pour 3 tablespoons of olive oil into a large saucepan. Heat over moderate heat, then add the onion, shallots and garlic cloves, all peeled and cut into pieces.
Peel a piece of ginger, chop it up and add it to the pan.
Allow to brown well. Meanwhile, rinse the coral lentils under a trickle of cold water in a sieve.
Add them to the pan.
Pour in the liter and a half of water and the 400g of whole tinned tomatoes (with juice).
Cook for 15 minutes over moderate heat from the boil.
Add the spices: cumin, yellow curry powder and hot pepper. Season with salt and pepper.
Pour in the coconut milk.
Blend with an immersion blender.
Feel free to add fresh coriander, washed and coarsely chopped. You can remix a little.
Serve the soup piping hot. If you reheat it the next day, add a little water to re-spread it.
Coral lentil, tomato and coconut milk soup
Ingredients
- 1 onion
- 3 shallots
- 4 garlic cloves
- 450 g coral lentils
- 1,5 liter water
- 400 g canned whole tomatoes
- 300 g coconut milk
- 2 c. coffee yellow curry powder
- 1/2 c. coffee cumin
- hot pepper, salt, pepper, olive oil
Instructions
- Pour 3 tablespoons of olive oil into a large saucepan. Heat over moderate heat, then add the onion, shallots and garlic cloves, all peeled and chopped.
- Peel a piece of ginger, chop it up and add it to the pan.
- Allow to brown well. Meanwhile, rinse the coral lentils under a trickle of cold water in a sieve. Add them to the pan.
- Pour in the liter and a half of water and the 400g of whole tinned tomatoes (with juice).
- Cook for 15 minutes over moderate heat from the boil.
- Add the spices: cumin, yellow curry powder and hot pepper. Season with salt and pepper. Pour in the coconut milk. Blend with an immersion blender.
- Feel free to add fresh coriander, washed and coarsely chopped. You can remix a little.
- Serve the soup piping hot. If you reheat it the next day, add a little water to re-spread it.
