Les dernières recettes
After sharing with you my recipe for thanzong buns, I wanted to adapt it for a morning or afternoon bun, with lots of nuts and chocolate for a perfect autumnal atmosphere! The proportions are not the same and this will give you a very soft brioche, not too sweet or too buttery. It will be perfect for comforting yourself at home!
It seems like forever since I last made mochis for the blog. I had even put some in my first book “Mes desserts” published by Flammarion in 2014. There was a time when I went to Japan 3-4 times a year, and I plan to go back to continue discovering this fascinating country. I suggest these chocolate mochis, which do not contain any bean paste. I work here in the microwave for a quick and easy result. A little treat for those who love the amazing texture of mochis!
So, after my thangzong buns recipe, here’s the one for the chili chicken crispy burger! A real bomb of flavors and textures… I’ve eaten them several times in my life and thought it was time to post them on my food blog. A quick reminder about sriracha sauce, which is a hot sauce that is easily found in Asian grocery stores or in the Asian section of your local store.
I’ve already suggested some recipes for hot dog buns, including the yudane method, which gives a very chewy result. This time I share my method with thangzong, which causes the starch in part of the flour to gelatinize, and ultimately retain more moisture. The result is soft buns, perfect for burgers to devour without qualms!
With autumn setting in and the cold weather inevitably gaining ground, I propose a rich and comforting pie with a foretaste of the end of the year party! A crunchy, low-sugar cocoa and crunchy cocoa nib pastry filled with a dense chocolate cream with a consistency similar to that of chocolate truffles, with a hint of coffee to underline the chocolate and cocoa flavor. A little delight to be enjoyed fresh or at room temperature!
Following my recipe for pumpkin gnocchi, here is a very autumnal recipe for cooking them! I suggest a bed of walnut pumpkin puree, pan-fried gnocchi, crispy sage butter, sprinkled with walnuts and toasted squash seeds! A real delight, both visually and in taste. This dish can of course be accompanied by meat or not, because it is almost enough in itself!
