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French buttered Shortbread

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These "petit gâteaux" remind me my childhood... when my Mum baked it and served for my "Goûter" after school !
I make it now for tea time, especially in winter... It smells so good in the kitchen ! Cinnamon, vanilla, orange zests flavors match with freshly baked cakes...
Here the recipe... inspired by Christophe Felder French pastry chef and adapted to my personal tastes.


INGREDIENTS (+/- 50 biscuits)
250g all-purpose flour
125g granulated sugar
65g almond meal
125g soft unsalted butter
1 tsp cinnamon or ginger powder
A pinch of baking powder
A pinch of anise powder
Zest of a 1/4 organic lemon
1 egg + 1 yolk
1 tbsp Cointreau liquor
2 drops almond aroma
1 yolk + 1 tsp crème faiche to glaze

DIRECTIONS

In a large bowl, combine all dry ingredients (flour, sugar, almond meal, baking powder and spices).

Cut butter in knobs (butter at room temperature). Add it to the flour mix with the zests. Knead this mixture with your finger tips first and with your hand palms then until you get a thin …

Cheese Puffs

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Thanksgiving amuse-bouche appetizer idea, a tiny delight that family and friends could share in the tradition of gathering in gratitude around harvest abundance...

CHOUX PASTRY
Ingredients (8 serving) :
250g milk
250g water
200g salted butter
300g all-purpose flour
400g eggs
180g grated cheese (Emmental or Comté)
10g granulated sugar.

Directions :
Preheat oven to 170°C (340°F). In a pot, add water, milk, butter, sugar, and salt. Bring to a boil. Once butter has completely melted, take off flame, and slowly pour in flour, stirring constantly. Put pot back on flame and continue to work it with a wooden spoon for less than a minute. Continue stirring and kneading with spoon until the dough dries out and stops sticking to the sides of the potTake off flame. Beat the eggs and add it little by little in stirring energetically. Add thinly grated cheese, and keep stirring.Fit a pastry bag with a tip. Fill it with batter. Squeeze out "profiteroles" onto a greezed baking tray, well-spaced. Bak…

Duck Tournedos, glazed seasonal vegetables

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PREPARATION : 30 minutes COOKING TIME : 15 minutes at 350°F (180°C)
INGREDIENTS (4 SERVING) 2 duck breasts
8 mushrooms
12 baby carrots
8 baby potatoes
60g clarified butter
2 tbsp brown sugar
3 filo pastry sheets
Salt & ground pepper
Grapeseed oil
Brunch of parsley
Plastic film

DIRECTIONS
Step 1: In a sauce pan, melt unsalted butter Heat it until it comes to a gentle boil. The milk proteins will first form a thin white layer over the entire surface, then expand into a thicker foam. The foam will ultimately sink to the bottom of the pot as butter continues bubbling away. It's nearly done when bubbling calms and ceases. Filter the remaining butter to remove the browned bits. Clarified butter doesn't burn when it's cooked.

Step 2: Using a sharp knife, remove the veins and bad parts off the flesh. Cut the sides of each fillet to get a perfect shape. Remove the fat skin. Place the duck breasts on top of each other.



Step 3: Put a filo pastry sheet on the table. Brush it with clarified butter.…

Paris is a feast !

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Don’t listen people who says « Paris is not Paris anymore »… Negative guys are wrong. Whether they are food critic or USA President. The reality is that Paris has never been as rich, beautiful and gourmet as now.
Crisis ? Which crisis ? Crisis is in speeches for so long, and it’s its fault when something bad happens. Attacks ? We will never forget, but… the line is still long at Angelina's historic pâtisserie on Rivoli street. The Ritz palace hotel has fastuously reopened last summer with talented Executive Chef Nicolas Sale in the kitchen. Young pastry chefs, mostly trained at starred restaurants, open their own chic pâtisseries with an incredible success. Don’t miss to visit Yann Couvreur’s shop at Metro Goncourt. 
Paris is a style, a symbol, a flag. Queen of the world’s gastronomy, Paris is the temple of rising star young chefs such as David Toutain (awarded Chef of the Year 2017 in Pudlo Paris guide), Akrame, Laurent Magnin who has not turned 30 yet (trained at Violier’s) and exc…

Grand Marnier Soufflé

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Certainly one of the most popular French dessert... A soufflé, whose name derives from the French verb "to blow," is an airy concoction leavened by beaten egg whites and oven heat. Soufflés should be served directly from the oven, before they have any chance to deflate. 

Ingredients (6 serving):
120ml Grand Marnier liquor
250ml milk
120g granulated sugar
120g egg yolk (6 eggs)
30g all-purpose flour
15g cornstarch
180g egg whites (6 eggs)
Icing sugar to sprinkle once baked.
50g butter + 100g granulated sugar (for the moulds)


Directions
Preheat oven to 190°C (380°F). 

In a pot, pour the milk and bring it to a boil over medium heat. In a bowl, put egg yolks and granulated sugar. Whisk to whiten. Then incorporate the flour and starch that you would have sifted before. Stir to combine. Pour the hot milk on the yolks mixture, stirring all the time. When about half of the milk has been added, place all of the yolk mixture into the pot over medium heat. Cook for 3 or 4 minutes in stirring consta…

Rack of Lamb topped with herbs crust, accompanied by shallots, white & green beans

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Preparation : 15 minutes cooking Time : 20 minutes at 400°F (200°C)
INGREDIENTS (6 serving) 6 racks of lamb (170g each) prepared by your butcher 200 ml veal stock 2g herbs of Provence Fleur de sel (table salt) and ground pepper  1 tomato A pinch of granulated sugar A pinch of Espelette ground bell pepper (or paprika) 30g carrots 4 shallots 25g chopped herbs (chive, parsley, tarragon) 70g bread crumbs 180g olive oil 2 garlic cloves White beans (already cooked) 500g green beans + 1 leak
DIRECTIONS Step 1: Preheat oven to 200°C (400°F). Step 2: Combine bread crumbs, chopped herbs with olive oil. Season with salt and ground pepper. Step 3: Season the racks of lamb with salt and pepper. Add one spoon of sunflower oil in a pan, and heat it. Sauté the racks on all sides until lightly brown. Top the meat with the herbs mixture. Bake for 20 minutes. Step 4: Meantime, peel and crush one garlic clove. Peel and chop 1 shallot. Peel and dice the carrots. Cook it in a pan with sugar, paprika and the veal stock for 5 min…

Squash, chorizo and Comté cheese mini-cakes

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Preparation : 10 to 20 mn Baking Time : 10 to 20 mn at 350°F (180°C)
INGREDIENTS (4 serving) 300g squash,
3 eggs,
100g unsalted butter (at room temperature),
150g all purpose flour,
10g baking powder,
2 tbsp sunflower oil,
100g grated Comté cheese,
100g chorizo, 
Salt and ground pepper.
DIRECTIONS Preheat oven to 350°F (180°C).
Peel the squash, cut it and grate it (like you do with carrots...)
In a bowl, whisk butter with eggs, and add the flour little by little while whisking. Add oil. Stir to combine. Add the grated cheese and the baking powder then. Season with salt and pepper. Combine.
Slice the chorizo sausage and cut into strips. Incorporate to the batter and add the grated squash. Combine.
Take a silicone cupcakes mould. Pour the batter. Bake for 15 to 20 minutes (check the baking after the 15 minutes). 
Cool on a rack before unmoulding.
Serve for aperitif of as an appetizer accompanied by a mesclun salad.