Ingrédients pour les brioches

• 35g de levure fraîche (levure de boulanger)
• 30 cl de lait
• 120g de beurre
• 100g de sucre
• 1 gros œuf
• 1 cuil. à café de sel
• 1 cuil. à soupe de cardamome fraîchement moulue
• 750g de farine

Ingrédients pour la garniture

• 120g de beurre à température ambiante
• 50g de sucre
• 2 cuil. à soupe de cannelle

Ingrédients pour le glaçage

• 1 gros oeuf
• 2 cuil. à soupe d’eau
• 2 cuil. à soupe de perles de sucre

Instructions

1. Émietter la levure fraîche dans un petit bol et dissoudre la levure dans quelques cuil. à soupe de lait. Faire fondre le beurre et verser le lait dedans. Ajouter tous les autres ingrédients et pétrir la pâte pendant environ 10-15 minutes (important). Faire reposer sous couvert d’un torchon pendant environ 30 minutes à température ambiante pour faire lever la pâte.
2. Étaler la pâte sur 3 mm d’épaisseur et 30 cm de large. Étaler le beurre à température ambiante sur toute la surface, puis saupoudrer le sucre et la cannelle par dessus.
3. Rouler la pâte dans le sens de la longueur de telle sorte qu’elle forme un long rouleau, puis couper en 25 tranches. Les placer sur une feuille de papier sulfurisé ou mieux, dans des caissettes de taille moyenne. Déposer sur une feuille de papier sulfurisé et laisser lever sous couvert d’un torchon pendant environ une heure ou jusqu’à ce que les petites brioches aient doublé de taille.
4. Battre ensemble l’oeuf et l’eau et badigeonner les petites brioches de ce mélange. Ajouter les perles de sucre par dessus pour décorer. Enfourner à 220°C pendant 5-6 minutes puis laisser refroidir sur une grille avant de servir.

C'est bon, mais ce n'est pas ma recette préférée. Je ne pense pas que j'en referai.

Ce pain est énorme. Mais comme il est très bon, ce n'est pas bien grave.
Par contre, je n'aime pas trop la recette en volume. J'aurais du peser les éléments pour la prochaine fois s'il y en a une.
Je n'ai pas aimé l'ordre d'ajout des différents ingrédients. Il y a des endroits où la farine ne s'est pas mélangée correctement au niveau des noix. Je pense qu'il faille humecter les noix avant de mettre la farine.

Ingredients

• 6 to 7 cups (125 grams per cup) all-purpose flour
• ¼ cup sugar
• 2 teaspoons active dry yeast
• 2 teaspoons ground cinnamon
• 2 teaspoons salt
• 1 cup raisins
• 1 cup chopped walnuts
• 3 cups cool water (70° to 75°)

Instructions

1. In a large bowl, whisk 6 cups flour, sugar, yeast, cinnamon and salt. Stir in raisins and walnuts; add water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours.
2. Preheat oven to 450°; place a Dutch oven with lid onto center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape into a round loaf. Gently place on top of a piece of parchment.
3. Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Using the parchment, immediately lower bread into heated Dutch oven. Cover; bake for 30 minutes. Uncover and bake until loaf is deep golden brown and sounds hollow when tapped, 20-30 minutes longer, partially covering if it is browning too much. Remove loaf from Dutch oven and cool completely on wire rack.

À faire pour ma belle-maman qui adore ces chiens !

Edit je lui ai offert pour ça fête. Elle était très contente et très émue.

Ce n'est pas un mauvais pain mais je ne suis pas satisfait de la texture de la croute. J'ai déjà fait certains pains utilisant une technique similaire qui avaient un meilleur résultat. Je pense que l'utilisation du yaourt est à l'origine de ce problème de croute.

Je vais donc mettre de coté cette recette pour me concentrer sur d'autres qui ont un résultat plus intéressant.

Ingredients

• 3 cups (405 grams) bread flour
• 1 ½ tsp (8 grams) salt
• ¼ tsp instant dry yeast (if fermenting for 18 hours), or ¾ tsp instant dry yeast (if fermenting for 6 hours)
• 1 ½ cup + 2 tbsp (385 grams) plain unsweetened yogurt containing active cultures

Instructions

1. In a stand-mixer with dough-hook, or in a large bowl by hands, mix bread flour, instant dry yeast, salt and plain yogurt on medium-low speed for 2 min until a dough forms. If the dough is too dry and has difficulty coming together, add 1 tbsp more plain yogurt. If you'd like, continue to knead the dough on medium-low speed, or with your hands, for a few more minutes until springy. The dough should be very sticky, but able to retain shapes.
2. Cover the bowl with plastic wrap and let ferment at room-temperature for 18 hours (NO MORE than 20 hours or the yogurt may spoil and become bitter!), or 6 hours depending on your schedule (note that the amount of yeast varies). The dough should almost doubled when finished.
3. After fermentation, dust the counter with flour then transfer the dough on top. Use just enough flour to prevent the dough from sticking, fold the dough gently (without crushing all the air bubbles inside) over itself like folding a letter. Turn 90 degrees and fold again. Then shape the dough into a ball-shape. Transfer to a piece of floured parchment paper, then cover a large bowl on top and let proof again for 1 ~ 2 hours. The dough is ready when it almost double in size again, and should not spring back when you press it with a finger.
4. 45 minutes before the dough's ready, preheat the oven on 450F/225C with a large dutch oven, or a heavy-bottom pot (both should come with lid) inside. To bake the bread, lift the parchment paper to transfer the dough into the preheated pot, cover the lid and bake for 30 min. Then remove the lid, and bake until the crust is golden browned.
5. Let cool on a rack for 20 min.

Wow ! C'était vraiment bon. On s'est régalé à la maison, ils sont partis en moins d'une journée.

Ingredients for the dough

• 110 ml (⅓ + ⅛ cup) lukewarm full fat milk
• 200 ml (½ + ⅓ cup) lukewarm ale (or water)
• 40 g (scant 3 tbsp) butter melted
• 1 tbsp dark brown soft sugar
• 7 g (1 sachet/2 tsp) fast action yeast
• 500 g (4 + scant ¼ cups) strong white bread flour
• 1 rounded tsp salt

Ingredients to finish

• 1.5 litres water
• 3 tbsp bicarbonate of soda (baking soda)
• 1 egg beaten
• flaky sea salt

Instructions

1. In a large bowl, whisk together the milk, ale, melted butter, sugar and yeast. Add the flour and salt and mix to form a dough. Turn out onto an un-floured surface and knead for about 10 minutes until smooth and elastic. Place into a large, lightly oiled bowl, cover with clingfilm and either place in the fridge to rise overnight, or in a warm place until doubled in size - about 1.5 hours.
2. If the dough was refrigerated, let it come up to room temperature for about half an hour before proceeding with the next step.
3. Knock back the risen dough then divide it into eight even pieces (I use a scale for accuracy). Shape each piece into a ball then roll it out into a sausage, about 15cm long. Place them well spaced apart on a lightly greased baking tray then leave to rise, uncovered (but not in a drafty spot) for about 30 minutes, until puffy.
4. Preheat the oven to 200C/400F/gas mark 6; line two baking trays with greased baking parchment (the buns have a tendency to stick). Bring the 1.5 litres of water to the boil in a large pan, stir in the bicarbonate of soda then turn down the heat until the water is not even simmering.
5. Poach the risen buns two at a time for 30 seconds per side (I use a stopwatch) then use a fish slice to transfer them to the lined baking trays; repeat with the remaining buns.
6. Brush the buns with beaten egg then use a lame, extremely sharp knife or razor blade (I use an old fashioned razor blade) to cut three fairly deep diagonal slashes in each bun. Sprinkle the buns with flaky sea salt.
7. Bake in the preheated oven for about 15-20 minutes, until deep brown; don't take them out too early - a lot of the flavour comes from the dark colour.
8. Transfer the buns to a wire rack to cool. Eat on the day they are baked.

Ingrédients

• 2,5 kg (5 1/2 lb) de concombres de jardin non pelés, lavés ou de cornichons frais (voir note)
• 8 oignons, pelés
• 1 poivron vert, épépiné et coupé en fines lanières
• 1 poivron jaune, épépiné et coupé en fines lanières
• 125 ml (1/2 tasse) de gros sel à marinade
• 1,25 litre (5 tasses) de sucre
• 1 litre (4 tasses) de vinaigre blanc
• 30 ml (2 c. à soupe) de graines de moutarde
• 7,5 ml (1 1/2 c. à thé) de curcuma moulu
• 2,5 ml (1/2 c. à thé) de clou de girofle entier
• 2,5 ml (1/2 c. à thé) de graines de céleri

Préparation

1. Sur un plan de travail, couper et jeter une extrémité des concombres. À l’aide d’une mandoline, couper les concombres en tranches de 3 mm (1/8 po) d’épaisseur. Jeter l’autre extrémité (celle-ci peut faire ramollir les cornichons en conserve). Vous obtiendrez environ 16 tasses de tranches de concombres. Déposer dans un grand bol. Répéter avec les oignons. Ajouter et mélanger aux concombres avec les poivrons et le gros sel. Laisser macérer 3 heures à la température ambiante. Rincer et bien égoutter.
2. Pendant ce temps, préparer les couvercles et les bocaux (voir les capsules vidéo).
3. Dans une grande casserole, porter à ébullition le sucre, le vinaigre et les épices. Ajouter les légumes égouttés. Porter à ébullition à nouveau, en remuant à quelques reprises. Retirer du feu.
4. Répartir les légumes et le sirop dans les bocaux chauds. Laisser un jeu d’air de 1 cm (1/2 po). Retirer les bulles d’air à l’aide d’un ustensile non métallique et essuyer le pourtour des bocaux à l’aide d’un linge propre.
5. Centrer les couvercles (disques) sur les bocaux et visser la bague jusqu’au point de résistance, sans forcer.
6. Déposer les bocaux debout sur le support dans la casserole d’eau chaude. S’assurer qu’ils sont recouverts d’au moins 2,5 cm (1 po) d’eau. Couvrir. Porter à ébullition à feu élevé. Au moment où l’eau commence à bouillir, calculer 15 minutes de traitement.
7. Sortir les bocaux de l’eau (voir les capsules vidéo).

Vraiment facile à faire et super bon. À refaire !

Ingredients

• 1 ⅝ cups or 390 mL or 390 g of water
• 1 cup or 106 g of walnuts
• 1 cup or 128 g of craisins, i.e. dried cranberries
• 2 cups or 312 g all-purpose or bread flour, more for dusting
• 1 cup or 156 g of whole grain flour
• ¼ teaspoon or 1 g of instant yeast
• 1 ¼ teaspoons or 9 g of salt

Instructions

1. Pour the water into a small bowl. Add walnut and craisins and stir them a little to make sure they are wetted from all sides. If you don't do this step, you may get dry flour pockets in the creases of the walnuts and/or craisins.
2. Let the water sit for a few minutes.
3. Combine the white flour, whole grain flour, yeast and salt in the large plastic bowl.
4. Mix these dry ingredients well with the fork.
5. Pour the water, walnuts and craisins onto the flour mixture.
6. Stir everything with the fork until it's well blended. No flour residue should be at the walls or bottoms of the bowl. Just shaggy and sticky dough. Make sure all the flour is worked into the dough glob.
7. Cover the bowl with its plastic top.
8. Place the bowl at a spot that has and maintains room temperature. 70F / 25C is ideal. I always put it next to a heating vent in the center portion of our house.
9. Let the dough rise for at least 12 hours, preferably about 18 hours. Which means, forget about the bread for a while.
10. The dough is ready when its surface is dotted with bubbles. The dough should be covering the entire bottom of the bowl.
11. If the inside of the top of the bowl is wet, dry it of, place it upside down on the table and flour it. Alternatively, you can use a large cutting board.
12. Dig your hands underneath the dough from all sides until you can lift all of it out.
13. Place the dough on the flour covered surface.
14. Sprinkle some more flour on top of the dough, then fold it over on itself twice.
15. Sprinkle some more flour on top.
16. Wash the large bowl, dry it, and place it over the dough, i.e. cover the dough.
17. Let the dough rest for about 15 minutes.
18. Lift the bowl up from the top. Turn the bowl around and then place the dough into it. I usually place the side that was facing upwards downwards.
19. Cover the bowl with its top and place it in a location that gets warm when preheating the oven.
20. Let the dough rise for 90 minutes.
21. Put the glass or ceramic pot together with its top into the oven.
22. Heat up the oven to 400 F / 200 C.
23. Let the oven and the pot heat up for 30 minutes.
24. Using the oven mittens, remove the pot from the oven and place it on top of the oven. Take the lid off and place it on the side. Remember that the pot and the lid are hot, so don't place them on anything that can melt.
25. Remove the plastic lid from the plastic bowl with the bread.
26. With the silicone spatula, drop the entire dough ball/glob into the hot pot.
27. Sprinkle some flour on top.
28. Close the metal lid and place the pot back in the oven.
29. Bake if for 30 minutes with the lid closed.
30. Bake it for another 15 minutes without the lid.
31. Again with the oven mittens, take the pot out of the oven and remove the lid.
32. Keep using the mittens to remove the bread with both hands from the pot. The bread may sometimes sticks a little to the bottom. Be careful to avoid touching the hot pot.
33. Lay the bread on a grid or screen to let it cool down.
34. After 1-2 hours you need to decide whether you prefer a hard crunchy crust or a softer crust.
35. For a hard crunchy crust you are done.
36. For a softer crust, place the bread in one of those flimsy shopping bags and loosely tie its handles together. That will keep more moisture in the bread and creates a nice not to hard crust. (Do not apply the bag too early. It can cause a too high moisture level in the bread and the bread will have a very slight soggy feel to it.)
37. Let the bread cool down entirely. I typically wait until the next day.

Ça serait intéressant de faire un sceau à savon.

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Ingredients

• 4 ounces (113 grams) bittersweet chocolate
• 1 cup (209 grams) virgin coconut oil, measured solid
• 1 cup (200 grams) granulated sugar
• 1 cup (125 grams) packed light brown sugar
• 3 large eggs plus 1 egg yolk
• 1 teaspoon vanilla extract
• ¾ cup (96 grams) all-purpose flour
• 1 cup (80 grams) unsweetened cocoa powder
• ½ teaspoon salt
• ½ teaspoon baking soda

Directions

1. Preheat the oven to 350°F. Line an 8x8-inch baking pan with foil or parchment paper, leaving an overhang on two sides.
2. In a large heat-safe bowl combine the chocolate and coconut oil and microwave in 30 second bursts until melted and smooth.
3. Let cool slightly before adding in the granulated sugar, brown sugar, eggs and yolk, and vanilla.
4. Add the flour, cocoa powder, salt, and baking soda and stir until just combined.
5. Pour the batter into the prepared baking pan and bake for about 35 minutes or until the brownies are set but moist crumbs are still attached when inserting a toothpick.
6. Let cool completely before cutting into squares and serving. These are very moist brownies, they may be easier to cut chilled.
7. Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.

C'est testé et c'est très bon. Le goût de coco rappelle les Bounty.

Même si le résultat est décevant sur la forme, le goût est vraiment très bon. À refaire.

Ingredients for meringue

• ¾ cup sliced almonds, blanched-toasted
• ½ cup hazelnuts, toasted and skinned
• 1 tablespoon cornstarch
• ⅛ teaspoon salt
• 1 cup sugar
• 4 large egg whites, room temperature
• ¼ teaspoon cream of tartar

Ingredients for buttercream

• ¾ cup whole milk
• 4 large egg yolks
• ⅓ cup sugar
• 1½ teaspoons cornstarch
• ¼ teaspoon salt
• 2 tablespoons Amaretto or 2 tablespoons water
• 1½ tablespoons instant espresso powder
• 16 tablespoons unsalted butter, softened

Ingredients for ganache

• 6 ounces bittersweet chocolate, chopped fine
• ¾ cup heavy cream
• 2 teaspoons corn syrup

Ingredients for decoration

• 12 hazelnuts, toasted and skinned
• 1 cup sliced almonds, blanched-toasted

Instructions for the meringue

1. Adjust oven rack to middle position and heat oven to 250 degrees. Using ruler and pencil, draw 13 by 10 1/2-inch rectangle on piece of parchment paper. Grease baking sheet and place parchment on it, ink side down.
2. Process almonds, hazelnuts, cornstarch, and salt in food processor until nuts are finely ground, 15 to 20 seconds. Add 1/2 cup sugar and pulse to combine, 1 to 2 pulses.
3. Using stand mixer fitted with whisk, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. With mixer running at medium-high speed, slowly add remaining 1/2 cup sugar and continue to whip until glossy, stiff peaks form, 2 to 3 minutes. Fold nut mixture into egg whites in 2 batches. With offset spatula, spread meringue evenly into 13 by 10 1/2-inch rectangle on parchment, using lines on parchment as guide. Using spray bottle, evenly mist surface of meringue with water until glistening. Bake for 1 1/2 hours. Turn off oven and allow meringue to cool in oven for 1 1/2 hours. (Do not open oven during baking and cooling.) Remove from oven and let cool to room temperature, about 10 minutes. (Cooled meringue can be kept at room temperature, tightly wrapped in plastic wrap, for up to 2 days.).

Instructions for the buttercream

1. Heat milk in small saucepan over medium heat until just simmering. Meanwhile, whisk yolks, sugar, cornstarch, and salt in bowl until smooth. Remove milk from heat and, whisking constantly, add half of milk to yolk mixture to temper. Whisking constantly, return tempered yolk mixture to remaining milk in saucepan. Return saucepan to medium heat and cook, whisking constantly, until mixture is bubbling and thickens to consistency of warm pudding, 3 to 5 minutes. Transfer pastry cream to bowl. Cover and refrigerate until set, at least 2 hours or up to 24 hours. Before using, warm gently to room temperature in microwave at 50 percent power, stirring every 10 seconds.
2. Stir together amaretto and espresso powder; set aside. Using stand mixer fitted with paddle, beat butter at medium speed until smooth and light, 3 to 4 minutes. Add pastry cream in 3 batches, beating for 30 seconds after each addition. Add amaretto mixture and continue to beat until light and fluffy, about 5 minutes longer, scraping down bowl thoroughly halfway through mixing.

Instructions for the ganache

1. Place chocolate in heatproof bowl. Bring cream and corn syrup to simmer in small saucepan over medium heat. Pour cream mixture over chocolate and let stand for 1 minute. Stir mixture until smooth. Set aside to cool until chocolate mounds slightly when dripped from spoon, about 5 minutes.

Instructions for montage

1. Carefully invert meringue and peel off parchment. Reinvert meringue and place on cutting board. Using serrated knife and gentle, repeated scoring motion, trim edges of meringue to form 12 by 10-inch rectangle. Discard trimmings. With long side of rectangle parallel to counter, use ruler to mark both long edges of meringue at 3-inch intervals. Using serrated knife, score surface of meringue by drawing knife toward you from mark on top edge to corresponding mark on bottom edge. Repeat scoring until meringue is fully cut through. Repeat until you have four 10 by 3-inch rectangles. (If any meringues break during cutting, use them as middle layers.).
2. Place 3 rectangles on wire rack set in rimmed baking sheet. Using offset spatula, spread 1/4 cup ganache evenly over surface of each meringue. Refrigerate until ganache is firm, about 15 minutes. Set aside remaining ganache.
3. Using offset spatula, spread top of remaining rectangle with 1/2 cup buttercream; place on wire rack with ganache-coated meringues. Invert 1 ganache-coated meringue, place on top of buttercream, and press gently to level. Repeat, spreading meringue with 1/2 cup buttercream and topping with inverted ganache-coated meringue. Spread top with buttercream. Invert final ganache-coated strip on top of cake. Use 1 hand to steady top of cake and spread half of remaining buttercream to lightly coat sides of cake, then use remaining buttercream to coat top of cake. Smooth until cake resembles box. Refrigerate until buttercream is firm, about 2 hours. (Once buttercream is firm, assembled cake may be wrapped tightly in plastic and refrigerated for up to 2 days.).
4. Warm remaining ganache in heatproof bowl set over barely simmering water, stirring occasionally, until mixture is very fluid but not hot. Keeping assembled cake on wire rack, pour ganache over top of cake. Using offset spatula, spread ganache in thin, even layer over top of cake, letting excess flow down sides. Spread ganache over sides in thin layer (top must be completely covered, but some small gaps on sides are OK).
5. Garnish top of cake with hazelnuts. Holding bottom of cake with 1 hand, gently press almonds onto sides with other hand. Chill on wire rack, uncovered, for at least 3 hours or up to 12 hours. Transfer to platter. Cut into slices with sharp knife that has been dipped in hot water and wiped dry before each slice. Serve.

C'était très bon. À refaire.

Petites remarques sur la réalisation :

• le temps de cuisson de la meringue semble un peu long et donne une meringue sèche. Mais comme elle est assemblée avec des éléments humides, ça ne gène pas du tout.
• pour la crème au beurre, il faut que le beurre soit à température ambiante (≈21°C), en dessous de ça, elle ne se mélange pas à la crème pâtissière.
• pour réchauffer la ganache pour le dessus du gâteau, il faut la mettre à feu très doux pour que le gras ne se sépare pas.

ATTENTION TO ALL PARENTS WHO NEED TO TELL THE TRUTH ABOUT SANTA 🎅
Son: "Dad, I think I'm old enough now. Is there a Santa Claus?."
Dad: "Ok, I agree that your old enough. But before I tell you, I have a question for you. You see, the “truth” is a dangerous gift. Once you know something, you can't unknow it. Once you know the truth about Santa Claus, you will never again understand and relate to him as you do now. So my question is: Are you sure you want to know?"
Brief pause...
Son: "Yes, I want to know"
Dad: "Ok, I'll tell you: Yes there is a Santa Claus"
Son: "Really?"
Dad: Yes, really, but he's not an old man with a beard in a red suit. That's just what we tell kids. You see, kids are too young to understand the true nature of Santa Claus, so we explain it to them in a way that they can understand. The truth about Santa Claus is that he's not a person at all; he's an idea. Think of all those presents Santa gave you over the years. I actually bought those myself. I watched you open them. And did it bother me that you didn't thank me? Of course not! In fact it gave me great pleasure. You see, Santa Claus is THE IDEA OF GIVING FOR THE SAKE OF GIVING, without thought of thanks or acknowledgement.
When I saw that woman collapse on the subway last week and called for help, I knew that she'd never know that it was me that summoned the ambulance. I was being Santa Claus when I did that."
Son: "Oh."
Dad: "So now that you know, you're part of it. You have to be Santa Claus too now. That means you can never tell a young kid the secret, and you have to help us select Santa presents for them, and most important, you have to look for opportunities to help people.
Got it?"Help each other this Christmas🎄🎅 and...be kind ❤💕

Ingrédients

• 6 livres / 2.5 kilogrammes / 24 tomates vertes (hachées)
• 3 livres / 1.5 kilogrammes / 15 oignons moyens (hachés)
• ½ tasse / 125 millilitres sel (gros)
• 3 tasses / 750 millilitres vinaigre (blanc)
• 2 tasses / 500 millilitres sucre (granulé)
• 6 cuillères à soupe / 90 millilitres d'épices de décapage (nouées dans une étamine)

Instructions

1. Dans un grand bol, alternativement de tomates et d'oignons hachés ou coupés, saupoudrer généreusement chaque couche de sel. Couvrir le bol et laisser reposer pendant au moins 8 heures ou toute la nuit.
2. Après la marinade, rincer les tomates et les oignons et bien égoutter.
3. Ensuite, mélanger les légumes avec le vinaigre, le sucre et le sac à épices.
4. Dans une grande casserole ou une marmite, porter à ébullition, puis laisser mijoter à découvert pendant environ 30 à 45 minutes, en remuant souvent jusqu'à épaississement.
5. Après la cuisson, verser dans des bocaux chauds et stérilisés et sceller.

Source des recettes: Julian Armstrong (Hippocrene Books).

Pleins de conseils pour améliorer ses pizzas