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

• 400g flour Type 550
• 275g cold Water
• 3g fresh yeast
• 8g Salt

Instructions

1. Mix flour with water and let it rest for 20min (autolysis).
2. Add yeast and salt and knead for 5 min by hand.
3. Let it rest for 30 min, then fold it from the outside of bowl into the middle for three or four times.
4. Ferment the dough for 12 hours (overnight) at room temperature.
5. The next morning heat baking stone in the oven to 250°C.
6. In the meantime divide the dough into two pieces and press each piece into a square of 15 cm x 15 cm.
7. Spread a thin layer of oil on top of one of the square.
8. Remove a part of the oil again with a paper towel, to ensure that it is a really thin layer!
9. Now place the other dough square on top and cut it into four squares.
10. Place two squares upright with a tip facing upright.
11. Proof on a couche for 35 min.
12. Bake the loaves on the hot stone for 22 min at 250°C with steam, until the crust is golden brown.

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.

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).

Chocolate Coffee Babka Wreath

Dough ingredients

• 1 tbsp yeast (11g)
• 50 ml warm water
• 3 tbsp granulated sugar
• 200 ml milk
• 2 eggs
• 1 tbsp Vanilla
• 460 g flour
• 100 g butter

Chocolate Filling ingredients

• 110 g butter
• 150 g semi-sweet chocolate
• ½ cup powdered sugar
• ½ cup cocoa
• 1 tbsp instant coffee
• Pinch of salt

Caramel Syrup ingredients

• ½ cup granulated sugar
• ½ cup water

Instructions day 1

1. In a bowl, whisk together the warm water, yeast, and a pinch of sugar and let it rest until fluffy for 5-7 min.
2. In a large bowl (preferably of a stand mixer), put flour, milk, remaining sugar, salt, eggs, vanilla, and yeast.
3. Mix them until combined for about 3-4 minutes. Then, cover it with a cloth or plastic wrap and let it rest at room temperature for 10-12 minutes.
4. After that, knead the dough by stand mixer or hand. Add room temperature butter to the dough and continue to knead for 12-15 minutes.
5. Cover the dough with plastic wrap and keep it in the refrigerator overnight. If you have limited time, you can keep it for around 3 hours.

Instructions day 2

1. Prepare the chocolate paste; in a medium saucepan, place the butter and chocolate and stir over low heat until the chocolate is completely melted. Remove the pan from the heat and add the cocoa, powdered sugar, coffee, and salt. Whisk until the ingredients are well combined and let it cool at room temp.
2. Transfer the dough onto a floured counter and using a rolling pin, roll out the dough into a 26x16 inch (70x40cm) rectangle. Spread the chocolate mixture on the dough with a spatula.
3. Tightly roll up the dough from the long side, transfer the roll to a baking sheet and leave it in the freezer for 5-10 minutes for it to be cut easily.
4. Remove the roll from the freezer and using a knife cut down the middle lengthwise. Knit the dough sides as in the IG Reel, curl into a circle and fix the ends to make a wreath. Transfer to a baking sheet carefully. Cover the wreath with plastic wrap or a clean kitchen towel and let it rest for 60-75 minutes.
5. Preheat the oven 340-350F. Bake for 30-35 minutes, until its top turns brown.
6. Remove from the oven and brush with caramel syrup. Decorate it and serve.

Ingredients

• Bread flour 430 grams
• Water 345 grams of water
• Yeast 1 gram of yeast (1/4 tsp)
• salt 12 grams (2 tsp kosher)
• Wheat bran, cornmeal, or additional flour for dusting

Instructions

1. In a medium bowl, stir together the flour, salt, and yeast. Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds. Make sure it’s really sticky to the touch; if it’s not, mix in another tablespoon or two of water. Cover the bowl with a plate, tea towel, or plastic wrap and let sit at room temperature (about 72 degrees F), out of direct sunlight, until the surface is dotted with bubbles and the dough is more than doubled in size. This will take a minimum of 12 hours and (my preference) up to 18 hours. This slow rise – fermentation – is the key to flavor.
2. When the first fermentation is complete, generously dust a work surface (a wooden or plastic board is fine) with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. When you begin to pull the dough away from the bowl, it will cling in long, thin strands (this is the developed gluten), and it will be quite loose and sticky – do not add more flour. Use slightly floured hands or a bowl scraper or spatula to lift the edges of the dough in toward the center. Nudge and tuck in the edges of the dough to make it round.
3. Place a cotton or linen tea towel (not terry cloth, which tends to stick and may leave lint in the dough) or a large cloth napkin on your work surface and generously dust the cloth with wheat bran, cornmeal, or flour. Use your hands or a bowl scraper or a wooden spatula to gently lift the dough to cover it and place it in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, making an indentation about ¼ inch deep, it should hold the impression. If it doesn’t, let it rise for another 15 minutes.
4. Half an hour before the end of the second rise, preheat the oven to 475 degrees F, with a rack in the lower third position, and place a covered 4 ½ to 5 ½- quart heavy pot in the center of the rack.
5. Using pot holders, carefully remove the preheated pot from the oven, and uncover it. Unfold the tea towel, lightly dust the dough with flour or bran, lift up the dough, either on the towel or in your hand, and quickly but gently invert it into the pot, seam side up. (Use caution – the pot will be very hot; see photos, page 55.) Cover the pot and bake for 20 minutes.
6. Remove the lid and continue baking until the bread is a deep, chestnut color but not burnt, 15 to 30 minutes more. Use a heatproof spatula or pot holders to carefully lift the bread out of the pot and place it on a rack to cool thoroughly. Don’t slice or tear into it until it has cooled, which usually takes at least an hour.

Notes

• Original recipe uses 8g salt.
• Try: After taking lid off dutch oven, put oven on baking sheet. prevents burnt bottoms
• Try: After bake is done, turn off oven, crack door, and let bread sit in oven for 20 minutes curing crust
  Bake bread darker!
• Notes from Bittman → No Kneading, but Some Fine-Tuning - The New York Times
• SALT Many people, me included, felt Mr. Lahey’s bread was not salty enough. Yes, you can use more salt and it won’t significantly affect the rising time. I’ve settled at just under a tablespoon.
• TIMING About 18 hours is the preferred initial rising time. Some readers have cut this to as little as eight hours and reported little difference. I have not had much luck with shorter times, but I have gone nearly 24 hours without a problem. Room temperature will affect the rising time, and so will the temperature of the water you add (I start with tepid). Like many other people, I’m eager to see what effect warmer weather will have. But to those who have moved the rising dough around the room trying to find the 70-degree sweet spot: please stop. Any normal room temperature is fine. Just wait until you see bubbles and well-developed gluten — the long strands that cling to the sides of the bowl when you tilt it — before proceeding.
• THE SECOND RISE Mr. Lahey originally suggested one to two hours, but two to three is more like it, in my experience. (Ambient temperatures in the summer will probably knock this time down some.) Some readers almost entirely skipped this rise, shaping the dough after the first rise and letting it rest while the pot and oven preheat; this is worth trying, of course.
• OTHER FLOURS Up to 30 percent whole-grain flour works consistently and well, and 50 percent whole-wheat is also excellent. At least one reader used 100 percent whole-wheat and reported “great crust but somewhat inferior crumb,” which sounds promising. I’ve kept rye, which is delicious but notoriously impossible to get to rise, to about 20 percent. There is room to experiment.
• FLAVORINGS The best time to add caraway seeds, chopped olives, onions, cheese, walnuts, raisins or whatever other traditional bread flavorings you like is after you’ve mixed the dough. But it’s not the only time; you can fold in ingredients before the second rising.
• COVERING BETWEEN RISES A Silpat mat under the dough is a clever idea (not mine). Plastic wrap can be used as a top layer in place of a second towel.

Testé et approuvé !
Vraiment très bon.

Ingredients

Yellow Cake

• 1-1/2 cups butter, softened to room temperature
• 2-1/4 cups sugar
• 3 large eggs
• 1-1/2 cup buttermilk
• 1-1/2 teaspoon vanilla extract
• 3-3/4 cups cake flour
• 1-1/2 teaspoon baking powder
• 2-1/4 teaspoons baking soda
• 3/4 teaspoon salt

Fudge Frosting

• 3 cups sugar
• 1-1/2 cups evaporated milk
• 8 ounces unsweetened chocolate, roughly chopped
• 3 tablespoons cocoa powder
• 1-1/2 sticks (3/4 cup) unsalted butter
• 1-1/2 teaspoons vanilla extract

Instructions

1. In a bowl, blend flour, baking soda, baking powder and salt together. Set aside. Next, in a stand mixer, cream together butter and sugar until fluffy; about 3 minutes. Add the eggs and vanilla and mix on low until combined. Next, gradually incorporate the dry ingredients, mixing on low until everything is moist; about 1 minute. Finally, add in the buttermilk with your mixer on its lowest speed until the batter is smooth and no lumps remain.
2. Preheat the oven to 350°F. Then, prepare two 9-inch cake pans by greasing them with butter and lining with parchment paper. We will be baking two cake layers at a time—we’re going to assume you don’t have eight 9-inch cake pans in your cupboards!
   Add about 3/4 cup (212 grams) of the cake batter to each pan and then spread into an even layer using the back of a spoon.
   Bake for 10-12 minutes or until the cake is slightly golden and set in the middle. Remove from the oven and let cool in the pan for 5-10 minutes, then carefully remove the cake layers and transfer to a wire rack to finish cooling. Repeat until all eight layers are baked.
3. In a medium saucepan over medium heat, whisk together the sugar and evaporated milk and cook until the mixture is warm. Reduce the heat to medium-low and then add the chocolate, cocoa powder and butter. Stir the mixture until the chocolate and butter have melted and the mixture has warmed through. Continue to cook the frosting until it has thickened, about 6-8 minutes. Remove from heat and then stir in the vanilla. Let cool to room temperature.
4. Begin by placing the bottom layer of cake on a plate or cake stand. Then, spread a generous, even layer (2-3 tablespoons) of fudge frosting over the cake. Top with the next layer of cake and then repeat.
   When you reach the final layer, spread the remaining fudge frosting on the top and down the sides of the cake. We recommend using an offset spatula to get the frosting nice and smooth.

Ingrédients

• 1L de lait
• 100g de sucre
• vanille (facultatif)
• 100g de riz rond

Instructions

1. Dans un plat rectangulaire, versez tous les ingrédients. Mélangez puis faites cuire environ 2 heures à 180°C (thermostat 6).
2. Faites attention en début de cuisson, remuez de nouveau si un peu de riz remonte à la surface, car sinon le riz s'assèche.
3. Le riz est cuit lorsqu'il est onctueux et qu'il reste encore un peu de liquide.

J'ai gouté ça il y a bien longtemps. C'est vraiment délicieux.

Ingredients

Marinated ox heart

• 1 ox heart, trimmed and cubed meat
• 3 red chillies, long, finely chopped
• 1 bulb of garlic, crushed
• ají panca, 2-3 tbsp (or you can use smoked paprika if you can't find any)
• 3 tbsp of ground cumin
• 100ml of olive oil
• salt
• black pepper
• 300ml of red wine vinegar
• flat-leaf parsley, chopped, to serve

Roasted yellow pepper sauce

• 3 yellow peppers
• 3 Scotch Bonnet chillies, yellow
• 5 spring onions
• 1 bulb of garlic
• 1 lemon, cut into quarters
• ground cumin, 1-2 tsp
• 2 tsp ají panca, (or you can use smoked paprika if you can't find any)
• salt
• black pepper
• olive oil

Instructions

1. To make the anticuchos, simply stir together the marinade ingredients and coat the ox heart cubes in it. Leave it, covered, in the fridge for at least 4 hours, or overnight
2. Preheat the oven to 180°C/gas mark 4
3. To make the yellow pepper sauce, cut the peppers and chillies in half and place in a roasting tin with the onions, lemon wedges and whole head of garlic. Drizzle generously with oil and season with salt and pepper and roast in the oven for about 30-40 minutes, or until the peppers are soft and golden
4. Leave to cool for a few minutes until you can handle them. Peel off the pepper skins and pop them in a food processor, along with the scotch bonnets (minus the seeds), the squeezed out roasted garlic and the lemon flesh (minus the pips)
5. Dry fry the spices for a minute or two and add them to the food processor. Season and blitz to purée. You can add a splash of oil to slacken if needed. Taste for seasoning, adjust as necessary and serve
   Adjust seasoning as necessary
6. Once ready to cook the anticuchos, heat a griddle or barbecue until smoking hot, or you can pop them under a very hot grill. Dry off the majority of the marinade, keeping some for basting, and thread the meat on to kebab skewers
7. Cook for a couple of minutes on each side, basting with the reserved marinade and serve with a scattering of chopped flat leaf parsley and roasted yellow pepper sauce

Ingrédients

• 400g de queue de saumon
• 3 tbsp de gochujang
• 3 tbsp de sauce soja
• 1 tbsp de sauce soja noire (sucrée)
• 1 tbsp de graines de sésame
• 1 tsp de piment de cayenne en poudre
• 1 tbsp de miso
• 1 tbsp de miel (de manuka de préférence)
• du gingembre frais (au goût)

Instructions

1. Couper le poisson à contre-filet (environ 1cm d'épaisseur).
2. Mélanger tous les autres ingrédients.
3. Ajouter le poisson et mélanger pour que tous les morceaux soient couverts du mélange.
4. Filmer au contact.
5. Mettre au réfrigérateur une nuit.
6. Mettre au déshydrateur à 135°F pendant 6 à 8 heures.
7. Ajuster le temps de déshydratation en fonction de la texture désirée.

Edit : après avoir goûté, je ne suis pas convaincu. Le goût est bon mais la texture n'est pas satisfaisante.

Ingredients

• 1 lb Flank Steak Beef (Eye Of Round, Top or Bottom Round cuts work as well)
• 2 tbsp Low Sodium Soy Sauce
• 2 tbsp Brown Sugar
• 1 tsp Sesame Oil
• 1 tsp Gochujang Paste
• 0.5 tsp Onion Powder
• 0.5 tsp Garlic Powder
• 0.5 tsp Cayenne Pepper Powder

Instructions

Prepare The Beef

1. Freeze the beef for 30-60 minutes prior to slicing. The stiffness makes it much easier to cut even slices.
2. Slice beef into 1/6" – 1/4" slices, ensuring all are the same thickness. We prefer to go against the grain when slicing, which results in a more tender jerky. Slicing with the grain will give the jerky a tougher texture.
3. Slice away ANY excess fat.
4. Place beef into a sealable baggie.

Prepare The Marinade

1. Combine all ingredients in a bowl and mix thoroughly.
2. Pour the marinade over the beef in the baggie.
3. Massage the beef slices in the baggie, ensuring all of the slices are completely coated in the marinade.
4. Allow to sit at room temperature for 45 minutes. You may also set this in the refrigerator and marinate for up to 10 hours.

Dehydrate The Beef

1. Set your food dehydrator to 165°F (74°C).
2. Place beef slices on dehydrator trays, first allowing any excess liquid to drip off the slices.
3. Dry for 3 hours at 165°F (74°C) and blot away any fat juices from the slices.
4. Dry an additional 3+ hours at 165°F (74°C) or until the beef jerky is leathery.

Store The Jerky

1. Store in an airtight container with a food safe oxygen absorber for 1-2 months.
2. Once opened, consume within 1 week.

C'est excellent ! J'ai remplacé la poudre d'ail par un mélange d'ail et d'onion caramélisés et séchés.
À refaire !

Ingredients

• 80g (1/3c) milk - cold out of fridge is fine
• 80g (1/3c) warm water
• 1 & ½ tsp yeast - instant or dry active
• 10g (2tsp) sugar
• 10g (2tsp) vegetable oil
• 250g (2c) flour - I use half AP & half bread flour - you can use all bread if preferred
• ½ tsp salt
• dash of garlic powder - to taste - I use about 1-2 tsp
• dash of dried oregano - or another herb - optional
• 1-2 tbs softened butter or margarine
• shredded cheese - to taste

Instructions

1. Mix together milk, water, yeast, sugar in a large bowl. If you want to check if the yeast is alive, leave it to 'bloom' for few minutes (should foam up). I know my yeast is fine, so I don't wait. Just stir together to dissolve the yeast. Then add the oil, flour, sprinkle over the salt, garlic powder, dried oregano.
2. Stir with a spoon to form a dough. Lay down a large piece of plastic wrap and lightly oil it allover. Put the dough on top. Using the plastic wrap, "fold & press" the dough for about two minutes. That's the "kneading" done! Put the dough back in the bowl, cover, and leave to proof until doubled, should take 45-60min.
3. Lay down the same plastic wrap again. Take the dough out. Fold & press once of twice to form a neater shape. Put another piece of plastic on top, roll the dough out into a sheet approx 40x18cm. Spread the butter/margarine on the dough, leaving a half inch gap at the top. Sprinkle on some more garlic powder or use fresh garlic paste if you like. Sprinkle on the cheese. Roll up the dough, press as you roll but no need to be tight, pinch the seam to seal.
4. Cut the log into ten pieces. I bake in a loaf pan lined with foil and brushed with vegetable oil. Place the ten dough pieces in the pan. Let proof again for 30-45min, until almost doubled.
5. Bake in a Pre-Heated oven, 195C (380F) or fan 175C (350F), for 20-22min. Ideal baking temp & time can vary, depending on your oven. Brush on a little butter on top while hot to soften the crust and give it a little shine. Best enjoyed while warm.

Ça a l'air vraiment facile à faire. Il ne reste plus qu'à faire une cueillette.

Edit : c'est vraiment très bon ! À refaire.

• | L'épicerie | zone Télévision | Radio-Canada.ca
• Bière d'épinette de Angelot- Passion Recettes
• Bière d'épinette traditionnelle de L'émission l'épicerie- Passion Recettes
• Bière d’épinette traditionnelle
• Recette 24 : Bière d'épinette | Du manger de 1878

Ingredients

• 1 c.thé de levure sèche active type Fleischman ou de bière
• 1 tasse de sucre (brut et cru idéalement)
• 1 tasse eau tiède (non chlorée)
• ¾ tasse de jeunes pousses d’épinette du printemps
• 7 tasses d’eau tiède

Instructions

• Dans un bol, mélanger la levure, le sucre et l'eau tiède.
• Attendre 5 minutes.
• Dans une conserve en verre (3 litres), verser le mélange et l’eau tiède. Ne pas mélanger. Fermer.
• Laisser 3 à 4 jours dans une pièce fraîche mais pas froide (entre 18 et 20 C). Filtrer. Déguster.

Ingrédients

• 200g de farine
• 140g de cassonade
• 80g de beurre
• 1 jaune d'œuf
• 80g d'amandes (non émondées)
• ½ càc de bicarbonate de soude

Instructions

1. Dans un saladier, mélangez la farine, la cassonade, le bicarbonate.
2. Faites un puits et placez-y le beurre tempéré.
3. Mélangez jusqu'a l'obtention d'un sable grossier.
4. Ajoutez le jaune d'œuf et pétrissez jusqu'à l'obtention d'une pâte homogène.
5. Ajoutez les amandes et pétrissez encore pour bien les répartir dans la pâte.
6. Façonner un boudin, placez-le dans un film alimentaire et donnez-lui une forme rectangulaire.
7. Placez la pâte au congélateur pour 4 heures.
8. Préchauffez le four à 180°C.
9. Coupez la pâte congelée en très fines tranches et placez-les sur une plaque de cuisson recouverte de papier sulfurisé en espaçant bien.
10. Mettez au four pour 10 minutes.
11. Laissez-les refroidir totalement avant de les décoller et de les ranger dans une boîte métallique.

Ça a l'air bon. À tester

Ingredients

Dacquoise

• 1 cup finely ground toasted almonds
• 1 cup finely ground toasted hazelnuts
• 1 ¼ cup granulated sugar, divided
• 2 tbsp flour
• ½ tsp salt
• 6 egg whites

Ganache

• 1 cup dark chocolate callets
• 1 cup 35% cream
• 2 tbsp white corn syrup

Praline powder

• 1 cup granulated sugar
• ¼ cup water
• 1 cup slivered almonds, toasted

French Buttercream

• 1 cup granulated sugar
• ¼ cup water
• 6 egg yolks
• ¼ tsp fine salt
• 1 cup butter, softened
• 1 tsp vanilla

Decoration

• 2 cups slivered almonds, toasted
• 7 whole toasted hazelnuts

Preparation

Heat oven to 300F degrees. Spray and line two 12x8-inch rimmed baking sheets (¼ sheet pans) with parchment to overhang the two long sides. Line another rimmed sheet with parchment. Set aside.

Dacquoise

1. Stir together the nuts, ½ cup sugar, flour and salt in a small bowl.
2. In the bowl of a stand mixer fitted with a whisk attachment, whisk egg whites until soft peaks.
3. Add the remaining ¾ cup sugar, one tablespoon at a time, until glossy and stiff.
4. Gently fold in the nut mixture and spread evenly into the two prepared pans with overhanging parchment.
5. Bake until lightly golden and firm, about 1 hour.
6. Turn the oven off and prop the oven door open with a wooden spoon to cool completely.
7. Turn out carefully from pan and remove parchment.
8. Using a serrated knife, gently cut each piece in half lengthwise to create four 12 x 4-inch pieces.

Ganache

1. Place the chocolate in a medium heat-proof bowl.
2. Bring cream just to a boil in a small saucepan and pour over chocolate.
3. Let sit for 2 minutes before stirring until smooth.
4. Stir in the corn syrup.
5. Pour onto a rimmed baking sheet and set aside to cool until spreadable but firm.

Praline powder

1. Combine the sugar and water into a small saucepan.
2. Bring to a boil over medium-high heat.
3. Reduce the heat to medium and boil until a candy thermometer reads 345F degrees, brushing the sides of the pan with a damp pastry brush if sugar appears on sides of pan to prevent crystallization.
4. Immediately stir in the almonds; pour the mixture onto the remaining prepared baking sheet.
5. Spread a thin layer to cool.
6. Once hard, remove from the parchment and break into pieces.
7. Place into the bowl of a food processor and pulse until fine powder.

Buttercream

1. Combine the sugar and water into a small saucepan.
2. Bring to a boil over medium-high heat.
3. Reduce heat to medium and boil until a candy thermometer reads 238F degrees, brushing the sides of the pan with a damp pastry brush if sugar appears on sides of pan to prevent crystallization.
4. Allow bubbling to subside.
5. Meanwhile, place the egg yolk in the bowl of a stand mixer fitted with a whisk attachment.
6. Gradually stream in the sugar syrup with the mixer running on medium.
7. Increase speed to medium-high and continue to whip until cooled to room temperature, about 4 to 6 minutes.
8. Add salt.
9. With the mixer running on high, slowly add the butter, one tablespoon at a time, whisking between additions to incorporate until smooth and fluffy.
10. Add vanilla and continue to whisk for 1 minute.
11. Stir the praline powder into the remaining buttercream.

For assembly

1. Place a dollop of ganache on centre of serving platter and adhere 1 piece of dacquoise rectangle in centre of platter.
2. Spread evenly with ¼ of buttercream and top with another dacquoise.
3. Spread evenly with ½ of the ganache and top with a dacquoise layer.
4. Spread with another ¼ of buttercream and a final dacquoise layer.
5. Mask cake with the remaining buttercream and decorate sides with almonds.
6. Spoon the remaining ganache into a piping bag fitted with a small round tip and pipe kiss-shaped dollops along top edge of cake.
7. Pipe 7 small dollops of buttercream evenly spaced lengthwise down the centre of the cake.
8. Press hazelnuts lightly into the buttercream dollops.

C'est excellent, mais la texture de la crème au beurre n'a pas plu à tout le monde.

Ma pâtisserie préférée ♥^♥_♥♥

Ingredients

Sponge

• 200 g confection's sugar
• 200 g almond flour
• 6 eggs
• 28 g all-purpose flour
• 7 egg whites (room temperature)
• 28 g superfine sugar

Chocolate ganache

• 165 mL heavy cream
• 200 g dark chocolate, chopped

Coffee buttercream

• 4 eggs
• 70 g water
• 285 g superfine sugar
• 395 g butter, softened
• 2 tbsp coffee extract

Coffee syrup

• 305 g water
• 140 g superfine sugar
• 2 tbsp coffee extract

Chocolate glaze

• 300 g chocolate pate a glacer
• 90 g semisweet chocolate
• 60 g unsweetened chocolate
• 45 g vegetable oil

Chablon layer

• 100 g pate a glacer

Instructions

Sponge

1. Preheat the oven to 425°F. Line 2 sheet pans with parchment paper.
2. In a stand mixer fitted with the whisk attachment, whisk the confectioner’s sugar, almond flour and 4 of the eggs on high, until mixture doubles in volume, about 4 minutes. Add the last 2 eggs and whisk on high for another 5 minutes.
3. To make the meringue, whisk the egg whites until soft peaks form. Add in ¼ of the sugar. Increase the speed of the mixer and slowly pour in the rest of the sugar. Whip until you reach medium-stiff peaks.
4. Fold ⅓ of the meringue into the yolk mixture, followed by the flour. When the mixture is smooth, gently fold in the remaining meringue.
5. Divide the mixture between the two prepared pans, Place pans in oven and turn temperature down to 375°F. Bake until deep golden brown, about 18 to 22 minutes, quickly rotating halfway.

Chocolate ganache

1. Scald the heavy cream in a saucepot. Pour cream over the chopped chocolate and let sit for a minute to let the chocolate melt. Stir until smooth.

Buttercream

1. Beat the eggs to ribbon stage in a stand mixer fitted with the whisk attachment.
2. Pour the water in a small saucepan and cover with the sugar. Heat to 240°F.
3. Pour the syrup into the egg in a thin stream, whisking on medium. Once all the syrup has been added, increase speed to high. The mixture should be thick and creamy. Continue to whisk until room temperature.
4. Once completely cooled, continue whisking and add the butter, little by little. Add the coffee extract.

Coffee syrup

1. Bring the sugar and water to a boil. Remove from heat and add the coffee extract.

Chocolate glaze

1. Place all the ingredients in a bowl and melt over a bain-marie. Gently stir the glaze to avoid incorporating air. Set aside ¼ cup of glaze.

Chablon

1. Melt pate a glacer over a double boiler. Set aside.

Assembly

1. Warm coffee syrup in saucepan over medium heat until warm to the touch.
2. Cut sponges in half crosswise, leaving parchment on sponge (this means you cut the paper along with the sponge). You will have 4 pieces of sponge, but you will only need 3 for your cake.
3. Place one sponge layer on the underside of a rimmed baking sheet. Using an offset spatula, evenly spread all of the pate a glacer over the top, from edge to edge. Let set in fridge for 2 minutes.
4. Flip sponge onto underside of a sheet tray lined with parchment so chablon is on the bottom and gently peel parchment from sponge. Brush with warm coffee syrup. Sponge should be evenly saturated, but not soggy.
5. Spread a thin layer of coffee buttercream on the sponge, no thicker than 1/8 of an inch, as smoothly and evenly as possible.
6. Cover with another layer of sponge, press lightly, and brush with coffee syrup as before.
7. Spread the ganache over the sponge in a very thin layer, no thicker than 1/8-inch, as smoothly and evenly as possible.
8. Cover the ganache with the third layer of sponge, press lightly and then brush with the coffee syrup as before.
9. Spread a very thin layer of buttercream on top of the cake, thinner than previous layers.
10. Chill the cake in the freezer for 10 minutes.
11. Once set, pour the glaze on top of the cake, avoiding spreading with a spatula — let it flow on its own. Place cake in the freezer to allow the glaze to set for at least 10 minutes.
12. With a hot knife, trim the sides of the cake perfectly to 9 inches x 6 inches.
13. Use the reserved glaze to fill a paper cone. Pipe the word "Opera" in cursive on top of the cake.

Ingredients

• 1 cup whole wheat flour
• ⅓ cup all-purpose flour
• ⅓ cup wheat bran
• ¼ cup packed light brown sugar
• ½ tsp salt
• ⅔ cup cold unsalted butter, cubed
• 1 - 2 tbsp milk
• 3 cups chopped milk chocolate

Preparation

1. Preheat oven to 350 F. Line two rimmed baking sheets with parchment paper. Set aside.
2. In a food processor, pulse together flours, wheat bran, sugar and salt. Add butter and pulse until mixture resembles coarse crumbs. Gradually add milk until dough is moistened and holds together when squeezed.
3. Turn dough out onto counter and knead gently to bring together.
4. Flour counter and roll dough to scant ¼-inch thick. Cut into rounds and place on prepared baking sheets.
5. Bake 16 - 18 minutes, until firm and edges begin to brown. Cool for two minutes on pan, then remove to a wire cooling rack to cool completely.
6. While cookies are baking, melt ¾ of the chocolate in a large heat-proof bowl set over a saucepan of simmering water. Melt chocolate to 45 C. Remove from heat and add reserved chocolate. Continue stirring until temperature reaches 27 C. Briefly place bowl over simmering water and heat chocolate gently to 29 - 30 C.
7. Dip one face of each cookie into tempered chocolate, then make a criss-cross pattern in the chocolate with the tines of a fork. Place — chocolate side up — on cooling racks to dry.

Vraiment très bon. Mais avec du chocolat noir amer (ce que j'avais sous la main), ce n'est pas idéal. J'ai fait la recette 2 fois. Une fois avec chocolat et une fois sans.

Ingrédients

• 2 œufs
• 80g de miel liquide
• 60g d’huile d’olive
• 115ml de lait de riz (ou autre lait de votre choix)
• 170 g de farine de sarrasin (ou un mélange de farine de châtaigne et de riz – ou de blé – par exemple)
• 2 c. à café de poudre à lever
• 30g de cacao en poudre
• Chocolat à pâtisserie concassé
• Fruits secs : noix, cranberries…

Instructions

1. Préchauffer le four à 180 °C.
2. Dans un saladier, casser les oeufs, ajouter le miel et l’huile d’olive.
3. Mélanger, puis incorporer le lait.
4. Ajouter la farine, la poudre à lever et le cacao en poudre.
5. Mélanger jusqu’à ce que la pâte soit bien homogène, puis incorporer les garnitures choisies (chocolat concassé, cerneaux de noix, cranberries, etc.).
6. Verser dans des moules à muffins ou dans un moule à manqué.
7. Cuire au four pendant 15 mn (petits modèles) à 25 mn (gros gâteau).
8. Laisser refroidir avant de démouler.

Une boisson à tester !

Ingredients

• ⅓ cup Hershey’s Special Dark unsweetened cocoa powder you can use regular unsweetened but they won’t be as dark as shown
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1¼ cups all-purpose flour
• ½ cup butter softened
• ⅔ cup brown sugar
• ¼ cup granulated sugar
• 1 teaspoon vanilla
• 1 large egg
• ¾ cup chocolate chips
• ¾ cup white chocolate chips
• 1 cup chopped macadamia nuts

Instructions

1. Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats.
2. In a medium bowl, whisk together cocoa powder, baking soda, salt, and flour. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars. Mix in egg and vanilla and mix until smooth. Add dry ingredients and mix until combined. Mix in both chocolate chips and macadamia nuts.
4. Scoop 2 tablespoon sized balls of dough onto the cookie sheets, 3 inches apart. Bake for 9-12 minutes until they just lose their glossy sheen. Err on the side of underdone for these cookies; they taste better that way. Cool at least 5 minutes on cookie sheets before removing.
5. Store in an airtight container for up to 3 days or freeze for up to one month.

La recette est très bonne malgré l'utilisation malgré moi de noix un peu rance.

Je trouve que c'est mieux d'aplatir les boules de pâte car elles ne le font pas d'elles même sous l'effet de la chaleur. En plus de cela, il ne faut vraiment pas trop les cuire car ils deviennent un peu dur.