Ingrédients

• 8 tasses tomates vertes
• 3 tasses oignons
• ½ cuillère à thé graine de céleri
• ¼ cuillère à thé poivre de Cayenne
• 2 tasses sucre
• 2 tasses vinaigre blanc
• ¼ tasse épices à marinade dans un coton fromage

Préparation

1. Laver et couper les tomates vertes en dés.
2. Couper les oignons en dés.
3. Dans une grande marmite, mêler le vinaigre, le sucre, les graines de céleri et le poivre de Cayenne.
4. Ajouter les légumes.
5. Ajouter les épices à marinade, enrobés dans un coton fromage.
6. Faire mijoter jusqu'à ce que les légumes soient cuits, en brassant de temps en temps.
7. Verser dans des bocaux stérilisés et sceller.

Ingredients

Meatloaf

• ½ medium onion diced
• 1 teaspoon butter
• 2 eggs
• ¾ cup milk
• ¾ cup Italian breadcrumbs or seasoned breadcrumbs
• 2 pounds lean ground beef 80/20
• 1 tablespoon ketchup or chili sauce
• 1 teaspoon Italian seasoning
• 2 tablespoons fresh parsley chopped, or 2 teaspoons dried parsley
• 1 teaspoon Kosher salt & ½ teaspoon black pepper more to taste

Meatloaf Sauce

• ½ cup chili sauce *see note
• ½ cup ketchup
• 2 tablespoons brown sugar optional

Instructions

1. Preheat the oven to 350°F. Line a rimmed baking pan with aluminum foil and spray with cooking spray.
2. In a small pan, cook onions in butter over medium low heat until tender. Let them cool completely.
3. In a medium bowl, combine eggs, milk, and breadcrumbs. Let the mixture sit for 5-10 minutes.
4. Add the ground beef, cooked onions, ketchup or chili sauce, Italian seasoning, parsley, and salt & pepper to the bowl. Mix until just combined.
5. Form a 8"x4" loaf on the prepared baking pan and bake for 40 minutes.
6. While the meatloaf is cooking, combine the chili sauce and ketchup (and brown sugar if using). Spread mixture over the meatloaf and bake for an additional 10-15 minutes or until cooked through and the meatloaf reaches an internal temperature of 160°F. Broil for 1-2 minutes if desired.
7. Let the meatloaf rest for 10 minutes before slicing and serving.

Ingredients

• 4¾ cups (570g) King Arthur Unbleached All-Purpose Flour
• 1 teaspoon cinnamon
• ¼ teaspoon ginger
• ¼ teaspoon cloves, optional
• ¼ cup (50g) light brown sugar or dark brown sugar, packed
• 1½ teaspoons (9g) table salt
• 1 tablespoon (10g) instant yeast
• ¾ cup (170g) pumpkin purée or squash purée
• 2 large eggs
• ¾ cup (170g) water
• 4 tablespoons (57g) butter, softened
• ¾ cup (128g) dried cranberries or golden raisins
• ¼ cup (46g) crystallized ginger, diced

Instructions

1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead all of the dough ingredients except the fruit and crystallized ginger — by hand, mixer, or bread machine — until you've made a soft, fairly smooth dough. Pumpkin varies in water content, so add extra water or flour if needed. Right at the end, knead in the fruit and crystallized ginger.
2. Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise for 1 1/2 hours, until it's almost double in bulk.
3. Turn the dough out onto a lightly greased surface, gently deflate it, and divide it into 16 pieces, roughly 2 3/4 ounces each.
4. Roll each piece into a ball. Place rolls in the lightly greased cups of a couple of standard muffin pans (which will help them maintain their round shape); or onto a greased or parchment-lined baking sheet.
5. Set aside, covered lightly, to rise for 1 hour, or until the rolls look puffy.
6. Preheat the oven to 350°F.
7. Bake the rolls for 25 to 30 minutes, until they're lightly browned and the center of one reads 190°F on an instant-read thermometer.
8. Remove the pans from the oven and turn the rolls out onto a rack to cool. Serve warm or at room temperature.

Ingredients

Dough

• ½ Cup warm water
• 1 Tbsp./Packet Red Star Platinum Yeast (7g)
• 1 Cup milk
• ¼ Cup butter (57g)
• ½ Cup sugar
• ½ tsp. salt
• 1 large egg
• ½ tsp. cardamom
• 3 ¾ Cup unbleached bread flour

Drizzle

• ½ Cup powdered sugar
• ¼ tsp. vanilla
• 1-3 tsp. milk

Instructions

1. Place warm water and yeast in EZ DOH bucket and stir to dissolve yeast.
2. Heat milk, butter, sugar and salt together in a saucepan on low, until butter is melted. Let cool until just warm to the touch.
3. Pour into EZ DOH bucket with yeast mixture.
4. Stir in egg, ¾ Cup flour and cardamom.
5. Cover and let rest for 20 minutes.
6. Add remaining flour and EZ DOH-it for 2-3 minutes until the dough is smooth and soft and all ingredients are incorporated.
7. Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket.
8. Cover and let rise until doubled.
9. At this point, the dough can be removed from the bucket and divided into 2 equal portions for two medium-sized loaves.
10. Divide each piece into 3 equal pieces.
11. Roll each piece out to about 12”, or long enough to braid.
12. Connect the ropes at the top by pressing together and then tucking under the dough.
13. Continue to braid the dough, then press together at the base and tuck under.
14. Place the two braided loaves on a greased baking sheet, cover and let rise until almost doubled.
15. Bake at 350°F for 25-30 minutes or until golden.
16. Remove from oven and brush with butter to soften crust.
17. Cool on a wire rack.
18. Mix drizzle ingredients and drizzle over the cooled loaf.

Ingredients

Tangzhong

• 50gm （1/3 cup) bread flour
• 250ml （1cup water, could be replaced by milk, or 50/50 water and milk)

Bread

• 350gm (2½ cups) bread flour
• 55gm (3 Tbsp+2 tsp) caster sugar
• 5gm (1 tsp) salt
• 56gm egg (equals to 1 large egg)
• 7gm (1Tbsp +1 tsp) milk powder (to increase fragrance, optional)
• 125ml (½ cup) milk
• 120gm tangzhong (use half of the tangzhong you make from above)
• 5 to 6gm (2 tsp) instant yeast
• 30gm (3 Tbsp) butter (cut into small pieces, softened at room temperature)

Fillings

• bacon, to taste
• cheese, to taste

Instructions

Tangzhong

1. Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.
2. The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done. You get the tangzhong. (Some people might like to use a thermometer to check the temperature. After a few trials, I found this simple method works every time.) Remove from heat.
3. Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. The tangzhong can be used straight away once it cools down to room temperature. Just measure out the amount you need. The leftover tangzhong can be stored in fridge up to a few days as long as it doesn't turn grey. If so, you need to discard and cook some more. (Note: The chilled tangzhong should return to room temperature before adding into other ingredients. )

Bread

1. Combine all dry ingredients: flour, salt, sugar and instant yeast in a bowl. Make a well in the center. Whisk and combine all wet ingredients: milk, egg and tangzhong, then add into the well of the dry ingredients. Knead until you get a dough shape and gluten has developed, then knead in the butter. Mind you, it’d be quite messy at this stage (That's why I used a bread maker). Keep kneading until the dough is smooth, not sticky and elastic. To test if the dough is ready, you might stretch the dough. If it forms a thin “membrane”, it’s done. The time of kneading all depends on how hard and fast you knead. (Note: I use bread maker to do this hardest part and messy job for me. I added the wet ingredients into my bread maker first, then followed by the dry ingredients. The yeast is the last to add.)
2. Knead the dough into a ball shape. Place in a greased bowl and cover with a wet towel or cling wrap. Let it proof till it's doubled in size, about 40 minutes (Note: the time will vary and depends on the weather. The best temperature for proofing is 28C. I still used my bread maker in this stage. And my bread maker has a heater.)
3. Transfer to a clean floured surface. Deflate and divide the dough into four equal portions. Knead into ball shapes. Cover with cling wrap, let rest for 15 minutes.
4. Roll out each portion of the dough with a rolling pin into an oval shape. Sprinkle bacon and cheese evenly as much as you like. Roll from the upper, shorter end down to the bottom (as picture shown). Flatten the dough with your rolling pin. Then roll once again. The seals face down.
5. Arrange the rolled-up dough in a greased or non-stick loaf tin (as picture shown). Leave it for the 2nd round of proofing, about 40 minutes, or until the dough rises up to 3/4 of the height of the tin inside.
6. Brush whisked egg on surface. Bake in a pre-heated 180C (356F) oven for 35 to 40 minutes. Remove from the oven and tin. Transfer onto a wire rack and let cool completely. Slice to serve or place in an airtight plastic bag or container once it's thoroughly cooled.

Ingredients

Soaker Ingredients

• 204 g raisins
• 61 g candied orange peel
• 92 g candied lemon peel
• 82 g slivered almonds
• 34 g rum

Sponge Ingredients

• 120 grams flour
• 80 grams water
• 0.1 gram instant yeast (a small pinch)

Final Dough Ingredients

• 348 grams flour
• 53 grams milk
• 18.6 grams (2 Tablespoons) osmotolerant yeast or 25.3 grams (2 Tablespoons + 2 teaspoons) instant yeast
• 8 grams (1-⅓ teaspoons) salt
• 8 grams (2-⅓ teaspoons) diastatic malt powder (omit if you don’t have it)
• 51 grams sugar
• 53 grams egg (about one large egg)
• 5 grams grated lemon zest (one average lemon)
• 5 grams grated orange zest (one small orange)
• ⅓ teaspoon of each of these ground spices: cinnamon, cardamom, cloves, allspice, nutmeg
• 273 grams unsalted butter, at room temperature (should be pliable)
• all of the sponge
• all of the soaker
• about 180 grams of marzipan, divided into four pieces

Finishing Ingredients

• clarified butter
• fine granulated sugar
• powdered (confectioner’s) sugar

Instructions

1. Combine the soaker ingredients in a medium bowl. Cover and leave at room temperature for about 12 hours.
2. Meanwhile, combine the sponge ingredients in another medium bowl. Cover and ferment at room temperature for 12 hours.
3. In the bowl of a stand mixer, combine all of the final dough ingredients except the soaker and the marzipan. Mix in slow speed until all the ingredients are incorporated, about 4 or 5 minutes.
4. Continue mixing in medium speed until the gluten reaches full development. The dough should come together around the hook and should no longer stick to the sides and bottom of the bowl. This could take about 20 minutes or more, but will depend on your mixer.
5. Add the soaked fruits and mix on slow speed just until they are evenly distributed through the dough.
6. Transfer the dough to a lightly buttered container. Cover and ferment for 30 minutes at room temperature.
7. Turn the dough onto the counter. Divide into four pieces of about 375 grams each. Preshape the dough into balls and let them rest, covered, for 30 minutes.
8. Shape the loaves as shown above and place them on parchment-lined baking sheets (two per sheet). Slip them into a large plastic bag with a bowl of warm water. Proof for about 90 minutes, replenishing the water when it cools.
9. Meanwhile, preheat the oven to 375F on convection setting or 400F on regular bake setting. You will also need steam during the initial phase of baking, so prepare for this now.
10. Bake for 10 minutes, open the oven door briefly to allow any remaining steam to escape, and bake for another 15-20 minutes. If you do not have convection, you may need to rotate the position of the baking sheets halfway through the bake to ensure even browning.
11. While the loaves are still warm, brush them with clarified butter. Dredge them in fine granulated sugar, brushing off the excess.
12. When cool, sift powdered sugar over the loaves. You can leave the stollen out overnight to let the loaves dry and the sugar crust up a bit.
13. To store, wrap tightly in foil; it will keep for several days.
14. To serve, slice thinly.

C'est vraiment super bon. J'en referai.
Apparement, on peut le préparer plusieurs semaines à l'avance pour laisser les saveurs s'équilibrer.
Idéal pour faire un cadeau de Noël fait-maison.

Ingrédients

pour la pâte fermentée

• 300g de farine T55 ou T65
• ½ cc de levure sèche instantanée
• ¾ cc de sel fin
• 180 à 200ml d'eau tempérée

pour la pâte finale

• 600g de farine T65
• 2 cc de levure sèche instantanée
• 2 cc de sel fin
• 280 à 300ml d'eau tiède
• 15g de miel
• 40g d'huile végétale neutre
• 1 œuf
• graines de sésame, pavot, nigelle au choix

Instructions

Préparation de la pâte fermentée (la veille)

1. Dans un grand saladier, mélanger la farine avec la levure puis le sel et ajouter l'eau. Mélanger avec une cuillère en bois pour former une pâte grossière hétérogène. Ajuster avec de la farine (si la pâte parait trop collante) ou de l'eau (s'il reste de la farine non amalgamée) puis transvaser sur un plan de travail légèrement fariné dès formation d'une boule.
2. Pétrir la pâte pendant 5 à 10 min ou le temps qu'elle devienne lisse, souple et élastique (la pâte doit être légèrement collante au toucher - effet scotch).
3. Mettre la pâte dans un saladier légèrement huilé et la tourner dans tous les sens pour que sa surface aussi soit recouverte d'une fine pellicule d'huile. Couvrir avec du film alimentaire et laisser lever environ 1h (la pâte doit avoir atteint 1 fois 1/2 son volume initial).
4. Travailler brièvement la pâte sur le plan de travail ou directement dans le saladier pour la dégazer puis couvrir à nouveau et placer au réfrigérateur pour la nuit.

Note : la pâte fermentée peut être conservée 3 jours au réfrigérateur ou congelée 3 mois bien fermée dans un sac congélation. Vous pouvez également utiliser la pâte fermentée le jour même après l'avoir laissé pousser 2h au lieu d'1 mais elle aura moins d'arômes.

Préparation de la pâte finale

1. Environ 1h avant de préparer le pain, sortir la pâte fermentée du réfrigérateur, la diviser en une dizaine de morceaux et laisser revenir à température ambiante pendant 1 h bien couverts avec un torchon ou du film alimentaire.
2. Dans un grand saladier, mélanger la farine et la levure sèche puis ajouter le sel, mélanger et creuser un puits. Verser l'eau tiède, ajouter les morceaux de pâte fermentée et les écraser grossièrement du bout des doigts pour les délayer un peu. Ajouter le miel, l'huile et l'oeuf grossièrement battu.
   Mélanger avec une cuillère en bois en partant du centre et en élargissant le mouvement pour faire tomber et incorporer la farine des bords. Continuer à mélanger jusqu'à formation d'une "boule" de pâte hétérogène (ajouter éventuellement un peu d'eau s'il reste de la farine non incorporée).
3. Transférer la pâte sur un plan de travail légèrement fariné et la travailler énergiquement au départ pour favoriser la formation du réseau glutineux puis dès que la pâte commence à s'homogénéiser et à s'assouplir, la pétrir pendant une dizaine de minutes ou le temps nécessaire pour qu'elle passe le windowpane test et qu'elle soit légèrement collante au toucher.
4. Placer la pâte en boule dans un saladier huilé en la retournant pour la recouvrir sur toute sa surface. 1. Couvrir avec du film alimentaire et laisser reposer pendant 2h (la pâte doit doubler de volume).
   Note : le temps de repos ici doit impérativement être de 2h: si la pâte double de volume avant ce temps, il faut la re-pétrir gentiment pour la dégazer un peu puis la remettre à pousser le temps nécessaire pour qu'elle double de volume
5. Transvaser la pâte sur un plan de travail très légèrement fariné si besoin est et la replier 2 ou 3 fois sur elle-même. Diviser en 12 morceaux de même poids (environ 120g) et les bouler sans serrer (la pâte devant être étirée et façonnée par la suite). Couvrir avec du film alimentaire légèrement huilé et laisser en détente pendant 10 min.
6. Préparer 2 plaques de cuisson en les garnissant avec du papier sulfurisé légèrement huilé et saupoudré de semoule de maïs (ou de blé).

Façonnage des petits pains Kaiser

1. Il existe plusieurs façons de donner leur forme particulière à ces pains: la plus rapide et bien sûr celle utilisée par les professionnels consiste à utiliser un tampon-empreinte spécial (le même que celle utilisée pour les michette italiennes) disponible sur internet; la seconde plus sophistiquée mais qui demande de la patience et de la dextérité consiste en une série de replis de la pâte pour former des "pétales" et la troisième de loin la plus ludique, la plus utilisée parmi les amateurs et qui donne à mon avis les plus beaux résultats est celle du nœud comme indiqué ci-dessous.
2. Façonner chaque pâton en boudin d'environ 30 cm (en suivant le procédé détaillé ici). Faire un simple nœud sans serrer (a) puis faire une boucle avec l'extrémité droite d'abord en la faisant passer par-dessus le nœud (b) et ressortir par le centre. Procéder de même avec l'extrémité gauche qui doit faire une boucle par-dessus le nœud (c) et ressortir par le centre mais cette fois par derrière (d).
3. Déposer les petits pains au fur et à mesure sur les plaques de cuisson en les retournant (face nouée dessous), huiler légèrement la surface et couvrir avec du film alimentaire sans serrer.
   Laisser reposer pendant 45 min puis retourner très délicatement face nouée dessus, couvrir avec le film alimentaire légèrement huilé et laisser à nouveau reposer pendant 40 min environ (les pains doivent avoir doublé de volume).
   Note : il faut être particulièrement délicat dans la manipulation pour éviter de dégazer les pains. Vous pouvez utiliser une large spatule huilée glissée sous le pain à la place de vos mains. Personnellement, je préfère me servir du papier sulfurisé sur lequel sont posés les pains: je le soulève légèrement du côté du pain à retourner pour aider celui-ci à se décoller et je le réceptionne retourné dans mon autre main (légèrement huilée également) puis je le remets délicatement à sa place.
4. Préchauffer le four th. 7-8 (220°C) en plaçant un récipient métallique rempli d'eau chaude à même la sole ou sur le rack le plus bas du four pour créer une atmosphère humide indispensable à la formation de la croûte craquante caractéristique du kaiser.
5. Vaporiser les pains avec de l'eau (ou les badigeonner au pinceau toujours délicatement et sans excès d'eau) et les saupoudrer avec les graines choisies si vous les utilisez.
   Enfourner et laisser cuire pendant 5 min puis baisser le thermostat à 6-7 (200°C) et prolonger la cuisson environ 15-20 min en retournant les plaques après 10 min pour une cuisson régulière. Les petits pains Kaiser doivent avoir une couleur dorée caramel et sonner creux lorsque leur fond est tapoté.
6. Transférer les pains sur une grille et laisser refroidir. Et voilà: les pains sont prêts pour le sandwich!

Ingredients

• ⅔ cup (4 ounces) chopped milk chocolate or milk chocolate chips
• ½ cup tahini
• ⅛ teaspoon kosher salt
• ½ teaspoon vanilla extract

Instructions

1. Melt the chocolate in a double boiler or by microwaving in 30-second increments, stirring after each, until melted and smooth.
2. Stir in the tahini, salt, and vanilla.
3. It will thicken as it cools.

Source : « Molly on the range » de Molly Yeh
Note : C'est excellent et surtout très facile à faire.

Ingredients (Four 10" rolls)

• 260 g 1% Milk*
• 6 g Instant Dry Yeast (about 1 packet)
• 8 g Diastatic Malt powder (optional)
• 400 g Bread Flour (all-purpose works too)
• 10 g Honey (or sugar)
• 20 g Olive Oil
• 8 g Salt
• Egg wash: 1 egg white + spoonful of water
• Cornmeal for sprinkling

*Note: You could use a liquid mixture of equal parts whole milk and water. I prefer using all skim or 1% milk.

Instructions

1. Warm 260 g milk in the microwave for about 50 seconds. Ideally, the temperature is between 105-110 F to optimize yeast activity. Add 6 g of yeast along with 8 g diastatic malt powder and stir to combine. Let stand for 3-5 minutes until light foam surfaces and bubbles are visible.
   Note: Proofing the yeast is done to test the viability of the yeast. If there is no foam surface or little bubbles the yeast is likely dead and should be discarded for new yeast.
2. Meanwhile, add 400 g flour, 10 g honey, 20 g olive oil, and 8 g of salt to a large mixing bowl. Once the yeast is proofed, pour in the mixture and vigorously mix the dough with your hands until no dry flour remains in the bowl and a cohesive mass forms, about 2 minutes. Cover with plastic wrap and let rest for 15 minutes.
   Note: Resting will allow the flour to start hydrating all on its own, and make the dough a little bit easier to work with when we start kneading.
3. Kneading (Gluten development) - 5:20 pm to 5:30 pm
4. Once rested, turn the dough out onto a clean counter and knead for 8-10 minutes. I advise setting a timer to make sure ample time is spent kneading. Knead the dough until it is completely smooth and no longer sticky.
5. After kneading the dough, cut off a piece and test for gluten development by carefully stretching the dough very thin to check for a see-through 'window' before tearing.
   Note: The gluten window test is the key to understanding if the flour has been hydrated enough which is how gluten is developed. If the dough tears before getting to a slightly translucent window continue kneading for another couple of minutes.
6. Once done kneading, add the dough to the mixing bowl and cover with plastic wrap. Let rise until doubled in size, about 45-60 minutes though it could take longer depending on the yeast, room/dough temperature..
7. Once doubled in size, punch the dough down and divide into 4 equal portions, roughly 175 grams each.
8. Using your fingertips lightly press and stretch and piece of dough into a rectangle about 8 inches wide and 1 inch thick. Tightly roll the rough from the bottom to the top. Press and seal the seam created on the bottom of the roll. Now, you should have a log of dough with the seam side down. Applying even pressure with the palm of your hands in the center of the dough begin gently rolling the log out into a cylinder, about 10 inches long.
   Note: For shaping, just take a look at the video, it's hard to explain in words.
9. Evenly sprinkle cornmeal on two baking sheets. Shape each hoagie roll and place 2 on each baking sheet. Cover lightly with plastic wrap or a towel and let the rolls proof until about 1.5 to 2 times in size, another 45-60 minutes.
10. With 15 minutes of proofing left, preheat the oven to 375 F. Place an oven-safe pan or another baking sheet on the bottom rack of the oven.
    Note: Ice will be dropped on the hot pan to help create a steamy environment for better oven spring.
11. Using a razor or really sharp knife, score the hoagie rolls with one long slash at a 45-degree angle to allow for oven spring.
12. Whisk the egg white and spoonful of water together. Using a brush, lightly spread the egg wash on the exterior to gives us a better crust. Sprinkle a little cornmeal over top. Note: At this point, you can sprinkle on toppings like sesame seeds, or herbs and spices if you would like.
13. Place the rolls into the oven on the middle rack and toss in 4 to 5 ice cubes on the hot pan on the preheated pan which will create steam.
14. Bake for 10 minutes then rotate the pan. Continue baking for another 8-10 minutes until the crust is golden brown and the internal temperature reaches 200 F.
15. Let cool completely on a wire rack. I actually like to store these in a plastic bag for 1 day before making a hoagie.

Ce pain est vraiment très bon. Il est un peu sucré à cause du miel mais ce n'est pas trop. Il se marie très bien avec du beurre salé.

Ingredients

Dough

• 1 ¼ Cup warm milk (should be just warmed to the touch)
• 1 Tbsp/packet Red Star Platinum Yeast
• ⅓ Cup honey
• 3 Tbsp. butter, softened
• 1 ¼ Cup white whole wheat flour
• 1 ¾ Cup unbleached, all-purpose flour
• 1 ½ tsp. kosher salt
• ¾ Cup old-fashioned oats

Topping

• Small amount of honey, warmed
• Small amount of old-fashioned rolled oats

Instructions

1. Place warm milk and yeast in EZ DOH bucket and stir to dissolve yeast. Let rest 1 minute.
2. Add one cup of flour, then additional dough ingredients. EZ DOH-it for 2-3 minutes, or until dough is smooth and soft and all ingredients are incorporated (add small amounts of additional flour if dough is too sticky).
3. Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket.
4. Cover and let rise until doubled.
5. Remove dough from bucket and deflate.
6. Roll dough into a small rectangle, then roll up from long side. Pinch seams. Gently fold ends under and place, seam-side down in a large greased loaf pan (or form two smaller loaves and place in two smaller pans).
7. Cover with a clean dishtowel and let rise until the loaf is nearly doubled.
8. Gently brush the melted honey onto the top of the loaf and sprinkle the old-fashioned oats over the honey.
9. Bake at 350°F for 35-45 minutes. You may want to tent the top of the bread after ½ hr. to prevent over-browning.

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).

• Voir aussi → Mise en conserve Bernardin : vous êtes capable: Cornichons sucrés bread and butter traditionnels

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.

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.

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

• 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.

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.