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.

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.

Comment conserver des œufs longtemps sans réfrigération.

Je connaissais la chicorée torréfiée mais pas le pissenlit. C'est à tester !

Après avoir récolter les racines de pissenlit (idéalement en hiver ou au printemps), lavez-les et coupez-les en petits morceaux. Ensuite, placez ces petits tronçons de racines dans un four à une température de 200°C (jusqu’à brunissement des morceaux) afin de bien les torréfier. Après refroidissement, les racines devront être broyées (avec un petit broyeur ou un moulin à café) afin d’en faire de la poudre. Ainsi vous aurez obtenu la poudre nécessaire pour faire un bon café de Pissenlit !

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.

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.

Superbe maison ! J'aime vraiment ce qu'ils ont fait.

Des guides pour le jardin.

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.