Ingredienti

• 500g farina tipo 0 (forza W350 o almeno 13g di proteine)
• 500g acqua fredda (100% idratazione)
• 3g lievito di birra secco (o 5g fresco)
• 12g sale
• 20g olio extravergine d’oliva

Procedimento

1. Sciogli il lievito e il sale nell’acqua, poi aggiungi la farina. Mescola fino a ottenere un impasto grezzo.
2. Dopo 20 min, aggiungi l’olio e fai delle pieghe in ciotola fino a renderlo liscio.
3. Copri e lascia riposare 30 min, ripeti le pieghe(3 pieghe tot ogni 30 min).
4. Trasferisci in frigo per 12–24 ore.
5. Riporta a temperatura ambiente, versa in teglia ben oliata e fai lievitare ancora 2 ore.
6. Aggiungi i pomodorini, olio, sale grosso e origano. Inforna a 230°C per circa 20–25 min (fino a doratura).
7. Lascia intiepidire e… goditi questa nuvola! 🤌

Ingrédients

• 500g de chocolat
• 450g de beurre
• 650g de sucre
• 650g d’œufs (environ 13 œufs)
• 200g de farine

Instructions

1. On commence par faire fondre notre beurre.
2. Pendant ce temps, on mélange le sucre, la farine, et on ajoute les œufs.
3. Une fois que le beurre est bien fondu et chaud, on le verse dans le chocolat.
4. On mélange jusqu’à ce que le chocolat soit complètement fondu.
5. On verse le chocolat et le beurre dans le mélange.
6. On poche la pâte directement dans des moules individuels.
7. L’astuce, c’est que ça tu vas pouvoir le conserver dans ton frigo facilement 15 jours et les cuire quand tu veux pour le goûter des enfants.
8. Cuisson : 10 minutes, 170 degrés Celsius.

Moins vous cuisez, plus ça sera moelleux au milieu. Voir coulant.
Si tu veux un cœur ultra coulant : 8 minutes.
Si tu veux moelleux partout : 12 minutes.

Ingrédients

• Un foie gras de qualité éveiné ou non
• gros sel 1 ou 2 kg
• poivre
• 4 épices
• sucre
• sel fin
• porto ou autre alcool type armagnac, pineau
• gaze ou compresses

Instructions

1. Éveiner le foie si ce n’est déja fait et le reconstituer.
2. Saupoudrer le foie d'une pincée de 4 épices et d'un peu de sucre en poudre, salez le normalement
3. L’entourer de 2 couches de gaze ( faire attention à ce qu’il soit bien enfermé dans la gaze )
4. Déposer un lit de gros sel dans un récipient, poser le foie gras dessus et recouvrir totalement de gros sel. Réserver au frais 15h pour un foie de 500 gr mi-cuit.
5. Ôter le foie du sel et ôter la gaze
6. Saupoudrer le foie de beaucoup de poivre moulu.
7. Imprégner un peu de gaze de 2 à 3 cuillères à soupe d’alcool et emballer à nouveau le foie avec.
8. Rouler le tout dans un torchon propre et bien serré et laisser reposer 24 à 48 h avant dégustation.

Notes : Il faut compter deux heures de " cuisson" au sel pour 100g de foie. 12h pour un foie de 600g, 14h pour un foie de 700g, etc...

Today, I have the pleasure of talking about one of my most favorite things in the world…interfacing! This post will be concentrated on the particular Pellon Interfacings that I use while making bags. Interfacing makes up 25% of my stash…no lie! It’s one of those things that you just need to have on hand at all times, because you’ll use it in most any project – to make quilted items, bags, garments, you name it is available in the U.S. If you are one of my friends in another country, I have put together this helpful interfacing conversion chart for Vilene interfacing that you might use when making a bag. For the purpose of this article, I will refer to particular Pellon interfacings, but feel free to glance at the chart to note the interfacing available in your area.

I assembled this chart with the help of the lovely folks at Pellon.

Edit 10/01/14 – Pellon is now widely available in Australia under the Legacy brand. Many of the names and item numbers are the same, with one small change (for example, Fusible Fleece under the Legacy brand has number L-987F, so basically they are just adding an ‘L’ in front of the original Pellon number). The main change is that Decor Bond under the Legacy brand is L-809 Fuse-N-Shade).

So let’s get started! Note: always use a pressing cloth when fusing your interfacing to fabric! Pellon interfacing is also available in boxes of product, usually around 2-3 yards per box. You can see examples of boxed interfacing in my photo above; most specialty quilt shops will stock the packaged interfacing!

Pellon 987F Fusible Fleece

Pellon 987F Fusible Fleece can be found by-the-yard at your local fabric store packaged on a bolt with a pale green label on it. It is fusible on one side, which means you can feel the ‘glue’ on one side, and this is the side that should go against the wrong side of your fabric. This interfacing has a bit of a loft to it. I like using it, but usually reserve it for either the lining of a bag (to add extra body), for straps (so that they are padded, but without any extra bulk), for small flaps, etc. I don’t often use it for the exterior of a bag because I have found that over a large area, it can possibly make the fabric look slightly crinkly because of the loft of the fleece.

One way that you can smooth out your fabric when using fusible fleece is to first fuse a layer of Shape Flex (which I’ll talk about later) to the fabric, then follow it with a layer of fusible fleece.

Another great use for fusible fleece is that you can cut small squares of it (approximately 2″ x 2″) to reinforce a magnetic snap that you might be using in your bag. Every time you open and close a magnetic snap, it puts pressure on your fabric. To resist against everyday wear-and-tear, slide the prongs of your snap through your fabric, and then put the square of fleece on top before you close the prongs. You shouldn’t have any worries about your fabric tearing under the strain of the magnetic snap now!

Pellon TP971F Fusible Thermolam

I absolutely love Thermolam. It also comes on a bolt with a light green label on it. It is also fusible on one side, so the tacky side should go against the wrong side of the fabric. Thermolam is fleece, but it is a needled fleece, which means it is denser and lies flat. It has a ton of uses. If I’m making a smaller quilted project like a mini quilt, mug rug, or oven mitts, I use Thermolam before I quilt the project. It eliminates the need for using pins or spray baster.

But this article is for bag-making. When I’m making a bag or other accessory, I like it to have body. Even if I was making a simple tote bag, I would not be happy if it was just 2 layers of fabric. Just too thin for me. I know it boils down to personal preference, but if I make a bag, I want it to be able to carry 20lb. without tearing at the bottom. It needs to feel like it has some substance to it.

So, if I am making a soft bag, I always always use Thermolam. I would, say, use the Thermolam fused to the exterior fabric of the bag, and possibly either Shape Flex or fusible fleece fused to the lining fabric of the bag. Thermolam, once fused, will make your fabric look nice and smooth. Depending on your iron, you might need to fuse it for a little bit longer than the manufacturer instructions (I’d suggest testing on a small piece first if you’ve never used it before). I find I sometimes need to iron it up to double the time as directed. Another personal tip is that I like to iron it (misting with a bit of water) with the interfacing side toward my iron, and when I’m sure it’s properly fused, I like to flip it over and iron on top of the fabric (with my pressing cloth in place, of course!). This will give your fabric an incredibly flat and smooth look.

Pellon SF-101 Shape Flex Fusible Woven

I use this in 100% of my bags. I might use it in different ways, but bar none, it is the most important interfacing in my stash. I fuse Shape Flex to every single pocket that I make. I fuse it to facings in garments. I for sure fuse it to an area around a zipper to help reinforce that area. You can find this interfacing in your local shop with a light purple label on the bolt.

Shape Flex will make a quilt-weight cotton have the feel, once fused, of a decor-weight or canvas-weight fabric. It will give the fabric a bit of sturdiness. As with the previous interfacings, the rough tacky side should go against the wrong side of your fabric before ironing. It is perfect as a stand-alone interfacing if you are making a small pouch or other smaller accessory. You can even combine it with other interfacings. Someone asked me the other day what is the most interfacing I have used on one piece of fabric, and the answer is 3. I like to experiment a lot, and there is no right or wrong answer. I might use a layer of Shape Flex, one of Thermolam, and another of 520. I get a little crazy sometimes.

520 Deco-Fuse Firm

Although this interfacing is great, it is not widely available (I believe you can get it at Hancocks and on their site on-line). If you are looking to make a very stiff bag, then this is the interfacing for you. Even though it is very stiff, it is about as thick as a piece of construction paper, which makes it reasonably easy to sew. Another good thing about this interfacing is that once it is fused, it never has that ‘fused’ look. So your fabric will look nice and smooth. It also holds a finger press, so I usually never have to iron any seams, I just use my fingers.

As with any stiff interfacing, it can be tricky to maneuver your bag through your sewing machine. I would strongly suggest cutting this interfacing 1/2″ smaller than your fabric pieces, in order to reduce bulk in the seam allowance. I say sew slowly, and come up with creative ways to get the stitching done. For instance, if you have to sew half a line of stitching, stop, feed the bag in from the opposite side to continue stitching, do that. Honestly, no one is going to see the wrong side of your bag, so it doesn’t have to be the prettiest stitching in the world (in my opinion).

520 Deco-Fuse is a great way to get a store-bought look to your bags. However, I think that Peltex #70 sew-in interfacing is a perfect substitute (see below).

Peltex 70 Sew-in

This interfacing is a little bit thicker than the 520 Deco-Fuse, and it is stiff as well. It comes on a bolt with a yellow label. Because it is a sew-in interfacing, it will not fuse to your fabric. You can either baste the interfacing to your fabric using a small seam allowance, OR (and this is my favorite method)…you can cut a piece of Shape Flex that is the same size as your pattern piece. Then cut a piece of Peltex sew-in from your pattern piece, but trim it 1/2″ smaller all the way around. Center the Peltex sew-in on the wrong side of your fabric, then place the fusible side of your Shape Flex on top. When you fuse the Shape Flex, it will seal the Peltex sew-in along the 1/2″ edges against your fabric. Having a smaller piece of Peltex sew-in will also help to reduce the bulk in your seam allowance.

The bottom of my Aeroplane Bags sewing pattern, pictured above, has Peltex in it (the small printed panel on the bottom of the bag). Since the bag was designed to carry a weekend’s worth of clothing or a featherweight sewing machine, I thought it was a necessity to have the bottom panel be extra-strong.

Another great reason to have some Peltex #70 around is for bag handle inserts. Some sewing patterns for bags call for you to create sort of a double-bias piece for each handle, meaning that your raw edges would not be exposed. I cut a strip of 1-1/2″ wide Peltex #70 for each of the handles in the bag below, and slide them into each handle piece before topstitching along each long edge. It makes the handles very stable. I’ve also used fusible fleece and Thermolam as handle inserts before. I suppose it just depends on what look you’re going for, but any will work.

Peltex 71 Single-sided Fusible

This interfacing is great when you want to fuse a small area of a project (such as the flap of a bag or clutch), but I find that sometimes when you are using it on a larger area of a project (for example, the exterior of a bag), it *can* give the fabric a ‘fused’ (aka crinkly) look.

It is a stiff interfacing like the Peltex Sew-in and the 520 Deco-Fuse. If you need a heavy/stiff interfacing that you’d like to fuse, I’d recommend the Peltex Sew-in.

809 Decor Bond

I began using this interfacing quite a bit, late last year. If there are panels or handles of a bag that you would like to give a stiff appearance to, but not want to look crinkly if you happen to fold or crease them, this is the interfacing for you.

Actually, I use this interfacing in 2 layers. I will first fuse a layer of Shape Flex against the wrong side of my fabric, and then follow up with 2 layers of Decor Bond. However, the Decor Bond I will cut approximately 1/2″ small on all sides of the particular pattern piece, to keep bulk out of the seam allowance. The yellow bag above was made using this method; the green solid panels only had the Decor Bond layers, in order to help that top panel stand up firmly.

You can also use a layer or two of Decor Bond if you want your bag to stand up by itself, but not be as stiff as Deco Shape or Peltex.

Psssttt! Did you know that if you don’t have any interfacing handy, Pellon Wonder Under (a fusible web) will turn any fabric into a fusible interfacing? For example, you can use Pellon Nature’s Touch or Warm and Natural batting in place of Pellon Thermolam, or another quilting cotton in place of Pellon Shape Flex. How’s that!!

I hope this article has shed a little bit of light on bag interfacing. I know it’s something that we don’t talk about a lot, but we probably should, because it’s one of the things that sewers can find confusing, and I get asked a lot of questions about it!

By Annie’s Soft and Stable

Also, another favorite interfacing that I started using in 2013 and use in just about every bag is By Annie’s Soft and Stable. It is my heavy favorite, and if you notice the bag patterns in my shop, you’ll see that they were all made using Soft and Stable. I invite you to read my separate blog post about Soft and Stable, and check out the video that I shot:

Many sewing patterns only name interfacing in generic terms: light-midweight interfacing, heavyweight interfacing, etc. That can make it sort of difficult to navigate. To generalize, I would say, in my opinion, that for a light-midweight notation, you can use Shape Flex, fusible fleece, or Thermolam. Heavyweight or stiff interfacing would be either of the Peltex or the Pellon 520 (possibly 2 layers of Decor Bond). Again, others might have different opinions on this.

I have washed bags made out of just about every interfacing. You can do it, some just look a bit more wrinkly than others (bring out the iron!). I’m not really a big fan of washing my bags, though, so I wouldn’t do it unless you had some sort of emergency (like grape juice).

 There are no right or wrong answers to using interfacing. I find that the best way to learn more about it is to use it in all of your projects…tweak your interfacing based on your personal preference: what kind of shape are you interested in, how much stiffness, what kind of body.

Feel free to ask any specific questions about interfacing in the comments! I will answer! If you are working with a certain pattern, feel free to let me know if you’re confused on what interfacing to use, and I’ll be glad to help you navigate the waters!

Ingredients

• 1 pound of diced leg of mutton or lamb
• 1/2 cup of rendered sheep fat
• 1/2 teaspoon of salt
• 1 cup of beer
• 1/2 cup of water
• 1 small onion, chopped
• 1 cup of chopped arugula
• 1 cup of Persian shallots or spring onions
• 1/2 cup of chopped fresh cilantro
• 1 teaspoon of cumin
• 1 pound of fresh red beets, peeled and diced
• 1/2 cup of chopped leek
• 2 cloves of garlic

For the garnish

• 2 teaspoons of dry coriander seed
• 1/2 cup of finely chopped cilantro
• 1/2 cup of finely chopped kurrat or ramps/wild leek

Instructions

1. Heat the fat in a pot wide enough for the diced lamb to spread in one layer.
2. Add lamb and sear on high heat until all moisture evaporates.
3. Fold in the onion, and keep cooking until it is almost transparent.
4. Fold in red beet, arugula, cilantro, Persian shallots and cumin. Keep on folding until the moisture evaporates and ingredients emit a pleasant aroma.
5. Pour in the beer. Add water. Give the pot a light stir. Bring the pot to a boil.
6. Reduce heat and add leek and garlic that you crush in a mortar.
7. Let the stew simmer until the sauce thickens after about an hour.
8. Chop kurrat and fresh cilantro and pound it into a paste using a mortar.
9. Ladle the stew into plates and sprinkle with dry coriander seed and the kurrat and cilantro paste. The dish can be served with steamed bulgur and naan-bread.

1. Laugavegur Trail, Iceland
2. Overland Track, Tasmania
3. Annapurna Circuit, Nepal
4. Mount Meru Trek, Tanzania
5. Kumano Kodo, Japan
6. Nahuel Huapi National Park Traverse, Argentina
7. Jotunheimen National Park Historic Route, Norway
8. Tongariro Northern Circuit, New Zealand
9. The Walker’s Haute Route, France and Switzerland
10. Sunshine Coast Trail, Canada
11. The O Circuit, Chile
12. Triglav National Park Traverse, Slovenia Mountain Trail, Slovenia
13. Sneffels Traverse, Colorado

PORTRAIT D'UN ART/ISTE & ART/ISAN CAENNAIS : PEDRO & LA BOITE A SOUDURE - YouTube

J'aime particulièrement sont Moaï

Ingrédients

Crème au chocolat

• 480 g lait demi écrémé
• 120 g crème liquide entière 30%mg
• 15 g sucre cassonade
• 30 g maïzena
• 90 g chocolat noir pâtissier à 65-70% cacao
• 70 g chocolat au lait pâtissier

Chantilly mascarpone

• 200 g crème liquide entière 30%mg très froide
• 100 g mascarpone très froid
• 25 g sucre glace
• 0,5 cc extrait naturel de vanille

Préparation

Crème au chocolat

1. Dans un bol, verser la maïzena. Délayer en ajoutant 150g de lait petit à petit en fouettant bien pour ne plus avoir de grumeaux.
2. Dans une casserole, verser le reste de lait (330g), la crème liquide et le sucre cassonade. Commencer à chauffer à feu doux.
3. Ajouter rapidement la maïzena délayée. Continuer de fouetter tout en chauffant le mélange.
4. Avant ébullition (ne pas chauffer trop fort), ajouter le chocolat noir et le chocolat au lait en morceaux pour qu'il fonde. Ne pas cesser de fouetter jusqu'à ce que le crème se forme, environ 4-5 minutes à feu doux.
5. Verser le mélange dans un verre doseur puis dans 4 verres à dessert en les remplissant aux 3/4 pas plus (vous pourrez peut-être faire plus de verres selon leur taille).
6. Laisser tiédir puis placer au réfrigérateur 2 heures.

Chantilly mascarpone

1. Dans un large récipient ou bol du robot, verser la crème liquide très froide, le mascarpone, le sucre glace et la vanille. Commencer à fouetter vitesse moyenne jusqu'à ce que la chantilly se forme. Une fois que la chantilly se forme, bien lisse, elle est prête. Ne pas insister au risque qu'elle graine.
2. Verser la chantilly dans une poche à douille munie d'un gros embout cannelé (voir matériel ci-dessus). Placer la poche à douille au dessus de la crème au chocolat froide. Dessiner un cercle de l'extérieur vers l'intérieur du verre, en faisant plusieurs tours pour créer un joli dôme de chantilly.
3. Râper quelques copeaux de chocolat gratter la tranche d'une tablette de chocolat à l'aide d'un économe. Déposer les copeaux sur la chantilly.
4. Garder les verres au réfrigérateur jusqu'à dégustation.

Ingrédients

Pâte sucrée

• 150 g de beurre mou
• 100 g de sucre glace
• 50 g de poudre d'amande
• 1 œuf battu
• 250 g de farine

Garniture

• 125 g de sucre glace
• 100 g de beurre mou
• 3 oeufs
• 1 c. à c. d'extrait naturel d'amande amère
• 150 g de poudre d'amande
• 6 c. à s. de confiture de framboise
• 40 g d'amandes efillées

Instructions

1. Mettez le beurre mou, le sucre et la poudre d’amande dans la cuve du robot équipé de la feuille. Faites fonctionner l’appareil pour travailler ce mélange jusqu’à ce qu’il soit homogène. Ajoutez l’œuf, puis la farine et battez jusqu’à ce que la pâte forme une boule. Enveloppez-la dans du film alimentaire et réservez-la 1 h au réfrigérateur.
2. Préchauffez le four à 160 °C (th. 5) en chaleur ventilée.
3. Sur un plan de travail fariné, abaissez la pâte sur 4 mm d’épaisseur au rouleau à pâtisserie et garnissez-en un moule à tarte beurré de 25 cm de diamètre (de préférence à fond amovible). Cette pâte est très fragile et se casse facilement : il faut l’enrouler autour de votre rouleau à pâtisserie et la dérouler délicatement au-dessus du moule. Piquez le fond de tarte avec une fourchette et faites-le cuire pendant 12 à 15 min. Il doit à peine dorer. Laissez refroidir sur une grille.
4. Abaissez la température du four à 150 °C (th. 5) en chaleur ventilée.
5. Nettoyez la cuve et la feuille. Mettez le sucre et le beurre dans la cuve et rééquipez le robot de la feuille. Travaillez à petite vitesse la préparation jusqu’à ce qu’elle s’aère et éclaircisse. Ajoutez les œufs l’un après l’autre en battant bien entre chaque ajout. Incorporez l’amande amère et la poudre d’amande.
6. Étalez la confiture de framboise sur le fond de tarte et recouvrez de crème aux amandes. Lissez et décorez avec les amandes effilées. Enfournez pour 20 à 25 min. La garniture doit avoir une jolie couleur doré clair. Laissez refroidir 15 min avant de démouler sur une grille. Saupoudrez de sucre glace avant de servir.

For an apple pie filling of tender but intact chunks of fruit, balanced perfectly between tart and sweet, not all apples are created equal.

By J. Kenji López-Alt

I'm not much of a sweets person. Would I rather eat apple pie, or pizza pie? I often ask myself. You can guess what I reward myself with for answering that question correctly.*

*Okay, I'll tell you: It's pizza.

But fall is the one time of year that I genuinely look forward to baking pies, if only because I truly love apple-picking and need some way to get rid of all the excess apples I inevitably bring home. Being allergic to the raw fruit, and having a wife who thinks that nontropical fruits are not worth her time, I usually end up putting them in baked desserts.

Thing is, if you think that making an apple pie is as simple as picking any old apple up from the orchard or the supermarket, chopping it up, then tossing it with some sugar, cinnamon, perhaps a bit of cornstarch or flour to thicken up its juices, and baking it—well, then I can only assume that you've probably ended up baking a few bad pies in your lifetime. I know that I have.

What Makes the Best Apple Pie?

Like burgers and pizza, I believe pie to be one of the truly perfect foods. A culinary endpoint that can be improved incrementally, but not fundamentally. The true beauty of a pie comes from that magical interaction between crust and filling. One sweet, tart, and fruity, the other buttery and rich, they complement each other in flavor and texture and create a dish that is so much greater than the sum of its parts. As such, each part deserves respect.

What I want in my apple pie filling is, first and foremost, apples that are completely tender, yet stay in distinct chunks, with just a bit of al dente bite to them. Apples that turn to mush or, worse, are mealy can ruin a good pie for me.

I want those apples to be bound together with just a bare hint of a shiny glaze—not a torrent of juice that soaks the bottom crust or a sauce so thick that it becomes gloppy. (If you want that, you can get it at McDonald's, two for $1.) Apple pie should be sweet but never cloying, with a bare hint of cinnamon—this is an apple pie, after all, not a cinnamon pie. Finally, it should taste overwhelmingly of fresh apples, with a bright, clean flavor.

Picking the Right Type of Apple

Some apples just don't make good pies. They're too sweet, too mealy, or too tart. They disintegrate when you cook them, they release too much liquid, they just taste funny. The task in front of me was to find out which apples were up to the task of meeting the criteria I've laid out above—apples that would stay in distinct slices as they softened in the oven, and that struck the right balance of sweet and tart.

I rolled up my sleeves, made a few dozen batches of pie crust, then headed into the kitchen for some serious baking.

I started with two batches of 10 pies each, using 10 of the most common apple cultivars widely available in the United States. My apologies if your favorite apple type was left off this list—with over 7,500 known cultivars of apples, it's absolutely impossible to test every single one of them.

I figured with these 10 varieties, I should be able to find at least one that is available to everyone in the United States. (You overseas readers will have to do this research on your own.)

Here's what I tried:

• Braeburn
• Cortland
• Empire
• Fuji
• Golden Delicious
• Granny Smith
• McIntosh
• Red Delicious
• Rome
• Gala

To test them, I weighed out identical batches of each apple, cut them into quarter-inch-thick slices, and tossed them with sugar, just a touch of cinnamon, and a bit of cornstarch to thicken their juices. I purposefully left the cinnamon level very low and left out any other flavorings, like vanilla or lemon juice, in order to make sure that the apple flavor came to the forefront of each pie.

After baking them all off, I allowed them to cool and rest at room temperature for eight hours, to ensure that all of them had cooled down completely before I tasted them.

Color-Coding: How Browning in Apples Provides a Key to Texture

The array of textures and flavors that emerged was truly remarkable—even more varied than the differences between raw apples. Some, like Granny Smith and Empire, were great at keeping their shape, resulting in the tender-but-firm chunks I look for in good apple pie. But Granny Smiths are too tart, and Empires are too sweet. Other apples showed the opposite problem—decent flavor, but lacking in texture.

Unfortunately, I didn't find a single apple that was completely successful both in flavor and in texture.

But I did notice an interesting phenomenon when I accidentally left out a few bags of sliced apples for a bit too long.

I noticed as the apples were sitting that, depending on the variety, they browned to a different degree. Some, like Red Delicious, turned dark brown almost immediately. On the other hand, even after several hours, Granny Smiths showed only a hint of browning.

I arranged the apples on a plate in order of their level of browning.** What immediately struck me was that the least tart apple—the Red Delicious—was all the way at one end, while the most tart apple—the Granny Smith—was all the way at the other end.

** The order they are arranged in in the photograph is by level of browning relative to their original color, which is why some appear to be out of order.

This makes sense: Acid can inhibit the browning oxidation reactions that take place in fruit flesh when it is exposed to the air. For the same reason, cooks will store trimmed artichokes in acidulated water—it prevents browning.

But what did that mean for my fillings?

Well, there's another thing that acid does: It strengthens pectin, the cement-like glue that holds together the cells of fruit. So, looking at this arranged spectrum of apples is actually a pretty good indication of how well each fruit is going to hold up during baking. The farther to the right along the browning scale, the firmer the apple should be in the finished pie.

After arranging the baked pies in this same order and examining their fillings, turns out that this is indeed true. As you'll see in the photos below, the pies start off with very mushy fillings that get progressively firmer.

The Results

Here are all of my tasting notes. Afterward, I'll discuss how flavor is a factor.

Red Delicious

Flavor: Very sweet and one-dimensional.
Texture: Mealy flesh that turns to mush when cooked. Skin is thick and can be quite bitter. It may look good on the supermarket shelf for a long time, but is really only tasty when fresh-picked.
Pie Rating (1–10): 1. Completely mushy, with a very one-dimensional, cloying flavor. This reminded me of bad applesauce.
Best Uses: Eating out of hand, but only when very fresh.

McIntosh

Flavor: Sweet and mildly tart, with very white flesh.
Texture: Tender and slightly grainy.
Pie Rating (1–10): 3. It holds up better than, say, Red Delicious in pies, but still turns quite brown and mushy.
Best Uses: Applesauce or eating out of hand.

Braeburn

Flavor: Very sweet and mildly tart, with a unique citrusy aroma, similar to Granny Smith (of which it is a descendant). It becomes almost pear-like in flavor when it cooks.
Texture: Quite crisp and not much graininess. This texture seems to indicate that it indeed has a fairly strong structure of pectin.
Pie Rating (1–10): 7. It manages to soften fully while still retaining a good deal of texture when baked into an apple pie, due to its density. It could be slightly firmer when baked. Great golden color.
Best Uses: Pies, tarts, sauce, eating plain.

Rome

Flavor: Very mild when eaten out of hand; not very sweet, but develops in flavor when cooked.
Texture: It has a thick skin and very firm flesh. Though it has a reputation as a good baking apple, I found it unsuitable.
Pie Rating (1–10): 3. It turns dark brown and mushy as it bakes.
Best Uses: Sauce.

Fuji

Flavor: Quite sweet and fresh-tasting; not cloying.
Texture: Crisp flesh that stays good for a long time. The texture is almost pear-like in its moisture level and crunchiness.
Pie Rating (1–10): 2. The mild flavor does not get enhanced by baking. Watery but tart.
Best Uses: Eating out of hand.

Golden Delicious

Flavor: Sweet, tart, and almost buttery. Well balanced and rich, especially when cooked.
Texture: Very fresh and quite crisp, but can border on mealy when held for too long off the tree. When baked, it softens but retains a bit of texture.
Pie Rating (1–10): 8. The best flavor I got out of any single apple—this is what apple pie should taste like. I just wish it were slightly firmer.
Best Uses: Pies, sauce, apple butter.

Cortland

Flavor: Similar to that of a McIntosh, but much sweeter and more tart. Like its cousin, it's got very white flesh and a mild flavor.
Texture: Tender and slightly grainy.
Pie Rating (1–10): 4. It does quite well in pies texturally—softening without breaking down—but lacks in flavor.
Best Uses: Applesauce or eating out of hand.

Empire

Flavor: Very sweet and very tart, with a good level of juiciness, it's a cross between a McIntosh and a Red Delicious and shows flavors from both.
Texture: Despite its tender/grainy ancestry, its texture is quite firm and crunchy.
Pie Rating (1–10): 3. When baked, it has nice texture, but becomes cloyingly sweet. The acid is still present, but it's not enough to fight against the sugar level.
Best Uses: Eating out of hand.

Gala

Flavor: Mild and sweet, with a fair amount of tartness, it's one of the most popular apples around for its small size and good resistance to bruising.
Texture: Very thin-skinned, with a grainy texture.
Pie Rating (1–10): 6. When baked, it holds its shape, but the graininess can get overwhelming. I prefer my pie apples to be supple and smooth-textured.
Best Uses: Eating out of hand.

Granny Smith

Flavor: Very bright and tart, with a distinct citrus aroma and white wine–like nose.
Texture: Very firm, crunchy, and slightly grainy.
Pie Rating (1–10): 5. It holds up almost indefinitely when cooking. It has good brightness, but not much apple-y flavor.
Best Uses: Eating out of hand.

Now, some very astute readers might have noticed the one glaring exception here: Braeburns are low in acid, yet remain relatively firm as they bake. Why is this?

It all has to do with air. Braeburns are relatively dense apples, with not much air in between their cells. (You can see this if you drop one into a bucket of water along with, say, a McIntosh: Braeburns will float up much more slowly.) Apples with lots of air will collapse on themselves, like a deflating balloon, as they cook. Very dense apples—like Braeburns—will retain their shape better, even as they completely soften.

"...good texture alone does not make a good pie."

As you can see from my tasting notes, for the most part texture certainly does improve with more tartness, but good texture alone does not make a good pie.

Some folks suggest mixing two varieties of apple—one to provide texture, the other for flavor—but this never made sense to me. Say we combine some Granny Smiths with some Romes. What you end up with is a pie that's got nice firm chunks of apple interspersed with brown apple mush.

Nope, a single apple would have to do it for me, and the best ones in the running are the Golden Delicious and the Braeburn. They're the ones I use for all of my baking purposes.

The question is, since both Golden Delicious and Braeburns have great, well-balanced flavor, but neither is quite firm enough when baked, is there something I can do to improve upon their texture?

Indeed there is, and this article is riddled with hints on how to do it. To get the full explanation, check out the final installment in our pie-a-thon, where I'll describe how to turn your apples into the best pie filling they can be.

Are In-Season Apples Better?

You may think that the whole "local, seasonal" movement is getting a bit out of hand, and oftentimes, I tend to agree. But there are certain foods for which it truly makes sense. Apples for pies are one of them.

See, if you aren't buying apples directly from the orchard or picking them yourself in the fall, chances are that they've been in long-term storage. Apples are stored in atmospherically controlled rooms for up to 10 months before being put on supermarket shelves. This holding wreaks havoc with their cell structure, causing them to ripen at a vastly increased pace once they're taken out of storage.

This means that if you buy an apple from the supermarket in, say, June, most likely that apple was picked last October. Within a day or two, it goes from being crisp and bake-able to mushy and unsuitable for pies.

Tip

Don't bake apple pies except in the fall and early winter. If you absolutely must have that spring or summer pie, look for apples that are refrigerated, and get them into your own refrigerator as soon as possible. Do not let them sit at room temperature for too long before cooking them.

As for what to do with the leftovers of 20 pies? If you ask me nicely, I might share with you a great way to make friends with your neighbors.

Xteink X4 Pro liseuse électronique de poche - Édition Noir spatial

Ingredients

• 1,150 g full-fat cream cheese
• 260 g granulated sugar
• 350 g heavy cream
• 8 large eggs
• 45 g cornstarch
• 1 high-quality vanilla bean or 1 teaspoon vanilla bean paste
• 2 g salt

Instructions

1. Preheat the oven to 220°C (430°F), conventional heat, and line a 24 cm cake ring or pan with parchment paper.
2. Heat the heavy cream and vanilla in a saucepan until just below boiling.
3. Place the sugar in a wide saucepan and caramelize gradually until it reaches a deep amber color.
4. Carefully pour the hot cream into the caramel in several additions, stirring continuously. Cook until any hardened caramel has completely dissolved and the sauce is smooth.
5. Add the salt and allow the caramel to cool until lukewarm.
6. Mix the cream cheese on low speed until smooth. Add the lukewarm caramel and mix until fully combined.
7. Gradually add the eggs, mixing on low speed to avoid incorporating air.
8. Sift in the cornstarch and mix until the batter is smooth and uniform.
9. Strain the batter into the prepared pan and bake for 25–30 minutes, until the top is deeply browned, the edges are set, and the center is still very jiggly.
10. Allow the cake to cool completely at room temperature, then refrigerate for at least 8 hours, preferably overnight.
11. Slice with a sharp knife for clean, neat portions.

Ingredients

• 1 ½ cups dry steel cut oats
• ½ cup whole flax seeds
• ½ cup pumpkin seeds pepitas
• ½ cup sunflower seeds
• ½ cup quinoa flakes or oat flakes (see notes)
• 3 tablespoons whole psyllium husks
• 1 ½ cups water
• 4 teaspoons apple cider vinegar
• 1 ½ teaspoon salt (optional)

Instructions

1. Soak the steel-cut oats: Place the steel-cut oats in a bowl and cover generously with water. Soak for 6 to 7 hours, until the oats are pliable and can be pressed between your fingers but still retain their shape. Do not oversoak. Drain very thoroughly using a fine mesh sieve.
2. Combine the dry ingredients: Add the drained steel-cut oats, flaxseeds, sunflower seeds, pumpkin seeds, quinoa flakes, psyllium husk, and salt, is using, to a large bowl. Mix until evenly combined.
3. Mix the liquids: In a separate container, stir together the water and apple cider vinegar.
   Mix wet with dry: Pour over the oat and seed mixture. Mix thoroughly. Stir very well, making sure the psyllium and liquid are evenly distributed and there are no dry pockets.
4. Rest: Let the mixture sit for 25 to 30 minutes. This gives the psyllium time to fully hydrate and helps bind the loaf.
5. Pack the loaf pan: Transfer the mixture to a nontoxic nonstick or parchment-lined 8 ½ x 4 ½-inch loaf pan. Press the mixture down very firmly and evenly. Compacting the mixture well is important for a loaf that holds together when sliced.
6. Bake: Bake on the middle rack at 325°F (163°C) for 90 minutes.
   Optional for a firmer crust: Carefully remove the bread from the pan for the final 10 to 15 minutes of baking and place it directly on the oven rack or a baking sheet.
7. Cool: Let the porridge bread cool completely, preferably on a cooling rack, before slicing. Allow at least 30 minutes so the loaf has time to firm up.

Ingrédients

• 450 g de raisin secs
• 450 g de canneberges séchées
• 225 g d’abricot secs hachés
• 225 g d’ananas secs hachés
• 100 g de zeste d’orange confit
• 1 ou 2 tasses de rhum ou de brandy
• 225 g de cerises glacées
• 225 g de noix de Grenoble hachées
• 225 g d’amandes hachées
• 1 ¼ tasse de mélasse
• 2 culières à café de macis
• 2 culières à café de cannelle
• 2 culières à café de clous de girofle
• 2 culières à soupe de cacao
• 3 ½ tasses de farine
• 1 culières à café de poudre à pâte
• 450 g de beurre
• 450 g de cassonade foncée
• 8 gros œufs

Instructions

1. Dans un grand bol, mélanger les raisins secs, les canneberges, les abricots, les ananas, les zestes d’oranges et de citrons et les cerises.
2. Couvrir de l’alcool choisi, mettre un couvercle sur le bol et laisser macérer toute la nuit.
3. Ajouter les noix et les amandes le lendemain.
4. Dans une casserole, mettre la mélasse, les épices et le cacao à chauffer.
5. Laisser mijoter 10 minutes puis retirer du feu.
6. Battre le beurre jusqu’à ce qu’il devienne léger.
7. Incorporer le sucre.
8. Continuer de battre jusqu’à ce que le mélanger soit mousseux et que les ingrédients soit bien mélangés.
9. Ajouter les fruits et la mélasse et bien remuer.
10. Tamiser la farine et la poudre à pâte et battre les œufs légèrement.
11. Bien mélanger à la cuillère de bois.
12. Verser dans trois ronds et profonds de 24 cm de diamètre, garnis de papier ciré beurré des deux cotés, ou trois moules à poudings de 2 litres bien graissés.
13. Placer au centre du four, chauffer à 110 degrés Celsius, pendant 4 ou 5 heures.
14. Laisser les refroidir avant de démouler.
15. Quand le gâteau est tout à fait froid, le badigeonner d’un peu de rhum ou de brandy.
16. Envelopper dans un linge imbibé de rhum ou de brandy et mettre dans un endroit frais.

Ingrédients

• 6 cuisses de canard non gras
• 1 bocal de graisse de canard (400g)
• sel
• poivre du moulin
• 50 cl de bouillon de volaille
• un peu de vin blanc (15cl) + un parfum = l'alcool de votre choix, ici une cuiller à soupe de pineau des Charentes.
• aromates au goût (1 branche d'étoile de badiane, 1/2 cuiller à café de gingembre
  en poudre, 1 feuille de laurier, 4 clous de girofle)

Instructions

1. Débarassez les cuisses de leur peau, en incisant sous la peau et en tirant dessus.
2. Faites-les cuire en cocotte, 3 heures de feu moyen à doux, avec le bouillon de volaille, le vin blanc, l'alcool de votre choix, les aromates pour parfumer.
3. Au delà de ce temps lorsque le liquide s'est évaporé, ajoutez la graisse et laissez cuire encore 1.30 heure, les fibres doivent se séparer, aidez-les avec une spatule ou fourchette en bois.
4. Laissez-les refroidir à température ambiante.
5. Finissez d'écraser la préparation pour obtenir une pâte homogène et remplissez votre terrine en coulant un peu de graisse seule sur le dessus.
6. Attendre 24 heures avant de déguster avec du pain au levain, aux céréales, et des cornichons !

Ingrédients

• 2 lb (1 kg) de flanc de porc ( poitrine de porc ),désossé
• 1 lb (500 g) d'épaule de porc (échine de porc ), désossée
• 1 lb (500 g) de soc de porc (palette de porc ), désossé
• 300 g de gras de dos (gras de bardière)
• 1/2 lb (250 g) de panne de porc
• 400 ml d'eau
• 45 g de gros sel
• Poivre au goût

Instructions

1. Couper, le flanc, l'épaule et le soc de porc en morceaux de la grosseur d'une noix.
2. Réserver.
3. Couper le gras de dos en petits dés et la panne de porc en petits lardons.
4. Porter l'eau à ébullition dans un grand chaudron.
5. À ébullition, ajouter la panne de porc et laisser fondre pendant 5 minutes.
6. Ajouter le flanc, faire rissoler pendant 10 minutes à haute température, remuez à la spatule.
7. Ajouter le soc et l'épaule et faire rissoler pendant 10 minutes en remuant.
8. Ajouter le gras de dos, faites fondre jusqu'à ébullition.
9. Après 1 heure, lorsque le jus et la graisse recouvrent l'ensemble, ajouter le sel et le poivre.
10. Couvrir le chaudron, laissez émettre un petit bouillonnement.
11. Laissez mijoter 6 heures environ, en remuant régulièrement, afin de bien effilocher la viande.

Ingrédients

• 40 g de graines de moutarde blanche
• 15 g de farine de millet
• 1 zeste de citron
• 4,5 cl d’eau
• 3 cl de vinaigre de cidre
• 3 cl d’huile de colza
• 1,5 cuiller à café de graines de cumin
• 1 cuiller à café de sucre de canne
• 3/4 cuiller à café de graines de poivre vert
• 1/2 cuiller à café de sel fin

Instructions

1. Rincer les graines de moutarde, bien égoutter.
2. Mettre à tremper dans le vinaigre pendant 2 h.
3. Verser les graines avec leur vinaigre de trempage dans le bol d’un mini-hachoir ou d’un broyeur.
4. Ajouter les autres ingrédients.
5. Mixer jusqu’à obtention de la consistance souhaitée.
6. Transférer dans un pot et conserver au réfrigérateur.

Ingrédients

• 150 gr de farine blanche
• 150 gr de sucre blanc
• 40 gr d'amandes amères moulues (sinon amandes normales mondées et moulues)
• 2 c c de levure chimique
• le zeste rapé et le jus d'un demi-citron
• 150 à 200 gr de baies de sureau noir égrenées
• 3 oeufs battus à la fourchette
• 150 gr de beurre fondu
• 1 yaourt nature (125 gr)
• 2 c s d'eau de fleur d'oranger

Instructions

1. Dans un grand bol, mélanger la farine, le sucre, les amandes moulues, la levure chimique, le zeste de citron et les baies de sureau, sans les écraser.
2. Dans un 2e bol, mélanger les oeufs, le beurre, le yaourt, le jus de citron, l'eau de fleur d'oranger.
3. Mélanger ensuite le contenu des 2 bols, et laisser reposer une heure au frais.
4. Répartir dans des moules en silicone, et faire cuire 12 à 15 minutes au four préchauffé à 220°.
5. Laisser tiédir avant de démouler.

Ingrédients

Pour le sablé

• 1 tasse (120 g) de farine
• 7 cuillères à table (100 g) de beurre salé, ramolli
• 1/2 gousse de vanille
• 7 cuillères à table de sucre démérara
• 2 cuillères à table d’amandes en poudre
• 2 jaunes d’œuf
• 1/2 cuillère à thé de poudre à pâte ( levure chimique )

Pour la compotée de pommes

• 8 pommes évidées et coupées en 6
• 6 cuillères à table de sucre démérara
• 2 moitiés de coings pochés, coupées en lamelles ( recette ici ( clic ) )
• 1/4 tasse ( 60 ml ) de sirop chaud de cuisson des coings

Instructions

Pour le sablé

1. Mélanger la farine, la poudre à pâte, les graines de vanille, la poudre d’amande et le sucre.
2. «Sabler» les ingrédients secs avec le beurre, c’est-à-dire en roulant la pâte entre les mains (il faut travailler rapidement, pour ne pas faire fondre le beurre), jusqu’à l’obtention d’une pâte à la texture sableuse, mais homogène.
3. Ajouter les jaunes d’œufs, pétrir une dernière fois, couvrir la pâte d’un linge propre et laisser reposer 15 minutes au frais.
4. Étaler la pâte dans un moule à fond amovible, en la travaillant avec les doigts.
5. Cuire au four à 300 F ( 150 C ), de 20 à 25 minutes ou jusqu’à ce que la pâte commence à blondir.
6. Laisser refroidir avant de démouler.

Pour la compotée de pommes

1. Mettre les pommes à cuire dans une casserole avec un fond d’eau (pour ne pas que ça colle en début de cuisson) et le sucre pendant environ 15 minutes ou jusqu’à ce que les pommes soient compotées.
2. Réserver sans les écraser.

Montage

1. Étendre les pommes compotées sur la pâte refroidie.
2. Ajouter les lamelles de coings sur les pommes, puis badigeonner au pinceau de sirop de cuisson des coings.

Ingrédients

• 4 grosses oranges à peau épaisse
• 2 et 1/2 tasses (500 g ) de sucre
• 4 tasses (1 litre ) d'eau
• 1 tasse ( 200 g ) de sucre pour l'enrobage

Instructions

1. Laver et brosser soigneusement les oranges.
2. Couper les oranges en quartiers et enlever l'écorce des oranges.
3. Sur une planche à découper, détailler les quartiers d'écorce en languettes assez fines d'environ 1/4" (0,5 cm) de largeur.
4. Mettre les écorces dans une grande casserole. Les couvrir d'eau froide. Porter à ébullition. Laisser bouillir 5 minutes. Égoutter les écorces.
5. Renouveler l'opération : couvrir à nouveau d'eau froide et laisser bouillir 5 minutes.
6. Cette opération a pour but d'ôter l'amertume de la peau des oranges.
7. Égoutter les écorces et les laisser refroidir dans la passoire.
8. Dans un grand chaudron, combiner le sucre et l'eau et porter à ébullition, puis plonger les écorces et laisser frémir 5 minutes.
9. Ôter la chaudron du feu et laisser refroidir complètement le sirop en laissant les écorces dedans.
10. Renouveler l'opération deux fois, en prenant toujours soin d'attendre le refroidissement complet du sirop.
11. Les écorces deviennent alors translucides, elles sont confites. Laisser complètement refroidir.
12. Égoutter les écorces sur une grille et les laisser sécher toute une nuit.
13. Verser le sucre restant dans un grand saladier.
14. Y mettre les écorces par petites quantités et bien enrober avec les doigts.
15. Secouer légèrement pour enlever l'excès de sucre.
16. Conditionner dans des sacs de cellophane où les écorces d'oranges se conserveront plusieurs mois.

Ingrédients

• 300g de chocolat de bonne qualité
• 20 cl de crème à fouetter à 35%
• environ 50g de beurre de qualité
• cacao amer en poudre

Instructions

• Faire fondre le tout à petit feu, ou au mieux au bain-marie
• Laisser refroidir
• Faire des boulettes et les rouler dans le cacao

Ingrédients

• 190g de chocolat noir
• 150g de crème liquide
• 30g de beurre en pommade
• 25g de miel
• 5cl d'alcool (poire , mirabelle, chartreuse ...)
• nougatine

Instructions

1. Tailler la nougatine en petits morceaux.
2. Hacher le chocolat à l'aide d'un grand couteau.
3. Le réserver dans un bol.
4. Porter à ébullition la crème et le miel.
5. Verser un tiers du liquide bouillant sur le chocolat, bien mélanger à la spatule ou au fouet, puis ajouter le reste en deux fois.
6. Incorporer ensuite le beurre mou, lisser et l'alcool.
7. Placer la préparation dans une poche à douille.
8. Laisser refroidir.
9. Faire ensuite des boules en versant directement un peu de ganache dans le pralin ou le chocolat en poudre.
10. Ajouter quelques petits morceaux de nougatine.
11. Former une boule bien ronde à la main.
12. Réserver au frais dans une boite métallique.

Ingrédients

• 2 tasses (400 ) de sucre
• 1/2 tasse (125 ml) de sirop de maïs blanc ou du glucose
• 3 et 1/3 tasses (830 m ) de crème 35 % chaude
• 1 1/2 tasse (375 g) de beurre salé, à température ambiante
• 2 c. à café de fleur de sel

Instructions

1. Remplir le fond de l'évier d'eau froide.
2. Dans une casserole à fond épais et haute de 5 litres, combiner le sucre et le sirop de maïs.
3. Cuire en remuant jusqu'à ce que la température atteigne 365 F (185 C) sur le thermomètre à bonbon.
4. Aussitôt la température atteinte, déposer le fond de la casserole dans le bain d'eau froide pour arrêter la cuisson.
5. Ajouter peu à peu la crème chaude en remuant, la température réduira.
6. Poursuivre la cuisson jusqu'à 225 F (108 C) en remuant.
7. Laisser refroidir jusqu'à 104 F (40 C).
8. Incorporer le beurre en brassant vigoureusement à l'aide d'une cuillère en bois.
9. Ajouter la fleur de sel et mélanger.
10. Remplir des bocaux et conserver au réfrigérateur.

Ingrédients

• 400g de lait concentré sucré (1 boîte)
• 250g de noix de coco râpée (2 sachets)
• 200g de chocolat (j'ai utilisé du chocolat au lait à pâtisser, Nestlé, impeccable)
• 30g de beurre

Instructions

1. Verser la noix de coco et le lait concentré sucré dans un saladier. Bien mélanger.
2. Répartir dans des petits moules rectangulaires en silicone (ou bien faire des boudins ou des bâtonnets à la main) sur une épaisseur d'environ 1,5cm.
3. Mettre au réfrigérateur pendant 12 heures (pour que la pulpe de coco s'imprègne bien du lait concentré).
4. Mettre au congélateur pendant 12 heures (pour faciliter le démoulage).
5. Faire fondre le chocolat et le beurre au bain-marie (ou, comme moi, au micro-ondes), mélanger jusqu'à ce que le tout soit bien lisse. Si ce chocolat est trop épais, incorporer une cuillère à soupe de lait.
6. Démouler les barres de coco.
7. Plonger les bâtons de coco un par un dans le chocolat, bien les enrober, sortir à l'aide d'une fourchette, et laisser figer sur du papier sulfurisé (ou alu, à défaut).
8. Réfrigérez vos Bounty si vous êtes vraiment très pressé(e) de les dévorer.

• axeloz/filesharing: Self-hosted files sharing application, easy to setup, easy to use
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1. Travel wallet
2. Passport holder
3. Toiletry bag
4. TSA-approved liquids bag and compliant containers
5. Prescription medications
6. Glasses case
7. Travel pillow
8. Packing cubes
9. Valuables
10. Tech organizer
11. Luggage tracker
12. Zippered pouches and reusable silicone bags
13. Mini clip bag
14. Hand sanitizer
15. Lip balm
16. Bluetooth wireless adapter
17. Wired earbuds or headphones
18. E-reader or a great book
19. Eye mask
20. Snacks
21. Power bank
22. Travel adapter/converter
23. Travel first-aid kit
24. Reusable water bottle
25. Activities or games
26. Light jacket
27. Change of clothing

J'aime vraiment l'idée de cette écharpe.
Le problème est le patron qui n'est plus disponible.
Il faudrait que je me le procure.

Ingredients

Dough

• 8 ounces (2 cups) sliced blanched almonds
• 3 cups confectioners' sugar
• ½ teaspoon coarse salt
• 2 large egg whites
• Unsalted butter, softened, for molds

Royal Icing

• 1 pound confectioners' sugar
• 3 large egg whites or 5 tablespoons meringue powder mixed with ½ cup water
• Paste or gel food coloring (optional)

Instructions

1. Dough: Place almonds in a food processor and process to form fine crumbs, about 2 minutes. Add sugar and salt and process until well combined and powder-like, about 1 minute. Add egg whites and process until a dough forms (it will have the texture of cookie dough). Wrap tightly in plastic wrap and refrigerate overnight.
2. Preheat oven to 300°F with oven rack in the middle. Brush a set of 6 kransekake molds with butter. Divide dough in half. Working with one half of dough at a time, cut into small portions and roll into ropes that are slightly thicker than the diameter of a pencil (about 3/8-inch-to-1/2-inch thick). Fit ropes into rings of 3 molds, trimming to fit. Place molds on an unrimmed baking sheet and bake until puffed and lightly golden brown, about 30 minutes.
3. Transfer molds to a wire rack and let cool completely on baking sheet. Repeat shaping and baking process with remaining half of dough and remaining 3 molds. Carefully remove rings from molds.
4. Royal Icing: In the bowl of an electric mixer fitted with the paddle attachment, combine confectioners' sugar and egg whites. Mix on medium-high speed until combined and thickened, about 8 minutes. If decorating with more than one color, divide icing into batches. Using the end of a toothpick, add food coloring until the desired shade is achieved.
5. To Assemble: Sort rings in order of size. Fill a piping bag with icing and pipe a few dots onto the base of the largest ring and adhere to a cake plate. Pipe icing onto the base of next largest ring, and stack on top of the first ring. Repeat process, continuing to stack rings in decreasing size to form a tower of 18 rings. Decorate as desired. Allow icing to set before serving.

Ingredients

Filling

• 454 g pitted prunes
• 1¾ cups water (approx.)
• ¾ cup (149 g) granulated sugar
• ¾ tsp ground cardamom
• ½ tsp cinnamon
• ¼ tsp ground cloves
• ¼ tsp kosher salt
• 1 tbsp lemon juice
• 2 tsp vanilla extract

Biscuits

• ¾ cup (171 g) unsalted butter, softened
• 1 cup (198 g) granulated sugar
• 3 eggs
• 2 tbsp 35% cream
• 1½ tsp almond extract
• 4¼ cups (604 g) all-purpose flour
• 2 tsp baking powder
• ¾ tsp kosher salt
• ½ tsp ground cardamom

Buttercream Frosting

• ½ cup (113 g) unsalted butter, softened
• 2¼ cups (283 g) icing sugar
• Pinch of kosher salt
• 1 tsp vanilla extract
• ½ tsp almond extract
• 2 to 3 tbsp 35% cream (approx.)

Candied Kumquats

• 3 or 4 kumquats
• ¼ cup (50 g) granulated sugar
• ¼ cup water
• 2 tsp liquid honey

Sugared Currants and Rosemary

• Red and golden currants
• Rosemary sprigs
• ¼ cup (48 g) superfine sugar
• No-melt powdered sugar

Instructions

Filling

1. In a large shallow saucepan, combine the prunes with enough water to cover them and bring to a boil. Cook until the prunes are tender, about 10 minutes (most of the liquid should be absorbed). Meanwhile, combine the sugar, cardamom, cinnamon, cloves and salt in a small bowl. Set aside.
2. Transfer the prunes to a food processor and pulse until they’re finely chopped. Return them to the saucepan, stir in the sugar and spice mixture, and cook over medium-low heat. Stir the mixture frequently, every 2 to 3 minutes, until it’s thick and mounds when stirred, 7 to 9 minutes.
3. Stir in the lemon juice and vanilla. Transfer the filling to a shallow container and refrigerate it until slightly cooled, about 20 minutes. The mixture should be very thick and spreadable.

Biscuit

1. Heat the oven to 375 F.
2. Cream the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment on medium-high until it’s very light and fluffy, about 5 minutes.
3. Add the eggs, one at a time, scraping the bottom and sides of the bowl with each addition. Add the cream and almond extract.
4. In another bowl, whisk together the flour, baking powder, salt and cardamom. Add them to the bowl of the stand mixer and beat on low until almost combined.
5. Scrape the dough onto a work surface and gently knead it to combine. Divide the dough into seven equal portions.
6. Shape one portion of dough into a rectangle using a pastry scraper. On a lightly floured surface, roll out the dough into a 9¼-by-7-inch rectangle, about ⅛-inch thick. Using a fork, dock all over the entire surface. Repeat with another portion of dough.
7. Place each rectangle on its own parchment-lined rimless cookie sheet. Bake one sheet at a time on the centre rack of the oven until the dough is just baked and still pale, 7 to 9 minutes.
8. Repeat with the remaining dough portions, making sure they are uniform in size and thickness. Let the biscuits cool completely on their trays.

Assembly

1. Divide the prune filling into six equal portions.
2. Place one biscuit on a cake turntable or small cutting board. Spread one-sixth of the prune filling evenly on top, taking it out to the edges. Top with another biscuit, pressing down lightly, and spread another sixth of the prune filling on top. Repeat until all seven layers are assembled, leaving the top layer bare.
3. Cover the cake with two layers of plastic wrap and refrigerate for 15 minutes. This will soften the biscuit layers.
4. Remove the plastic from the cake and tidy up the edges by trimming them with a long serrated knife.
5. Re-wrap the completed cake in two layers of plastic wrap and store in a pantry at room temperature for up to 2 days. This will allow the cake to soften further and for the flavours to come together.

Buttercream Frosting

1. Beat the butter and icing sugar in the bowl of a stand mixer on medium-low to combine. Increase the speed to medium-high and beat until very light, about 5 minutes. Beat in the salt, vanilla, almond extract, and enough cream to create a smooth and spreadable icing.
2. Spread the frosting evenly on the top layer of the cake. Using a melon-baller, make even indentations across the frosting.

Garnish

1. To make the candied kumquats, cut the kumquats into ⅛-inch thick rounds and remove any seeds. Combine the sugar, water and honey in a small saucepan and bring to a boil over medium-high heat. Cook until the sugar has dissolved and the syrup is thick. Add the kumquats and gently stir to coat them with syrup. Reduce the heat and simmer for 2 to 3 minutes. Remove the pan from the heat and let it stand for 15 minutes. Remove the kumquats from the syrup, place them on parchment paper and set aside. Continue cooking the syrup until it’s thick enough to coat the rosemary and currants.
2. To make the sugared rosemary, brush some of the kumquat syrup on the rosemary sprigs, then roll them in the superfine sugar. Let the sprigs dry on parchment paper.
3. To make the sugared red currants, brush them with the kumquat syrup, then gently toss them in the superfine sugar to coat. Let the currants dry on parchment paper.
4. Arrange the candied kumquats on the cake with the currants and rosemary. Arrange holiday green foliage around the cake, if you have some, then dust with the no-melt icing sugar.

Shoulder Opener

What it does: Warms up and improves mobility in the shoulders, which helps prevent shoulder injury

How to do it: Stand tall with your feet hip-width apart and your knees soft (never locked). Hold a broom handle or PVC pipe in front of you with a wide grip. Roll your shoulders up, back, and down. Then, using your back muscles and keeping your arms straight, slowly raise the handle overhead until you feel a gentle stretch in your shoulders at the end range of motion. Hold this position for five seconds, then slowly lower the handle or pipe back down for one repetition. Repeat.

Volume: Three sets of five to seven reps

Wall Squat

What it does: Warms up the legs and lower back, improves mobility in the hips and lower back, and trains a proper squat technique

How to do it: Stand facing a wall, a few inches away, and shift your weight to your heels. Place your fingers on the front of your hips, and gently guide them back as you bend your knees to sink lower into a squat. The wall prevents you from leaning too far forward and keeps your knees from going beyond your toes to enforce proper form. Go as low as you comfortably can, pause, then slowly return to the starting position for one repetition. If balance or joint mobility is an issue, hold a small counterweight in front of you for assistance. “It does not matter how far down you go,” says Stabler. “Just focus on keeping the hips moving back.”

Volume: Three sets of six to eight reps

Plank

What it does: Builds strength and stability in the core muscles through an isometric hold

How to do it: From kneeling, place your forearms on the ground shoulder-width apart, with your elbows below your shoulders. Extend your legs directly behind you, with your feet together and toes tucked under so that your body forms a straight line from your heels to your head. Engage your core. Keep your back flat (no sagging, arching, or tipping the hips) and head up so your neck is in line with your spine. Hold this position until you break form or begin shaking. Remember to breathe.

Volume: Hold until failure (loss of form). If you lose form in less than a minute, begin with multiple shorter holds (such as six reps of 15-second holds, with 15 to 30 seconds of rest between each), and work your way up to a minute and beyond.

Squat with Resistance Band

What it does: Strengthens the quads and glutes, while engaging the hip-abductor muscles to train correct knee position and stability

How to do it: Place a resistance band around both legs, above the knees, and stand tall with your feet hip-width apart. Hold your chest upright, pull your shoulders back and down, and engage your core muscles. Then shift your weight to your heels and squat, like you’re sitting in a chair, until your thighs are parallel to the ground. Push through the heels to stand back up. Drive your knees outward against the band throughout the movement to keep them parallel.

Increase difficulty by holding a dumbbell in each hand, wearing a weighted vest, or holding a kettlebell in front of your chest. “Don’t add additional weight to the squat unless your form is solid,” says Stabler. If your knees collapse inward, you can’t bring your thighs parallel to the ground, or you’re rounding through your back, back off.

Volume: Four sets of 12 reps. Complete a one-minute plank (see description above) between each set.

Box/Bench Step-Up

What it does: Strengthens your hiking engine: quads, glutes, hamstrings, and calves

How to do it: Stand in front of a sturdy box or bench that is midshin to just below your knee in height (the shorter the easier). Step onto the box with one foot. Make sure your entire foot is on the box, not just the forefoot, then engage your quad, press through your heel, and stand to bring your lower leg up onto the box. Your upper leg should do all of the work. Step back down for one repetition. Alternate which leg goes first every rep.

Keep your torso upright and your hips and shoulders level throughout the movement. Also be mindful that your knees don’t collapse inward as you step up, since that pattern is correlated with knee pain. Hold dumbbells in your hands to increase difficulty. Like before, only add weight if your form is perfect.

Volume: Three sets of 12 reps (each leg). Hold two dumbbells overhead for one minute between each set.

Stationary Lunge

What it does: Strengthens quads, hamstrings, and glutes, and also trains balance

How to do it: Stand tall with your feet hip-width apart and your knees aligned over your toes. Hold a dumbbell on each side to increase difficulty or place your hands on your hips. Engage your core. Take an exaggerated step forward (about two feet in distance), then sink your hips until your front thigh is parallel to the ground (or as deep as you can go comfortably). Your rear knee should not touch the ground. Push back to the starting position for one repetition. Alternate legs each rep.

Keep your hips level and square (don’t let them rotate or dip) throughout the movement. Like with the box steps, be mindful that your knees don’t collapse inward.

Volume: Four sets of ten reps (each leg). Do ten to 15 push-ups between each set.

Bear Crawl

What it does: Primarily trains core strength and stability, and also works the legs and upper body

How to do it: Start in a tabletop position, with your hands below your shoulders, knees below your hips, and spine in a neutral position. Engage your core, and lift your knees off the floor by a couple of inches to come up on your toes. Holding this raised position, crawl forward by moving the opposite hand and foot at the same time. Move slowly and exaggerate the movement. Try to bring your front knee all the way to your rear elbow, or as close as possible, while maintaining proper form. Keep your back flat and your hips level throughout the movement. “Imagine there’s a plate on your back,” says Stabler. “Don’t let it fall.”

Make it harder by holding dumbbells in your hands (lift them completely off the ground each move—no sliding). Mix it up by doing some rounds backward.

Volume: Five rounds of 50 feet. Do 15 to 20 reps of your favorite core exercise between each set.

Ingrédients

• 400 g de cream cheese (type fromage à tartiner, aussi trouvable en fromagerie en version artisanale)
• 400 g de mascarpone
• 300g de crème de marron
• 150 g de sucre semoule
• 5 œufs
• 30 cl de crème fleurette
• 25 g de fécule de maïs

Instructions

1. Verser le cream cheese, le sucre, le mascarpone et la crème de marron dans la cuve d’un batteur et mélanger à vitesse moyenne. Quand le mélange est bien homogène, ajouter les oeufs un par un en laissant le batteur mélanger en même temps, toujours à vitesse moyenne.
2. Incorporer la fécule et mélanger à nouveau. Ajouter ensuite la crème en filet et augmenter la vitesse pour homogénéiser l'appareil. Il est normal que l’appareil soit liquide.
3. Beurrer un moule rond de 24 cm de diamètre. A l’aide d’un morceau de beurre, chemiser le moule avec du papier sulfurisé ; le papier doit dépasser tout autour du moule et adhérer aux parois. Y verser la préparation.
4. Donner un coup sec avec le moule sur le plan de travail afin de chasser les bulles d’air. Enfourner et cuire 40 minutes à 220 degrés, chaleur tournante. La préparation doit brunir, mais le centre doit rester très crémeux.
5. À la sortie du four, le cheesecake doit reposer. Une fois que le gâteau a refroidi, réserver 4 heures au frais ou, mieux, une nuit entière. Démouler avant de servir.

Ingrédients

• 90 ml de lait de votre choix (amandes pour moi) + un peu plus pour la dorure
• 60 g de sucre en poudre
• 30 g de beurre demi-sel coupé en morceaux
• une pincée de sel (optionnel si vous utilisez du beurre salé)
• 3 à 4 g de levure sèche de boulanger (2 à 3 c. à café)
• 2 œufs
• 285 g de farine + un peu plus
• 1 à 2 c. à café de cardamome moulue
• 65 g de fruits secs (raisins blonds, raisins de Corinthe et cranberries pour moi)
• 45 g de cubes de citron confit

Instructions

1. Dans une petite casserole, faites tiédir le lait puis hors du feu, ajoutez le sucre, le sel et le beurre coupé en morceaux, remuez jusqu'à ce que le beurre soit fondu puis réservez.
2. Dans un grand saladier, versez 60 ml d'eau tiède puis ajoutez la levure sèche de boulanger en pluie et remuez jusqu'à complète dissolution. Ajoutez le mélange lait/beurre/sucre puis les œufs battus et mélangez.
3. Ajoutez la moitié de la farine tamisée et la cardamome moulue et mélangez bien. Ajoutez les fruits secs et confits et mélangez. Ajoutez l'autre moitié de la farine tamisée progressivement et mélangez avec une cuillère en bois puis terminez avec vos mains et ajoutez encore de la farine si besoin, jusqu'à ce que vous puissiez former une boule de pâte, couvrez et laissez reposer une dizaine de minutes.
4. Sur un plan de travail fariné, pétrissez la pâte à brioche pendant 10 minutes puis transférez la boule de pâte dans une saladier graissé, couvrez d'un torchon propre et laissez pousser environ une bonne heure dans un endroit tiède et à l’abri de l'air comme un four préchauffé à 25-30°c environ, la boule de pâte devra avoir doublé de volume.
5. Sortez la boule de pâte et déposez-la sur un plan de travail fariné et dégazez-la (appuyez avec le point de la main).
6. Recouvrez une plaque recouverte de papier cuisson et déposez-y la boule de pâte, couvrez d'un torchon et laissez pousser dans une endroit tiède à nouveau entre 1h et 1h30 (ou plus si besoin), jusqu'à ce que la pâte ait doublé de volume à nouveau.
7. Préchauffez votre four à 160°c (th. 5-6) puis enfournez pour une première cuisson de 15 min. Au bout de 8 min, sortez le pain brioché et badigeonnez-le d'un mélange lait + sucre. Puis couvrez d'une feuille de papier aluminium et poursuivez la cuisson pendant 15 maximum, surveillez la cuisson, votre pain brioché est prêt lorsqu'il est bien doré et qu'une belle croute s'est formée à l’extérieur (le mien l'était au bout de 10 min). Sortez-le et laissez-le tiédir ou refroidir sur une grille et dégustez immédiatement, nature, grillé ou recouvert de ce qui vous plait accompagnée de votre boisson préférée.

Ingrédients

• 15cl de lait
• 10g de levure de boulanger
• 3 cuillères à soupe d'huile de pépin de raisin
• 1 cuillère à café de sucre en poudre
• 1 cuillère à café de sel
• 500g de farine

Instructions

1. Dans une casserole, faites tiédir la lait à feu doux puis incorporez la levure.
2. Délayez puis laisser gonfler pendant 5 minutes.
3. Mélangez ensuite cette préparation avec 15cl d'eau tiède, 2 cuillères à soupe d'huile de pépin de raisin, le sucre et le sel.
4. Dans un saladier, versez la farine et creusez un puit.
5. Versez la préparation liquide en une seule fois et malaxer jusqu'à ce que la pâte ne soit plus collante.
6. Pétrissez encore pendant 2 minutes en aérant la pâte.
7. Formez une boule, couvrez-la d'un torchon et laissez reposer pendant 3 heures à l'abri des courants d'air.
8. À l'issue de ces 3 heures, pétrissez à nouveau la pâte et divisez-la en 4 parts égales.
9. Aplatissez chaque part puis abaissez-les pour former 4 disques.
10. Laissez reposer pendant 1 heure dans un endroit tiède.
11. Avant la cuisson, badigeonnez les faluches d'huile de pépins de raisin et saupoudrez de farine.
12. Faites cuire à 180°C (th6) pendant 15 minutes, les faluches doivent rester pâles et leur croûte très tendre.
13. Laissez refroidir les faluches sur l'envers.

Ingredients

Tangzhong

• 4 Tbsp (60g) whole milk or unflavored almond milk
• 2 Tbsp (27g) water
• 2 Tbsp (20g) bread flour

Dough

• ½ cup (120g) whole milk or unflavored almond milk
• 1 Tbsp (9g) instant yeast
• 2.5 cups (320g) bread flour, plus more for bench flour
• 2.5 Tbsp (35g) granulated sugar
• 1 tsp (7g) fine sea salt
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 3 Tbsp (42g) unsalted butter, softened
• Cooking spray, for greasing

Egg Wash

• 1 large egg
• Splash of whole milk
• Melted butter or browned butter

Instructions

Tangzhong

1. Whisk all the ingredients together in a small saucepan.
2. Once combined, place over medium heat, and constantly whisk until the mixture thickens into a paste.
3. Remove to a small bowl and set aside.

Dough

1. Warm the milk to 95°F (35°C).
2. Whisk in the instant yeast until dissolved.
3. Store in a warm area and let sit for 8 minutes.
4. In a stand mixer bowl whisk together the dry ingredients.
5. Add the dough hook and turn the mixer on low.
6. Slowly stream in the milk and yeast mixture and mix for a few seconds to combine.
7. Add the tangzhong paste, egg and egg yolk.
8. Turn the mixer speed up to medium-low and continue to mix until evenly combined, turning the machine off and scraping down the sides of the bowl intermittently throughout mixing.
9. Gradually add the butter in pieces, mixing the butter into the dough completely before adding more.
10. Once the butter is incorporated, continue to knead the dough at medium-low speed for 5-8 minutes, or until the dough is smooth.
11. Lightly grease a medium bowl and set aside.
12. Remove the dough from the stand mixer and gently fold all the sides towards the center to help form a ball.
13. Place the dough seam side down on a clean work surface and roll it around on the board to create a tight, smooth ball.
14. Place the dough in the greased bowl, cover with a damp towel and place in a warm area to proof and double in size, about 1 - 1.5 hours.
15. After the dough has risen, punch the dough down and place on a lightly floured work surface.
16. Using a bench scraper, divide dough into 6 even pieces around 95–105 grams each.
17. To shape the individual buns, place one dough piece in the center of your board.
18. Gently stretch and fold the edges of the dough towards the center.
19. Flip the dough so it is seam side down.
20. Using your fingers pull the dough toward you, making sure the dough keeps contact with the board the entire time, to start to create tension and form a tight dough ball.
21. Rotate the dough 90 degrees and repeat this process two more times or until you have done this for the entire perimeter of the bun and have a smooth, tight dough ball.
22. Line a rimmed sheet tray with parchment paper and lightly grease the parchment.
23. Place the shaped dough on the prepared pan.
24. Repeat with the remaining dough, making sure to leave 2.5” (6cm) of space between each bun.
25. Cover with a similar-sized sheet tray that is flipped so that the dough will not dry out.
26. Let rise at room temperature for another 1-2 hours, or until doubled in size.

Egg Wash and Baking

1. Preheat the oven to 375°F (190°C).
2. Whisk together the egg and milk until evenly combined.
3. Gently brush the tops of the buns with the egg wash.
4. Bake for 16-18 minutes or until deeply golden brown.
5. Remove the buns to a cooling rack and immediately brush generously with melted butter.
6. Let cool completely before serving.

Ingredients

• 2 large eggs (about 110 grams)
• 50 grams honey
• 70 grams water
• 1 tsp salt
• 100 grams melted and cooled unsalted butter
• 250 grams all purpose flour
• 1 tsp instant yeast (I used SAF Gold, which is good for enriched dough. Red Star Platinum would be good too)

Instructions

1. In a medium bowl, whisk the eggs, honey, water, salt and melted butter together.
2. Whisk the flour and yeast together and sift it into the egg and butter mixture.
3. Whisk (I love using a Danish dough whisk for this) the ingredients together for about 30 seconds to a minute. The dough should look fairly smooth.
4. Cover the bowl with plastic wrap and let sit for about 2 hours.
5. Remove the dough from the bowl and do a couple of "stretch and folds" from all four sides until the dough resists.
6. Place the dough back into the bowl, cover the bowl with plastic wrap, and refrigerate the dough for 24 to 48 hours.
7. When you are ready to bake, remove the dough from the refrigerator and divide it into 6 equal pieces.
8. Line a quarter sheet pan with parchment paper.
9. Shape the pieces into balls, and then flatten the balls by pressing down on them with you hand. Place the disks on the parchment paper and cover with oiled plastic wrap. Let the rolls proof for 2 to three hours, depending on the temperature of the room.
10. Preheat your oven to 375 degrees F. Brush the rolls with an egg wash (beaten egg and water) and bake for 10 minutes. Reduce the oven temperature to 325 degrees F and bake for another 10 minutes, until the rolls are golden brown.
11. Cool the rolls on a wire rack.
12. Store in an airtight container.

Ingredients

• 3/4 cup very warm water, divided
• 1 pkg yeast
• 2 Tbsp sugar
• 4 Tbsp melted butter, divided
• 1 large egg
• 2 chipotles, chopped + 2-3 Tbsp adobo sauce (from canned chipotles in adobo)
• 3 - 4 cups flour
• 1 1/4 tsp salt
• Sesame seeds

Instructions

1. Put 1/2 cup water into the bowl of your stand mixer fitted with the dough hook and stir in the sugar. Sprinkle 1 package of yeast over top and let rest 10 minutes.
2. Add 2 Tbsp melted butter, egg, chopped chipotles, adobo sauce, and remaining 1/4 cup water.
3. Add 3 cups flour and salt and turn mixer on to low.
4. Knead 5-7 minutes, until dough comes together and forms a soft, smooth ball. (Dough should clean the sides of the bowl, add additional flour if necessary.)
5. Cover the dough, and let it rise for 1 to 2 hours, or until doubled.
6. Turn the dough onto a floured surface and divide it into 8 equal pieces.
7. Shape each piece into a round ball and flatten with your palm to 3 inches across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for an hour.
8. Preheat oven to 375.
9. Brush the buns with 1/2 Tbsp of the melted butter and sprinkle with sesame seeds.
10. Bake 15 - 18 minutes, until golden.
11. Remove them from the oven, and brush with the remaining melted butter.
12. Let buns cool before slicing.

Ingredients

• 1 pkg/Tbsp. Red Star Platinum Yeast
• 1 ¼ Cups warm water
• 2 ½-2 ¾ Cups unbleached, all-purpose flour
• 1 Cup yellow cornmeal
• 3 Tbsp buttermilk powder (original recipe called for ¼ Cup nonfat dry milk powder)
• 3 Tbsp. butter, softened
• 2 Tbsp. sugar
• 1 ½ tsp. salt

Instructions

1. Place warm water and yeast in EZ DOH bucket and stir to dissolve yeast.
2. Let rest 1 minute.
3. Add one cup of flour, then additional dough ingredients.
4. EZ DOH-it for 2-3 minutes, or until dough is smooth and soft and all ingredients are incorporated, adding enough flour so that the dough is not sticky.
5. Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket.
6. Cover and let rise until doubled.
7. Remove dough from bucket.
8. Roll out into a rectangle, then roll up (jelly-roll fashion) and pinch seam shut.
9. Place in a greased loaf pan (I LOVE my hearth loaf pan, which measures 12”x5 ½”x 2 ¼”, for this loaf……if you don’t have a similar pan, it can be baked in a 9x5” loaf pan with a longer baking time, or just shape it into a loaf measuring the size above and bake it on a greased baking sheet).
10. Let rise until doubled.
11. Bake at 375 for 30-40 minutes.
12. Remove from pan and cool on wire rack.
13. Brush the top of the loaf with butter.

Ingrédients

Pâte

• 750 g de farine boulangère pour pain
• 485 g d'eau
• 30 g de levure de boulanger fraîche
• 15 g de sel fin

Garniture

• 200 g de fromage de brebis
• 2 tranches de jambon blanc
• 2 ou 4 tranches de jambon de Bayonne
• 200 g de beurre ramolli
• 200 g de beurre de roquefort

Instructions

1. Pour réaliser cette recette de pain surprise, commencer par préparer tous les ingrédients.
2. Verser le sel fin dans la farine. Mélanger et mettre en fontaine.
3. Ajouter la levure de boulanger émiettée...
4. ...et l'eau tiède.
5. Mélanger au batteur (avec l'accessoire crochet) pendant 3 minutes à petite vitesse...
6. ...puis poursuivre ce pétrissage pendant 8 minutes à vitesse moyenne. Stopper le pétrissage à ce stade.
7. Retirer le crochet, former une boule de pâte...
8. ...et couvrir d'un linge propre. Laisser pousser la pâte 20 minutes dans un endroit tiède, comme une chambre de pousse.
9. Retirer le torchon...
10. ...et rompre la pâte avec la paume de la main.
11. Transvaser cette pâte dans un cercle à pain surprise légèrement graissé à l'aide d'un aérosol à graisse. Ce cercle sera également posé sur une plaque à pâtisserie à revêtement anti-adhérent.
12. Couvrir d'un torchon propre et laisser lever à nouveau pendant 1h30 à 2h. Lorsque la pâte arrive à quelques centimètres du bord du cercle, retirer le torchon...
13. ...et laisser pousser encore quelques minutes jusqu'à ce que la pâte dépasse du cercle et soit bombée sur le dessus.
14. Enfourner dans un four ventilé (ou chaleur tournante), préchauffé à 200°C, et laisser dorer entre 30 et 40 minutes selon la grosseur du pain.
15. Au terme de la cuisson, retirer le pain du four...
16. ...et retirer le cercle en inox. Laisser refroidir.
17. Avec un couteau à pain...
18. ...découper le chapeau du pain délicatement.
19. Remettre le pain droit et enfoncer la pointe d'un couteau filet de sole entre la mie et la croûte de façon verticale. Attention à ne pas transpercer le fond.
20. Par un mouvement de haut en bas, découper la mie sur tout le pourtour du pain.
21. Veiller à couper la mie jusqu'au fond, en le faisant le plus régulièrement et le plus droit possible, et surtout sans transpercer la croûte du fond.
22. Retirer le couteau et le planter horizontalement à 1 cm de hauteur de la croûte du fond. Il est nécessaire de faire une entaille de 3 à 4 cm pour être à l'aise.
23. Lorsque le couteau est enfoncé, le faire pivoter du côté tranchant, afin de couper le fond du pain surprise. Veiller à épouser le contour du pain, sans pour autant transpercer la croûte.
24. Retirer le couteau, faire pivoter la lame et la réintroduire délicatement dans le même trou et renouveler la découpe du fond, toujours sans transpercer la croûte.
25. Retirer le couteau et introduire délicatement la main à la verticale entre la mie et la croûte. Avec le bout des doigts, décoller totalement le bloc de mie de sa croûte. Faire de même sur tout le pourtour. Attention à ne pas l'abîmer.
26. Retirer le bloc de mie et réserver la croûte et le chapeau.
27. Découper au couteau à pain le bloc de mie en 8 tranches régulières, d'épaisseur égale. Attention à ne pas les casser.
28. Beurrer la surface des tranches de mie.
29. Disposer le jambon de Bayonne...
30. ...et recouvrir d'une seconde tranche de mie. Presser pour bien faire adhérer et découper au ciseaux le jambon qui déborde sur le pourtour.
31. Faire de même avec le beurre de roquefort...
32. ...que vous aurez préparé préalablement et qui aura la consistance d'une pommade.
33. Continuer avec du jambon blanc et enfin avec le fromage de brebis. Vous pouvez laisser marcher votre imagination pour trouver d'autres idées de garniture.
34. Découper chaque galette de pain de mie garni...
35. ...en 8 avec un gros couteau éminceur.
36. Disposer les mini-sandwichs dans le pain de mie...
37. ...afin de reconstituer le pain.
38. Il est possible de faire un étage de chaque (un étage de jambon, un étage de roquefort, etc...) ou bien de mélanger toutes les variétés.
39. Refermer le pain surprise avec son couvercle. Juste avant de le servir aux invités, parfaire sa présentation en l'entourant d'un ruban à charlotte. Bon appétit !

Ingredients

• 2 1/4 cups warm water (not more than 115F / 46C)
• 2 teaspoons sugar
• 2 1/4 teaspoons yeast
• 2 tablespoons shortening (only if you add onion to the dough)
• 1/3 cup sweet onion, finely chopped (I did not use onion in the dough)
• freshly ground black pepper, to taste
• 3 cups (approx 400 grams) bread flour
• 2 tablespoons canola oil (I used peanut oil)
• 1 cup sweet onion, finely chopped (I used white onions)
• 2 teaspoons poppy seeds
• 1 tablespoon salt
• 3 cups (approx 400 grams) bread flour

Instructions

1. For the sponge: In a large glass bowl, whisk together the water, sugar and yeast and allow to stand about 5 minutes or until foamy. If using onions in dough: In a small saute pan over low heat, sweat 1/3 cup onion in shortening until it’s soft and translucent.
2. With a wooden spoon, stir the flour and onion mixture into the yeast mixture. Stir for about 3 minutes then cover tightly with cling film and let stand about 90 minutes or until doubled and bubbly.
3. For onion topping: Sweat remaining onion in canola oil with poppy seeds over low heat until translucent, set aside to cool.
4. For the bialys: Preheat the oven to 500 F. Place an oven proof pan or baking tray in the bottom of the oven and your baking stone or heavy baking tray in the center.
5. When the sponge is ready, add salt and 2 cups (approx 260 grams) bread flour and begin to knead the soft dough right in the bowl. Add as much flour as is needed to obtain a workable dough and knead until it’s soft and pliable, about ten minutes total.
6. Cover the bowl tightly with cling film and allow to rise until doubled in bulk, about 90 minutes.
   Divide the dough into 12 portions and shape each into a round about half an inch thick. Create a depression in the center and prick well with a fork.
7. Divide the onion mixture evenly between the breads and prick the centers again before baking.
   Put ice cubes or cold water into the skillet or baking tray to create steam. Transfer the breads onto your baking stone or baking tray with a bit of cornmeal to prevent sticking. (I used a cookie sheet to help transfer the bialys onto a baking stone)
8. Bake ten minutes at 500 F, reduce temperature to 450 and bake a further 5 minutes or until golden brown. Cool on a wire rack