belles, sauvages et plus... saveur Watching Laurent work with vegetables brings to mind tai chi. Central to the traditional Taoist martial art, which I've been practicing for a dozen years, is the notion of "movement with intention." The goal, difficult to master, is to relax, to make your movements purposeful and dense. This is how Laurent is peeling carrots, relaxed but focused, every gesture considered. "With intention" is a fitting way to describe how Laurent cooks, and how he set about to create a dish of vegetables in which every element would be considered in the context of the whole, every step intended to build flavor. Laurent doesn't start with a shopping list. "We want to keep the inherent properties of each ingredient, while enhancing the flavor in a very natural way," Laurent says, trimming radish leaves so only the smallest, most tender ones remain, removing any dirt trapped at the base of the stems with the point of his knife. Laurent's medley is something in between. Get Picky Take Stock Cook with an Accent
Recette de survie : le chapati. Ou manière d’utiliser sa farine pour faire une sorte de pain quand on n’a ni levain ni levure à sa disposition : Ingrédients : 225 g de farine à pain - 2,5 ml [1/2 c. à café] de sel - 15 ml [1 c. de table] d’huile - 10 à 20 cl d’eau - Un peu de farine pour rouler les chapatis Préparation : 1. 4. 5. Grain de blé tendre Recette indienne mélangeant de la farine complète avec de l’ordinaire : La farine est obtenue par un broyage fin des grains de céréales, en général du blé tendre. Le fonctionnement est très simple : on verse une poignée de grains dans la réserve en haut, on ferme le "dôme" de protection en métal, puis on tourne ! L’étape suivante consiste à tamiser le broyat. Mais la poudre obtenue après broyage n’est pas blanche, mais marron clair, à cause de l’enveloppe des grains. Il est possible de "blanchir" la farine en éliminant plus ou moins le son, c’est à dire l’enveloppe des grains. Démonstration : Like this:
Tutorial: Éclairs & Choux Paste | IronWhisk According to The Chambers English Dictionary, at least in a pre-1970s version, an éclair is “a cake, long in shape but short in duration”. In a standard French dictionary, you’ll find that an éclair is not only a pastry, but also a flash of lightning. Food historians don’t quite agree as to why the pastry’s name means a flash of lightning in French—some believe the pastry’s moniker is a result of how quickly its eaten (“eaten in a flash”), while others claim its due to the fact that it sparkles when coated with glaze, like lightning. Regardless of its name, éclairs are undoubtedly delicious if made correctly. But they’re usually not. The Five Deadly Sins of Éclair Baking A quick Google search will reveal that most éclair recipes available online have severe flaws. Under-baked: Éclairs should have a rich, brown colour. If your éclairs have any of the preceding problems, you shouldn’t be disheartened. But here’s a good question: why are we, collectively, okay with mediocre éclairs? Baking
La pate sablée incroyable de ma grand-mère … J’ai essayé de multiples recettes de pates sablées, mais je n’étais jamais tout à fait convaincue par le fondant sablé de ces pates et puis j’ai re-gouté une tarte de ma grand-mère et là ce fut une révélation, car c’est exactement cette texture bien sablée que je cherchais depuis longtemps… Parfois cela ne sert à rien de chercher bien loin ce qui est sous nos yeux depuis plusieurs années. Elle est issue d’un livre de la fin des années 60 et serait une recette de Marie Laval cuisinière princière. Voici donc une recette devenue familiale qui je l’espère deviendra également un classique chez vous… Pour une tarte : -2 c à soupe d’huile de tournesol -2 c à soupe de lait -2 c à soupe de sucre -100 gr de beurre demi sel très mou -1 jaune d’œuf -200 gr de farine -Dans un bol battez ensemble l’huile, le lait et le sucre -Ajoutez le beurre et le jaune d’œuf et battez de nouveau jusqu’à obtenir une masse homogène -Ajoutez ensuite la farine jusqu’à obtenir une pate molle
Danish Pastry Dough | Paul Hollywood Danish Pastry Dough Makes 1.1 kg: about 25 pastries Prep 14 hours, including overnight chilling This is my favourite pastry dough. 1. 2. 3. 4. 5. 6. Like this? Puff Pastry Challenge yourself to make your own puff pastry. Passion Fruit Ganache Recipe Want more recipes like this delivered to your inbox? Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week. We promise to never send you spam. Thanks for subscribing Best Homemade Eclair Recipe 110g butter 220C /190C When it comes to eclairs, homemade is always better. Bakeries have to chill their filled eclairs, which makes for soggy centers and mushy crusts; you can freshly fill yours at home and eat them right away. This recipe is adapted from pastry chef Scott Cioe from Park Hyatt New York. Featured in: 5 Simple Tips for Better Homemade Eclairs Classic Eclairs Crisp choux pastry, vanilla-scented pastry cream, and a rich chocolate icing make up these classics. makes 14 eclairs 2 hours For the Pastry 1⁄2 cup milk 8 tbsp. unsalted butter, cubed 1⁄2 tsp. kosher salt 1 cup all-purpose flour 4 eggs, at room temperature For the Filling and Icing 2 cups confectioners' sugar 2 tbsp. cocoa powder 1⁄2 tsp. unsalted butter 1⁄4 tsp. vanilla extract Instructions Make the pastry: Heat the oven to 425°. Using a piping bag, pipe 4-inch lines of dough onto parchment paper-lined baking sheets. To assemble the eclairs: Make a wide incision in the side of each pastry. Video: How to Make Perfect Eclairs