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Showing posts from November, 2009

PINK PRALINES “CUPCAKE-STYLE” BRIOCHE Orange Blossom & Praline flavored Crème Anglaise

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Courtesy of Patricia Versailles Cooking School INGREDIENTS (serving 8 to 10) 8 3/4 oz (1 2/3 cups) all-purpose flour 2 oz granulated sugar 3 1/3 teaspoon active dry yeast 1 tbsp warm water 2 3/4 oz butter, at room temperature 5 1/3 oz pink pralines 5 egg yolks + 1 egg Pinch of salt For the custard : 100g granulated sugar 200ml  milk 20ml orange blossom water 3 egg yolks 1 tbsp praline paste DIRECTIONS Preheat oven to 360°F . In the bowl of the mixer fitted with the flat beater, combine flour, sugar and salt. Dilute the active dry yeast in warm water. Add the eggs and yeast in the bowl and mix at low speed for few minutes. Cover the bowl with a cloth and leave the dough rising at room temperature for at least one hour. Creme Anglaise (custard) - Pour the milk into a heavy based s aucepan, add the praline paste, vanilla powder, half of sugar and orange bloss

Black olives-stuffed chicken supreme and Porcini mushrooms cake

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INGREDIENTS ( 4 servings) 4 Chicken Supreme with the bone 50 gr Black Olives 1 med. Onion, diced 2 Garlic cloves 2 Tomatoes 2 Tbsp extra-virgin olive oil Fresh Thyme Salt, Pepper. 4 Eggs 200 gr Sandwich Bread 200 gr Heavy Cream 2 med. Shallots, diced 200 gr Wild Mushrooms (girolles) 2 Tbsp extra-virgin olive oil DIRECTIONS Preheat the oven to 360°F (180°C). Chop the olives. Open each chicken supreme and stuff it with the olives. Fix it with a wood stick. In a Staub cast iron « cocotte », sauté the chicken on the stove with the olive oil, the onion, the thyme and the garlic cloves (not crushed) and the tomatoes cutted in two. When you obtain a nice brown color, put the cocotte in the oven and finish the cooking for 20 minutes at 360°F (180°C) Wash the wild mushrooms under the water (never leave the mushrooms in water) to remove the earth and herbs. Drain it. In a pan, sauté the mushrooms with the olive oil, and the sha