Rice Salad

 

tuna,  boiled eggs, steamed beet root, basmati rice, blanched tomatoes, radish, garlic, onions, broccoli sprouts , salt, pepper, olive oil, vinegar/lemon and  espelette or chili powder. 

can add: green salad, cucumber, anchovies and french beans 

Angus Beef Burger

 prepared by my sister 😋

Opera Cake (lighter version and not too sweet)

Baguette Tradition

Ingredients:  - 350 grams  water                              - 500 grams Flour T65

                     - 2 grams fresh yeast                           - 11 grams salt 

                     - 75 grams levain(sourdough starter) 

1. Mix 350 grams water and 2 grams of levure (fresh yeast) and set aside.

 2. Mix 500 grams Flour T65 and 11 grams salt then add levain 75 grams then mix#1(water/fresh yeast mixture) let the dough rest for 15 minutes 3. slap and fold the dough several times

 

 then rest for 24h(chill in the refrigerator )

take the dough out of the refrigerator..

then prepare the oven put water in the bowl  set at 250 degrees Celsius.... 

when it reaches 200 degrees put the baking tray... 

 

prepare your working surface:

divide the dough into 3 equal parts:
flip over each dough:

fold..

 

cover....30 minutes....

 transfer to the baking tray(be careful the tray is hot....

then score.... 

  and bake....250 Degree Celsius for 15  - 20 minutes.

 

 

Pailleté Feulletine/Feuilletine Flakes (Crepes Dentelles/Lacy Crepes)

Ingredients:

 60 grams of butter

 60 grams flour T55
1 eggwhite
50 grams of sugar
40 ml  of water

                         mix....

 

then chill for one hour...

                   ..............bake for 5 - 7 minutes  190 - 200 °C

           first: 

             second:

Royal Chocolate cake "Recette du Trianon ou Royal au Chocolat

(chilled for 3 hours)

chilled overnight : better texture and taste

Ingredients:

Jaconde Biscuit  :

40 grams Almond powder
15 grams icing sugar(sifted)
15 grams flour T45 or T55(sifted)
10 grams sugar
3 eggwhites
20 grams milk


Puff pastry praline:

80 grams dark chocolate
150 grams praline: (100 grams almond, noisette(hazelnuts) powder mixed, 20 grams milk, 3 tbsp sugar)
120 grams crepes dentelles(flaked) (see  recipe crepes dentelles https://fredovic.blogspot.com/2020/07/crepes-dentelleslacy-crepes-paillete.html)


Chocolate mousse:

ganache:
150 grams dark chocolate 65% cacao or    120 grams of dark chocolate 65% cacao plus 20 grams of cacao powder) to make the cake less sweet.
50 grams  creme fleurette liquid 30% fat (whiping cream)

for chantilly:(whipping cream)
 250 grams of creme fleurette liquid 30% fat (whipping cream)


Procedures:

First Step: preparing the biscuit:

after 3 hours (chilled in the refrigerator).