La galette des rois aux pommes par Chef Sylvain - Recettes Epiphanie
Essayer cette galette des rois aux pommes pour fêter ce début d'année, avec ses pommes en compote parfumées à la vanille et à la cannelle, le tout agrémenté de Calvados... Croyez-moi, vous allez faire des heureux avec cette recette de galette des rois aux pommes !
Retrouvez la fiche recette pour faire cette galette des rois aux pommes sur mon blog :
Mon livre de pâtisserie :
Mettez un pouce bleu si vous aimez et n'oubliez pas de partager cette recette avec vos amis sur les réseaux sociaux !
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Ingrédients pour la recette de la galette des rois aux pommes :
Pâte Feuilletée - recette en vidéo :
4 pommes boskoop
1 cuillère à café de cannelle
150 g de cassonade
1 gousse de vanille
50 g de beurre
1 petit verre de Calvados (facultatif)
1 œuf
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Richard Bertinet's Baked Camembert In Brioche | At Home | Waitrose
French baker, chef and author Richard Bertinet shares his recipe for baked Camembert in a brioche wreath.
An enriched dough, brioche is made with butter, eggs and milk. Its sweet flavour pairs beautifully with the richness of the baked Camembert. Great as a cheese course, serve with new potatoes, cornichons and charcuterie for a bigger meal.
Add garlic and fresh herbs to the cheese ahead of baking and finish with a glug of olive oil for a classic method, or if you want to try something different, top with fennel seeds and fresh fig, or porcini mushroom paste and a drizzle of truffle oil.
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Ingredients:
250g whole milk
4 British Blacktail Free Range Medium Eggs
500g Waitrose & Partners Farm Strong White Bread Flour, plus extra for dusting
1 heaped tsp Doves Farm Quick Yeast
60g unsalted butter, diced, at room temperature
40g caster sugar
10g salt
3 x 250g whole Camembert
Boiled potatoes, to serve
Cornichons, to serve
Selection of charcuterie, to serve
For the classic garlic & herb:
1 sprig rosemary and/or thyme
1 clove garlic, thinly sliced
1 tbsp extra virgin olive oil
1 tbsp Pernod (optional)
For the mushroom & truffle:
3 tsp Cooks’ Ingredients Porcini Mushroom Paste
1 sprig rosemary and/or thyme
1 tsp Cooks’ Ingredients Truffle Oil, to drizzle
For the fig & fennel:
1 large fig
Large pinch of fennel seeds
1 sprig thyme
1 tbsp extra virgin olive oil
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CAKE AUX POMMES TRÈS MOELLEUX FAIT EN 10 MIN
Coucou :)
N'OUBLIEZ PAS DE VOUS ABONNER ,LIKER , PARTAGER ET COMMENTER SI CELA VOUS PLAIT. Merciii beaucoup pour vos encouragements.
Activer le HD 1080 pour la vidéo et la petite cloche pour recevoir les notifications de nouvelles vidéos ,merci beaucoup la chaine vivra grâce à vous .
Si vous avez des questions n'hésitez pas à les poser en commentaire
La recette /
Pour un moule à tarte de 28 cm
- 3 oeufs
- 175 g de sucre
- 110 ml d'huile de table (tournesol)
- 1 sachet de sucre vanille
- 2 sachets de levure chimique ( 14 g en tout)
- 180 g de farine
- 3 pommes
- Un peu d'amandes effilées (facultatif)
Four à 180 °
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Vous pouvez me suivre sur ma page Facebook
Sur mon blog
Sur instagram: #gateauetcuisinerachida #cakeaupomme #gateauaupomme
Apple Shaped Dessert – Bruno Albouze
This is not an apple! ????. Recipe inspired by Cedric Grolet.
To get the full recipe go to
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Professional Baker Teaches You How To Make POACHED PEARS!
Poires Belle Hélène or Poached pears are served with a créme anglaise drizzled with chocolate sauce and sprinkled with sliced almonds. You'll find the recipe ingredients and instructions below.
INGREDIENTS
Crème Anglaise
1 cup (250 mL) half-and-half (10%) cream
1 vanilla bean
2 large egg yolks
3 Tbsp (36 g) granulated sugar
Poached Pears
4 firm Bosc pears
3 cups (750 mL) granulated sugar
3 cups (750 mL) water
1 lemon
Chocolate Sauce (makes about 1 cup/250 mL)
¼ cup (60 mL) whipping cream
3 oz (90 g) bittersweet chocolate, chopped
3 Tbsp (45 g) unsalted butter
2 Tbsp (30 mL) milk
2 Tbsp (25 g) packed light brown sugar
2 Tbsp (30 mL) corn syrup
1 pinch salt
½ cup (50 g) toasted sliced almonds
DIRECTIONS
Crème Anglaise
1. For the crème anglaise, heat the cream in a small saucepan over medium heat, along with the scraped seeds and the vanilla pod until it just begins to come to a simmer. Remove the vanilla pod. Whisk the egg yolks and sugar in a small bowl. Slowly pour the hot cream into the egg mixture while whisking constantly, and add this back to the pot. Switch to a wooden spoon and stir the cream (still over medium heat) until it coats the back of the spoon, about 4 minutes. Pour the crème anglaise through a strainer and cover the surface of it directly with plastic wrap. Cool to room temperature and then chill completely.
Poached Pears
1. For the pears, peel the pears (leaving the stem on, if possible) and scoop out the core from the bottom of the pear, using a melon ball scoop. Bring the sugar and water to a simmer in a medium saucepan over medium-high heat. Cut the lemon in half, squeeze the juice into the pot and add the lemon halves as well. Add the pears to the liquid, ensure a gentle simmer is reached and then cover the surface of the liquid with a pieces of parchment cut to fit inside the pot, and top this with a small plate or lid, to keep the pears under the surface of the liquid. Poach the pears for about 20 minutes, until they are tender when pierced with a fork or skewer. Remove the pot from the heat to cool, and then transfer the pears and the liquid to a bowl to chill until ready to serve.
Chocolate Sauce (makes about 1 cup/250 mL)
1. For the chocolate sauce, stir the cream, chocolate, butter, milk, brown sugar, corn syrup and salt together in a heavy bottomed saucepot over medium-low heat until melted and smooth. Remove the sauce from the heat and serve warm or chill for later use. The sauce can be reheated to make it more pourable. (The chocolate sauce will keep, refrigerated, until the best before date of the cream.)
2. To serve, spoon some of the crème anglaise into a flat-bottomed bowl (such as a pasta bowl). Place a drained pear upright in the centre of the plate. Drizzle warm chocolate sauce over the pear, letting it spill into the plate with the crème anglaise and sprinkle with sliced almonds.. Serve immediately.
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How to Cook Down Apple Juice to Make Glaze
How to Cook Down Apple Juice to Make Glaze. Part of the series: Sweet Potato Recipes & More. Apple juice needs to be cooked down in a very particular way if you're trying to make delicious glaze. Cook down apple juice to make glaze with help from an executive chef in this free video clip.