Recipe # Preparation 20 minutes For 4 people Ingredients # 1 baguette 2 eggs 50 cl milk 50 g caster sugar 20 g butter 10 g icing sugar Preparation # Beat the eggs with the powdered sugar and milk. Cut slices of bread and dip them for one minute in the preparation. Melt the butter in the pan and bake the bread in it (3 to 4 minutes on each side). Sprinkle with icing sugar. Serve hot. Tricks # You can use any type of bread, but ideally it is better to use caliter bread and not too many holes. You can also use brioche. Ideally your slice of bread should be 2 cm.
Cupcakes go everywhere
Recipe # For 6 people Preparation time 15 minutes Cooking time from 20 to 25 minutes. Cooking temperature 190°C Ingredients # 125 g almond or hazelnut powder 75 g sugar 75 g flour vanilla extract 4 egg whites 75 g butter Preparation # Preheat the oven to 190°C. Mix the almond or hazelnut powder with the sugar, flour and vanilla extract in a bowl. In another bowl pour the egg whites and whisk them up. When you have whisked the egg whites, fold them into the mixture. Melt the butter and then add it to the mixture. Finally, fill small moulds with dough. Put them in the oven at 190°C for 20 to 25 minutes. Tip # To whisk your eggs, add a small pinch of salt or baking soda.
My granny’s best Breton cakes
Recipe # Preparation 20 minutes For 10 people Cooking 190°C Cooking time 30 minutes Rest 10 minutes Ingredients # 5 eggs (1 whole and 4 yolks) 380 g flour 220 g sugar 250 g butter Preparation # Preheat the oven to 190°C. Weigh the flour and then add the eggs (1 whole and 4 yolks) to a bowl. In another bowl add the sugar and butter and let it soften. Mix the two preparations with a spoon and then with your hands, without kneading too much. Insert the dough into small moulds and put them in the oven for 30 minutes at 190°C. To finish, leave to cool for 10 minutes, remove them from the moulds and enjoy your wonderful cakes. Tip # To unmould your cakes more easily, put them in silicone moulds.
It reminds us of good childhood memories.
Recipe # Preparation 35 minutes For 6 people Cooking 180°C For 45 minutes Minimum resting time 3 hours Ingredians # 15 g baker’s yeast 300 g flour 170 g butter salt 10 cl milk 1 tablespoon powdered sugar 3 eggs Preparation # Dissolve the yeast in the warm milk. Sift the flour into a large bowl and add the powdered sugar and salt. Mix. Melt 150 g butter. Gradually pour into the bowl. Put the eggs one by one and add the milk and yeast mixture. Mix. Knead for about 15 minutes (you can use a food processor). Form the dough into a ball. Cover it with a damp cloth. Leave the dough to rest for about 1 hour. Knead the dough again for at least 15 minutes. Cut the dough into 3 pieces, make 3 threads and braid. Leave the dough until it doubles in volume. Butter your dish. Place the braid in the dish. Bake at 180°C for 30 minutes. If it is too golden, put a foil, to plunge it back in the oven for 15 minutes. Tips # When it rests, put it in a warm place (it will swell better).
