All recipes
Flaky pastry
The super dough for great recipes.
Preparation on video
Recipe
- for 8 person
- Preparation 25 minutes
- Rest 2h
Ingredients
- 200 g flour
- 50 g flour for the worktop
- 100 ml of water
- 1 teaspoon of salt
- 200 g butter
Preparation
- Wrap the butter with plastic wrap and flatten it with the palm of your hand or a rolling pin until the dough is a rectangle shape.
- Drive the butter to spawn.
- For the tempera*, put the flour on your work surface or in a bowl and form a well.
- Pour the salt and water into the well.
- Knead the dough from the right end of the bowl, mixing the ingredients little by little.
- Then form a ball.
- Cut the bottom of the dough so that it makes a cross.
- Wrap the ball in plastic wrap and leave the dough to cool for at least 30 minutes.
- You are going to proceed with the turning process: dust the work surface with flour, take the ball of dough out of the refrigerator, flatten it with the palm of your hand and make a cross.
- Form a cross with a roller and leave the central part thicker.
Shortbread
An adequate paste
Recipe
- For 6 people
- Preparation 15 minutes
- Rest of the dough 30 minutes
Ingredients
- 1 vanilla bean
- 50 g caster sugar
- 125 g flour
- 50 g soft butter
- 1 whole egg
Preparation
- Open the vanilla bean in half and then scrape out the beans from the bean.
- Mix the vanilla beans with the sugar in a bowl.
- Sift the flour directly over the worktop.
- Cut the butter into small pieces and work it with your fingertips with the flour until the mixture is sandy and there are no more pieces of butter left.
- Dig a well in the sandblasting obtained.
- Break an egg and pour it into the well with the vanilla-flavoured sugar.
- Mix all the ingredients with your fingertips, without kneading too much of the dough obtained.
- Crush the dough so that it is homogeneous and then roll it into a ball.
- Finally wrap the dough in cling film and leave it to rest for at least 30 minutes.
Council
Preheat the dough before incorporating the filling.
Sweet dough
Recipe
- Preparation 15 minutes
- For 6 to 8 people
- Rest time 30 minutes
Ingredients
- 1 pinch of salt
- 1 egg yolk
- 50 g sugar
- 125 g soft butter
- 250 g flour
- 5 cl of water
Preparation
- Melt the salt in 5 cl of lukewarm water.
- Sift the flour and then dig a well.
- Add the soft butter in pieces.
- Knead with your fingertips.
- Make a well and add the sugar, water and egg yolk.
- Knead.
- Roll out the dough by kneading it with the palm of your hand.
- Wrap the dough with film.
- In a cool place, let it rest for about 30 minutes before using it.
Tip
Take the dough out in advance to spread it out.
Gingerbread
Recipe
- Preparation 15 minutes
- For 6 people
- Cooking at 355°C
- Cooking time 45 minutes
Ingredients
- 100 ml of milk
- 1 egg
- 250 g flour
- 250 g honey
- 50 g butter
- 60 g brown sugar
- 1 packet of yeast
- lemon or orange peel
- 1 teaspoon gingerbread spices
- 40 g almond powder
Preparation
- Heat the milk, sugar, honey and butter over low heat.
- Let cool and add the egg.
- In a bowl, mix the flour, baking powder, almond powder and spices.
- Mix the two preparations.
- Bake at 355°C for 45 minutes.
Tip
You can put in: cinnamon, aniseed, vanilla, clove, nutmeg and jinger.
Macaroni and gouda gratin
Recipe
- Preparation 15 minutes
- For 4 people
- Cooking at 392°F
- Cooking time 15 minutes
Ingredients
- 400 g macaroni
- 140 G of gouda with cumin
- 25 cl single cream
- 150 g dr lardons
- Salt
- Pepper
Preparation
Pasta :
- Boil the water and put in the salt.
- Add the dough and cook the pasta according to the instructions on the package.
- Drain the pasta.
Filling :
- Cut the Gouda cheese in half.
- Take a half of the gouda and cut it into small cubes.
- Bring the cream to the boil and add the pieces of cheese.
- When the cheese has melted, add the macaroni, salt and pepper.
- Preheat the oven to 392°F.
- Cook the bacon.
- Add them to the preparation.
Layout :
- Pour the pasta into a dish, then pour the preparation.
- Grate the remaining Gouda cheese over the gratin.
- Bake at 392°F for 15 minutes.
- You can now serve.
Tip
Serve hot.
Waffles
The waffle, the queen of snacks
Recipe
- 15 waffles
- Preparation 15 minutes
Ingredients
- 200 g flour
- 30 g sugar
- 3 eggs
- 20 g butter
- 25 cl milk
- 1 pinch of salt
Preparation
- In a bowl put the flour, add the sugar, egg yolks and softened butter.
- Mix little by little, adding the milk so that there are no lumps.
- Beat the egg whites with a pinch of salt and add them to the preparation, stirring gently.
- Cook in a waffle iron.
- Now you can enjoy them with a little bit of icing sugar, some spreadable pastry.
Old fashioned braided brioche
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).
Pear crème brulée
Recipe
- Preparation time 10 minutes
- For 6 persons
- Cooking at 140°C
- Cooking time 28 to 30 minutes
- Cooling time 1 hour
Ingredients
- 4 egg yolks
- 1/2 litre of liquid crème fraiche
- 1 vanilla bean
- 8 pears in syrup
- 4 tablespoons brown sugar
- 80 g sugar
Preparation
- In a salad bowl, mix the egg yolks and sugar.
- Add the single cream and the vanilla pulp taken from the inside of the pod.
- Cut the pears into quarters and place them in a star shape in 4 baking dishes.
- Pour the mixture over the pears.
- Bake at 140°C for 25 to 30 minutes.
- Leave to cool for about 1 hour.
- Sprinkle with brown sugar.
- Caramelize under the broiler in the oven.
Strawberry jam rolled biscuit
The cake we take everywhere
Recipe
- Preparation 40 minutes
- For 6 to 8 people
- Cooking at 200°C
- Cooking time 10 to 15 minutes
Ingredians
- 3 eggs
- 100 g caster sugar
- 40 g of starch
- 200 g strawberry jam
- confectioner’s sugar
Preparation
- Preheat the oven to 200°C.
- Break the eggs, separating the whites from the yolks.
- Mix the egg yolks with the sugar (until the mixture turns white).
- Add the flour and starch.
- Beat the egg whites until stiff.
- Add them to the preparation.
- Mix very gently.
- Butter the plate.
- Pour the dough on the baking sheet.
- Bake at 200°C for 10 to 15 minutes until the biscuit becomes blond and just firm.
- Take it out of the oven and unmould it immediately on a damp cloth.
- Roll up the biscuit with the cloth and leave it to cool.
- Unwind the baking gently and spread the jam.
- Roll the biscuit again.
- Sprinkle with icing sugar.
- Serve.
Tips
Put a pinch of salt or baking soda. Do not squeeze the cookie when you roll it.