Paste on FoodCook : easy recipes

Flaky pastry

Wed, 15 Apr 2020 00:00:00 +0000

The super dough for great recipes.

Preparation on video
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Recipe
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for 8 person
Preparation 25 minutes
Rest 2h

Ingredients
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200 g flour
50 g flour for the worktop
100 ml of water
1 teaspoon of salt
200 g butter

Preparation
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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.

Take the butter out of the refrigerator and place it in the center of the cross.
Fold one side of the cross in the center and tap with a roller to distribute the butter.
Then do this with all sides.
Take the dough and roll it out with a rolling pin.
Pivot the dough on the long horisontal side.
Fold in 3. fold the right side and then one third of the left side onto the first. The layers should be edge to edge.
Rotate the dough half a turn then spread the dough and repeat the folding (always start with the right side first). This is called giving a turn.
Put the dough in the fresh dough for 20 minutes.
Do the bend in 3 again. This is the second round.
Repeat, let rest in a cool place 20 min between each round, and give 6 rounds.
The more turns you make, the lighter your dough will be.

Example of use of our puff pastry quiche:

Shortbread

Wed, 15 Apr 2020 00:00:00 +0000

An adequate paste

Recipe
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For 6 people
Preparation 15 minutes
Rest of the dough 30 minutes

Ingredients
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1 vanilla bean
50 g caster sugar
125 g flour
50 g soft butter
1 whole egg

Preparation
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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
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Preheat the dough before incorporating the filling.

Sweet dough

Wed, 15 Apr 2020 00:00:00 +0000

Recipe
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Preparation 15 minutes
For 6 to 8 people
Rest time 30 minutes

Ingredients
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1 pinch of salt
1 egg yolk
50 g sugar
125 g soft butter
250 g flour
5 cl of water

Preparation
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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
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Take the dough out in advance to spread it out.

Gingerbread

Tue, 14 Apr 2020 00:00:00 +0000

Recipe
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Preparation 15 minutes
For 6 people
Cooking at 355°C
Cooking time 45 minutes

Ingredients
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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
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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
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You can put in: cinnamon, aniseed, vanilla, clove, nutmeg and jinger.

Macaroni and gouda gratin

Mon, 13 Apr 2020 00:00:00 +0000

Recipe
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Preparation 15 minutes
For 4 people
Cooking at 392°F
Cooking time 15 minutes

Ingredients
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400 g macaroni
140 G of gouda with cumin
25 cl single cream
150 g dr lardons
Salt
Pepper

Preparation
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Pasta :
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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 :
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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
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Serve hot.

Waffles

Mon, 13 Apr 2020 00:00:00 +0000

The waffle, the queen of snacks

Recipe
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15 waffles
Preparation 15 minutes

Ingredients
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200 g flour
30 g sugar
3 eggs
20 g butter
25 cl milk
1 pinch of salt

Preparation
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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

Thu, 09 Apr 2020 00:00:00 +0000

It reminds us of good childhood memories.

Recipe
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Preparation 35 minutes
For 6 people
Cooking 180°C
For 45 minutes
Minimum resting time 3 hours

Ingredians
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15 g baker’s yeast
300 g flour
170 g butter
salt
10 cl milk
1 tablespoon powdered sugar
3 eggs

Preparation
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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
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When it rests, put it in a warm place (it will swell better).

Pear crème brulée

Thu, 09 Apr 2020 00:00:00 +0000

Recipe
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Preparation time 10 minutes
For 6 persons
Cooking at 140°C
Cooking time 28 to 30 minutes
Cooling time 1 hour

Ingredients
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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
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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

Thu, 09 Apr 2020 00:00:00 +0000

The cake we take everywhere

Recipe
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Preparation 40 minutes
For 6 to 8 people
Cooking at 200°C
Cooking time 10 to 15 minutes

Ingredians
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3 eggs
100 g caster sugar
40 g of starch
200 g strawberry jam
confectioner’s sugar

Preparation
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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
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Put a pinch of salt or baking soda. Do not squeeze the cookie when you roll it.

Paste on FoodCook : easy recipes

Flaky pastry

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Ingredients #

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Shortbread

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Preparation #

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Sweet dough

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Gingerbread

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Macaroni and gouda gratin

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Pasta : #

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Waffles

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Old fashioned braided brioche

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Pear crème brulée

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Strawberry jam rolled biscuit

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Tip
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