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 BRIOCHE

French ToastApple Beignets Pannettone

 3  Kg  flour
 100  grs  fresh yeast
 1  quart  cold milk
 22   eggs
   
 4  lbs  cold butter
 75  grs  salt
 360  grs  sugar
   

  Dilute the yeast in a part of the milk (200 grs)

  Place together in the mixing bowl, Flour, diluted yeast, the rest of milk, Eggs

  Put on first speed and let turn until totally homogenized for about 10 minutes

  Then cut the butter in large cubes and add it to the dough and restart the mixer on first speed ,and again until totally homogenized for about 10 minutes.

  Add the salt and sugar to the dough and keep mixing for another 5 minutes on first speed and 5 more minutes on second speed.

  Remove the dough into a plastic bucket, wrapped in a open garbage bag.

   Let rise the dough in double , then put in the fridge until the next day


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French toast           see more with pictures >>>

French ToastApple Beignets Pannettone

  1 kg 500 dough for 1 loaf
  - let proof for about 1 ½  hour to 3 hours
  - bake at 325ºF for 30 min and at 300º F for 15 min
  
  LAIT de POULE ( Hen’s Milk or Soaking milk)
 8   egg yolks
 8   whole eggs
 1  lb  Sugar
 1  Qt  Milk
 1  Qt  heavy cream
 1  tbsp  vanilla extract
 1/2  cup  dark Rum (Myer's or Negrita)
   
  COOKING the TOAST

- Previously, soak the slice of bread or Brioche in the milk mixture until very wet.

- cook in a skillet with clarified butter until golden brown, both sides.

   
  BAKED APPLES
  “Golden Delicious” apples

Peeled, cut in halves, cored - each half cut into 3 pieces.

- Toss the apples with sugar and clarified butter,

Arrange the apples on a sheet tray and bake at 350ºF until lightly caramelized and slightly firm ( they should not fall apart)

   
  TO SERVE

- Arrange some pieces of apple on the cooked toast and reserve until ordered.

- When needed, place the garnished toast onto a plate and pass in the oven for a few minutes

- dispose the French toast onto a plate, squeeze some caramel sauce over the apples, and some vanilla creme anglaise around it. Sprinkle some caramelized almonds all around.

   
  Small Brioches
  - 500 grs dough = 14 pieces
 

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Apple Beignets          more Beignets >>>

French ToastApple Beignets Pannettone

  APPLE  MARMALADE
 1  kg  apple ( peeled, cored and diced)
 100  grs  sugar
 75  grs  butter
 2   cinnamon stick
   
  1 kg 400 dough = 35 pieces

 
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 PANNETTONE

French ToastApple Beignets Pannettone
 
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