Brigitte at the Market

RECIPES

Chocolate Cake/Gateau au chocolat

IIn a bowl : 150 g dark chocolate with 150 g sugar and 150 g milk. Put the bowl on a boiled water pan until it is smooth. Put off the heating. Add 4 eggs yok, one by one, 100 g white flour, 100 g ground almonds, 15 g yeast. Beat the 4 eggs white until they peaked et add them in the chocolate dough. Grease a round mold with butter, stir the chocolate dough inside and bake the cake 30 mn in the oven, 390° F (180°C). Ganache on the top and sliced roasted almonds around the cake.

Birthday Cake/Gateau d'anniversaire

Bake a chocolate cake. When it is cold, cut in two pieces. On the bottom, put some ganache : 150 g dark chocolate melted with 200 g sour cream or creme fraiche.

Cover with the second disk. Cover with creme chantilly : whisk 250 g whipping cream with 3 tablespoons of white sugar and a teaspoon of extract natural vanilla. Decorate with this creme.

Cannelés de Bordeaux

Links : Cooking show on youtube, the recipe step-by-step from Brigitte

History of Cannelés de Bordeaux

Puff Pastry

Sift 250 g white flour into a large bowl. Add 250 g unsalted butter cut in small squares, butter has to be cold. Rub in using your hands. You should be able to see chunks of butter. Make a well in the centre, add 100 ml cold water and combine until you have a firm rough dough. Roll out on a lightly board into a rectangle about 20cmx50cm. You should be able to see streaks of butter in the pastry. Fold a third of the pastry into the center, then fold the bottom third up over that. Give dough a quarter turn and roll out again. Repeat folding, rolling and turning twice more. Chill pastry for 30 mn before using.

Ile flottante/Floating eggs

Place one liter milk, whole milk is better, in a saucepan, add one teaspoon of extract natural vanilla and 4 tablespoons of white sugar. Whisk 6 egg white until they form peaks. With a table spoon, take a large part of egg white and put into the milk boiling, reduce the heating. Leave one minute to cook the egg white, turn it and leave an other minute. Remove the egg white cooked and put in a large bowl. Do the same with the egg white until there is no more. Pile the cooked egg white in the bowl. When it is done, pour creme anglaise under this pile. Just 5 mn before serving, do a caramel with 150 g of white sugar and 4 tablespoons of water, boiled until caramalized. Pour the caramel on the top of the egg white.You can also serve in a small bowl, serve one egg white with caramel on the top and creme anglaise around.

Creme anglaise

Place 1 liter milk in a saucepan then add one teaspoon of extract natural vanilla and heat untill boiling. Whisk together 6 eggs yolk with 120 g white sugar until it is white and smooth. Add 2 tablespoons of corn starch. Mix again together. Pour about one cup of boiled milk and then pour le mixture back into the pan and stir over very low heat until it thickens and coats the back of a spoon.

Quatre-quart

In a bowl, mix together : 200 g white flour, 200 g sugar, 4 eggs, 125 g butter melted, 17 g baking powder, 1 tbsp of pure vanilla. Put butter in the mold, preheat the oven at 405° F. Pour the dough in the mold and bake 30 mn. Perfect cake for family, kids, always successful.

Bananes flambées

In a large pan, put 2 tb. spoon of butter with 1/3 cup of sugar, on the medium fire. Cut the bananas in two lengthwise and put them in the pan. Leave until caramelized, flip them and leave until caramelized. When they are soft, well cooked but not too much, add 3 tb.spoons of rhum on the top and crack a match. A big flame and it is done.

Pain d'épices

en construction

Salt Spring Island