French croisant recipe
Ingredients
- 1 1/4 teaspoons active dry yeast
- 3 tablespoons warm water (110 degrees F/45 degrees C)
- 1 teaspoon white sugar
- 1 3/4 cups all-purpose flour
- 2 teaspoons white sugar
- 1 1/2 teaspoons salt
- 2/3 cup warm milk
- 2 tablespoons vegetable oil
- 2/3 cup unsalted butter, chilled
- 1 egg
- 1 tablespoon water
Directions
- Combine yeast, warm water, and 1 teaspoon sugar. Allow to stand until creamy and frothy.
- Measure flour into a mixing bowl. Dissolve 2 teaspoons sugar and salt in warm milk. Blend into flour along with yeast and oil. Mix well; knead until smooth. Cover, and let rise until over triple in volume. Deflate gently, and let rise again until doubled. Deflate and chill 20 minutes.
- Massage butter until pliable, but not soft and oily. Pat dough into a 14 x 8 inch rectangle. Smear butter over top two thirds, leaving 1/4 inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that. Turn 90 degrees, so that folds are to left and right. Roll out to a 14 x 6 inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a plastic bag. Refrigerate 2 hours. Unwrap, sprinkle with flour, and deflate gently. Roll to a 14 x 6 inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap, and chill 2 hours.
- To shape, roll dough out to a 20 x 5 inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15 x 5 inch rectangle. Cut into three 5 x 5 inch squares. Cut each square in half diagonally. Roll each triangle lightly to elongate the point, and make it 7 inches long. Grab the other 2 points, and stretch them out slightly as you roll it up. Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light. In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash.
- Bake in a preheated 475 degrees F (245 degrees C) oven for 12 to 15 minutes
French crepe recipe
Ingredients
2 Cups Flour
1 Egg
½ Liter milk
4 Tbsp melted butter
2 Pinches of salt
3 Tbsp sugar
1 Tbsp rum
Method to Make the Batter
Sieve the flour with salt twice. Beat the egg. In a bowl, put the sieved flour, rum, sugar and the beaten egg. Mix slowly, adding milk gently, to avoid any lumps in the batter. Leave the batter for an hour to liven before cooking. To loosen the batter, you can use use beer, French wine or milk.
Preparation
After an hour, heat a non-stick pan. Add a small quantity of butter and wait till you hear the sizzle sound. Pour a small ladle of the batter and swirl the pan to spread the batter evenly in the pan. Reduce the flame and allow one side to cook. Now, flip the other side and cook for couple of minutes. If you have a stuffing, you can put it on the crepe and fold it into four. Else, you can roll it. Continue the same procedure to make crepes from the remaining batter.
French garlic soup recipe
(Soupe a L'ail)
serves:- 4, Preparation:- 5 mins, cooking time:-30 mins,
Ingredients
* 1 litre or 2 pints of chicken stock
* 8 cloves of garlic, minced
* 75g or 3oz of duck fat
* 2 eggs, separated
* 1 bouquet garni
* salt & pepper
* 4 slices of stale bread toasted
* 75g or 3oz of grated cheese.
Method
* bring the stock to the boil
* fry the garlic in the duck fat, then add to the stock
* add the bouquet garni and simmer for 20 mins
* remove the bouquet garni
* beat the egg whites lightly and add to the soup
* as soon as they have set remove from the heat
* whisk some of the soup with the egg yolks a bit at a time
* then pour into the rest of the soup
* add salt and pepper to taste
* put a slice of the stale, toasted bread in the bottom of the bowl
* cover with grated cheese
* pour on the soup, cut the egg whites into pieces if you like
