How to make the french Gougères canapes, My home recipe from Burgundy.

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Whether you are going to a Michelin star restaurant or at a friend’s house in France, you will most likely be served gougères canapes to accompany your aperitif drinks (drinks served before a meal). Gougères are traditional cheese puffs made with either Emmenthal or Comté cheese. These little canapes luxuries are perfect with champagne or wine (they are often served during wine-tastings) – and so chic if you have them home-made. Originally from Burgundy, these puffs were invented in the 17th century in a patisserie called ‘Le ramequin de Bourgogne’. So next time you have guests, why don’t you dazzle them with these golden puffs.

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Ingredients (makes about 40)

250 ml/ 1 cup water

100 g/ 3.5 ounce salted butter

150 g/ 1 1/4 cups plain flour

180 g/ 2 cups grated Emmenthal or Gruyère cheese

4 eggs

A dash of ground nutmeg

1 egg yolk for glazing

A dash of salt and pepper

Pre-heat the over 180°

In a saucepan, bring the water and butter to a boil. Add the flour, stirring very fast and take immediately off the 6880354b233b989968432d063bf6700dheat. By now the batter will be roughly in the form of a softball. Add the eggs, one by one and stir. It’s important to add the eggs slowly – don’t worry if it looks too thick, just continue to stir as it will eventually become a smooth batter. Finally add the cheese, salt & pepper and stir to a good dewy batter.

Prepare a baking tray lined with parchment paper. You have two choices for preparing the gougères: either put the dough in a pastry bag with a standard tip and pipe walnut-sized mounds or spoon and shape with the help of two teaspoons and evenly shaped ball (again like the size of a walnut). Glaze with the egg yolk for a golden baked finish. Sprinkle the puffs lightly with grated cheese.

Leave adequate space between each gougère and bake for 25 minutes approx or until puffy and golden. Serve immediately.

ps: You can prepare these in advance and either refrigerate or freeze them. Just take them out again before serving and heat in a high-heat oven for 5-7 minutes.

bon appétit

Also, see the selection of my delicious hot canapes  

visite our website 

by Chef Bertrand Munier

How To make a healthy sorbet.

Sorbet is a dessert very easy to make and low in calorie

Fruit sorbet is a refreshing dessert that reminds you of the breezy, carefree days of Summer

It is light eating, and makes you feel guilt free while enjoying its taste.

ingredients

  • 250 g of water
  • 125g of sugar
  • 500g  of fresh Fruits (mango, raspberry, apricot, lemon, strawberry, kiwwis ) Puree
  • 1 Lemon Juice strained (optional)

1 Mix water and sugar in  saucepan.

2 Bring sugar water to a boil.

3Let simmer for 15 Minutes.

4Put the fruit puree in your blender or food processor and puree them.

5 Mix fuit puree with  cold sugar syrup and lemon juice

6Pour mixture into an ice cream machine and make sorbet using manufacturer’s instructions

Tips

if you don’t have any ice cream machine,  freeze the sorbet for several hours or overnight, Blend with  food processor and you will get a nice sorbet
enjoy
Bertrand Munier
bertrand munier

BOUCHÉE À LA REINE

I always loved ‘bouchée à la Reine’ – this classic starter is exactly what I love about French cuisine – elegant and old-fashioned. I like to have it simply as a main course with a salad on the side. My simplified version of this small puff pastry includes chicken, morel mushrooms, onions, white wine and a bechamel sauce. If you can’t find morel mushrooms, you can replace with any mushrooms of your choice whether they are fresh or dried

bouchee a la reine

Ingredients 

  • 4 vol-au-vent shells
  • 1 shallot
  • 2 large chicken or turkey breasts
  • 4 oz. small or medium button mushrooms
  • 10g of Morel
  • 2 oz. butter
  • 2 Tbs. flour
  • 1 egg yolk
  • 1 cup creme fraiche (or double cream)
  • 1 bouquet garni
  • 12 oz. chicken stock
  • Pepper

Procedure

  1. Place the chicken stock and the bouquet garni in a saucepan. Bring to a boil and allow to infuse 10-11 minutes
  2. Cut the chicken breasts into small dice.
  3. Wash the mushrooms rapidly and cut in halves or quarters depending on the size.
  4. In a sauteuse (or a frying pan), melt the butter on a medium-high heat and add the chopped shallot. Cook for about 1 minute stirring.
  5. Add the flour and cook 1 petite minute, mixing with a whisk or a wooden spoon, without browning.
  6. Add the chicken stock little by little and cook for 2 minutes, stirring.
  7. Add the diced chicken and the mushrooms and cook for 5 – 6 minutes, stirring from time to time.
  8. Preheat the oven to 350ºF (gas mark 6) and bake the vol-au-vent shells for 5 – 10 minutes or as directed by the manufacturer, without burning them.
  9. In a bowl, mix the cream with the egg yolk. Increase the heat under the sauteuse and add the egg yolk/cream mixture, beating to combine well with the sauce and lower the heat as soon as it reaches a boil. The sauce should be unctuous and should coat a spoon. Do not salt, only pepper.
  10. Remove the vol-au-vents from the oven. Fill rapidly and serve without delay as they cool rapidly.

Notes

This entrée has been somewhat neglected but is one of the great classics of French gastronomy. It is usually served as an entrée (introductory course) but may also be served as a plat principal (main course) for an evening meal, for example, accompanied by a green salad. It can also be made with seafood or even snails. For holidays one may also add sweetbreads, truffles or morels. This dish is sometimes confused with Vol-au-vent financière but the latter is quite different with quenelles, cockscombs, cocks’ kidneys, truffle slices, fluted mushroom caps and black olives bound with a Madeira sauce.

Bon Appetit

Bertrand

TARTINE OR CROSTINI !!! The perfect way for lunchy

TARTINE OR CROSTINI !!!
Tartine of french charcuterie with duck rillettes, smocked duck
breast, poached pear in read wine, parma Ham and Pickles .
served with rocket salad.

http://www.bertrandmunier.co.uk/online_shop/Starters/Cold_Starters/Tartine_or_Croustini_de_campagne

The perfect way to a nice lunch lunch or for any break .

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http://www.bertrandmunier.co.uk/

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Eat the Christmas Season !!

Christmas is on the way.

What could be nicer than having all your delicious Ideal party food delivered directly to your door?

It’s the great time to entertain your friends at home, Canapes Delight and working lunch Parties!

What is ideal party delivery !

A made to order catering service for small to large events .

From Canapes to main courses and suculant desserts, all our 125 finest product are made fresh When you place the order .

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Why use ideal party!

Our made- to – order service is the next best thing to having a Professional chef in your home or office. All Freshly made-to -order finest food just for you. The minimum amount of preparation leaving you free to enjoy the occasion .

Fine French Caviar, naturally caviar!

What About french caviar for Christmas and New year

If you are looking for a smooth, creamy caviar for the more amateur palate, then French caviar  is exactly what you are looking for.

It is made using the “malossol” method, meaning that only fish roe and natural salt is used to make it, without any preservatives.

 

Order Now !!                                 Bon Appetit

Bertrand

Cook your own ravioli ! that so easy with my recipe …

The  ravioli is delicious when it is homemade. Its stuffing of cheese, vegetables or ham allow all variations. Add sauce, pesto or parmesan, and you have a delicious Italian. Unless you prefer the Chinese ravoli!

recipe of spinach raviolis  for 4 people

4 people
Preparation time:
45 min
Cooking time:
30 min

You will need:
500g of spinach
20 cl of cream thick
2 tablespoons of flour
300 g of fresh pasta dough
1 egg
salt

For the sauce:
20 cl of liquid cream
80 g grated Parmesan cheese
pepper
For 4 persons preparation time: 45 min cooking time: 30 min need you: 500 g of spinach in branch 20 cl of fresh cream 2 tablespoons of flour 300 g of pulp 1 egg salt for the sauce fresh dough: 20 cl of fresh cream liquid 80 g Parmesan cheese, grated pepper utensils : 1 roll pastry 1 round, fluted cookie cutter or 1 cup 1: remove the tails of spinach, wash them.
In a saucepan, boil 1.5 litre of water with 2 teaspoons of salt, then add the spinach and cook for 3 minutes, drain, press them to remove all the water and chop them with a knife as finely as possible.
2: In a small saucepan, made boiling cream and allow to reduce by half over high heat stirring so it attaches not; Add the spinach. Check the seasoning and cool.
3: Prepare ravioli: Sprinkle flour work plan; with a rolling pin, spread the dough to make it thin and cut out rounds of 6 cm in diameter with a round, fluted cookie cutter with a Cup. Place in the center of half of the round a little spinach. In a bowl, beat the egg with a fork and with a brush, wash around the circumference of each circle, cover them in the other half of the round and press with fingers to paste and form the ravioli.

4: 1.5 Liter of water with a teaspoon of salt, boil gently dip the dumplings and let them cook for 5 minutes, then drain. Book them warm.
5: Prepare the sauce: in a saucepan, made boil the cream, add the parmesan, pepper; check the seasoning.
6: Have the ravioli in the serving dish, spray them with sauce and serve immediately.

Enjoy !!

Bertrand Munier 

Paris-Brest Recipe, The French Plaisir …..

 The  Paris-Brest

History

The pastry was created in 1891 to commemorate the Paris-Brest-Paris bicycle race. Its circular shape is representative of a wheel. It became popular with riders on the Paris-Brest cycle race, partly because of its energy-giving high calorific value, and is now found in patisserie all over France

Recipe 

Choux pastry:
Quarter liter of water
200 g flour
100g butter
A pinch of salt
4 whole eggs
Praline butter cream:
8 egg yolks
250 g of sugar
250 g of softened butter
120g of  praline paste
finish:
100 g sliced almonds
50 g icing sugar
1 egg yolk (gilding)
Paris-Brest - 1

To make this recipe the Paris-Brest, first prepare all the ingredients.

Paris-Brest - 2

Place water, butter and salt in a saucepan on the fire.

Paris-Brest - 3

 boil it .

Paris-Brest - 4

Remove from heat and add the flour all at once.

Paris-Brest - 5

mix all

Paris-Brest - 6

stirring with a wooden spatula, until it pulls away from sides of the pan and it forms a ball.

Paris-Brest - 7

Cool 5 minutes. Add eggs 1 by 1 …

Paris-Brest - 8 mix it
Paris-Brest - 9 Add remaining eggs 1by 1.
Paris-Brest - 10 choux pastry is ready
Paris-Brest - 11
Fill a pastry bag with a choux pastry.
Paris-Brest - 12

Lay the puff pastry as a crown.

Paris-Brest - 13

Have two strings of dough side by side …

Paris-Brest - 14  then a third on the top
Paris-Brest - 15 three lay
Paris-Brest - 16

Brown surface with egg yolk, using a brush.

Paris-Brest - 17

Sprinkle a few slivered almonds …

Paris-Brest - 18 … over the entire top .
Paris-Brest - 19
Backe at  (180°C – 356°F) 30 minutes
Paris-Brest - 20 The dough will rise and brown.
Paris-Brest - 21 cool the crown
Paris-Brest - 22

Mix sugar with a little water.

Paris-Brest - 23

Bring to a boil and cook until 121 ° C. Using a probe thermometer

Paris-Brest - 24 Put the yolks in mixer bowl. When the sugar is cooked pour it gently at low speed mixer to the egg yolks. Make sure the yolks are at room temperature.
Paris-Brest - 25

When the sugar is fully incorporated into the egg yolks beat until completely cooled high speed mixer.

Paris-Brest - 26
Make the preparation cooled ….
Paris-Brest - 27

Gradually incorporate … the butter .

Paris-Brest - 28  Stir in the last praline paste. The amount will depend on the intensity of flavor that you want.
Paris-Brest - 29 Using a knife saw, divide the crown in two
Paris-Brest - 30

fill up the piping bag with praline cream

Paris-Brest - 31 Fill it at Half
Paris-Brest - 32 Decorate the botton crown
Paris-Brest - 33 decoration is finish!
Paris-Brest - 34 add the top
Paris-Brest - 35 the finish touch. icing sugar !leave it for 4 hours in the fridge before to serve .Bon appetitBertrand Munier

www.bertrandmunier.com

 

The Best British Classic, The Christmas Pudding

History and Tradition of Christmas Pudding

Does your Christmas dinner include a Christmas Pudding? If you lived in England, the absence of this delectable dessert from the holiday table would raise a few eyebrows. The pudding is the most special part of the meal, although families alter the way it’s cooked and presented to create their own unique traditions. Originally the Christmas Pudding was referred to as hakin because of its multitude of ingredients.

In 1714, King George I re-established pudding as part of the Christmas feast even though the Quakers strongly objected. Meat was eliminated from the recipe in the 17th century in favor of more sweets, and people began sprinkling it with brandy and setting it aflame when serving it to their guests. The Christmas pudding was not a tradition in England until it was introduced to the Victorians by Prince Albert. By this time the pudding looked and tasted as it does today. The traditional cooking time takes about eight hours, with preparation taking even longer due to extensive marinating. The longer the fruit is marinated in brandy, cider, or both, the better it tastes and this could take weeks!

Ingredients

225g/8oz golden caster sugar
225g/8oz vegetarian suet
340g/12oz sultanas
340g/12oz raisins
225g/8oz currants
110g/4oz candied peel, chopped
110g/4oz plain flour
110g/4oz fresh white breadcrumbs
55g/2oz flaked almonds
1 lemon, zest only
5 eggs, beaten
1 evel tsp ground cinnamon
1 level tsp mixed spice
5g/1 level tsp freshly grated nutmeg
pinch of salt
150ml/5fl oz brandy or rum
Method

1. Lightly grease 4x600ml/1 pint or 2×1.2 litre/2 pint pudding basins.
2. Mix together all the dry ingredients.
3. Stir in the eggs and brandy and mix well.
4. Spoon the mix into basins. Put a circle of baking parchment and foil over the top of each basin and tie securely with string. Make a string handle from one side of the basin to the other so it is easier to pick the basin out of the pan after cooking.
5. Put the basins in a large steamer of boiling water and cover with a lid. Boil for 5-6 hours, topping the boiling water up from time to time, if necessary. If you do not have a steamer, put the basins in a large pan on inverted saucers on the base. Pour in boiling water to come a third of the way up the sides of the pudding bowls. Cover and steam as before.
6. Cool. Change the baking parchment and foil covers for fresh ones and tie up as before. Store in a cool cupboard until Christmas Day.
7. To serve: steam for 2 hours and serve with brandy butter, rum sauce, cream or homemade custard.
Bon appetit
Bertrand Munier