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

Have you ever dreamed of visiting a chocolate factory?

Visiting Switzerland always brings me good memories of my childhood. Chocolate, of course, is one of them.  When travelling to the Swiss Alps with my parents, we would always bring lots of chocolate.  I have to say that the Swiss milk chocolate is, in my opinion, the best. I have trained as a chef and during my career, I had the opportunity to work for the Swiss Embassy as an executive chef for the Ambassador where I have learnt about the delightful Swiss specialities.

I would like today to share with you on my blog the fantastic Callier chocolate factory located in Gruyère in the heart of the Swiss Alps. The finest chocolate creations continue to be produced at Maison Callier with fresh milk from local dairies, sustainable cocoa, fine select ingredients and in-depth knowledge of the art of chocolate-making.

I invite you to discover the process of chocolate manufacturing and the smell which come from the famous Maison Callier chocolate factory.

My  journey begins with the Aztec cocoa ceremonies and takes you through to today’s chocolate innovations. Touch roasted cocoa beans and follow your nose towards the irresistible scent of freshly made chocolate. Our chocolate tasting will titillate your taste buds with the aromas of exquisite cocoa, fresh Alpine milk and the best ingredients.

A sweet adventure awaits visitors at Maison Callier. The interactive visitor experience is a unique museum that leads you through the history of cocoa to the present day. Discover how Maison Callier use exquisite cocoa beans and high-quality ingredients to make the finest chocolate creations and indulge your palate with the amazing variety of flavours of cocoa.

you can order our chocolate speciality like sweet chocolate canapes and chocolate dessert ! free delivery in london

thank you to read my blog

a bientot

Chef Bertrand

I’m Crazy for a chocolate Eclair !!

Chocolate éclairs are among the world’s most famous pastries and they are certainly one of my  great Dessert .

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But must of the pastry shop in england and US  sell then with Chantilly cream and chocolate fondant on the top .

This is why I like you to discover the French version of this golden cake …

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Some best Patisserie in France  Like Fauchon, Lenotre bake some fantastic selection,( Rose, caramel, pistachio, coffee, vanilla, chocolate )

As a chef I start do do some different Flavours with raspberry, lemon,  strawberry and this eclair are working so well  with my cocktail party.

For me a eclair need to be Classic and Fashion at the same time ( the Summer eclair …. )

Eclairs are set to become the new cupcake, according to  London retailers.

Selfridges said sales are up nearly a quarter compared with this time last year, and its afternoon tea venue — Dolly’s — is set to sell 12 new varieties. M&S and Jamie Oliver’s restaurant Fifteen have also launched flavoured éclairs, with the latter offering rhubarb and custard.

Experts put the resurgence of the choux pastry treat down to the popularity of afternoon tea and the revival of home baking brought about by TV’s The Great British Bake Off. M&S said: “We think this will be the year of the éclair … it seems their popularity will soon be challenging the mighty cupcake.”

The chocolate éclair has long been a staple in UK patisseries, but new flavours are key to the boom. Selfridges’ executive chef, Mark Taylor, said: “On a recent trip to Paris, the range of flavours was vast — pistachio, mint, violet cream.”

Discover the french Patisserie ( french video )

Bertrand Munier

www.bertrandmunier.co.uk

food party entertaining ! Poached salmon on belle Vue.

POACHED SALMON ON BELLE VUE

PORTIONS £7.20

minimum order 8 portions on shopping basket

A whole side of skinless & boneless Scottish salmon, poached fish stock with lemon, garnished with king prawns.

Served with mayonnaise and cocktail sauce

Delivered in a Disposable Packaging

For food ready to serve on presentation trays , Please contact us,VAT will be applied on this service.

Serves 8 portions as a main course and 12 as part of a buffet.

Please contact us for any information

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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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

Gourmet food takeaway at home!

Ideal Party

Pret a recevoir..

Your Party ready to serve ..

Bertrand Munier is launching his new French takeaway service “Ideal party, Pret a Recevoir” in London. I have designed new menu for this new French takeaway service online with a selection of canapés, main courses, vegetable, cheese board and dessert. The image of French Food is simple food and very tasty, for too long French cuisine has been restricted to upmarket restaurant. That is why I have always believe giving people the chance to envoy some of the best dishes at home or at the office www.bertrandmunier.co.uk

A Passion for food

At ideal Party we love good food. Whether it is an elaborate cocktail party, an office lunch, a corporate event or a private birthday, we provide fresh, home cooked, locally sourced food of the very best quality. We mix modern and traditional French recipe to cook up menus freshly prepared and always delicious for every occasion.

Simply click Here…

Entertaining your dinner Party

Ideal Party private catering service from Bertrand Munier. Whether you are looking for an intimate dinner for 6 or for 120 people, ideal party chefs and staff seek to combine impeccable service with tailor-made dishes to delight you and your guests on every level. click…

Please visite our Idealparty Youtube channel !!

Canapes…

Delicate piece of pastry, toast, vegetable, etc., with small savoury or sweet delights, food in miniature, perfect flavours constructed in one mouthful. From cold canapes and short OU SHOT glasses to hot canapes and sweet treats, our selection of delicious  petits-fours is perfect for all partie click …

Corporate on the go

Perfect for lunch meetings, raining days, parties & everyday individual lunches. Delicious ready to eat Idealparty food, delivered directly to your office, Corporate on the go is the solution. Click for more information 

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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