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

La Galette des rois .. a French treats, Easy recipe !

La Galette des Rois, traditional recipe .

Traditionally, the galette des Rois is made to celebrate Epiphany, which falls on the 6th of January, twelve days after Christmas. The cake is eaten in celebration of the arrival of the three kings who have travelled from afar with gifts for the newborn baby. In practice, people eat this galette throughout January and, dare I say, it is a rather unreligious event for most.

A dried bean, known as la fève, is hidden in the cake, and whoever receives the bean in his piece of cake, is crowned king or queen for the duration of the party. Other popular traditions, include having the youngest member of the gathering sit under the table and designate to whom each piece of cake should be served.\

Preparation time: 20 minutes

Baking time: 30 min

  • 2/3 cup sugar
  • 1/2 cup butter, softened
  • 1 cup ground almonds
  • 2 eggs + 1 egg for painting
  • 1 tablespoon rum (optional)
  • 1 pound puff pastry (2 rounds)
  • 1 large dry bean or fève figurine

To make the frangipane, blend the butter with the sugar until well combined. Blend in the almonds thoroughly. Beat in the 2 eggs one at a time and then the rum if you are using it.

In a small bowl, beat the remaining egg.

Roll out half of the puff pastry into a round about 12 inches in diameter. Place it on a wax paper lined baking sheet. Using a pastry brush, paint the outer 1 1/2 inch circumference of the pastry with beaten egg.

Spread the frangipane in a round in the center of the pastry so that it just meets the painted on egg. Press the bean into the frangipane somewhere close to the outer edge.

Place the other puff pastry (rolled out into an equally sized round) on top of the first. Use the times of a fork to press the edges closed. Brush the top of the galette with the beaten egg.

Use a paring knife to etch a pretty pattern into the top of the galette. Traditionally this is in a cross-hatch pattern, or concentric half circles, but you can make up your own pattern if you are feeling creative. Don’t cut through the pastry, just etch.

Cut a small hole in the center of the pastry to allow steam to escape. Place the galette in the refrigerator to cool for at least 30 minutes before baking. You can make it a day in advance as well – just be sure to keep it refrigerated.

Preheat the oven to 200°F. Place the refrigerated galette in the center of the oven and bake for 30 to 35 minutes or until the top is dark golden brown. Serve warm.

Makes 8 servings.

Bertrand

The French Beignets Recipe, a French classic to share with family and friends

What is a beignet?

The beignet is a French -style, square donut, decked in powdered sugar. And it is delicious! Beignet means fried dough in French and is similar to fritter in English.

Beignets originate from France and, depending on the region, can be prepared  in many different ways, hence carrying a variety of names: bugnes, merveilles, oreillettes, corchevets, vautes, etc.

My beignet  recipe is so easy to make and you can enjoy it with so many different dips flavour, cinnamon, chocolate or raspberry Jam .

Ingredients

Serves: 12

• 125ml water

• 1 tablespoon yeast

• 50g butter or lard

• 100g caster sugar

• 1 teaspoon salt

• 250ml boiling water

• 250ml evaporated milk

• 2 eggs, beaten

• 950g plain flour

• 1L vegetable oil for frying

• 125g icing sugar for dusting

Preparation method

Prep: 30 mins | Cook: 30 mins

1.Pour 125ml room temperature water into a small bowl. Sprinkle the yeast over the water and let stand for about 5 minutes to dissolve.

2.Combine the butter or lard, sugar and salt in a large bowl. Pour the boiling water over the butter mixture and then stir in the evaporated milk. Wait for the mixture to cool down until it is lukewarm. Then, add the yeast and water mixture and beaten eggs.

3.Slowly mix in the flour until the dough forms a ball. Cover the dough with clingfilm and refrigerate for 30 minutes to 1 hour.

4.Working with a small portion (a little larger than a baseball) at a time, roll out the dough 3mm thick. Cut the rolled out dough into strips 5 to 8cm wide, then cut again in the opposite direction and at an angle, making diamond shapes.

5.Heat your oil for frying in a deep and wide, heavy-bottomed frying pan over medium-high heat to 180 degrees C.

6.Slide dough slowly into the oil to avoid splattering and deep fry until they puff up and are golden brown, 3 to 5 minutes. Carefully remove onto a rack with kitchen roll underneath and allow to cool until you can handle them. Place in a clean paper bag with icing sugar and shake gently until covered generously or, use a sifter to dust the beignets with powdered sugar.

enjoy!! Also see selection of my delicious Desserts https://www.bertrandmunier.co.uk/online_shop/desserts/dessert 

Chef Bertrand Munier

Healthy Food Trends for Your canapes Party! Fabulous canapes and Vegetable Displays

Spring is here, and there’s nothing better than gathering a few friends together for a casual get together with some canapés and cocktails featuring the fresh produce of the season mini stuffed tomato with olive tapenade, asparagus with parma ham and parmesan cheese are a few of my favourites that start popping up in April and May with the first bloom of Spring.

How to Make a Tantalising Crudité Platter

Crudités are a superb choice as this is a fun, colourful, healthy and tantalising appetiser. Creating an attractive platter can be challenging, but with a bit of advice, you can create one which your guests are sure to love.

Are you hosting a party in the near future? If it’s true, then you will want to dazzle your guests with some tasty dishes, but knowing what to serve is tricky. A crudité platter is an excellent choice for an appetiser as it can look fantastic and is incredibly healthy.

It’s a platter that consists of raw vegetables that you cut into small pieces or served whole. It often includes celery sticks, cucumber sticks, carrot sticks, broccoli, bell pepper strips and fennel. They are then dipped in a vinaigrette or similar dipping sauce. In addition to being very healthy, crudités can also look amazing with so many bold colours and different shapes.

To make a platter that will satisfy your guests, it is important that you use a wide range of vegetables – four or more is ideal. Try using what is currently in season for the freshest taste and select vegetables that are bright in colour to make it visually appealing. In addition to vegetables listed above, consider throwing in a few of these alternative types:

Radishes

Asparagus

Tomato

Zucchini

Lettuce

Beetroot

Butternut Squash

It is wise to purchase the vegetables on the day of the party or perhaps the night before. This ensures that they are fresh, bright and flavoursome. If you are unable to purchase them on the same date, ensure you follow the storage instructions to keep them fresh. On the day, do not cut the vegetables earlier than a few hours before the party to retain their freshness. When cutting, try experimenting with different shapes to add variety and texture to the platter.

In addition to vegetables, make your platter stand out by adding some meat or cheese (first ask if any of your guests is a vegetarian). You could also serve bread on the side to make the dish slightly more filling. When it comes to assembling the dish, try to be creative and arrange the vegetables in different ways to make it aesthetically pleasing. Alternatively, you could arrange by colour for a neat and tidy look.

thanks for redding

Chef Bertrand Munier

What about baking a cake for Mother’s Day! The lady’s cake is always a strawberry cake!

Mother’s  Day is just around the corner and I know that the strawberry cake is always the girls & lady’s favourite cake.

Baking a cake for your mum or your wife is always the best present you can do for Mother’s  day celebration. However. if you don’t have any knowledge on how to bake one, just buy one! 

This fresh strawberry cake is perfect for any holiday, but it’s also perfect  to celebrate any Spring and summer day

My recipe is very easy to make for anybody with a little knowledge of baking. This strawberry and cream sponge cake is essentially a French light genoise sponge cake filled  with fresh strawberries, vanilla chantilly cream and fresh strawberry coulis (optional)  The making of the French genoise cake is not as daunting as most people might think, all you have to do is to follow a few simple sponge cake making tips outlined below and watch your cake rise as light as a feather.

The french genoise recipe 

For the génoise sponge

250g/9oz caster sugar

8 medium free-range eggs

250g/9oz plain flour

50g/1¾oz butter, melted

Preheat the oven to 180C/185c Fan/Gas 4. Grease and line two 22cm/9in round cake tins.

For the génoise sponge, place the sugar and eggs into a large bowl and whisk with an electric whisk until thick and pale.

Gently fold in the flour and melted butter until smooth.

Bake for 30–40  minutes, or until the cakes are risen and springy to the touch. Remove from the oven and set aside to cool. When cool enough to handle, turn out on to a wire rack to cool completely.

method to build the cake 

1/ Place a 20-22cm/8-10in stainless steel ring onto the flan case and use it to cut through, discarding the outer rim of sponge. Cut the flan in half horizontally so you end up with two thin layers.

2/Place the steel ring onto a large, flat serving plate. Place one of the sponge layers inside and press down lightly. 

3/Place the double cream in a bowl with the vanilla bean from the pod, and the caster sugar. Whip until semi-firm peaks form when the whisk is removed.

4 Line the ring with the large strawberry halves with some fresh strawberry coulis . – reserve the rest of the strawberries.

5 Carefully spoon the whipped cream into the centre of the flan and spread out gently to fill the whole mould – adding as much cream as necessary to cover to the top of the strawberries. Place the remaining flan case on top and press down lightly and cover the top of the ring with whipped cream.

6  Remove the ring by carefully warming the edges with a hot cloth and lifting it straight upwards.

Carefully heat a metal skewer over a direct flame until very hot (use oven gloves). Use the hot skewer to score the top of the cake with lines to create a diamond pattern.

Now is time to be creative and you can use a piping bag for the decoration and garnish with a fresh strawberry, you can use the remaining vanilla pod for the decoration.

enjoy

Chef Bertrand Munier

Saveur The Provence, The french Pissaladiere

What about the Pissaladiere

The pissaladière is a culinary specialty of the region of Nice. Sometimes considered a variant of the pizza, pissaladière is certainly made ​​with the Bead dough, but doesn’t have any tomato  . The pissalat is a paste made ​​from salted sardines and anchovies, which is essential in making the pissaladière.
To decorate the pissaladière a few anchovy fillets and  small black olives.
recipe of the Nice Pissaladiere

Ingredients for 6:

A bread dough (300g) or Puff Pastry
1 kg of sweet onions (white)
olive oil
thyme, rosemary
2 c.café of pissalat (paste salted sardines and anchovies)
6 anchovy fillets with salt
6 small black olives

Peel and shop the onions. In a Pan, sauté the onions in olive oil. Add herbs and a glass of water, then cover to let it ste wan hour over very low heat until onions are soft but not browned.

Remove from heat, remove the herbs and stir in onion confit pissalat.

Pissalat to replace, reduce some mashed anchovies after being rinsed withwater.

Spread batter into a greased pie dish. Spread the onions in a thick layer over the dough and return the edges of the pastry over the onions. Garnish with anchovies and black olives.

Bake in a moderate oven 190 to 200 degrees, about 30 minutes until the pastry is blonde and onions top lightly browned.

Serve warm .

Bon appetit

Bertrand