HOW TO MAKE YOUR FRENCH MACARON AT HOME …

Who does not love a Macaron? These chewy, delicious French cookies are truly a sweet treat. Filled with almonds, sugar, egg whites and a creamy ganache. They can be made into a variety of flavors, chocolate, vanilla, almond, pear mousse; the list goes on and on.

Give Your Canapes Party a True Flavour of France with Our Gourmet Selections Canapes . Hand Made by London’s Finest French Caterers, Free Delivery to Your door. Order Now.  macaron box https://www.bertrandmunier.co.uk/online_shop/canapes/sweet_canapes

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INGREDIENTS

  • 480g icing sugar
  • 280g ground almonds
  • 7 egg whites

A few drops of flavoured food colouring such as strawberry

(Tower Macaron Made in 2010 by Bertrand munier )

macaron tourre

METHOD

1. Preheat the oven to 180C.

2. Mix the icing sugar and ground almonds in a food processor until you have a fine powder. Sift to remove any lumps.

3. Beat the egg whites, adding the food colouring as you go. Quickly and carefully add the almond-sugar mixture.

4. With a wooden spoon, mix from the centre of the bowl outwards, turning the container as you go. You want to achieve a smooth, lightly coloured mixture.

5. Using a piping bag with a centimetre-wide nozzle, pipe three centimetre-wide macaroons onto a baking tray lined with greaseproof paper.

6. Cook for eight to nine minutes, leaving the door of the oven slightly ajar.

7. Remove the macaroons from the oven. Pour a little water between the baking tray and the greaseproof paper – this

makes the macaroons easier to lift off when they have cooled.

8. Sandwich the macaroons using marmalade, raspberry jam or whipped cream to serve.

TIP: Leave the finished macaroons for 24 hours in the fridge. This allows the flavours and texture to develop and intensify

a bientot

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

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

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

My favorite Winter Treat ! Italian Hot Chocolate

Hot chocolate Recipe

Italy is famous for their Cioccolato Caldo, especially during the fall and winter months. This hot chocolate is sometimes served so thick (like a pudding), that you need a spoon to actually eat it! this recipe doesn’t make it that thick. The luxurious richness comes from using top-quality chocolate.

What You Will Need:

  1. 4 ounces bittersweet chocolate 70% or higher
  2. 1 1/2 cups whole milk
  3. 2 tablespoons sugar
  4. 2 teaspoons corn starch

What To Do:

  1. Into a saucepan over LOW heat add chocolate and a drop of milk. Stir with a wooden spoon until melted.
  2. SLOWLY add remaining milk until it’s well combined. Add sugar. Mix to combine. Whisk in corn starch.
  3. Continue cooking over LOW heat until it becomes thick, creamy and coats the back of the wooden spoon.

Hot chocolate Italian-style is one of the most amazing treats in the world! You have to try this pudding-like chocolate decadence! Add some Irish cream, cinnamon, and whipped cream for a fun variation, or create your own!”

I suggest some petit four or sweet canapes and  sandwich to serve your afternoon tea

a delice !!!

for Chocolate lover watch the chocolat movie you will like it !!

Chocolat trailer

enjoy!! Also, see our selection of my delicious Desserts https://www.bertrandmunier.co.uk/online_shop/desserts/dessert  by Chef Bertrand Munier

www.bertrandmunier.co.uk 

bertrand munier

My French recipe of the Orange Drizzle Cake.

The orange drizzle is an English institution in the UK and I love it! I’m pleased to share my home recipe with a touch of French flavour. In France, we have the same cake that we call  Le gateau a l’orange . The recipe is from Lyon in France’s Auvergne-Rhône-Alpes region. 

The Orange Drizzle is perfect for an afternoon tea or for a Picnic . 

Ingredients

4 orange 

4 eggs (large ) 

300g of butter unsalted 

300g of sugar 

10g  baking powder 

230g  white flour 

Icing 

250g icing sugar

3 large spoon of orange juice 

1 cake ring for  about 10 people 

Preparation time 30 minutes

Cooking time 20 mins

Serves 10 t0 12 people 

1/ Wash the orange, With a zester burner, 4 oranges zest keeping the 4 oranges for the juice 

2/ Melt 300g of unsalted  butter in a pan 

3/ Flour and butter the cake pan

4/ In a mixer, add  300g of sugar and 300g melted butter. Mix until Creamy.

5/ Chop the Orange zest in very small bites

6/ Add the juice of 4 oranges to 2 eggs 

7/ Sift in the flour, baking powder and add the zest of the orange. Mix until well combined.

8/ Add the last 2 eggs, one at a time,

9 / Line a loaf tin with grease-proof paper, spoon in the mixture and level the top.

10/ Preheat the oven to 180C/Fan/Gas Mark 4. 

Bake for 15-20 minutes until a thin skewer inserted into the middle comes out clean.

11/ While the cake is cooling in its tin , pour over the juice of 3 oranges on  the cake.

12 / For the icing, mix the orange juice  with the icing sugar.

Prick the warm cake all over with a fork and  drizzle the glaze over the top of the cake, and top with candied orange 

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

La Galette des rois .. a French treats

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

10 reasons why Lyon is the capital of gastronomy

Find out why Lyon has been known as the world’s food capital for some 80 years with these top 10 facts on Lyon’s gastronomy.

Not only is Lyon amazingly beautiful but for some 80 years Lyon has also been recognised as the food capital of France and the world. In 1935, famed French food critic Curnonsky, dubbed the Prince of Gastronomy, described the city of Lyon as the ‘world capital of gastronomy’. If you ever find yourself in Lyon, you are obliged to test, try and enjoy the food, and you’ll truly learn about the origins of a common passion in France – a love of French food.

Lyon is the ideal place to discover French cuisine and to fall in love with it. With more than 1,500 eateries, Lyon city has one of the highest concentrations of restaurants per capita in France. In the 21st century, Lyon’s simple and high-quality cuisine has been exported to other parts of France and abroad.

Lyon is an amazing place: a big, modern and historical city. It’s full of authentic French people who have their own way of communicating but are lovely, funny and chatty, adding to the city’s charm. But instead of praising Lyon for its beauty and importance as a French city, here are 10 reasons why it’s renown as the capital of gastronomy.

Top 10 reasons why Lyon is the world’s capital of gastronomy

1. Because of its location

Lyon is surrounded by some of the finest raw materials in France and has become the hub for a variety of ingredients and top quality regional products. Summer vegetables come from farms in Charolais, lake fish from Savoy, game from the Dombes, the best pork from Monts du Lyonnais, and spring fruits and vegetables from Drôme and Ardèche. Plus you can get quality wines in Beaujolais and the Rhone Valley, not to mention the array of local cheeses. And the ‘royalty’ of chickens come from Bresse, and of course Bresse gave origin to the tasty Bresse Bleu fromage! Could you really ask for more?

2. Because of the famous Les Halles de Lyon

This is a renknown, prestigious indoor market which was created in 1971, and renovated and renamed in honour of top French chef Paul Bocuse in 2006. It can be expensive but if you are looking for the best regional products listed above or simply want to eat lunch or dinner, you will find what you need here. It is also worth visiting Les Halles de Lyon because Mr Bocuse can sometimes be seen chatting to traders and his suppliers. It’s easily accessible in central Lyon next to Part Dieu – another place you need to visit.

3. Because of the outdoor markets

Lyon is well known for its plentiful markets, which are a great alternative to Les Halle de Lyon. They are where savvy people can find very good quality regional products at a bon price. One of the best is on Boulevard de la Croix-Rousse. Situated on a steep hill, the market offers not only the very freshest regional products but also amazing views. Another popular market is Saint Antoine Farmers Market, which is open every day except Monday and farmers set up their market tables along the banks of the Saône River. It’s a great authentic way to discover how French people value food and see the Lyon art of selling cheese, wine, and saucisson.

4. Because of Lyonnaise specialities

It’s hard to begin as there are so many Lyonnaise specialities in each area. Lyon is all about rustic, rich French food, and is famous for a number of unique meals: think about a smoky pork sausage with pistachios served on a dollap of mashed potatoes with a cream sauce, or a brochette of foie gras, or a colourful macaron, and obviously the well-known to all, quenelles, typically a mixture of creamed fish (image below). Then there are the very typical Lyonnaise saucissons and its varieties. When it comes to cheese, Lyon offers the St-Marcellin and St-Félicien varieties from nearby Isère. I don’t even want to start on desserts as there are so many tasty things, but to name a few Lyon has their famous Les bugnes, Coussin de Lyon, Tarte Praline and Christmas papillotes.

Lyon's specialty foods

5. Because Lyon has been home to many top chefs

Lyon has always been an attractive place for chefs to settle and develop their skills, not least for the ‘mothers of Lyon’ who were the iconic women behind the creation of Lyon’s bouchons (traditional restaurants) and the city’s culinary reputation. It started with Mère Fillioux, who opened her own bistro and was the first ‘mother’ to gain a wide reputation, and later taught the craft to the even more famous Mère Brazier, the very teacher of our great Bocuse. This pattern has continued, and nowadays there are the famous Georges Blanc, Mathieu Viannay, Christian Têtedoie, Lacombe and Orsi, to name just a few, who still hold the banner high for French gastronomy. Lyon also attracts many creative young spirits, such as Sébastien Bouillet, or rising stars, such as Le Bec, Viannay, and Ezgulian. Increasingly there are more and more chefs appearing in Lyon, learning crafts from the best restaurants and the local schools such as the L’Institut Paul Bocuse and L’École Vatel. They offer training in hospitality, food service and culinary skills, and the apprentiships you can do in Lyon’s top restaurants provide some the best culinary experience one can gain.

Great Chefs in Lyon

6. Because Lyon has bouchons

A bouchon is a unique type of restuaurant that is only found in Lyon. They are a part of Lyonnaise history and are usually small, family-owned bistros that serve a specific type of cuisine, have a specific atmosphere, as well as a typical decor. According to one French language school, the word buchon didn’t exist in any other French town. They serve really heavy, homemade foods, stemming from the recipes the mothers of Lyons served to the silk workers.

Top French food

7. Because Lyon maintains its rich culinary traditions

On top of well-known Lyonnaise culinary traditions such as bouchons and Meres de Lyon (mothers of Lyon) recipes, Lyon also supports and continues the city’s great tradition of mâchon. Does it sound mysterious? Mâchon is a type of meal served in the morning (before lunchtime) but it is a heavy meal. It can start with pate, followed by a meaty main course topped with a sauce, and finished off with some cheese. The tradition of mâchon comes directly from the canutes – the silk weavers of the Croix-Rousse were coming back from night shifts hungry and they stopped by the local bars to share a meal. Nowadays, there is even a philanthropic organisation in Lyon for the encouragement and knowledge of mâchon called Franc Machons, which has awarded honorary diplomas to about 50 institutions that entitles them to organise and serve those meals. An example includes Chez les Gones restaurant, which starts serving from 9am a three-course meal that usually includes pâté, followed by andouillette with mustard sauce and cheese to finish, accompanied by a glass of Côtes du Rhône.

Lyon Paul Bocuse8. Because of the Pope of French Cuisine

You have probably already heard about the renown French chef Mr Bocuse, who has been dubbed the Pope of French cuisine. He is an exceptional chef who introduced Lyon to the whole and the world to nouvelle cuisine. It is a style of cooking that is characterised by lighter, delicate dishes and an increased focus on the presentation of the food. You could say he broke the rules of the Lyonnaise bouchons (very heavy meals) – and succeeded.


9. Because of the quality and number of top restaurants, boulangeries, patisseries and chocolatiers

More than 1,500 good restaurants, 13 awarded the prestigious Michelin Stars, and the highest numbers of restaurants per inhabitant in France – there’s no shortage of culinary establishments in this gastronomic centre of experimentation and innovation. Besides that, there are many authentic places to eat, such as century-old brasseries or the traditional bouchons (traditional Lyonnaise restaurants); a good example is the often full Bouchon des Filles, where you won’t get a menu but the owner will tell you what they serve. Outside of the restaurant scence are more Lyonnaise food gems – the dedicated charcuteries, fromageries, chocolatiers, boulangeries, vienniesseniers, cremeries and more. Some recommendations include the charcuteries Bonnardand Sabilia, the fromagerie Galland (Croix-Rousse), the tasty boulangerie/patisserie Jocteur, the chocolatierBernachon, and for eggs, La Crèmerie Lyonnaise.

10. Because Lyon has Sirha

Sirha was founded in Lyon in 1983 and is the biggest professional and international trade fair dedicated to food service and hospitality. Since then, Lyon has been responsible for gathering together the best in the gastronomy industy, thus SHIRA has become important for networking and discovering new trends – and a great event for the public to taste-test new foods. There are 17 professional competitions during Sirha, including the very prestigious international ones like Bocuse d’Or and Coupe du Monde de la Pâtisserie.

Now you will likely be tempted to come and experience some of France’s best cuisine. Bon appetite!

Shopaholic from home / Expatica

Aga had never spoken French nor been to France until she moved to Lyon. She is a Pole who now spends her free time with her ears and eyes wide open, observing cultural traits, soaking in customs and writing about them on her blog. She also loves shopping – online shopping, window shopping, all forms of shopping! You’ll find her on J’adore Lyon.

Photo credits: Fryke27 (quenelle), Alain Elorza (Paul Bocuse), Jacques Lameloise/Arnaud 25 (thumbnail).

article from http://www.expatica.com/fr/out-and-about/Top-10-reasons-why-Lyon-the-capital-of-gastronomy_476910.html

thank you for reading

Bertrand Munier 

 

Pea Soupe a la Francaise served Hot or Cold

This is on of the best Pea soup recipe for Spring and Summer !

Pea soupe by Bertrand munier

Ingredients 
600 g shelled peas
4 spring onions
6 lettuce leaves or a big heart
1 tsp tablespoon olive oil
1 liter of water
4 c. tablespoons heavy cream
Salt and pepper
Shell the peas, peel and chop onions, wash the lettuce leaves.Heat the oil in a skillet on medium heat, add onions and let them meltwithout browning, then add the lettuce and peas, pour water, add salt, bring to a simmer and simmer for 20 to 25 min.When the peas are cooked, blend the soup in a blender or hand blenderuntil smooth.Put on low heat, add pepper and heavy cream, stirring, remove from heat tothe first stirrings.

Serve hot or cold .

Bon Appetit
Bertrand

cooking tips the choux pastry recipe

How to make  choux pastry

  1. Choux pastry is the lightest, crispiest, airiest pastry, which can be used to make profiteroles, éclairs or savoury gougères. It puffs up in the oven until it is eventually set by the heat. The airiness, in fact, is caused because choux has a high water content, which is turned into steam during baking and this forces the pastry shell outwards and gives it volume.
  2. eclaire idealparty

This a easy recipe I do everytime for my sweet canapes party ….

Ingredients

140g g Strong White Bread Flour o

110g  Butter

25cls Water or milk

5 Eggs

4 gr of salt

METHOD

Combine the milk, 125ml water, the butter and salt  in a saucepan and set over a low heat. Bring the boil and immediately take the pan off the heat. Shower in the flour and beat the mixture with a wooden spoon until spoon. Return the pan to a medium heat for about 1 minute, stirring constantly, to dry out the paste. Tip it into the bowl. Add the eggs one by one, beating with the wooden spoon. Once they are all incorporated into the mixture, it should be smooth and shiny and thick enough to pipe. The choux paste is now ready to use. (If you are not using it immediately brush the surface with eggwash to prevent a crust forming) Pipe small mounds on a baking sheet line greaseproof paper in staggered rows, using a bag fitted with a 1cm nozzle. Brush with eggwash and lightly mark the tops with the back of a spoon. Bake at 200ºC/Gas 6 fir 15-20 minutes until crisp, but still soft inside. Cool on a window sill.

paris-brest