Very hard https://www.sherpa.net/ en Brioche couronne de Noël à la confiture de myrtilles https://www.sherpa.net/recettes/brioche-couronne-de-noel-la-confiture-de-myrtilles <span class="field field--name-title field--type-string field--label-hidden">Christmas brioche wreath with blueberry jam</span> <span class="field field--name-uid field--type-entity-reference field--label-hidden"><span lang="" about="/sequser/239" typeof="schema:Person" property="schema:name" datatype="">agathe</span></span> <span class="field field--name-created field--type-created field--label-hidden">Tue 03/12/2024 - 14:19</span> <div class="field field--name-field-origine field--type-entity-reference field--label-hidden field__item"><a href="/origine-recette/alpes-du-nord" hreflang="fr">Alpes du Nord</a></div> <div class="field field--name-field-image-recette field--type-image field--label-hidden field__item"> <img src="/sites/default/files/recette/Plan%20de%20travail%2055.jpg" width="1917" height="1080" alt="couronne de Noël" loading="lazy" typeof="foaf:Image" /> </div> <div class="field field--name-field-type-de-plat field--type-entity-reference field--label-hidden field__item"><a href="/en/type-de-plat/dessert" hreflang="en">Dessert</a></div> <div content="30" class="field field--name-field-temps-de-cuisson field--type-integer field--label-hidden field__item">30 min</div> <div content="20" class="field field--name-field-temps-de-preparation field--type-integer field--label-hidden field__item">20 min</div> <div class="field field--name-field-difficulte field--type-entity-reference field--label-hidden field__item"><a href="/en/difficulte-recette/very-hard" hreflang="en">Very hard</a></div> <div class="clearfix text-formatted field field--name-field-ingredients field--type-text-long field--label-hidden field__item"><p>For the brioche:</p> <ul><li>375g flour</li> <li>180g warm milk</li> <li>10g baker’s yeast</li> <li>50g blond cane sugar</li> <li>1 egg + 1 egg yolk</li> <li>70g Terre de l’Alpe butter</li> <li>1 egg yolk + milk (glaze)</li> </ul><p> </p> <p>For the filling:</p> <ul><li>250g blueberries</li> <li>50g sugar</li> <li>2tbs water</li> </ul></div> <div class="clearfix text-formatted field field--name-field-petite-histoire field--type-text-long field--label-hidden field__item"><p>Blueberries : The fruit of a wild plant that is now widely farmed, blueberries bring back memories of home-made jam and fresh, floral and woody flavours. In a cool dark place, they will keep for up to a week.</p> </div> <div class="clearfix text-formatted field field--name-field-etapes-recette field--type-text-long field--label-hidden field__item"><p>Mix the blueberries with the sugar and water, cook down for about 15 minutes, then reserve in the fridge.<br /> Heat the milk until warm. Transfer to a bowl and mix in the yeast.<br /> Leave to rest for 10 minutes.<br /> Fit your mixer with a hook. Put the sugar, eggs and (melted) butter in the mixer bowl. Knead until thoroughly mixed. Add the flour and combine.<br /> Knead the dough at medium speed for 8 minutes.<br /> The dough should form a ball and be slightly sticky.<br /> Transfer the dough ball to an oiled bowl, and cover with a tea towel.<br /> Leave the dough to rise for 1-2 hours.<br /> When it has doubled in volume, transfer to a floured worktop.<br /> Roll it into a rectangle (50x40cm).<br /> Cover it with the blueberry compote and reserve in the fridge for 15 minutes.<br /> Roll this rectangle to form a cylinder of even diameter.<br /> Slice it longways into two pieces, braid them, and then form a wreath.<br /> Moisten the ends slightly and stick them together. Leave to rise at 30°C (86°F) for 1 hour.<br /> Brush the brioche with the glaze. Bake for 30 minutes in the (preheated) oven at 180°C (355°F). After 15 minutes, cover the brioche with foil so it doesn’t become too dark.<br /> Serve warm.</p> <p> </p> <p> </p> <p style="font-family: sh_tahu,sans-serif; font-size: 32px;">Thanks : </p> <p><em>Recipe made by Stéphanie Iguna (<strong><a href="https://www.stephatable.com/">Stephatable</a></strong>) .</em></p> </div> <span class="a2a_kit a2a_kit_size_32 addtoany_list" data-a2a-url="https://www.sherpa.net/en/recipes/christmas-brioche-wreath-blueberry-jam" data-a2a-title="Christmas brioche wreath with blueberry jam"><a class="a2a_button_facebook"></a><a class="a2a_button_twitter"></a><a class="a2a_button_email"></a><a class="a2a_button_pinterest"></a><a class="a2a_dd addtoany_share" href="https://www.addtoany.com/share#url=https%3A%2F%2Fwww.sherpa.net%2Fen%2Frecipes%2Fchristmas-brioche-wreath-blueberry-jam&amp;title=Christmas%20brioche%20wreath%20with%20blueberry%20jam"></a></span> <div class="field field--name-field-ingredient-quantite field--type-string field--label-hidden field__item">Pour 4 personnes</div> <div class="field field--name-field-titre-page-dediee field--type-string field--label-hidden field__item">Christmas brioche wreath with blueberry jam</div> Tue, 03 Dec 2024 13:15:08 +0000 agathe 1539954 at https://www.sherpa.net Beignets de Carnaval aux myrtilles https://www.sherpa.net/recettes/beignets-de-carnaval-aux-myrtilles <span class="field field--name-title field--type-string field--label-hidden">Carnival doughnuts with blueberries</span> <span class="field field--name-uid field--type-entity-reference field--label-hidden"><span lang="" about="/sequser/239" typeof="schema:Person" property="schema:name" datatype="">agathe</span></span> <span class="field field--name-created field--type-created field--label-hidden">Tue 09/01/2024 - 16:09</span> <div class="field field--name-field-image-recette field--type-image field--label-hidden field__item"> <img src="/sites/default/files/recette/Plan%20de%20travail%2042.jpg" width="1917" height="1080" alt="Beignets de Carnaval aux myrtilles" loading="lazy" typeof="foaf:Image" /> </div> <div class="field field--name-field-type-de-plat field--type-entity-reference field--label-hidden field__item"><a href="/en/type-de-plat/dessert" hreflang="en">Dessert</a></div> <div content="30" class="field field--name-field-temps-de-cuisson field--type-integer field--label-hidden field__item">30 min</div> <div content="180" class="field field--name-field-temps-de-preparation field--type-integer field--label-hidden field__item">180 min</div> <div class="field field--name-field-difficulte field--type-entity-reference field--label-hidden field__item"><a href="/en/difficulte-recette/very-hard" hreflang="en">Very hard</a></div> <div class="clearfix text-formatted field field--name-field-ingredients field--type-text-long field--label-hidden field__item"><p>For the doughnuts:</p> <ul><li>15g baker’s yeast</li> <li>100g milk</li> <li>35g sugar</li> <li>250g flour</li> <li>0.5tsp sea salt flakes</li> <li>1 egg</li> <li>60g soft butter</li> <li>Oil for frying</li> <li>Sugar for rolling</li> </ul><p> </p> <p>For the blueberry pastry cream: </p> <ul><li> 200g blueberries</li> <li>40g sugar</li> <li>50cl whole milk</li> <li>100g sugar</li> <li>50g flour</li> <li>2 eggs</li> <li>Vanilla pod</li> </ul></div> <div class="clearfix text-formatted field field--name-field-etapes-recette field--type-text-long field--label-hidden field__item"><p>Making the blueberry puree<br /> Pour the blueberries in a saucepan, add the sugar and leave to break down on a low heat.</p> <p><br /> Making the doughnuts<br /> Mix the milk, yeast and a soupspoon of the sugar. Set aside for 10 minutes. Add the flour, remaining sugar and salt flakes and blend thoroughly. Add the eggs and vanilla, then gradually the butter. Once this mixture is fully combined, blend for about 10 minutes. The dough is ready when it comes off the side of the bowl.<br /> Transfer the dough to a large bowl, and leave to rest (for about 90 minutes) until it doubles in size. <br /> Cut fifteen 4 x 4cm pieces of paper and prepare two large baking trays. Knead the dough briefly to remove air bubbles, then cut into 15 portions (55g each). Roll the portions into balls, flatten slightly, then place on a sheet of baking paper. Leave to double in size for 1 hour.<br /> Heat the oil to 170°C (340°F). Fry each side for 90-120 seconds. Place the doughnuts on absorbent paper, then roll in sugar.</p> <p><br /> Making the pastry cream<br /> Whisk the egg yolks and sugar until the mixture turns pale. Add the flour and blend thoroughly. Add half a glass of milk to make the mixture more liquid, and blend well. Heat the rest of the milk until it briefly boils, then pour onto the mixture of eggs, flour, sugar and milk. Blend thoroughly, then pour into the saucepan. Add the split vanilla pod and the seeds, having scraped them out. Whisk until the mixture comes to the boil.<br /> Remove from the heat, leave to cool slightly, then add the blueberry puree and blend well. (NB: do this at the last moment, as the blueberry pastry cream will quickly turn black).<br /> Transfer into a piping bag fitted with a round tip. Reserve in the fridge.</p> <p><br /> Filling the doughnuts<br /> Using the piping bag, fill each doughnut with blueberry pastry cream.</p> <p> </p> <p> </p> <p style="font-family: sh_tahu,sans-serif; font-size: 32px;">Thanks : </p> <p><em>Recipe made by Stéphanie Iguna (<strong><a href="https://www.stephatable.com/">Stephatable</a></strong>).</em></p> </div> <span class="a2a_kit a2a_kit_size_32 addtoany_list" data-a2a-url="https://www.sherpa.net/en/recipes/carnival-doughnuts-blueberries" data-a2a-title="Carnival doughnuts with blueberries"><a class="a2a_button_facebook"></a><a class="a2a_button_twitter"></a><a class="a2a_button_email"></a><a class="a2a_button_pinterest"></a><a class="a2a_dd addtoany_share" href="https://www.addtoany.com/share#url=https%3A%2F%2Fwww.sherpa.net%2Fen%2Frecipes%2Fcarnival-doughnuts-blueberries&amp;title=Carnival%20doughnuts%20with%20blueberries"></a></span> <div class="field field--name-field-ingredient-quantite field--type-string field--label-hidden field__item">For 8 people</div> <div class="field field--name-field-titre-page-dediee field--type-string field--label-hidden field__item">Carnival doughnuts with blueberries</div> Tue, 09 Jan 2024 15:07:21 +0000 agathe 1467989 at https://www.sherpa.net Soufflé à l'Abondance https://www.sherpa.net/recettes/souffle-labondance <span class="field field--name-title field--type-string field--label-hidden">Abondance soufflé</span> <span class="field field--name-uid field--type-entity-reference field--label-hidden"><span lang="" about="/sequser/239" typeof="schema:Person" property="schema:name" datatype="">agathe</span></span> <span class="field field--name-created field--type-created field--label-hidden">Thu 12/12/2019 - 11:03</span> <div class="field field--name-field-origine field--type-entity-reference field--label-hidden field__item"><a href="/origine-recette/alpes-du-nord" hreflang="fr">Alpes du Nord</a></div> <div class="field field--name-field-image-recette field--type-image field--label-hidden field__item"> <img src="/sites/default/files/recette/souffle-abondance.jpg" width="1920" height="1282" alt="souffle-abondance" loading="lazy" typeof="foaf:Image" /> </div> <div class="field field--name-field-type-de-plat field--type-entity-reference field--label-hidden field__item"><a href="/en/type-de-plat/main-course" hreflang="en">Main course</a></div> <div content="20" class="field field--name-field-temps-de-cuisson field--type-integer field--label-hidden field__item">20 min</div> <div content="15" class="field field--name-field-temps-de-preparation field--type-integer field--label-hidden field__item">15 min</div> <div class="field field--name-field-difficulte field--type-entity-reference field--label-hidden field__item"><a href="/en/difficulte-recette/very-hard" hreflang="en">Very hard</a></div> <div class="clearfix text-formatted field field--name-field-ingredients field--type-text-long field--label-hidden field__item"><ul><li>30g butter</li> <li>40g flour</li> <li>30cl milk</li> <li>3 eggs</li> <li>100g Abondance</li> <li>salt, pepper</li> </ul></div> <div class="clearfix text-formatted field field--name-field-petite-histoire field--type-text-long field--label-hidden field__item"><p>It is in the middle Ages, under the guidance of the monks of the Abondance valley that the secrets of cheese making have been developed.</p> </div> <div class="field field--name-field-ingredients-nb-personnes field--type-integer field--label-hidden field__item">6</div> <div class="clearfix text-formatted field field--name-field-etapes-recette field--type-text-long field--label-hidden field__item"><p>Melt the butter in a saucepan, then sprinkle in the flour and brown the mixture for a few minutes over low heat, stirring with a wooden spoon.</p> <p>Add the milk in a thin stream and continue to cook for a few minutes to obtain a thick, smooth sauce.</p> <p>Preheat the oven to 180°C.</p> <p>Separate the egg whites from the yolks. Incorporate the egg yolks into the sauce, one by one, stirring well after adding each one.</p> <p>Add the grated Abondance, and season with salt and pepper.</p> <p>Whip the egg whites into stiff peaks and incorporate them delicately into the previous mixture.</p> <p>Spread the preparation among buttered, floured ramekins, and bake for 20min.</p> <p>Serve immediately</p> </div> <span class="a2a_kit a2a_kit_size_32 addtoany_list" data-a2a-url="https://www.sherpa.net/en/recipes/abondance-souffle" data-a2a-title="Abondance soufflé"><a class="a2a_button_facebook"></a><a class="a2a_button_twitter"></a><a class="a2a_button_email"></a><a class="a2a_button_pinterest"></a><a class="a2a_dd addtoany_share" href="https://www.addtoany.com/share#url=https%3A%2F%2Fwww.sherpa.net%2Fen%2Frecipes%2Fabondance-souffle&amp;title=Abondance%20souffl%C3%A9"></a></span> <div class="field field--name-field-suggestion-vin field--type-string field--label-hidden field__item">Rosé Gamay</div> <div class="field field--name-field-ingredient-quantite field--type-string field--label-hidden field__item">For 6 people</div> <div class="field field--name-field-titre-page-dediee field--type-string field--label-hidden field__item">Abondance soufflé recipe</div> Thu, 12 Dec 2019 10:00:03 +0000 agathe 8981 at https://www.sherpa.net Layer cake, biscuit de Savoie façon forêt noire https://www.sherpa.net/recettes/layer-cake-biscuit-de-savoie-facon-foret-noire <span class="field field--name-title field--type-string field--label-hidden">Black forest-style biscuit de Savoie layer cake</span> <span class="field field--name-uid field--type-entity-reference field--label-hidden"><span lang="" about="/sequser/239" typeof="schema:Person" property="schema:name" datatype="">agathe</span></span> <span class="field field--name-created field--type-created field--label-hidden">Wed 11/12/2019 - 16:14</span> <div class="field field--name-field-origine field--type-entity-reference field--label-hidden field__item"><a href="/origine-recette/alpes-du-nord" hreflang="fr">Alpes du Nord</a></div> <div class="field field--name-field-image-recette field--type-image field--label-hidden field__item"> <img src="/sites/default/files/recette/layer-cake.jpg" width="1920" height="1282" alt="layer-cake" loading="lazy" typeof="foaf:Image" /> </div> <div class="field field--name-field-type-de-plat field--type-entity-reference field--label-hidden field__item"><a href="/en/type-de-plat/dessert" hreflang="en">Dessert</a></div> <div content="40" class="field field--name-field-temps-de-cuisson field--type-integer field--label-hidden field__item">40 min</div> <div content="90" class="field field--name-field-temps-de-preparation field--type-integer field--label-hidden field__item">90 min</div> <div class="field field--name-field-difficulte field--type-entity-reference field--label-hidden field__item"><a href="/en/difficulte-recette/very-hard" hreflang="en">Very hard</a></div> <div class="clearfix text-formatted field field--name-field-ingredients field--type-text-long field--label-hidden field__item"><p>For the biscuit de Savoie:</p> <ul><li>6 whole eggs + 1 egg white</li> <li>100g + 50g caster sugar</li> <li>150g cornstarch</li> <li>4 tablespoon of cocoa powder</li> <li>1 pinch of salt</li> </ul><p><br /> For the mascarpone cream:</p> <ul><li>800g mascarpone</li> <li>6 tablespoon of caster sugar</li> <li>150g thick cream</li> <li>1 vanilla pod</li> </ul><p> </p> <p>For the cherry compote:</p> <ul><li>400g morello cherries</li> <li>1 dash of lemon juice</li> <li>1 tablespoon of cornstarch</li> </ul><p> </p> <p>To garnish:</p> <ul><li>A few fresh cherries</li> <li>Chocolate shavings</li> </ul></div> <div class="field field--name-field-ingredients-nb-personnes field--type-integer field--label-hidden field__item">8</div> <div class="clearfix text-formatted field field--name-field-etapes-recette field--type-text-long field--label-hidden field__item"><p>Preparation (the day before):</p> <p><br /> For the Biscuit de Savoie:</p> <p>Preheat the oven to 220°C. </p> <p>Sift the cornstarch together with the cocoa powder and salt.</p> <p>Separate the egg whites from the yolks in 2 large bowls. </p> <p>Blend the yolks with the sugar with the mixture whitens. </p> <p>Butter and flour a 15cm springform. </p> <p>Whip the whites into stiff peaks and add the remaining 50g of sugar, one-third at a time.</p> <p>Then fold the egg whites into the yolk-and-sugar mixture using a spatula.</p> <p>Alternate layers of this mixture with the cornstarch-and-chocolate mixture.</p> <p>Continue until no ingredients are left.</p> <p>Pour the preparation into the cake pan.</p> <p>Bake for 6min at 220°C, then continue baking at 130°C for 20min.</p> <p>Turn out from the cake pan and leave to cool.</p> <p> </p> <p>For the mascarpone cream:</p> <p>Slit the vanilla pods and scrape them.</p> <p>Mix all the ingredients in a bowl and beat for a few min.</p> <p>Chill in a pastry bag.</p> <p> </p> <p>To prepare the cherry compote:</p> <p>Wash the cherries, remove the stems and pits, and place them in a saucepan.</p> <p>Add the lemon juice and stew for 15min.</p> <p>Remove a small amount of the juice and dissolve the cornstarch in it.</p> <p>Pour this mixture into the saucepan and stir for 2 min.</p> <p>Leave to cool.</p> <p> </p> <p>To garnish (the next day):</p> <p>Cut the biscuit into 3 equal portions crosswise.</p> <p>Arrange one layer of the biscuit directly on the serving dish, add some mascarpone cream, and add some cherry compote.</p> <p>Place the second disk over it.</p> <p>Continue layering and finish with the last layer of biscuit.</p> <p>Pipe the rest of the mascarpone cream onto the top of the biscuit and garnish with fresh cherries and chocolate shavings.</p> <p>Chill until serving time.</p> <p> </p> <p> </p> <p style="font-family: sh_tahu,sans-serif; font-size: 32px;">Thanks : </p> <p><em>Recipe made by Mégane Arderighi, <strong><a href="https://www.megandcook.fr/">MegAndCook</a></strong>.</em></p> </div> <span class="a2a_kit a2a_kit_size_32 addtoany_list" data-a2a-url="https://www.sherpa.net/en/recipes/black-forest-style-biscuit-de-savoie-layer-cake" data-a2a-title="Black forest-style biscuit de Savoie layer cake"><a class="a2a_button_facebook"></a><a class="a2a_button_twitter"></a><a class="a2a_button_email"></a><a class="a2a_button_pinterest"></a><a class="a2a_dd addtoany_share" href="https://www.addtoany.com/share#url=https%3A%2F%2Fwww.sherpa.net%2Fen%2Frecipes%2Fblack-forest-style-biscuit-de-savoie-layer-cake&amp;title=Black%20forest-style%20biscuit%20de%20Savoie%20layer%20cake"></a></span> <div class="field field--name-field-suggestion-vin field--type-string field--label-hidden field__item">Chignin Bergeron</div> <div class="field field--name-field-ingredient-quantite field--type-string field--label-hidden field__item">For 8 people</div> <div class="field field--name-field-titre-page-dediee field--type-string field--label-hidden field__item">Black forest-style biscuit de Savoie layer cake recipe</div> Wed, 11 Dec 2019 15:03:34 +0000 agathe 8974 at https://www.sherpa.net Macarons au saumon https://www.sherpa.net/recettes/macarons-au-saumon <span class="field field--name-title field--type-string field--label-hidden">Salmon macaroons</span> <span class="field field--name-uid field--type-entity-reference field--label-hidden"><span lang="" about="/sequser/35" typeof="schema:Person" property="schema:name" datatype="">florian</span></span> <span class="field field--name-created field--type-created field--label-hidden">Wed 25/09/2019 - 16:13</span> <div class="field field--name-field-image-recette field--type-image field--label-hidden field__item"> <img src="/sites/default/files/recette/Sherpa-supermarche-recette-macarons-saumon.jpg" width="1917" height="1080" alt="Macarons au saumon" loading="lazy" typeof="foaf:Image" /> </div> <div class="field field--name-field-type-de-plat field--type-entity-reference field--label-hidden field__item"><a href="/en/type-de-plat/tapas" hreflang="en">Tapas</a></div> <div content="14" class="field field--name-field-temps-de-cuisson field--type-integer field--label-hidden field__item">14 min</div> <div content="45" class="field field--name-field-temps-de-preparation field--type-integer field--label-hidden field__item">45 min</div> <div class="field field--name-field-difficulte field--type-entity-reference field--label-hidden field__item"><a href="/en/difficulte-recette/very-hard" hreflang="en">Very hard</a></div> <div class="clearfix text-formatted field field--name-field-ingredients field--type-text-long field--label-hidden field__item"><ul><li>250g ground almonds</li> <li>250g icing sugar</li> <li>180g egg whites</li> <li>250g caster sugar</li> <li>7.5cl water</li> <li>300g smoked salmon</li> <li>1 bunch chives</li> <li>150g whipped cream</li> <li>300g soft goat’s cheese</li> </ul></div> <div class="clearfix text-formatted field field--name-field-etapes-recette field--type-text-long field--label-hidden field__item"><p>Boil the sugar in the water to 118°.</p> <p>Pour over 90 g beaten egg whites and beat until the mixture is luke warm.</p> <p>Mix together the ground almonds and the icing sugar.</p> <p>Pour 90 g of egg whites over the almond and sugar mixture then fold in the egg white mixture.</p> <p>Lay the macaroons on a baking tray lined with greaseproof paper and bake at 150°C for about 14min.</p> <p>Leave to cool before removing the macaroons.</p> <p>Make a cream with whipping cream and goat’s cheese.</p> <p>Add the chives and the small cubes of smoked salmon.</p> <p>Build up the macaroons by adding the cream onto the base and closing with a macaroon on top.</p> <p> </p> <p> </p> <p style="font-family: sh_tahu,sans-serif; font-size: 32px;">Thanks : </p> <p><em>Recipe made by <strong><a href="https://www.facebook.com/le.matafan.mickey.bourdillat/">Mickey Bourdillat</a></strong>, master chef of Le Matafan from Chamonix.</em></p> </div> <div class="clearfix text-formatted field field--name-field-astuce-chef field--type-text-long field--label-hidden field__item"><p>To facilitate the cooking of the shells, leave the macaroons to "crust" for 10 minutes in the air. And for other pleasures, this macaroon can be made with foie gras and onion jam.</p> </div> <span class="a2a_kit a2a_kit_size_32 addtoany_list" data-a2a-url="https://www.sherpa.net/en/recipes/salmon-macaroons" data-a2a-title="Salmon macaroons"><a class="a2a_button_facebook"></a><a class="a2a_button_twitter"></a><a class="a2a_button_email"></a><a class="a2a_button_pinterest"></a><a class="a2a_dd addtoany_share" href="https://www.addtoany.com/share#url=https%3A%2F%2Fwww.sherpa.net%2Fen%2Frecipes%2Fsalmon-macaroons&amp;title=Salmon%20macaroons"></a></span> <div class="field field--name-field-suggestion-vin field--type-string field--label-hidden field__item">Ayze</div> <div class="field field--name-field-ingredient-quantite field--type-string field--label-hidden field__item">For 10 macaroons</div> <div class="field field--name-field-titre-page-dediee field--type-string field--label-hidden field__item">Salmon macaroons recipe</div> Wed, 25 Sep 2019 14:13:08 +0000 florian 1527 at https://www.sherpa.net Éclair caramel au beurre salé https://www.sherpa.net/recettes/eclair-caramel-au-beurre-sale <span class="field field--name-title field--type-string field--label-hidden">Caramel and salted butter eclairs</span> <span class="field field--name-uid field--type-entity-reference field--label-hidden"><span lang="" about="/sequser/35" typeof="schema:Person" property="schema:name" datatype="">florian</span></span> <span class="field field--name-created field--type-created field--label-hidden">Wed 25/09/2019 - 16:13</span> <div class="field field--name-field-image-recette field--type-image field--label-hidden field__item"> <img src="/sites/default/files/recette/%C3%A9clair.jpg" width="1920" height="1282" alt="Éclair caramel au beurre salé" loading="lazy" typeof="foaf:Image" /> </div> <div class="field field--name-field-type-de-plat field--type-entity-reference field--label-hidden field__item"><a href="/en/type-de-plat/dessert" hreflang="en">Dessert</a></div> <div content="45" class="field field--name-field-temps-de-cuisson field--type-integer field--label-hidden field__item">45 min</div> <div content="45" class="field field--name-field-temps-de-preparation field--type-integer field--label-hidden field__item">45 min</div> <div class="field field--name-field-difficulte field--type-entity-reference field--label-hidden field__item"><a href="/en/difficulte-recette/very-hard" hreflang="en">Very hard</a></div> <div class="clearfix text-formatted field field--name-field-ingredients field--type-text-long field--label-hidden field__item"><p>The choux pastry:</p> <ul><li>125ml water</li> <li>125ml milk</li> <li>100g butter</li> <li>1 pinch of salt</li> <li>1 pinch of sugar</li> <li>150g flour</li> <li>4 eggs</li> </ul><p> </p> <p>The stewed apples:</p> <ul><li>200g sugar</li> <li>50g butter</li> <li>8 to 10 Elstar apples</li> </ul><p> </p> <p>The confectioner’s cream:</p> <ul><li>165g sugar</li> <li>25g glucose</li> <li>50g salted butter</li> <li>80cl milk</li> <li>8 egg yolks</li> <li>70g custard powder (or flour)</li> </ul></div> <div class="clearfix text-formatted field field--name-field-etapes-recette field--type-text-long field--label-hidden field__item"><p>The choux pastry:</p> <p>Boil the water with the milk, the butter, the salt and the sugar, then off the heat add the flour and heat over the hob for a minute to remove any liquid.</p> <p>Again off the heat, fold in the eggs one by one.</p> <p>Make choux "sausages" using a pastry bag and bake for 20min at 180°C.</p> <p><br /> The stewed apples : </p> <p>Make a dry caramel with the sugar and then add the butter.</p> <p>Mix well and pour into a cake mould.</p> <p>Peel the apples, chop in two and arrange them in a mould (as if you were making a tarte tatin).</p> <p>Bake for 20min at 180°C.</p> <p>Turn the apples over and bake for a further 15min.</p> <p>Leave to cool and set aside in the fridge. </p> <p><br /> The caramel and salted butter confectioner’s cream : </p> <p>Make a dry caramel with 125g of sugar and the glucose.</p> <p>Next add the salted butter and then the boiled milk.</p> <p>Boil until the caramel has completely dissolved.</p> <p>Blanch the egg yolks with 40g of the remaining sugar and the custard powder (or flour).</p> <p>Pour the caramel milk over the egg yolks and pour into a saucepan.</p> <p>Whisk for 6 to 7min over a low heat.</p> <p>Leave to cool and set aside in the fridge.</p> <p><br /> To assemble the eclairs : </p> <p>Slice the eclairs in two.</p> <p>Garnish with cream and stewed apples.</p> <p> </p> <p> </p> <p style="font-family: sh_tahu,sans-serif; font-size: 32px;">Thanks : </p> <p><em>Recipe made by <strong><a href="https://www.facebook.com/le.matafan.mickey.bourdillat/">Mickey Bourdillat</a></strong>, master chef of Le Matafan from Chamonix</em></p> </div> <span class="a2a_kit a2a_kit_size_32 addtoany_list" data-a2a-url="https://www.sherpa.net/en/recipes/caramel-and-salted-butter-eclairs" data-a2a-title="Caramel and salted butter eclairs"><a class="a2a_button_facebook"></a><a class="a2a_button_twitter"></a><a class="a2a_button_email"></a><a class="a2a_button_pinterest"></a><a class="a2a_dd addtoany_share" href="https://www.addtoany.com/share#url=https%3A%2F%2Fwww.sherpa.net%2Fen%2Frecipes%2Fcaramel-and-salted-butter-eclairs&amp;title=Caramel%20and%20salted%20butter%20eclairs"></a></span> <div class="field field--name-field-suggestion-vin field--type-string field--label-hidden field__item">Champagne</div> <div class="field field--name-field-ingredient-quantite field--type-string field--label-hidden field__item">For 8 people</div> <div class="field field--name-field-titre-page-dediee field--type-string field--label-hidden field__item">Caramel and salted butter eclairs recipe</div> Wed, 25 Sep 2019 14:13:08 +0000 florian 1523 at https://www.sherpa.net Côtes de boeuf, pommes soufflées https://www.sherpa.net/recettes/cotes-de-boeuf-pommes-soufflees <span class="field field--name-title field--type-string field--label-hidden">Beef ribs and pommes soufflées</span> <span class="field field--name-uid field--type-entity-reference field--label-hidden"><span lang="" about="/sequser/35" typeof="schema:Person" property="schema:name" datatype="">florian</span></span> <span class="field field--name-created field--type-created field--label-hidden">Wed 25/09/2019 - 16:13</span> <div class="field field--name-field-image-recette field--type-image field--label-hidden field__item"> <img src="/sites/default/files/recette/Sherpa-supermarche-recette-C%C3%B4tes-boeuf-pommes-souffl%C3%A9es.jpg" width="1917" height="1080" alt="Côtes de boeuf, pommes soufflées" loading="lazy" typeof="foaf:Image" /> </div> <div class="field field--name-field-type-de-plat field--type-entity-reference field--label-hidden field__item"><a href="/en/type-de-plat/main-course" hreflang="en">Main course</a></div> <div content="50" class="field field--name-field-temps-de-preparation field--type-integer field--label-hidden field__item">50 min</div> <div class="field field--name-field-difficulte field--type-entity-reference field--label-hidden field__item"><a href="/en/difficulte-recette/very-hard" hreflang="en">Very hard</a></div> <div class="clearfix text-formatted field field--name-field-ingredients field--type-text-long field--label-hidden field__item"><ul><li>2 nice racks of beef, around 1 kg each</li> <li>2kg of Agria potatoes</li> <li>1 sprig of Rosemary</li> </ul><p> </p> <p>The Béarnaise sauce:</p> <ul><li>2 garlic cloves</li> <li>4 egg yolks</li> <li>125g butter</li> <li>250ml white vinegar</li> <li>Coarse ground pepper</li> <li>2 shallots</li> <li>1 bunch of chervil and tarragon</li> <li>10ml water</li> <li>10ml white wine</li> </ul></div> <div class="clearfix text-formatted field field--name-field-etapes-recette field--type-text-long field--label-hidden field__item"><p>The beef: </p> <p>Brown the beef ribs on all four sides.</p> <p>Place in a tray with the rosemary and crushed garlic, then place in the oven for 3 hours to cook at 80°C (Gas Mark 2/3).</p> <p> </p> <p>The pommes soufflées: </p> <p>Cut the potatoes into even slices (around 3mm thick), place in a saucepan or in a deep, long-handled frying pan warmed to 120°C to 140°C, stirring continuously.</p> <p>When the soufflé potatoes begin to swell, toss them into a deep fat fryer at 160°C/180°C.</p> <p>Drain.</p> <p>Put back in a hot fryer just before serving.</p> <p> </p> <p>The Béarnaise sauce: </p> <p>Make the reduction by combining the vinegar, finely chopped shallots, tarragon, chopped chervil and 2 teaspoons of coarse ground pepper.</p> <p>Gently melt the butter.</p> <p>Clarify the eggs, place the yolks in a round-bottomed mixing bowl with 10ml water and 10ml white wine.</p> <p>Make the zabaglione in a bain-marie until the mixture forms a ribbon.</p> <p>Add the butter.</p> <p>Finish seasoning.</p> <p>Add the tarragon and the finely chopped chervil.</p> <p>Serve and enjoy among friends!</p> <p> </p> <p> </p> <p style="font-family: sh_tahu,sans-serif; font-size: 32px;">Thanks : </p> <p><em>Recipe made by <strong><a href="https://www.facebook.com/le.matafan.mickey.bourdillat/">Mickey Bourdillat</a></strong>, master chef of Le Matafan from Chamonix.</em></p> </div> <span class="a2a_kit a2a_kit_size_32 addtoany_list" data-a2a-url="https://www.sherpa.net/en/recipes/beef-ribs-and-pommes-soufflees" data-a2a-title="Beef ribs and pommes soufflées"><a class="a2a_button_facebook"></a><a class="a2a_button_twitter"></a><a class="a2a_button_email"></a><a class="a2a_button_pinterest"></a><a class="a2a_dd addtoany_share" href="https://www.addtoany.com/share#url=https%3A%2F%2Fwww.sherpa.net%2Fen%2Frecipes%2Fbeef-ribs-and-pommes-soufflees&amp;title=Beef%20ribs%20and%20pommes%20souffl%C3%A9es"></a></span> <div class="field field--name-field-suggestion-vin field--type-string field--label-hidden field__item">Côte-Rôtie</div> <div class="field field--name-field-ingredient-quantite field--type-string field--label-hidden field__item">For 8 people</div> <div class="field field--name-field-titre-page-dediee field--type-string field--label-hidden field__item">Beef ribs and pommes soufflées recipe</div> Wed, 25 Sep 2019 14:13:08 +0000 florian 1514 at https://www.sherpa.net Macaron, Tomme et viande séchée https://www.sherpa.net/recettes/macaron-tomme-et-viande-sechee <span class="field field--name-title field--type-string field--label-hidden">Macaroon, Tomme cheese and dried meat</span> <span class="field field--name-uid field--type-entity-reference field--label-hidden"><span lang="" about="/sequser/35" typeof="schema:Person" property="schema:name" datatype="">florian</span></span> <span class="field field--name-created field--type-created field--label-hidden">Wed 25/09/2019 - 16:13</span> <div class="field field--name-field-origine field--type-entity-reference field--label-hidden field__item"><a href="/origine-recette/alpes-du-nord" hreflang="fr">Alpes du Nord</a></div> <div class="field field--name-field-image-recette field--type-image field--label-hidden field__item"> <img src="/sites/default/files/recette/macaron-tomme.jpg" width="1920" height="1282" alt="Macaroon, Tomme cheese and dried meat" loading="lazy" typeof="foaf:Image" /> </div> <div class="field field--name-field-type-de-plat field--type-entity-reference field--label-hidden field__item"><a href="/en/type-de-plat/tapas" hreflang="en">Tapas</a></div> <div content="14" class="field field--name-field-temps-de-cuisson field--type-integer field--label-hidden field__item">14 min</div> <div content="60" class="field field--name-field-temps-de-preparation field--type-integer field--label-hidden field__item">60 min</div> <div class="field field--name-field-difficulte field--type-entity-reference field--label-hidden field__item"><a href="/en/difficulte-recette/very-hard" hreflang="en">Very hard</a></div> <div class="clearfix text-formatted field field--name-field-ingredients field--type-text-long field--label-hidden field__item"><p>The macaroon:</p> <ul><li>250g ground almonds</li> <li>250g icing sugar</li> <li>6 egg whites </li> <li>250g caster sugar</li> <li>75ml of water</li> <li>2 tablespoon of Mondeuse wine</li> </ul><p> </p> <p>The garnish:</p> <ul><li>1 slice of dried meat</li> <li>1 slice of Tomme cheese</li> <li>Rocket and vinaigrette</li> </ul></div> <div class="clearfix text-formatted field field--name-field-petite-histoire field--type-text-long field--label-hidden field__item"><p>Grisons meat is the best known of all the Alpine dried meats - dried beef seasoned with salt, herbs and spices. Originally, this was made to serve as provisions for the winter. Drying the meat allowed its high nutritient content to be preserved.</p> </div> <div class="clearfix text-formatted field field--name-field-etapes-recette field--type-text-long field--label-hidden field__item"><p>Cook the caster sugar and water at 118°C.</p> <p>Pour over 3 egg whites that have been whipped until stiff, and beat until the mixture turns warm.</p> <p>Mix the ground almonds and the icing sugar.</p> <p>Pour the 3 remaining egg whites over the almond and sugar mixture,</p> <p>then fold in the beaten egg white mixture.</p> <p>Add the Mondeuse, reduced to a syrup consistency.</p> <p>Place the macaroons on a tray covered with greaseproof paper and cook at 150°C for approximately 14min.</p> <p>Leave to cool before lifting off the tray.</p> <p>Assemble the macaroon by layering the bottom of the macaroon, the Tomme cheese, the Alpine dried meat and a few leaves of rocket seasoned with the vinaigrette.</p> <p>Finish by placing the upper shell of the macaroon over the top.</p> <p> </p> <p> </p> <p style="font-family: sh_tahu,sans-serif; font-size: 32px;">Thanks : </p> <p><em>Recipe made by <strong><a href="https://www.facebook.com/le.matafan.mickey.bourdillat/">Mickey Bourdillat</a></strong>, master chef of Le Matafan from Chamonix</em></p> </div> <span class="a2a_kit a2a_kit_size_32 addtoany_list" data-a2a-url="https://www.sherpa.net/en/recipes/macaroon-tomme-cheese-and-dried-meat" data-a2a-title="Macaroon, Tomme cheese and dried meat"><a class="a2a_button_facebook"></a><a class="a2a_button_twitter"></a><a class="a2a_button_email"></a><a class="a2a_button_pinterest"></a><a class="a2a_dd addtoany_share" href="https://www.addtoany.com/share#url=https%3A%2F%2Fwww.sherpa.net%2Fen%2Frecipes%2Fmacaroon-tomme-cheese-and-dried-meat&amp;title=Macaroon%2C%20Tomme%20cheese%20and%20dried%20meat"></a></span> <div class="field field--name-field-suggestion-vin field--type-string field--label-hidden field__item">Chablis</div> <div class="field field--name-field-ingredient-quantite field--type-string field--label-hidden field__item">For 10 macaroons</div> <div class="field field--name-field-titre-page-dediee field--type-string field--label-hidden field__item">Macaroon recipe, Tomme cheese and dried meat</div> Wed, 25 Sep 2019 14:13:08 +0000 florian 1500 at https://www.sherpa.net