![]() I cannot believe it took me a month to post those.My grandmother inspired me with this beautiful chocolate braided brioche. It’s cute and can be eaten too – Mini madeleines with tangerine and cointreau (7) C’est mignon et ça se mange – Mini madeleines à la tangerine et cointreau.It’s time for some rice…rice and potatoes 13 years ago A far away cousin of vegetable paella – Saffron brown rice with mixed vegetables (12) Un cousin éloigné de la paella végétarienne – Riz brun au saffran et méli mélo de petits légumes.Every January 6, in France we celebrate La Galette des 13 years ago An ancient tradition – The galette of "The Kings" (22) Une ancienne tradition – La galette des Rois Yes, it’s this time of the year again.Using a brush, baste egg all around the brioche and cook in pre-heated oven for 30 minutes at 370F. Place in a flat tray, and let rise for another 1h30 hrs. ![]() Roll them to form three stickes and start braiding them. Knead the dough once more, and cut it in theree equal pieces. Knead the dough again and place in the refrigerator overnight. If the dough is too sticky add some flour but do not make it to hard or it will not rise. Incorporate butter but do not mix too much. Add butter at the end when you already have a nice dough consistency. Mix all ingredients together except for the butter.
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