The french Christmas Logs ” la Buche de Noël”

Recipe Story
The Bûche de Noël, also known as the Yule Log, is a traditional French dessert served during the Christmas holidays. Made from sponge cake; this rolled cake can be filled and frosted with everything from butter cream to rich chocolate ganache. The cake is decorated to resemble a log by creating a bark-like texture with the outer frosting, sprinkling powdered sugar to resemble “snow”, and crafting “mushrooms” out of meringue or marzipan as a final garnish. It’s no wonder this beautiful (and delicious!) cake has been around since Napoleon I!!! Enjoy and Merry Christmas everyone from Bertrand Munier

Ingredients
What You Will Need
1/2 cup cake flour
1/4 cup cornstarch
3 large eggs plus 3 large egg yolks
3/4 cup granulated sugar
Pinch of salt

nstructions
Preparing the Plain or White Génoise

1. Cover the cooled layer with a clean piece of parchment paper, and then
cover the paper with a clean sheet pan
2. Whisk the eggs, yolks and salt in the bowl of an electric mixer. Add
sugar in a stream while whisking
3. Place bowl over a pan of simmering water and gently whisk until the
egg mixture is lukewarm. Whip by machine on high speed until the egg
mixture is cold, light yellow in color and increased in volume. Remove
the bowl from the mixer and sift the cake flour mixture over the egg
mixture, in a few additions, and fold in with a rubber spatula
4. Pour the batter into the prepared pan and smooth the top evenly with
a spatula
5. Bake the layer for 10-12 minutes. Be careful NOT TO OVER BAKE!!
6. Loosen the cake with a sharp knife from the sides of the pan and invert
to a rack; immediately invert again so that the cake layer cools on clean
paper right-side up

For Chocolate Génoise
Substitute 1/3 cup cake flour, 1/3 cup cornstarch, 1/4 cup unsweetened
cocoa powder, and a pinch of baking soda for the dry ingredients used in
the plain génoise. Continue to use 1/4 granulated sugar, 3 large eggs
and 3 large egg yolks, and a pinch of salt.

Preparing the Cake
1. Cover the cooled layer with a clean piece of parchment paper, and then
cover the paper with a clean sheet pan
2. Invert the cake between the pans
3. Lift off the top pan, and peel off the paper stuck to the bottom of the
cake layer
4. Replace the just removed parchment with a clean piece of paper
covering the cake, and place a sheet pan on top of it
5. Invert the pans again; remove the top pan, and parchment paper. The
cake layer now rests on a clean piece of parchment
Assembling the Bûche
1. Spread the filling of your choice (flavored whipped cream, butter
cream, ganache) on the layer with a metal spatula
2. With the long edge of the layer closest to you, roll the layer by picking
up the edge of the paper and easing the layer into a curve
3. Continue to use the paper to roll the layer into a tight cylinder
4. Wrap the paper tightly around the roll, and twist the ends like a piece
of wrapped candy
5. Refrigerate for 2 hours (1 hour in the freezer) so cake can “set”
6. Remove the rolled cake from the refrigerator and unwrap
7. Trim the edges diagonally, cutting one piece to be 2 inches in length
from the end of the log
8. Place the roll on a platter, and position the uncut end of the 2 inch
piece about two thirds along the top side of the roll, making a short
“branch” or “knot”
9. Cover the bûche with butter cream, ganache, or whipped cream
(whipped cream is not the usual choice for the outer covering), making
sure to cover the curve up the protruding branch on top of the log
10. Leave the branch ends unfrosted, or frost one of the two ends. Always
leave the protruding branch end unfrosted

11. “Streak” the butter cream with a fork or decorating comb
12. Dust plate sparingly with confectioners’ sugar to have “snow”
13. Cut diagonal slices to serve
14. ENJOY!
Bertrand Munier

How To make a 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
  • 250g 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

Be the perfect Host by getting the best Dinner party caterers in london

If you are hosting an event whether it is a party or conference, you will want your guests to have the best experience. You can make sure this is exactly what they get by hiring dinner party caterers who will ensure that everybody gets something delicious to eat.

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There is no better way than to treat your guests when you are hosting an event than with delicious canapes. These are the perfect addition to any evening as guests can have as few or many as they like without you needing to worry about serving a full dinner. Having delicious and carefully prepared canapes  can make the world of difference for your event.

Canapes come in many shapes and sizes, such as cold canapes, hot canapes, sweet canapes or shot glass canapes. You can tailor your menu to your tastes and the type of event you want to host, whether evening or daytime, formal or informal.

To ensure you pull off your party with panache, dinner party caterers in London can help you out. These companies can offer a bespoke service which fits your needs and leaves your guests happy and impressed.
Whether you want mini eclairs and other delightful small versions of well known desserts, or something different with shot glasses of salmon mousse and more, you can have it all. By serving canapes London you will leave your guests’ taste buds tingling. Make sure you arrange your caterers today to ensure your big party goes off without a hitch.

 

Thanks

Bertrand Munier
bertrand munier Ideal party

Dinner? Lunch ? Canapes? Look no further than the services of Ideal Party

Established in London in 1999, Bertrand Munier brings his passion for food and 25 years of experience in the catering industry. French heritage and Michelin starred experience- hard to go wrong! Bertrand Munierbertrand munier

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Ideal Party by Bertrand Munier offers a fantastic range of canapes, starter, main courses and dessert  which can be boxed up for home delivery.

garden platter

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The canapes range from cold selections, hot selections and Verrine selections in short glasses. It is difficult not to drool over the extensive and innovative list of canapes.  They also arrive on clever Presentation platters which you can keep !!

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IMG_8838The dinner range from stater to  main courses is also very easy to warm up in the oven and you can have any help from bertrand’s butler to set up and serve the dinner like a michelin start restaurant in your own home !!

The final touch,  the dessert !! Bertrand Munier and is pastry chef give you always the best of the french tradition Tarte tatin , Chocolate Opera, eclairs and many more French Patisserie, 

Savour your favourite french Classic on  ideal party website by chef Bertrand Munier .www.bertrandmunier.co.uk 

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

Canapes parties ? we do the best canapes for the london Parties

I deal Party is a French catering company based in London since 1999 by Bertrand Munier. We specialise in private and corporate catering and also provide an excellent delivery service for canapés London, buffet menus, dinner party, business lunches, office catering, as well as a personal chef service for those looking for a extra special touch!

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I have to design canapes for my-self to eat I will kip canapes very simple like a nice tomato mozzarella with basil classic…… I like to get classic recipe simple, with full of flavor and you can make it very interesting to eat !

b.munier Ltd

 

 

 

 

 

 

 

 

 

 

 

Whether it’s a few friends meeting up or a full on bash – impress your guests with thesecanapes and nibbles!

the spoon

Bocuse d’Or 2011

Carpe Diem Club

Ever since 1987, the Bocuse d’Or contest has been giving young chefs a unique opportunity to demonstrate their skills, offering them a tremendous springboard for their careers.

From one competition to the next, its international influence has grown constantly. With the successive creation of contests in Latin America, Asia and Europe, the Bocuse d’Or has become a showcase revealing outstanding talents and gastronomic trends from all over the world. On January 26th 2011 new winners were announced.

Bocuse d’Or: Rasmus KOFOED, representing DENMARK, has won the Bocuse d’Or 2011 trophy and €20,000 in prize money.

Second place, Bocuse d’Argent: Tommy MYLLYMÄKI, representing SWEDEN, won the Bocuse d’Argent trophy 2011 and €15,000 in prize money.

Third place, Bocuse de Bronze: Gunnar HVARNES, representing NORWAY, won the Bocuse de Bronze trophy 2011 and €10,000 in prize money.

Several special prizes were also awarded:

– Prize for the ‘Best Commis’, awarded by…

View original post 180 more words

Chef Bertrand Munier was enthroned as Disciples of Escoffier .

Disciples of Escoffier Award

On the 11th of October 2013 the Association Culinaire Francaise and the Disciples of Escoffier organized their gala black tie dinner dance in the prestigious Landmark Hotel in London.

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landmark hotel

Many Chefs and people involved in the Catering Industry were invited by Jacques Pasquier, President of the Association Culinaire Francaise, and President of the Disciples of Escoffier UK, for a 5 course menu .

Prior to the dinner new Disciples of Auguste Escoffier had Been enthroned :

Pascal Aussignac from Club Gascon, David Collard from Colbert, Bertrand Munier from self catering Ideal Party, Pierre Julien Rebuzzi Pastry chef from Landmark Hotel, Nicolas Laridan from le Boudin Blanc, Robert Kendrew from Scotland, Michael Godfrey from Eton College, Thomas Maieli from Mr Duck, Myriam Lombard Sommeliere from Ritz Casino, Mare Wessels Banqueting manager from Landmark Hotel.

Bertrand Munier

Menu

Boudin blanc, cepe puree, trumpet mushrooms, port jus  – Crozes Hermitage Domaine Mule blanche~ ~ ~

Seared and tartar of mackerel,

 horseradish and beetroot – La Cote d”Heux Cotes de Gascogne

~ ~ ~

Fillet of Scottish beef ‘Rossini’
, boulangere potato, tender stem broccoli and Chantenay carrot – Chateau La  Lagune Haut Medoc

~ ~ ~

Assiette of farmhouse cheese, chutney and crispbreads- Chateau Cherchy-Desqueyroux Graves

~ ~ ~

Dark chocolate cone, Vanilla panacotta, macerated raspberries, warm chocolate sauce

~ ~ ~

Coffee and petit fours

 We would like to thanks ACF & Disciples of Escoffier UK 

 and  for the fantastic evening.

what About Auguste Escoffier

Now, you can explore the traditions and methods of the father of classic cuisine!

Click for more ….  http://www.escoffier.edu/about/about-auguste-escoffier/

Potatoes gratin Dauphinois the best recipe

This classic French potato gratin dish is world famous, and rightly so! I am very happy to have this as a main meal, with just some crusty bread baguette and a nice roast lamb. I have heard that this famous dish was created as a way of encouraging the “Dauphin” (the young prince destined to become King Henri II), to eat up his vegetables, hence the name! Maybe – it is certainly just as popular with children, as it is with adults. Try to slice the potatoes as thinly as possible for the best results. A wonderful accompaniment for all sorts of roast meats, stews, casseroles and poultry

Scalloped potatoes in an old blue enamel bowl.  Shallow depth of field.

1Kg 500g potatoes, peeled and thinly sliced (such as Desiree, Golden Wonder, Maris Piper, Idaho or King Edward)

6 ounces gruyere cheese, grated

3/4 pint double cream

salt

fresh ground black pepper

2 -4 garlic cloves, peeled and crushed

2 sprigs fresh thyme

1 ounce butter

cheese, for topping (optional)

Directions:

1 Preheat the oven to 300F/150C/gas mark 2.

2 Take a heavy-bottomed dish or an ovenproof gratin dish (a Le Creuset is ideal – the potatoes tend not to catch), and grease it will with some of the butter.

3 Layer the potato slices in the dish, slightly overlapping each other, seasoning lightly with the salt and pepper, and sprinkling a liberal amount of cheese on each layer.

4 Sprinkle cheese on the top of the last layer.

5 Put the double cream, garlic and sprigs of thyme in a pan and bring to them gently to the boil, then remove the thyme and pour hot cream over the potatoes.

6 Dot the top of the gratin with the remaining butter and some extra cheese if you wish, and bake for about 1 hr to 1 1/2 hrs, or until the potatoes are soft, and the top is crispy and golden brown.

7 Serve bubbling hot as a main meal or as an accompaniment.

Bertrand Munier