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

I’m Crazy for a chocolate Eclair !!

Chocolate éclairs are among the world’s most famous pastries and they are certainly one of my  great Dessert .

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But must of the pastry shop in england and US  sell then with Chantilly cream and chocolate fondant on the top .

This is why I like you to discover the French version of this golden cake …

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Some best Patisserie in France  Like Fauchon, Lenotre bake some fantastic selection,( Rose, caramel, pistachio, coffee, vanilla, chocolate )

As a chef I start do do some different Flavours with raspberry, lemon,  strawberry and this eclair are working so well  with my cocktail party.

For me a eclair need to be Classic and Fashion at the same time ( the Summer eclair …. )

Eclairs are set to become the new cupcake, according to  London retailers.

Selfridges said sales are up nearly a quarter compared with this time last year, and its afternoon tea venue — Dolly’s — is set to sell 12 new varieties. M&S and Jamie Oliver’s restaurant Fifteen have also launched flavoured éclairs, with the latter offering rhubarb and custard.

Experts put the resurgence of the choux pastry treat down to the popularity of afternoon tea and the revival of home baking brought about by TV’s The Great British Bake Off. M&S said: “We think this will be the year of the éclair … it seems their popularity will soon be challenging the mighty cupcake.”

The chocolate éclair has long been a staple in UK patisseries, but new flavours are key to the boom. Selfridges’ executive chef, Mark Taylor, said: “On a recent trip to Paris, the range of flavours was vast — pistachio, mint, violet cream.”

Discover the french Patisserie ( french video )

Bertrand Munier

www.bertrandmunier.co.uk

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.

hot-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

ideal party

a delice !!!

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

chocolat trailer

a Bientot

Bertrand Munier

www.bertrandmunier.co.uk 

bertrand munier

The french donuts recipe .. the beignet !

http://www.bertrandmunier.co.uk/
We got a very cold weather this weekend, this is a very good beignet (donuts) recipe to try at home .

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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.

Chef Bertrand Munier

 

Paris-Brest Recipe, The French Plaisir …..

 The  Paris-Brest

History

The pastry was created in 1891 to commemorate the Paris-Brest-Paris bicycle race. Its circular shape is representative of a wheel. It became popular with riders on the Paris-Brest cycle race, partly because of its energy-giving high calorific value, and is now found in patisserie all over France

Recipe 

Choux pastry:
Quarter liter of water
200 g flour
100g butter
A pinch of salt
4 whole eggs
Praline butter cream:
8 egg yolks
250 g of sugar
250 g of softened butter
120g of  praline paste
finish:
100 g sliced almonds
50 g icing sugar
1 egg yolk (gilding)
Paris-Brest - 1

To make this recipe the Paris-Brest, first prepare all the ingredients.

Paris-Brest - 2

Place water, butter and salt in a saucepan on the fire.

Paris-Brest - 3

 boil it .

Paris-Brest - 4

Remove from heat and add the flour all at once.

Paris-Brest - 5

mix all

Paris-Brest - 6

stirring with a wooden spatula, until it pulls away from sides of the pan and it forms a ball.

Paris-Brest - 7

Cool 5 minutes. Add eggs 1 by 1 …

Paris-Brest - 8 mix it
Paris-Brest - 9 Add remaining eggs 1by 1.
Paris-Brest - 10 choux pastry is ready
Paris-Brest - 11
Fill a pastry bag with a choux pastry.
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Lay the puff pastry as a crown.

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Have two strings of dough side by side …

Paris-Brest - 14  then a third on the top
Paris-Brest - 15 three lay
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Brown surface with egg yolk, using a brush.

Paris-Brest - 17

Sprinkle a few slivered almonds …

Paris-Brest - 18 … over the entire top .
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Backe at  (180°C – 356°F) 30 minutes
Paris-Brest - 20 The dough will rise and brown.
Paris-Brest - 21 cool the crown
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Mix sugar with a little water.

Paris-Brest - 23

Bring to a boil and cook until 121 ° C. Using a probe thermometer

Paris-Brest - 24 Put the yolks in mixer bowl. When the sugar is cooked pour it gently at low speed mixer to the egg yolks. Make sure the yolks are at room temperature.
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When the sugar is fully incorporated into the egg yolks beat until completely cooled high speed mixer.

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Make the preparation cooled ….
Paris-Brest - 27

Gradually incorporate … the butter .

Paris-Brest - 28  Stir in the last praline paste. The amount will depend on the intensity of flavor that you want.
Paris-Brest - 29 Using a knife saw, divide the crown in two
Paris-Brest - 30

fill up the piping bag with praline cream

Paris-Brest - 31 Fill it at Half
Paris-Brest - 32 Decorate the botton crown
Paris-Brest - 33 decoration is finish!
Paris-Brest - 34 add the top
Paris-Brest - 35 the finish touch. icing sugar !leave it for 4 hours in the fridge before to serve .Bon appetitBertrand Munier

www.bertrandmunier.com

 

Basil ice Cream, The perfect flavour of sweetness..

All about a nice dessert Let share my recipe for Basil ice Cream !!

Ingredients

  • 150g fresh basil leaves and stalks
  • 120g caster sugar
  • 4 medium egg yolks
  • 250ml full cream milk
  • 150ml pot double cream
  • Raspberries and extra basil leaves, to garnish

How to make basil ice cream

1. Put the basil and the sugar into a small food processor and whiz until the basil is finely chopped and the sugar turns bright green.

2. Whisk the egg yolks with the basil flavoured sugar in a bowl until thick and creamy.

3. Warm the milk then whisk it into the egg mixture. Strain the mixture back into the pan and cook over a low heat, stirring until it is thick enough to coat the back of a wooden spoon. Do not let it boil. Pour into a chilled bowl and leave to cool.

4. When this custard is cold, whip the cream and fold it in. Pour the mixture into an ice cream maker and follow the instructions. If you don’t have an ice cream maker, Tips!
if you don’t have any ice cream machine, freeze the ice cream for several hours or overnight, Blend with food processor and you will get a nice ice cream

5. Take the container out of the freezer and put into the fridge for 10-15 minutes before serving, to let it soften.

Now, Enjoy your dessert with a nice roasted figs with your basil ice crean with raspberry coulis !

Wash the video

Bon Appetit,

Mini Chef Cooking School!

Cooking course for 4 years old  children

Bertrand Munier went to a French School teaching and Showing to 4 years Old How to cook a galette des rois.

This Lesson gives the children the  Opportunity to work as a team, Learn about fresh food explore new Flavour.

During the 2 hours, the children had lots of fun and enjoyed the galette des rois

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than you for reading

Bertrand Munier

www.bertrandmunier.co.uk

Ideal party the French touch

By Bertrand Munier

New Autumn and Winter  Menus

carte dinner

Ideal Party Private Party at your home or venue!

In order to bring happiness for your new season Autumn and Winter 20010-20011, Bertrand Munier is delighted to invite you to discover as a Valued Customer:

The new Autumn and Winter carte dinner party includes 3 courses à la carte for only £33.00 per person with starter,main course and dessert.

We designed as well the Menu Fraicheur at £37.00 per person and the Menu Détente at £43.00 per person(4 courses)  Click on menu

All designed to guide you in your preparation, meeting all your needs, without leaving the confort of your home.

Prices include chef service and bread rolls. (VAT , waiter, hire equipment are not included in the price) Chosen set menu has to be the same for every guest and we can also help you to design your own menu

Click for New menu

No Time To Cook?   Ideal party Delivery!

click here to download the new seasonal menu

Ideal delivery is designed to make your life easier and we’re passionate about making our food with the best fresh ingredients . That’s why all our recipes are created by Bertrand Munier, using quality ingredients allowing us to make great tasty french food.

Planning a dinner or a party? You can order food online or by phone. Our catering service  is perfect for office lunches, dinners, canapes cocktail and buffet, we’ll even deliver direct to your workplace.

New menu

Canapes Tray

Canapes luxury tray comes by 50 ready to serve and free delivery price from £55.00

You can choose any tray selection from our website

For any party, (cocktail, buffet, dinner banquet, delivery at home) please visit our web site  www.bertrandmunier.com .

All designed to guide you in your preparation, meeting all your needs, without leaving your home.

Choose from our excellent selection so you can enjoy a high quality meal at a price to suit you.

For any enquiries, estimate or personalized menu contact us on 077 8864 2280 or email us at: chef@bertrandmunier.com

Yours sincerely,

Bertrand Munier

New Ideal Party Store with all the best French and English cookbook