There is an enormous amount of planning and organisation that goes into a private party. One of the most important aspects is the food. It is vital that you provide your guests with food, but this is an enormous task. It is for this reason that it is worth enlisting the services of a catering company.
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:
- 4 ounces bittersweet chocolate 70% or higher
- 1 1/2 cups whole milk
- 2 tablespoons sugar
- 2 teaspoons corn starch
What To Do:
- Into a saucepan over LOW heat add chocolate and a drop of milk. Stir with a wooden spoon until melted.
- SLOWLY add remaining milk until it’s well combined. Add sugar. Mix to combine. Whisk in corn starch.
- 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 !!
How to make choux pastry
- 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.
This a easy recipe I do everytime for my sweet canapes party ….
140g g Strong White Bread Flour o
25cls Water or milk
4 gr of salt
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.
We got a very cold weather this weekend, this is a very good beignet (donuts) recipe to try at home .
• 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
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
A Magnificent french chocolate dessert , filled with Dark chocolate moussee and a chocolate almond croustillant case Perfect for a celebration !!
Free delivery in london
Recipe very easy to make macarons
480g icing sugar
280g ground almonds
7 egg whites
A few drops of flavoured food colouring such as strawberry
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 any Problem , send me a email email@example.com a bientot bertrand
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
than you for reading
Our delicious French cuisine, combines fresh ingredients from land and sea. Above all, it is full of taste, aromatic, spicy and overflowing with personality.
Delicious Canapes selection to a superb dinner party have all been designed for you by Bertrand Munier to suit every taste. Most of dishes are easy to eat or easy to heat so you can enjoy your Party with less stress. We only use the freshest local ingredients with no additives or preservatives for our freshly prepared dishes.
Today we have to cook a special dessert for one of are client, Green tea Blanc Manger is like the italien version of Pannacotta desserts with green tea
Chef Munier Recipe
500 ml Double Cream
500 ml whole milk
1 lime zest
190 of sugar
2 teaspoons green tea powdwer (Matcha)
Place the first four ingredients in a pan together and bring gently to the boil. Simmer for 5 minutes then remove from heat and allow to cool. Strain to remove the spices.
2. Meanwhile, put 60g of water into a small saucepan and sprinkle the gelatine over the top. Heat gently until clear, and stir into the cream mixture.
3. Whisk in the green tea powder and divide the mixture between 8 moulds. You can use dariole moulds, ramekins or tea-cups. Chill in refrigerator for at least 5 hours, or make the day before it is needed.
served with raspberry coulis
what about Green Tea.
Matcha green tea powder is a fine green tea powder that looks like an emerald colored flour. It is made from the finest, youngest leaves of the first harvesting days in Japan. Matcha green tea is the most popular green tea in Japan, and it is also gaining more and more popularity in other countries due to its health benefits.