Tuna Terrine Cucumbers – Cucumber Wedges Filled with Gelatin Tuna Terrine!!!

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Tuna Terrine Cucumbers - Cucumber Wedges Filled with Gelatin Tuna Terrine!!!
Author: 
Recipe type: Fish / Seafood
Cuisine: French
Prep time: 
Total time: 
Serves: 36-40
 
Hollowed cucumbers filled with tuna terrine make amazing finger snacks, starters or accompaniments to your main meal.
Ingredients
  • ¼ Red pepper, finely chopped
  • 4 Tbs Chopped garlic chives
  • Zest of 1 lemon
  • 100g Mayonnaise
  • 200g Canned shredded tuna, drained (can also use salmon)
  • 18-20 x 5cm (2 inch) pieces of English cucumber
  • Salt and cracked black pepper to taste
For the Gelatin
  • 25ml Powdered gelatin
  • 225ml Hot water
  • 275ml Cold water
Instructions
  1. Finely chop the red pepper and garlic chives. Grate the rind of one lemon and measure out the mayonnaise. Cut 18 to 20 x 5cm or 2 inch lengths of cucumber and use a apple corer to remove the centers from these.
  2. Place the tuna in a jug and add the lemon zest, peppers, chives and mayonnaise.
  3. To mix the gelatin, pour 225ml of hot water into a small jug and add the powdered gelatin. Stir this for a minute or 2 until it is totally dissolved. Pour this into a larger jug and top it up with cold water to a total of 500ml.
  4. Stir to combine, then pour this into the jug containing the main ingredients. Stir this until everything is combined and the mayonnaise has totally dissolved then put this aside.
  5. Use the back of a spoon to put a coating of butter onto a baking sheet or pan. Press the cucumbers into the butter.
  6. Place the baking sheet or pan on top of an ice block or over another large pan filled with ice. This sets the butter hard and totally seals the bases of the cucumbers. Allow this to set for 5 minutes.
  7. Fill the cucumbers with the terrine mixture. Don't be too concerned with spillage as this will simply wipe away once the gelatin has set. Place these in your refrigerator.
  8. Any leftover filling can be molded in ramekins.
  9. After an hour or so the terrine will have set. This timing depends largely on the temperature of your refrigerator. Remove them from the fridge and pull the cucumbers free from the butter. Wipe off any spillage from the edges.
  10. Use a razor sharp knife to slice wafer thin slices from each end of the cucumber pieces to neaten up the ends. Slice the cucumber pieces at an angle and you're done.
  11. To unmold the ramekins simply run a thin blade round the edge of the ramekins and pop them out onto the plate.

 

Lemon Cream Crepes – Crepes Filled with Creamy Lemon Custard – Quick & Easy!!!

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Lemon Cream Crepes - Crepes Filled with Creamy Lemon Custard - Quick & Easy!!!
Author: 
Recipe type: Dessert
Cuisine: French
Prep time: 
Total time: 
Serves: 4
 
Crepes filled with the most amazing lemon cream custard are a real treat - top this off with whipped cream and you have heaven!!!
Ingredients
For the Lemon Cream Custard Filling
  • 1 Can (385ml) sweetened condensed milk
  • 125ml Lemon juice (fresh is best)
  • Zest of 1 lemon
  • 2 Egg yolks
Instructions
  1. Lemon cream crepes are insanely good, and really easy to make. You will need a batch of crepes to make the masterpieces and you can get the crepe recipe by clicking HERE.
  2. To start, pour the sweetened condensed milk into your mixer bowl, along with the lemon zest and lemon juice.
  3. Start your mixer and add the egg yolks. Allow this mix for about a minute until creamy and thoroughly combined.
  4. Transfer the mixture to your double boiler and start heating this over medium heat. If you don't have a double boiler, place a smaller pot into a larger pot. Pour enough water into the large pot to cover the base of the pot without touching the smaller pot.
  5. Stir the mixture continuously as it heats up over about 10 minutes. The creamy mixture will gradually thicken to a smooth custard. Remove this from the heat and put it aside.
  6. Using your mixer or food processor, whip the cream until it is stiff and leaves trails, or holds peaks.
  7. To assemble the crepes, place a crepe on a serving platter and spoon some of the filling onto half of the crepe. Place another crepe on top of this with a slight offset.
  8. Spoon filling over half of this crepe then fold it over.
  9. Load the whipped cream into your piping bag and pipe the crepes with a decorative swirl. Dust with icing sugar and serve immediately.

 

How to Make Chocolate Eclairs – Part 2 of Choux Pastry & Cream Puffs

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How to Make Chocolate Eclairs - Part 2 of Choux Pastry & Cream Puffs
Author: 
Recipe type: Dessert / Cakes / Baking
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
In our previous episode we made choux pastry and used this to make cream puffs, or profiteroles. If you missed it, click the onscreen link. Today we're going to make chocolate eclairs.
Ingredients
  • 1 Portion Choux pastry piped into 3 to 4 inch logs and baked per previous episode
For the Pastry Cream
  • 3 Eggs
  • 50g Sugar
  • Pinch of Salt
  • 20g All-purpose flour
  • 15g Cornflour
  • 300ml Hot milk (almost boiling)
  • 5ml Vanilla extract
For the Chocolate Glaze
  • 55g Grated dark chocolate / bitter chocolate
  • 60ml Hot cream (almost boiling)
  • 7.5ml Golden syrup
  • 2.5ml Vanilla extract
Instructions
  1. We're starting with the pastry cream which is the filling. Place the eggs, sugar and salt in a large mixing bowl and whisk these together briefly.
  2. Pour in the sifted all purpose flour and cornflour and whisk this in until smooth.
  3. Start adding the hot milk a little at a time, whisking after each addition. Be careful not to add it too quickly as this will cook and curdle the egg. Continue until all of the milk is combined.
  4. Transfer the mixture to a saucepan or wok and heat this over medium heat stirring continuously. As the mixture heats up and starts to cook it will start to form lumps. This is quite normal. Continue whisking and as the egg and flour in mixture cooks it will smooth out to a thick creamy custard. Turn off the gas, cover the custard with a cloche and allow it to cool completely.
  5. For the chocolate glaze, place the grated chocolate in a mixing bowl and pour in the hot cream. Whisk this in until all of the chocolate has melted.
  6. Add the syrup and vanilla extract and stir this thoroughly. Put the chocolate aside to cool.
  7. Cut the pastries down the center length-ways and pipe the custard cream onto the lower halves.
  8. Invert the lids and dip them in the chocolate glaze. Put the lids onto the eclairs and refrigerate for a few hours to set before serving.

 

How to Make Choux Pastry – How to Make Cream Puffs – Perfect Cream Puffs Every Time!!!

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How to Make Choux Pastry - How to Make Cream Puffs - Perfect Cream Puffs Every Time!!!
Author: 
Recipe type: Dessert
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Choux pastry is like something out of a fairytail. The mysterious light crispiness cannot actually expressed in words. Despite this indescribable wonder, choux pastry is very easy to make. Today we're going to make up batch, and use this to make cream puffs.
Ingredients
For the Choux Pastry
  • 120ml Water
  • 55g Butter at room temperature
  • 65g All-purpose flour
  • 2.5ml sugar
  • 1.25ml Salt
  • 2 Eggs, lightly beaten
  • For the Filling
  • 250ml Cream
  • 15ml Caster sugar
  • 2.5ml Vanilla extract
Instructions
  1. Combine the all purpose flour, salt and sugar, weigh out the butter, measure the water, and lightly beat 2 large eggs.
  2. Heat a saucepan over medium high heat and add the water and butter. Having the butter at room temperature ensures that the butter will melt before the water boils.
  3. When the water comes to a boil, turn off the gas or remove the pan from the heat.
  4. Pour in the flour mixture and mix this into the butter to get a rough paste.
  5. Put the pan back on over medium heat and cook the roux. As you stir, the paste will become smooth and silky. This step will take about 2 to 3 minutes.
  6. Transfer the roux to a mixing bowl and allow this to cool for 5 minutes. In this step we're going to add the egg little by little, beating it into the roux after each addition.
  7. At this stage we don't know how much egg we're going to need to get the correct consistency. This is why we're adding bit by bit. The consistency we're looking for is a soft silky paste that falls slowly from the fork in a ribbon formation.
  8. Transfer the pastry to your piping bag. I am using a large star nozzle which inhibits the formation of cracks in the pastry as it rises.
  9. Line a baking sheet with baking parchment and pipe out a 10 to 12 puffs. Each one will be about 2 tablespoons on pastry.
  10. Bake the puffs in a preheated oven at 200c or 400f for 15 minutes. Reduce the oven heat to 180c or 350f and bake for a further 25 minutes until golden and crispy.
  11. Remove the puffs from the oven and use a sharp pointed blade to punch 2 slots into the sides of each puff. Turn the oven off and put the sheet back in the oven with door slightly ajar. Allow the puffs to cool like this.
  12. To make the filling add the cream, sugar and vanilla essence to your food processor with the whisks attached. You can also do this with a hand mixer. Whisk the cream until it is stiff and holds a peak.
  13. Cut the puffs through the center. Fill each puff with cream, either using a spoon or a piping bag and replace the lids.
  14. Dust the tops with a good dose of icing sugar and serve immediately.

 

How to Make Bechamel Sauce. Perfect Smooth, Silky Bechamel Every Time!!!

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How to Make Bechamel Sauce. Perfect Smooth, Silky Bechamel Every Time!!!
Author: 
Recipe type: Sauce
Cuisine: Italian / French
Prep time: 
Cook time: 
Total time: 
 
Bechamel sauce is they key ingredient in dishes like lasagna and cannelloni. It also serves as the master sauce or base for cheese sauce, mushroom sauce, garlic sauce and many others.
Ingredients
  • 65g Butter
  • 40g All-purpose flour
  • Pinch of nutmeg (1/4 Tsp)
  • 600ml Full cream milk, very cold
  • 1 Bay leaf
  • 125ml Cream
Instructions
  1. Heat the butter over medium low heat and pour in the flour
  2. and nutmeg.
  3. Stir this until creamy and allow it to cook for 60 seconds.
  4. Remove the pan from the heat and stir in the milk. Add a bay leaf to the mixture and return to the heat.
  5. Bring this simmer over a few minutes, stirring constantly. Simmer until the sauce
  6. thickens and leaves a trail when you stir.
  7. Remove the pan from the heat and discard the bay leaf.
  8. Stir in the cream.

 

Snack Platter Catering – Part 17 – Creamy Garlic Snails on Skewers – Garlic Snails as Finger Food!!!

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Snack Platter Catering - Part 17 - Creamy Garlic Snails on Skewers - Garlic Snails as Finger Food!!!
Author: 
Recipe type: Finger Foods, Cocktail Snacks, Superbowl Snacks
Cuisine: French
Serves: 12
 
In our previous episode we cooked deep fried bacon wrapped snails. Today we're going a little more traditional with creamy garlic snails, served on skewers to make them finger food friendly.
Ingredients
  • 36 Medium snails
  • 50g Butter
  • 15ml Crushed garlic
  • 60ml Cream
  • 2.5ml Cornflour dissolved in a little water
Instructions
  1. Drain the snails in a colander and rinse them thoroughly under running water.
  2. Transfer the snails to a dish towel and pat them dry.
  3. To continue, measure out the butter and chopped garlic, along with the cream. Dissolve the cornflour in a little water.
  4. Cut the bread fingers from a loaf of farm style, or light rye bread.
  5. Heat your pan over medium high heat and add the butter. When the butter is bubbling, add the snails. Fry the snails for 5 minutes.
  6. Add the garlic to the snails and continue to fry for a further 60 seconds.
  7. Pour in the cream and stir this until totally combined. Add the corn flour to the pan and stir this in.
  8. Allow the pan to simmer for 60 seconds before removing it from the heat.
  9. Using a pair of tongs, thread 2 to 3 snails onto each toothpick.
  10. Transfer the skewers to single serving bowls along with the bread fingers. Top each skewer with a little of the creamy garlic sauce and serve immediately.

 

Snack Platter Catering – Part 16 – Deep-Fried Snails / Deep-Fried Escargot – Heaven on Earth!!!

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Snack Platter Catering - Part 16 - Deep-Fried Snails / Deep-Fried Escargot - Heaven on Earth!!!
Author: 
Recipe type: Finger Foods, Snack Foods, Cocktail Snacks, Entre's
Cuisine: French
Serves: 40
 
Deep-fried escargot / snails wrapped in bacon are quick and easy to make in large quantities and will lend that touch of class to your party.
Ingredients
  • 10 Rashers streaky bacon
  • 40 Snails / escargot
  • ¾ Cup cornflour
  • 1 Cup all-purpose flour
  • 2 Eggs, lightly beaten
  • 40 Toothpicks
Instructions
  1. Drain the snails in a colander and rinse them thoroughly under running water.
  2. Transfer the snails to a dish towel and pat them dry.
  3. Stack the rashers of bacon and cut them in half across the grain. Cut the 2 stacks in half along the length.
  4. To make up the skewers, wrap a single snail in a piece of bacon, then drive a toothpick through the parcel. Continue with this until all of the skewers are complete.
  5. For the coating measure out the cornflour, all-purpose flour and lightly beat the eggs in a tumbler.
  6. Dust a large platter with a little of the all-purpose flour to prevent the skewers from sticking to the plate while they set.
  7. To coat the skewers, dredge a skewer in the cornflour to get a good coating. Dip the skewer in the egg making sure to wet all of the cornflour.
  8. Dredge the skewer in the all-purpose flour to get a good solid coating, then transfer the skewer to the platter to set.
  9. Allow the coating to set for 20 minutes.
  10. To fry the skewers, half fill a large frying pan with oil and heat this to 180c or 350f. Carefully drop the skewers into the oil and fry them for 3 minutes, stirring gently halfway through.
  11. Depending on the quantity of snails you're frying and the size of your pan, you may have to fry multiple batches.
  12. Use a slotted spoon to remove the skewers from the oil and drain them on kitchen paper.
  13. Transfer the snails to communal platters or single serving plates and serve immediately.

 

Snack Platter Catering – Part 9 – Creamy Tarragon Chicken Mini Top Hat Pies

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Snack Platter Catering - Part 9 - Creamy Tarragon Chicken Mini Top Hat Pies
Author: 
Recipe type: Finger foods / Snack Foods / Poultry
Cuisine: French
Serves: 40
 
Tarragon chicken mini top hat pies are really quick and easy to make, and the components can be made well ahead of time and assembled just before serving.
Ingredients
For 40 Mini Top Hat Pies
  • 500g Chicken breast
  • 7.5ml Dried tarragon
  • 2.5ml Garlic powder
  • 100ml Double cream
  • Salt and pepper to season
  • One batch of flaky pastry
  • 30g Butter
  • 1 Egg
Instructions
  1. Roll your pastry out to a thickness of 3mm. Cut the pastry into 80 squares of 40mm, or 1.5 inches.
  2. Place the squares on a lightly greased baking sheet and brush them with an egg wash consisting of an egg yolk whisked together with a tablespoon of water.
  3. Bake the pastries in a preheated oven at 200c or 400f for 12-15 minutes until golden.
  4. While the pastry bakes, cut the chicken breast into strips a quarter inch thick across the grain. Measure out the dried tarragon, garlic powder and the double cream.
  5. Heat a pan over medium high heat and add 30g of butter. Fry the chicken for 3 to 4 minutes until just cooked through.
  6. Remove the pan from the heat and allow the chicken to cool for 5 minutes. Transfer the chicken to a chopping board and cut it into small cubes.
  7. Transfer the cubed chicken to a bowl and mix in the tarragon and garlic powder.
  8. Return the chicken to the pan and fry briefly before pouring in the cream. Stir this briefly to heat the cream through and remove the pan from the heat.
  9. Spoon a teaspoon of the chicken onto 40 of the pastry squares. Top these with the remaining 40 squares and serve immediately. They also taste great served cold.

 

Snack Platter Catering – Part 8 – Boeff en Croute Petit – Mini Beef Wellington

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Snack Platter Catering - Part 8 - Boeff en Croute Petit - Mini Beef Wellington
Author: 
Recipe type: Beef / Finger Foods / Snacks
Cuisine: French
Serves: 20-40
 
Boeff en croute or Beef Wellington is an all time classic. Here this awesome treat of beef fillet coated with liver pate and wrapped in pastry is adapted to finger foods, using the millionaires chicken liver pate from yesterday's episode.
Ingredients
Instructions
  1. Cut the beef fillet into medallions across the grain.
  2. Heat a pan over medium high heat and add 50g of butter. Fry the medallions for 2 minutes per side until lightly browned.
  3. Remove the fillet from the pan and allow it to cool for 5 minutes. Stack the medallions and slice them into thin slices. Cut across the slices to dice the meat.
  4. Transfer the the beef to a mixing bowl and stir in the liver pate thoroughly. Set this aside to cool completely.
  5. Roll out the pastry to a thickness of 3mm and cut it into squares of 2 inches or 50mm.
  6. Working with 1 square at a time place a slightly heaped teaspoonful of the beef mixture in the center of the pastry.
  7. Fold the pastry diagonally over the filling and press the edges down lightly to seal.
  8. Pattern the edges using the tines of a fork. This also ensures a good seal on the edges. Continue until all of the pastries are formed.
  9. Transfer the pastries to a lightly greased baking sheet and brush them with an egg wash of 1 egg yolk whisked together with a tablespoon of water.
  10. Bake the pastries in a preheated at 200c or 400f for 25 to 30 minutes until golden. Remove from the oven and serve immediately.

 

Snack Platter Catering – Part 7 – Millionaire’s Chicken Liver Pate’ – Ideal Snack Platter Food!!!

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Snack Platter Catering - Part 7 - Millionaire's Chicken Liver Pate' - Ideal Snack Platter Food!!!
Author: 
Recipe type: Snack Food / Finger Food / Pate'
Cuisine: French
 
Millionaire's Chicken Liver Pate' puts a new spin on a classic recipe. Once you've tasted this amazing flavor, you won't go back!!!
Ingredients
  • 500g Chicken livers
  • 50g Seedless raisins
  • 150ml Brandy
  • 1 Onion, finely chopped
  • 2 Cloves garlic, finely chopped
  • 10ml Fresh thyme, finely chopped
  • 50g Butter
  • 60ml Cream
  • Salt & cracked black pepper to taste
Instructions
  1. Cut away any sinew and discolored parts from the chicken livers. Place the livers in a large jug along with the seedless raisins and pour in the brandy. Set this aside for 1 to 2 hours.
  2. Dice the onion and finely chop the garlic and fresh thyme.
  3. Strain the livers through a colander and reserve the liquid.
  4. Heat a large pan over medium high heat, add 50g of butter and fry the onion and garlic for 5 minutes until tender and translucent.
  5. Add the liver and raisins to the pan along with the fresh chopped thyme. Fry this for 5 minutes until the livers are cooked through.
  6. Pour in the reserved liquid and continues to cook this for a further 2 to 3 minutes until the liquid has reduced by half.
  7. Remove the pan from the heat and allow it to cool for a few minutes.
  8. Transfer the mixture to a large jug and process this with your stick blender until smooth. You can also do this in a food processor or blender.
  9. Pour in the cream and mix this in thoroughly. Season to taste with salt and pepper.
  10. Cover the pate' and allow this to set in your refrigerator for at least an hour.
  11. As a serving suggestion, slice thin slices of dinner or cocktail buns and toast them under your grill for a few minutes on either side until golden.
  12. Transfer these to platters around a communal bowl of pate, or serve them in single portion bowls piped with a little pate and garnished with pickled green peppercorns.

 

How to Make Mayonnaise. Easy and Tasty Homemade Mayonnaise Recipe.

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How to Make Mayonnaise. Easy and Tasty Homemade Mayonnaise Recipe.
Author: 
Recipe type: Mayonnaise / Sauce
Cuisine: French
Prep time: 
Total time: 
 
Making real mayonnaise is quick and easy, and certainly tastes 100% nicer than the store-bought mayonnaise. This demonstration shows you how to make great mayonnaise in under 7 minutes using your food processor or hand mixer.
Ingredients
  • 2 Egg yolks
  • 45ml White wine vinegar
  • 2.5ml Worcestershire sauce
  • 750ml Oil (sunflower or olive)
  • 5ml Kosher salt
  • 5ml Garlic powder
  • 5ml Mustard powder
  • (5ml salpeter - optional preservative)
Instructions
  1. Pour the egg yolks, white wine vinegar, Worcestershire sauce and mustard powder into your food processor. You can also use a hand mixer, or even a blender.
  2. Process this for 2 minutes until completely combined and light and creamy.
  3. With the mixer still running, slowly drizzle in the oil in a very thin stream. The mayonnaise will start to combine and form almost immediately. Allow the mixer to run for 4 minutes until you have a very smooth, glossy and thick mayonnaise.
  4. Add the salt and garlic powder. If you are not using the mayonnaise within 7 days, it is advisable to add 5ml of saltpeter to the mixture as well. Saltpeter inhibits the growth of bacteria, and considering the mayonnaise contain raw egg, this is a good safety precaution.
  5. Turn the mixer back on and mix for a further 60 seconds.
  6. You will notice how well emulsified the mayonnaise is by the beater tails left In the surface of the sauce.
  7. Store the mayonnaise in sterilized jars in your refrigerator.
  8. Makes 850ml

 

Petit Breakfast Rolls (Petit Pains) – Beautiful Soft, Sweet and Flavorful Homemade Breakfast Rolls

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Petit Breakfast Rolls (Petit Pains) - Beautiful Soft, Sweet and Flavorful Homemade Breakfast Rolls
Author: 
Recipe type: Bread rolls / Breakfast rolls
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
These amazingly soft and slightly sweet breakfast rolls (Petit Pains) are really easy to make and despite the slightly longer than usual rising times, are well worth the effort.
Ingredients
  • 1 Tsp Dried yeast
  • 280ml Warm milk
  • 450g Strong white flour
  • 10ml Salt
  • 15ml Caster sugar
  • 50g Softened butter
Instructions
  1. Add the yeast to the warm milk and whisk this thoroughly. Put this aside for 10 minutes to mature.
  2. In a large mixing bowl, combine the flour, salt and caster sugar.
  3. Add the softened butter and rub this into the flour mixture until it resembles fine bread crumbs.
  4. Make well in the center of the flour and pour in the milky yeast.
  5. Using a wooden paddle, mix this until a dough comes together, and it comes away from the sides of the bowl.
  6. Turn the dough out onto a lightly floured work surface and knead the dough for 5 minutes until it is smooth and elastic.
  7. Dust the dough with a little flour every time it becomes too sticky.
  8. Place the dough back in the mixing bowl, cover the bowl with cling-wrap and allow the dough to rise for 60 minutes in a warm place.
  9. After 60 minutes, knock the dough back and remove it from the bowl.
  10. Using your scale, divide the dough into 12 equal portions.
  11. Working with a piece at a time, briefly knead the dough. Pull the edges of the dough up to the center of the ball.
  12. Turn the ball over. Cup your hand over the ball and rotate to make the ball perfectly round. Using one hand, roll the ball into an elongated oval shape.
  13. Transfer the roll to a lightly greased baking sheet and continue with the remaining rolls. Leave about an inch or 25mm of space between each roll.
  14. Cover the rolls with an upturned roasting tin and allow this to rise for a further 60 minutes in a warm place.
  15. After 60 minutes, the rolls will be well risen and will just be touching. As they bake they will support one another and rise upwards instead of sideways.
  16. Using a sharp knife, slash 3 cuts into the top of each roll and brush the rolls with milk.
  17. Bake the rolls in a preheated oven at 180c or 350f for 12 to 15 minutes until lightly browned.
  18. Remove the rolls from the oven, separate them and allow them to cool on a wire rack.

 

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