How to Bake Traditional Madeleines. Original French Madeleines recipe - quick and easy.
Author: Whats4Chow
Recipe type: Baking / Biscuits / Cookies
Cuisine: French
Prep time:
Cook time:
Total time:
Crisp on the outside, soft and spongy on the inside - infused with the aroma and flavor of citrus, Madeleines are absolutely delicious. This Madeleines recipe is the real thing - it is also quick and easy to do.
Ingredients
3 Eggs
100g Caster sugar
150g Cake flour
100g Butter, melted
Zest of 1 lemon and 1 orange
Instructions
Whisk the eggs and sugar together until thick and pale, and the whisk leaves a trail when lifted.
Fold in the flour until combined.
Fold in the lemon and orange zest.
Fold in the butter.
Spoon into the Madeleine molds leaving a little space for rising.
Bake in a preheated oven at 200c / 400f for 12 minutes until lightly golden.
Remove from the oven and cool on a wire rack for 15 minutes before serving.
Traditional Creme Brulee Recipe. Baked cream custard topped with caramelized sugar.
Author: Whats4Chow
Recipe type: Dessert
Cuisine: French
Prep time:
Cook time:
Total time:
Serves: 6-8
How to make creme brulee. Creme brulee is one of the most well known and loved French desserts. It is remarkably easy to make following the step by step demonstration.
Ingredients
500ml Cream
200ml Milk
125g Caster sugar
2.5ml Pure vanilla extract
5 Egg yolks
1 Egg white
15ml / 1 Tbs Orange flower water
Fine white sugar for topping
Instructions
Pour the cream, milk and half of the sugar into a saucepan and heat this over medium heat.
Meanwhile, in a large mixing bowl, whisk together the eggs, the egg yolk and the remaining sugar. Whisk until the sugar is totally dissolved.
Stir in the orange flower water.
As the milk and cream comes to a boil, remove it from the heat and pour it into the egg mixture, whisking continuously as you do so.
Place 6-8 ramekins in a large roasting tin. Ladle the custard mixture into the ramekins.
Pour boiling water into the roasting pan until it comes halfway up the sides of the ramekins.
Bake the custards in a preheated oven at 120c / 235f for 90 minutes and the centers of the custards have set.
Remove the custards from the oven and place the ramekins on a rack to cool.
Cover each ramekin with cling wrap before refrigerating. The custards can be refrigerated for up to a week, provided they are sealed air-tight with cling wrap.
To serve the creme brulee, sprinkle a little fine sugar over the tops of the custards.
Using your blow torch, caramelize the sugar over the tops and serve immediately.
Crepes Suzette. Feather-light pancakes infused with citrus, flambe'd in Brandy and Grand Marnier.
Author: Whats4Chow
Recipe type: Dessert
Cuisine: French
Serves: 4-6
Crepes Suzette is a classic of French desserts. These feather-light crepes are infused with the flavor and aroma of citrus, then flambe'd in brandy and Grand Marnier resulting in a heavenly pancake saturated with citrus syrup. Crepes Suzette is quick and easy to make and will be a sure winner with your loved ones.
Ingredients
For the Crepes Suzette Batter
2 Tbs Orange zest
1 Tbs Lemon zest
250g Cake flour
Pinch of salt
1Tsp Sugar
2 Eggs
400ml Milk
1 Tbs Melted butter
Extra milk for thinning
For the Sauce / Syrup
125g Caster sugar
250ml Orange juice
1 Tbs Orange zest
2 Tbs Brandy
2 Tbs Grand Marnier
50g Butter
Instructions
To Make the Crepes
Add the flour, salt and sugar to a large mixing bowl.
In a jug, whisk the eggs into the milk, then pour this into the flour, whisking continuously as you pour.
Continue to whisk until you have a smooth batter.
Pour in the melted butter and the lemon and orange zest and whisk this in thoroughly.
Cover the bowl and refrigerate for 20 minutes.
Remove the bowl from the refrigerator and whisk in a little more milk, bit by bit, until the batter has the consistency of drinking yogurt.
Heat a 200mm / 8 inch crepe pan over medium high heat. Using a ⅓ cup measure, scoop up a measure of batter and pour it into the pan.
Swirl the pan to spread the batter.
Cook the crepe until the edges start to lift, then flip the crepe over and cook for another 60 seconds. Remove the crepe from the pan and continue this until all the crepes are cooked.
To Make the Sauce
Heat a large frying pan over medium heat and add the caster sugar.
When the sugar starts to melt, tip the pan from side to side or stir the sugar to ensure even coloring.
When all of the sugar is melted, add the orange juice and zest, stir this in, bring to a boil and boil for 2 minutes.
To Finish
Fold the crepes into quarters and place them in the pan. Turn the crepes over in the sauce until they are all totally saturated with the sauce.
Add the brandy and Grand Marnier, immediately set this alight with your blowtorch. Allow the flames to burn out on their own.
Add the butter to the pan and allow this to melt into the sauce.
Transfer 2 crepes to each serving platter and serve immediately.
Creme caramel is a baked custard flavored with vanilla and topped with a decadent caramel syrup. This recipe is quick and easy and will give you smooth, creamy custard that will have your guests coming back for more.
Ingredients
For the caramel
100g Caster sugar
30ml / 2 Tbs Water
For the custard
650ml Milk
2.5ml / ½ Tsp Pure vanilla extract (can substitute essence)
125g Caster sugar
3 Eggs
3 Egg yolks
Instructions
To make the Caramel
Place the 100g of caster sugar in a small saucepan over medium high heat.
As the sugar melts, tips the pan pan from side to side to ensure even coloring.
When all of the sugar has melted, remove from the heat and add the water. Stand back when you do this, it will spatter. Mix the water in to make a smooth syrup.
Pour equal amounts of the syrup into each of the 6 ramekins.
To make the Custard
Pour the milk into a pot and add the vanilla.
Heat the milk over medium heat until it just comes to a boil.
In a large mixing bowl, combine the eggs, egg yolks and caster sugar. Whisk this together until all of the sugar has dissolved.
When the milk comes to a boil, remove it from the heat and pour it over the egg mixture, whisking continuously while pouring.
To finish
Ladle the custard mixture into the ramekins.
Place the ramekins in a large roasting pan. Pour enough boiling water into the pan to come halfway up the sides of the ramekins.
Bake the custards in a pre-heated oven at 180c / 350f for 35-40 minutes until the custards are firm to the touch.
Remove from the oven, remove the ramekins from the pan and allow them to cool for 15 minutes on a rack before turning out and serving.
Chicken Cordon Bleu. Crispy crumbed chicken stuffed with ham and cheese.
Author: Whats4Chow
Recipe type: Chicken / Poultry
Cuisine: French
Prep time:
Cook time:
Total time:
Serves: 2
Chicken Cordon Bleu is an all-time favorite. It is quick and simple to make, and if you use a good quality ham and cheese, it is packed with flavor. The recipe for the gourmet cheese sauce is in our next video.
Ingredients
2 x Boneless, skinless chicken breasts
2 Slices hickory ham
30g Grated mature cheddar mixed with 30g grated mozarella
½ Cup finely crushed corn flakes mixed with ½ cup all-purpose flour
½ Cup Tapioca flour (can substitute cornflour)
2 Eggs, lightly beaten
100g Butter
Instructions
Roll out 40cm / 6 inches of cling wrap.
Place one of the breasts in the center of the plastic, fold the plastic over.
Using your meat mallet, tap the breast down until it is 6mm / ¼ inch thick.
Repeat this with the second breast.
Trim the slices of ham so that they are just slightly smaller than the chicken breasts.
Place the hams slices on top of the breasts and top each with half of the cheese.
Fold the chicken over to enclose the ham and cheese.
Dredge the breasts in the tapioca flour making sure to get a good coating all over - especially the edges.
Dredge the breasts in the egg, making sure to wet all of the tapioca flour.
Dredge the breasts in the cornflake mixture to get a good thick coating.
Transfer the coated breasts to a platter and allow the coating to set for 20 minutes.
Heat your pan over medium heat and add the butter.
When the butter starts to bubble, carefully slide the breasts into the pan.
Fry the breasts for 4 minutes per side, then balance them on the fat edge and fry for a further minute.
Remove the chicken from the pan and serve immediately with our gourmet cheese sauce and the accompaniments of your choice.
Fillet Madagascar must be one of the tastiest beef dishes out there. The "Madagascar" comes from the Madagascan green peppercorns that the recipe calls for, however you may use any good quality pickled green peppercorns. Fillet Maddagascar is a real crowd pleaser, so if you want impress your friends and family, give this recipe a go!
Ingredients
2 x 250g Fillet or ribeye steaks cut 40mm (1¾ inch) thick
3 Tsp Madagascan green peppercorns
30ml Medium cream sherry
60ml Cream
Salt
40g Butter
Instructions
Roughly chop the peppercorns. (2 Tsp for the steak, 1 Tsp for the sauce)
Cut 2 steaks from the center of the fillet or ribeye, 40mm thick
Tap the steaks down with your meat mallet until 25mm (1 inch) thick
Sprinkle a ¼ teaspoon of the peppercorns onto each side of the steaks and press this into the meat
Heat your pan over medium high heat, add the butter and fry the steaks for 8 minutes, turning every 20 seconds.
Remove and transfer the steaks to serving platters.
Add the sherry to the pan, stir to deglaze, then add the remaining peppercorns.
Stir this briefly, then add the cream. Stir this until totally combined, raising the pan from the heat if it gets too hot.
When the cream sauce has thickened, spoon it over the steaks and serve immediately.
This baked camembert in fillo pastry is a winner. Not onlt does it look beautiful, but it tastes like heaven. The recipe is quick and easy. Give baked camembert in fillo a try today! This recipe is suitable as a starter course, or as a dessert. ps- "fillo", "filo", "phyllo", are all the same thing -- a very thing pastry, and the word is pronounced "fee-low"
Ingredients
Ingredients per serving
1 x 125g Camembert round
2 x 30cm Square sheets fillo pastry (12 inch sq)
2 Tbs Whole fruit quince jelly (or the whole-fruit jelly of your choice)
A pinch of fresh thyme leaves
Instructions
Cut the camembert in half laterally to make 2 rounds
Oil the first sheet of fillo lightly
Place the second sheet on top of this at a 90 degree angle, and oil as well
Place one half of the camembert in the center of the pastry and top it with 1 Tbs of the jelly
Place the other half camembert on top of this, followed by another Tbs of the jelly
Sprinkle a pinch of fresh thyme leaves on top of this.
Gather up the corners of the top fillo sheet and crimp the fillo lightly above the cheese to close
Repeat this with the second sheet
Lightly grease a baking tray, place the parcel on the tray and bake it in a preheated oven at 160c or 310f for 20-25 minutes until golden and crispy
Chicken with 40 Cloves of Garlic is undoubtedly one the most aromatic and flavorful chicken dishes. This classic French recipe is so good that you'll want it again and again.
Ingredients
2 Celery stalks including leaves, roughly chopped
4 Rosemary sprigs
4 Thyme sprigs
1 x 1.6kg Chicken
40 Garlic cloves, unpeeled
Olive oil
1 Carrot, roughly chopped
1 Medium onion, cut into eighths
250ml White wine
Instructions
Cut any excess skin from the kneck and cavity of the chicken.
Insert half of the celery, half of the herbs, and 6 cloves of garlic into the cavity of the chicken
Do not truss the chicken
Rub the chicken with olive oil and season it liberally with salt and pepper
Line the bottom of your casserole or dutch oven with the other half of the celery, the carrot, the onion and 10 cloves of garlic
Place the chicken on top of the vegetables
Scatter the remaining garlic and herbs around the chicken
Pour in the wine, and drizzle the chicken with a little olive oil
Cover the casserole with the lid and roast in a pre-heated oven at 200c or 400f for 80 minutes
Remove from the oven. Carefully transfer the chicken to a carving board and cut it into portions
Strain the juices through a sieve. Heat a pan over medium hot heat and boil the juices until it reduces to the consistency of a gravy
Remove the garlic cloves from the sieve. Arrange the chicken pieces on a large platter and scatter the garlic cloves over the chicken
Pour the gravy over the platter and serve immediately
This is the original and traditional French country recipe for chicken liver pate'. Our step-by-step video demonstration will show you how to make this creamy chicken liver pate'.
Ingredients
500g Chicken livers
80ml Brandy
90g Unsalted butter
1 Onion, finely chopped
1 Garlic clove, finely chopped
1 Tsp Fresh chopped thyme
60ml Cream
Instructions
Preparation
Trim away the sinew, fat and discolored parts of the livers, and cut each half liver into 2
Place the livers into a mixing bowl and mix in the brandy. Allow the livers to marinate in the refrigerator for 2-5 hours
Chop the onion, garlic and thyme.
Measure out the butter in 2 lots of 45g
Measure out the cream
To cook the livers
Heat your pan over medium low heat. Add the onions and garlic. Simmer these for 5 minutes until soft and translucent
Drain the livers retaining the brandy
Add the livers and the thyme to the pan and simmer for a further 5 minutes
Pour in the reserved brandy and continue simmering for another 2 minutes
Remove the pan from the heat and allow to cool for 5 minutes
Transfer the livers to a heatproof bowl or pot and blend them until smooth using your stick blender (You can do this in a processor)
Add the butter and blend again until the butter is incorporated and the mixture is smooth
Pour in the cream and stir it by hand until totally incorporated
Pour the pate into ceramic dishes, cover with cling-wrap and allow it to set in your refrigerator for 2-3 hours
If you plan to keep the pate for longer than a couple of days, melt some clarified butter and pour it over the pate' to seal it.
