Pogne de Romans is a kind of brioche lightly flavoured with orange and rum. It originated in Romans-sur-Isère, a town in south-east France. This recipe dates back to medieval times, when it was made in a ring (or crown) shape to celebrate the end of Lent, as eggs could then be used again. This more... 112 K 23.3 1 day 17 hours 40 min.
A flat brioche filled with snails, themselves filled with a knob of sophisticated beurre d'escargot. The flat round shape is reminiscent of the old-fashioned French snail dishes. Cut into bite-sized morsels, this makes a good aperitif snack. 72 K 1 hour 45 min.
It's not easy to make beautiful, even tart cases, but here I'll let you into the secret of how the professionals do it. You will see that there are a lot of little details that make all the difference. It's a bit technical, but don't worry, I'll guide you through the important points. 95 K 2 hours 30 min.
These small pasties ("rissoles" in the original French version) are made with shortcrust pastry, filled with a mixture of cooked meat, onion, parsley, garlic and egg. 229 K3.8 1 hour 15 min.
Cramique is a kind of brioche from Belgium and northern France, made with raisins and pearl (or nib) sugar. It is traditionally served sliced with butter and jam. 109 K 13 hours 55 min.
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.
This is the French answer (meat with mashed potato and cheese) to the English cottage or shepherd's pie: a typical family recipe which is an excellent way of using up leftover meat. The proportions are vague here: you need "whatever you have left over"...
These chocolate chips, very fine, are perfect for decorating a dessert, but they can also be incorporated in a preparation like mint ice-cream for example.
Toasted flaked almonds are the perfect finishing touch for desserts, ice creams in particular, because of their delightful crunch.
March 9th 2020352 K4.8 30 min.
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