Pumpkin & sausage risotto

I love to prepare risotto or rice dishes in general. And since the season of pumpkin is right there, I like to use it in my risotto.

I also love the tasteful sausages such as Saucisse de Toulouse in France or Butifarra de Pages in Spain. Basically, a sausage that is more ‘upscale’ than the basic tasteless one that you could buy anywhere.

Here’s one recipe that is pretty quick to prepare and really good.

pumkin-sausage-risotto-gregousfood4
pumkin-sausage-risotto-gregousfood2

[vc_row]

[vc_column width=’1/3′]

What do you need?

  • 2 sausages (Best is to choose ‘Saucisse de Toulouse’ in France or ‘Butifarra de Pages’ in Spain)
  • 100g of pumpkin
  • 1 glass of rice
  • Broth (home made is always better)
  • 25g of butter
  • 70g of parmesan
  • 1 onion
  • Olive oil
  • Salt, black pepper

[/vc_column]

[vc_column width=’2/3′]

Steps:

  • Best is to make your own broth, it really isn’t difficult and have many way of doing it
  • If you do it yourself, you can refer to past recipes but in general i would put 3l of water, 3 carrots, Leak, celery, onion, salt, pepper, turnip, laurel leave and let it cook 1hr. You can add any peace of meat inside to give more taste, like a chicken or bones from other meat
  • In your Le Creuset pan, fry the sausages in olive oil to extract the tasteful juice and add the pumpkin that you have previously cut in small pieces
  • Remove after the sausage is cooked and before the pumpkin becomes pur√©e
  • Add some olive oil and stir in the onion that you will previously cut in small pieces
  • Add the rice and stir without stopping a 2mn until the rice starts to change color
  • Add the white wine
  • Once fully evaporated, add some broth and stir in the rice until fully absorbed.
  • Then continue to add and stir until you have the prefect rice texture. (before you add the last part of the broth put back the sliced sausage & pumpkin to give some additional taste
  • I like the rice still slightly firm rather than sticky.
  • Add a spoon of butter and parmesan, stir in and serve

[/vc_column]

[/vc_row]

pumkin-sausage-risotto-gregousfood1

Coral lentils, morcilla & trumpets

Like I introduced in a previous post with trumpets, this is a lovely mushroom that gives a nice flavour to your dish. It also reminds of my mum that loved to cook with mushrooms so rich & creamy sauce

This time I prepared myself some lentils that I love. I usually do this when I have dinner alone as Juan doesn’t like it.

I also added some Morcilla (spanish Andalouz sausage) to give some additional flavour and some cherry tomatoes instead of carrots this time

coral-lentils-morcilla-trumpets-gregousfood7
coral-lentils-morcilla-trumpets-gregousfood4

[vc_row]

[vc_column width=’1/3′]

What do you need?

serves 2

  • A piece of morcilla
  • 1 glass of lentils
  • 100g of trumpets
  • 1 shallot
  • a handful of cherry tomatoes
  • olive oil
  • garlic, salt, black pepper, parsley
  • water
  • laurel leave

[/vc_column]

[vc_column width=’2/3′]

Steps:

  • Start by heating up the olive oil and add the shallot and trumpets that you previously clean and dry off.
  • Add the cherry tomatoes with garlic and parsley and cook for an other 5mn
  • Add the morcilla that you will cook only 3 to 4mn and then keep aside for later
  • Add the water and laurel leaves with salt and black pepper
  • Add the lentils and cook for about 15mn. The coral lentils cook very quickly
  • 5mn before the end, add the morcilla to finish cooking it and to give flavour
  • Serve and enjoy!

[/vc_column]

[/vc_row]

coral-lentils-morcilla-trumpets-gregousfood6
coral-lentils-morcilla-trumpets-gregousfood2
coral-lentils-morcilla-trumpets-gregousfood5
coral-lentils-morcilla-trumpets-gregousfood3

Green lentils & Andalusia sausage (Morcilla)

Since a few weeks now I’m doing voluntary work for an association in Barcelona that sends volunteer to old people that leave alone and feel lonely. It consists in talking for about 2hrs a week with a person that feels lonely.

The lady I visit (without naming her) gave me some real sausage from Andalusia that her sister sent her (Morcilla Andalouz)

So I decided to make a plate of lentils, the small green one from Le Puy in France. I love lentils and it was a real pleasure to cook it in the copper cooking pot.

On the last pic you can see how my cat, Denver, is trying to come on the picture ūüôā

green-lepuy-andalouz-morcilla-gregousfood1

[vc_row]

[vc_column width=’1/3′]

What do you need?

Serves: 2

  • Lentils (1 glass, about 120g)
  • 2 small carrots
  • 1 onion
  • 1 garlic
  • 2 laurel leaves
  • 1 morcilla (sausage from andalousia)
  • 1 other piece of pork meat of your choice
  • 1 tomato
  • Salt, black pepper
  • Olive oil (1 spoon)
  • white wine (small glass)

[/vc_column]

[vc_column width=’2/3′]

Steps:

  • In a cooking pot, put the oil to eat and the onion cut in two
  • Stir a bit and add the sausage and meat
  • Make sure to not over cook the sausage as it cooks quickly
  • After a few minutes and when the meat starts to be marked, add the white wine and tomatoe
  • Stir in a few minutes and remove the meat and juice that you obtained from the cooking pot.
  • Add cold water, about 1l and the lentils with the garlic (without cutting it) and laurel leaves
  • Cook for about 20mn
  • Add the meat and juice into the cooking pot and cook for an other 12mn
  • Serve in a deep plate

[/vc_column]

[/vc_row]

green-lepuy-andalouz-morcilla-gregousfood3
green-lepuy-andalouz-morcilla-gregousfood2

Chengdu Leng Mian Chicken – Cooking The Chef

Aunque en verano no hay reto de ‘Cooking The Chef‘, ese blog donde dos chicas eligen un chef nacional o internacional y nos proponen el reto de cocinar un plato suyo para publicarlo en nuestro blog y recoger todas las recetas en el suyo. En los meses de verano podemos volver a cocinar recetas de los chefs de la temporada anterior.

La chef Ching-He Huang me gust√≥ mucho cuando hice su receta de Sopa de gambas laksa, as√≠ que esta vez para inspirarme he elegido sus noddles Chengdu Leng Mian. Como siempre, algo sencillo de cocinar y con mucho sabor.

chengdu-leng-mian-chicken-gregousfood3

[vc_row]

[vc_column width=’1/3′]

Ingredientes?

  • 2 pechugas de pollo
  • Noddles (Puedes elegir los que m√°s te gusten, en esta ocasi√≥n eran noodles de arroz)
  • 1 cucharada de aceite
  • 1 cebolleta
  • 1 ajo
  • 1 cucharadita de salsa de frijoles amarillos
  • 1 cucharadita de pasta de s√©samo
  • 1 cucharadita de jengibre fresco
  • 10 cl de vino blanco
  • 1 cucharada de salsa de soja
  • 1 cucharadita de vinagre bals√°mico
  • 1 cuchara de az√ļcar moreno
  • 1 cucharadita de aceite de s√©samo
  • 1 cucharadita de aceite de chili (opcional)
  • 15-20 hojas de espinacas
  • 3 champi√Īones

[/vc_column]

[vc_column width=’2/3′]

Elaboracion:

  • Corta muy fino la cebolleta, el ajo y el jengibre.
  • Marca el pollo en un grill y coc√≠nalo unos 6 min. Despu√©s seguir√°s cocin√°ndolo dentro de la salsa que vas a elaborar.
  • Calienta el aceite en un wok y cuando est√© muy caliente cocina los champi√Īones unos 5 min a fuego medio. Despu√©s pon la cebolleta, el ajo, el jengibre, la pasta de s√©samo y la salsa de frijoles amarillos.
  • Coc√≠nalo durante 2 minutos y a√Īade el vino, el vinagre, el az√ļcar y la salsa de soja.
  • A√Īadir el pollo que marcaste previamente y d√©jalo cocer unos 10 min.
  • Calienta agua para cocer los noodles, los tendr√°s en 3-4 min. Acl√°ralos con agua fr√≠a para parar la cocci√≥n.
  • Antes de servir, pon los noddles en la salsa y las hojas de espinacas. M√©zclalo todo unos minutos y ya est√° listo para servir.

Śą©ÁĒ®

[/vc_column]

[/vc_row]

chengdu-leng-mian-chicken-gregousfood1

Koftas de cordero con salsa de yogur y menta – Reto Cooking The Chef

Estamos en el quinto d√≠a del mes, es el d√≠a m√°s famoso en casa porque significa que vamos a comer algo de un chef conocido. Ya ha vuelto el reto de ‘Cooking The Chef‘, dos chicas que eligen un chef nacional o internacional y nos proponen el reto de cocinar un plato de √©l para publicarlo en nuestro blog . Tambi√©n ten√©is que visitar su blog porque es muy chulo. En mi cada vez m√°s amplia biblioteca de libros de cocina, a√ļn no pose√≠a ninguno del chef Gordon Ramsey. Recientemente he adquirido un libro de cocina israel√≠, me apetec√≠a cocinar koftas, as√≠ que buscando un poco en la web de Gordon Ramsey encontr√© esta suculenta receta. En Israel se comen koftas deliciosos, te invito a atreverte con ella, aparte de sabrosos son muy f√°ciles y r√°pidos de cocinar.  He ido al mercado local, all√≠ he pedido carne de cordero picada y la se√Īora me ha dicho que eso no existe. No la encuentro ya que habitualmente no se pica la carne de cordero. Le he tenido que explicar que era para cocinar unos koftas de oriente, pero no se ha quedado muy convencida. La t√≠pica se√Īora que nunca ha cocinado algo que no sea espa√Īol jejeje

[vc_row]

[vc_column width=’1/3′]

lamb-koftas-yoghurt-mint-gregousfood3

[/vc_column]

[vc_column width=’1/3′]

lamb-koftas-yoghurt-mint-gregousfood4

[/vc_column]

[vc_column width=’1/3′]

lamb-koftas-yoghurt-mint-gregousfood5

[/vc_column]

[/vc_row]

lamb-koftas-yoghurt-mint-gregousfood7

[vc_row]

[vc_column width=’1/3′]

Ingredientes?

Para los koftas:

  • 500g de carne de cordero picada o para picar
  • 2 cucharas de perejil fresco
  • 2 cucharas de cilantro
  • 1 cebolla peque√Īa
  • 2 dientes de ajo
  • Sal, pimienta negra, comino
  • Aceite de oliva

Para la sala de yogur

  • 1 yogurt griego
  • 1 cuchara de zumo de lim√≥n
  • 1 cuchara de perejil fresco
  • 4 hojas de menta fresca
  • Sal
  • Pimienta negra
  • Comino

[/vc_column]

[vc_column width=’2/3′]

Steps:

1. Empieza picando la carne de cordero (yo la he picado con mi Kitchenaid para tenerla preparada).
 
2. Mientras,¬†fr√≠e durante 2 minutos m√°s o menos, la cebolla y el ajo con un¬†poco de sal y si quieres a√Īade¬†tambi√©n¬†pimienta picante.
 
3. En un bol, mezcla con las manos la carne picada con la cebolla y el ajo frito, el perejil picado, la sal, pimienta negra, comino y el cilantro picado.
 
4. Forma bolas y apriétalas para que sean bien compactas. Colócalas en un plato y déjalas enfriar una hora.
 
5. Mientras prepara la salsa de yogur: Pon todo los ingredientes de la salsa juntos y mézclalos bien, reserva en la nevera.
 
6. Fríe las bolas de carne con un poco de aceite, a fuego lento durante unos 5 o 6 minutos de cada lado para que esté bien hecha.
7. Sírvelas en caliente con la salsa.
Es mejor comer los kofkas con pan de pita y ensalada, pero en esta ocasión no he tenido tiempo suficiente para preparar el pan.

[/vc_column]

[/vc_row]

[vc_row]

[vc_column width=’1/3′]

lamb-koftas-yoghurt-mint-gregousfood6

[/vc_column]

[vc_column width=’1/3′]

lamb-koftas-yoghurt-mint-gregousfood8

[/vc_column]

[vc_column width=’1/3′]

lamb-koftas-yoghurt-mint-gregousfood11

[/vc_column]

[/vc_row]

Rabbit & chicken Paella

Nothing more yummy than a real Valencia Paella, this one is with rabbit and chicken from the recipe of my mother in law, and in fact, we froze the broth she made last time to be able to re-use it at home quickly.

Just throwing the rice inside and that gave us the paella almost like if we were eating it out from the sun of Valencia.

paella-rabbit-chicken-valencia-gregousfood3
paella-rabbit-chicken-valencia-gregousfood5

What do you need?

  • Chicken
  • Rabbit
  • Rize
  • Green flat beans
  • Big white flat beans
  • 1 Fresh lemon
  • Water
  • Garlic
  • Tomato frito
  • Salt & paprika

Steps:

  • Prepare the fire in the barbecue and make sure it‚Äôs strong
  • Start cutting the flat green beans by removing the 2 extremes and put aside
  • Cut a bit from the white beans (this will allow them to not get dry)
  • Start frying the chicken and rabbit on the fire in a bit of olive oil
  • While it cooks, cut the garlic in the tin of tomato frito
  • When the meat is cooked, add the green beans and tomato
  • Stir on the fire and then add the paprika and salt
  • Add water in the Paella (you can rinse the pan where you cooked the meat inside)
  • Let boil for 30mn and add the rice in the shape of a cross and make it disappear by doing some movement under the rice with a spoon
  • Cook until water is gone and rice cooked.
  • Put aside of the fire and let 5mn to rest before putting it on the table.
  • Decorate with fresh lemons and eat from the Paella directly by putting it on the center of the table
paella-rabbit-chicken-valencia-gregousfood6
paella-rabbit-chicken-valencia-gregousfood4
paella-rabbit-chicken-valencia-gregousfood2

Souffl√© de queso – Cooking The Chef

* in english available shortly – Part of the Cooking the Chef Challenge

cheese-queso-fromage-souffle-julia-child-gregousfood_ - 2
cheese-queso-fromage-souffle-julia-child-gregousfood_ - 5
cheese-queso-fromage-souffle-julia-child-gregousfood_ - 8

Hoy voy a participar en el reto de CookingTheChef con una receta del chef del mes: Julia Child. Todos conocemos la pel√≠cula Julie & Julia y a la famosa Julia Child con su forma tan especial y encantadora de presentar sus recetas de cocina francesa. Cada mes Cooking The Chef nos propone a un chef famoso para realizar una de sus recetas. Es la primera vez que participo, ¬°as√≠ que vamos!

He pensado que era un poco arriesgado empezar con un souffl√©, adem√°s de un reto, pero al final fue un √©xito. Mi molde es un poco peque√Īo, as√≠ que decid√≠ cocinarlo en dos. He obtenido una buena presentaci√≥n, ha subido mucho y pese a mi temor, no ha bajado tan r√°pido como pensaba. Adem√°s sab√≠a delicioso.

La receta escogida ha sido el souffl√© de queso de Julia Child y te voy a mostrar como lo he hecho.

¬ŅQu√© se necesita?

  • 6 yemas
  • 8 claras de huevo
  • 55g mantequilla
  • 65g harina
  • 350ml leche
  • 20g queso parmesano
  • 150g queso suizo
  • Sal, pimienta negro, nuez moscada

Elaboracion:

Primero elige un molde alto, empieza por engrasarlo con mantequilla y despu√©s pon tambi√©n un poco de queso rallado en los lados (en mi caso he elegido poner queso parmesano en los laterales).

La base de la receta es una bechamel, calienta en un cazo la mantequilla y cuando est√© fundida a√Īade toda la harina con un solo golpe. Posteriormente mezclala con mucha energ√≠a hasta obtener una textura lisa. Ahora calienta la leche y ponla tambi√©n de un solo golpe en el cazo. Es el momento de batir muy r√°pido mientras se cuece a fuego medio durante 2 minutos aproximadamente (la textura va a cambiar hasta transformarse en espesa y suave a la vez). A√Īade una a una las 6 yemas, mientras, has de batir hasta conseguir una textura suave.

Ahora puedes continuar con los claras, m√≥ntalas a punto de nieve (a√Īade una pizca de sal). Cuando las tengas, pon una cucharada dentro de la bechamel y mezclalas, de este modo la textura ser√° m√°s flexible.

Vierte la preparaci√≥n en un lado de los huevos a punto de nieve e int√©gralo todo con cuidado. A√Īade el queso dentro poco a poco al mismo tiempo.

Julia lo deja 1h cubierto antes de ponerlo en el horno pero a mi no me ha dado tiempo de hacerlo. Despu√©s de poner la masa dentro del molde, pon alrededor del molde un papel de aluminio para que no sobresalga el souffl√© (no olvides engrasarlo tambi√©n).

Cu√©celo durante 30min a 190¬įC.  Importante: No abras la puerta durante los primeros 20min para asegurarte que no baje.

Sirve directamente con una ensalada y pan. Para servirlo, ay√ļdate con dos cucharas para cortarlo y hazlo siempre desde el centro .

¬°Espero que te haya gustado la receta! Y gracias a CookingTheChef por el reto y la publicaci√≥n de la receta.

cheese-queso-fromage-souffle-julia-child-gregousfood_ - 6
cheese-queso-fromage-souffle-julia-child-gregousfood_ - 7

** ENGLISH **

Today I participated to the challenge of CookingTheChef, a Spanish blog that choose each month a different national or international chef. Everyone needs to choose a recipe and share it with them on the day of publication.

This month was Julia Child. Many knows here also via the movie Julie & Julia which is actually quite funny. Julia Child had her own way to present her cooking show was hilarious sometime.

So I decided for my first participation to do Julia’ Cheese Souffl√©. It was a bit risky as a souffl√© can always fall apart before you serve it and because I’ve never done it before actually. But it went all well and ti was delicious.

What do you need?

  • 6 egg yolks
  • 8 egg whites
  • 55g of butter
  • 65g of flour
  • 350ml of milk
  • 20g of parmesan cheese
  • 150g of Swiss cheese
  • Salt, black pepper, nutmeg

Steps:

  1. First, make sure to have a high baking tray because you want your soufflé to raise and be high. Put some butter in your tray and a bit of parmesan cheese on the sides. You could also put the same Swiss cheese but it gives a different note
  2. The base from the recipe is a bechamel sauce. Heat up the butter in a saucepan and when it’s all melted add the flour all at once and mix it well with a lot of energy until you obtain a smooth texture. Meanwhile, heat up the mil and when it’s warm add it also at once in the butter & harina mixture. Mix well until and cook for 2 minutes without stopping to whip. That way you’ll obtain a thick but smooth sauce.
  3. Then you can add the 6 yolks, one by one without stopping to whip.
  4. Now you can beat the white eggs until they become firm (add a pinch of salt).
  5. Once done, add a large spoon of the white eggs into your bechamel sauce to make it less thick. It’s now time to mix the rest of the eggs white into it. I did like Julia Child on her video: drop the bechamel sauce in a corner of your white eggs bowl and incorporate it from there. Always softly with the usual technique of incorporating beaten egg white.
  6. add the Swiss cheese during this process until everything is incorporated.
  7. Julia let it rest for 1hr but I didn’t have time
  8. Pour the soufflé preparation into your tray and wrap it around with some kitchen foil that you will previously butter. Like shown on the picture. It allows the soufflé to not drop outside of the tray and to raise nicely.
  9. Cook it for around 30mn at 190¬įC. Don’t open the door during the first 20mn and keep checking as it always depends on your oven.
  10. Serve it directly when ready before it start falling. Always open it with two spoon from the middle. You can serve with a green salad and bread for example.

I hope you like the recipe and thanks again to CookingTheChef for the challenge and for publishing my picture and recipe link

French Goat cheese

 

What else than finishing a meal with an excellent goat cheese from region Loir et Cher. It can be eaten with nuts and French baguette of course.

My mum ordered 3 for me that are frozen and will travel to Spain with me. I prefer to eat them dry rather than fresh as they are now, but that’s a question of taste. Either way I love it ūüôā

 

'Pot√©e au choux' from my mum – or cabbage hotpot

potee-au-choux-gregousfood2potee-au-choux-gregousfood3

This weekend I went to France to visit my mum and grand mother and for lunch we prepared a ‘Pot√©e’ with¬†cabbage. It’s usually a dish that you eat in winter, not the most sexy dish, but actually very yummy.

What do you need?

(for 3 people)

  • 800g of hock pork (with bone) – this meat is very salty so you should not add salt to your dish! It is also prepared with lentils
  • 1/3 of green cabbage
  • 3 carrots
  • 1 leek
  • 2 turnips
  • 6 small potatoes
  • 1 onion
  • 2 garlic clove
  • Black pepper
  • Olive oil
  • water
  • 1 Morteau sausage
  • 1 garnished bouquet – is a bundle of herbs usually tied together with string used a lot in French cuisine. Here we have put thyme, parsley, bay laef.

First of all you need to decide if you will cook it in your Le Creuset or in a pressure cooker depending on the time you can cook. Of course I’d rather cook it in my Le Creuset but in the pressure cooker it was alright as we didn’t have so much time and I don’t usually travel with my Le Creuset ūüôā

Stir in the pork hock & sausage with olive oil and the onions, ensuring that all side of the hock are nicely brown. Then add the turnips and carrots and stir in for 5mn. Then add the potatoes, garnished bouquet and cabbage leaves. Add some hot water until all your vegetables are fully covered. Add 4 or 5 grain of black pepper. Then add the pressure cooker tap and let it cooked 1h. With your Le Creuset, you should cook for arround 2h, maybe a bit more.

Serve the dish with a bit of Dijon mustard.

note: We didn’t have the Morteau sausage but it’s much better when you add it as it gives a fumet taste. If I had cook it myself, I would have add a glass of white wine of course after stirring the meat ūüôā

potee-au-choux-gregousfood4

Valencia Paella and express weekend

CAMPOBLOG - 1 CAMPOBLOG - 10 CAMPOBLOG - 2 CAMPOBLOG - 9 CAMPOBLOG - 12 CAMPOBLOG - 11

When we go to Valencia, 20mn from there in ‘La casa del campo’ of Juan’s mum, it’s always a pleasure – and especially with such a nice weather. The small house sits in an very busy garden with orange & lemon tree, cotton, flowers, palm tree, etc…

It started in the morning with a nice breakfast (fresh orange from Valencia, ‘pain perdu’, coffee). And the exciting part is always the Paella, this weekend it was chicken & rabbit Paella. With a nice aperitif before as usual.

Too short always but lovely as usual.

CAMPOBLOG - 3 CAMPOBLOG - 4 CAMPOBLOG - 5 CAMPOBLOG - 6 CAMPOBLOG - 14 CAMPOBLOG - 15 CAMPOBLOG - 16 CAMPOBLOG - 13 CAMPOBLOG - 17 CAMPOBLOG - 8

Macarons with a sad ending… :-(

macarons_ - 2

It all started well, with the intention to prepare 42 vanilla macarons for my colleagues tomorrow who are coming from all over Europe for a week of training.

But before I tell you the end, you can see the picture at the bottom. Total disaster, total sadness. Gutted. Whilst taking pictures I dropped the macarons on the floor and the cristal stand broke in pieces. I had to throw everything away! I only have 8 left that were not fitting in the stand. I’m so pissed off, all of this for my blog pictures and because I can’t think right…. Anyway, the original recipe of the macarons was from Mad about Macarons! and the vanilla inside from the one I used previously.

3hrs in my kitchen having fun making all of these macarons for a terrible ending ūüė¶ Couldn’t spend an other 3hrs and didn’t have enough sugar so I’ll bring nothing tomorrow but a story and a picture…

macarons-3

Choux √† la cr√®me (puff pastry)

choux_ - 2choux_ - 3choux_ - 4choux_ - 1

Today with Amélie, my friend from Avignon visiting, we decided to make choux à la crème. Choux are not difficult to do but you need to respect a technic. And I choose to do them with vanilla custard.

What do you need?

For the pastry:

  • 125g of full fat milk
  • 125g of water
  • 110g of butter
  • 135g of flour
  • 7g of salt
  • 5g of sugar
  • 4 eggs (or 250g of eggs)

Pre heat the oven at 180¬į (depending on your oven)

In a large sauce pan, put the milk, water, salt, sugar and butter and bring to sightly boil. Once it boils stop the fire, add the flour directly into it and mixed with a wooden spoon until you obtain a mixture that forms a ball. (Drying up the pastry) Your pan should be clean and have absorbed all the flour. Then add the eggs one by one or alternatively mix all the eggs together and add them slowly while mixing with energy. It will create an very soft and elastic texture that is what you need.

Use a pastry bag (N¬į9) and form medium size¬†mound, not too small and not too big. It’s not easy to form them well so if you are not used to, you might need to practice and watch a video. Am√©lie did them most as i couldn’t do it right ūüôā Don’t do it like Macaroons, you need to be more quick & direct. With a wet spoon, make the little top a bit flat.

Form the ‘choux’ on a baking paper that you’ll put medium height in your oven. Cook for 20/25mn depending on your oven at 180¬į, do not open the door. Make sure they are sufficiently cook so that they are slightly crispy. Once cooked, let them rest on a grid.

For the vanilla cream or custard

  • 500g of full fat milk
  • 50g of Maizena (corn flour)
  • 4 yolk
  • Extract de vanilla, fresh vanilla or vanilla flavour. The best is with the fresh vanilla seeds but if you don’t have use extract or flavour
  • 125g of sugar
  • 40g of butter

In a sauce pan, heat up the milk, vanilla (see above) and half of the sugar. Meanwhile, clarify the eggs and keep the 4 yolk that you’ll mixed until white with the other half of the sugar and add the maizena (corn flour).

Once your milk is slightly boiling, remove from heat and poor into the egg/sugar mixture, then put everything back into the sauce pan and cook for 2 to 3 minutes (low fire) – It’s important to not stop mixing with a whip, it should be like a very thick cream.¬†To finish add¬†a small tea spoon equivalent of butter.

Make bain marie style in freezing water with ice to make sure the cream gets cold quickly to go in the fridge. On the top of the cream, put a kitchen plastic film, it will avoid to creating a thick layer.

Once the cream is cold, use again a pastry bag and put the cream inside the ‘choux’, from the bottom. Once full, leave on the back before turning them down.

Meanwhile, you can do a caramel and¬†dip the tip of the ‘choux’ to make them nice and give a sweet taste on top.

choux_ - 7 choux_ - 8 choux_ - 9 choux_ - 11 choux_ - 10