Рождественская выпечка

Кто что готовил и что понравилось? Поделитесь рецептами, желательно на французском конечно же:)

En français ? Êtes-vous sûr ? Comme vous voulez ! :-)

Je ne dirais pas que c’est un gâteau exactement pour Noël, mais je ne peux pas me taire: finalement, après avoir fait trois essais, je viens de réussir à faire de vrais kouign amanns !

Qu’est-ce que c’est ? C’est le plus célèbre dessert breton.

On peut dire qu'il ressemble un peu à notre плюшка mais, c’est une pâtisserie feuilletée, elle est beaucoup plus sucrée, plus beurrée, moins farinée et en résultat - très croustillante. Vraiment, c’est plutôt un bonbon qu’un gâteau. J'adore ! :-D

Le recette qui marche se trouve ici:
Le Kouign Amann comme chez Mamie

En plus, le chef explique très bien comment faire le pâte feuilleté.
Belle fête à toutes et à tous !

Традиционное, конечно, - это шоколадное полено, Bûche de Noël. А рецепт, например, такой: http://cuisine.journaldesfemmes.com/recette/305309-buche-de-noel

Merci pour site intéressant!

1 whole celeriac (1kg)
olive oil
2 large leeks
1 knob of unsalted butter
2 cloves of garlic
400g mixed mushrooms
75g plain flour
2 cloves of garlic
400g mixed mushrooms
75g plain flour
2 tsp English mustard
800ml semi-skimmed milk
1 bunch of fresh flat-leaf parsley (30g
120g blue cheese
2 x 320g sheets of all-butter puff pastry (cold)
1 large egg
Cook time: 4 hours 30 minutes plus overnight chilling.

Preheat the oven to 200ºC/400ºF/gas 6. Scrub the celeriac, rub with 1 tablespoon of oil and wrap in tin foil. Roast for 1 hour 30 minutes, then finely slice and season with sea salt and black pepper. Meanwhile, halve, wash and finely slice the leeks, then place in a large casserole pan on a medium heat with the butter. Peel, finely slice and add the garlic and mushrooms, then cook for 15 minutes. Stir in the flour and mustard, followed slowly by the milk, then simmer for 5 minutes, or until thickened, stirring regularly, and remove from the heat. Pick, finely chop and stir in the parsley, crumble in the cheese, then season to perfection.

Line a 20cm bowl (8cm deep) with clingfilm. Arrange slices of celeriac in and around the bowl until covered. Reserving half the sauce, layer up the rest with the remaining celeriac in the bowl, finishing with celeriac. Pull over the clingfilm, weigh it down with something heavy, and chill overnight with the remaining sauce.
Line a 20cm bowl (8cm deep) with clingfilm. Arrange slices of celeriac in and around the bowl until covered. Reserving half the sauce, layer up the rest with the remaining celeriac in the bowl, finishing with celeriac. Pull over the clingfilm, weigh it down with something heavy, and chill overnight with the remaining sauce.

Preheat the oven to 180ºC/350ºF/gas 4. On greaseproof paper, roll both sheets of pastry out to around 30cm x 35cm. Unwrap the filling parcel and place in the middle of one sheet. Beat the egg and brush around the edge of the pastry and all over the celeriac, then carefully lay the second piece of pastry on top, smoothing around the shape of the filling. Trim the edges to 2.5cm, crimp to seal, then eggwash all over. Very lightly score the pastry (like in the picture), making a small hole in the top. Bake at the bottom of the oven for 2 hours, or until beautifully golden, brushing with more eggwash once or twice, then serve with the warmed-up creamy sauce. Delicious with dressed seasonal steamed greens.

Rist: Preheat the oven to 200ºC/400ºF/gas 6.

А по-русски нельзя или хотя бы по-французски?

Рист: 1 целое сельдерейное (1 кг)
оливковое масло
2 больших лука-порея
1 ручка несоленого масла
2 зубчика чеснока
400 г смешанных грибов
75 г обычной муки
2 зубчика чеснока
400 г смешанных грибов
75 г обычной муки
2 чайных ложки английской горчицы
800 мл полуобезжиренного молока
1 пучок свежей лепешки листовая петрушка (30 г,
120 г голубого сыра,
2 листа по 320 г слоеного теста на сливочном масле (холодная),
1 большое яйцо.
Время приготовления: 4 часа 30 минут плюс охлаждение в течение ночи.

О да! Это очень вкусно, люблю сельдерей, чеснок, грибы… Все по мне :-)