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Recipes
Special Bressane Sweet Pastry
By corlear
Galette Bressane Two galettes can be made with the following ingredients
- For the galette a la crème filling:
- 15 g/1/2 oz fresh yeast
- 2 tablespoons lukewarm milk
- 500 g/l lb plain flour
- a pinch of salt
- 40 g/11/2 oz sugar
- 100 g/4 oz unsalted butter
- 3 eggs
- 1 egg yolk mixed with a little water, to glaze
- 2 —3 tablespoons thick crème fraiche
- 150 g/5 oz white or soft brown sugar
- For the galette a la sucre filling:
- 1 egg yolk mixed with a little water, to glaze
- 50 g/2 oz butter
- 150 g/5 ox white or soft brown sugar
Sole in Red Wine
By corlear
Chop or break up the sole carcasses and trimmings into fairly even-sized pieces
- four 1-lb sole, filleted, the carcasses, heads and trimmings reserved
- 1 bottle red wine
- 1-2 fennel stalks
- 1 carrot, sliced
- 1 onion, sliced
- 4 sprigs thyme
- 1 bay leaf
- 4 springs fresh flat-leafed parsley
- 2-3 unpeeled garlic cloves, coarsly crushed
- salt
- pepper
- 20 tbsp. butter, 4 tbsp. softened, 16 tbsp. cut into small cubes
Eggs Sardou
By corlear
Picture: Egg Benedict + Egg Sardou = Eggs Brennan! Chef’s Notes: Eggs Sardou (SAR-doo) was created in 1908 at ...
- 2 cups Hollandaise Sauce (see recipe)
- 8 Poached Eggs (see recipe)
- 2 cups Creamed Spinach (see recipe)
- 8 artichoke bottoms, freshly cooked or canned
Caramelized Onion and Parmesan Tartlets
By corlear
Talk about quick, easy and a boon for vegetarians!
- 1 tablespoon vegetable oil
- 1 large yellow onion, cut into 1/2-inch julienne strips
- 1 egg
- 1/2 cup whipping cream
- 1/3 cup finely grated Parmesan cheese
- 1/2 teaspoon finely chopped fresh basil
- 1/2 teaspoon finely chopped fresh thyme
- 1/2 teaspoon finely chopped fresh oregano
- Salt and black pepper to taste
- 48 (1 1/2 wide x 3/4 inch) mini tartlet shells, pre-baked
- Sour cream for garnish (optional)
- Finely chopped fresh chives for garnish (optional)
Chocolate Lollipops with Pumpkin Seed Croquant
By corlear
For the fried pumpkin seeds: 1
- For the fried pumpkin seeds:
- 51/4 oz pumpkin seeds
- 0.4 º olive oil
- For the pumpkin seed croquant:
- 51/4 oz fondant
- 1/3 cup glucose
- 1/3 cup Isomalt
- 31/2 oz fried pumpkin seeds (see previous step)
- To finish:
- 7 oz 70% cooking chocolate, melted
- Maldon salt
Beetroot and Yogurt Lollipop
By corlear
For the yogurt mousse: 1
- For the yogurt mousse:
- 1/4 cup Greek yogurt
- 1/4 cup single cream (35? fat)
- For the beetroot gelatin:
- 1 1/4 cup liquefied raw beetroot juice
- 1 3/4 sheets gelatin (previously rehydrated in cold water)
- salt
- For the raspberry purée:
- 1 3/4 oz raspberries
- To finish:
- freshly ground black pepper
- 10 4" kebab sticks
Pumpkin Seed Croquant and Chocolate Mosaic
By corlear
For the fried pumpkin seeds: 1
- For the fried pumpkin seeds:
- 51/4 oz pumpkin seeds
- olive oil for frying
- For the pumpkin seed croquant:
- 51/4 oz fondant
- 1/3 cup glucose
- 1/3 cup Isomalt
- 31/2 oz fried pumpkin seeds (see previous step)
- Maldon salt
- To finish:
- 7 oz 70% cooking chocolate, melted
- 2 transparent sheets
Sazerac Cocktail
By corlear
Introduced at the Sazerac Bar in New Orleans’ French Quarter, this is one of the most famous of New Orleans’ dr...
- 3 tablespoons rye whiskey or Kentucky bourbon
- 1 1/2 teaspoons powdered sugar
- 4 to 5 dashes Peychaud bitters
- 2 dashes Angostura bitters
- 1 cup ice
- 1 teaspoon Pernod
- Lemon twist for garnish
Chocolate Churros
By corlear
For the puffed potatoes: 1
- For the puffed potatoes:
- 4 Buffet potatoes
- 2 1/2 cup 0.4º olive oil (divided between
- two saucepans)
- For the tempura batter:
- 11/2 oz plain flour
- 1/2 oz fresh yeast
- 11/4 cup water
- 1 tsp salt
- 1 tsp sugar
- For the warm chocolate cream:
- 4 oz 64% chocolate
- 8 tbsp single cream (35% fat)
- To finish:
- sugar
- syringe
Peanut Pistachulines with Chocolate Caramel and Curry
By corlear
For the fried peanuts: 1
- For the fried peanuts:
- 7 oz roasted large peanuts
- 11/4 cup sunflower oil
- For the caramelized peanuts:
- 51/4 oz fried peanuts (see previous step)
- 4 tbsp sugar
- 11/2 tbsp water
- salt
- curry powder
- freshly ground black pepper
- For the chocolate caramel:
- 3 tbsp glucose
- 4 oz fondant
- 1/4 cup Isomalt
- 3 tbsp cocoa paste
- For the peanut pistachulines:
- the chocolate caramel (see previous step)
- the caramelized peanuts (see previous step)
- salt