Fancy a gourmet brunch this weekend? Try our easy french toast recipe, achievable in the blink of an eye. Beat three eggs in a bowl. Pour 75 grams of brown sugar and 25 cl of milk. Add vanilla flavoring and orange blossom water. Plunge the slices of country bread into the salad bowl. Generously butter the bottom of the pan, add a spoon of oil so that the butter does not burn and brown the slices of bread. Another trick to avoid sticking the bread to the bottom of the pan is to use cocoa butter. Do not cook the slices of bread for too long, they must remain tender inside, crispy on the edges. Serve with maple syrup and a scoop of vanilla ice cream. For other gourmet recipes that remind us of our childhood, read our article How to make madeleines.
No winter worthy of the name without tasting a good gingerbread accompanied by a tea or hot chocolate, curled up in a plaid with your favorite novel. In a bowl, mix 250 grams of white flour, a sachet of baking powder, powdered sugar, vanilla flavoring and cinnamon. Heat 250g liquid honey in a pan. Before it comes to a boil, pour it over the mixed flour. Crack two eggs and bathe in lukewarm milk while stirring. This is the time to add raisins, orange zest or chocolate if you want to give your gingerbread more flavor and fragrance. Put in the oven in a buttered and floured dish and cook for one hour. Enjoy your gingerbread 24 hours after preparation.
Because chocolate is full of goodness (magnesium, antioxidants…) and pain au chocolat has always been our favorite pastry, we try this simple and affordable recipe for home cooks. Recipe for 4 pain au chocolat. In a bowl, spread 250 grams of flour, 25 grams of powdered sugar, half a teaspoon of fine salt and a sachet of yeast. Mix everything together, gradually adding water. Knead the dough by hand. It shouldn't be soft, but not sticky. Once kneaded, reserve it in a covered salad bowl for half an hour to 45 minutes. Sprinkle flour on the work surface and roll out the dough to knead it again. Flatten it with a rolling pin and draw a cross in the center with the tip of a kitchen knife. Butter the dough with hot butter. Fold the edges towards the center (same operation as making a paper casserole dish!). Then, fold the dough on itself, like a wallet. Wrap it in plastic wrap and store in the fridge. Once solid, place the dark chocolate bars and fold the dough. In a bowl, mix an egg yolk, a pinch of salt and a little warm water. Brush the dough with a brush. Arrange the breads in a buttered and floured dish and put in the oven for 15 minutes at thermostat 8.
