Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

1. Sieve the T45 flour in a large bowl 2. Add the semolina into it 3. In another bowl, mix whole eggs, egg yolk, salt, water, vinegar 4. Mix until all is nicely mixed. Make a Pound in the flour 5. Pour 1/2 of the liquid in the Pound 6. Incorporate a little of the liquid into the flour 7. Then the rest of the liquid 8. Mix and knead all together; the dough should be relatively firm 9. Once finished, make a ball 10. Put a little olive oil on the surface of your dough 11. Let it Rest, covered, at Room temperature for 40 12. Once rested, Roll out the dough 2mm thick with the help of a Rolling pin 13. Boil a relatively large quantity of salted water 14. Detail the noodles either with a Slicing knife or through a Pasta machine 15. Plunge the noodles in the boiling salted water for 2-3mn max 16. Refresh them immediately with ice water 17. Sauter them with a bit of water and butter before plating

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