Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

Prepare the pancake dough.

1. In a bowl, pour the two flours and a pinch of acceptable salt and mix with a whisk to distribute the salt. 2. Add the eggs and mix a well at the bottom of the bowl. 3. Then, gradually pour in the milk and whisk more and more vigorously as the dough thickens to remove any lumps. 4. Mix until the flours are well incorporated, then pour in the melted butter / Hazelnut butter and mix it well. 5. Set aside in the fridge for 30 minutes to let the dough rest before using

Prepare the Duxelles

6. Peel and finely slice the shallots. 7. Clean the mushrooms and chop finely. 8. Heat a sauté pan with the butter and sweat the shallots. 9. Leave stewed for 20 minutes over low heat. 10. Season them with salt. Then drizzle with the white wine and add the mushrooms. 11. Season with salt and pepper and cook for 20 minutes.

Cooking the pancakes

12. Heat a non-stick skillet using a paper towel soaked in oil. 13. Coat the pan's surface and pour in a bag of batter. 14. Cook over medium heat for 2 to 3 minutes, then turn the pancake over and finish cooking on the other side. 15. Set aside on a plate. 16. Make seven more pancakes in the same way.

Finishing and Presentation

17. Preheat the oven to 180°C (gas mark 6). 18. Grate the Emmental and set aside. Butter a baking dish. 19. In the middle of each pancake, add half a slice of ham and a large tablespoon of mushroom duxelles. 20. Roll the pancakes and arrange them in a dish. 21. Coat the pancakes with crème fraiche. 22. Season with salt and pepper, then sprinkle with grated Emmental. 23. Bake for 10 minutes until the cheese is well browned

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