All Posts By Bouche Bée

Je m’appelle Bérangère et suis une passionnée de cuisine depuis toujours. Mais c’est à ma grand-maman Marie que je dois le virus de la pâtisserie. Nos traditionnelles sessions pâtisserie du dimanche sur la table en marbre, durant lesquelles j’ai appris à battre la crème, à abaisser la pâte et à surveiller la cuisson de nos confections sucrées, m’ont incitée à m’emparer de la cuisine et à concocter mes premières recettes, en autodidacte. Aujourd’hui, avec la création de « Bouche Bée », l’aventure prend un nouveau tournant! Le relooking complet du blog propose désormais plus de rubriques et de photos, des recettes avec/sans gluten maison, des suggestions de saisons, des associations audacieuses, de nouvelles collaborations, la participation à des événements locaux et bien plus encore.
englishRecipes

Paris-Brest with apple and peanut twist

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Paris-Brest with apple and peanut twist
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Prep Time
1 hour
Cook Time
20 minutes
Prep Time
1 hour
Cook Time
20 minutes
Paris-Brest with apple and peanut twist
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Prep Time
1 hour
Cook Time
20 minutes
Prep Time
1 hour
Cook Time
20 minutes
Ingredients
For the choux pastry
For the peanut cream
For the apple compote
Servings:
Units:
Instructions
For the choux pastry
  1. Preheat your oven to 180°C.
  2. Peel and dice the apples.
  3. Stew them over medium heat with the sugar and vanilla for about 20 minutes. Then blend and place in a piping bag. Set aside until ready to assemble.
  4. In another pan, start preparing the choux pastry: add the water, butter, sugar and salt and bring to a gentle boil.
  5. Add the flour off the heat and dry the dough for a few minutes over low heat.
  6. Remove the dough from the heat, place it in another bowl (mixer here) and let it cool.
  7. Once the choux pastry has cooled, add the eggs one by one to a mixing bowl. The dough should be smooth and sticky at the end.
  8. Put it in a piping bag and place the shape of your choice on the baking paper (here, a crown).
  9. Bake the pastry for 20 minutes at 180°C.
For the peanut cream
  1. In a bowl, whip the cream and mascarpone until light and not too stiff. Then fold in the peanut mousse with a whisk so as not to cut the cream.
  2. Place the cream in a piping bag and keep in a cool place until ready to serve.
Assembling
  1. Cut out the top of your choux, place peanut cream balls and insert the compote into each ball.
  2. Place the tops of your choux (here sprinkled with icing sugar) and decorate with a few dark chocolate shavings and roasted peanuts!

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françaisRecettes

Cake aux épices

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Cake aux épices
Cake aux épices
Cake aux épices
Cake aux épices
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Servings Prep Time
1 cake 10 minutes
Cook Time Passive Time
30 minutes 30 minutes
Servings Prep Time
1 cake 10 minutes
Cook Time Passive Time
30 minutes 30 minutes
Cake aux épices
Cake aux épices
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Rating: 0
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Rezept drucken
Servings Prep Time
1 cake 10 minutes
Cook Time Passive Time
30 minutes 30 minutes
Servings Prep Time
1 cake 10 minutes
Cook Time Passive Time
30 minutes 30 minutes
Ingredients
Servings: cake
Units:
Instructions
  1. Dans un bol, mélanger tous les ingrédients secs ainsi que le zeste de citron.
  2. Ajouter le lait et les œufs et fouetter jusqu’à l’obtention d’un appareil lisse.
  3. Beurrer un moule, y verser la préparation et enfourner durant 30 à 35 minutes dans un four préchauffé à 175°C.
  4. Laisser refroidir quelques instants et démouler.

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françaisRecettes

Polenta façon riz au lait

Posted on 1 min read
rice-whey polenta

La polenta version sucrée, il faut goûter ! C’est parfois surprenant mais la plupart des gens apprécient, peut-être même plus que la polenta salée. C’est difficile de trouver une bonne recette salée.

rice-whey polenta
rice-whey polenta
Polenta façon riz au lait
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Rezept drucken
Servings Prep Time
4 verrines 20 minutes
Cook Time
25 minutes
Servings Prep Time
4 verrines 20 minutes
Cook Time
25 minutes
rice-whey polenta
Polenta façon riz au lait
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Rezept drucken
Servings Prep Time
4 verrines 20 minutes
Cook Time
25 minutes
Servings Prep Time
4 verrines 20 minutes
Cook Time
25 minutes
Ingredients
Servings: verrines
Units:
Instructions
  1. Dans une casserole, faire frémir le miel, la cannelle, le gingembre, le jus et le zeste d’orange et la vanille.
  2. Déglacer avec le lait, ajouter les baies d’aronia égouttées et baisser le feu.
  3. Tout en remuant, ajouter la polenta et continuer à remuer durant 15 minutes à feu doux.
  4. Une fois la polenta bien cuite et crémeuse, la déposer dans des verrines.

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françaisRecettes

Tresse russe framboise-groseille

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Tresse Russe Framboise-Groseille
Tresse Russe Framboise-Groseille
Tresse Russe Framboise-Groseille
Tresse russe framboise-groseille
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Rezept drucken
Servings Prep Time
1 tresse 30 minutes
Cook Time Passive Time
60 minutes 150 minutes
Servings Prep Time
1 tresse 30 minutes
Cook Time Passive Time
60 minutes 150 minutes
Tresse Russe Framboise-Groseille
Tresse russe framboise-groseille
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Rezept drucken
Servings Prep Time
1 tresse 30 minutes
Cook Time Passive Time
60 minutes 150 minutes
Servings Prep Time
1 tresse 30 minutes
Cook Time Passive Time
60 minutes 150 minutes
Ingredients
Servings: tresse
Units:
Instructions
  1. Dans un récipient, verser le lait tiède (ou à température ambiante), la levure fraîche et le sucre et laisser dissoudre environ 15 minutes
  2. En attendant, préparer le reste des ingrédients dans un bol mélangeur : la farine, le sel et le beurre mou
  3. Verser le mélange lait-levure-sucre avec le reste des ingrédients et pétrir durant 10 minutes, jusqu’à l’obtention d’une pâte bien homogène et élastique
  4. Couvrir et laisser pousser pendant 1h30 à 2h à température ambiante
  5. Dans une casserole, verser le jus d’un demi-citron, 3 cuillères à soupe de sucre, les groseilles et les framboises fraîches
  6. Laisser compoter durant 30 minutes à feu doux, comme une confiture
  7. Retirer du feu et réserver au frais
  8. Une fois la pâte bien levée, la pétrir en boule et la réserver au frais durant 15 minutes
  9. Etaler la pâte au rouleau sur un demi-centimètre d’épaisseur, en respectant le mieux possible une forme rectangulaire
  10. Déposer la confiture de groseille et framboise sur quelques millimètres d’épaisseur sur l’entier de la pâte étalée
  11. Rouler la pâte en un seul grand boudin et le réserver au frais durant 20 minutes
  12. Couper le boudin dans le sens de la longueur et tresser/torsader les deux parties
  13. Déposer la tresse russe dans un moule à cake ou un moule rond et enfourner durant 30 minutes à 190°C
  14. Une fois la tresse sortie du four, glacer avec le mélange sucre glace-citron
  15. Laisser refroidir et déguster

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englishRecipes

Glazed doughnuts

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Glazed doughnuts
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Rezept drucken
Servings Prep Time
15 doughnuts 45 minutes
Cook Time
1,5-2 hours
Servings Prep Time
15 doughnuts 45 minutes
Cook Time
1,5-2 hours
Glazed doughnuts
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Rezept drucken
Servings Prep Time
15 doughnuts 45 minutes
Cook Time
1,5-2 hours
Servings Prep Time
15 doughnuts 45 minutes
Cook Time
1,5-2 hours
Ingredients
For the batter
For the glaze
Servings: doughnuts
Units:
Instructions
  1. Place the fresh yeast, sugar, water and milk in a bowl and leave to stand for 10 minutes until the yeast dissolves.
  2. Add the flour, salt, egg and soft butter in a mixing bowl and start kneading.
  3. Add the sugar, water, milk and yeast mixture and knead for a good 5 minutes. If needed, add a little more flour or water.
  4. The dough should be quite elastic and come away from the sides of the bowl.
  5. Roll out the dough, place it in the bowl, cover it and let it rise for 1 to 2 hours at room temperature.
  6. While the yeast is rising, prepare the icing. In a bowl, whisk together the icing sugar and lemon juice until you have a thick glaze that holds together.
  7. Colour the icing as desired and set aside.
  8. After the yeast has risen, cut out discs of dough with a cookie cutter and make a hole in the centre.
  9. Place the doughnuts on a baking tray covered with baking paper and leave to rise for another 15 minutes (cover with a clean dry cloth).
  10. In a deep fryer or pan, fry the doughnuts over medium heat in sunflower oil. Turn the doughnuts halfway through to brown both sides!
  11. Once golden brown, remove the doughnuts from the oil and place on a paper towel to remove excess oil.
  12. Allow them to cool and then glaze.
  13. Enjoy!

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englishRecipes

Apricot-basil millefeuille

Posted on 1 min read
combinaison surprenante des délicieux abricots du Valais et du basilic

The classic and delicious millefeuille with the surprising combination of delicious apricots from Valais and basil! Not to be missed under any circumstances!

Apricot-basil millefeuille
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Rezept drucken
Prep Time
2 hours
Prep Time
2 hours
Apricot-basil millefeuille
Votes: 0
Rating: 0
You:
Rate this recipe!
Rezept drucken
Prep Time
2 hours
Prep Time
2 hours
Ingredients
For the base
For the apricot sauce
For the custard cream
Servings:
Units:
Instructions
For the base
  1. Cut two squares of puff pastry.
  2. Place them on a baking sheet covered with baking parchment.
  3. Brush them with water and with icing sugar.
  4. Cover them with baking parchment and place a (heavy) dish on top.
  5. Bake in a preheated oven at 200C° for about 15-20 minutes.
  6. When the squares have turned into a nice golden color, take them out of the oven and let them cool on a rack (be careful not to break them).
  7. Sprinkle them with icing sugar on one side only.
  8. Then cut them out with a serrated knife in a symmetrical pattern (rectangle here).
  9. Keep them aside for assembling the millefeuille.
For the apricot sauce
  1. Cut the apricots into quarters and put them in a pan with the sugar.
  2. Cook for 30 minutes over medium heat and then blend.
  3. Pour the sauce into a container and leave it to cool in the fridge for 1 hour.
For the custard cream
  1. In a saucepan, add the milk, sugar and vanilla and bring to a boil.
  2. In a bowl, whisk the yolks and cornflour together.
  3. Once the milk, sugar and vanilla mixture has come to the boil, pour it over the yolks and cornflour and whisk.
  4. Add this mixture back to the pan and bring to a boil while whisking (to avoid lumps). The cream will be ready when it has thickened.
  5. Remove from the heat and let it cool.
  6. Once lukewarm, add 30g of butter and blend (in a food processor if possible).
  7. Leave it in the fridge (for at least 1 hour).
  8. Once the custard cream is cold, heat the full cream with a bunch of basil.
  9. Bring it to a boil, then remove from the heat and let infuse for 10 minutes.
  10. Place in a container and allow to cool completely before whisking.
  11. Once the cream is whipped, add it to the custard.
  12. Place the mixture into a piping bag
Assembling the millefeuille
  1. Pipe the cream mixture on the puff pastry rectangles.
  2. Add the apricot sauce in between the cream mixture.
  3. Decorate the second layer with basil leaves et apricot pieces.
  4. Gently, add the pastry layer on top of the base.
  5. Enjoy!

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