French bread pudding muffins

Petit Muffin au pain

A bite of this bread pudding brings back all my kid’s memories when my mom used to bake huge bread pudding cake ! I always tried to have the piece in which the vanilla bean, the best part !

You’ll need :

200g leftover bread, 80g melted butter, 50cl warm milk, 100g sugar, 45g flour, 1 tsp of cinnamon, 1 tbsp of liquid vanilla , 4 eggs, 1/2 tbsp of baking powder, a pinch of salt, 1/4 cup raisins

Preheat oven to 355˚F/180˚C.

Cut the bread in small pieces and put it in a big bowl, pour the warm milk on the bread. Mix  until all the milk has been absorbed. Add flour, baking powder,  salt, cinnamon, vanilla, sugar, the eggs which have been beaten like an omelet, melted butter. Mix well with a wooden spoon.

Put some melted butter with a cooking brush inside the muffin tins. Pour the batter in the tins and cook for 25/30 minutes. Better to be eaten warm !

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Chouquettes or Puff pastry

My fiancé love chouquettes. I can say that I tried a million recipe to find the perfect one. I  think that this might be the one ! Try them too and let me know what you think….

Chouquettes

You’ll need 80g  butter, 125g plain flour, 3 or 4 eggs, 125ml water, 1 teaspoon salt, 1 tablespoon of sugar and very large-grained sugar.
Heat the oven to 210°C. Pour the water, salt, sugar and butter, cubbed, into a saucepan and place on a medium heat until the butter has melted. Once the water starts to boil and the butter has melted, put the saucepan away from the heat, and pour in all of the flour IN ONE GO. Put the saucepan on a low heat to dry the dough a bit and mix with a wooden spoon until it looks like  smooth mashed potato. At this point, your arm workout is done  ! and you have a big ball in the saucepan. Wait for the dough to cool down a bit and then add one egg. Mix until the batter is smooth again then add another egg, and repeat. It’s important to add one egg at a time.

The batter will go lumpy but carry beating until it is smooth again then add another egg.  Repeat until all the eggs have been mixed into the batter. Use two spoons  or a piping bag with a 5mm nozzle to form the chouquettes on a baking tray with baking paper on it. Sprinkle with nipped sugar and bake in the oven for 15-20 minutes until crispy and golden.

It’s better to eat the chouquettes fresh ! Enjoy !