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For our brunch, we have: pastries we bought
the omelette, pancakes
our two sauces : from marshmallows or caramel
doughnuts, and some flans we'll show you how to cook
The flans shown in the previous episode
some juice
hot beverages and if you want you can add some fruits
Bon appé***
So, our salted butter caramel sauce
You need 160g of sugar
80g of salted butter an 20cL of cream
We use it for our pancakes or croissants
Or just like that with a spoon
We start with the caramel
As you know from previous episodes
Just sugar in the pan. But to make the salted butter caramel,
once the caramel is almost done you add the cream but it has to be hot!
But not boiled
You have to find the temperature just before it boils
As you can see the caramel starts to have the right color
The most important is not to overcook the caramel
Be really careful
Now, stop the heat, we mix the caramel and the hot cream
If the texture is not good, heat it up
Now seems good
You add cold butter pieces to the mix
In order to stop the cooking
Once it's done, you can see how nice it is
You can reserve it
Now, the marshmallows cream
Whisking whisking!
Shut up!
So we chop the marshmallows into pieces, but Jordan you're not great at this
So, small pieces to be melted with the sugar and the cream
Exactly...
60g of sugar, 15 small marshmallows and 10cL of cream
then we'll add the white eggs beaten until stiff
You have to let it cool
before adding the eggs
You help me cut the marshmallows?
Careful with that
Fred loves them so he could have done it
No, Fred LOVES the marshmallows
No problem I (Fred) will edit the video
No you'll keep this part
The marshmallows, the sugar and the cream are melting
You have to heat it up to 114°C it's just after the complete melting
After a few minutes it's good
The black dots are vanilla, optional
It'll go with pancakes so if it's too concentrate in flavor it won't be a problem
I use a thermometer but as I said, not necessary
We mix and heat it and voilà
You put that aside for ten minutes
10 minutes, the time needed to Jordan to beat the eggs
You have to find new jokes
Not important
That's how you do it? No salt, no sugar?
Yeah but...
It's easier with it
Yes but because I'm awesome, I don't need salt or sugar
If you're less awesome than him, you can add a pinch of salt and sugar
You're done? Do you want to make the test?
Nice. But to be honest, it's Fred who beat the eggs because he couldn't make it
Entirely wrong!
Transparency, we didn't fail the first recipe...
You have some of it... Transparency, we didn't fail the first recipe...
Transparency, we didn't fail the first recipe...
It's not marshmallows cream, I didn't tell you everything
We add our mixture to the eggs, very gently not to break the white eggs. With a spatula from the bottom to the top
As you can see it's kind of a funny structure
So, I as said, after mixing it, you get that. You don't have the taste but it's very fluffy
You can eat the croissants and pancakes with it
Now, let's cook the doughnuts
For the first actual recipe, the doughnuts
Small simple doughnuts:
We have flour: 300g
250g of flour!
12cL of warm milk
Some baker's yeast, not baking powder
This yeast has to be grown before adding it
3 spoons of sugar
1 egg and some oil to fry the doughnuts
We let the yeast grow in hot milk and sugar
All the sugar of the recipe
For 250g of flour, half the bag is enough
The yeast taste is not great
Yeast, milk, sugar for ten minutes aside
I don't mix with my fingers, ask Jordan
We pour the flour, sifted if possible
Personally I never sift tht flour
Me neither
Dig a little in the flour
With the fingers
Then we add all the ingredients
Jordan will clean it up
If he is useful...
We wait for the yeast
The yeast has well growth, grow...?? Grown. So it's OK
We pour everything then, hands first
You'll do it or?
You seem to enjoy it so much
I start with one finger, then we'll see
One, two, three, be progressive
Don't hurt the paste
I'll heat the oil up
Some doughs are liquid but this one not, so we'll be able to cut it to have shaped doughnuts
For this dough, make like this with your palm
In the mean time we left the dough to rest then we spread it
It's possible to spread it wth your hand, we need the dough to be 1cm thick
Left it to rest after you have spread it
Yes, and we cut in diamond-shape
Then we'll cover them with icing sugar
The oil is heating
But Imane tell me how you know if the oil is hot
So, you put the wooden spatula in the oil and if bubbles appear it's hot
Not yet
I put the doughnuts, it starts slowly
We turn them to cook them on all sides
Looks good, and this one looks cooked
Let them rest on paper or on a grid
not to be too oily
Once there are golden brown, we can cover them with sugar
Yeah, we use this piping bag but any bag could fit
And it's not really icing sugar, it's mixed regular sugar
Just by mixing sugar you get this icing sugar
The doughnuts inside and they are well covered
Voilà
Who says brunch says pancakes
So pancake it is
Thanks
Basically, pancakes are from french pancakes dough to which we add butter and beaten white eggs
No, there is no yolk
Let's go, the yolks with sugar
For about 15 pancakes, 2 eggs, about 40g of sugar
As usual beat yolks and sugar
Could you tell me why you don't want to use an electric whip?
Because people don't have necessarily one, and it's easier to clean
So eggs then 250g of flour
Yeah about 250g
So just like French pancakes, add just eggs, sugar, then flour, there won't be any lumps
Just some milk
Very important to make good French pancakes
It's easy to avoid lumps
Now you can add butter
All at once, about 50g
This brunch is for people who have cholesterol, with all the butter we've used...
We'll make light recipes
Salads and stuff
We add all the milk before the white eggs
How do you manage the yolk there?
There are not there
No worries it'll get white
We add some sugar to beat them easily
I'm encouraging
You start to mix the withe little by little
With a spatula, you have the bottom-up move
Don't hurt them
With this move, add all the white eggs into the dough
Let's cook them
The firsts one are the most difficult
We're not afraid
So, the pan is hot. Add the dough slowly in the middle
Without making a mess
And now should be great
What do you eat your pancakes with?
Maple syrup, sugar, or the sauce we made earlier
Jam
Yeah or Nutella
When we can see the bubbles it's done, you can turn it over
Really fluffy
Now for the last dish we found someone in the street so we told him to come cook with us: the minted omelette
Simply eggs, cottage cheese or Corsican Brousse, and about half a bunch of mint
Loïc is going to chop the mint while I mix the eggs and cheese
About 200g of cheese in 4 eggs
The pan is heating, some oil. The cheese with the eggs, the mint...
Salt and pepper, and do just like a regular omelette
Mint has a great fresh taste
My grandmother recipe. Mimi if you're watching us!
Put it in the hot pan
And voilà!
Now we can eat. See you next week