Gaston December 14, 2011 French Cuisine

What you will learn History of different French dishes Advanced cooking techniques The ingredients to basic recipes

 Ingredients  11 ounces of dark chocolate  6 eggs  Just over 2 ounces butter (half salted, half unsalted)  1.7 ounces of sugar  A pinch of salt

 Came from the Spanish to France in the 17 th century.  Mousse- Foam  First recorded recipe was in New York in  Many different recipes.  Very simple to make.  Around for a long time.

Coq au vin Ingredients o Ideally a rooster, or 1 or 2 chickens (1.5kg, 3.5 lb), cut into 8 pieces or more o 1/2 bottle of full-body Burgundy red wine o 6 bacon slices (5 oz), diced o 0.5 lb (250g) button mushrooms o A dozen small white onions o 2-3 cloves of garlic, mashed o 2 carrots, peeled and quartered o Sunflower oil, unsalted butter o Bouquet of herbs: 2 sprigs of thyme and 1 bay leaf, tied all together with string o Parsley o Salt and pepper

HISTORY Means Cock (Rooster) of the wine. Made for poor people. Cheap to wait till the rooster was old. Myth Became popular in 1900’s, it was affordable.

Ingredients  1 cup all-purpose flour  1 teaspoon white sugar  1/4 teaspoon salt  3 eggs  2 cups milk  2 tablespoons butter, melted

 The word, like the pancake itself, is of French origin, deriving from the Latin crispa, meaning "curled.  A national dish in France  Came from Brittany

Truffles Ingredients 2/3 cup heavy cream 12 ounces semisweet chocolate, chopped into very small pieces 1 teaspoon vanilla extract 1/3 cup premium cocoa

History  Ganache- Cream and chocolate combined together till silky.  Name came from a mushroom found in France.  Myth

Video

Ingredients  500ml (18fl oz) double cream  1 vanilla pod  100g (4oz) caster sugar (plus extra for the topping)  3 egg yolks  2 whole eggs

 Crème Brûlée, French for "Burnt Cream".  The earliest known reference was France in the 1691 release of Massialot's cookbook.  The recipe is more popular in France than anywhere else, being a standard dessert offering in many French restaurants.

 3 Tbsp flour  3 sticks butter (3/4 pound) of butter or margarine, equally divided and softened at room temperature  4 cups all-purpose flour, approximately  2 tsp salt  2 Tbsp sugar  2 packages dry yeast  1/4 cup warm water  1-1/2 cups milk, warmed to 80°F to 90°F (27°C to 32°C)  1/2 cup half-and-half, warmed  1 egg  1 Tbsp water

 Well known as a staple of French cuisine.  There are several stories about how the croissant came to be.

Sources history.asp chocolat.htm