Recipes2u

Madeleines
2 eggs (at room temperature)
1/8 teaspoon salt
1/3 cup granulated sugar
1/2 cup sifted flour
1/2 cup clarified butter, melted and cooled
Grease and flour well 12 Madeleine shells.
Beat eggs with salt until frothy; then gradually beat in sugar.
Beat the mixture at high speed until very thick and lemon colored,
about 15 to 20 minutes. Fold in the flour, 2 […]

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Gateau St. Honore
1 1/2 cups water
12 tablespoons (1 1/2 sticks) butter, cut into pieces
1 1/2 cups all-purpose flour
1/4 teaspoon salt
6 large eggs
Rich Pastry Cream
Melted semisweet chocolate or confectioners’ sugar
Heat water and butter to boiling in medium saucepan, stirring
until butter is melted. Remove from heat; add flour and salt all at
once stirring until combined. Return to […]

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Stuffed Beret Bread
Posted by Joyce’S 8/12/2001, 6:56 am
Source: From Francine, Charlesbourg - Cooking For Us
Comments: If desired, serve with a French bread stick, as it is
quite possible that you will need some more bread! Servings: 6 to
8
1 bag fresh spinach
1 pack dry vegetable soup mix
16 ounces [500 mL] sour cream
1 cup [250 mL] mayonnaise
1 onion, […]

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Bouquet Garni
4 sprigs parsley
2 bay leaves
1 teaspoon dried rosemary leaves
Put into a cheesecloth bag or place in a tea ball.
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Croissants
Posted by artsycook
These take some time but are worth the effort!
1 package active dry yeast
1 teaspoon salt
1 tablespoon granulated sugar
1 cup warm water, 105 to 115 degrees F
1 egg
3 cups all-purpose flour
1/2 cup cold butter or margarine
1 egg , beaten
Poppy seeds (optional)
In a large bowl, add yeast. Sprinkle with salt and sugar. Add
water and stir […]

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