Paris Brest dish
Today we will show you how to make Paris Brest and where it came from
We can say that the Italian cuisine is the origin from which the French cuisine split, as Italian chefs were brought in to teach French chefs how to enhance and show the flavors of the ingredients instead of hiding them, during the wedding of "Catherine de Medici" and King Henry II of France, and those are the beginnings of the French cuisine, which became in Our present time is one of the most important international kitchens and the closest to the taste of many people.If we search for the pioneers and fans of French cuisine, we will find them many due to the diversity of its dishes and the simplicity of its contents in addition to its delicious taste that many praise, and here we are going to talk about the most famous French dishes and dishes, where we will eat the “Paris” dish Brest" and "French Salad Niçoise" and how they work are examples of French cuisine, but first we will discuss a simple overview of the history of French cuisine
Paris Brest dish
the components
One cup of flour
Two cups of milk.
Three tablespoons of butter.
A tablespoon of sugar.
Three eggs.
Half a spoonful of ginger.
A quarter of a spoonful of cinnamon.
A quarter of a spoonful of salt
padding
Two cups of cream chantilly.
Five grains of cherries for the purpose of decoration.
How to prepare
Put the milk in a bowl, then wait for it to boil, then put the butter with it until it melts, then put the salt, sugar, cinnamon and ginger, then add the flour with continuous stirring, then remove the mixture from the heat and leave it aside. Let it cool.
We mix the dough with the eggs one by one, then put the mixture in a pastry bag, then grease a tray with oil, and form the dough in the form of rectangles and circles.
We put the formed dough in a hot oven until it swells and matures, and we must pay attention to the necessity of not opening the oven until it is ripe
After ripening, we open the grains, stuff them with cream, and decorate them with cherries.
French Salad Niçoise
the components
One can of tuna in oil.
Two boiled eggs, cut into quarters.
Two medium size potatoes, peeled, boiled and cut into cubes
Two hundred grams of green beans, boiled.
Two tomatoes, cut into quarters.
Twelve anchovies, soaked in oil.
Twenty grains of seedless black olives.
Three tablespoons of olive oil.
Three tablespoons of vinegar.
Two teaspoons of mustard
Salt and ground black pepper, to taste
How to prepare
Dissolve the mustard with the vinegar, mix the mixture well, then add the olive oil and stir the mixture together, then sprinkle the spices and salt, then leave the prepared marinade aside.
Drain the tuna from the oil.
We put the boiled beans on the salad plate and put the potato cubes on top of it, and then put the tuna on top of the potatoes in the middle of the bowl
We distribute quarters of eggs and tomatoes successively on the edges of the bowl, and decorate the dish with anchovies and black olives.
Then we put the sauce with the salad and it's ready
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