Pogne



This sweet bread is made with a leavened, brioche-like dough enriched with orange flower water. It is typically shaped like a large, round loaf with a top sometimes decorated with pearl sugar. The recipe is believed to have first appeared in the Middle Ages and was originally made as a traditional Easter bread. Its origin is closely related to the Rhône-Alpes region.

Comments

Post a Comment

Popular posts from this blog

Tartelette aux petits pois et caviar et ses légumes de printemps

Image
  For the pea emulsion   1kg fresh shelled peas 4 pieces of carrots 4 pieces of round turnips 4 pieces of spring onions 1 nice lettuce 200g fava beans, sorted (small) 1 sweet onion 1 bunch peppermint Borage flowers, affila cress, other herbs and edible flowers For the bush tartlet 4 slices gluten-free cereal bread 2 brousses du Rove 200g fava beans 4 pieces of shallots Olive oil Husk juice Lecithin For the pea jelly 500 g pea pods Gelatin (8 sheets per litre) Caviar Pot of peas 1 leek white PM egg white For the pea emulsion   Sort the peas. Set the smaller ones aside and keep them fresh. With the larger ones, make a velouté by sweating the onions, add the peas and moisten with a white bottom. At 3/4 of the way through cooking, add the peppermint (two sprigs). Strain through the Thermomix, whisk slightly in olive oil and set aside in the fridge. Prepare and turn the carrots, turnips and onions, roast the vegetables separately in a sa...
Read more

Foie gras poêlé, confit de vin rouge et pain d’épices

Image
  8 small foie gras cutlets 4 Pansy Flowers Balsamic vinegar Foie gras sauce 100 g sugar 75 g butter 50 ml wine vinegar 250 ml veal stock Gingerbread 75 g honey 75 g sugar 185 g flour 1 egg yolk 1 tsp baking soda 125 g milk 50 g butter Pm cardamom powder Pm of cinnamon powder Pm ginger powder Pm of nutmeg powder Red wine confit 500 ml red wine 1/2 orange zest 1 clove 1/2 star anise Pm of cinnamon powder 250 g caster sugar 1 g agar-agar R ed wine confit In a saucepan, combine the red wine, cloves, cinnamon, star anise, orange and sugar. Bring to the boil and reduce until you get a syrupy texture. Add the agar-agar, bring to a boil and set aside.   Gingerbread In a saucepan, heat the honey with the sugar. In a mixing bowl, mix the flour with the baking soda. When the honey and sugar mixture comes to a boil, pour it over the flour while mixing with a whisk. Then add the egg yolk, milk, melted butter and spices. Mix well ...
Read more

Terrine de pommes caramélisées

Image
  Short pastry 295 g flour 165 g fresh butter 40 g water 2 g salt 10 g sugar 25 g egg 1 vanilla bean Caramelized apples 12 apples 500 g Veuve Ambal crémant 500 g butter 500 g sugar Yoghurt-cinnamon ice cream 750 g plain yoghurt 100 g cream 135 g sugar 2 g cinnamon powder Crémant-caramel jelly 65 g of gelatin (for 75 cl of apple cooking juices) Vanilla whipped cream 250 g cream 20 g sugar 1/2 vanilla bean 50 g mascarpone Short pastry In a mixer, mix the butter, salt, sugar, eggs and vanilla. Add the water and finish with the flour. When the dough is homogeneous, refrigerate it for about an hour. Roll out the dough to a thickness of 3 or 4 mm. Line the bottom of a pâté en croûte pan. Apples In a saucepan, melt the sugar and then add the butter. Once the butter is melted, deglaze with the crémant and mix everything. Add the apples previously peeled and cut into quarters. Let the apples cook so that they become melting. Remove the apples ...
Read more