Bage en treillis de pâte feuilletée

 



  • 6 chicken drumsticks
  • 2 glasses of hot water
  • 12 square puff pastry (at room temperature)
  • 1 teaspoon tomato paste
  • 1 teaspoon of extra virgin olive oil
  • 1 teaspoon molasses
  • 1 egg yolk
  • Salt
  • Black pepper
  • Sesame
  • Fresh thyme (finely chopped)
Wash the chicken drumsticks and fry them with a pinch of salt and pepper on low heat until the water is absorbed. After adding hot water, close the lid of the pot and cook on low heat until the water is absorbed. (You can store the leftover water in the freezer.)
Whisk the egg yolk and molasses in a bowl.
When the baguettes have cooled, wrap each one with a square of puff pastry and place on a baking tray lined with baking paper.
Thin the tomato paste with a little salt and extra virgin olive oil and spread it over the puff pastry.
Place the other six squares of puff pastry on the counter and use a sharp knife to make grid-like scratches on each one.
Cover these cages as a second layer on the individual puff pastry baguettes, glue them from the bottom and fix them.
Spread the egg yolk and molasses mixture on them and sprinkle with sesame seeds.
Bake in a preheated 180 ( 352)  degree oven for 20-25 minutes until golden brown. Serve hot with green vegetables or rice, sprinkled with fresh thyme.


Comments

Post a Comment

Popular posts from this blog

Pâté berrichon de Pâques aux Oeufs

Image
2 rolls puff pastry ideally rectangular 400 gr (0,88 lbs) ground pork shoulder or belly 200 gr (0,44 lbs) ground veal Shoulder 2 shallots 1 clove garlic 1 handful parsley flat leaves 2 tbsp Cognac or Armagnac or Brandy 1 tablespoon flour 6 eggs 1 in stuffing 4 hard-boiled, 1 egg wash salt and freshly ground pepper nutmeg Preheat the oven to 180°C/350°F. Prepare hard-boiled eggs In a saucepan, bring water to a boil. Carefully add four eggs in and cook them for 9 minutes. Once cooked, plunge them into cold water; eggs will be easier to peel. Prepare stuffing Peel and roughly chop shallots. Peel and mince garlic clove. Trim the parsley, and chop the leaves coarsely. You want to get a large handful. Mix the two types of ground meat. Add garlic, shallot, and parsley. Combine. Add 1 beaten egg, 2 tablespoons of Cognac and 1 heaping tablespoon of flour. Season generously with nutmeg, pepper, and salt. Mix well. Stuffing is done. Prepare en croute pâté Rol...
Read more

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 à la sauce rouge

Image
1 kg (2,2 lbs) Beef Liver  1/2 cup Flour 1 teaspoon salt 1 Teaspoon of Black Pepper 1 Teaspoon of Red Pepper Flakes 1 Dessert Mustard Powder 60 gr (0,32 lbs) (4 tablespoons) Butter 1 Tablespoon of Refined Oil 1 Bunch Arugula (washed and dried) Sauce: Tablespoon Ketchup 2 Desserts Sweet Red Pepper 1 Tablespoon Vinegar 1 Dessert Mustard Powder 2 Medium Tomatoes (peeled, cored and chopped) 1 Tablespoon of Powdered Sugar 1 Teaspoon Onion (grated) 1/2 Cup of Dry Red Wine 1 Clove of Garlic (crushed) 125 g (0,28 lbs) Bitter Cream Put all the sauce ingredients except the cream in a saucepan and bring to a boil over high heat. As soon as it boils, reduce the heat and cook for another 5 minutes. Take the pan off the heat and set the sauce aside. In a medium bowl, mix the flour, salt, red pepper flakes and powdered mustard thoroughly. Dip the beef livers in this mixture and shake off the excess flour. (Do not discard the leftover spiced flour.) Cook butter and refined oil in a wide and deep s...
Read more