French Foods?

Question

I have to do a project for french class and bring in a french food. I want something sweet and easy assebile. List some with recipes. Thanx

Answer 1

I'm all for your project so I am giving you a recipe for easy croissants, but I think you'd be better off if you went to a local cafe and bought a bunch of them. They offer more flavours and they would probably give you a discount dpending on how many you need. Also, French finger food (that isn't like caviar etc.) is usually pastries and those can be difficult to make. Anyway, I still got you a recipe. It makes 30 croissants and it'll take you about a day to complete.

INGREDIENTS
3 tablespoons flour
1 1/2 cups butter
4 cups flour
2 teaspoons salt
2 tablespoons sugar
2 (7g) 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 tablespoon water

PREP
(3/4 pound) of butter and margarine, equally divided and softened at room temperature.
Sprinkle 3 Tbsp flour over butter and blend together on the work surface. On a length of foil, fashion a 6" square of soft butter; fold over the sides of the foil to enclose. Place in the refrigerator to chill for 2 to 3 hours.
While the butter is chilling, prepare the dough. To mix by hand, in a large mixing or mixer bowl, blend 2 cups of the flour with salt and sugar. Dissolve yeast in warm water and add it and the warmed milk and half-and-half to the flour mixture. Stir with a wooden spoon or the flat blade of an electric mixer to thoroughly blend the batterlike dough, about 2 minutes.
Stir in additional flour, 1/4 cup at a time, to make a soft but not sticky dough (it will stiffen when chilled.) Knead by hand or under a dough hook for 5 minutes to form a solid mass.
If using a food processor, attach the steel blade. Place 2 cups flour in the work bowl and add the dry ingredients. Pulse to mix. Pour the 1/4 cup water, milk, and half-and-half through the feed tube. Pulse once or twice to be certain that all dry ingredients are moistened. Add the balance of the flour, 1/2 cup at a time, turning the machine on briefly after each addition. When the mixture forms a mass and begins to clean the sides of the bowl, knead for 30 seconds. Don't overknead!
This begins the process of cooling the dough and at the same time allowing it to rise. Cover the bowl with plastic wrap and place in the refrigerator for at least 1 hour.
Determine that both butter and dough are about the same temperature — 65°F (23°C) is ideal. The block of butter should bend but not break (too cold) nor be oily (too warm) when bent slightly. This may mean taking the butter out of the refrigerator an hour or so early to reach workable temperature. Likewise for the dough. Place the dough on a floured work surface and with the hands press it into a 10" square. Unwrap the block of butter and lay the block diagonally on the dough. Bring each point of dough into the center, overlapping the edges at least 1". Press the dough into a neat package. With a heavy rolling pin, roll the dough into a rectangle, approximately 8" x 18". This dimension is not critical.
Caution: If the butter seems to be breaking into small pieces under the dough rather than remaining solid, allow the dough/butter to warm a few minutes. But if the butter softens, becomes sticky, and oozes while making the turns, put the dough back into the refrigerator for several minutes.
Fold the length of dough into thirds, as for a letter. Turn so that the open ends are at twelve and six o'clock. Roll again into a rectangle. This time, fold both ends into the middle and then close, as one would a book. The dough will now be in 4 layers. Wrap the package of dough in a cloth (an old tea towel is good) that has been soaked in cold water and wrung dry. Place the wrapped dough in the refrigerator to relax and chill for 1 or 2 hours.
Remove the dough from the refrigerator and place on the floured work surface. Unwrap, roll out, and fold in thirds, as for a letter. This is the final turn before it is rolled out and cut into croissants. Dampen cloth again and wrap loosely around the dough. Place the package in a plastic bag so moisture will be retained (not pulled out of the cloth). Leave in the refrigerator 4 to 6 hours or overnight.
Mix together the egg and 1 Tbsp of water. Have ready the egg wash, a knife or pastry cutter, and a wooden yardstick if you wish the pieces to be cut precisely otherwise, plan to cut them freehand. You may have or can borrow a French croissant cutter that cuts the dough into triangles.
Sprinkle work surface with flour. Roll the dough until it is a generous 10"-x-38" rectangle, and, most importantly, about 1/4" thick. This is a crucial dimension, since it determines the size and texture of the croissants. Trim irregularities to make the strip uniform in width. Cut the strip lengthwise to make two 5" pieces. Mark the strip into triangles, 5" wide on the bottom. Using a yardstick as a guide, cut through the dough with a pastry or pizza cutter or knife. Separate the triangles, place them on a baking sheet, and chill for 15 to 20 minutes. Roll the dough into the traditional croissant shape, by rolling the triangle from the bottom to the point.
Place the croissants on a baking sheet and allow to rise for 1 to 2 hours, in which they will double in volume.
Preheat the oven to 425°F (220°C). Bake the croissants for 22 to 25 minutes. Allow them to cool on a rack before serving.

Answer 2

Crêpes Suzette

INGREDIENTS:
For the Sauce:
3 oranges
10 Tablespoons sugar
1/2 lb. (2 sticks) unsalted butter, softened
1 Tablespoon Kirsch
1 teaspoon orange flower water
7 Tablespoons Cointreau
5 Tablespoons cognac

PREPARATION:
Prepare 12 crêpes or have had prepared them ahead of time.
1. Remove the rind from the oranges being careful to avoid the white pith.

2. Mix the rind with 8 tablespoons of sugar, then chop into a fine paste.

3. Juice all the oranges and set juice aside.

4. With an electric mixer, on high speed, beat butter until light and fluffy ~ about 2 minutes.

5. Add the rind paste and beat an additional minute.

6. Mix the juice with the kirsch, orange flower water and 2 tablespoons of the Cointreau. Gradually add this mixture to the butter, beating constantly for about 2 minutes.

To prepare the crêpes:
1. In a large skillet, melt the orange butter over medium heat until bubbly.

2. Dip both sides of 1 crepe in the butter then fold it in half, then in half again.

3. Repeat with the remaining crepes, arranging them around the pan.

4. Sprinkle with the remaining 2 tablespoons of sugar.

5. Pour cognac and 5 tablespoons of Cointreau over the crepes and carefully ignite with a long kitchen match.
To serve:
Spoon the sauce over the crepes and serve.

Answer 3

Apple Pastry from Auvergne
Pompe aux Pommes


2 lbs. apples
1 cup sugar
1 lb puff pastry (home-made or store-bought)
1 egg yolk


Peel, core and quarter the apples. In a heavy saucepan, put 1/3 of the apple quarters and 1/2 of the sugar. Cook for about 20 minutes, over low heat, uncovered. Purée the cooked apples and return to the saucepan. Over low heat, "dry out" the purée, stirring from time to time. Let cool. Preheat the oven to 450ºF. Roll out the puff pastry in two rectangles of equal dimensions. Set one of them on a moistened cookie sheet. Spread the apple marmalade on the first rectangle, leaving a 1/2" margin on the perimeter. Slice the remaining apples and arrange them on top of the apple marmalade. Sprinkle the rest of the sugar over the apples. Cover with the second rectangle of puff pastry, press and close the edges with a fork. Mix the egg yolk with one teaspoon of water and brush only the top of the pastry with the egg wash. Bake for 35 minutes. Serve warm or cold.

Serves 4 to 6

Answer 4

Mousse au Chocolat
1-1/2 cups heavy cream
5 oz. bittersweet or semi-sweet chocolate, finely chopped
1 teaspoon vanilla extract
1/8 teaspoon salt
Possible garnishes: shaved chocolate curls, raspberries, mint leaves, strawberries, raspberry sauce
PREPARATION:
1. In a small saucepan, over high heat, heat 1/3 cup of the cream just to a boil.

2. Put the chopped chocolate in a bowl and pour the cream over it. Whisk until combined and the chocolate is completely melted and smooth.

3. Allow the cream/chocolate to cool, then whisk in the vanilla and salt.

4. Beat the remaining cream to stiff peaks. Add the chocolate mixture and beat on med-low speed until the mixture forms soft peaks.
To serve:
Spoon the mousse into small bowls or stemmed glasses and chill until ready to serve. Garnish with raspberries and additional whipped cream and chocolate shavings just before serving.

Answer 5

i like both Italian foodstuff to me is tasty and filling. Northern Italian foodstuff which makes use of extra cream, butter, and cheese are very filling and captivating. My admired Italians dishes from the North are Cotoletta, Risotto, Polenta, creamy pastas, and Italian type stews. Southern Italian foodstuff which makes use of extra olive oil and vegetables are very sparkling and scrumptious. My admired Southern Italian dishes are pizza, Italian salad, vegetable pastas, and Minestrone soup. French foodstuff to me is extra subtle and diffused. Haute food is really solid, yet too intense priced, so i will not eat them usually. The interior of reach French dishes from the North, South, East, and West are also really alluring too. My admired French dishes are French onion soup, Niçoise salad, Ratatoille, Boef Bourguignon, and Quiche Lorraine.

Answer 6

Go to the library (that big place with lots of books) and look for a cookbook by James Peterson or Julia Child.