Buttery Apple Crêpes with Cinnamon Custard & Salted Caramel Sauces

Crêpes have always been special to my family because my dad made them for breakfast on Sundays when I was growing up. We always make sure to have them at least once a year- on Christmas morning. We typically eat them simply sprinkled with sugar and occasionally with jam or fresh fruit as well.

I made these fancy crêpes for our celebratory Valentine’s Day dessert from a crêpe cookbook that my sister gave me for my birthday. ❤ I loved the browned butter in the crêpe batter. As a sauce fan, I also loved that these crêpes were served with two wonderful sauces.

This recipe was adapted from Crêpes: 50 Savory and Sweet Recipes by Martha Holmberg. I made the sauces and crêpe batter a day in advance. Delicious!

Yield: Makes 6 to 8 filled crêpes plus extra crêpes and sauce

For the Salted Caramel Sauce:

Yield: 3/4 cup (180 ml)

  • 100 g (1/2 cup) granulated sugar
  • 2 tsp light corn syrup
  • 6 T heavy cream or crème fraîche
  • 1 T unsalted butter
  • 1/8 tsp pure vanilla extract
  • 1/4 tsp coarse salt or coarse sea salt
  1. Put the granulated sugar, corn syrup, and 2 tablespoons of water in a small, heavy-bottomed saucepan over medium-high heat. Bring to a boil, stirring just until the sugar is beginning to dissolve.
  2. Let the mixture boil without stirring, occasionally swirling the pan, until it is a deep amber, very fragrant, and you can see tiny wisps of smoke, 4 to 12 minutes. Watch carefully!
  3. Remove the saucepan from the heat and carefully pour in a small amount of the cream; it will bubble up furiously. Whisk in remaining cream a little at a time so it doesn’t bubble over.
  4. Whisk in the butter, vanilla, and salt until the caramel is very smooth.
  5. Transfer to a serving bowl and let it cool to room temperature; it will thicken as it cools.
  6. Serve warm or at room temperature. (I made it a day in advance and refrigerated it overnight. I brought it to room temperature prior to serving.)

Note: Stored in an airtight container, the finished sauce will keep in the refrigerator for 1 month or in the freezer for 3 months.

For the Cinnamon Custard Sauce (Crème Anglaise):

Yield: 1 cup (240 ml)

  • 1/2 cup (120 ml) whole milk
  • 1/2 cup (120 ml) heavy cream
  • 2 large egg yolks
  • 50 g (1/4 cup) lightly packed light or dark brown sugar
  • 1/2 tsp ground cinnamon
  • pinch of coarse salt or sea salt flakes
  1. Heat the milk and cream in a medium saucepan over medium heat until it’s just beginning to steam. Watch carefully! Don’t let it boil- it will change the flavor.
  2. Meanwhile, in a medium bowl with a spout, whisk together the egg yolks, brown sugar, cinnamon, and salt until well blended but not foamy.
  3. Slowly pour half of the hot milk-cream mixture into the bowl with the egg mixture, whisking constantly and quickly.
  4. Return the pan with the remaining milk and cream to the heat and whisk the yolk-cream mixture into the pan.
  5. Switch the whisk to a heat-proof rubber spatula or a wooden spoon, and gently cook the sauce, scraping the bottom and sides of the pan, until the custard thickens and registers 175 to 180 F (80 to 82 C) on a candy or instant-read thermometer.
  6. Transfer to a serving bowl and let cool to room temperature. Chill in the refrigerator until cold, about 2 hours.

Notes: Half & Half can be substituted for the combination of whole milk and heavy cream. The finished sauce will keep for 3 days in the refrigerator.

For the Sautéed Apple Filling:

  • 4 T (55 g) unsalted butter
  • 4 firm, tart apples (800g / 1.75 lbs) such as Braeburns, peeled, cored, and cut into 1/2-inch (12mm) dice (I used 4 large (840g) Ruby Frost apples)
  • 75 g (6 T) granulated sugar
  • 1 tsp ground cinnamon
  • pinch of coarse salt
  1. Melt the butter in a large skillet over medium heat.
  2. When the butter is foamy, add the apples and cook, stirring occasionally, until they’re almost tender, 5 to 8 minutes.
  3. Sprinkle the apples with the granulated sugar, cinnamon, and salt and cook, stirring often, until the apples are tender when pricked with a fork, 3 to 4 minutes more.
  4. Remove the pan from the heat and let the apples cool slightly.

For the Brown Butter Crêpes:

Yield: 15 to 18 8-inch crêpes

  • 1 3/4 cups (420 ml) whole milk (can add up to a total of 2 1/4 cups (540 ml) to adjust consistency)
  • 4 large eggs
  • 1/2 tsp coarse salt
  • 190 g (1 1/2 cups) all-purpose flour
  • 6 T (85 g) unsalted butter
  • butter or vegetable oil, for the pan
  1. In a small pan over medium heat, melt the butter. Continue to cook until the butter turns golden brown and smells nutty and delicious. Pour melted butter and browned milk solids into a glass measuring cup with a spout to cool before using.
  2. Put 1 3/4 cups milk (420 ml), the eggs, and salt into a blender. (I used a Vitamix.) Process for a few seconds to blend.
  3. Remove the lid and add the flour. Cover and blend until very smooth, about 20 seconds.
  4. Remove the lid, pour in the browned butter- including the toasty brown milk solids, cover, and process until combined, about 10 seconds more.
  5. Transfer the batter to a large glass measuring cup with a spout.
  6. Let the batter rest at least 5 minutes and up to 24 hours. (If resting for more than 30 minutes, store in the refrigerator.)
  7. Before making the crêpes, test the batter’s consistency: it should be as thick as heavy cream but not as thick as pancake batter. If it’s too thick, whisk in up to 1/2 cup (120 ml) of the remaining milk.
  8. Heat an 8-inch (20 cm) crêpe pan over medium-low to medium heat until it’s hot enough to make a drop of water sizzle upon contact. (I always check to make sure the base of the handle is hot.)
  9. Using a heat-proof brush, coat the pan with oil. (Alternatively, use a folded paper towel to coat the pan with 1/2 teaspoon of butter. The butter should sizzle but not turn brown. Adjust the heat of the pan, if necessary.)
  10. Using a ladle, pour about 1/4 cup (60 ml) of the batter into the center of the pan, and at the same time lift the pan from the heat, tilting and turning it in all directions sos the batter spreads evenly across the bottom of the pan in a thin circle. (If the crêpe has any holes in it, quickly add a few drops of batter to fill them in. If there is excessive batter, immediately pour the excess back into the bowl of batter.)
  11. Cook the crêpe until the edges begin to dry and lift from the sides of the pan and the bottom is nicely browned, about 1 minute.
  12. Use a table knife, slim spatula or your fingers to lift the crêpe and quickly flip it over. Smooth out any folded edges or pleats and then cook unit the center is firm and the second side is browned, about 20 seconds more. (The first side is almost always prettier and more evenly browned so it is noted as the presentation side.)
  13. Slide the crêpe from the pan onto a large plate.
  14. Repeat with the remaining batter, adjusting the heat and wiping the pan with more oil or butter as you cook.
  15. The finished crepes can be stacked on each other as they are done.

Note: Leftover crêpes can be wrapped tightly and stored in the refrigerator for up to 3 days. If storing them in the freezer, lay pieces of waxed or parchment paper between them so that they don’t stick together. They will keep in the freezer for 2 to 3 months. To thaw, let the stack sit at room temperature until the crêpes are pliable, about an hour.

To Finish the Dish:

  1. Position a rack in the center of the oven and preheat to 425 F(220 C).
  2. Butter the bottom of a baking dish. (or use cooking oil spray) (I only baked 4 filled-crêpes at a time, so I used a small baking dish. If baking all at once, use a 9×13-inch baking dish. The crêpes should be tightly packed.
  3. Lay the crêpes presentation-side down on a clean work surface.
  4. Divide the apples equally among the crêpes, spooning them onto the bottom third of each one.
  5. To fold the crêpes, pull the bottom edge of each crêpe up and over the apples, then roll it up a half turn. Tuck in each side, and finish rolling up from the bottom.
  6. Arrange the crêpes seam-side down in a single layer in the prepared baking dish.
  7. Bake until heated through, 4 to 10 minutes.
  8. Spoon a thick ribbon of cinnamon custard on a dessert plate.
  9. Lay a crêpe over the custard sauce and drizzle the salted caramel sauce over the top. Serve immediately.

Everyday Soft French Bread

Recently, my friend’s husband made this wonderful bread. It was so delicious, she ran over to give us a few slices to sample. Lucky me! 🙂 She also shared the recipe, of course. This bread is completely different from a classic crusty baguette. It is soft, tender, and quite dense. The dough is more manageable and it can also be made from start to finish in a single day.

The recipe was adapted from The French Kitchen: Tales and Traditions of Everyday Home Cooking in France by Susan Herrmann Loomis. The texture and flavor of this loaf are reminiscent of my husband’s favorite sourdough sandwich bread, which also includes milk and butter in the dough. Both this loaf and the sourdough sandwich bread seem to be resistant to becoming stale- if they’re not eaten right away. 😉

Yield: One 18 by 3-inch (45 by 7.5 cm) loaf

For the Bread:

  • 250 ml (1 cup) whole milk
  • 1 tsp active dry yeast or instant yeast
  • 2 T granulated sugar
  • 1 tsp fine sea salt
  • 325 g to 360 g (2 1/4 to 2 1/2 cups) all-purpose flour (I used King Arthur), plus more for dusting
  • 2 T unsalted butter, melted and cooled

For the Glaze:

  • 2 tsp unsalted butter, melted
  • 1 tsp whole milk
  1. Scald the milk in a small saucepan over medium heat, just until it has tiny bubbles around the edge of the pot.
  2. Remove from heat and transfer to the bowl of a stand mixer fitted with the paddle attachment or to a large bowl.
  3. When the milk is slightly cooled (and no longer feels hot), sprinkle in the yeast and sugar. Let sit until some of the yeast has bubbled up to the top of the milk, about 5 minutes.
  4. Add the salt, stir, and slowly add half of the flour.
  5. Add the melted butter.
  6. Add up to 1 1/4 cups (187 g) of the remaining flour to form a fairly thick dough. If the dough is still soft and very sticky, add additional flour, 1 tablespoon at a time, until you get a dough that is firm, but not stiff. (I started with 325 g flour and incorporated an additional 20 g to achieve the desired consistency.)
  7. If using a stand mixer, knead the dough with the paddle attachment on low-speed for 5 minutes. Alternatively, turn the dough out onto a lightly floured work surface and knead by hand for 5 minutes.
  8. Form the dough into a ball, place in a lightly greased bowl, cover with a tea towel or plastic wrap, and let it rise in a warm spot until doubled in bulk, about 1 1/2 hours. (I used a proofing oven.)
  9. Preheat the oven to 375 degrees F (190 C) and position a rack in the center.
  10. Gently punch down the dough down. Pull to form it into a baguette shape measuring 18-inches by 3-inches (45 cm by 7.5 cm). (I formed mine into a 16-inch long shape because of the length of my baguette pan.) Crimp the ends.
  11. Let it rise until it is about one-third larger, about 30 minutes. (I placed it on a baguette pan in a proofing oven.)
  12. To make the glaze, melt the butter and the milk together, whisk to combine. Keep warm until ready to use.
  13. Brush the loaf with the glaze. (I used about 2/3 of the glaze.) Score the top of the loaf 4 or 5 times using a sharp knife, lame, or kitchen shears.
  14. Bake until the loaf is golden and baked though, about 25 minutes.
  15. Remove from the oven, brush the loaf with any residual glaze, and let cool before slicing.

Sourdough Baguettes

When my husband gave me a baguette pan for Christmas, I knew where to find the perfect baguette recipe right away. Sally of Bewitching Kitchen is an incredible baker. She makes absolutely stunning artisan bread loaves and beautiful cookies- especially French macarons.

Sally posted this detailed “award-winning” recipe on her blog, from Samuel Fromartz, author of the blog ChewsWise, via wildyeastblog.com. I adapted the recipe to use my new baguette pan for the second rise and to bake the loaves. It worked perfectly. 🙂 I was very pleased! The original recipe on ChewsWise.com provided very helpful links regarding the process of both forming the baguettes and scoring them prior to baking.

I baked the first batch for 18 minutes and the second for 20 minutes. I preferred the extra crispiness achieved with the longer baking time. All of the loaves had a fabulous interior texture. The sourdough flavor was subtle. I used my starter directly from the refrigerator. Next time, I plan to feed my starter 7 to 10 hours prior to making the dough, as in the original recipe. (see Note) Pretty and delicious.

Yield: 4 baguettes

  • 90 grams sourdough starter (at 100% hydration- starter is fed with equal amounts of flour & water)(see Note)
  • 2 teaspoons instant dry yeast
  • 420 grams water
  • 590 grams flour (I used King Arthur Organic All Purpose Flour)
  • 10 grams whole wheat flour (I used white whole wheat flour)
  • 13 grams fine sea salt
  • olive oil to grease bowl
  • cornmeal, for dusting (unless using a baguette pan)

First Day:

  1. Pour starter and yeast into bowl and add water, mixing until the starter breaks up a bit.
  2. Add flours and salt and mix for a couple of minutes. The dough will be heavy and shaggy.
  3. Let it rest for 5 or 10 minutes, covered with plastic.
  4. Rub the surface where you will knead the dough with a tiny amount of olive oil to prevent the dough from sticking (great tip originally from Dan Lepard). (I oiled a large cutting board.)
  5. Use a scraper to move dough onto the counter and begin to knead by stretching and folding dough, trying to use your finger tips.
  6. After kneading for 5 minutes, scrape mass into a clean bowl or plastic bin. (I lightly greased the bowl with cooking spray.)
  7. Cover and let rest for 20 minutes. (I placed the bowl in a proofing oven.)
  8. Oil the counter (cutting board) again if necessary and remove dough to counter.
  9. Stretch it until 1-inch thick then fold top and bottom in thirds like a letter.
  10. Do the same type of folding, stretching until 1-inch thick, but now folding from left to right.
  11. Put dough back in the bowl, cover, let it rest for 20 minutes.
  12. Remove from bowl, repeat the folding technique, and put back in a covered bowl for 20 minutes.
  13. Remove from the bowl, fold again for the third and final time.
  14. Clean the bowl, oil lightly (with 2 tsp olive oil), and put dough back inside. (I put it in fold side up to oil the top, and then rotated it seam side down.)
  15. Cover with plastic wrap and place in refrigerator for 12 to 24 hours.

Second Day:

  1. Place baking stone or quarry tiles in middle of oven.
  2. Place a thick rimmed cookie sheet or cast iron pan on oven floor or lower shelf. (I placed it on the rack just below the baking stone, shifted to one side to allow the steam to reach the loaves.)
  3. Heat oven to 470F (245 C). (I set a large oven to “Bake”- not on a convection setting.)
  4. Put a little olive oil in your palm and oil a 20-by-20 inch (50 x 50 cm) section of the counter.
  5. Remove dough from container. Cut dough in half. Put half back in container and into refrigerator.
  6. Cut dough into two rectangular pieces (about 250 grams each) and gently stretch into rectangles 5-by-7 inches (13-by-18 cm) with the long edge facing you.  Cover with plastic wrap or a light towel and let rest for 5 minutes.
  7. While dough is resting, cut parchment paper large enough to fit your baking stone. Dust paper with flour. Dust  a couche (or kitchen towels) lightly with flour. (I used an unfloured non-stick baguette pan instead.)
  8. Shape dough into a log by folding top and bottom of rectangle toward middle and gently sealing the seam with thumb. Then fold top to meet the bottom and seal seam. You should have a log about 1.5 to 2 inches thick (4 to 5 cm). (I used this video) The goal is to create tension over the top surface of the dough.
  9. Gently roll and stretch into a 14-inch loaf (36 cm) or just under the size of your baking stone. Crimp the ends to seal.
  10. Place each loaf on parchment paper (or in baguette pan) about six inches apart, seam side down. Place one rolled up towel underneath the paper between the loaves and one under each other edge, supporting their shape.
  11. Cover with lightly greased plastic wrap or a light kitchen towel and let rise for 45 minutes to 1 hour. (I used a proofing oven.)
  12. Put 2/3 cup water in measuring cup and bring to a boil in the microwave.
  13. Carefully move the paper with the loaves onto a flour-dusted overturned cookie sheet or cutting board. Dust top of loaves very lightly with flour. Use a bench scraper to gently adjust the loaves and straighten them out. (I did this in the baguette pan without transferring the loaves.)
  14. Make four or five cuts on the top of the loaf with a razor blade, 1/4 to 1/2-inch deep, running lengthwise on the dough. A swift slash at a sharp 20-degree angle works best. (see video link in step 8)
  15. Take cutting board and slide parchment paper with baguettes onto hot baking stone (or put the baguette pan on the baking stone). Shut oven door.
  16. Open door, and carefully pour 2/3 cup water onto cookie sheet or cast iron pan. (I put the cookie sheet on a gliding oven rack.) Be very careful if using boiling water. Shut door. Do not open the oven again while baking.
  17. Check baguettes after 18 to 20 minutes. They should be dark brown and crusty. If pale, continue baking for 1 to 2 minutes. (I found 20 minutes to be perfect in my oven.)
  18. Let cool for 20 minutes on rack before eating. They are best eaten within 6 hours.
  19. While baguettes are baking, form the remaining dough into loaves or leave for up to 24 hours and make fresh loaves the following day.

Note: To Make 90 grams Sourdough Starter at 100-percent hydration: Use equal parts of water and flour by weight, and ferment for 7 to 10 hours. Use 25 grams ripe and active sourdough, 50 grams flour and 50 grams water. After it ferments, use 90 grams of it in the bread and refresh the rest for future doughs.

Ina Garten’s Easy French Apple Tart

I already have a couple easy fall apple desserts that I make every year- French apple cake and apple pie bars. I had to add this one onto the list this year. I love fruit desserts! 🙂

This recipe was adapted from Barefoot Contessa Back to Basics by Ina Garten, via epicurious.com. I used the puff pastry shortcut, reduced the amount of jam in the glaze, and modified the baking method.

The apple juices, sugar, and butter collect on the edges of the tart (and become quite dark!) but can be trimmed prior to serving. We ate it with vanilla ice cream which was completely unnecessary but delicious.

For the Pastry:

(Alternatively, use one sheet of store-bought puff pastry- I used Trader Joe’s)

  • 2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 tablespoon sugar
  • 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
  • 1/2 cup ice water

For the Apples:

  • 4 Granny Smith apples or a combination of apples (I used 1 1/2 Granny Smith, 1 1/2 Honey Crisp, and 1 Juici apple)
  • 1/2 cup granulated sugar
  • 4 tablespoons (1/2 stick) cold unsalted butter, small-diced
  • 1/4 to 1/3 cup apricot jelly or warm sieved apricot jam
  • 2 tablespoons Calvados, rum, or water

For the Puff Pastry Crust:

  1. Thaw overnight in the refrigerator or for 2 hours at room temperature.
  2. Line a rimmed baking sheet with parchment paper; remove from the pan.
  3. On the parchment, roll the thawed crust into a 10×14-inch rectangle. Using a ruler and a small knife, trim the edges.
  4. Place dough (on parchment) on the rimmed baking sheet and keep in the refrigerator to chill while the apples are prepared.

To Make the Pastry Crust:

  1. Place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine.
  2. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas.
  3. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together.
  4. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
  5. Line a sheet pan with parchment paper.
  6. Roll the dough slightly larger than 10×14 inches. Using a ruler and a small knife, trim the edges. (I would roll it out on the parchment paper.)
  7. Place the dough on the prepared sheet pan and refrigerate while the apples are prepared.

To Prepare the Apples and Finish the Tart: 

  1. Preheat the oven to 400 degrees, preferably on convection.
  2. Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller.
  3. Slice the apples crosswise in 1/4-inch-thick slices. (I used a mandoline.)
  4. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.)
  5. Sprinkle with the full 1/2 cup sugar and dot with the butter.
  6. Bake for 30 minutes, rotating halfway through.
  7. Reduce the oven temperature to 350 degrees, preferably on convection, and continue to bake 15 to 30 minutes more, until the pastry is browned, the edges of the apples start to brown, and the apples are tender. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. *Don’t worry! The apple juices will burn in the pan but the tart will be fine!
  8. When the tart’s done, heat the apricot jelly together with the water or Calvados and brush the apples and the pastry completely with the jelly mixture. (I used apricot jam and used a whisk to break up large chunks. It could also be strained.)
  9. Loosen the tart with a metal spatula so it doesn’t stick to the paper. Allow to cool and serve warm or at room temperature.

Curly Fries

I am not a huge French fry person, but I do love curly fries. 🙂 When my husband surprised me with a spiralizer, I planned to use it to make zucchini noodle dishes… Somehow, curly fries moved to the top of the list. Zucchini noodles will be next!

This recipe was adapted from Ree Drummond, via Food Network.com. I think that they were especially delicious because of the seasoned batter. This recipe would be amazing with sweet potatoes too.

Yield: 4 to 6 servings

For the Potatoes:

  • 3 large potatoes (I used Yukon gold)
  • Vegetable oil, for deep frying (about 3 liters- I used a combination of sunflower and canola oil)
  • Kosher salt

For the Batter:

  • 1/2 cup all-purpose flour
  • 2 teaspoons paprika
  • 1 teaspoon seasoned salt (I used Slap Ya Mama creole seasoning)
  • 1/2 teaspoon cayenne
  • Kosher salt and freshly ground black pepper

Mini Gâteaux Breton

These cake-type cookies are based on the classic French cake. They are buttery, nutty and minimally sweet. Lovely!

This recipe is from The Baking Bible by Rose Levy Beranbaum. I used granulated sugar, unbleached all-purpose flour, and baked them in regular brioche pans instead of mini pans. I may need to purchase mini brioche pans for my next batch! 😉

Yield: Makes 14 regular or up to 38 mini cookies

  • 25 g (1/4 cup, 0.9 oz) blanched sliced or slivered almonds
  • 75 g (6 T, 2.6 oz) granulated sugar or superfine sugar
  • 1/8 tsp (0.7 g) fine sea salt
  • 9 T (1 1/4 sticks, 4.5 to 5 oz, 128 to 142 g) unsalted butter, preferably high fat
  • 2 large egg yolks (2 T plus 1 tsp, 35 ml, 1/3 oz, 37 g), at room temperature
  • 1/2 T (7.5 ml) kirsch, dark rum, or water
  • 3/4 tsp (3.7 ml) pure vanilla extract
  • 125 g (1 cup, 4.4 oz) all-purpose flour
  1. Twenty minutes (or longer) before baking, set an oven rack in the middle of the oven and preheat the oven to 325°F (160° C).
  2. Toast the almonds: Spread the almonds evenly on a baking sheet and bake for about 10 minutes, or until pale gold. Stir once or twice to ensure even toasting and avoid over-browning. Cool completely.
  3. In a food processor, process the almonds with 2 T (25 g, 0.9 ounce) of the sugar and the salt until fairly fine but not powder.
  4. Make the dough: In the bowl of a stand mixer fitted with a flat beater, mix the remaining sugar and the bittern low-speed for about 1 minute, or until smooth and creamy. Scrape down the sides of the bowl.
  5. On low-speed, beat in the egg yolks, one at a time, beating for about 20 seconds between each addition. Scrape down the sides of the bowl.
  6. Add the almond mixture, water or liquor, and vanilla and mix on low-speed until the almond mixture is moistened. Beat for about 20 seconds until evenly incorporated.
  7. Add the flour in four parts, turning off the mixer between addition, and beat no the lowest speed for about 15 seconds after each addition. Scrape down the sides of the bowl.
  8. Scrape the dough onto a piece of plastic wrap. Wrap tightly and refrigerate the dough for 30 minutes, or until firm.
  9. If using regular brioche pans, use a large cookie scoop (about a tablespoon in volume) to ration the dough. (For mini brioche pans, scoop out rounded teaspoons of the dough (0.3 oz/10 g).
  10. Roll each piece of dough between the floured palms of your hands into a ball and set it into a brioche pan. (The flour will prevent the dough from sticking to the pan.)
  11. Press the dough balls into the pans. Use a finger to press the dough into the fluted edges.
  12. If the dough is sticky, refrigerate the dough until firmer.
  13. Set the dough-lined brioche pans at least 1/2-inch apart on a rimmed baking sheet.
  14. Bake for 14 to 16 minutes, rotating halfway through, or until golden brown. (An instant-read thermometer should read about 205°F/96°C.
  15. Set the baking sheet on a wire rack to cool for 10 minutes.
  16. Using a toothpick (for regular pans) or a needle (for mini pans), loosen one of the edges of the gâteaux to loosen it and invert it onto another wire rack. Cool completely.
  17. Repeat process with remaining dough.

Notes:

  • These cookies can be stored in an airtight container at room-temperature for up to 5 days, refrigerated for up to 10 days, or frozen up to 3 months.
  • The regular brioche tins are 8 cm/3 inches in diameter. The mini brioche pans are ~4.5 cm/1 3/4 inches in diameter.

Mushroom Bourguignon with Polenta

For Christmas, my brother and sister-in-law gave me a beautiful box loaded with goodies from Eataly in New York City. I chose this vegetarian version of this classic French dish to make with the special polenta from my box.

This recipe was adapted from The New York Times, contributed by Melissa Clark. I used a combination of cremini and shiitake mushrooms. The mushrooms are cooked until they are dark brown, giving the dish a wonderful depth of flavor. I also loved the combination of pearl onions and leeks. Nice.

Yield: 4 to 6 servings

  • 6 T butter or extra-virgin olive oil, plus more as needed (I used 3 T each)
  • 2 pounds mixed mushrooms, such as portobello, cremini, white button, shiitake or oyster, cut into 1-inch chunks (about 10 cups)
  • 8 ounces peeled pearl onions (2 cups), larger ones cut in half (I used frozen pearl onions)
  • Kosher salt and freshly ground black pepper
  • 1 large leek or 2 small/medium leeks, white and light green parts, diced (1 1/2 cups)
  • 2 carrots, thinly sliced
  • 3 to 5 garlic cloves (2 to 4 minced, 1 grated to a paste)
  • 1 T tomato paste
  • 2 ½ T all-purpose flour
  • 1 ½ cups dry red wine
  • 1 ½ cups beef, mushroom or vegetable broth
  • 1 T tamari or soy sauce, plus more to taste (I used dark soy sauce)
  • 3 large fresh thyme branches or 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 3 to 4 ounces shiitake, chanterelle or oyster mushrooms, thinly sliced (about 1 cup)
  • smoked paprika, for serving
  • polenta, egg noodles or mashed potatoes, for serving (I used Polenta Valsugana)
  • chopped flat-leaf parsley, for serving
  1. Add 2 tablespoons butter or oil to a large Dutch oven or pot and set it over medium heat.
  2. When the fat is hot, stir in half the mushrooms and half the pearl onions. (If it doesn’t all fit in the pot in one layer, you might have to do this in three batches, rather than two.) Without moving them around too much, cook the mushrooms until they are brown on one side, about 3 minutes. Stir and let them brown on the other side, 2 to 3 minutes more.
  3. Use a slotted spoon to transfer mushrooms and onions to a large bowl or plate and sprinkle with salt and pepper.
  4. Repeat with another 2 tablespoons butter and the remaining mushrooms and pearl onions, seasoning them as you go.
  5. Reduce heat to medium-low. Add another 1 tablespoon butter or oil to pan.
  6. Add leeks and carrot and sauté until the leeks turn lightly golden and start to soften, 5 minutes.
  7. Add the 2 minced garlic cloves and sauté for 1 minute longer.
  8. Stir in tomato paste and cook for 1 minute.
  9. Stir in flour and cook, stirring, for 1 minute, then add wine, broth, 1 tablespoon tamari, thyme and bay leaf, scraping up the brown bits at bottom of pot.
  10. Add reserved cooked mushrooms and pearl onions back to the pot and bring to a simmer.
  11. Partly cover the pot and simmer on low heat until carrots and onions are tender and sauce is thick, 30 to 40 minutes. (Meanwhile, at this point, prepare the polenta according to the package directions, if using.)
  12. Taste and add more salt and tamari if needed. Stir in the grated garlic clove.
  13. Just before serving, heat a small skillet over high heat and add 1/2 tablespoon butter or oil. Add half of the sliced chanterelles or oyster mushrooms and let cook without moving until they are crisp and brown on one side, 1 to 2 minutes. Flip and cook on the other side. Transfer to a plate and sprinkle with salt and smoked paprika. Repeat with remaining butter and mushrooms.
  14. Serve mushroom Bourguignon over polenta, noodles or mashed potatoes, topped with fried mushrooms and parsley.

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