Fougasse is a typical Provençal loaf somewhat similar to the Italian focaccia. (but let’s be honest, IT IS NOT 🙂 ) The French version is commonly rolled out and formed into the shape of a leaf, or an ear of wheat and is delicious with any dip or even on its own.
To make 2 fougasses
- Fresh yeast 6g
- Water 180g
- Wheat flour (french T65) 280g
- Extra virgin olive oil 20ml
- Salt 6g
- Herbs of Provence 10g
- Black Olives 110g
Make the dough: combine the fresh yeast, flour, herbs de Provence, and salt. Mix the dough for about 7 minutes.
Add slowly the olive oil to the dough. Mix until all is well combined.
Leave the dough rise for about half an hour, covered, in a warm place. Then, put the gas off with your hand, and make a flap, add the black olives.
Leave the dough rise again for half an hour in the same warm place. Divide the dough in two equals, give them the form of fougasse and leave them covered for about an hour.
Preheat the oven at 260 Celsius degrees and bake them for about 10 minutes.
Chocolate petals or flowers are a beautiful addition to any cake or dessert. If you think it’s difficult, no worries just stay tuned for the technique! 😉
To make chocolate petals you will need: some baking paper and/or acetate/rhodoid sheets, a piping bag (if you cannot make one with the baking paper), some vegan chocolate, a bent spatula and something cylindrical like a french baguette mold or a muffin mold.
Make the piping bag with the baking paper or use one reusable.
Start with tempering your chocolate (better if you would like the chocolate ending shining and glossy). You can skip this step if you don’t care 🙂
After cutting some bands of the baking paper, use the piping bag with your tempered chocolate on the baking paper or acetate sheet as the picture shows:
Working quickly before the chocolate hardens curve it up into a half circle. Carefully transfer the chocolate petals on their baking paper(or acetate sheet) to your mold and set aside in the fridge.
Here is the result after a few minutes, the petals became harder and the chocolate is now solid, like this:
Last step is to gently remove the paper from the petals. You can use it as it is or also make chocolate flower sticking them all together…
HAVE A BEAUTIFUL DAY!
I am always grateful to meet people who became friends, even with the distance. Joe is one of them. We share the same passion of vegan food. We had good times cooking together in Montreal. Here’s his recipe of Vegan Shepherd’s Pie.
VEGAN SHEPHERD'S PIE Ingredients: - Yellow potatoes 1,5kg -Sweet potatoes 600g -Vegan margarine 100g -Crumbled tofu 150g -Spanish onions 200g -Grounded sunflower seeds 75g -Grounded flax seeds 75g -Vegetable oil 100ml -Yeast flakes 50g -Tamari sauce 25ml -Smoked Paprika powder 3g -Corn in grains 300g -Creamed corn 1200g ("mais en creme", canadian preserves) Directions: Cook the potatoes in boiling water for 15-20 minutes. Drain and pound with the margarine. Salt, pepper to taste and set aside. In a large bowl, mix together the tofu, the onions, the sunflower /Flax seeds, the yeast flakes, the tamari sauce and some oil. Then pour on a lightly oiled baking sheet and bake at 350 ° F for 10 minutes. Towel at half-cooking. Start the dishes starting with vegan '' meat '', corn, creamed corn and potatoes. Sprinkle with smoked paprika. ....and Voila! Tabernak c'que c'est good!
If you are in Montreal make sure to check JOE LE RATON VEGE
Always wanted to try the typical French breakfast? This recipe is for you! Obviously always vegan and I promise it’s crispy on the outside, soft on the inside….what a treat!!…. Because we don’t wait until Christmas to offer you this gift 😉