GastonDecember 14, 2011

French Cuisine

What you will learn

• History of different French dishes

• Advanced cooking techniques

• The ingredients to basic recipes

Chocolate mousse

Ingredients • 11 ounces of dark chocolate • 6 eggs • Just over 2 ounces butter (half salted, half

unsalted) • 1.7 ounces of sugar • A pinch of salt

History of the dish Came from the Spanish to France in the

17th century. Mousse- Foam First recorded recipe was in New York in

1897. Many different recipes. Very simple to make. Around for a long time.

Coq au vin Ingredientso Ideally a rooster, or 1 or 2 chickens (1.5kg, 3.5 lb), cut into 8 pieces

or moreo 1/2 bottle of full-body Burgundy red wineo 6 bacon slices (5 oz), dicedo 0.5 lb (250g) button mushroomso A dozen small white onionso 2-3 cloves of garlic, mashedo 2 carrots, peeled and quarteredo Sunflower oil, unsalted buttero Bouquet of herbs: 2 sprigs of thyme and 1 bay leaf, tied all together

with stringo Parsley o Salt and pepper

HISTORYMeans Cock (Rooster) of the wine.Made for poor people. Cheap to wait till the

rooster was old.MythBecame popular in 1900’s, it was affordable.

CREPESIngredients 1 cup all-purpose flour 1 teaspoon white sugar 1/4 teaspoon salt 3 eggs 2 cups milk 2 tablespoons butter, melted

HISTORY The word, like the pancake itself, is of

French origin, deriving from the Latin crispa, meaning "curled.

A national dish in France Came from Brittany

Truffles

Ingredients2/3 cup heavy cream12 ounces semisweet chocolate, chopped into very small pieces

1 teaspoon vanilla extract1/3 cup premium cocoa

HistoryGanache- Cream and chocolate combined together till silky.Name came from a mushroom found in France. Myth

Video

Crème Brulee Ingredients 500ml (18fl oz) double cream 1 vanilla pod 100g (4oz) caster sugar (plus extra

for the topping) 3 egg yolks 2 whole eggs

History Crème Brûlée, French for "Burnt Cream". The earliest known reference was France in the

1691 release of Massialot's cookbook. The recipe is more popular in France than

anywhere else, being a standard dessert offering in many French restaurants.

CROISSANTS 3 Tbsp flour 3 sticks butter (3/4 pound) of butter or margarine,

equally divided and softened at room temperature 4 cups all-purpose flour, approximately 2 tsp salt 2 Tbsp sugar 2 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 Tbsp water

HISTORY Well known as a staple of French

cuisine. There are several stories about how the

croissant came to be.

Sourceshttp://www.extremechocolate.com/the-history-of-chocolate-mousse.htmlhttp://www.france-property-and-information.com/coq-au-vin.htmhttp://gourmet.lovetoknow.com/Creme_Brulee_Historyhttp://www.excusemyfrench.co.nz/a-little-crepe-history/http://

www.thenibble.com/reviews/main/chocolate/chocolate-truffle-history.asphttp://

www.france-property-and-information.com/chocolate-mousse-au-chocolat.htm

http://www.youtube.com/