For 11 buns ... Firstly I made my bread dough with 500g of flour, 300ml water and 7g of baker's yeast, 5g salt. I made my Pate go up as usual. Between the 1st and the 2nd push I prepared the stuffing. Ingredient for the stuffing: 1 pepper ...

Buns in my way

For 11 buns ... First of all I made my bread dough with 500g of flour, 300ml water and 7g of baking yeast, 5g salt.

I made my pasta go up as usual.

the first and second push I prepare the stuffing.

Ingredient for the stuffing: 1 green pepper, 1 onion, salt, pepper, 1 pot tomato sauce concentrated, herbs provence, chorizo.eplucher the onion and slice it up, fry it with olive oil, slice the pogrom and add it to the onion, salt pepper, cook for 10 min. Roughly chop the chorizo ​​and add it. Dilute the tomato concentrate with a little water, but really little, it's just to dilute. Add to the previous mixture and stir well. Leave to cool for 10min.

Let's go back to the bread dough ....

Cut it into 10 or 11 balls.Leave lightly, but enough to put it in the palm of your hand and be able to put a tablespoon of mixture and close, this is the, the difficulty.ne not put too much to be able to tie the ends, but put a little, there is still stuffing ..... see photos ...

Close by folding the ends and the clamps strongly so that it fits and put the closure below .. let the dough grow Preheat the oven to 200. When the buns are pushed, bake for about 15-20 minutes. Taste hot, but beware, when you exit the oven, it's very hot ...

1 foie gras 6/700g 12 cl cognac or other strong alcohol 1 tbsp. spices with foie gras salt, pepper 1Sake the foie gras from the refrigerator, it must be cold. 2Select the 2 liver lobes and defrost it 3place it in a dish, spice and ......

then, gratin my way, not really ... it's mostly the way my girlfriend "pepette". during a coffee pose at home, she gave me this recipe that I was eager to do because it had me well this recipe .... I used only products ......

recipes simple, fast and according to my mood and my courage ......

Quick tartlets with a base of biscuit butter ... The most difficult being to make the cream muslin ... You will only have to follow the steps of the photos ... It is crucial that the cream is at temperature ambient as well as butter ......