Posts Tagged ‘french recipes in french language’

recipes in french language

Emergency! I need a recipe for chocolate eclairs in French, please!?

In French: ECLAIRs CHOCOLATE ECLAIR: 1 C. 1 / 2 cup butter 1 water flour 4 eggs Boil water and butter. Heat off. Add flour and push with a spoon until ball Quebec may be cliches. Add eggs. Beat Crazy As the United Nations. Stir until the Very stiff dough EST, otherwise it will run on all pan. Let fear by full tablespoons on a sheet of cookies A pay Serve; band put IN UN OR IN A circular ring. Bake 45-50 minutes four to 400 degrees. Cool project. Filling: 2 pkgs. Instant Pudding French Vanilla 2 1 / 2 c. milk 1 (8 oz) container Cool Whip 1 c. to. Combine milk and vanilla pudding. Mix well. Fold in Cool Whip and vanilla. Lightning slice-in-half and fill generously With the whole quantity of filling. Replace the beginning of Lightning. Top Drizzle with chocolate sauce Lightning. CHOCOLATE SAUCE: 6 oz-Sugar Chocolate Chip Semi 1 1 / 3 c. canned milk 1 / 2 cup butter 2 C. powdered sugar 1 tsp to. Make vanilla fondre chocolate chips and butter together. Gradually add milk powder and sugar. Bring to a boil. continually push. Make Pendant boil 8 minutes. Remove from heat and add vanilla. Makes 3 / 4 liter. ————————— English: Chocolate Eclairs FLASH: 1 c. water 1 / 2 c. butter 1 flour 4 eggs Boil water and butter. Remove from heat. Add flour and stir with spoon until a ball can be formed. Add eggs. Beat like a madman. Mix until dough is very stiff, otherwise it will work anywhere in the pan. Drop by teaspoons full on a cookie sheet for individual use, put in a circular ring or in a band. Bake 45-50 minutes at 400 degrees. Cool project. FILLING: 2 pkg. Instant Pudding French Vanilla 2 1 / 2 c. milk 1 (8 oz) container Cool Whip 1 c. tea. vanilla pudding and milk. Mix well. Stir in Cool Whip and vanilla. Lightning cut in half and fill generously full amount of filling. Replace top of Flash. High net chocolate sauce Lightning. Chocolate Sauce: 6 oz Chocolate chips semi-sweet 1 1 / 3 c. canned milk 1 / 2 c. 2 tablespoons butter powdered 1 tsp teaspoon sugar. Melt chocolate chips and vanilla butter. Gradually add milk and powdered sugar. Bring to a boil. Stir continuously. Boil for 8 minutes. Remove from heat and add vanilla. Makes 3 / 4 liter.

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french recipes in french

It seems that love for potatoes French fries is rooted in the American food psyche.We our French fries are seriously and when the French do something to annoy us, we are still trying to change the name of the dish.

The French have a way with their chips, and secret is to fry the potatoes twice, the whitening for only a few minutes and then frying a second to complete the project later. There no doubt that the fries are great and done, and it is a good method for an upscale restaurant use, but at home it takes more time and attention that most people want to devote themselves to the dish.

Most recipes for French fries will tell you heat oil to 375 degrees and then put in the potatoes. A problem with this is that the potatoes that are not are often very dry foam when you put them in hot fat, and often grease will break on your stove. Sound familiar?

Whether you're a novice cook or a great experience with this method of making French fries will seem a little strange, but trust me – it really works. The bonus of using this method is that the potatoes absorb less fat than the standard way to make fries. Here's what you do:

Put enough cold oil in a saucepan to cover but the potatoes, you 'll be frying. Cut the potatoes fried in the shape you want – regular size or thin, as some fast food restaurants do. Dry the potatoes on napkins paper, but do not worry if they are not perfectly dry. Put potatoes in cold oil and turn your heat to high. When oil begins to move, sort of like a boil, turn heat to medium. Make sure the oil continues to move and make a soft scratchy sound. When potatoes are the color you want, golden brown or darker, remove from oil, drain on paper towels and benefit.

We all know from experience, the earlier French fries are eaten the better. If you want them crisp on the outside and creamy inside, eat them immediately. Be warned, putting them in a hot oven will keep the right temperature, but apples ground start to become soft after only a few minutes.

This recipe is a perfect example of what I teach in my award-winning cookbook – if you learn the fundamentals your talent will take care of the rest. Find out about the book, named Cookbook of the Year, and enjoy other recipes by visiting http://www.ineedtocook.com

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French $11.86 French