It’s a simplified and quick version, but I really like it. It’s just a cocoa BP biscuit. I shouldn’t say that, but maybe I prefer it to the work intensive rich version. And if you want a plant-based cake, that’s the one.
The topping is whipped coconut cream and fresh strawberries.
The syrup is made of kurozato (black sugar) and Japanese brandy (Suntory).
It has the perfect mellow sponge texture…
The perfect Winter food. Bring the very hot bowl on the table, break the crispy golden crust and discover the fragrant broth, the soft bits…
The ingredients are cooked at 80%, let them cool a while, then covered. Don’t forget to make a chimney. It’s a simple olive oil dough, thinner that it looks on the photo.
Inside, chicken liver, shiitake mushrooms, onion, awamori sake, water, nuoc nam, pepper. Just before baking I added a piccata of garlic, onion, ginger, spinach and a good lick of brandy.
Lots of these in it. They become so soft.
Baked.
Let’s devour it…
This dish screams : Christmas jingle bell…
It’s le Petit Jésus en culotte de velours (lit : Kid Jesus in velvet pants, which means a delight.)
Well, it’s le Petit Jésus in the sense of salami, dry sausage. A big one is prepared specially for Christmas Eve in Lyon and around, so it’s named le jésus .
source wikipedia
Le « Jésus de Lyon » est le « cousin » de la rosette de Lyon. C’est un saucisson de grand diamètre, 10 cm. Il pèse environ 400 g et est réalisé à partir de viandes nobles triées et parées avec soin ; il fait l’objet d’une phase de maturation et d’affinage particulièrement importante pour la qualité gustative du produit fini. La matière première entrant dans la composition du produit est exclusivement de la viande et du gras dur de porc. Le Jésus de Lyon, pour être bien maintenu, est mis sous un filet qui donne une empreinte spécifique et une forme particulière de poire. Il doit sécher de longues semaines avant d’être vendu. On peut encore déguster un saucisson cru, ou à cuire. Truffé et pistaché le saucisson est bouilli avec des pommes de terre. Le saucisson brioché est un saucisson à cuire placé dans une pâte à brioche et cuit au four. Il se déguste sans accompagnement, coupé en tranches.
**** (they had not the English)****
The « Jésus of Lyon » is related to the “rosette de Lyon” sausage. It’s a large salami, 10 cm of diameter, about 400 g. It’s made of premium pork exclusively, specially aged during weeks. It is contained in a net that gives him a pear shape. It can be served raw, or cooked. With truffles and pistachio it’s boiled with potatoes. The “saucisson brioché” is baked in brioche dough. It’s eaten on its own, sliced.
I had a small one, a petit jésus. I baked it in buttery brioche.
OK, it looks like a yellow hippo… But the shape is secondary when it’s so yummy. The brioche is flavored with precious saffron.
This brandy tomato based sauce can be made more simply than the brown sauces. It’s even better.
Miam, miam…. it goes away very fast.
These chocolate truffes are special, different. They are not so melty and creamy. The taste is chocolate and very nutty. They don’t need refrigeration and won’t weight on your stomach. You could enjoy a ton of them… Oh, that’s not the goal.
Roast sesame seeds, mill them into butter, add pure cocoa as much of possible.
Then wet with a little brandy. Form truffles, wet again with brandy, let them absorb it, roll in cocoa. Sugar is optional.
I prefer making them small and presenting them by pair.
LY
The flan like for a far aux pruneaux. It goes up and pfff… down. I had pruneaux (prunes) pickled in brandy….
GOURMANDE in OSAKA 