Generous apple brioche

DSC02122-001
DSC02129-001

A delicious brioche sweet bread, ideal fruity treat for the season.

It’s garnished with one of these superb akibae apples.

DSC02127-001

To get a delicious fluffy dough, the main ingredient is time.
One day, you mix yeast, sugar, water and flour to make a sponge. The next day, you make a dough. Two days later you bake it. The net day you enjoy the delight.
300 g bread flour
1/2 cup of yeast “sponge”.
40 g sugar
80 g butter
1 egg + 1 white
about a cup of milk

DSC02104-001

It’s filled with cubes of apple, many. Also, cocoa chips, Grand-Marnier soaked raisins, cinnamon.

DSC02110-001

On top, sliced almonds, sugar, cinnamon.

DSC02118-001

Really, be patient, as it gets so much better a whole day after baking.

DSC02131-001

La chinoise, the mythical brioche from the East

DSC02094-001

DSC02095-001

Chinois, it’s Chinese people, it’s over-complicated language, that’s it, just this cake.

DSC02021-001

Te recipe is secret… Even myself, I don’t know what I put in it.

another chinois
Yes, that changes each time.

DSC02085-001

Yum….

DSC02100-002

Tarte automne-été aux trois fruits (Summer-Fall triple pie)

DSC09782-001

Three fruits and a nut. Still Summer, already Fall.
A dessert out of this world.

DSC09761-001

Pâte sablée.

DSC09758-001

Poires au vin (drunken pears).

DSC09421-001

Figues fraîches.

DSC09780-001

Caramel coated walnuts.

DSC09777-001

You’ve counted only 2 fruits ? True. There is raspberry jam hidden somewhere.

DSC09770-002

DSC09786-001

Etxeko biskotxa : the Basque pie invasion !

DSC05838-001 DSC05827-001

My etxeko biskotxa. Home-made gâteau basque. No, you’re never too rich. Particularly if you’re a cake. Or if the currency of your fortune is a delicious specialty…

DSC05825-001

Yes. I have 5 ! But they are small. And I shared. And they could have been bigger and I could have not shared and eaten them all too…

DSC05833-001

Vanilla cream. This is the classic ! There is a good recipe given by the museum dedicated to this pastry.

DSC05836-001

Framboise (raspberry) and cassis (black currants). Bought jams.

DSC05304-001

Home-made ume plum jam to fill the 4th type :

DSC05832-001

Yes, that makes 5. There were 2 vanilla ones.

DSC05830-001

Tarte alsacienne à la fraise et à la myrtille (double berry cake)

DSC01717-001
DSC01706-001

It’s a cousin from Lorraine’s tarte au sucre (here). A little more elaborated. Both are nice, that depends if you’re looking for simplicity or something more cake-like.

DSC01699-001

Strawberries (fraises) and blueberries (myrtilles) are garnishing it. Frozen fruits do the trick perfectly.

DSC01718-001

And there is some streusel on top.

DSC01715-001

A vanilla scone pause

DSC01839-001
DSC01824-001

Take a freshly baked fluffy vanilla scone, break it open…

DSC01848-001

Add a little butter and raspberry jam… Mmmmmmmmm….

Classic scones with a generous pinch of vanilla powder in the dough.

DSC01816-001

Yep, the shape is not very regular, but that doesn’t matter.
Scone recipe here.

DSC01825-001

Brew tea.

DSC01843-001

It’s my home-blend Thé de Noël (Christmas tea, recipe here).

DSC01834-001

Ding, ding… tea time !

DSC01847-001

DSC01852-001

Tarte au sucre lorraine (grandma’s sugar bread)

DSC01583-001

DSC01586-001

La tarte au sucre du dimanche. The sugar pie for Sunday afternoon visitors.
Yes, there are 2 of them in this post. Not the same days. OK, 2 days in a row. You start eating this humble simple sweet brioche, and you never stop…

DSC01588-001

The grandmas (les Mémés ) and the aunties (les Tantines) would bake it. With little variations. Poked or not. Just butter or a little cream.

DSC01705-001

Ideal with a cup of coffee. Yes, I have mismatch vessels… That makes the food taste more authentic.

DSC01702-001

DSC01574-001