Tips from the editorial staff

Containment: 5 recipes from chefs to make as a family

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Notice to all those who are not exactly cordon bleu. What if you take advantage of the confinement to become an ace in the kitchen? To give you a little boost, Paris Select has selected the cult recipes of 5 chefs, super easy to make... Get ready to amaze your family with this starred menu! 


Guy Martin's onion soup

As easy to make as it is good, this onion soup will warm hearts...

Proportion per person :
2 or 3 onions 
1/4 liter of chicken broth or veal stock
3cl of white wine
10 grams of flour
A knob of butter
Olive oil

Preparation :
In olive oil and butter, sauté the onions until the onions turn brown.
Add the flour and stir until the onions caramelize.
Add dry white wine.
Pour in the chicken stock or veal stock.
With a wooden spatula, stir gently.
Leave to cook for 30 to 35 minutes.


Croque-Monsieur Polenta Ham & Cheese from Eric Frechon

Chef Eric Frechon had the good idea to change from the traditional croque-monsieur: a delicious croque polenta, cheesy and crispy... a fun recipe to make and very good to eat, for young and old.

Preparation time : 30 minutes
Cooking time : 15 minutes
Number of people: 4

Ingredients :
75 cl of whole milk
40 cl liquid cream
150g polenta semolina
4 slices of Paris ham
200 g Emmental
4 slices of bread
4 butter nuts
Salt pepper

To begin :
Cut eight slices of Emmental 10 cm by 10 cm and 3 mm thick. 
Cut eight slices of ham 10 cm by 10 cm and 3 mm thick. 
Remove the crust from the sandwich bread then blend the crumb using a blender to obtain very fine breadcrumbs. 

Preparation : 
Preheat the oven to 160 °.
In a saucepan, boil the milk. 
When boiling, pour in the semolina, whisking constantly and leave to cook very gently for 20 minutes, stirring often to prevent it from sticking to the bottom of the pan and adding the liquid cream from time to time.    
Once cooked, spread the polenta in a baking sheet about 1 cm thick and leave to cool in the refrigerator for about 10 minutes. 
The polenta takes on a firm consistency.
Then, cut 12 squares of 10cm by 10cm.
On a baking sheet, place 4 squares of polenta side by side. 
Top with a square of Emmental cheese and a square of ham. 
Add a square of polenta again.
Then lay out another square of Emmental and ham.
Finish with a square of polenta. 
Top with breadcrumbs and a knob of butter. 
Bake and let warm for 15 minutes to warm through.
Finally, grill each croque monsieur for 30 seconds to brown them.
Serve afterwards. 

Chef's tip :
It is advisable to serve this croque monsieur with a nutmeg cream, a parmesan cream or a lettuce coulis.


Broccoli-salmon quiche from Benoît Castel

For 2 people (1 mold of 16 cm)
Preparation time : 20 minutes
Cooking time : 40 minutes
Rest: 1 night

Quiche dough
10 g salt
18 cl (180 g) of water
250 g butter
500 g flour
quiche maker
75 g of fresh cream
25 g of liquid cream
2 eggs
Salt pepper

1 brocoli
50 g grated Gruyère cheese
2 smoked salmon slices

The day before prepare the dough. Start by diluting the salt in the water. With a mixer or between your hands, mix the very cold butter cut into small pieces with the flour. Then add the water. As soon as the dough is homogeneous, stop kneading, form a ball, wrap it in cling film, and keep overnight in the refrigerator.
The same day, prepare the quiche mixture by whisking all the
ingredients. Cut the trunk of the broccoli and cook the small broccoli florets for 3 minutes in salted boiling water. Cool after cooking.
Roll out the quiche dough and place it in the pan. Preheat your oven to 160°C. In your mold, first distribute the Gruyère in the bottom: this will waterproof the dough to ensure good cooking. Then add the broccoli florets and the salmon cut into strips. Pour the quiche mixture almost to the top of the mould.
Bake for 40 minutes.

Chef's Tip :
You can keep the excess dough in the freezer for the next quiche!


Semi-cooked chocolate with orgeat cream from Christophe Michalak

4 stages including dressing for this ultra-easy but above all ultra-gourmet recipe given to us by Pastry Chef Christophe Michalak.

Recipe for 4 people
Preparation time : less than 30 minutes

65 g half-salted butter
75 g dark chocolate with 70% cocoa
80 g brown sugar
2 whole eggs, i.e. 100 g
30 g of flour passed through a sieve

For the Orgeat whipped cream:
200 g of whipped cream
10 ml (10 g) orgeat syrup

4 circles 6 cm in diameter and 4,5 cm high

Melt the butter and chopped dark chocolate in a saucepan over low heat.
Add the eggs and sugar with a whisk, then the sifted flour. Arrange everything in 4 circles 6 cm in diameter and 4,5 cm high. Leave to rest for at least an hour in the refrigerator.
Bake them at 190°C for about 8 minutes. Then at the exit of the oven, to stop the cooking, slide the hot circles on a cold grid. The index of perfect cooking? Just firm on the outside and flowing on the inside!
In a cul-de-poule*, pour the whipping cream and the orgeat syrup. Then whip the very cold cream with a whisk until you get a foamy texture.

Chef's Tip

The purpose of this dessert is to pipe the very cold cream on the very hot semi-cooked ones just before tasting. Chills guaranteed!


Cyril Lignac's chocolate-vanilla marbled cake

Le cult marbled cake de Cyril Lignac, ideal for tea time…

Recipe for 6 people
Preparation time : 30 minutes
Cooking time : 45 minutes

For the plain cake:

  • 30 g sweet butter
  • 5 egg yolks
  • 130 g of semolina sugar
  • 70 g of liquid cream
  • 100 g flour T55
  • 2 g of baking powder

For the chocolate cake

  • 30 g sweet butter
  • 80 g of egg yolks (i.e. 4 eggs)
  • 110 g of semolina sugar
  • 20 g cocoa powder
  • 2 g of baking powder
  • 90 g flour T55
  • 60 g of liquid cream

For the milk and almond coating

  • 50 g chopped almonds
  • 225 g of milk chocolate
  • 50 g sunflower oil

For the praline puff pastry

  • 50 g of milk chocolate
  • 10 g sweet butter
  • 90 g hazelnut praline
  • 50 g of feuilletine glitter

For the plain cake: 
Melt it Butter. Mix them egg yolks tempered in the stand mixer bowl with the sucre. Then add the liquid cream, then the sifted flour with the yeast. Mix gently with a whisk. Finally add the melted butter. Book.

For the chocolate cake: 
Melt the butter. Mix them egg yolkss tempered in the mixer bowl with the sugar and Cocoa Powder. Then add the liquid cream, then the flour sieved with the yeast. Mix gently with a whisk. Finally add the melted butter. Book.

For the milk and almond coating: 
Preheat your oven to 210°C (th. 7). On a baking sheet covered with parchment paper, spread the almonds, then roast them in the oven until the desired color, about 5 minutes. In a bain-marie, melt the chocolate at 45°C. Then add thesunflower oil and roasted almonds. Reserve at room temperature.

For the praline puff pastry: 
Melt the chocolate and the butter separately. Mix the melted chocolate with the praline and the feuilletine. Add the melted butter. Spread the mixture on a baking sheet covered with parchment paper, cut out a rectangle the size of your cake tin.
Reserve in the refrigerator.

By Melanie Hroorakvit

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