Pomme cannelle

Ingredients

For 8 pommes cannelle:

  • 600 gr of flour
  • 100 gr of soft butter
  • 1 egg + 1 egg yolk
  • 2 tablespoons of sugar
  • 1 teaspoon of salt
  • 15 cl of lukewarm milk
  • 10 cl of water
  • 1 sachet of dehydrated baker's yeast
Preparation
  1. In a bowl, mix the lukewarm water and milk, the sugar and the yeast, then let soak for about ten minutes so that the yeast is well impregnated.
  2. In another container, mix the butter, flour and salt to obtain a powder.
  3. Combine the two mixes and knead for about ten minutes until you get a compact dough that does not stick to your fingers.
  4. Wrap in a damp cloth and let the dough rise in a warm corner (around 35°C) for 1h30.
  5. When your dough has risen, knead it again.
  6. Divide it into 8 pieces of similar size.
  7. For your gilding, mix an egg yolk and a little milk.
  8. Roll the dough like a stick of chalk but thicker and try to wait for the total size of about 40 cm.
  9. Do the same for the 8 pieces.
  10. Create a tower by wrapping it around itself in a circular fashion.
  11. Place your turns on baking paper on the oven tray.
  12. With the help of a brush, apply the gilding on the dough lightly on the 8 rolled pieces of pasta.
  13. With the help of a pair of scissors score the dough every 1½ cm.
  14. Preheat your oven to 180°C (Thermostat 6).
  15. Once preheated, bake your pomme cannelles for about half an hour.
  16. Once golden, your pomme cannelles are ready to be removed from the oven.
  17. Let cool before tasting ;-)

Communion chocolate

Ingredients

For 6 servings:

  • 1 liter of semi-skimmed milk
  • 1 small can of sweetened condensed milk (350 gr)
  • 40 gr of quality cocoa powder
  • 1 teaspoon of cornstarch (maizena)
  • 35 cl of water
  • 1 pinch of grated nutmeg
  • 1 stick of Ceylon cinnamon
  • 1 lime zest
  • 1 tablespoon of vanilla extract
Preparation
  1. In a saucepan, pour about 10 cl of water.
  2. Add the lemon zest, cinnamon stick, grated nutmeg and vanilla extract and let the mixture come to a boil then reduce the heat.
  3. Pour in the semi-skimmed milk, the sweetened condensed milk and 25 cl of water.
  4. Mix well with a wooden spoon and bring to a simmer.
  5. Dissolve the powdered chocolate in a little hot milk then add it to the mixture.
  6. Bring to a simmer again, stirring so that the milk does not stick.
  7. Dissolve the cornstarch (maizena) in a little water, add it to the chocolate, mixing vigorously to avoid the formation of lumps so that the mixture thickens.
  8. Take care to watch the chocolate carefully and do not stop stirring to prevent it from burning.
  9. Bring to a boil so that the cornstarch cooks then lower the heat and simmer for ten minutes, stirring constantly.
  10. At the end of cooking, remove the cinnamon stick and lemon peel using a skimmer.
  11. Serve the chocolate hot!