Vive la France

This Sunday, I went for French food.

Tarte flambée

Coq au vin with rice

Eclairs

At first, I put together the ingredients for the dough and let it work for an hour.

Then I took the chicken, washed it, cut into four pieces and salt and pepper it. Slice and dice some bacon and heat it in hot butter. Add the chicken and fry all pieces from both sides. Chop some spring onions and add them. Pour some flour over it, deglaze it with a quarter liter of red wine, add some thyme and let it simmer on medium heat for 30 minutes. Turn the chicken pieces from now and then.

In the meantime, roll out the bread dough on a baking tray. Chop an onion and glaze them in oil. Then mix it with creme fraiche, salt and pepper. Put the mixture on the dough and top it with bacon dices and some olive oil. Let it bake 10-12 minutes in the oven at 200°C.

Tarte flambee is a traditional Alsacienne dish which I love since I had lived in Strasbourg. Today I made the classical version, but there are also varieties with tomatoes, banana nutella and still more.

Clean mushrooms, chop them and add to the chicken. Let it cook shortly. Season the sauce with salt, pepper and chicken broth.

Serve with steamed rice mixed with the green of the spring onions.

After lunch, Mom and me prepared the dessert. Eclairs are made from a choux pastry dough. For this you mix an eighth liter of water and milk, salt, butter and sugar and let it cook. Add the flour and stir it with a wooden spoon to a soft dough. Put the pot back on the cooking area, stir further until the dough detaches from the ground. Add an egg, stir it again until soft and proceed so till the last egg. Fill the dough in a piping bag and put 10 cm lines on a baking tray. Bake at 200°C for about half an hour until golden yellow. Then let them cooldown.

Then prepare the cream. Heat milk with an open sliced vanilla bean. After it boiled, take out the vanilla bean. Mix egg yolks with sugar, add flour. While stirring, add the milk. Put it back in the pot and stir it at medium heat until it thickens. Add whipped egg whites and stir it. Sprinkle sugar on the cream and let it cool.

Cover half the pastries with melted chocolate. When the chocolate hardened, put cream on a pastry and top it with a chocolate pastry. Really delicious.