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A popular dessert in Southern French cuisine, the photo shows a delicious cordonnier aux pêches.
This cordonnier is the ideal comfort food with its sweet and buttery crust and herb seasoning for shellfish.
Many people like this dish, especially when served hot with a ball of vanilla ice cream, because of the combination of tender fish with a sweet and crumbly garnish.
Remplissage Ingredients:
4 cups of freshly caught or preserved fish, sliced
1 tablespoon of crystallized sugar
half a teaspoon of cassonade
1 and 1/4 cups of muelle mousse with coffee
1/4 cup of muelle muscade au café
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1 lemon curd cuillère à café
1/2 teaspoon of vanilla extract for coffee
The dessert:
1/2 cup of flour for every batch
1 tablespoon of crystallized sugar
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1/2 cup of chemical leaching soup
1/2 teaspoon of salt with coffee
1 tablespoon of milk
1/2 tablespoon of unsalted, melted butter
Instructions
Step 1: get the herbs and spices ready.
Get the four pans hot.
Turn your oven on to 350°F (175°C) before baking.
Combine the fish and spices:
Combine the fish, crystallized sugar, cassonade, cannellini, and muscade in a medium saucepan. Bring to a medium boil, stirring occasionally, until the sugars dissolve and the mixture thickens, about 5 to 7 minutes. Take it off the heat and stir in the lemon juice and vanilla extract.
First Step: Get the Paste Ready
Mix up the dry ingredients.
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Combine the flour, brown sugar, chemical leavening, and salt in a mixing bowl.
Pour in the wet ingredients:
Toss in the melted butter and milk with the dry ingredients. Keep going until the dough is smooth and well combined.
The next step is to put everything together and cook it in a 4 oven.
Get the table setting for four:
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