At Alliance Française DuPage, we love to have parties and we love to cook, as you can see by our Picture Gallery.
Here are some of the delicious recipes from Chef Chris's cooking demonstrations, and other recipes that members have brought to our potluck feasts.
Profiteroles with Chocolate Sauce
Sautéed Gambas with Port Wine Sauce and Creamy Polenta
Panko-Crusted Pork Schnitzel with Creamy Caper & Bacon Sauce
Classic Paris Bistro Croque Monsieur
28.35 grams = 1 ounce
1 liter = 33.8 fluid ounces
1 kilogram = 2.21 pounds
1,000 grams = 1 kilogram
10 CL = about 3-1/2 ounces
25 CL = about 8-1/2 ounces
50 CL = about 17 ounces
75 CL = 25.35 ounces
750 ML = 25.35 ounces
Special baking materials: pastry bags and tips, silicone sheet or parchment paper, 13 x 18 inch baking sheet, digital scale
Pâte à Choux (éclair paste)
Large batch yields 40 profiteroles (2 small 13 by 18 inch pans)
Small batch yields 20 profiteroles (1 small 13 by 18 inch pan)
Ingredients:
Ingredient: Large Batch, Small Batch
Water: 290 Grams, 145 Grams
Salt: 7 Grams, 3.5 Grams
Butter, cubed: 130 Grams, 65 Grams
Bread flour: 200 Grams, 100 Grams
Eggs: 255 Grams, 128 Grams
1 additional egg for the egg wash
Method:
Chocolate Sauce
Ingredients:
Ingredient: Large Batch, Small Batch
Water: 240 grams, 120 grams
Granulated sugar: 170 grams, 85 grams
Cocoa powder: 70 grams, 35 grams
Heavy cream: 150 grams, 75 grams
Method:
Ice Cream
For a traditional profiterole, purchase vanilla ice cream – about 1 pint for a small batch, 2 pints for a large batch.
Chef’s Notes:
If you have a smaller hand, use a 14-inch plastic coated decorating (pastry) bag. If you have a larger hand, use a 16-inch plastic coated decorating (pastry) bag.
*You may also use a 1-gallon size Ziploc-type plastic bag. Cut off a corner and insert the tip before filling the bag with the paste. However, you will not have as much exact control over the piping.
Use a Number 825 open star piping tip (Ateco Brand) OR a Number 805 plain decorating tip (Ateco Brand).
Servings: 2 servings of 4 prawns each
Gambas
Ingredients:
Method:
Creamy Polenta
Ingredients:
Method:
Serving suggestions:
Spoon a mound of creamy polenta on a rectangular plate forming a line. Place the gambas and sauce on the polenta and garnish with parsley, and a little grated Parmesan.
Servings: 6
Crème Anglaise Sauce
Ingredients:
Method:
Meringue Snow Eggs
Ingredients:
Method:
Caramel
Ingredients:
Method:
Assembly
Servings: 3
Ingredients:
Method:
Heat the chopped ham and butter in a large saucepan over medium-high heat; cook, stirring occasionally, until ham is almost crisp, 3–4 minutes.
Add shallot, carrot, leek, and celery; cook, stirring occasionally, until vegetables are soft, 5–7 minutes.
Add chicken stock, prepared chestnuts, bay leaf, and thyme; bring to a boil. Reduce heat to medium; cover, cook until chestnuts are very tender, about 30 minutes. Remove from heat and let cool slightly. Discard bay leaf and thyme. Working in batches, purée soup in a blender or food processor until smooth.
Return soup to saucepan and place over medium heat. Stir in cream, nutmeg, salt, and pepper. Adjust the seasonings if desired. Cook over medium heat until soup is slightly thick, about 5 minutes more.
Garnish with parsley (optional) before serving.
How to prepare the chestnuts:
Equipment – sheets of aluminum foil, baking sheet
*PLEASE USE CAUTION WHEN CUTTING CHESTNUTS
Place the chestnuts flat side down on a cutting board. Use a serrated knife to score on both sides of each chestnut. The serrated knife will not slip as much on the exterior layer.
Once you've scored them all, place the chestnuts in boiling hot water for 1 minute. (This will help them steam in the oven.) Drain.
Make a parcel by tearing a length of aluminum foil about 12 inches long, and place about one quarter of the chestnuts in a single layer. Gather up the edges to form a parcel with a small opening on top (while still keeping them in a single layer). Place the parcels on a baking sheet. Repeat this 3 more times to use all the chestnuts.
Bake at 350°F until the edges of the chestnut shells really curl up, at least 30 minutes. Leave the baking sheet in the oven and working with one parcel at a time, peel off the shell and the skin at the slice. (A paring knife makes this job easier). Do this as soon as they are cool enough to handle; the shells are harder to peel when cold. Don't open up a parcel until you are ready to peel the chestnuts. If necessary, put them back in the oven to stay warm.
Save the inner portion of the chestnut for use in the soup. Discard the shells.
Inspired by a Christian Constant recipe
Servings - 1 10" inch tart
Tarte Crust
Equipment - 10" fluted tart pan
Ingredients:
Method:
Ganache
Ingredients:
Method:
Chocolate Glaze
Ingredients:
Method:
4 servings
Creamy caper and bacon sauce
Ingredients:
Method
Panko-crusted Pork Schnitzel
Ingredients:
Method
Serving suggestions
Slightly warm the crème fraiche sauce in a microwave or sauce pan. Serve with the pork schnitzel.
Optional - Garnish with lemon wedge and chopped parsley.
One 9-inch Springform Cake Pan
Parchment paper
Ingredients:
Method:
Serving suggestions: This cake is best on the day it is baked.
Serve wedges of the cake just by itself, or with crème fraîche or vanilla ice cream.
To hold overnight - DO NOT COVER OR THE CAKE WILL GET SOGGY!
Chef Notes: For best results, peel and core the apples, bake them on a pan in the oven, while the apples are baking measure all of your ingredients, then prepare the pan, make the cake batter and fold in the finished cooled apples.
Yield : 2 sandwiches
Béchamel Sauce Ingredients
Method - Béchamel Sauce
Melt butter in a medium saucepan over low/medium heat until foamy. Add flour and cook, stirring, until mixture is pale and foamy, about 3 minutes. Gradually add hot milk, stirring with a whisk until mixture is smooth. Cook, stirring continuously, until sauce is thick and somewhat elastic, about 4 minutes. Remove from heat and add nutmeg, salt and pepper. Cool to a warm temperature before using.
Note: Béchamel can be made 1 day ahead. Let cool; press plastic wrap directly onto surface and chill.
Sandwich Ingredients
Method - Assembling the Croque Monsieurs:
Preheat oven to 425°. Place the oven rack in the middle of the oven.
On a work surface, spread 1 bread slice with 1 teaspoon of Dijon mustard, and then about 1 heaping Tablespoon of the béchamel sauce, spreading evenly and extending all the way to the edges. Place 2 slices of ham on top. On the second piece of bread, spread 1 heaping Tablespoon of béchamel sauce and then flip the bread onto the ham, sauce side down.
Spread 1 more heaping Tablespoon of béchamel sauce on the top of the sandwich, gently spreading to the edges. Place the bread slices on a buttered baking sheet.
Top with about 1/4 cup grated cheese.
Repeat the process for the second sandwich.
Bake 15 minutes. If desired, place under a broiler for additional browning.
Note: Sandwiches can be made (but not baked) 1 day ahead. Cover with plastic wrap; chill until ready to cook.
Yield : 2 sandwiches
Béchamel Sauce Ingredients
Method - Béchamel Sauce
Melt butter in a medium saucepan over low/medium heat until foamy. Add flour and cook, stirring, until mixture is pale and foamy, about 3 minutes. Gradually add hot milk, stirring with a whisk until mixture is smooth. Cook, stirring continuously, until sauce is thick and somewhat elastic, about 4 minutes. Remove from heat and whisk in mustards and nutmeg; season with salt and pepper. Cool to a warm temperature before using.
Note: Béchamel can be made 1 day ahead. Let cool; press plastic wrap directly onto surface and chill.
Sandwich Ingredients
Method - Assembling the Croque Monsieurs:
Preheat oven to 475°. Place the oven rack towards the top (second position from the top) for better browning of the sandwich. On a work surface, spread 1 bread slice with about 1 heaping Tablespoon of the béchamel sauce, spreading evenly and extending all the way to the edges. Place 2 slices of ham on top. On the second piece of bread, spread 1 heaping Tablespoon of béchamel sauce and then flip the bread onto the ham, sauce side down.
Spread 1 more heaping Tablespoon of béchamel sauce on the top of the sandwich, gently spreading to the edges. Place the bread slices on a buttered baking sheet. Top with about 1/3 cup grated cheese. Sprinkle on Herbes de Provence.
Repeat the process for the second sandwich.
Bake until cheese is brown and bubbling, 15 minutes.
Note: Sandwiches can be made (but not baked) 1 day ahead. Cover with plastic wrap; chill until ready to cook.
Pâte Sucrée Dough
Yield: 9 inch fluted tart shell
Ingredients
Method
Pastry Cream
Ingredients
Method
Assembly of the Fruit Tart
Ingredients
Inspired by Anthony Bourdain from Brasserie Les Halles restaurant, NY
4-6 generous servings
Ingredients:
Method:
Melt butter in a sauce pan, add the chopped leeks. Sweat the leeks covered over a low heat without coloring them for 5 minutes.
Add the potatoes. Cover and simmer for 2 more minutes.
Add the chicken stock, bring to a full boil uncovered. Add a little salt and pepper.
Cover and turn back down to a low simmer for 35 minutes.
Purée the mixture using a blender or an immersion stick blender or a food processor (about 1 minute until smooth).
Return the mixture to the heat and add the cream and nutmeg. Simmer for 5 minutes, then remove from heat.
In order to cool the soup much faster, place it in a stainless steel metal bowl and cover with plastic film, placing the plastic film directly in contact with the top of the soup so a skin does not form.
Chill thoroughly in the refrigerator. This soup always tastes better the next day.
When ready to serve, adjust the seasoning again with salt and pepper. This is a very important step with a cold soup as all spices are less pronounced when eaten cold.
Check the thickness of the soup. If it is too thick for your taste, stir or whisk in a little milk.
Garnish with chopped chives and/or chive flowers.
Inspired by a recipe on America's Test Kitchen
Yield: 1 9 inch cake
Filling Component
Ingredients:
5 oz. (2/3 cup) water
4 oz. (1/2 cup) dried chopped apricots
2.5 oz. (1/3 cup) granulated sugar
1 Tb. lemon juice
Method
Place the water and apricots in a blender (not a food processor) at medium speed for 2 full minutes. Place in a saucepan along with the granulated sugar. Cook on medium heat, stirring constantly until it is thickened (about 3-4 minutes). Add the lemon juice and set aside.
Cake Component
Ingredients:
8 oz. (16 Tb.) unsalted softened butter
7 oz. (¾ cup plus 2 Tb.) granulated sugar
5 egg yolks for the batter
1 ounce (2 Tb.) rum
1 tsp. vanilla extract
8 ½ ounces (2 cups) all-purpose flour
½ tsp. salt
Extra butter for greasing the cake pan
Egg wash
1 egg yolk
1 tsp. water
Method
Place softened butter in a mixer with a paddle attachment and mix for 1 minute on medium high speed. Add the granulated sugar and mix on medium high for 3 more minutes.
Add the yolks one at a time on medium high speed until they are incorporated (about 30 seconds total time for the 5 yolks). Scrape down the bowl.
Add the rum and vanilla, then mix on medium high speed for 1 more minute.
Add the flour and salt. Mix for 30 seconds on low speed. Scrape down the bowl.
Generously grease a 9-inch cake pan with butter. Spread ½ of the batter into the pan, spreading evenly all the way to the edges.
Place the pan in the freezer uncovered for about 10 -15 minutes. When removed from freezer, the batter in the pan needs to be very stiff.
Remove and add the apricot filling on top. Spread the filling very evenly up to ½ inch from the edge. Place the pan in the freezer for 10 - 15 minutes. When removed from freezer, the apricot filling should be very stiff.
Remove from freezer and gently spread the other half of the batter on top, all the way to the edge, making sure that the top layer of batter is level and even.
Mix together 1 yolk and 1 tsp. water in a small bowl. Brush on top of the smooth cake.
Take a fork and make a diamond pattern by dragging slightly into the top of cake 3 times in each direction.
Bake at 350° for about 40-45 minutes. Let cool 10 minutes in the pan.
Run a knife around the outside of the cake to be sure it doesn't stick inside the pan edge.
Turn out onto a cooling rack, pattern side up.
Based on a recipe by David Lebovitz
Pastry Dough
Ingredients:
3 ounces (6 Tb.) unsalted butter
1 Tb. vegetable oil
3 Tb. very hot water
1 Tb. granulated sugar
1/8 tsp. salt
5 ounces (1 slightly rounded cup) all-purpose flour
Method:
Preheat oven to 400°. Place the flour in a bowl with the other dry ingredients. Stir to incorporate.
Put butter in a small sauce pan and heat over medium heat until slightly browned (beurre noisette). Remove from heat. Combine the water and vegetable oil, then add the water/oil slowly to the butter so it doesn't splatter.
Add this to the flour mixture. Stir with a spoon until well combined.
Let stand a few minutes to cool slightly.
Transfer to either a 9 " round fluted tart pan or a 14" x 4" rectangular tart pan and spread inside in a thin layer.
Save a small amount of dough for possible cracks after baking.
Prick the layer of dough with a fork a few times to prevent bubbling.
Bake for about 15 to 20 minutes until golden brown.
If there are any cracks, smear a small amount of the dough into them to make the shell watertight. Let cool. This shell can be prepared ahead of time and frozen if desired.
Leave in the metal pan for support.
Chorizo Ricotta Custard
Ingredients:
½ bunch green onions, sliced very thinly
1 Tb. butter
2 tsp. fresh thyme (reserve some for garnish if desired)
1 egg
8 ounces (scant cup) ricotta cheese
4 ounces (1/2 cup) heavy cream
4 ounces (1/2 cup) whole milk
4 ounces chorizo sausage (1 link,) sautéed and broken up well, set aside
Salt and pepper to taste
Method:
Sauté the green onions in the butter for a few minutes to wilt them. Add the thyme.
Remove from heat and set aside.
In a mixing bowl, combine the egg, cream, milk, and ricotta, salt and pepper. Stir very well with a wire whip.
Put pre-baked tart on a shallow baking pan so it can be moved easily after being filled with the cream mixture. Place the cooked chorizo and green onions in the baked tart shell. Pour in the cream mixture until it almost reaches the top of the pan. Place in 400° oven to bake until the tart is set, about 25-30 minutes. There should be no jiggle in center of tart when baked.
Serve at room temperature with a little garnish of fresh thyme if desired.
Yield: About 20 small truffles
Ingredients:
1/4 cup heavy whipping cream
8 ounces (by weight) chopped semi-sweet dark chocolate
2 Tb. unsalted butter, chopped into small pieces
1/4 cup seedless raspberry jam
1 Tb. Chambord raspberry liqueur (optional)
Pinch of salt
Cocoa powder - as needed
Method:
Heat the heavy cream until just boiling in a small sauce pan. Pour over the chopped chocolate. Let sit for 1 minute for the heat to penetrate into the chocolate. Stir well with a spatula.
Add the pinch of salt.
Add the butter a little at a time stirring constantly until it is all incorporated.
Add the jam and stir well.
Refrigerate uncovered until very firm (about 2 hours).
Shape the truffle filling into small balls, rolling them in your hands. Then roll the balls in cocoa powder and remove the excess powder.
Optional: Roll the balls in melted chocolate and then immediately roll in the cocoa powder.
Served at the 2019 Fête de Noël, submitted by Chef Chris
Serves 6
Note: For richer flavor, prepare the day before but only cook for 1 hour. Chill overnight so the flavors meld together. Finish cooking the next day for another hour.
This method works better than cooking completely the first day, then reheating the next day, since the meat will become TOO tender and fall apart.