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Crispy Leek Fritters and Hamburgers

I highly recommend making these crispy leek fritters. No one will guess what they're eating until you tell them. They come out wonderfully crisp and flavorful—the name says it all. Ingredients for 4 people 500g ground meat (beef, pork, chicken...), your choice. 250ml milk. 2 heaping tablespoons flour. 1 onion. 1 whole egg. salt and pepper (optional). olive oil. Ingredients for the crispy leek fritters white parts of 2 leeks. 1 egg. 120g flour + 2 tablespoons for coating. 150ml cold water. 1 packet of baking powder (the kind for making sodas and fizzy drinks). 1 pinch of salt. olive oil for frying. Preparing the hamburgers In a pan with a splash of oil, fry the meat. It doesn't need to brown much—just season with salt and pepper. Remove the meat from the pan, and in the same oil, fry the finely chopped onion. Return the meat to the pan and mix everything together well. Add the flour, cook it briefly, then like you're making a bécham...

Chocolate and Pine Nut Coca

 


 Ingredients

For a 40x30cm coca.

For the dough:

  • 400g bread flour.
  • 80g milk.
  • 30g cocoa powder.
  • 4 whole eggs.
  • 60g butter.
  • 40g sweet anise liqueur.
  • 9g dry yeast (or 25g fresh yeast).
  • 100g sugar.
  • 1/2 tsp salt.

For the chocolate cream:

  • 300g milk.
  • 100g sugar.
  • 4 egg yolks.
  • 25g cocoa powder.
  • 20g cornstarch.

You'll also need:

  • Pine nuts, or sliced almonds (raw).


Preparation

To make the chocolate cream: Put the milk and sugar in a saucepan over the heat.
In a bowl, whisk the egg yolks with the cornstarch and cocoa powder until there are no lumps.
When the milk starts to boil, ladle out a bit and mix it into the egg yolks.
Pour this mixture back into the rest of the milk and, using a hand whisk, stir vigorously as it thickens quickly. Don't let it boil. Remove it from the heat just before it does and keep whisking for two more minutes off the heat so you get a beautifully smooth cream.
Set it aside in a bowl.
To make the coca: In the bowl of a stand mixer, or in a large bowl, knead together all the dough ingredients.
Transfer the dough to another bowl brushed with olive oil and let it rise for 1 hour.
After the hour, place the dough on a baking sheet lined with parchment paper.
Stretch and flatten it into a square or rectangular shape.
Let it rest for another 30 minutes.
Preheat the oven to 180°C, with heat from both top and bottom.
Then, using the reserved chocolate cream in a piping bag, pipe lines across the coca and scatter the pine nuts on top.
Bake for 12 to 15 minutes.

Enjoy this sweet treat!
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