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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...

Winter Cream Roll


Ingredients

For the roll sponge:

  • 8 eggs, separated into yolks and whites.
  • 120g flour.
  • 200g sugar.
  • 1 pinch of salt.

For the pastry cream:

  • 750g milk.
  • 9 egg yolks.
  • 225g sugar.
  • 70g cornstarch.

You'll also need:

  • A 40x35cm baking tray.
  • Parchment paper.

For garnish:

  • Walnut halves.
  • 100g white chocolate, melted with a teaspoon of sunflower oil.
  • 100g dark chocolate, melted with a teaspoon of sunflower oil.
  • Rose leaves (or other firm leaves) to make chocolate leaves.

Preparation

- You can make the chocolate leaves ahead of time. Use natural leaves that are firm with well-defined veins, like rose or ivy leaves.
- Wash and dry them thoroughly.
- To coat them, place the chocolate and sunflower oil in a double boiler until melted.
- Paint the leaves with a brush on the underside, where the veins show up best.
- Refrigerate so they can cool and if needed, give them a second coat.
- Do the same with the white chocolate leaves and the walnut halves.
- Let them cool in the refrigerator, and when the chocolate is completely set, carefully peel away the natural leaf and set the chocolate leaves aside.

- Now let's make the pastry cream: Put the sugar and milk on to boil. Separately, beat the yolks with the cornstarch until you have a smooth cream.
- When the milk starts to boil, pour it into the yolks while stirring constantly, then return the mixture to the heat. Lower the temperature and keep stirring continuously until it thickens.
- Off the heat, keep stirring a bit longer, then transfer to a tray and let it cool completely.
- Preheat the oven to 180°C, top and bottom heat.
- Line the baking tray with parchment paper.
- Beat the 8 egg whites with a pinch of salt until they're stiff, then set aside.
- In a separate bowl, beat the yolks with the sugar. When they've increased in volume, add the sifted flour, folding it in gently by hand or with a spatula.
- Finally, fold the yolk mixture into the whites in two or three additions.
- Pour the batter onto the tray, over the parchment paper.
- Bake for 10 minutes without opening the oven door.
- After 10 minutes, remove the tray from the oven and immediately roll up the sponge with the parchment paper still attached. Let it cool completely.
- Unroll the sponge, spread the cream filling over it, and roll it back up.
- Trim a small piece from each end to make it look neater, then refrigerate.
- Drizzle stripes of dark and white chocolate over the roll, and before it sets, press the walnuts and chocolate leaves onto the surface.
- Serve it nice and cold. Hope you enjoy it!
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