Bonjour,
Je recherche des recettes salées ou sucrées à bases de vanille Gourmet
dont je viens de recevoir un bon kilo😇
D'ailleurs si quelqu'un en veut je suis prête à en ceder aussi🙂
Original post
Recettes à base de vanille en gousse
by Travaway
This discussion is in French, the community’s main language.
Ingrédients pour 6 personnes
1 paquet de feuilles de brick,
30 grs de beurre fondu,
20 grs de sucre glace,
6 bananes naines, 50 grs de sucre, 5 cl de rhum,
1/4 litre de lait, 2 oeufs, 50 grs de sucre, 25 grs de farine, 1 gousse de vanille.
Dans un bol mélanger les œufs entiers avec le sucre, la farine, et les graines de la gousse de vanille. Dans une casserole faire bouillir le lait avec la gousse de vanille grattée. Verser le lait sur le mélange et remettre l’ensemble dans la casserole. Faire bouillir tout en mélangeant et cuire 3 minutes après ébullition. Verser la crème pâtissière dans une plaque entre du film alimentaire. Réserver au frais pendant 1 heure pour qu’elle refroidisse.
Eplucher et couper les bananes en 2 dans la longueur. Dans une poêle faire fondre du sucre jusqu’à l’obtention d’un caramel, déposer les bananes à l’intérieur et cuire 30 secondes. Flamber avec du rhum et retourner les. Réserver de côté.
Couper les feuilles de brick en 60 carrés de 6 cm sur 6. Badigeonner chaque feuille de beurre puis saupoudrer les de sucre glace. Réaliser 12 portions, de 5 feuilles de brick superposés chacune. Les déposer sur une plaque allant au four et les cuire sous le grill du four à 240°C pendant 4 à 5 minutes (coloration dorée).
Monter le mille feuilles en superposant un carré puis de la crème, les bananes et finir avec un carré.
sinon il y'a la creme anglaise qui acompagne de tres bon moelleux au chocolat:
molleux au chocolat pour 4 personnes
100 gr de chocolat 100 gr de beurre 90 gr de sucre 50 gr de farine 2oeufs entiuer et 2 jaune d'oeuf
fondre doucement le beurre avec le chocolat melanger energiquement les oeufs et le sucre jusqu'a ce que le melange blanchisse un peu. ajouter la farine puis le chocolat-beurre fondu. verser dans des ramequins preablement beurré au four environ 10-15 mns a 180 °, bien surveilleur la cuisson, c'est pret lorsque le dessus est craquellé sortir du four et laisser refroidir 10 mns avant de servir accaompgne d'une creme anglaise on peut y rajouter un coulis de framboise avec qq framboise fraiche c'est suuuuuuuuuuuuuuuuuper bon!!
6 bananes naines, 50 grs de sucre, 5 cl de rhum,
1/4 litre de lait, 2 oeufs, 50 grs de sucre, 25 grs de farine, 1 gousse de vanille.
Dans un bol mélanger les œufs entiers avec le sucre, la farine, et les graines de la gousse de vanille. Dans une casserole faire bouillir le lait avec la gousse de vanille grattée. Verser le lait sur le mélange et remettre l’ensemble dans la casserole. Faire bouillir tout en mélangeant et cuire 3 minutes après ébullition. Verser la crème pâtissière dans une plaque entre du film alimentaire. Réserver au frais pendant 1 heure pour qu’elle refroidisse.
Eplucher et couper les bananes en 2 dans la longueur. Dans une poêle faire fondre du sucre jusqu’à l’obtention d’un caramel, déposer les bananes à l’intérieur et cuire 30 secondes. Flamber avec du rhum et retourner les. Réserver de côté.
Couper les feuilles de brick en 60 carrés de 6 cm sur 6. Badigeonner chaque feuille de beurre puis saupoudrer les de sucre glace. Réaliser 12 portions, de 5 feuilles de brick superposés chacune. Les déposer sur une plaque allant au four et les cuire sous le grill du four à 240°C pendant 4 à 5 minutes (coloration dorée).
Monter le mille feuilles en superposant un carré puis de la crème, les bananes et finir avec un carré.
sinon il y'a la creme anglaise qui acompagne de tres bon moelleux au chocolat:
molleux au chocolat pour 4 personnes
100 gr de chocolat 100 gr de beurre 90 gr de sucre 50 gr de farine 2oeufs entiuer et 2 jaune d'oeuf
fondre doucement le beurre avec le chocolat melanger energiquement les oeufs et le sucre jusqu'a ce que le melange blanchisse un peu. ajouter la farine puis le chocolat-beurre fondu. verser dans des ramequins preablement beurré au four environ 10-15 mns a 180 °, bien surveilleur la cuisson, c'est pret lorsque le dessus est craquellé sortir du four et laisser refroidir 10 mns avant de servir accaompgne d'une creme anglaise on peut y rajouter un coulis de framboise avec qq framboise fraiche c'est suuuuuuuuuuuuuuuuuper bon!!
Bonjour 🙂 : exact pour le rhum(brun), mais ne jamais ressortir la gousse, toujours completer la bouteille pour que la vanille soit toujours immergee, a l'abri de l'oxydation . Perso, j'en verse 2 ou 3 gouttes dans le cafe (pas plus, c'est pour l' arome 😇) . Pas besoin de jeter la gousse, elle va durer des annees
je l'ai plus vu avec du rhum brun des iles comme mada, cuba ou martinique, mais tu peux nous faire un test et nous faire part du resultat!
Cela doit pas etre mauvais, de toute facon!😎
si tu veux que le rhum prenne bien le gout de la vanille, il faut veiller a ce que les gousses soient bien fendues. Je pense que deux cela doit suffire et qu'au bout de une semaine ou deux, tu peux boire ton rhum. Cependant je suis pas une spéciliaste, alors il se peut que je me trompe!😉
si tu veux que le rhum prenne bien le gout de la vanille, il faut veiller a ce que les gousses soient bien fendues. Je pense que deux cela doit suffire et qu'au bout de une semaine ou deux, tu peux boire ton rhum. Cependant je suis pas une spéciliaste, alors il se peut que je me trompe!😉
Ça serait mieux avec du rhum brun.
Michel
Michel
Tu peux le faire avec du blanc, mais attends un mois si tu veux que ça "goûte" vraiment. Comme le rhum blanc est en général plus costaud que le brun, tu peux le sucrer aussi (je mets de la cassonade), jusqu'à avoir un liquide sirupeux qui descend comme du petit lait (mais - attention danger !!! - qui fait toujours 50-55° et qui saoûle très vite 😛 hips).
Après, vu qu'une gousse suffit, tu peux tester des combis : vanille-agrumes (et cannelle ?), vanille-banane (attention, 3 mois de patience !), vanille-figues, etc, etc, les possibilités sont infinies et le dosage un art (moi j'aime bien gingembre-curcuma, mais on sort de la vanille...).
Après, vu qu'une gousse suffit, tu peux tester des combis : vanille-agrumes (et cannelle ?), vanille-banane (attention, 3 mois de patience !), vanille-figues, etc, etc, les possibilités sont infinies et le dosage un art (moi j'aime bien gingembre-curcuma, mais on sort de la vanille...).
Ha oui merci, bien fendue dans la longueur, c'est noté !
mais je vais suivre le conseil de Michel et acheter une bouteille de Rhum Brun, je voudrais être certaine que ça soit bon 😏. Quelqu'un aurait il une marque à me conseiller ? et je garderai le blanc qui me sert pour les punchs...
mais je vais suivre le conseil de Michel et acheter une bouteille de Rhum Brun, je voudrais être certaine que ça soit bon 😏. Quelqu'un aurait il une marque à me conseiller ? et je garderai le blanc qui me sert pour les punchs...
J' ai un petit truc à te donner, prends une bouteille d' huile neutre (arachide, colza ou pépins de raisons) et mets deux gousses fendues à l' intérieur, laisse macérer une semaine ou 2 et ensuite tu peux mettre cette huile dans les salades, sur les poissons vapeur ou les légumes vapeur !
C 'est très raffiné et je te parie que tout le monde va chercher quel est ce goût subtil, sans trouver !!
bonnes recettes !!
...hum de l'huile à la vanille à melanger avec une vinaigrette mandarine...
Je ne vous raconte pas la symphonie en bouche!😇
Côté punch si on lui met de la vanille autant lui rajouter de la pistache ou du coco avec une petite boite de lait concentré... après il y a tjrs un moment d'attente, mais une fois que c'est ouvert bonjour les coktails...houuuuuu...😉
Bon mais à part ça, personne ne connaitrait une recette de poisson ou de canard vanille par expl?🙂
Côté punch si on lui met de la vanille autant lui rajouter de la pistache ou du coco avec une petite boite de lait concentré... après il y a tjrs un moment d'attente, mais une fois que c'est ouvert bonjour les coktails...houuuuuu...😉
Bon mais à part ça, personne ne connaitrait une recette de poisson ou de canard vanille par expl?🙂
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