ICE CREAM PETITS FOURS - DARING BAKERS

Although, at the beginning of each month, I promise myself to finish my Daring Bakers' challenge long before the deadline I always end up making it at the very last moment. I think that I'm having trouble dealing with the endless flow of time. Every Sunday I feel as if I have got thrown into a washing machine with the tumble dryer program on and I shake my head in disbelief everytime a new month starts. I feel like a hamster running round in a wheel...

The August 2010 Daring Bakers’ challenge was hosted by Elissa of "17 And Baking". For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a "Baked Alaska" or in "Ice Cream Petit Fours". The sources for Elissa’s challenge were Gourmet Magazine and David Lebovitz’s “The Perfect Scoop”.

As I had never made "Petits Fours" or "Ice Cream Sandwiches" before, I decided upon making those cute little frozen cakes for my boyfriend's birthday. As we were only two to eat this dessert and since my freezer crammed with "junk" I thought it would be more judicious to cut the the quantities in half. Otherwise I followed the recipe to the letter, nonetheless I added my personal touch to the vanilla ice cream that I flavored with Chinese Five-Spice powder (a mix of powdered star anise, cloves, cinnamon, Sichuan pepper and fennel seeds) and dark rum.

Apart from having problems with the size of my freezer, the high temperatures (the ice cream started melting when I tried to coat the cakes with the cooled glaze - painful), my nerve-wracking hungry cats (who constantly kept walking around my legs and following my every movement as well as step while sitting at the other end of the room with their biiiiiiig psycho eyes) the making of those "Ice Cream Petit Fours" went quite smoothly.

We really liked those icy treats. The cake had a heavenly nutty taste thanks to the browned butter, the ice cream was divinely spicy and boozy and the dark chocolate glaze had a lot of character. All those elements blended very well together, yet I must say that I would have prefered to eat each of them separately (a ball ice cream with a slice of non-frozen cake, the whole drizzled with warm chocolate ganache). Somehow, the cake had less flavor when served frozen and that was a bit annoying as it was very aromatic when I tested it before it was used to make mini sandwiches...

Anyway, I wish to thank Elissa for having chosen that great dessert and making me try something new. A recipe that delighted us very much!

~ Five Spice Ice Cream Petits Fours ~
The brown butter pound cake recipe is adapted from the October 2009 edition of Gourmet. The vanilla ice cream is from ice cream genius David Lebovitz, adapted from The Perfect Scoop. The chocolate glaze for the petit fours is a larger adapted version of this ganache from Godiva Chocolate.

Preparation time:
Ice cream – 45 min active time, ice cream rests/chills for 1 hour then overnight. Without an ice cream maker, the ice cream chills 2-3 hours and must be stirred every 30 minutes.
Brown Butter Pound Cake – 2 hours (includes cooling time).
Chocolate Glaze – 15 minutes
Meringue – 10 minutes
Assembly of Ice Cream Petit Fours – Ice cream must be frozen ahead of time several hours, then the cake and ice cream freeze overnight. After dipping, the petit fours freeze for one hours.
Assembly of Baked Alaska – Ice cream must be frozen head of time several hours, then the Baked Alaska is frozen 1 hour or up to one day.

Equipment required:
• Small and medium saucepans
• Paring knife
• 2 quart (2 litres) bowl
• Electric mixer
• Whisk
• Spatula
• Sieve
• 9”x9” (23cmx23cm) square baking pan
• 10” (25 cm) skillet
• Cake leveler/serrated knife
• Cooling racks
• Rimmed half sheets
• Teacups
• Plastic wrap
• Piping bags (optional)
• Ice cream maker (optional)
• Cooking blow torch (optional)

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FIVE SPICE ICE CREAM

Ingredients For The "Five Spice Ice Cream":
1 Cup (250ml) Whole milk
A pinch of sea salt
3/4 Cup (165g) Sugar
1 Vanilla bean, split lengthwise OR 2 teaspoons (10ml) pure vanilla extract
2 Cups (500ml) Heavy (approx 35% butterfat) cream
5 Large egg yolks
1 Tsp Pure vanilla extract
2 1/4 Tsps Chinese 5 spices
3 Tbs Dark rum

Method For The "Five Spice Ice Cream":
1. Heat the milk, salt, and sugar in a medium saucepan until the liquid steams. Scrape out the seeds of the vanilla bean with a paring knife and add to the milk, along with the bean pod. Cover, remove from heat, and let infuse for an hour. (If you do not have a vanilla bean, simply heat the milk, salt, and sugar in a medium saucepan until the liquid steams, then let cool to room temperature.).
2. Set up an ice bath by placing a 2-quart (2 litre) bowl inside a large bowl partially filled with water and ice. Put a strainer on top of the smaller bowl and pour in the cream.
3. In another bowl, lightly beat the egg yolks together. Reheat the milk in the medium saucepan until warmed, and then gradually pour ¼ cup warmed milk into the yolks, constantly whisking to keep the eggs from scrambling. Once the yolks are warmed, scrape the yolk and milk mixture back into the saucepan of warmed milk and cook over low heat. Stir constantly and scrape the bottom with a spatula until the mixture thickens into a custard which thinly coats the back of the spatula.
4. Strain the custard into the heavy cream and stir the mixture until cooled. Add the vanilla extract (1 teaspoon [5ml] if you are using a vanilla bean; 3 teaspoons [15ml] if you are not using a vanilla bean), the 5 spice, the rum and refrigerate until thoroughly chilled, preferably overnight.
5. Remove the vanilla bean and freeze in an ice cream maker. If you don’t have an ice cream maker, you can make it without a machine (see instructions from David Lebovitz).

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BROWN BUTTER POUND CAKE

Ingredients For the "Brown Butter Pound Cake":
19 Tbs (9.5 oz/275g) Unsalted butter
2 Cups (200g) Sifted cake flour (not self-rising; sift before measuring/see “Note” section for cake flour substitution)
1 Tsp (5g) Baking powder
1/2 Tsp (3g) Sea salt
1/2 Cup (110g) Packed light brown sugar
1/3 Cup (75g) Granulated sugar
4 Large eggs
1/2 Tsp Pure vanilla extract

Method For the "Brown Butter Pound Cake":
1. Preheat the oven to 325°F/160°C and put a rack in the center. Butter and flour a 9”x9” (23cmx23cm) square pan.
2. Place the butter in a 10” (25cm) skillet over medium heat. Brown the butter until the milk solids are a dark chocolate brown and the butter smells nutty. (Don’t take your eyes off the butter in case it burns.) Pour into a shallow bowl and chill in the freezer until just congealed, 15-30 minutes.
3. Whisk together cake flour, baking powder, and salt.
4. Beat the brown butter, light brown sugar, and granulated sugar in an electric mixer until light and fluffy, about 2 minutes. Beat in the eggs one at a time, mixing well, and then the vanilla extract.
5. Stir in the flour mixture at low speed until just combined.
6. Scrape the batter into the greased and floured 9”x9” (23cmx23cm) square pan. Smooth the top with a rubber spatula and rap the pan on the counter. Bake until golden brown on top and when a toothpick inserted into the center comes out clean, about 25 minutes.
7. Cool in the pan 10 minutes. Run a knife along the edge and invert right-side-up onto a cooling rack to cool completely.

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CHOCOLATE GLAZE

Ingredients For The "Chocolate Glaze":
9 Oz (250g) Dark chocolate, finely chopped
1 Cup (250ml) Heavy (approx 35% butterfat) cream
1 1/2 Tbs (32g) Light corn syrup, Golden syrup, or agave nectar
2 Tsp (10ml) Pure vanilla extract (I omitted it)

Method For The "Chocolate Glaze":
1. Stir the heavy cream and light corn syrup in a small saucepan over medium heat until it comes to a boil. Remove from heat and add the dark chocolate.
2. Let sit 30 seconds, then stir to completely melt the chocolate. Stir in the vanilla and let cool until tepid before glazing the petit fours.

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HOW TO ASSEMBLE

Instructions:
1. Line a 9”x9” (23cmx23cm) pan with plastic wrap, so that no sides of the pan are exposed and so there is some extra plastic wrap hanging off the sides. Spread 1 ¾ to 2 cups (450ml to 500ml) ice cream into the pan. Cover with more plastic wrap and freeze several hours.
2. Once the brown butter pound cake has completely cooled, level the top with a cake leveler or a serrated knife. Then split the cake in half horizontally to form two thin layers.
3. Unwrap the frozen ice cream. Flip out onto one of the layers of cake and top with the second layer of cake. Wrap well in plastic wrap and return to the freezer overnight.
4. Make the chocolate glaze (see above.).
5. While the glaze cools, trim ¾” (2cm) off each side of the ice cream cake to leave a perfectly square 7.5” (19cm) ice cream cake. Cut the cake into twenty five petit fours, each 1.5”x1.5” (4cmx4cm).

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NOTES

• While there is not a great deal of active time, this recipe cannot be easily completed in a day because of freezing time. Make the ice cream first, then the pound cake, then the glaze/meringue as stated in the assembly instructions.
• The pound cake calls for cake flour. You can make 1 cup of cake flour by placing 2 tablespoons of corn starch in a 1 cup measure, and filling to the top with all purpose flour.
• The ice cream can be flavored however you want by infusing the cream, stirring in extracts or mix ins, or folding in purees, sauces, etc.
• For the petit fours, you can also use your own recipe for fondant, poured fondant, royal icing, or marzipan. I recommend the chocolate glaze because it freezes well and balances the sweetness of the ice cream, but it does limit the scope of your decorations.

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Etant donné la longueur du texte original, je n'ai malheureusement pas pu faire une traduction française de ce billet et je m'en excuse auprès de tous mes amis lecteurs et blogueurs francophones!

C'est pourquoi je vous suggère de vous rendre sur le blog mentionné ci-dessous. Vous y trouverez cette recette en version française.

Chez Isa de "Les Gourmandises d'Isa" (Canada)
Chez Vibi de "La Casserole Carrée" (Canada)

HERMANCE - PART III

Hermance trip continued...

Just before my holidays I blogged about my trip to Hermance (Part I & Part II), talked a lot about that historical, quaint and charming village that is situated a few minutes drive away from Geneva, on the side of Lake Leman and I described our hike through Hermance.

After having walked very shortly via the village's narrow and pretty streets, we arrived by the lakeside where there is a campsite, beach and little café we like to visit. The view is stunning and the clear azure water makes you want to jump from the walkway straight into the lake and with your clothes still on!

There we had a drink, enjoyed the view, the gorgeous weather and the welcome shadow.

To be continued next week...

SHORT VACATION

Dear readers and friends,

I just wanted to let you know that I an taking a few days off from blogging,
till the 25th of August.

Until then all the very best!

Cheers,

Rosa

CREAMED SEAWEED WITH LEMON - ALGUES

I have had a very bad experience with seaweed and until not too long ago the sheer thought of eating that sea veggie gave me shivers. After having had a very bad encounter with seaweed in the past I have never trusted myself to give it another try...

Well, you have to know that the reason why seaweed repulsed me to highest point and made me feel unsecure is due to the fact that when I was a child I was forced to take kelp tablets. As I could not swallow them they were crushed with littel jam. That combination was absolutely horrid! It took me hours to get that mixture down and I had to struggle a lot in order to finish it. That episode traumatized me and from then on seaweed became a taboo subject.

Anyway I am a daring person who likes to try out new things (well, maybe not ALL things), so when my friend Corinne proposed to give me a box of mixed seaweeds I could not refuse her offer. There was no way I was going to chicken out. I had to make my own experiences with those sea plants that are highly nutritious, healthy and extremely abundant.

"Love is like seaweed;
even if you have pushed it away, you will not prevent it from coming back"
- Nigerian proverb

As a matter of fact, apart from being interesting culinary-wise, the health benefits of seaweed are plenty. All of the minerals we need are present in sufficient amount and they contain many trace elements as well as vitamins. Certain seaweeds are up to 30 times higher in minerals than land food and can cleanse the body of toxic polluants (brown algae). They are also good for the hair (growth, shininess, thickness...), the mental health and the metabolism, they help regulate the hormones, awaken sexual desire, enrich the bloodstream and give a youthful skin color. A perfectly balanced natural food; Mother Nature's gift. Da bomb indeed!

Well, as I am not acquainted with that special vegetable growing in our seas I did not know how I should use it. After a little research on the net I found out that it was not difficult to cook with seaweed since it can be prepared just like any other veggie. As it somewhow reminds me of spinach I decided to prepare it in the same way as that plant. If we can make creamed spinach why can't we also make "Creamed Seaweed With Lemon"?

The result was fantastic! The garlic and shallots brought lots of flavor to that dish, the lemon took away some of the smelliness/fishiness of the seaweed and the cream added a little roundness to it all. It wasn't bad at all!

I must say that my "Creamed Seaweed With Lemon" had a refined taste and was very enjoyable. Something I will definitely try again and again.

~ Creamed Seaweed With Lemon ~
Recipe by Rosa @ Rosa's Yummy Yums 2010.

Ingredients:
1 Shallot, finely chopped
1 Clove garlic, finely chopped
1 Tbs Unsalted butter
2 Cups Mixed seaweed (brown, green and red seaweed/dulse, kelp, wakame), thouroughly washed & chopped coarsely
The juice of 1/2 lemon (or to taste)
5 Tbs Double cream
Sea salt, to taste
Pepper, to taste

Method:
1. Over medium high melt the butter and let it brown.
2. Add the shallot and fry for about 1 minute, then add the garlic and fry for another 1 -2 minute (the shallots have to be transluscent).
3. Add the seaweed and stir fry for about 2 minutes.
4. Add the lemon, stir fry for another minute.
5. Add the cream, season to taste, mix well and cook for 1 minute more.
6. Serve.

Remarks:
You can use one small onion instead of a shallot.
The cream can be replaced by light cream or cream cheese (use 4 Tbs instead of 5 Tbs)

Serving suggestions:
Serve as side dish together with fried/steamed fish (salmon, trout, tilapia, tuna, etc... ) or fried/poached/scrambled eggs (or omelet) and boiled/fried potatoes or rice.

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~ Algues Au Citron Et A La Crème ~
Recette par Rosa @ Rosa's Yummy Yums 2010.

Ingrédients:
1 Echalotte, finament hachée
1 Gousse d'ail, finement hachée
1 CS (15g) de Beurre non-salé
100g (2 tasses) d'Algues mixtes (brunes, vertes er rouges/dulse, kelp, wakame), lavées et coupées en morceaux grossiers
Le jus d'un demi citron (ou selon goût)
5 CS de Crème double
Sel de mer, selon goût
Poivre, selon goût

Méthode:
1. A feu moyennement élevé, faire fondre le beurre et le laisser brunir afin d'obtenir un beurre noisette.
2. Ajouter l'échalotte et faire revenir pendant 1 minute, puis ajouter l'ail et faire revenir pendant 1 à 2 minutes supplémentaires (les échalottes doivent être translucides).
3. Ajouter les algues et les cuire pendant 2 minutes, tout en remuant.
4. Ajouter le citron et faire cuire pendant une autre minute sans cesser de remuer.
5. Ajouter la crème et assaisonner et faire cuire 1 minute supplémentaire en oubliant pas de bien remuer.
6. Servir.

Remarques:
L'échalotte peut être remplacée par un petit oignon blanc et la crème double par de la crème légère ou du fromage frais Philadelphia (4 CS au lieu de 5 CS).

Idées de présentation:
Servir avec du poisson frit/cuit à la vapeure (saumon, truite, tilapia, thon, etc...) ou des oeufs au plat/pochés/brouillés (ou de l'omelette) et des pommes de terre cuites à l'eau/grillées ou du riz.

HERMANCE - PART II

Hermance trip continued...

After having walked up the hilltop above Hermance and enjoyed the fabulous landscapes there, we decided to go back down to that cute village in order to have a coffee at the campsite by the lakeside.

Walking through Hermance is always a wonderful experience no matter how many times you've already been there. The pretty houses are so photogenic and there are so many details to (re)discover. It is amazingly ravishing and scenic there. Nobody can stay completely impassible in front of so much beauty.

There's a lot to see in Hermance: narow and romantic streets, small adorable houses with many medieval elements, cute and secretive little gardens, gorgeous flowers everywhere and a lakeside that is magnificent. A village full of surprises!

To be continued next week...

5th B'DAY & WEEKEND CAT BLOGGING #270

The 8th of August is a very special date for me as it marks Rosa's Yummy Yums' birthday. Today, my blog is 5 years old...

Yes, exactly 1825 days ago, I wrote my very first post without knowing where it was going to lead me. Back then, I opened a blog account out of pure curiosity for that fantastic social tool that is blogging. I had no idea regarding what I was going to do with it. I had no plan. After having shared a few recipes and getting lovely comments from fellow bloggers and foodies, I very fastly got caught in the game and addicted this activity.

Thanks to my blog I have developped my cooking/baking, photography, language as well as writing skills (there's much more to learn though) and have been able to meet (physically and virtually) lovely people that I could never have known otherwise. This experience has been very enriching and has brought me so much.

Blogging is very therapeutic, just like baking and cooking. Through that medium I have been able to work on myself and become a better/stronger person. My self-esteem has grown and my shyness has decreased. The warmth of blogosphere always makes me feel less alone and motivates me in hard times. The frightened and psychologically bruised girl that I was in 2005 has healed and blossomed.

Therefore, I wish to thank all of you occasional as well as faithful readers and friends for reading and giving me so much. Your kind words, compliments, actions and gifts enlighten my life!

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This week, Amar and Luna at "CatSynth" (USA) are happy to announce that
they are hosting Weekend Cat Blogging #270...

To submit your kitty picture(s), you can either leave a message in their blog's comment section (with your permalinks) or contact them via e-mail without forgetting to give all the needed information.

WALNUT BREAD - PAIN AUX NOIX

I definitely love making bread. There is something so therapeutic as well as rewarding about it. Not only does it help you release all tensions, get relaxed, brings you joy and happiness, but it also give you the impression of being more alive and anchored in you body. The dough feels so organic as well as real that it puts you feet back on the ground and helps you center yourself. It is a kind of meditation or yoga. And the smell and taste of homebaked bread is so soul-uplifting. A real key to inner harmony...

"All sorrows are less with bread."
Miguel de Cervantes, Don Quixote

Although I cannot imagine living without eating this marvelous staple I nonetheless try to limit my bread consumption (too much starchy food is not good for the health). During the week I rarely eat bread, but when the weekend comes, then you can be sure there there'll be a bread orgy at my place! I always make sure to have fresh bread on the Sunday brunch table and on Fridays or Saturdays we generally eat pizza, gourmet sandwiches, hamburgers or bread and cheese or something of this kind.

Two weeks ago I bought tons of cheese (Tommes du Vigneron, Cantal, Fourme d'Ambert, Chabichou du Poitou, Petit Livarot, Camembert & Cancaillotte) in neighboring France (Ferney-Voltaire). As my favorite way of serving cheese is the traditional Swiss/French way (with bread) and those cheeses deserved to be eaten with a more refined kind of bread, I decided upon making "Walnut Bread". No other nut than the walnut pairs up as perfectly with cheeses that have character.

I chose to adapt one of Beth Hensperger's recipes (California Walnut Bread, page 150) from her great and very useful bread book "The Bread Bible: Beth's 300 Favorite Recipes". That recipe is really interesting as walnut oil is added to the dough, for extra flavor. The original recipe calls for using only unbleached all-purpose flour. As I wanted my bread to be a little healthier and have more flavor I replaced part of the white flour by a little rye and whole wheat flour. This resulted in lovely loaves full of aroma.

That delightful "Walnut Bread" was the perfect accompaniment to my extra "stinky" cheeses. As the dough contains milk and oil it's texture was just like that of toast bread; smooth, soft and fluffy. Taste-wise we were not at all deceived. My bread had lots of oomph and was so fragrant. This "Walnut Bread" is highly satisfying with it's multi-dimensional gusto and exhaliratingly nutty savor. Terrific!

~ Walnut Bread ~
Recipe adapted from Beth Hensperger's "The Bread Bible".

Makes two 20 x 10cm (8 x 4 inches) loaves or two round loaves or two batards or about 20 dinner rolls.

Ingredients for the "Sponge":
2 Tbs Active dry yeast
1/4 Cup (60ml) Warm water (no hotter than 46° C/115° F)
2 Cups (255g) Unbleached all-purpose or bread flour
3 Tbs Runny honey or light brown sugar
2 Cups (480ml) Milk, at room temperature
Ingredients for the "Dough":
1 1/2 Cups (190g) Walnuts
1/2 Cup (105ml) Walnut oil
1 Tbs Sea salt
1 1/4 Cups (160g) Whole wheat Flour
3/4 Cup (100g) Rye flour
1 Cup (128g) Unbleached all-purpose or bread flour

Méthod for the "Sponge":
1. In the bowl of a heavy-duty mixer (using the paddle attachment), whisk together the yeast, water, flour, honey or sugar and milk. Beat hard until smooth and creamy. Cover loosely with plastic wrap or a towel and let rest in a warm spot (room temperature) for about 1 hour, or until bubbly.
2. Meanwhile, preheat the oven to 180° C (350° F). Spread the walnuts evenly on a baking sheet and roast them until lightly toasted, about 8 minutes. Let the walnuts cool and then chop them coarsely.
3. Add the oil, salt and 1 Cup (128g) of the flour to the sponge. Start mixing (using the hook attachment). Add the walnuts and the remaining flour 1/2 cup (60g) at a time until a soft shaggy dough is formed (it should clear the sides of the bowl).
4. Machine knead the dough for about 5 minutes or until the dough is moist, smooth, springy and passes the window-pane test. Add a little flour (1 Tbs)during the process if it's too sticky.
5. Transfer the dough to a greased deep container/bowl and turn once to coat the top. Cover with plastic wrap or a humid towel. Let rise at room temperature until doubled in bulk, about 1 1/2 to 2 hours.
6. Gently turn the dough out onto the work surface and divide into 2 equal portions (or in 20 portions). Shape into round, batard or standard loaves (or shape into 20 little rolls). Place on a greased or parchment lined baking sheet or in greased loaf pans. Cover loosely with plastic wrap or a humid towel. Let rise at room temperature until double in size, about 45 minutes.
7. Preheat the oven to 190° C (375° F) twenty minutes before baking.
8. Bake the loaves on the centre rack of the preheated oven for about 35 to 40 minutes, or until brown and hollow sounding when tapped. Let cool on a rack.

Remarks:
You can replace the walnuts by any other nut of your choice. In that case use an oil in relation to the nuts you've chosen (hazelnuts = hazelnut oil).
If you want to make a white bread version, then replace the rye and whole wheat by unbleached all-purpose flour.
This bread can also be made without using a mixer. Use a sturdy wooden spoon instead and knead by hand.

Serving suggestions:
Eat this bread with cheese or make sandwiches (Pastrami, Mortadella, chicken salad, etc...) with it.

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~ Pain Aux Noix ~
Recette adaptée de Beth Hensperger "The Bread Bible".

Pour 2 pains rectangulaires de 20 x 10cm ou 2 pains ronds ou 2 bâtards ou 20 petits pains.

Ingrédients pour le "Poolish":
2 CS de Levure sèche
60ml d'Eau tiède (pas au dessus de 46° C)
255g de Farine blanche
3 CS de Miel liquide ou de sucre brun
480ml de Lait entier, à température ambiante
Ingrédients pour la "Pâte":
185g de Noix de Grenoble
105ml d'Huile de noix
1 Cs de Sel de mer
160g de Farine complète
100g de Farine de seigle
128g de Farine blanche

Méthode pour le "Poolish":
1. Dans le bol d'un mixer/batteur (utiliser le batteur plat), battre ensemble la levure, l'eau, la farine, le miel ou le sucre et le lait afin d'obtenir une mélange visqueux, crémeux et homogène. Couvrir avec du film plastique ou un linge humide (sans les alisser toucher le mélange) et faire lever à température ambiante pendant 1 heure ou jusqu'à ce que le mélange soit mousseux.
2. Pendant ce temps, préchauffer le four à 180° C. Mettre les noix sure une plaque recouverte de papier sulfurisé et les faire griller pendant environ 8 minutes. Faire refroidir les noix et les hacher grossièrement.
3. Ajouter l'huile, le sel et 128g de farine au poolish. Avec le batteur (+ crochet), commencer à pétrir. Ajouter les noix et la farine restante par petites quantités (60g à la fois) afin d'obtenir une pâte molle qui ne colle pas aux bords du bol.
4. Pétrir au batteur pendant 5 minutes ou jusqu'à ce que la pâte soit humide, douce et, élastique.

5. Transférer la pâte dans un bol huilé et faire tourner la pâte afin que l'huile la recouvre. Couvrir avec un film plastique ou un linge hunide. Faire lever à température ambiante pendant environ 1 1/2 à 2 heures ou jusqu'à ce que le pain ait doublé de volume.
6. Mettre la pâte sur le plan de travail et la diviser en deux parts égales (ou en 20 portions). Former en un pain ronds, bâtards ou en pains rectangtulaires (ou faire 20 petites boules rondes). Recouvrir la plaque avec du papier sulfurisé et placer les pains sur la plaque. Couvrir avec du film plastique ou un linge humide. Laisser lever à température ambiante jusqu'à ce que les pains aient doublé de volume, pendant environ 45 minutes.
7. Préchauffer le four à 190° C au moins 20 minutes avant d'enfourner les pains.
8. Cuire les pains au centre du four pendant 35 à 40 minutes, ou jusqu'à ce qu'ils soient dorés et sonnent creux. Laisser refroidir complètement sur une grille.

Remarques:
Vous pouvez remplacer les noix de Grenoble par les noix de votre choix. Dans ce cas vous devez utiliser une huile fabriquée avec les même noix que vous avez utilisé (par ex. noisettes = huile de noisette).
Si vous voulez confectionner un pain complètement blanc, alors remplacez la farine de seigle et la farine complète par la même quantité de farine blanche.
Ce pain peut aussi être confectionné sans l'aide d'un mixer. Il vous faudra utiliser une cuillère en bois bien solide et pétrir la pâte à la main.

Idées de présentation:
Ce pain est délicieux avec du bon fromage ou lorsqu'il est utilisé pour faire des sandwiches (pastrami, mortadelle, salade de poulet, etc...).

HERMANCE - PART I

Last Saturday the weather was particularly beautiful. The sky was azure blue, the temperatures were very enjoyable and the sun was shining strongly. Seeing that it was going to be a perfect day for playing tourists in the Geneva countryside, we decided to take the bus to the quaint village of Hermance.

This beautiful medieval village on the left bank of Lake Leman (Lake Geneva) was built in the 13th century. It is is tucked right on the edge of the lake and is situated on the border with France. Hermance is accessible by foot, car, bus and boat. There you can admire the pretty houses, savor the awesome view, relax on the harbour, swim in the lake, camp by the lakeside, catch a boat and explore the enchanting back country.

So, after travelling for about 50 minutes we arrived in Hermance where we went for a little walk on the hilltop. There, the sceneries are magnificent and so romantic. The countryside is fairytale-like, soft, peaceful and full of charm. Such perfect surroundings are ideal for taking pictures and doing long hikes...