All Posts By Bouche Bée

Je m’appelle Bérangère et suis une passionnée de cuisine depuis toujours. Mais c’est à ma grand-maman Marie que je dois le virus de la pâtisserie. Nos traditionnelles sessions pâtisserie du dimanche sur la table en marbre, durant lesquelles j’ai appris à battre la crème, à abaisser la pâte et à surveiller la cuisson de nos confections sucrées, m’ont incitée à m’emparer de la cuisine et à concocter mes premières recettes, en autodidacte. Aujourd’hui, avec la création de « Bouche Bée », l’aventure prend un nouveau tournant! Le relooking complet du blog propose désormais plus de rubriques et de photos, des recettes avec/sans gluten maison, des suggestions de saisons, des associations audacieuses, de nouvelles collaborations, la participation à des événements locaux et bien plus encore.
englishRecipes

Almond milk, vanilla and blackberry rice

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Almond milk, vanilla and blackberry rice
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Servings
4 jars
Cook Time
20 minutes
Servings
4 jars
Cook Time
20 minutes
Almond milk, vanilla and blackberry rice
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Servings
4 jars
Cook Time
20 minutes
Servings
4 jars
Cook Time
20 minutes
Ingredients
Servings: jars
Units:
Instructions
  1. In a saucepan, caramelize the honey/agave, vanilla and rice over medium heat.
  2. Once the rice is translucent, deglaze with almond milk.
  3. After about 20 minutes of cooking, the rice is cooked and creamy.
  4. Remove the rice from the heat and let it cool for a bit.
  5. Serve it warm in jars and decorate with blackberries and roasted almond flakes.

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englishRecipes

Pear and walnut tartlets

Posted on 1 min read
Pear and walnut squares

There’s nothing like a gourmet seasonal dessert to warm up the cold autumn evenings!

Pear and walnut squares
Pear and walnut tartlets
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All animal products can be replaced by plant-based alternatives
Servings Prep Time
6 tartlets 15-20 minutes
Cook Time
2 hours
Servings Prep Time
6 tartlets 15-20 minutes
Cook Time
2 hours
Pear and walnut squares
Pear and walnut tartlets
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Rating: 0
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All animal products can be replaced by plant-based alternatives
Servings Prep Time
6 tartlets 15-20 minutes
Cook Time
2 hours
Servings Prep Time
6 tartlets 15-20 minutes
Cook Time
2 hours
Ingredients
For the shortcrust pastry
For the pears
For the caramelised walnuts
Servings: tartlets
Units:
Instructions
For the shortcrust pastry
  1. Place all dry ingredients in a blender.
  2. Once everything is well mixed, add the egg and mix again until the dough forms a ball that comes away from the edges of the bowl.
  3. Cover with clingfilm and place in a cool place for approximately 2 hours.
  4. Roll out the dough to a thickness of 4mm, place in the tartlet moulds and prick the tart bases with a fork.
  5. Bake for 15 to 20 minutes at 180°C.
  6. Remove from the oven and allow to cool completely before removing from the mould.
For the pears
  1. Add water to the saucepan along with the sugar and vanilla pod split in half on medium heat.
  2. Peel and halve the 4 pears.
  3. Remove the cores and add them to the simmering syrup.
  4. Stop poaching the pears when they have the desired texture you prefer (approx. 25 minutes)
For the caramelised walnuts
  1. Coarsely chop the walnuts.
  2. Roast them lightly in the oven or in a frying pan and set aside.
  3. In a saucepan, pour the sugar in and melt on medium heat.
  4. Add the warm cream, then remove from the heat and add the salted butter.
  5. When the caramel is well set, add the walnuts and mix until covered with caramel.
Assembling the tartlets
  1. Place thin slices of poached pears in the bottom of the tarts.
  2. Cover with caramelized walnuts and leave to set in the fridge for 10 to 15 minutes.

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deutschRezepte

Schokoladen-Birnen-Törtchen

Posted on 1 min read
Dessert poire & chocolat

Dank dieses Rezepts kannst du ein wunderbares Dessert servieren, das deine Gäste und Freunde beeindrucken wird!

Intérieur de la tartelette
Dessert poire & chocolat
Schokoladen-Birnen-Törtchen
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Servings
6 Törtchen
Servings
6 Törtchen
Dessert poire & chocolat
Schokoladen-Birnen-Törtchen
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Servings
6 Törtchen
Servings
6 Törtchen
Ingredients
Törtchenbasis
Schokoladenfüllung
Pochierte Birnen
Servings: Törtchen
Units:
Instructions
Törtchenbasis
  1. Mische alle Zutaten (entweder von Hand oder in einer Küchenmaschine), bis die Mischung eine Kugel bildet.
  2. Abdecken und mindestens 15 Minuten kaltstellen.
  3. 4 bis 5 mm ausrollen und die Tortenböden einstechen.
  4. Den Backofen auf 175 °C vorheizen.
Schokoladenfüllung
  1. Butter und Zucker zusammen schlagen.
  2. Eier hinzufügen und gut mischen.
  3. Den Rahm in einem Topf zum Kochen bringen.
  4. Giesse den Rahm auf die Schokolade (vorzugsweise in einer separaten Schüssel gehackt).
  5. Mische die Schokolade und den Rahm, bis die Schokolade vollständig geschmolzen ist. Die Mischung muss glatt und glänzend sein.
  6. Füge die Schokoladenmischung zu den Eiern, Zucker und Butter hinzu.
  7. Mische alles noch einmal.
  8. Mehl und Haselnüsse hinzufügen und gut mischen.
Pochierte Birnen
  1. 1 Liter Wasser, 4 EL Birkenzucker und die Vanille in einen Topf geben.
  2. Die Birnen schälen und ganz in die Mischung geben.
  3. Die Birnen schälen und ganz in die Mischung geben.
  4. Wenn es kocht, 10-15 Minuten köcheln lassen, bis die Birnen gekocht sind. Sei vorsichtig, die Birnen müssen noch fest sein.
Törtchen fertigen
  1. Gib die Schokoladenfüllung auf den Boden jedes Törtchens.
  2. Schneide die Birnen und lege sie auf die Schokoladenfüllung.
  3. 12 bis 15 Minuten backen, bis der Teig fest ist.
  4. Abkühlen lassen und aus den Formen nehmen.

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englishRecipes

Chocolate and Pear Tartlet

Posted on 1 min read
Dessert poire & chocolat

Thanks to this recipe you will be able to serve a lovely dessert that will impress your guests and friends!

Dessert poire & chocolat
Dessert poire & chocolat
Chocolate and Pear Tartlet
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Dessert poire & chocolat
Chocolate and Pear Tartlet
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Rating: 0
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Ingredients
Tartlet base
Chocolate filling
Poached pears
Servings:
Units:
Instructions
Tartlet base
  1. Mix all the ingredients together (either by hand or in a food processor) until the mixture forms a ball.
  2. Cover and chill for at least 15 minutes.
  3. Roll out 4 to 5mm and prick the tart bases.
  4. Preheat the oven at 175° C.
Chocolate filling
  1. eat the butter and sugar together.
  2. Add the eggs and mix well.
  3. In a saucepan, heat the cream to a boil.
  4. Pour the cream on top of the chocolate (preferably chopped in a separate bowl).
  5. Mix the chocolate and cream together until the chocolate has completely melted. The mixture needs to be smooth and shiny.
  6. Add the chocolate mixture to the eggs, sugar and butter.
  7. Mix the mixture one more time.
  8. Add the flour and hazelnuts, and mix well.
Poached pears
  1. In a saucepan, add 1 litre of water, 4 tbsp of birch sugar and the vanilla.
  2. Peel the pears et add them whole into the mixture.
  3. Heat over medium heat and cover.
  4. Once boiled, let it cook for 10-15 mins until the pears are cooked. Be careful, the pears still need to be firm.
Assembling the tartlets
  1. Place the chocolate filling at the bottom of each tartlet.
  2. Cut the pears and place them on top of the chocolate filling.
  3. Bake for 12 to 15', until the dough is cooked.
  4. Allow to cool and unmould.

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englishRecipes

Dark chocolate and caramel mille feuilles

Posted on 1 min read
Chocolate-caramel mille feuilles

Back to your kitchen utensils, chocolate is making a big comeback! Embrace the month of April in style with this delicious and subtle mille feuilles that will satisfy the most demanding taste buds.

Enjoy!

Chocolate-caramel mille feuilles
Dark chocolate and caramel mille feuilles
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Servings Prep Time
4 mille feuilles of 7 cm diameter 1 hour
Servings Prep Time
4 mille feuilles of 7 cm diameter 1 hour
Chocolate-caramel mille feuilles
Dark chocolate and caramel mille feuilles
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Servings Prep Time
4 mille feuilles of 7 cm diameter 1 hour
Servings Prep Time
4 mille feuilles of 7 cm diameter 1 hour
Ingredients
Servings: mille feuilles of 7 cm diameter
Units:
Instructions
  1. Mix the puff pastry with the cocoa powder until the pastry is marbled.
  2. Roll out the dough to a thickness of 2 mm (the thinner, the better!) and cut out circles of 7 cm in diameter with a cookie cutter.
  3. Place the puff pastry circles on a baking tray covered with baking paper.
  4. Prick the circles and sprinkle them with a thin layer of icing sugar.
  5. Cover them with a sheet of baking paper and a baking tray so that they do not rise during baking.
  6. Place in the oven for 10-15 minutes at 190°C; take them out and leave them to cool.
  7. In a bowl, whip the cream and add the icing sugar and mascarpone; then set aside in a cool place.
  8. Melt the chocolate in a heatproof bowl in a double boiler and then add it to the whipped cream.
  9. Put the chocolate cream in a piping bag.
  10. Assemble the mille feuilles according to your creativity and don't forget to add the vanilla salted caramel between the chocolate balls.

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françaisRecettes

Cookies avoine-chocolat blanc-myrtilles

Posted on 1 min read

En septembre, on se fait plaisir avec le classique cookie revisité aux saveurs locales. Une recette facile nécessitant peu d’ingrédients et qui saura satisfaire les papilles les plus exigeantes !

Cookies avoine-chocolat blanc-myrtilles
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Servings Prep Time
12 cookies 10 minutes
Cook Time
10 minutes
Servings Prep Time
12 cookies 10 minutes
Cook Time
10 minutes
Cookies avoine-chocolat blanc-myrtilles
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Servings Prep Time
12 cookies 10 minutes
Cook Time
10 minutes
Servings Prep Time
12 cookies 10 minutes
Cook Time
10 minutes
Ingredients
Servings: cookies
Units:
Instructions
  1. Faire blanchir le beurre mou et le sucre brun à l’aide d’un fouet électrique.
  2. Ajouter l’œuf et mélanger à nouveau jusqu’à que le tout soit bien homogène.
  3. Ajouter la farine, le sel, le bicarbonate de soude, la vanille et l’avoine et mélanger délicatement.
  4. Incorporer le chocolat blanc coupé en morceaux et les myrtilles.
  5. Déposer des boules de pâtes sur une plaque de cuisson recouverte de papier sulfurisé (env. 6 par plaque).
  6. Enfourner env. 10 minutes à 190°C.
  7. Laisser refroidir les cookies avant de les enlever de la plaque et déguster !
Recipe Notes

Bon appétit !

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