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Savory recipes
Ingrédients
For 4-5 sandwiches
Bread Brioche
Farine T55: 400 g
Cassonade sugar: 32g
Salt: 8 g
Cow's milk: 216 mL
Honey: 8 g
Butter: 32 g
Fresh yeast: 12 g
Mix all the dry ingredients in a mixing bowl or large bowl.
In a saucepan, mix the milk, the honey and the yeast. Heat slightly, without exceeding 45 °C, to dissolve the honey and the yeast well.
Gradually pour the liquid mixture over the dry ingredients, then knead by hand or with a mixer.
Then add the soft butter little by little, while continuing to knead, until you obtain a smooth and homogeneous dough.
Divide the dough into portions of about 160 g each. Form balls, then roll them to obtain an elongated shape, similar to a slightly flattened hot dog bun.
Let it grow for at least 40 minutes in a warm and humid environment.
Bake at 180 °C for about 15 minutes. When the buns are out of the oven, brush them with a little melted butter to add shine and softness.
Season the 3 duck legs (salt and pepper), then place them on a plate, with the skin side facing up.
Bake at 200 °C for 30 minutes to color them well.
Transfer the thighs to a deeper dish. Add the duck fat, then pour in enough water to cover. Continue cooking at 160 °C for 3 hours.
Add water if necessary during cooking to prevent the duck from drying out.
Remove the thighs from the pan, then slice the meat. In the meantime, reduce the juice and the cooking fat.
Place the duck fillet in a casserole with the reduced cooking liquid. Cook over high heat until the meat is well browned, slightly crispy and coated with the juices.
Adjust the seasoning if necessary.
Peel the pineapple and cut it into slices about 0.5 cm thick.
Grill the slices in a well-heated pan for about 5 minutes on each side, until they are nicely caramelized and have a slight charred color.
Make a classic mayonnaise, then add the grated ginger at the end of preparation. Mix and adjust the seasoning if necessary.
In a small saucepan, mix the pistachio Paste with 50 mL of water. Bring to a boil over low heat, stirring until a smooth, homogeneous sauce is obtained that is sufficiently thick.
To save time, use canned duck confit. Remove the meat from the bones, then cook it in a saucepan with some of its fat until it is well browned and slightly crispy.
Drink recipes
Comforting or refreshing drinks to savor every sip, at any time of day
With the Pumpkin Paste
With the Pistachio Paste
With Pink Paste
Craftsmanship
Handmade in Paris in our lab, each recipe is prepared and packaged by hand.
Traceable & sustainable origins
Mostly organic ingredients, sourced from traceable and sustainable supply chains, for more natural and healthy lattes.
Natural Benefits
Formulated with ingredients with natural benefits, each latte combines pleasure and balance.
No additives, ever
Natural recipes, without preservatives, without colouring, without artificial flavourings or flavour enhancers, developed in Paris.
Throughout the month of October, 50 % of the sales of our Pink Paste 150g and Pink Latte Barista 100g, on our website and in our coffee shop, will be donated to Living as Before and at the ARC Foundation, engaged in the fight against breast cancer.
You drink Pink. We reverse 50 %.
PISTACHIO LOVERS, IT’S HERE.
The Pistachio Paste is finally here.
Roasted pistachio, white chocolate, guaranteed obsession.
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Vote for La Main Noire in category 13 before the 1st of November.
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