How To Make French Breakfast-video recipe

A Traditional French breakfast recipe including freshly squeezed orange juice and homemade hot chocolate with whipped cream. Provides that perfect European experience. Delight in our French Breakfast recipe.
Preparation Time:
40 minutes
Cooking Time:
1 hour

You Will Need

4 glasses of freshly squeezed orange juice
A selection of breads and croissants
A selection of cheeses including brie, Emmental, Roquefort and Camembert
for the crêpes:
3 eggs
500 ml milk
300 g flour, sifted
1 tsp baking soda
½ tsp salt
2 tbsp sugar
2 tbsp vegetable oil
50 g butter
fresh mixed berries
maple syrup
for the hot chocolate:
300 ml double cream
600 ml milk
2 cinnamon sticks
4 tbsp cocoa powder
2 tsp vanilla essence
100 g dark chocolate, finely chopped
a little fresh whipped cream
1 butter knife
1 cheese cutter
1 cheese knife
1 mixing bowl
1 whisk
1 spatula
1 non stick frying pan
1 saucepan
1 ladle

Step 1: Make the crêpes
Into a bowl crack the eggs, add the milk and whisk together. Carefully add the flour and mix it in thoroughly. Now add the salt, baking soda and the sugar and mix together. Finally add the oil and mix in until the mixture thickens.
Heat up the frying pan and add a knob of butter. When the butter has melted ladle in the crêpe mix - use enough to cover the base of the pan. After a few minutes the crêpe will have formed. Turn it over to cook the other side. Once it is cooked remove from the pan and repeat this process to make 1 crêpe per person.

Step 2: Make the hot chocolate
Into a pan add the double cream, milk, vanilla essence and the cinnamon sticks. Bring this to the boil and then simmer for 5 mins. Remove the cinnamon sticks and add the chopped chocolate and cocoa powder. Whisk together, simmer for a further two minutes and remove from the heat.

Step 3: Serve
Pour the orange juice. Top the crêpes with fruit and maple syrup and add whipped cream to the top of the hot chocolate.

How To Make Croissants-video recipe

Step 1: You will need:
500 g flour
15 g active dry yeast
90 g sugar
15 g salt
300 ml warm milk
340 g butter , room temperature
1 egg , beaten with 2 Tbsp water
some extra flour
1 rolling pin
cling film
1 knife
1 baking tray lined with parchment
1 mixer with hook attachment
1 bowl
1 tea towel
1 plastic bag
1 brush


Step 2: Begin the dough
Put the flour into the mixer. Add the salt, sugar, milk and yeast. Mix it on low for 8-10 minutes until it has a smooth elastic consistency. Dust the dough and a large bowl with flour. Remove the dough from the mixer and transfer it into a bowl. Cover it with the towel and let it rise until it doubles in size. This should roughly, take 1.5 to 2 hours.

Step 3: Prepare the butter
Put a sheet of cling film onto your working surface. Place the butter on top and cover it with a second sheet of cling film. Flatten it with your hands, roll it into a rectangle of about 20 X 25 cm with your rolling pin and place it into the fridge to chill.

Step 4: Roll out dough
After the dough has doubled in size, sprinkle it with a little bit of flour. Punch out the air with your knuckles and place it onto a floured work surface. Dust the dough with flour and roll it out into a large rectangle that is big enough to hold the sheet of chilled butter. Move the dough around in the flour. You may have to dust the table again, if you need to.

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Step 5: Fold in butter
Unwrap the chilled butter and place it onto the upper part of dough. Fold the dough around the butter to enclose it completely. Lift the dough and sprinkle the table with flour. Turn the dough around and roll it into another long rectangle. Fold the dough into thirds, brushing off the excess flour as you go. This completes the first turn. Now wrap it in cling film and place it into the fridge for a minimum of 25 to 30 minutes.

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Step 6: Turn the dough
At the end of the 30 minutes sprinkle your working surface with flour. Unwrap the dough and place it onto the work surface. Make sure that the dough has the seam vertically placed. Dust it with a sprinkling of flour and roll it out into another rectangle. Fold, brush and wrap, exactly as before. This now completes the second turn.


Step 7: Chill and turn again
Place it back into the fridge for another 30 minutes. Once removed, roll and fold for the third and final turn. Make sure that the dough is well wrapped before placing into the fridge once more to chill overnight.

Step 8: Shape the croissants
One chilled, cut the unwrapped dough into half, on a floured surface. Dust the dough with some flour and roll one half of the dough into a rectangle. Reflour the surface when necessary and continue to roll until the dough is roughly less than half a centimetre thick. Turn the rectangle around. Flour the surface and trim the edges of the dough neatly. Cut it into triangle shapes. Take the bottom of the triangle at its widest part and using your hands, tightly roll it up into a croissant shape. You can freeze the other half of the dough for use another time, or repeat the process and make more croissants.


Step 9: Allow to rise
Place the croissants onto a prelined baking tray. Cover them with a clean plastic bag and leave to double in size.


Step 10: Preheat the oven
Set the oven to 190ºC (375ºF/ gas mark 5).


Step 11: Wash and bake
Once the croissants have risen remove the plastic bag. Very gently brush them all over with the egg wash. Place them into the centre of the oven. Bake them for roughly 15 minutes. When they are a deep golden brown remove them from the oven.
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Step 12: Serve
Your croissants are now ready to serve! They go well with anything, from plain butter, jam and marmalade to ham and cheese.

How To Make Brioche Recipe-video recipe

Traditional French sweet bread that is delicious served warm for breakfast. Sample our Brioche recipe.Weights & Measures:
Metric US Imperial UK Imperial
Serves:
Makes 6 small brioche and loaf
Preparation Time:
16 hours
Cooking Time:
12 minutes
Oven Temperature:
190
370° c - ° f
190
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Step 1: You will need
660 g flour
8 eggs
16 g salt
70 g sugar
17 g dry yeast
70 ml lukewarm water
440 g butter at room temperature
The yolk of an egg mixed with 2 tbsp of milk
50 g flour for dusting
1 mixer with hook attachment
1 brush
1 bowl
1 tea towel
6 medium molds, buttered and floured



Step 2: Start the dough
Into the mixer bowl put the flour and then the eggs one by one. Add the salt, and the sugar. Lower the mixer head and begin mixing at a low speed.


Step 3: Add the yeast and water
When the ingredients have combined, add the yeast, the water, and continue mixing.
A quick tip - It's not recommended to mix this dough by hand as it's very sticky!


Step 4: Add the butter
Once the dough is well mixed, gradually add the butter, mixing continuously. Don't add the butter all in one go as this may cause it to separate and ruin the dough. When you have added all the butter, continue mixing on a low speed for another 20 minutes. Now lift up the head and wipe off the dough from the hook.


Step 5: Let the dough rise
Transfer dough into another bowl, cover it with a tea towel and leave to rise for about an hour and a half. Make sure the dough is not left in too warm a place or the butter will begin to "leak" out of the dough. After an hour and a half - it will have doubled in volume. Push down gently to deflate and cover again. place in the fridge to chill, preferably overnight.


Step 6: Make the brioche
First Preheat the oven to 200°C
Before working the dough, sprinkle a little flour on your work service.
Place the dough on this and pinch off a small amount. Roll in some flour
and using your hands form the dough into balls to fit your cake moulds.
Form the remaining dough into a log shape and place in a loaf tin
lightly press the dough into the corners.
Finally place a tea towel over the dough and let it rise for about another 2 hour

Step 7: Bake the brioche
Brush each brioche with the egg and milk mixture to glaze the tops, making sure not to touch the cake moulds, repeat this for the loaf.
Place in the oven. Bake the small ones for 12 min and the loaf for about 25 minutes.


Step 8: Serve
Carefully invert the cake moulds and remove your brioche. Use the same method for the loaf tin. Serve with butter, jam, or pâté.