Taboulé, Pains au chocolat
Bonjour !
Notre périple continue à Saint-Pierre-et-Miquelon et en Pays de Loire aujourd'hui. Saint-Pierre-et-Miquelon sont les îles que la France a conservé après avoir été battue par les Anglais au Québec, ancienne colonie française, qu'elle a du laisser au mains des Anglais. Les îles servaient à garder un droit de pêche en Amérique du Nord.
Depuis quelques années, la menthe pousse sur ces îles nordiques, ils ont donc adopté le taboulé : https://latelierdeboljo.wordpress.com/2011/10/28/taboule-exceptionnel/
Et oui, je fais partie des gens qui disent "pains au chocolat", désolée pour ceux qui disent "chocolatines". Mais je dis même "petits pains au chocolat", comme en Alsace où ça peut même devenir "petits pains" pour certaines personnes : http://www.marmiton.org/recettes/recette_pains-au-chocolat_29672.aspx
J'ai utilisé la première recette de croissant donnée dans la recette de pains au chocolat, ce qui a divisé les quantités de beurre et de chocolat en deux quand je suis revenue à la recette des pains au chocolat. J'ai remplacé le beurre par de la margarine et le lait par du lait de coco, mais le lait de soja, amandes ou n'importe quel autre végétal fonctionne aussi. J'ai utilisé du chocolat au lait de coco mais vous pouvez trouver du chocolat noir sans lait plus facilement dans les magasins, il suffit de lire l'étiquette !
//Hey !
Our journey continues in Bourgogne-France Comté and Loire Country today. Saint-Pierre-et-Miquelon are islands that France conserved after being beaten by the British in Québec, old french colony, that they had to leave in the hands of the British. The islands' use was to keep a fishing right in North America.
Since a few year, mint grows on these nordic islands, people there then adopted the taboulé :
Taboulé
Ingredients :
Semolina : 300 g
Diced tomatoes : 1 can
Blanched tomatoes : 2, cut in cubes
Green pepper : ½, peeled and cut in small pieces
Red onion : 1, minced
Dried tomatoes : a few, cut in dices
Lemon juice : 3 to 4 tablespoons
Olive oil : 2 tablespoons
Mint : 4 to 5 branches, minced
Parsley : 2 tablespoons
Salt, pepper, chili, cumin, paprika : whichever you want, as much as you want
Preparation :
Step 1
Boil some water in a pot.
Step 2
Put the semolina in a bowl, add the boiling water on top of it, adding a little more water than there is semolina. Put a piece of fabric on top of it and let it stand for about 5 to 10 minutes.
Step 3
Add the other ingredients and mix together.
Step 4
Serve when it has cooled down.
In France, there is a "battle" about the actual name of this, between "pain au chocolat" (= chocolate bread) and "chocolatine" (no translation). I am from the people who say "pains au chocolat" sorry for those from the other "team". Meanwhile, in Alsace, we mostly say "petit pain au chocolat" (= chocolate little bread) or even just "petit pain" (= little bread).
Pain au chocolat
Preparation Time : 1h
Cooking Time : 20 minutes
Total Time : 1h20
Pour 6 pains au chocolat
Ingredients :
Wheat flour : 500 g
Margarine : 250 g
Warm water : 2 tablespoons
Sugar : 50 g
Coconut/soy/… milk : 28 cL
Salt : 10 g
Baker’s yeast : 15 g
Chocolat : 50 g
Preparation :
Step 1
Warm up the water then put it in a bowl. Add the yeast to it. In another big bowl, put the flours, sugar and form a well. Add the milk in, little by little.
Step 2
When the milk is totally mixed, add the water and yeast mix and knead the dough during 15 minutes on a flat area.
Step 3
Form a ball, put it back in the bowl and cover it with a piece of fabric and let it stand for 2 hours.
Step 4
Then, spread the dough on a flat area in the shape of a 4-branches star, keeping the center thicker.
Step 5
Spread the margarine in the center then fold the branches.
Step 6
Spread this dough again in the shape of a rectangle. Fold it in three and turn it around, the quarter of a round on the right. Spread the dough in a rectangle again and fold it in three again and turn it the quarter of a round on the right again. Do it one more time, then the dough is ready.
Step 7
Spread the dough then cut rectangles as wide as a chocolate bar. Put the bar on top of one rectangle and roll it.
Step 8
Put the chocolate breads on an oven tray, making sure you push a little with your hand so that they don’t unfold when they expand. Let it expand for 1h30 to 2h30 at the temperature of the room until they are almost twice the size they were before.
Step 9
Put some almond/coco/… milk on top of them to make them golden in the oven then put them in the oven on 445°F for 15 to 20 minutes.
