Flambé bananas. Flambe

Kinds

A regular tarte flambée (Tarte flambée normal; French Normale) includes white cheese or sour cream, onions and pieces of lard or bacon (sometimes other pieces of pork) as filling.
Gratinated tarte flambé; (Tarte flambé gratinée French: Gratinée) contains, in addition to white, regular cheese, often Swiss, for example, Gruyère. Because of this, the dish is baked on top, like pizza.
Forest tart flambé (Tart flambé forestière; French Forestière) includes mushrooms.
Northern tart flambé (Tart flambé Nordic; French Nordique) is prepared with pieces of salmon instead of pork.
Vegetarian tart flambé (Tarte flambé vegetarian; French: Végétarienne) is prepared without meat. The visitor may also request a vegetarian version of any tarte flambé, such as a gratinated one.
Sweet tart flambé (Tart flambé sucré; French Sucrée) is a dessert dish prepared with various fruits, most often apples. Sometimes a scoop of ice cream is placed in the center of the finished dish. Sweet tarte flambés can also be sprinkled with a strong drink (Calvados or rum) and flambéed. The addition of alcohol can be prescribed as a separate item in the menu.

There are various combinations of these dishes, for example "Tarte flambée végétarienne forestière gratinée"

(French) - this is a flambé tart without meat, with mushrooms and cheese.
Other types of tarte flambé can be named after the filling component, for example, Munster
(French) - with local Munster cheese,
Ail et fines herbes
(French) - with garlic and herbs,
Chèvre
(French) - with goat cheese (not with goat meat, as the name might suggest: Chèvre - “goat”).

Tarte flambé

2 large flatbreads

for dough: 25 + 225 g. flour 25 + 135 ml. water 1 tsp. sugar 1/4 packet of yeast* 1 tsp. salt 1 tbsp. vegetable oil

200 g thick sour cream or 100 g curd cheese 50 ml. cream 50 ml. sour cream

200 g bacon 2 onions salt black pepper

Combine 25 g of flour, 25 ml in a bowl. water, yeast and sugar, stir, cover with a towel and leave for half an hour in a warm place. When the dough bubbles, add the remaining flour, water (if desired, it can be partially replaced with milk or beer), salt and butter, and knead the elastic dough. Roll the dough into an elastic ball, place in a bowl, cover and leave in a warm place for half an hour to an hour until it doubles in size. Knock the air out of the ball, divide it into two equal parts, roll two smaller balls, cover them and leave for another half hour.

In between handling the dough, prepare the sauce and filling. With the sauce, everything is simple: instead of it, use cottage cheese (you can buy it or make it yourself) or creme fraiche (a dairy product like sour cream, only not so sour). You can do the same, but I suggest combining the cream cheese, sour cream and cream, and puree in a blender until smooth - the sauce will be easier to spread than cheese, but it will not spread as much as sour cream.

Cut the bacon into strips and the onion into feathers. Fry the bacon in a small amount of vegetable oil or without it at all, rendering out some of the fat, then set the bacon aside, and in the same frying pan fry the onion over low heat for 10 minutes, stirring constantly.

Stretch each dough ball with your hands or roll it out with a rolling pin into a large flat cake, brush with sauce and place the filling on top. Season with salt and pepper. Bake at maximum temperature until the filling is browned and the cheese is bubbly - if it is 250 degrees, like most ovens, the tarte flambé should be removed after 5-7 minutes. Serve hot with dry white wine or beer.

Other varieties of “flaming cake” are not as popular as this classic, but any self-respecting Alsatian restaurant or winstub will definitely offer several more variations of this dish:

Gratinée - with Gruyere cheese;
Forestière - with wild mushrooms instead of bacon;
Munster (Royale) - with Munster cheese (the killing power of which defies description);
Sucrée - with apples and cinnamon;

The base of dough and sauce in this case remains unchanged.

* Proportions are indicated for yeast, sorted into 1 bag per 1 kg. flour.

PS: Find out about other dishes that are famous from my post last year.

Flambé - what is it? How to prepare flambé: recipes

Of course, French cuisine is very popular. However, you don't have to be a professional cook to cook delicious French food. And today many are interested in the question of how to prepare flambé. What kind of dish is this? What products will be needed to prepare it and what rules should be followed?

Flambe: what is it?

In fact, the flambéing process is one of the most sophisticated and spectacular techniques used by modern professional chefs. So how do you prepare flambé? What it is?

The word itself is translated as “combustion.” The essence of the technique is to briefly roast the finished dish over a fire. Moreover, the catalyst for the combustion process is, as a rule, alcoholic drinks, which quickly flare up, burn brightly, but quickly die out. Depending on the main components of the dish, brandy, cognac and rum are most often used as fuel.

Naturally, serving such a dish looks impressive, because the roasting is carried out in front of the visitors. In addition, cooked food retains the mild aroma of the alcohol used. And a bright, but quickly burning flame provides the dish with a soft and crispy crust.

By the way, there is also a dish called “tarte flambé”. What it is? It is a flat pie with filling that is cooked over an open fire. This is a dish of southern German cuisine, so do not confuse these two concepts.

What foods can be prepared this way?

In fact, you can cook almost any dish using this method. For example, in expensive restaurants customers are offered flambé fruits. These could be bananas, apples, peaches, strawberries, etc.

In addition, vegetables are also good to flambé. Roasting meat is also possible, but requires some skill and experience as this process is longer. Some establishments serve chicken, veal, and even seafood prepared using the flambé method.

Dish at home: some technical points

Naturally, such delicacies can be prepared at home, but you should start with simpler dishes. In addition, you need to follow some safety rules.

To begin with, it should be noted that the temperature when burning alcoholic beverages can reach 800–900 degrees. Therefore, it is not recommended to use cookware with non-stick (Teflon) or enamel coating. Even short-term exposure to such high temperatures can damage the surface. It is best to choose containers made from stainless steel or uncoated cast iron.

If you are a beginner, it is better to use dishes with a long handle, covered with heat-resistant material (for example, a frying pan or a saucepan) - this will protect the skin of your hands from damage. You should not use a lighter to start the fire - long fireplace matches are more suitable. These simple rules will make cooking safer.

Since the fire goes out quickly, there is no need to worry about the food burning. If you are preparing a particularly delicate dish, you can pour alcohol over the edges of the pan rather than the food itself - the effect will be almost the same.

There is another cooking technique that looks much more impressive, but requires some skills. Professional chefs sometimes pour alcohol into a separate container (for example, a coffee pot) and set the drink on fire. Pour the burning liquid over the dish and wait until the flame goes out. Again, in this case it is worth using a container with a long handle.

Banana flambé: simple and delicious

Making flambé (there is a photo here) from bananas is quite simple. For four servings you will need the following products:

4 ripe bananas;
two tablespoons of orange zest;
70 g butter;
2 tablespoons lemon juice;
half a glass of orange juice;
50 ml cognac (preferably high quality);
80 g sugar;
vanilla ice cream to taste.

First, peel the bananas and cut them into halves. Melt 40 g of butter in one frying pan and fry the bananas in it. Place the remaining butter in another frying pan, add orange and lemon juice, and sugar. Keep the syrup on low heat for three minutes, stirring constantly. Now add the fried bananas and heat the dish for a few more minutes.

Before serving to guests, pour the delicacy along with the zest with cognac and set it on fire. Once the fire has gone out, you can place the banana slices on plates along with the ice cream.

Crepe flambé: recipe

Place the pancake on the frying pan. The filling can be any berries and fruits - pieces of apples and bananas, strawberries, peeled orange slices. Sprinkle sugar on top of the fruit and place a piece of butter.

Now pour a small amount of alcohol over the pancake filling (usually cognac or rum) and then set it on fire. As soon as the flame goes out, the dessert is ready to eat. By the way, butter and melted sugar will provide the fruit with a tasty, crispy, aromatic crust.

Recipe for a delicate delicacy

The “Sunset Flambé” dessert is considered the best option for an unforgettable romantic breakfast, because its delicate and sweet taste gives a pleasant relaxation. So how to cook it?

First, melt 20 g of butter and add the same amount of sugar to it. Keep the mixture on the fire, stirring constantly until a caramel mass forms.
Pour caramel onto the edge of the plate, place 70 g of any berries (blueberries, strawberries, raspberries) in it, pour cognac (20 ml) on top and set it on fire.
Now place a scoop of ice cream in the center of the finished pancake (you can cook it yourself, or you can buy it in a store). Fold the pancake to form a pouch and secure the edges with a toothpick. Place it on the other edge of a wide dinner plate.
You can decorate the dish with mint leaves and fresh berries.

This is how flambé is prepared. This dessert truly has an exquisite taste. However, do not forget that the main characteristics of the food will be influenced by the quality of the cognac, so it is better to choose expensive varieties.

Flambé oranges: a delicious and spectacular dessert

For another recipe you will need oranges, granulated sugar, butter and whiskey. This dessert is very easy to prepare.

First, peel 6 oranges. You will cook four of them, and squeeze the juice out of two.
Cut the orange peel into small pieces.
Place four oranges in a frying pan (saucepan). Top each of them with a teaspoon of melted butter and sprinkle with granulated sugar. Now put the fruit in the oven and cook for twenty minutes at 120 degrees.
While the oranges are cooking, you can make the sauce. Mix orange juice and zest, add two tablespoons of sugar and one spoon of whiskey. Simmer the syrup over low heat until it becomes thick.
Now you can remove the fruit from the oven. Pour a tablespoon of whiskey over each orange and set it on fire. Once the fire goes out, pour the sauce over the fruit and garnish the dish with mint leaves and scoops of ice cream.

Source: https://fb.ru/article/135556/flambe—chto-eto-takoe-kak-gotovyat-flambe-retseptyi

Making the dough

The Alsatian tart flambé recipe requires a good crust dough, which is prepared using dry yeast in a sponge manner.

First, let's make a dough; for it you need to prepare a spacious, comfortable dish that has high walls.

Pour sugar, salt, yeast and warm water into a bowl and grind everything with a spoon so that a paste-like mass is formed.

Add half the flour to the slurry and mix all the ingredients with a spoon, the consistency of the resulting mixture should resemble thick sour cream or pancake dough. If the dough is a little thinner than required, you can add a little more flour.

Cover the dough in the bowl with cling film, a kitchen towel or gauze and leave for a while (usually it takes about an hour and a half to rise the dough) in a warm place.

It is important not to touch the dough at this time (do not shake it, do not poke it with your finger), otherwise it will settle and will not rise again. If bubbles and holes appear on the surface of the dough, then this is a clear sign that it was a success.

Take the dough and mix it with a spoon until it reaches the same state as before rising. Add vegetable oil and remaining flour.

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Making a tart flambé

First turn on the oven and set the temperature to about 200 degrees.

Cut the onions into thin half rings, the bacon into thin strips.

When all the koloboks are rolled into circles, choose one and spread it with sour cream, then evenly spread the onions and pieces of bacon.

Grease the baking sheet with vegetable oil; you can replace it with flour, which we distribute evenly over a dry baking sheet. You can also use baking paper.

Place one of the cake layers in the preheated oven for ten to twelve minutes.

You should bake one at a time, so that while the first one is being eaten, the second one is cooked.

Flambé oranges: a delicious and spectacular dessert

For another recipe you will need oranges, granulated sugar, butter and whiskey. This dessert is very easy to prepare.

First, peel 6 oranges. You will cook four of them, and squeeze the juice out of two.
Cut the orange peel into small pieces.
Place four oranges in a frying pan (saucepan). Top each of them with a teaspoon of melted butter and sprinkle with granulated sugar. Now put the fruit in the oven and cook for twenty minutes at 120 degrees.
While the oranges are cooking, you can make the sauce. Mix orange juice and zest, add two tablespoons of sugar and one spoon of whiskey. Simmer the syrup over low heat until it becomes thick.
Now you can remove the fruit from the oven. Pour a tablespoon of whiskey over each orange and set it on fire. Once the fire goes out, pour the sauce over the fruit and garnish the dish with mint leaves and scoops of ice cream.

Making a tart flambé

First turn on the oven and set the temperature to about 200 degrees.

Cut the onions into thin half rings, the bacon into thin strips.

When all the koloboks are rolled into circles, choose one and spread it with sour cream, then evenly spread the onions and pieces of bacon.

Grease the baking sheet with vegetable oil; you can replace it with flour, which we distribute evenly over a dry baking sheet. You can also use baking paper.

Place one of the cake layers in the preheated oven for ten to twelve minutes.

You should bake one at a time, so that while the first one is being eaten, the second one is cooked.

Making the dough

Mix everything thoroughly, you should get a lumpy thick mass.

Next comes the process of kneading the dough for the pie. To do this, pour a little flour onto the table and place the dough on it, begin to knead thoroughly for ten minutes. You may have to add more flour during kneading; here you need to look at the condition of the dough - it should be dense, elastic and elastic. At the end of kneading the dough, add a spoonful of vegetable or olive oil.

Next, grease the prepared bowl with oil and place the dough sprinkled with flour into it. Cover the bowl so that the dough does not dry out.

After an hour, the dough should increase in size a couple of times; it needs to be kneaded a little. To do this, first press on the center with your palm or fist, and then do the same with the edges. Place the dough on the table and knead again.

If the dough springs under your palms, easily gathers into a ball or lump, and has a smooth, even surface, then it was a success. In addition, during kneading, you must feel how the air bubbles burst under your hands, otherwise the future product will not turn out airy.

Banana flambé: simple and delicious

Making flambé (there is a photo here) from bananas is quite simple. For four servings you will need the following products:

4 ripe bananas;
two tablespoons of orange zest;
70 g butter;
2 tablespoons lemon juice;
half a glass of orange juice;
50 ml cognac (preferably high quality);
80 g sugar;
vanilla ice cream to taste.

Before serving to guests, pour the delicacy along with the zest with cognac and set it on fire. Once the fire has gone out, you can place the banana slices on plates along with the ice cream.

How to eat tarte flambé

This Alsatian open-faced pie is served hot, fresh from the oven, traditionally placed on a wooden board rather than a plate, and cut into portions using a pizza cutter. They eat tart flambé with their hands.

This dish goes well with beer or white Alsatian wine.

In restaurants, it is often served only in the evening and is cooked exclusively over an open fire at a temperature of about 350 degrees, so the edges of the pie often burn. But this nuance should not be perceived as the master’s lack of qualifications, because in France such edges are an integral part of the pie.

Like all baked goods, this dish is quite high in calories (about 2500 calories per serving), but it’s so delicious.

Of course, homemade tarte flambé is neater and prettier than one cooked over an open fire. It simply invites home gatherings.

Reviews from everyone who has tried or prepared this dish themselves are mostly positive, because it is so nice to gather with family or friends for delicious food and sincere conversation.

Bon appetit!

Flambé or how to prepare an “incendiary” dessert

France has given the world delicious culinary recipes, among which flambé attracts special attention.

. This dessert got its name from the French. flamber, which translates as “to burn.” In fact, the chef’s task is to arrange a fiery extravaganza without burning his own fingers.

There are two ways to prepare flambé. So you can simply burn fruits (peaches, bananas, etc.) with a flame. Or pour an alcohol-containing drink into the dish and set it on fire.

As soon as the flame goes out, you will receive a fragrant dessert that will please even the most sophisticated gourmet. You can enhance the taste of flambé with a crispy powdered sugar crust.

Agree, the recipe is quite simple.

Burnt fruits

Almost every flambé recipe involves the use of fruit. Moreover, most often they are flambéed in the first way, i.e. They set fire to alcohol and pour it on bananas, peaches and other goodies.

Over time, you can improve your dessert and start using powdered sugar (to create a crust), butter (to add softness), cinnamon, melted sugar, orange and lemon juice and other ingredients for flambé.

Flambé of peaches and ice cream

To prepare flambé you will need:

fresh peaches – 3 pcs.
half-ripe bananas – 1 pc.
butter – 1 tsp.
cognac – 50 ml
sugar – 2 tbsp.
cream – 200 ml
red currants – 1 tsp.

This dessert is quite simple to prepare. And first we should tackle the ice cream.

Ice cream recipe:

Take bananas and peaches (one each) and beat in a mixer.
Combine the cream with powdered sugar (a little more than half) and mix thoroughly.
Combine the resulting puree and whipped cream until smooth.
Place in the refrigerator.

Now you can move on to working with peaches:

Remove the seeds from the fruit and cut them into slices.
Remove the skin.
Heat a frying pan, add butter and sugar.
Caramelize the peach slices.
Add cognac and set it on fire.

This recipe also calls for the use of red currants. It will be useful for creating a sauce - just add sugar to the berries and boil them.

Now you can collect dessert:

Place peach slices on a plate.
Place ice cream (2-3 scoops) on top.
Top with berry sauce.

This recipe will become your real lifesaver when guests unexpectedly arrive.

Banana flambé with citrus notes

If you want to use bananas to make dessert, then this recipe is perfect. In this case, preparing a flambé will take no more than 10 minutes.

Ingredients:

bananas – from 2 to 4 pcs.
oranges – 2 pcs.
butter – 40 g
cognac or rum – 1 tbsp.
sugar – 120 g

Step-by-step cooking recipe:

Squeeze the juice from the oranges (you should get about half a glass).
Peel the bananas and cut each one lengthwise.
Add butter and sugar to a frying pan and heat over medium heat.
Once the sugar is mixed with the melted butter, add orange juice to it and stir well.
Place bananas in the pan and cook, turning (5 minutes is enough).
Pour in alcohol and set it on fire.

Once the flame goes out, you can remove the pan from the heat and place the bananas on a plate. You can decorate the dessert with syrup, nuts, powdered sugar, etc.

Fruit platter with ice cream

To prepare a flambé from assorted fruits, you will need:

strawberries – 10 pcs.
white cherries – 10 pcs.
sugar – 2 tbsp.
butter – 2 tbsp.
cognac – 2 tbsp.
orange juice – ½ cup
ice cream (preferably vanilla) – 4 scoops

How to prepare dessert:

Remove stems and seeds from fruit.
Cut the strawberries in half, but you can leave the cherries whole.
Heat a frying pan, add sugar and butter, stir.
Add juice and berries, let them cook for a few minutes.
Turn off the heat, pour in the alcohol and set it on fire immediately.

As you can see, the fruit flambé recipe is quite simple - enjoy!

Flambing a pear

If you are looking for an unusual recipe, but at the same time want to get a tasty and simple dessert, you should prepare a pear flambé.

To prepare three servings you will need:

pear – 3 pcs.
powdered sugar – 3 tbsp.
butter – 60 g
orange liqueur (strength from 40%) – 120 ml

Cooking process:

Peel the pear, cut in half and discard the core.
Melt the butter and add powder.
Fry the pears until golden brown, turning them occasionally.
Add liqueur and light it.

In order for your flambé to appear before your guests in all its glory, it must be served immediately. Remember - this is a “hot” dessert that cannot be delayed!

- banana flambé recipe

Source: https://VseDeserti.ru/nacionalnie/flambe-ili-kak-prigotovit-zazhigatelnyj-desert/

Making the dough

Mix everything thoroughly, you should get a lumpy thick mass.

Next, grease the prepared bowl with oil and place the dough sprinkled with flour into it. Cover the bowl so that the dough does not dry out.

Step-by-step preparation

Knead the dough from the listed products. This is almost regular bread dough. Let the dough rise twice. Divide the dough into 4 parts, roll each piece into a log, and then roll it into a circle very thinly, a little thicker along the edge. Grease the flatbread with sour cream, distribute the onion cut into half rings over the area of the flatbread, cut the bacon into very thin strips and also place on the flatbread.
Bake in an oven preheated to 200 degrees for about 10-12 minutes, alternately. While the first one is eaten, the next one will be ready.
Serve hot, piping hot on a wooden board, cut into portions. It is traditional to eat with your hands.
Beer would be a great addition.
Bon appetit!!!

Tarte flambée (French tarte flambée, lit. “flaming pie”, in Alsatian flammeküeche) is a popular dish of Alsatian cuisine, a flat open pie with white cheese, somewhat reminiscent of pizza. The traditional filling of a tarte flambé is white cheese (similar to soft cottage cheese) or sour cream, onions and pieces of lard or bacon, but now Alsatian restaurants offer tarte flambé with a variety of fillings, for example, with chicken, fish, seafood, and sweet tarts Flambé with fruits. The name of the dish can be misleading, since in French cuisine the word “flambé” refers to dishes that have been flambéed, that is, poured with a strong alcoholic drink and set on fire. But tarte flambé (with the exception of some sweet versions) is not flambéed; the word “flaming” here means that it is cooked over an open fire, “in the flames.” The dish comes from peasant cuisine. In Alsatian villages, bread was baked quite rarely, sometimes once every two or three weeks, so the procedure turned into a small family celebration. A freshly heated oven is too hot for baking bread, but you can quickly prepare a thin flatbread of dough in one or two minutes. The burning wood was raked on both sides of the mouth of the stove, and a flat cake covered with cheese or sour cream, pieces of lard and onions was placed in the middle. After a few minutes, the tarte flambé was taken out, placed on a wooden board and cut into pieces. The family members gathered around the owner of the house (and sometimes all the farm workers) received their piece, which they took with their fingers, folded or rolled up and ate. Alsatians still eat this dish with their hands. Unlike other Alsatian dishes, tarte flambé was hardly served in city restaurants until the 1960s. Only the fashion for pizzerias aroused interest in this traditional dish. Recently the situation has changed significantly. Almost every Alsatian restaurant offers several varieties of tarte flambé. On the walls of Strasbourg restaurants you can see special signs informing that they serve tarte flambé. Sometimes restaurateurs consider it necessary to indicate that the dish is prepared in the traditional way, over wood (French: cuite au feu de bois). There are even chains of restaurants specializing in tarte flambé, for example Flam's, which has branches in Paris, Grenoble, Lille, and Lyon. Tarte flambé is served on a wooden cutting board, cut into pieces. In traditional restaurants, when serving a group of visitors, only one of the ordered tarte flambés is placed in the center of the table, and the others are brought as the meal progresses so that they do not get cold. If one diner is being served, or the diner has ordered different types of dishes, each person is brought their own board of tarte flambé. In this case, it is convenient to eat the dish not from a plate, but directly from the board, with a fork or with your hands. Many restaurants offer an unlimited amount of tarte flambé for a fee per visitor. The waiter will bring new portions until he is stopped. Since tarte flambé is cooked over an open fire at high temperatures (up to 350 °C), the edges of the cake may burn. This is not a drawback of the dish, but, on the contrary, indicates a traditional method of preparation. Some restaurants serve tarte flambé only in the evening. The dish is eaten with white Alsatian wine or beer.

Dish at home: some technical points

Naturally, such delicacies can be prepared at home, but you should start with simpler dishes. In addition, you need to follow some safety rules.