Find the favorite recipes of the Petit Pan Tribe.

Christmas recipe idea: Baozi, steamed stuffed brioche

Ingredients to make the dough:

• 2 cups of flour
• 1 teaspoon of instant yeast
• 4 tablespoons of sugar
• 1 pinch of salt
• 1 tablespoon of sesame oil for rolling the dough and half a cup of warm water

For filling we use:

• 1/2 small cabbage
• 1 spring onion, finely diced
• 2 tablespoons chopped ginger
• 1/2 teaspoon of salt
• 1 teaspoon of oyster sauce
• 1 teaspoon of soy sauce
• 1 teaspoon of oil
• 1 teaspoon of sesame seeds

Preparation:

In a bowl, combine the flour, baking powder, sugar, and salt. Add the sesame oil and mix. Add the water and mix. Knead the dough on a clean, lightly floured work surface until smooth, about 5 minutes. Place the ball of dough in a medium bowl, cover with plastic wrap, and let rest.
While the dough is rising, prepare the filling. Steam the cabbage for 1 minute, then drain the water by pressing it into a piece of buttercloth. Finely chop the cabbage. Add the remaining filling ingredients and mix well. Set the filling aside.

Forming the buns: After 30 minutes or more, the dough should have doubled in size. Knead the dough lightly to expel any air pockets. Roll into a cylinder on a floured work surface and cut into 8 equal pieces. Put a drop or two of sesame oil in your palm and shape into a ball.
Repeat the process and place under a damp cloth and let rest for 10 minutes (the dough will rise again).
Roll out the dough into 4-inch diameter circles. Place a small ball of filling in the center and seal the bun with pleats. Make sure they have a nice seam.
Arrange the finished rolls on parchment paper.
Cooking: Place the filled buns in a bamboo steamer basket and steam for 15 to 20 minutes. The buns will have almost doubled in size. Serve with soy sauce.

Christmas recipe idea: POĞAÇA, Turkish rolls stuffed with cheese

Ingredients for the dough (for 35 rolls)

• 200ml of warm milk
• 1 sachet of baker's yeast
• 100ml of oil
• 100ml of lukewarm water
• 1 egg
• 1/2 tsp salt (3g)
• 1 tbsp sugar (10g)
• 700g of flour (approximately)

Ingredients for the Stuffing:

• 100g of Turkish cheese (bought in a Turkish grocery store, you can replace it with feta cheese)
• Dried parsley (optional)

Ingredients for the Gilding:

• 1 egg yolk
• sesame seeds
• poppy seeds

You can also fill them with potatoes, minced meat, etc.

Preparation :

Place the milk, warm water and yeast in the bowl of the food processor.

Recipe can be made with or without a food processor.

Add the oil, egg, salt, and sugar and mix. Add the flour little by little and mix to obtain a smooth dough. Knead the dough for 10 minutes (the longer you work it, the softer the poğaça will be). Place a cloth on top and let it rise in a warm place for about 1.5 hours. Meanwhile, prepare the filling by mixing the Turkish cheese (crushed with a fork) with the dried parsley.

After 1.5 hours of resting time, the dough will have doubled in size. Deflate it: place it on the work surface, then press it with the palm of your hand to stretch it before turning it over. Continue kneading it like this: if you deflate it correctly, your dough will gradually become more supple.

Take a piece of dough, spread it in the palm of your hand, place a teaspoon of cheese filling on it, then seal the dough by sealing the edges. Roll it into a ball and place it on your baking sheet.

Repeat this process until all the dough is used up, making sure to space them out. Let them rise again for 20 minutes, placing a cloth over the top. Then brush them with egg yolk and sprinkle them with sesame seeds or poppy seeds. Bake in a preheated oven at 190 degrees for 20 to 25 minutes.

Recipe available on the GOURMANDISE ALYA blog

Christmas recipe idea: Cyril Lignac's Stuffed Cannelloni with Bolognese Sauce

Ingredients for 4 people:

• 18 cannelloni tubes

• 400 g minced beef
• 1 clove of garlic
• ½ onion
• 1 carrot
• 150 g of button mushrooms
• 1 sprig of fresh thyme
• 25 cl of red wine
• 500 g tomato coulis
• 20 cl of whole liquid cream
• 200 g grated parmesan cheese
• 1 piece of parmesan
• 1 teaspoon of coarse salt
• Fine salt and pepper from the mill

• 3 sprigs of basil

Preparation

Preheat the oven to 200°C.
In a saucepan, pour a dash of olive oil, add the chopped onion, brown, add the carrots, mix with the mushrooms.
Add the meat, sautéing well. Season with salt and pepper, add the garlic and basil. Cook for 5 to 6 minutes. Do not over-caramelize. Deglaze with red wine, add the thyme and tomato sauce. Cook for as long as possible over very low heat.

In a saucepan, pour the cream and let it boil for a few minutes. Add the grated Parmesan. Set aside (do not refrigerate). Pour the filling into a piping bag, place the upright cannelloni in the dish and fill them with Bolognese. Cover with Parmesan cream and grate a little Parmesan on top.

Then place in the oven for 20 minutes and let it grill lightly on top.

Recipe available on the cuisineaz website

Christmas recipe idea: Bernard's Czech shortbread

Ingredients for 750g of shortbread:

• 350 g T55 or T45 flour
• 250 g unsalted butter at room temperature
• 115 g icing sugar
• 1 sachet of vanilla sugar
• 2 egg yolks
• salt
• the zest of an organic lemon
• and choice of: roasted almonds, walnuts, dark or milk chocolate, redcurrant or red fruit jam.

Preparation

• Pour all the ingredients into the bowl of your food processor fitted with the leaf or into a container including the lemon zest.
• Mix until you have a nice, smooth paste.
• Lightly flour the dough then roll it out to 3mm thick on a work surface with baking paper.
• Cut the shortbread with the cookie cutter of your choice.
• Then place them on a baking sheet lined with baking paper.
• Bake them for 20 minutes at 175°C with the fan on. They should begin to turn a nice blond color.
• Then let your imagination run wild: dip some of them in chocolate, whole or half. Put sour red fruit jam in those with a small hole in the middle...
• Store in an airtight container.

Recipe to be found on Bernard Laurence’s website.

Christmas recipe idea: sweet ravioli

Impress your guests with one of the best Chinese dumpling recipes concocted by Pan!

Ingredients to make the dough:

• 10 cl of water
• 400 g of flour

For filling we use:

• 1 handful of toasted hazelnuts
• 1 handful of finely chopped toasted walnuts

Preparation

With the floured dough, form a roll 2 cm in diameter and cut this roll into balls: cut, then turn 1/4, cut again, etc.
Lightly flour and then form into pebbles. To do this, place a carton in the palm of one hand and with the other, press firmly to obtain a disc about 5 cm in diameter and at least 1 mm thick, leaving the center thicker than the edges. Place the disc of dough in your hand, place 1 teaspoon of filling on it and close. Press firmly to seal the neck of the ravioli. Cook in boiling water and when they rise to the surface, continue cooking for 3 minutes.

Christmas recipe idea: Christmas cocoa shortbread

Ingredients

• 70g of sugar
• 115g of semi-salted butter
• 20g egg
• 160g of flour
• 30g unsweetened cocoa powder

Preparation

• In a salad bowl, place the sugar and butter.
• Mix until you get a sort of cream then add the 20g of egg.
• Continue mixing.
• In another bowl, mix the flour and cocoa powder.
• Sift everything into the salad bowl.
• Continue mixing until the dough comes together.
• Place the dough in cling film flat (to make it easier to spread later) and chill for one hour.
• Lightly flour the dough and roll it out on baking paper.
• Cut out with a cookie cutter (enjoy making these with the kids).
• Place the shortbread on a baking sheet lined with parchment paper.
• Brush a little milk onto the surface.
• Bake them at 180°C for 15 to 17 minutes.
• Then transfer them to a baking rack.
• Store them in an airtight container for up to 4 days!

Recipe to be found on Bernard Laurence’s website.

Christmas recipe idea: chocolate Spritz cookies.

Ingredients :

• 200 g softened butter
• 75g icing sugar
• 225 g of T55 flour
• 1 egg white
• 1/2 vanilla pod
• 2 g of fleur de sel
• approximately 60 g of Valrhona Andoa Milk chocolate

Preparation :

• Preheat the oven to 160-165 degrees.
• Work the softened butter with a whisk. Add the vanilla and fleur de sel then mix.
• Add the icing sugar and mix again.
• Once the mixture is smooth, add the egg white and mix.
• Pour in half of the flour and mix.
• Once the mixture is smooth, add the second part of the flour and mix.
• Fill a piping bag fitted with a 13 mm fluted nozzle with this paste.
• Poach in a W shape on a baking sheet lined with baking paper.
• Bake for about 25 minutes.
• Melt the chocolate. Dip half of the cookies in it, let the excess chocolate drip off, then place on a sheet of baking paper.

Recipe available on the maspatule blog.