Session Title: FRENCH CUISINE

Name of Recipe: ÉCLAIR

Choux Pastry:

 1 cup water
 ½ cup butter
 1 cup all-purpose flour
 ¼ teaspoon salt
 4 large eggs

Filling:

 2 ½ cups cold milk
 1 (5 ounce) package instant vanilla pudding mix
 1 cup heavy cream
 ¼ cup confectioners' sugar
 1 teaspoon vanilla extract

Icing:

 2 (1 ounce) squares semisweet chocolate

Directions

1. Preheat the oven to 450 degrees F (230 degrees C). Grease a cookie sheet; set aside.
2. Make choux pastry: Combine water and butter in a medium pot. Bring to a boil, stirring until butter
melts completely. Reduce heat to low; add flour and salt. Stir vigorously until mixture leaves the sides
of the pan and begins to form a stiff ball. Remove from heat.
3. Add eggs, one at a time, beating well after each addition until incorporated. Using a spoon or pastry bag
fitted with a No. 10 or larger tip, spoon or pipe dough onto the prepared cookie sheet in 1 1/2x4-inch
strips.
4. Bake in the preheated oven for 15 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue
baking until the bottoms sound hollow when lightly tapped, about 20 more minutes. Cool completely on
a wire rack.
5. Make filling: Combine milk and pudding mix in a medium bowl according to package directions. Beat
heavy cream with an electric mixer in a separate medium bowl until soft peaks form. Beat in
confectioners' sugar and vanilla. Fold whipped cream into pudding.
6. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.
7. Make icing: Melt chocolate and butter in a medium saucepan over low heat. Stir in confectioners' sugar
and vanilla. Stir in hot water, 1 tablespoon at a time, until icing is smooth and has reached desired
consistency. Remove from heat and cool slightly.
8. Drizzle chocolate icing over filled eclairs. Store in the refrigerator until serving.
 Session Title: FRENCH CUISINE
Name of Recipe: BUCKWHEAT GALLETES
Ingredients:

 80g buckwheat flour
 5 medium eggs
 250ml milk
 2 tsp Dijon mustard
 4 tbsp single cream
 100g mature gruyère, comté or cheddar, grated
 butter, for frying
 100g ham, torn
 fried mushrooms or steamed spinach, to serve (optional)

Procedure:

 STEP 1

Mix the flour, 1 egg, the milk and a pinch of salt in a jug or bowl. Set aside for 30 mins, or up to 3 hrs. Mash
together the mustard, cream and cheese in another bowl. Heat the oven to 200C/180C fan/gas 6, and line
two baking trays with baking parchment or foil.

 STEP 2

Melt the butter in a large frying pan, then once foaming, add enough batter to just cover the pan, swirling it to
cover the surface in a thin layer (pour any excess back into the batter bowl). Cook until the surface is set and the
underside is browning, carefully flip and cook for another minute or 2, then take off the heat.

 STEP 3

Spoon a quarter of the cheese mixture onto the middle of the pancake, using the spoon to create space in the
center to hold an egg. Crack one into the space and lay a few pieces of ham around the edges. Fold each side of
the pancake in towards the centre to make a square. Cook in the pan for another 30 secs-1 min, then transfer to a
baking tray. Repeat with the rest of the pancakes, then bake for 6-7 mins until the egg whites are set. Serve with
fried mushrooms or wilted spinach, if you like
 Session Title: FRENCH CUISINE

Name of Recipe: CROQUE MONSIEUR

Béchamel sauce:
 ▢¼ cup unsalted butter (½ stick)
 ▢¼ cup all-purpose flour
 ▢1½ cups whole milk
 ▢salt and freshly ground black pepper
 ▢1/4 teaspoon dijon mustard
 ▢dash of ground nutmeg
Sandwich:
 ▢8 thin slices white sandwich breads
 ▢5 ounces good quality ham about 8 slices
 ▢6 ounces Gruyere cheese ,or Emmental cheese,
grated (about 2½ cups)
 ▢1/4 cup freshly grated parmesan cheese

Procedure: 

Béchamel sauce:
1. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly, for
about 3 minutes. Gradually add milk, stirring well until the mixture is smooth. Cook, stirring, until sauce
is thickened. 
2. Season with a little bit of salt and pepper. Remove from heat and whisk in mustard and nutmeg. Set aside
while you make the sandwiches, or make the sauce up to 1 week in advance.
Assemble sandwiches:
1. Preheat oven to 425° F. Line a baking tray with parchement paper and set aside.
2. Spread each bread slice with a layer of béchamel, spreading it all the way to the edges. Place 4 slices of
bread, béchamel side up, on prepared baking sheet. 
3. Top each with a piece of ham, a handful of gruyere, and a sprinkle of parmesan cheese. Place remaining
slices of bread on top, béchamel side up, then top with remaining gruyere and parmesan cheese.

4. Bake at 425 degrees F for about 5-6 minutes, until cheese is melted, and then turn the oven to broil and broil
until the cheese on top is lightly golden, 2-4 minutes.
 Session Title: FRENCH CUISINE

Name of Recipe: SALAD NICOISE

Ingredients

 ½ pound new potatoes, quartered

Procedure:

1. Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15
minutes. Drain and cool.
2. Combine potatoes, green beans, tuna, onion, parsley, olives, and parsley in a large bowl; refrigerate for 2
to 4 hours.
3. Toss greens with vinaigrette in a salad bowl; top with chilled potato mixture. Garnish with eggs,
tomatoes, anchovies, and capers.
 Session Title: FRENCH CUISINE

Name of Recipe: CHICKEN GALANTINE

Ingredients

 1 whole chicken deboned
 1 lb. ground pork
 4 pieces Chinese sausage
 3 tablespoons sweet pickle relish
 1/2 cup raisins
 2 pieces hard boiled eggs
 3/4 cup minced ham
 3/4 cup chopped Vienna sausage
 1/2 cup minced yellow onion
 1/2 cup minced carrot
 1/2 cup chopped red bell pepper
 5 tablespoons bread crumbs
 3/4 cup soy sauce
 Juice of 1 lemon
 1 1/2 teaspoons salt
 1/2 teaspoon ground black pepper

Instructions

1. Combine ground pork, ham, Vienna sausage, bell pepper, carrot, onion, raisins, sweet pickle relish,
salt, and pepper. Mix well.
2. Add the bread crumbs and then continue mixing. Set aside.
3. Combine lemon juice and soy sauce in a large container. Stir.
4. Marinate the whole chicken in the lemon and soy sauce mixture for 30 minutes.
5. Remove the chicken from the mixture and then stuff with half of the meat and vegetable mixture.
6. Arrange the boiled eggs and Chinese sausage inside the chicken and then continue to put-in the rest
of the meat mixture.
7. Secure the chicken by wrapping it in a cheese cloth and tying both ends of the cloth with a kitchen
twine.
8. Meanwhile, boil about 1 to 1 1/2 quarts of water in a steamer.
9. Steam the chicken for 90 minutes.
10. Let the chicken cool down and then refrigerate for 3 to 6 hours.
11. Slice into serving pieces.
12. Serve. Share and enjoy!