This pancake recipe will amaze you

Posted on Aug 25, 2022 at 6:15 pm

This summer, ELLE à Table is heading to Leucate Beach, to Biquet, a title run by Chef Fabrice Mignot, for a series of easy-to-make recipes. This final episode promises a one-way trip to the land of gluttony with a sweet interpretation of focaccia, with apricot and vanilla oil.

We like to warn you, this is one of the most exciting recipes of our summer. The famous pie, a cousin of fougas, is a type of delicious Italian bread made with olive oil. Soft and easy to prepare, it’s the snack that is always enjoyed with pleasure, no matter the season. In short, one of the classic Italian cuisines that the Biquet Plage restaurant brigade has adopted, to give yourself a little strength between two servings. And Fabrice Mignot is never up for challenges… This is a great ‘you’ll tell us the news’ version. On the program: apricots from Roussillon, homemade vanilla oil and sweet, twisted focaccia dough (but not too much).

Sweet pie for a delicious dessert, sitting or on the go!

For this gourmet variation, Fabrice Mignot plays on the main ingredient by replacing olive oil with homemade vanilla oil that brings a subtle sweetness to the dough. Another variable? A little milk to complete the required centiliter of water.

As for the little secrets to making this dessert a success, there are three of them.

First of all, mixing two types of flour (T55 and T45) makes the dough softer. The second basic step, double the rise time (ie the time the dough stops). If you cook your pancakes right after the first rise, they may be flat and bagged.

The last tip: choose the filling. Since the dough recipe has retained its salty flavour, yellow fruits are perfect, especially apricots, peaches, and nectarines, to combine with olive oil and rosemary. On the other hand, brown sugar brings a more subtle caramel side than white sugar. Finally, an alliance tested and approved by Biquet Restaurant teams: Accompany your sweet pies with a scoop of vanilla, raisin rum or salted caramel-flavored ice cream for the more classic, or basil or watercress sorbet for the more adventurous.

Or how to turn a super simple classic recipe into a dessert to wow your guests like a real chef!

And to extend your culinary encounters with Chef Fabrice Minot, come together on October 4, 2022, for the release of the new recipe book Love This Recipe, Season 2.

Sweet Focaccia, Vanilla Oil and Apricot by Fabrice Minot

for focaccia

For vanilla oil
10 cl of grape seed oil
2 vanilla bean

focaccia paste
15 cl lukewarm water
15 cl lukewarm milk
15 gm fresh baking yeast
250gm T45 . flour
250gm T55 . flour
5 grams of salt
30 gm brown sugar
2.5 cl of vanilla oil (1)
3 cl of vanilla oil (2)

pruning
6 apricots
2 sprigs of rosemary
40 gm brown sugar

Prepare

For vanilla oil
Break up the vanilla bean and scrape out the seeds.
Heat the grapeseed oil, vanilla beans and seeds in a saucepan over low heat for 10 minutes.
Remove the pan from the heat, cover with plastic wrap, and let it marinate for an hour.

To prepare the focaccia dough
Mix water and milk. Stir in crumbled yeast.
In a mixing bowl, mix flour, salt and sugar. Add the vanilla oil (1) and the water/milk/yeast mixture. Roughly mix the mixture and then empty the bowl onto a floured work surface.
Knead the dough with the palm of your hand for 10 minutes. Put them in a salad bowl, cover with a tea towel, and leave to rest for an hour and a half.
After this time, put them in a previously greased and floured dish, stretch the dough well so that it has the same thickness throughout the dish and completely covers it.
Grease the cake with vanilla oil (2) and then make wells with your fingertips over the entire surface. Cover again and leave to rest for 45 minutes.

clothes and cooking
Heat the oven to 200°C.
Wash the apricots and cut them into 2. Place them on the cake with rosemary sprigs.
Sprinkle brown sugar.
Bake at 200°C for 20 minutes.
Serve warm after resting for 30 minutes.

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