BRaided cinnamon roll with maple and nard des pin\u00e8des<\/h3>\n
SWEETNESS<\/span> \u2014 <\/i>The cinnamon roll, kanelbullar, is a staple of Swedish baking. It can be found everywhere: in bakeries and pastry shops, in neighbourhood grocery stores, even in gas stations! It is enjoyed year round and pairs wonderfully with coffee, tea, or a delicious hot chocolate. Dough<\/span><\/strong> Filling<\/span><\/strong> Note: <\/b>Nard des pin\u00e8des is a boreal bud that usually grows in blueberry fields. Its taste is similar to that of cinnamon, cloves, and honey. It can be found online at racinesboreales.ca or oceandesaveurs.ca.\u00a0<\/span><\/p>\n 1. In a saucepan or in the microwave, warm up the milk.\u00a0 Hot chocolate INGREDIENTS<\/span><\/strong><\/p>\n <\/b>\u2022 3 \u00bd cups milk of your choice\u00a0 Note<\/b>: For a more festive occasion among adults, add 15 mL (\u00bd oz.) of cr\u00e8me de cassis over the marshmallows at the end.\u00a0<\/span><\/em><\/p>\n <\/p>\n Berry and sweet clover marshmallows<\/span><\/strong><\/p>\n Servings<\/strong> : 20 to 25 marshmallows INGREDIENTS<\/span><\/strong><\/p>\n <\/b>\u2022 3 \u00bc cups powdered sugar\u00a0 Note<\/b>: To make a berry pur\u00e9e, heat the berries of your choice with 10% of their weight in sugar, then grind in a food processor. If necessary, strain to remove the raspberry seeds, for example. Sweet clover extract is obtained from the tiny flowers of this wild plant that grows all over Quebec. Its taste is similar to that of vanilla, with notes of almond and freshly cut hay. Often used in baking, this plant is even nicknamed \u201cboreal vanilla.\u201d Sweet clover extract can be found online at gourmetsauvage.ca<\/a>.\u00a0<\/span><\/span><\/em><\/p>\n PREPARATION<\/span>\u00a0<\/span><\/span><\/strong><\/b><\/p>\n Hot chocolate The cold weather is slowly setting in, and afternoons at home are used to cook as a family. The children\u2019s eyes light up as the cinnamon bun dough rolls up on itself, the chocolate slowly melts in the hot milk, and the colourful marshmallows take shape before their eyes. Once everything is ready, we savour […]<\/p>\n","protected":false},"author":14,"featured_media":42531,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1971],"tags":[6042,6037,6038,6039,6041,6043,6040],"class_list":["post-42558","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gourmet-discoveries","tag-braided-cinnamon-rolls","tag-brioches-maison-en","tag-chocolat-chaud-en","tag-guimauve-maison-en","tag-homemade-marshmallows","tag-hot-chocolate-recipe","tag-raphael-podlasiewicz-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/posts\/42558","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/users\/14"}],"replies":[{"embeddable":true,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/comments?post=42558"}],"version-history":[{"count":10,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/posts\/42558\/revisions"}],"predecessor-version":[{"id":44101,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/posts\/42558\/revisions\/44101"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/media\/42531"}],"wp:attachment":[{"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/media?parent=42558"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/categories?post=42558"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/tags?post=42558"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/www.stromspa.com\/wp-content\/uploads\/2021\/11\/Strom_BouffeMagFW21_HD-7_CMYK_web-1200x800.jpg\")
\u00a0<\/span>Servings:\u00a0<\/b>12 to 15 rolls
\n<\/span><\/b>Preparation time: <\/b>30 minutes
\n<\/span><\/b>Waiting time: <\/b>1 hour and 30 minutes
\n<\/span><\/b>Cooking time:<\/b> 15 minutes<\/p>\nINGREDIENTS<\/span><\/strong><\/h3>\n
\n<\/span><\/b><\/b>\u2022 1 cup milk\u00a0
\n<\/span>\u2022 2 tbsp. dry yeast\u00a0
\n<\/span>\u2022 3 \u00bd cups all-purpose flour\u00a0
\n<\/span>\u2022 \u00bc cup sugar\u00a0
\n<\/span>\u2022 1 tsp. salt\u00a0
\n<\/span>\u2022 2 eggs (1 for the glaze)\u00a0
\n<\/span>\u2022 1\/3 cup unsalted butter, softened and cut into small cubes<\/p>\n
\n<\/span><\/b>\u2022 \u00bc cup unsalted butter, softened\u00a0
\n<\/span>\u2022 \u00bc cup brown sugar\u00a0
\n<\/span>\u2022 \u00bc cup maple sugar\u00a0
\n<\/span>\u2022 2 tbsp. maple syrup\u00a0
\n<\/span>\u2022 2 tsp. powdered nard des pin\u00e8des (or powdered cinnamon) (see note)<\/p>\n
\nPREPARATION <\/span><\/b><\/h3>\n
\n<\/span>2. Pour the milk into a small bowl, add the dry yeast, and let rise for 5 minutes.\u00a0
\n<\/span>3. In the bowl of a mixer equipped with a kneading hook, mix the flour, sugar, and salt.\u00a0
\n<\/span>4. Make a well in the centre and add the milk and yeast mixture, as well as an egg. Knead at me-dium speed for 5 to 7 minutes until the dough comes away from the sides of the bowl.\u00a0
\n<\/span>5. Add the cubes of butter one by one and knead the mixture for 5 additional minutes.\u00a0
\n<\/span>6. Cover the dough with a cloth and let rise for 1 hour or until it has doubled in size.\u00a0
\n<\/span>7. Meanwhile, mix the ingredients for the filling until a smooth and even dough is obtained.\u00a0
\n<\/span>8. Once the dough has doubled in size, roll it out into a 3-mm-thick rectangle using a rolling pin.\u00a0
\n<\/span>9. Spread the filling evenly over the dough. Fold in 3 by bringing the right side toward the centre, then folding the left side over it. Gently flatten using the rolling pin.\u00a0
\n<\/span>10. Using a knife or pizza cutter, cut the dough into 4-cm-wide strips.\u00a0
\n<\/span>11. Twist the dough strip and wind it around itself, forming a knot. Repeat for each strip of dough.\u00a0
\n<\/span>12. Arrange the braided rolls on a baking sheet lined with parchment paper, cover, and let rise for 30 minutes.\u00a0
\n<\/span>13. Preheat the oven to 350\u00b0F (180\u00b0C). Beat the re-maining egg and brush the rolls with it.\u00a0
\n<\/span>14 Bake for 15 minutes or until the rolls are golden brown. Enjoy while still warm.\u00a0<\/span><\/p>\n\u00a0<\/h3>\n
hOT CHOCOLATE<\/strong><\/h3>\n
Dark chocolate and lavendeR\u00a0|\u00a0Berry and sweet clover marshmallows<\/h3>\n
![\"\"](\"https:\/\/www.stromspa.com\/wp-content\/uploads\/2021\/11\/Strom_BouffeMagFW21_HD-8_web-857x1200.jpg\")
<\/p>\n
\n<\/strong>
\nServings<\/b><\/span>: 3 to 4 cups
\nPreparation time<\/strong> : 20 minutes<\/p>\n
\n<\/span>\u2022 \u00bd cup 35% cream\u00a0
\n<\/span>\u2022 2 tbsp. wildflower honey\u00a0
\n<\/span>\u2022 2 tbsp. dried lavender (optional)\u00a0
\n<\/span>\u2022 250 g dark chocolate drops\u00a0<\/span><\/p>\n
\nPreparation time<\/strong> : 45 minutes
\nWaiting time<\/strong>\u00a0: 2 Hours
\n<\/span><\/b><\/p>\n
\n<\/span>\u2022 \u00bc cup corn starch\u00a0
\n<\/span>\u2022 8 gelatin sheets or 4 tsp. powdered gelatin, rehydrated\u00a0
\n<\/span>\u2022 1 cup (120 g) berry pur\u00e9e (see note)\u00a0
\n<\/span>\u2022 \u00bd cup water\u00a0
\n<\/span>\u2022 2 tsp. sweet clover (or vanilla) extract\u00a0
\n<\/span>\u2022 \u00bd cup corn syrup\u00a0
\n<\/span>\u2022 2 egg whites\u00a0<\/span><\/p>\n
\n\u00a0<\/span><\/strong>
\n<\/span><\/b>1. In a saucepan, bring the milk, cream, honey, and laven-der to a boil.\u00a0
\n<\/span>2. Place the dark chocolate drops in a large bowl, then pour the hot milk over the chocolate, straining it to retain the lavender.\u00a0
\n<\/span>3. Emulsify using a whisk or mixer.\u00a0
\n<\/span>4. Pour the desired amount into cups and garnish with a few berry and sweet clover marshmallows.
\n
\n<\/span><\/b>Berry and sweet clover marshmallows\u00a0
\n<\/span><\/strong>
\n<\/span><\/b>1. In a small bowl, mix \u00be cup of powdered sugar with the corn starch and set aside.\u00a0
\n<\/span>2. Rehydrate the gelatin sheets in water. Meanwhile, in a saucepan, bring the berry pur\u00e9e to a boil. Wring out the gelatin sheets, then, away from the heat, add them to the warm berry pur\u00e9e and stir to dissolve. Set aside.\u00a0
\n<\/span>3. In another saucepan, heat the remaining powdered sugar (2 \u00bd cups), water, sweet clover extract, and corn syrup until it reaches a temperature of 121\u00b0F (49\u00b0C). Away from the heat, add the berry pur\u00e9e and mix.\u00a0
\n<\/span>4. Meanwhile, beat the egg whites until soft peaks form. While whipping, drizzle the berry preparation over them until stiff peaks form.\u00a0
\n<\/span>5. Sprinkle a small amount of the powdered sugar and corn starch mixture over a baking sheet lined with parchment paper.\u00a0
\n<\/span>6. Spread the egg white preparation evenly over the sheet, then sprinkle a bit of the powdered sugar and corn starch mixture over the top of the preparation. Refrige-rate for at least 2 hours or until the marshmallows firm up.\u00a0
\n<\/span>7. Cut into cubes the size of your choice and roll each marshmallow cube in the remaining powdered sugar and corn starch mixture. Store at room temperature in an airtight container.\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"