Best 2 Couche Couche Recipes
In the world of bread baking, the parfaite couche couche stands out as a delightful pastry that combines flaky layers of puff pastry with the rich, custardy filling of a crème pâtissière. Originating in France, this classic treat evokes images of delicate swirls of golden brown crust encasing a creamy, velvety center. Whether you're an experienced baker or just starting your culinary journey, embarking on a couche couche adventure is sure to be a rewarding and delectable experience.
Check out the recipes below so you can choose the best recipe for yourself!
COUCHE COUCHE
This is a traditional Cajun hot cereal. I thought that it would be nice to put a Cajun dish served up in Louisiana because I am from Louisiana. I find that the farther away from this particular region. As is true for regional cooking in any region that eating a traditional dish. My name is Todd. I would like to give credit for this recipe to -Mrs. Ralph Gonsuloulin New Iberia (Iberia Parish) Louisiana
Provided by broperry71
Categories Breakfast
Time 10m
Yield 5 cups, 5 serving(s)
Number Of Ingredients 7
Steps:
- Using heavy iron pot,heat oil.
- mix dry ingredients;add milk and water. (batter will be soft.).
- Pour batter in hot oil; let crust form on bottom before stiring. Put on low heat and stir occasionally, until couche couche is cooked , about 15 minutes.
- Serve in bowl with milk and sugar, as a cereal.
MAMA'S COUCHE COUCHE
A simple Cajun breakfast delicacy, pronounced "coosh-coosh." Warm cane syrup and café au lait would be appropriate accompaniments. This is home cooking at its best. Recipe from the New Orleans Times-Picayune.
Provided by Jostlori
Categories Breakfast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine the cornmeal, salt, baking powder, milk or water in a bowl and mix to blend. The mixture will be like damp sand.
- Heat the drippings in a cast-iron (preferably) medium-size or large, heavy skillet over medium-high heat. Add the corn meal mixture and allow a crust to form on the bottom, much like you would do to make cornbread.
- Reduce the heat to medium and cook, scraping the bottom of the pot with a metal spatula to stir and fold the crust, breaking up large lumps, until the mixture is golden brown and resembles crumbled cornbread, about 15 minutes.
- Serve hot, with cane syrup, or honey drizzled over the top. Maple syrup if you must - LOL!
Nutrition Facts : Calories 374.9, Fat 15.2, SaturatedFat 6.2, Cholesterol 22, Sodium 1043.5, Carbohydrate 53.5, Fiber 4.5, Sugar 2.5, Protein 8
Tips for Making the Perfect Couche-Couche:
- Use fresh, high-quality ingredients.
- Make sure the yeast is active before using it.
- Knead the dough until it is smooth and elastic.
- Let the dough rise in a warm place until it has doubled in size.
- Punch down the dough and divide it into equal pieces.
- Roll out each piece of dough into a thin circle.
- Spread a layer of filling on each circle of dough.
- Roll up the dough into a log and place it in a greased baking dish.
- Let the couche-couche rise again until it has doubled in size.
- Bake the couche-couche in a preheated oven until it is golden brown.
Conclusion:
Couche-couche is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With its many different variations, there is sure to be a recipe that everyone will love. So next time you're looking for a new dish to try, give couche-couche a try. You won't be disappointed!
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