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Food: Philippe Etchebest unveils the recipe for its pancake paste and unstoppable trick to avoid lumps

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What flour use for its pancake paste? Should we let your preparation rest? And above all, how to succeed in his pancakes at all blows and avoid lumps? Chief Philippe Etchebest reveals his tips.

Candlemas is fast approaching. The opportunity for small and big gourmands to blow the pancakes! Nature, with a little sugar and melted butter, chocolate, Suzette , jam or fruit, there are a thousand and one ways to garnish. Same thing for pancake dough that lends itself to many variations. And in this respect, each leader has his own secrets : Christophe Michalak replaces the wheat flour with a chestnut-Saracen mixture, Pierre Hermé, him, put on rest (at least one night) while Anne-Sophie Pic opts for hazel butter. Philippe Etchebest favors, meanwhile, the traditional recipe it sublimates, of course, of its turn.

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To avoid lumps, Philippe Etchebest uses a specific gesture

and it is on his YouTube channel that the leader unveiled the recipe for his pancake paste and his trick to never have lumps. Once the Flour -The leader uses the eggs, the sugar and the pinch of salt paid, Philippe etchebest mixes his whip preparation, remaining well in the center of his ass of hen and incorporating little by little. milk. As it mixes the whole, it extends its gesture and incorporates the flour located at the ends. "Do not mix all the flour at once, it's because of that sometimes we have lumps," he explains. However, however, unwinds appear in the pancakes, the leader recommends using a diving mixer or spending lumps into Chinese. And for a perfect pancake paste, Philippe Etchebest advises to let rest its mixture 30 to 45 minutes.

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Here is the recipe of the Phenist Paste of Philippe Etchebest:

List of ingredients (for 6 people):

40 g butter 4 eggs 250 g flour T55 40 g of powder sugar 60 cl of milk 1 cuil. Orange blossom water (or rum, large marnier ...) A small pinch of salt

melts the butter in a low temperature pan.

In a hen ass, pour the flour, the eggs, the sugar, a small pinch of salt.

Using the whip, stir gently starting with the center and adding milk little by little. Add the butter to the beginning or in the middle of this step.

Complete by orange blossom water, rum or grand marnier (optional and choice).

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