Full steam ahead !!!

Chocolate cloud.

"Gourmet dishes, gentle steam", by Stéphane Gabrielly (© Albin Michel, 2020).

© Albin Michel

By: Clémence Denavit Follow

14 min

She is discreet about steam, she does not put on a show, yet she has all the assets for: no steam, no couscous, no more attieke or injera, no poutou in Mauritius, no Koki in Yaoundé.

Steam is the oldest and easiest cooking method in the world with fire.

Restricted for a moment, in northern countries, to so-called “diet” cooking, the gentle, healthy and tasty steam reminds us that it is a major ally of the kitchens of the world.

Steam knows no borders!

Publicity

With

, chef, trainer, and author of “

”, published by Albin Michel.

A stunning book, which allows you to discover or rediscover this cooking method which makes meats tender, tasty and crunchy vegetables, which offers the cook, even the least equipped, an immense palette to fry!

Nordine Labiadh,

chef of the restaurant À Mi-Chemin 34 rue Boulard, Paris 14th.

Franco-Tunisian, Nordine makes couscous this solar dish, identity and fundamentally generous.

His latest book "

" is published by Solars editions.

André Tan

co-founded the Panda Panda and Dumpling Queen restaurants in Paris, in January Tiger Tiger will open its doors.

Cuisine from Taiwan and Hong Kong, the restaurants of the Mamahuhu group give pride of place to bao and ravioli.

Tasty textures and associations that make you want to draw endlessly. 

André Tan, Dumpling Queen Paris.

© RFI / Clémence Denavit

Steam utensils

The couscoussier

The bamboo basket

The

Marion TM

used by chef Stéphane Gabrielly.

Clémence Denavit and Stéphane Gabrielly.

© RFI / Cécile Bonici

For further :

Couscous from over there couscous from here

Good and healthy fat-free cooking

Steamed desserts, by Jennifer Hart Smith, Marabout editions

Stéphane Gabrielly's Facebook

Spices as I wish

he uses.

Slideshow

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Music

I dreamed of another world

- Telephone

It's oh so quiet

- Björk

Recipes

Eggplant caviar

Chocolate cloud.

Eggplant

caviar GLUTEN FREE - MILK FREE - VEGETARIAN

from Stéphane GABRIELLY (© Albin Michel, 2020)

Preparation:

10 min

15-18 min

- 2 eggplants

- 1 clove of garlic (optional)

- 1 tsp.

tablespoons of lemon juice

- 1 tsp.

coffee powder cumin

- 2 pinches of Espelette pepper

- 1 tsp.

toasted sesame oil

- 2 tsp.

tablespoons olive oil

- 2 pinches of fine salt

Pour 1.5 liters of hot water into the tank of the gentle steamer, cover and bring to the boil.

Cut the eggplants in half lengthwise.

Place them in the sieve, skin side touching the bottom of the sieve.

When the water has boiled for 1 to 2 minutes, lift the lid, place the sieve on the pan, cover and keep boiling for 15 to 18 minutes.

Eggplants should be well cooked.

Take the flesh of the eggplants using a tablespoon and drain it in a fine colander for 5 minutes to remove the excess water.

Put the flesh in the bowl of a blender, add the rest of the ingredients, except olive oil and lemon juice.

Mix 4 to 5 min.

Add olive oil and lemon juice, then mix 3 to 4 min.

Taste, adjust the seasoning if necessary.

Reserve in a bowl.

• A few spoonfuls of this eggplant caviar can add binder to a simple vinaigrette.

• This eggplant caviar can be kept for 4 days in the refrigerator.

• Serve it as a dip, with raw and cooked vegetables.

• Ideal with chicken, white fish…

•

.

Cook the 2 eggplants according to the recipe.

Add 1/2 a small clove of peeled and degermed garlic, 100 g of ground hazelnuts, sea salt and freshly ground pepper.

Mix, then add 20 cl of olive oil while mixing, as if to make mayonnaise.

Taste and adjust the seasoning if necessary.

•

.

Make the same recipe, replacing the cumin with 1 tsp.

of zaatar and 1 tsp.

sumac, and lemon juice per 1 tsp.

pomegranate molasses.

Decorate with pomegranate seeds.

MILK FREE

- VEGETARIAN

Gourmet dishes, mild steam

by Stéphane GABRIELLY (© Albin Michel, 2020)

Preparation:

10 min

25 min

- 100 g of 65% dark pastry chocolate

- 50 g of 80% dark pastry chocolate

- 40 g of wheat flour (type 55)

- 20 g of chestnut flour

- 5 g of baking powder (about 1/2 sachet)

- 20 g of coconut sugar

- 80 g of unsalted butter

+ 10 g for the mold

- 2 large organic eggs of 65 g

- 1 tsp.

tablespoons of dark rum

- 1 pinch of fine salt

1 cake mold (length 18 cm maxi) or 1 round ceramic mold with removable flat bottom (Ø 21 cm maxi)

Pour 2 liters of hot water in the bottom of the gentle steamer, cover and bring to the boil.

Break the chocolate into pieces, put it in a bowl with the butter.

When the water has boiled for 1 to 2 minutes, put the bowl in the sieve, cover and keep the water simmering to let the chocolate and butter melt.

Mix, by sifting them, the wheat and chestnut flours as well as the baking powder.

Beat the eggs with the coconut sugar vigorously with a manual whisk to obtain a frothy mixture.

Add the melted chocolate-butter mixture.

Mix well with a whisk.

Add the flour-yeast mixture and salt, mix.

Add the rum, mix.

Bring the water back to the boil.

Butter the inside of your mold and pour the dough into it.

Place the mold in the sieve, making sure it does not touch the edge.

Cover (do not open especially during cooking) and keep boiling for 25 min.

Check the doneness by planting the blade of a knife in the center of the cake, it should come out dry.

If this is not the case, continue cooking in 5 min increments.

Take the cloud out of the sieve and let it rest for 15 minutes before unmolding it and tasting it warm or cold.

• For even easier demolding, line your mold: grease the inside with melted butter spread with a brush, line the bottom with baking paper and iron a layer of melted butter on it.

• To melt chocolate, it is important that the water in the pan is at a simmer and not at a high boil.

Overheating would cause a "phase shift", that is to say a separation between the cocoa butter and the cocoa mass, a kind of granular mass.

• Do not lift the lid during the first 12 minutes of cooking, as this may cause the dough to fall back.

• Serve this cloud with a vanilla ice cream.

• You can vary the cocoa content of the chocolate, according to your taste.

• You can store this cake for 3 to 4 days at room temperature.

•

.

Replace the 40 g of wheat flour with 20 g of cornstarch (Maïzena) and 20 g of chestnut flour.

And, of course, use gluten-free baking powder (or baking powder).

•

.

Pour the dough into glass jars (125 ml): allow 11 min of cooking.

•

.

Add 50 g of chopped hazelnuts, 50 g of whole pistachios and 50 g of chopped almonds, all crushed, then lightly dry roasted in a pan.

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