Mixed dough by Jean-François Piège

Mixed dough by Jean-François Piège


Jean-François Piège shares with you every Saturday drops his cooking secrets by placing a seasonal product on the front of the plate. Today, the 2-star chef of the Grand restaurant in Paris unveils his recipe for temp dough. His versatility is found in Zero meat, zero fish, his latest book published on 1Well June at Hachette, will be used to prepare zucchini and eggplant next week. Rice flour, cornstarch, white wine, beer and voila. All you have to do is mix all the ingredients to get your temp dough. You will see, it is simple, fast and memorable. Now it’s up to you to do it again. And see you next week to make your own donuts with vegetables that are already bursting with summer flavors.

Recipe: dough tempura Jean-Francois Trap

In shop
150 g rice flour, 60 g corn flour, 80 g white wine, 150 g beer

In the kitchen
Sift the rice flour and cornstarch well. Put them in a salad bowl. Book.
Pour the white wine and beer into a bowl. Mix them.
Gradually toss the white wine-based preparation and beer over the rice-based and cornstarch-based beer. By depositing the liquid material over the solid material, you will thus avoid the risk of having lumps. Beat until smooth.
See you next week to use tempura dough to make zucchini and eggplant.


Consult our dossier: Jean-François Piège – Fall in the Trap

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