Friday, January 31, 2014

"Sourdough" bun

"Sourdough" bun and still looking for grandpa and grandma’s dinner rolls recipe...

I accidentally made some "sourdough" while I was trying to cook a bread called “ABLOS”. 
These steamed breads/cakes are originated from Benin and Togo in Africa.
They can be made with rice flour or fine semolina or both. 
I really like ablos and I want to cook them myself instead of buying them. 
So far all my attempts to have a soft and tender bread have failed. 
But I do not give up. I'am looking forward to write something about them and give you the right recipe because they are so delicious and a good alternative to rice or pasta. 
In Benin they are enjoyed with a dish of meat or grilled fish and tomato sauce.

So I realized I would not succeed once more…After steaming the bread I got a moist “cake”, not really a firm and soft bread as it should be.It was something like a cream which was not really a cream. Arrrghhhh!!!! I was disappointed. I initially decided to throw the rest of the dough (and believe me I don't like doing that) but finally chosen that it would make a good homemade sourdough. I therefore left it fermented in the fridge... End of the story? 3 days later…

Each of us has his own “Proust Madeleine”, or in french " Madeleine de Proust", a dish, a flavor, a smell which evokes a recent memory or a childhood memory you never forget. 
My grandfathers in Haiti, in the 80's used to bake and to sell dinner rolls in their grocery. These breads are my “Proust Madeleine”.
They looked like the American dinner rolls but they had a different taste. 
In my memories they had a cubic form, they were soft and tender with an incomparable taste. 
The bread dough was prepared at home and baked in a large brick oven heated with charcoal. Then the bread was sold in the grocery store front of the house. 
Your mouth was watery just smelling the baked bread. 
Unfortunately no one in the family has kept the recipe of these breads. Thinking about those unforgettable breads, I finally used a cup of "sourdough" in my version of dinner rolls that apparently look like those I used to eat in Haïti. I had the surprise to get fluffy and good dinner rolls. 
They can be enjoyed both for breakfast and lunch and can be served as sandwiches with cheese and ham…
Still looking for my grandfathers recipe.

So here is the recipe for sourdough dinner rolls.

Ingredients you will need:

For the sourdough:
100gr fine semolina
1 tsp sugar
100ml water
1 tsp instant yeast

For the dough

2 ½ cups all purpose flour
½ cup to knead the dough
2 eggs
1 cup lukewarm milk
1 cup homemade sourdough
1 tsp instant yeast
A pinch of salt
1 Tbs sugar
35 gr melted better


For the Sourdough:

Two or three days before, combine, flour, sugar and yeast in a large bowl. 
Add in water and stir well.Cover the bowl, store in a warm place and let it rise until double in size (about 2 hours). 
The dough will rise and then fall. Stir again and keep in the fridge.

For the dough:

Before starting place liquid ingredients at room temperature (Eggs yeast and milk about an hour before). 

Dissolve the yeast and sugar in a tbsp of milk (take in milk for the recipe) book in a warm place for 10 min. 

Mix the sourdough, the milk and the melted better in a bowl (the milk and butter should be warm and not hot) and set aside. 

In a large bowl, put flour, make a well and add dissolved yeast. Mix quickly with the flour that is surrounding. 

Gradually pour liquid ingredients, start to knead and add salt. Knead the dough about 10 to 15 minutes. 

You will have slightly sticky dough. This is normal, don't worry. 

Cover the dough and keep in a warm place until double in size, about 1 hour. 

After this time, retrieve the dough and knead about 5 min with 1/2 cup flour. 
The dough is now flexible.

Form small balls the size of ping pong balls. 

Place the dough balls in a mold previously covered with parchment paper. 

Cover with a clean cloth and let rise again for 30 min.15 min before baking, heat the oven to Th 6 ° (350°F). 

Lightly beat one egg yolk and brush the balls. Then bake in the oven for 30 minutes. You'll have soft and fluffy rolls. 

Allow  the bread to cool on a rack.

Enjoy with butter, jam, honey, cheese and jam…

What about you Guys? What is your « Proust Madeleine »? I will be glad to get your comments. See you and enjoy life.

Wednesday, January 8, 2014

About Travelling Papilles

I'am Chantal or Chanty for those who want to call me like that. Chanty is the way my family calls me... A few words about me. I currently live in France, near Paris and as you can bet, I'am a food lover and passionate about travels. I can't dissociate those two hobbies. 

Over the last few years I traveled a lot all around the culinary world of the blogs.And then I've decided to put my culinary bags here and to share with you my passion for cooking. 

I’ve always thought culinaries traditions are a sharing but above all a legacy. Those traditions have been passed down through thgenerations

Usually modified, revisited, reinterpreted and sometimes sublimated by all of us, cooking is more than a necessity, it's became an art, a fashion.
Cooking also often defines a way of life. But it is still what binds Human Being.

Why Travelling Papilles?(It means Travelling Taste Buds) 
I had the opportunity to grow up in a multicultural family where mom's Haitian cuisine complemented African (my father was from Central Africa) and European dishes. 

Later becoming adult, the travels and meetings have expanded my kitchen.
Today and more than ever I like experimenting new dishes, and to give a try to new ingredients. 

When I visit a new country, my second interest after the people who live there is for local dishes and its ingredients.

It’s no doubt that my kitchen has been influenced by all those interactions and by nice people I met and who kindly told me about their traditional dishes or gave me their recipes.

I would like to dedicate this blog to my mom who taught me so much and who’s still teaching me and also to all good food lovers. 

I already thank you for stopping by here and for your comments. 

Please note: 

I also talk about places, restaurants, groceries,countries I visited or culinary products or ingredients I've tried. This just reflects my opinion.

For inquiries,please leave a message on 

I'll be glad to See you soon here,Chanty