Bricelets
Hello food lovers!
So for this Bénichon season, I wanted to make bricelets with vin cuit... Unfortunately after several attempts, I gave up on the vin cuit idea and instead offer you my famous rum bricelets. Which are, I promise you, also very very good.
The vin cuit was preventing my bricelets from becoming nice and crispy and crumbly. They stayed completely soft... After thinking about it, I realized it was like glucose, an anti-crystallizing agent that prevents the sugar from doing its job. So, no crunchiness.
I did try using less of it but then you couldn't taste the vin cuit anymore and that's a real shame.
So here is a recipe I've had for a very long time and that I love! Rum bricelets.
Yes yes, I know it's not very Fribourg-style... But it's still very very good and it will make a change from the traditional Gruyère bricelets.
Preparation time: 5 min
Cooking time: About 1h
For about 70 bricelets you will need:
- 250gr of flour
- 65gr of butter
- 250gr of sugar
- 2 eggs
- 300gr of whole milk
- 75gr of heavy cream
- 1 tsp of vanilla flavoring
- 2 tbsp of rum or rum flavoring
The recipe is super super simple.
Start by pouring 250gr of flour and 250gr of sugar into a large bowl.
Add 75gr of heavy cream and 300gr of whole milk.
In the microwave, melt 65gr of butter for 30 seconds at 600Watt.
Pour the melted butter into the bowl then crack in 2 eggs.
I also use my vanilla flavoring. It's perfect for my bricelets. Add 1 tsp.
Add 2 tbsp of rum. Personally when I made this recipe, I used vanilla-infused rum. So so good! But you can use any rum you like.
If you don't want to use alcohol, use rum flavoring which will give you a great taste but without the alcohol.
Then whisk the bricelet batter together.
Once the batter is well mixed, blend it using an immersion blender such as a Bamix so that the batter is smooth and homogeneous and above all lump-free.
There you go! Your batter is already ready! It will be quite liquid and that's perfectly normal, don't worry.
Now it's time to bring out your bricelet iron.
My darling bought me this amazing machine a few years ago and I still love it just as much! It even beeps to let you know the bricelet is ready! How fancy! I can't tell you where he bought it but since he hates shopping, you'll easily find one online. :o)
Start by heating your iron. It needs to be very hot before you add your bricelet batter.
I use my party crêpe ladle and pour about 2/3 of the ladle.
Next, I always prepare for the arrival of my bricelet! Because if you've ever made them before, you probably know that you need to be very quick and above all... It's very very HOT!!! ;o)
So to avoid burns and protect my fingers just a little, I wear gloves.
Then I arm myself with a board and a fairly thick stick to be able to roll my bricelets nice and evenly.
I use wooden cake dowels as I find the size perfect for rolling my bricelets around.
You'll need to be fairly quick once the bricelet is cooked. Personally I use a fork to unstick my bricelet from the iron and I hurry to roll it around my stick. If you wait too long, your bricelet will already have cooled down and it will break into a thousand pieces.
There are my bricelets! You'll fill a lovely box with the recipe and your fingers will already be quite warm enough, I promise you! ;o)
I hope you enjoyed this little tutorial.
I'd also like to wish a happy Bénichon to those who are already starting this weekend!
Have a lovely day!
Karin
P.S.: All the equipment used can be found at the bottom of the recipe.
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Comments
Question de Stéphanie
By: Stéphanie A. On 2024-12-03Bonjour Karin,
J'ai toujours regretté de ne pas avoir acheté un fer à bricelets Jura à manche. Et maintenant ils ne les font plus et les ventes sur internet sont hors de prix (vers CHF 400.- sur Ricardo!) J'avais un fer à bricelets Betty Bossi, mais je trouve qu'il faisait des bricelets trop épais. Je vais qu'avec votre fer à bricelets Graef, la marque promet des bricelets très fins (0,8 mm). Est-ce exact? Je me permets de vous demander car vous écrivez que vous êtes très contente de votre appareil.
Le cas échéant je commanderai les piliers à gâteau en plus du fer à bricelets ;-)
Un immense merci d'avance et belles fêtes de fin d'année!
Stéphanie
Replied by: Karin On 2024-12-04
Replied by: Stéphanie A. On 2024-12-04
Question de Dominique
By: Dominique T. On 2023-02-16Bonjour’ j’arrive sur votre site grâce à la recette des bricelets je vais de ce pas l’essayer toutes celles que j’ai faite jusqu’ici une vraie cata bricelets trop épais ou trop petits (motif pas fini). J’ai séjourné en Suisse quelque temps et que je regrette de ne pas avoir acheté mon moule à cette période. En France c’est compliqué d’autant qu’il n’y a pas d’envois possible chez nous. Je reviens vers vous pour vous donner le résultat. Un grand merci pour vos recettes avec photos c’est super. Cdlt
Replied by: Laura On 2023-02-16
Question de Christian
By: Christian D. On 2021-03-10Bravo, ça c'est une super bonne recette, auriez-vous un tuyau pour en faire des salés. Merci et encore bravo pour vos bonnes choses
Replied by: Karin On 2021-03-12