LIFESTYLE

Sunday brunch recipes collection

Originally from the United States, brunch has found its place in england culinary traditions, and many restaurants now offer it à la carte, especially on Sundays. So if you too want to enjoy this meal on horseback between breakfast and lunch, take a look at our selection of sweet Sunday brunch recipes for a balanced homemade brunch!

Sunday brunch recipes #1 :Kouign style pancakes and salted butterscotch caramel

Practical info :

  • Number of people8
  • Quantity for about 20 wafers
  • Preparation time20 minutes
  • Cooking time 10 min + 2 minutes per pancake
  • Resting/Waiting time 5 hours
  • Degree of difficultyEasy
  • GoodCostMarket

Ingredients :

  • 500 g flour
  • 200 g of sugar
  • 3 eggs
  • 5 g baker’s yeast
  • 50 cl of milk
  • 100 g butter

For the caramel jam :

  • 120 g of sugar
  • 10 cl of liquid cream
  • 100 g salted butter

Steps :

  1. Warm the milk in a saucepan. In a bowl, crumble the yeast and mix it with 3 tablespoons of warm milk.
  2. In a bowl, mix the sifted flour, sugar and eggs. Add the yeast and drizzle in the remaining warm milk while stirring with a hand whisk.
  3. Once the preparation is homogeneous, cover with a cloth and place the bowl near a source of heat for about 5 hours, either on a hot radiator or on the door of the oven (preheated to 80°, th 2/3), away from draughts. The dough should double in volume.
  4. In the meantime, prepare the jam: put a thick-bottomed saucepan on a medium heat, pour the sugar and 1 tablespoon of water. Let it turn pale to obtain a caramel.
  5. As soon as it is blond, pour in the liquid cream (be careful not to splash it) and whisk vigorously. Add the butter in pieces and mix. Pour the caramel jam into a bowl and reserve it at room temperature.
  6. Once the dough has risen, heat a small frying pan, melt a knob of butter in it, then pour in a ladle of dough. Let brown for 1 min, turn the kouign over with a spatula and cook for another 1 min.
  7. Butter the pan again and repeat the operation until the dough is used up. Serve hot or cold, accompanied by salted butterscotch jam.
Sunday brunch recipes
Image par Bilal EL-Daou de Pixabay

Sunday brunch recipes #2 :Strawberry cheesecake style trifles

Ready in 20 minutes, these strawberry verrines are easy to make. Made with simple ingredients (Breton palets, mascarpone cream, yoghurt and vanilla, pistachios and strawberries) these cheese-cake style trifles will delight all your guests!

Practical information :

  • Number of people4
  • Preparation time20 minutes
  • Cooking timeNo cooking time
  • Degree of difficultyEasy
  • AffordableCost

Ingredients :

  • 8 Breton pallets (TraouMad type)
  • 250 g small strawberries
  • 1 vanilla bean
  • 1 whole milk yogurt
  • 250 g of mascarpone
  • 50 g of sugar
  • 2 tsp. tablespoons unsalted peeled pistachios

Steps :

  1. Rinse and sponge the strawberries, remove the stems and cut them in half. Coarsely crumble the cookies with your fingers. Divide 2/3 of the crumbs among 4 tall glasses.
  2. In a bowl, whisk the mascarpone with the yoghurt and sugar, add the seeds contained in the split vanilla bean.
  3. Put a layer of strawberries on top of the cookies in the glasses, cover with a layer of vanilla mascarpone, then repeat the operation until all the ingredients are used up, finishing with mascarpone.
  4. Reserve the trifles in the refrigerator until serving time. Coarsely crush the pistachios and mix them with the remaining cookie crumbs in a bowl.
  5. At the last minute, sprinkle the trifles with the pistachio cookie crumbs.