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Stuffed baguette |  Hello good Morning

Stuffed baguette | Hello good Morning

Recipe by Frederic Lachance Brulotte.

Preparation: 20 minutes
Cooking time: 30 minutes
Serving size: 10-12 bites


  • 1 Parisian baguette (fairly large)
  • 240 ml of 35% fresh cream
  • 1/4 cup chopped fresh garlic
  • Salt and pepper from the grinder
  • 6 peeled yellow potatoes
  • 6 slices of white pork
  • 1 cup grated Gruyere or Emmental cheese
  • 1 Champfleury or Sir Laurier cheese, cut into slices

to prepare

  1. In a pot of cold salted water, boil the potatoes for 20 minutes. It should be soft, but still quite firm. Drain, then cut into thin slices. For reservations.
  2. Using a bread knife, create a rectangle in the top of the baguette, then remove the crumbs.
  3. Mix the crème fraîche with the chives, salt and pepper.
  4. Cover the inside of the baguette with half the crème fraîche.
  5. Place half the potato slices, 3 slices of white ham, a layer of crème fraîche, then grated cheese.
  6. Repeat the steps one final time, finishing with a layer of cream and slices of chamfleur.
  7. Wrap the baguette in aluminum foil, leaving the top exposed, then place it on a baking tray.
  8. Bake in the oven at 350°F for 25-30 minutes or until the cheese is golden brown.
  9. Leave it to rest for ten minutes before cutting.

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