Daily Archives: 20 March 2013

Bras de Gitan recipe

The “bras de gitan” traditional recipe

brasdegitan 253x300 Bras de Gitan recipe

gâteau bras de gitan

The Bras de Gitan is a sponge cake rolled with South-flavored pastry cream.
Preparation time : Baking time : 10 Total :


For the sponge cake (30x30cm pan)

  • 5 egg yolk
  • 100 g of sugar
  • 100 g of sieve flour
  • 5 eggwhites
  • Grand Marnier

For the pastry cream

  • 4 egg yolk
  • 125 g of sugar
  • 70 g of flour
  • 1/2 liter of milk
  • 1 vanilla pod


Pastry cream preparation

Warm the milk in a saucepan with the vanilla. Beat egg white with sugar in a deep pan until pale and creamy. Add the flour and mix well. Add the boiling milk and beat using a whisk. Put back in the saucepan and cook while stirring constantly until boiling. Beat to lighten the mix and then let it cool down.
Add some Gand Marnier to give an orange taste

Sponge cake preparation

Cover the baking sheet with a greaseproof paper and sieve the flour. Beat egg yolk with sugar until pale and creamy then keep it aside.
Beat the egg white until very stiff (add a few drops of lemon juice to help). Add 20g of sugar and beat. Add the egg yolk onto the egg white and mix carefully with a spatula while adding the flour little by little.
Spread and smooth the surface of the blending onto a baking sheet. Put in the warm oven immediately at 190°C. Check the baking by digging the tip of a knife into the pastry. When it comes out dry and the pastry becomes glazed, take the cakef from the oven and put it on a grill.

Cake preparation

Put the pastry onto a wet dishcloth laid on the working surface. On the pastry , spread a large layer of pastry cream. Rolled carefully the pastry by holding with the wet dishcloth during a few minutes.
Cut each end and put the cake in the fridge. Before serving, dust with icing sugar.

Recipe of the Boles de Picolat

The Boles de Picolat

boles picolat Recipe of the Boles de Picolat

Boles de Picolat



The “Boles de Picolat” are meatballs served with haricot beans and spicy tomato sauce with green olives, ceps or pin nuts. Ther are as many recipes as families !! but they are always delicious.

Type : warm meal, meatballs with tomato sauce and haricot beans
Preparation time : 2h30 
time : 2h
Total : 4h30 min

Ingrédients (5 personnes)

  • 400 g of ground beef
  • 300 g ground pork
  • 120 g of chest pork cut in cubes
  • 2 eggs
  • 4 garlic clovbes
  • 2 onions
  • salt, pepper et parsley
  • 1 slice of dry bread
  • 100 of lardons
  • 5 tomatoes or 1/2 liter of tomato pulp
  • 200 g of stoned green olives
- des ceps
  • 1 bouquet garni
  • flour et olive oil
  • 800g of haricot bean soaked the day before

For the tomato sauce:

  • 100 g of mirepoix (carrot and oinion cut in cubes),
  • 50 g of chest pork,
  • 30 g of flour,
  • 65 g of condensed tomato,
  • 50 cl of veal base,
  • 3 garlic cloves,
  • 1 bouquet garni
  • 200 g of stoned green olives


Soak the ceps in a bowl of tepid milk. When they are well soften, take them out and soak the dry bread in the milk.

Remove the water from the haricot bean and put them in a cooker. Half-fill with water, add the bouquet garni and the garlic cloves. Season with salt and pepper, cover and cook on a low heat for approximately 1h30 (until the bean are cooked).

Brown the mirepoix and the chest pork in olive oil. Then puis dust with flour to allow the thickening. Add the tomatoes (peeled, seeded and cut in four) (or the tomatoe pulp). Let reduce the mix so that it melts and thicken.

Bake a few minutes and let cool down. Cut the tomatoes in big slices, add them to the mix. Moisten with the veal base and boil. Peel the garlic and add it with the bouquet garni and season. Bake covered for 1h30.

In a bowl, mix by hand the beef, the ground pork, the dried inside of bread, the eggs, the slice thinly mushrooms (keep some for the sauce) and 3 chopped garlic and parsley soup spoons. Add salt and pepper.

Make up the farce balls, as round as possible (5 ou 6 cm of diameter).  Flour them so that they would not stick.

In a pan, make the carved onions slightly with some butter. Then settle them and keep them. Sear the meat balls in hot olive oil. Keep them separated. Cook them on every sides.

Add the boles and the remaining ceps to the tomato sauce. Boil and bake covered and at low heat for 30 à 40 minutes. Check the cooking.

¡ Tricks !

You can form the  ‘boles’ with the hand slightly wet so that you don’t need to flour them.

A variant can be done by replacing the ceps by pine nuts.
It is possible to add hot pepper or cinnamon on the haricot bean.