Flammekueche – a “flaming pie” from Alsace with three fillings!
Tarte flambée, or flammekueche in Alsatian, meaning "flame pie," is one example of a dish born at the intersection of two culinary cultures: the simple and hearty German and the subtle and elegant French...
The invention of the "flame pie" is attributed to the peasants of Kochersberg in northern Alsace. And although flammkuchen is similar in concept to Italian pizza, it has no connection to Italy.
It was prepared in bread ovens from leftover dough, rolled out into a thin layer, spread with cream or a mixture of cream and cream cheese, topped with a simple filling of onions and bacon, and baked in the oven.
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https://t.me/besstrashnayakuchna
DOUGH
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✔ 500 g flour
✔ 250-279 ml warm water (or beer)
✔ 50 ml canola oil (or other refined oil)
✔ 5 g dry yeast (or 15 fresh)
✔ 8 g salt (1 tsp)
SPREAD
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✔ 150 ml crème fraiche
✔ 50 g cream cheese (Fromage blanc)
✔ A pinch of nutmeg
✔ A pinch of Provençal herbs
FILLINGS
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✔ Smoked bacon, onions
✔ Lightly salted salmon, potatoes, capers
✔ Potatoes, chanterelles, onions
✔ Pear, blue cheese, honey
✔ Figs, goat cheese, honey
Flammkuchen Brotherhood website: www.confrerieduveritableflammekueche.fr 😂
00:00 – What is Flammkuchen
04:03 – Dough
70:42 – Spread
08:15 – What is crème fraîche and how is it different from sour cream
11:16 – How to make crème fraîche at home
15:24 – Classic version: smoked bacon, onions
18:45 – Lightly salted salmon, potatoes, capers
09:38 – Pear, figs, gorgonzola, honey
20:42 – Serving and tasting