Mauricettes garnished for the aperitif

I am breath at the headset that today is spring. So here I am, looking for a spring recipe. I review all my archives… Lapples and potatoes, although we love them, it’s not really what makes you dream for the first day of spring. I also dismiss the buddah bowl which contains tomatoes and cucumbers and the strawberry pie… Bin, yes, otherwise, they will tell me it’s not the season, potato and potato…

Finally, I set my sights on a moment that should please everyone, that of the aperitif. Take advantage of the first moments of sweetness to toast with friends, it’s spring, isn’t it?
To make it perfect, I suggest you share these delicious mauricettes. You’re going to end up telling me that I’m fixated on these (and it must be true, but I prefer not to say too much on the subject!), because it’s not the first time that I’ve offered them to you. . Mauricettes and pretzels often return to my table, because I love that! I do not count the number of times I make aperitifs or TV sets around these mauricettes. They always know a great hit.
This time, it’s a bite-sized version that I’m going to tell you about, to garnish as you wish.

I’m sure you’ll love them too.


Mauricettes garnished for the aperitif


500g T55 flour
150g water
150g milk

2 tbsp dehydrated baker’s yeast
30g soft butter
salt

500g water
2 tsp salt
40 g baking soda
1 egg yolk

salt of Guerande

I use my Thermomix, but you can adapt the recipe to your device prefer.


In the bowl, put the water, milk and yeast and heat to 37°C.
Add flour and salt. Knead for 5 minutes.
After a minute, add the butter
through the opening without stopping kneading.

Leave to rise in the closed bowl for 1 hour.

Place the dough on a lightly floured work surface and flatten it with the flat of your hand.
Cut it into 30 to 40 pieces of the same size.
Make a nice ball with each piece.

In a saucepan, bring the water, salt and baking soda to a boil.

Immerse the mauricettes in the slightly bubbling bath. Leave them for a few seconds before removing them with a slotted spoon.
Place them as you go on a baking sheet, spacer or in mini tart molds. Proceed as many times as necessary.

Preheat the oven to 200°C.

Brush each mauricette with the egg yolk diluted with a little water.

Sprinkle with salt.

Bake for approximately 12 minutes. The mauricettes should be nicely golden.

Leave to cool before cutting and garnishing them.



Toppings:


salad
green and black tapenade
candied tomato puree
County
goat cheese
rabbit terrine (Mother Poulard) …


But also, smoked salmon, fish rillettes, foie gras, candied onions, pesto, cucumber… We can imagine everything!

Finally: che great thing about these mauricettes is that you can garnish them in so many different ways.


For an event that requires large quantities, you can even prepare them in advance and keep them in the freezer to garnish them at the last moment. You just need to put them in the hot oven for a while to give them a little freshness.

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