Mauricettes garnished with avocado, smoked salmon and cream cheese

Last spring, we spent a few days in Alsace. A whole day to visit the magnificent villages, it digs. Among all the delicious specialties that we tasted, we really appreciated the mauricettes (or moricettes) garnished in different ways that we find almost everywhere.

The peculiarity of these buns is to have two bakings. A first in a hot bath and the second in the oven. All this gives the dough a special texture and a beautiful golden color.

I got into the habit of making it regularly and having it in the freezer almost all the time. It’s a great way to prepare an express lunch. My kids also like to take some when they have to eat out.
I really like to top them with cream cheese, smoked salmon and avocado. I added some watercress sprouts here. I love that! I had also discovered them too in Alsace, quite simply in the fruit and vegetable section. Unfortunately, the idea has not yet come to me. So I tried to grow them myself. They are not as beautiful, but still bring a nice little taste.

Mauricettes garnished with avocado, smoked salmon and cream cheese:


500g T55 flour
150g water
150g milk

2 tbsp of baker’s yeast
30g soft butter

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

flower of salt

I use my Thermomix, but the recipe adapts to your usual way of making.
In the bowl, place the water, milk and yeast. 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.
Cut the dough into 12. With the palm of your hand, flatten each piece, then bring the edges towards the center to give an oval shape. You can view this video. The technique is the same, the mauricettesfront just a little smaller.

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

Immerse each mauricette in the bubbling bath, then remove them immediately using a slotted spoon and place them on a baking sheet as you go. spacing.

Film and let rise for about 15/20 minutes.

Preheat the oven to 200°C.

Brush each bun with egg yolk diluted with a little water and sprinkle with fleur de sel.

Cut lightly with a razor blade.
Bake for approximately 15 minutes.

Leave to cool before cutting and garnishing them.


For 4 mauricettes:

1 small avocado
4 small slices of smoked salmon
cream cheese (Philadelphia)
salt pepper
lemon juice
watercress sprouts

Spread the cold mauricettes with cheese.

Top with salmon, then lemon-flavoured avocado slices and watercress sprouts.

To finish: watercress seeds can be found in organic stores. I haven’t figured out the best way to grow them yet. Also, if you have any suggestions…

There are also other seeds already germinated which will be perfect.

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