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    three recipes to keep the children busy this long weekend – Liberation

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    On this long weekend (four days if you’re doing the bridge, you lucky little ones), you may need ideas to get rid of the children – sorry, we mean to occupy them in a playful and instructive way – , especially if the weather is more capricious than expected and does not allow them to snort outside (far, and for a long time, preferably). We have therefore compiled three recipes that you can easily make with them (or let the older ones supervise): ice cream sandwiches like in North America; a marbled cake, a great classic that you will probably enjoy mastering as the end-of-year fairs and snacks approach; and dorayaki, sort of pancakes filled with bean paste, straight from Japan.

    As a bonus, if it’s good, you’ll enjoy a quality snack or dessert yourself, and if it’s good but not great (even downright disgusting), it will be easy to hide it by removing trash the leftovers and pretending you finished them when the kid’s back was turned, you’ve had so much fun.

    To make this timeless piece of children’s cooking, you will need: 3 eggs; 1/3 cup powdered sugar (+ 1 tablespoon for the mould); 9 spoonfuls of well-softened butter (+ a nice hazelnut to butter the mould); 3 pinches of salt; 1/2 cup of milk; 2 cups of flour; 1 packet of baking powder; 2 tablespoons of cocoa powder.

    Separate the whites from the yolks, put them in two different bowls. Add the sugar, butter and salt to the yolks. Mix with a wooden spoon until fluffy, then, still stirring, add 1/2 cup milk and flour, along with the yeast. Butter a mold and add a little powdered sugar. Turn the oven on to 210°C (thermostat 7).

    Whip the egg whites for a very firm result. Add them slowly, still with the wooden spoon, to the dough. Pour half of the batter into another bowl or bowl, add the cocoa and mix. Place a tablespoon of each batter, alternately, in the pan, until you run out (of the batter, not you). Place in the oven for 50 minutes

    This recipe is taken from Cooking and baking is child’s play by Michel Olivier, ed. Flammarion, 2023 (reissue), 26.90 euros.

    You’ve probably seen these Japanese desserts in manga or in the movie Tokyo Delights by Naomi Kawase (2015): dorayaki are kind of pancakes filled with red bean paste. You will need: 330 g of anko bean paste (from a Japanese grocery store, or to make yourself with 360 g of caster sugar and 500 g of dried adzuki beans, but you will have to start the day before); 2 eggs ; 140g of flour; 1 teaspoon of baking powder; 1 tablespoon of honey; 1 drizzle of vegetable oil; 70 g caster sugar; 1 pinch of salt.

    If you are making the bean paste yourself: Soak the beans in plenty of water for at least twelve hours. Drain, rinse, put the beans in a saucepan, cover with water. Bring to a boil, drain. Return them to the pan and cover with at least twice the volume of water. Bring to the boil, cook for another hour and a half to two hours, adding a little water if necessary. When they crush easily between your fingers, the beans are done. Drain quickly. Pass them through a vegetable mill or mash them with a fork, or blend them. In a saucepan with a thick bottom, put this purée with the sugar. cook for about ten minutes without ceasing to stir: the result should look like a cream of chestnuts.

    If you buy it ready-made, go straight to this step: in a bowl, mix the eggs, sugar and honey, as well as the salt. Whisk vigorously for two minutes to obtain a frothy mixture. Dilute the yeast in a tablespoon of water, pour it into the bowl, whisk again. Add the sifted flour, mix.

    Heat a drizzle of oil in a frying pan, then pour in half a ladleful of batter. Lightly spread the dough with the back of the ladle to obtain a small circle. cook over medium heat and as soon as bubbles appear, flip the pancake. Cook for about three minutes, set aside.

    Spread a little bean paste on a pancake, cover it with a second pancake. Squeeze lightly. Do the same until the pancake batter is used up. Enjoy warm.

    This recipe is from Japan, unmissable dishes and culinary journey by Laure Kié, Mango editions, in bookstores on May 19, 10 euros.

    It is a great classic for children’s snacks in the United States and Canada (although there are also versions in Singapore, Italy, Iran or Israel, in particular): the ice-cream sandwich, in other words, the ice cream sandwich, consists of trapping ice between two cookies, sometimes covered with chocolate as on an ice cream. For 6 sandwiches, you will need: 200 g flour, 100 g icing sugar; 1/2 teaspoon fine salt; 100 g unsalted butter; 1 egg ; 1 teaspoon of vanilla extract; ice cream or sorbet, flavors of your choice (1 liter in all).

    Mix the flour, icing sugar and salt. Add the cold butter cut into small pieces and sand between your hands, until you obtain the consistency of fine, even sand. Add the egg, vanilla, and mix well. Make a ball, wrap in film and let it rest in the fridge for at least an hour.

    Preheat the oven to 180°C (thermostat 6), roll out the dough thinly and cut out 12 squares or circles with a cookie cutter or a large glass. Place them on a baking sheet lined with parchment paper. After twelve to fifteen minutes, they should be golden: take them out of the oven. When they are very cold, assemble them: garnish a biscuit with a nice layer (2 cm) of ice cream (you can also make them bi-taste), cover with a second biscuit. Remove the overflowing ice cream. Put them in the freezer for 20 minutes so that they are well compacted, enjoy immediately.

    This recipe is taken from Sandwiches to devour, 60 gourmet recipes from here and elsewhere by Julie Schwob, photos by Laurent Rouvrais, Editions de la Martinière, 19.90 euros.

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