Daily menu, September 26: rosemary focaccia, mafé stew and stuffed petit four

Daily menu for September 26th: We invite you to enjoy a culinary experience encompassing flavors from different parts of the world. We begin with a rosemary and olive oil focaccia, an Italian appetizer that is not only easy to prepare but also perfect to accompany any meal.

Mafé, distinguished by its creamy peanut butter and tomato sauce, creates a sweet and savory combination that will delight everyone. To finish the menu, a cream-filled petit four evokes childhood memories and is ideal for satisfying any sweet craving. This menu is not only varied but also offers a perfect balance of flavors and textures, ideal for sharing with family or friends.

Rosemary and olive oil focaccia: an irresistible Italian appetizer

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Senegalese beef stew: mafé, a journey of flavors

Cream-filled cream puff: a classic dessert

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Frequently asked questions about the daily menu

How to make a focaccia that's fluffy inside?

Knead until you obtain an elastic dough and let it rise until it doubles in volume. Don't rush the rising process: it's key to achieving an airy and light crumb.

Why do people poke holes in focaccia with their fingers?

The dimples help retain the olive oil, rosemary, and salt, distributing the flavor more evenly across the surface. Make them with your fingers without piercing the dough completely.

Which cut of beef is best for making a stew?

Choose stewing cuts rich in connective tissue, such as shank, chuck, or shin. Slow cooking tenderizes them and adds body and flavor to the sauce.

How to make peanut sauce thicker?

Let it reduce over low heat without a lid. If it's still too runny, you can stir in a small amount of cornstarch previously dissolved in cold water.

How to prevent cream puffs from deflating after baking?

Choux pastry needs to lose enough moisture and become golden brown before coming out of the oven. Avoid opening the oven door during the first few minutes of baking, as a sudden drop in temperature can cause them to deflate.

When should you fill cream puffs with pastry cream?

Wait until the cream puffs are completely cool. The pastry cream should also be cold to avoid making the pastry too soggy and to better preserve its texture.