Maison Kayser Academy

The recipe of delicious and garnished small breads and smalls baguettes detailed by Éric Kayser

Surprise your guests while letting your creativity express itself in this small garnished breads.


Éric Kayser shows you how to bake small balled bread with cheese and lardons or olives and herbes de Provence, or small ficelles with prunes and hazelnuts.


Once you’ll get the principle. It will be your turn to invent new recipes as gourmet as these ones.

The ingredients For the classic French dough:

https://www.youtube.com/watch?v=Su_Qw12B2Jo

For the cheese and lardons small balls:

Cheese: 10% of the entire dough’s weight
Lardons: 10% of the entire dough’s weight
Some grated cheese for the decoration

For the olives and herbes de Provence small balls:

Olives: 10% of the entire dough’s weight
Herbes de Provence: 10g per kg of the dough’s weight

For prunes and hazelnuts small ficelles:

Prunes: 10% of the entire dough’s weight
Hazelnuts: 10% of the entire dough’s weight

The utensils:

One dough cutter
One oven rack and its greaseproof paper
One brush and its glass of water

The timings:

For the classic French dough (see the video above):


Filling and shaping the doughs: more or less 10 minutes
Proofing: more or less 40 minutes
Baking: more or less 15 minutes at 230°C.

The recipe:

*The cheese and lardons (optional) small balls *
Dust your table with flour.
Divide your fermented dough in 50g to 80g pieces.
Flatten your dough to have a more squared form.
Add your pieces of cheese and lardons on your doughs.
Form balls with your doughs.
Put them down your oven rack covered with greaseproof paper.
Leave them to proof for more or less 40 minutes.
Moisten your breads with a brush and water.
Dip them into the grated cheese.
Don’t score them.

 

*The olives and herbes de Provence small balls*
Dust your table with flour.
Divide your fermented dough in 50g to 80g pieces.
Flatten your dough to have a more squared form.
Add your olives on the doughs and dust them with herbes de Provence.
Form balls with your doughs.
Put them down your oven rack covered with greaseproof paper.
Score in sausage cut.
Leave them to proof for more or less 40 minutes.
Moisten your breads with a brush and water.

 

*Prunes and hazelnuts small ficelles*
Dust your table with flour.
Divide your fermented dough in 50g to 80g pieces.
Flatten your dough to have a more squared form.
Put your hazelnuts in the oven for a few minutes to highlights its aromas.
Cut the prunes in half.
Add your prunes and hazelnuts on your doughs.
Fold your dough on itself and pinch the seam.
Form baguettes with your doughs, be careful that the seam is perfectly stuck.
Put them down your oven rack covered with greaseproof paper.
Leave them to proof for more or less 40 minutes.
And score them with two or three scores.
Moisten your breads with brush and water.

 

Put into the oven at 230°C for more or less 15 minutes

 

Now that you master the recipe.
It is time to listen to your imagination.

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