Embark on a culinary journey to recreate the legendary Angelique's breakfast from scratch!
This is not for the faint of heart.
We're crafting every element, from perfectly airy croissants to savory sausages and smoky bacon, ensuring an unforgettable breakfast experience.
Ditch the shortcuts and savor the true art of breakfast making.
Not in the mood to brew?
Order at Angelique'sTotal Time
7h 3m
In a large bowl, combine flours, yeast, sugar, and salt. Add warm milk and mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Form into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 2 hours.
Place cold butter between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into a 6x8-inch rectangle. The butter should be cold and pliable, not melting. Chill in the refrigerator for at least 30 minutes.
On a lightly floured surface, roll the chilled dough into a 12x16-inch rectangle. Place the cold butter block in the center of the dough. Fold one side of the dough over the butter, then fold the other side over, encasing the butter completely. Pinch the edges to seal. This is your first 'turn'.
Gently roll the dough into a 12x24-inch rectangle. Fold the dough into thirds, like a letter. Wrap in plastic wrap and chill in the refrigerator for 30 minutes. Repeat this rolling and folding process (one 'turn') two more times, chilling the dough for 30 minutes between each turn. This creates the layers.
After the final turn, roll the dough into a large rectangle, about 1/8-inch thick. Using a sharp knife or pizza cutter, cut the dough into long triangles. Gently stretch each triangle slightly, then roll it up from the base to the tip. Place the croissants on a baking sheet lined with parchment paper, with the tip tucked underneath.
Cover the croissants loosely with plastic wrap and let them proof at room temperature for 2-3 hours, or until they have nearly doubled in size. They should feel light and airy.
Preheat oven to 375°F (190°C). Brush the croissants gently with an egg wash (1 egg beaten with 1 tablespoon of water). Bake for 20-25 minutes, or until golden brown and flaky. Let cool slightly before serving. Enjoy!
Using a meat grinder, grind the pork shoulder and pork belly together. If you don't have a meat grinder, you can finely chop the meat by hand, but the texture will be slightly different.
In a large bowl, combine the ground pork with sage, thyme, paprika, black pepper, garlic, and salt. Mix thoroughly with your hands until all ingredients are evenly distributed.
Cook a small patty of the sausage in a skillet to taste for seasoning. Adjust seasoning as needed.
Shape the sausage mixture into patties or links. Cook in a skillet over medium heat until browned and cooked through, about 5-7 minutes per side.
In a small bowl, combine curing salt, brown sugar, maple syrup, and black pepper. Mix well.
Rub the cure mixture all over the pork belly slab, ensuring it's evenly coated. Place the slab in a large zip-top bag or a non-reactive container. Press out any air and seal tightly. Refrigerate for 7 days, flipping the slab over every day to ensure even curing. Liquid will accumulate.
After 7 days, remove the pork belly from the bag and rinse it thoroughly under cold water to remove the cure. Pat the slab dry with paper towels.
For extra smoky flavor, smoke the pork belly in a smoker at 200°F (93°C) for 2-3 hours, or until the internal temperature reaches 150°F (66°C).
Slice the pork belly into desired thickness. Cook in a skillet over medium heat until crispy and golden brown. Drain on paper towels.
In a heatproof bowl set over a simmering pot of water (double boiler), whisk the egg yolks, lemon juice, cayenne pepper, and salt vigorously until the mixture becomes pale yellow and thickens slightly. Be careful not to scramble the eggs; the water should not touch the bottom of the bowl.
Slowly drizzle the melted butter into the egg yolk mixture, whisking constantly and vigorously. The sauce should emulsify and become thick and creamy. If the sauce becomes too thick, add a tablespoon of hot water to thin it out.
Taste the hollandaise sauce and adjust seasoning as needed. Keep warm until ready to serve. If the sauce separates, try whisking in a tablespoon of ice water to bring it back together. A touch of heavy cream is optional to stabilize and add richness.
Begin by preparing the Croissants, Sausage, Bacon, and Hollandaise Sauce according to their respective sub-recipe instructions. Each component requires time and precision.
While the bacon is cooking, toast the English muffins until golden brown and crispy. Set aside.
In a pan with a little butter, sauté the asparagus spears until tender-crisp, about 3-5 minutes. Season with salt and pepper.
Bring a pot of water to a simmer. Add vinegar. Create a gentle whirlpool with a spoon and carefully crack each egg into the center. Poach for 3-4 minutes, until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
"A little vinegar helps the egg whites coagulate faster."
Place a slice of Canadian bacon (or your homemade bacon) on each toasted English muffin half. Top with a poached egg and generously drizzle with hollandaise sauce. Garnish with fresh chives.
Arrange the Eggs Benedict on a plate alongside a croissant, a portion of your homemade sausage, and the sautéed asparagus. Serve immediately and bask in the glory of your from-scratch breakfast triumph.
Omit the sausage and bacon. Replace with grilled portobello mushrooms and roasted tomatoes.
1For the best croissants, use high-quality European-style butter with a high fat content.
2Don't be afraid to experiment with different herbs and spices in your homemade sausage.
3Curing bacon at home requires patience, but the results are well worth the wait.
4Keep a close eye on your hollandaise sauce to prevent it from separating.
1Over-kneading the croissant dough, resulting in a tough croissant.
2Melting the butter when laminating the croissant dough, which ruins the layers.
3Overcooking the sausage, making it dry and crumbly.
4Scrambling the eggs while making hollandaise sauce.
This recipe captures the essence of Angelique's in Ajax. Authenticity isn't just about ingredients; it's about place.
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