Jean-François Piège's tempura batter - DALTONHURD

Jean-François Piège’s tempura batter


Jean-François Piège shares with you every Saturday on Point its cooking secrets by putting a seasonal product on the front of the plate. Today, the 2-star chef of the Grand Restaurant in Paris reveals his recipe for tempura batter. His knack to be found in Zero meat, zero fish, his latest book published on 1er June at Hachette, will be used to prepare zucchini and eggplant donuts next week. Rice flour, cornstarch, white wine, beer and voila. All you have to do is mix all the ingredients to get your tempura batter. You will see, it’s simple, fast and unmissable. Now it’s up to you to do it again. And see you next week to make your vegetable donuts that are already bursting with the flavors of summer.

Recipe : tempura batter Jean-Francois Trap

At the market
150 g rice flour, 60 g cornstarch, 80 g white wine, 150 g beer

In the kitchen
Sift the rice flour and cornstarch well. Pour them into a salad bowl. Book.
Pour the white wine and beer into a bowl. Mix them.
Pour gradually while whisking the preparation based on white wine and beer on the one based on rice flour and cornstarch. By depositing the liquid material on the solid material, you will thus avoid the risk of having lumps. Whisk until smooth.
See you next week to use the tempura batter to make zucchini and eggplant fritters.


Consult our file: Jean-François Piège – Fall into the Trap

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