La flammekeuche in strasbourg; cream, white wine, gruyère, bacon and onions - virtual workshop version

Preparation time: 30 min

Preheat your oven at 500 °F

• Things to do before the workshop

  Make sure all your ingredients are weighed.

  Have the cheese grated.

  You will need:

  1 cutting board + knives

  1 baking sheet, baking paper

  1 bowl

  1 rolling pin

  1 wooden spoon

  1 rubber spatula

  1 pan

   

• Preparation with the chef

  Cut the bacon into small cubes.

  Slice the onion.

  Cook the bacon with the onions and white wine to obtain the garnish. Be sure to evaporate the liquid.

   

• Dough preparation with the chef

  In a bowl, poor the warm milk and water, add the sugar and salt, mix.

  Add in the yeast, mix again.

  Add in half of the flour,mix with your wooden spoon, then once fully absorbed, follow with your second half of flour, once the dough starts being too solid, remove the spoon and continue with your hands.

  We want a homogenous dough, remove it from the bowl, drizzle some olive oil in the bowl, with some absorbant paper, oil all the interior of the bowl. Put in your dough in the middle, cover with a clean rag or plastic wrap for 15-20 minutes.

• Shaping the dough

  Gently remove the dough from the bowl, cut the dough into 2 pieces.

  Each piece should be shaped into a ball between your hands and then roll it out with a rolling pin.

  Place them on a baking sheet with parchment paper.

  Cover everything with a clean cloth, let stand 5 minutes.

• Cooking process

  Spread a thin layer of sour cream on the dough, then garnish with the mixture of onion and bacon cooked in white wine.

  Sprinkle with cheese and bake for 13-15 minutes in the oven.