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Le Chaudron recipe
Gressins doigts de squelette
Skeleton finger breadsticks
⏱ 90 minServes 8Medium190 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
300 g (11 oz)all-purpose flour
150 ml (⅔ cup)warm water
10 gfresh yeast
3 tbspolive oil
1 tspfine salt
- 300 g (11 oz) all-purpose flour
- 150 ml (⅔ cup) warm water
- 10 g fresh yeast
- 3 tbsp olive oil
- 1 tsp fine salt
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Dissolve the fresh yeast in the warm water, then mix in the bowl with the flour, olive oil and salt into a supple dough and knead a few minutes.
- Cover with a towel and let rise 1 hour at room temperature until doubled.
- Divide into small pieces and roll each into a thin rope about 15 cm (6 in) long, slightly irregular, like a bony finger.
- Score three small marks on each for the knuckles and lightly hollow one end for the protruding bone.
- Place on the parchment-lined sheet, let rest 15 minutes, then bake at 200 °C (400 °F) about 15 minutes until golden.
- Let cool slightly on a rack and serve standing in a glass with a cheese dip.
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