Petits pains au lait au chocolat

Wonderful petits pains made with milk and stuffed with chocolate! And they taste better when an eight year old helps in the process!

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For about 16 petits pains

1- Use the recipe for petits pains au lait (link here).

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2- At the stage where you make the petits pains (after two hours of letting the dough rise), insert a few high quality dark chocolate squares and fold gently. You can make them any shape you want: long, square, half circles, etc.

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3- Let them rise for another hour. Brush with egg yolk and bake as with the plain petits pains for 15 minutes in a 180º c. oven.

Let them cool a little before serving as the chocolate inside will be very hot. They are delicious the next day for breakfast! 

 

 

Fondants au chocolat et à la framboise

Absolutely delicious individual chocolate fondants with fresh raspberries.

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For 10 ramequins
1- First, prepare the ramequins by buttering and flouring them. Set them aside.
2- Melt 200 gr of high quality chocolate (at least 70% cacao content) along with 100 gr of high quality butter (preferably “Président”). Set aside.
3- In a large bowl, mix four organic eggs and 100 gr of brown sugar. Mix for at least five minutes on high speed until the colour is a light yellow and the volume has almost doubled.
4- In one go, mix in 50 gr of flour and a pinch of salt.
5- Finally add the chocolate and butter mixture.

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5- Place a few fresh raspberries in the ramequins (keep 10 on the side), cover with a ladle of the chocolate mixture and top each ramequins with a raspberry.
6- Bake in a 180º C. oven for 12 minutes.

Serve immediately. The chocolate will be soft in the center. 

Génoise, fraises et chocolat

Just something for a Wednesday or when you find gorgeous strawberries in the market.

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For the Génoise:
See recipe here: Génoise.

For the strawberry filling:
1- Wash 500 gr of organic strawberries. Cut in half or more if the strawberries are big.
2- In a pan, mix the strawberries with two tablespoons of brown sugar. Mix well.
3- Bring to a boil and let it cook for 10 minutes mixing often so that it does not flow over.
4- Place in a bowl and let it cool.

For the chocolate topping: 
1- Melt 100 gr of high quality chocolate in bain-marie.
2- When it has melted, take it out of the water and mix vigorously one tablespoon of high quality olive oil (or if at hand, raspberry seed oil which is harder to find).
3- Let it cool.

Montage:
1- When the Génoise has cooled, slice in half.
2- Place the strawberry mixture on the bottom half. Cover.
3- Let the chocolate sauce pour on the cake.

Place in the fridge for about 15 minutes and enjoy! 

Chocolate & banana ice-cream

Easy and delicious!

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For two generous servings:
1- In a mixer place: a cup of frozen and sliced bananas, one generous tablespoon of high quality 100% cacao and a half a cup of cold milk.
2- Get the machine going and it is done!

Enjoy immediately!

Note: You can add some sugar if you want. I did not and it was just fine.

Moelleux au chocolat et aux fruits rouges

A delicious chocolate moelleux (soft) with berries. I used raspberries, blueberries and blackberries.

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1- Prepare a baking dish lining it with butter and flour, and place as many berries as you like.
2- In bain-marie, melt 150 gr of high quality chocolate (at least 70% cacao content) with 80 gr of butter.
3- In the meantime, in a large bowl whisk four eggs with a third of a cup of brown sugar. Once the mixture is slightly lighter in colour add two tablespoons of flour and whisk again until all the flour has been integrated.
4- Mix the chocolate with the egg mixture.

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5- Pour it all on the berries and bake for 15 minutes in a 180º c oven.

Let it cool before serving. It stays well in the fridge and can be eaten the next day. The consistency will then be a little harder.