How to make a real hot chocolate according to my eight year old son.
For one bowl – Always use a bowl if you want the real thing!
1- First, melt in bain marie six squares of high quality dark chocolate (70% cacao or more). Use a nice serving jar.
2- Then, heat up a cup of milk and take it off the fire just as it starts boiling. Do not let it boil.
3- Place the heated milk in the bowl and pour gently the melted chocolate.
Stir and enjoy! He does not add sugar, but some may want to.
I had some left over pizza dough, so I made this little apple tart. Really easy and delicious!
For the pizza dough see recipe here.
1- Place the dough in a baking pan (slightly buttered and sprinkled with flour), and make some marks with a fork. Let the sides fall as they may.
2- Cut three or four peeled apples in slices and place on the dough. Tuck some of them under the dough that has folded on the edge. (see photo above)
3- Place a few dots of butter and sprinkle with brown sugar.
4- Bake for 25 minutes in a 180ºc. oven.
Let it cool slightly and serve.
My eight year old son loves “Fondant au chocolat” especially when prepared with raspberries. So I make it often and try to vary the recipe from time to time.
Here is one I tried today that is absolutely delicious. You can also make it in individual ramequins (six if you use the proportions listed here) and mix in other fruits such as peach or any type of berries.
1- Before anything prepare the dish (or six individual ramequins) by brushing it with butter and then a little bit of flour or better yet, some 100% pure cacao powder.
2- Melt in bain-marie, 140 gr of high quality chocolate (70% cacao content or more) with 100 gr of high quality butter.
3- Once all is melted, take it out of the bain-marie and mix in 60 gr of brown sugar. Keep mixing until the texture is smooth and cooled slightly.
4- Add one by one four organic eggs, mixing each time thoroughly.
5- Finally, add 60 gr of flour and 40 gr of Maïzena (corn starch).
6- Place the raspberries at the bottom of the baking dish (or ramequins) and pour the chocolate mixture.
7- Bake in a 200º c. oven for 15 minutes for the dish, and 10 minutes for the ramequins.
For more Fondant recipes see: with fruits here (individual) and here; here for an easy one; à l’Italienne here, and chocolat and olive oil here.
Pain perdu –or French toast– made with brioche. Serve it with fresh fruits and jam or honey. It is a delight and really easy to make.
For one loaf of brioche
1- Buy it the day before. This dish should be made with a one day old brioche. If you use fresh brioche, it will just fall into crumbs as you dip it in the egg and cream mixture.
2- Cut the brioche in half then in slices.
3- In a large bowl, mix three organic eggs and add a cup (200 ml) of heavy cream.
4- Soak the brioche pieces in the mixture for a few minutes or while the pan heats up.
5- Place just a little bit of butter in a pan, and add the brioche pieces one by one. It is fine if they touch each other.
6- Let one side cook for about eight to ten minutes, then turn them over for another five minutes or so. Do not add any more butter, the brioche is buttery enough as it is.
Serve immediately with fresh fruits and a side of jam or honey. Enjoy!
A delight with peaches, apples and almond powder. Lovely this time of year!
1- In a bowl mix thoroughly three organic eggs with 50 gr of brown sugar and a pinch of salt.
2- Add 60 gr of high quality melted and slightly cooled butter.
3- Then add one by one: 70 gr of flour and 90 gr of almond powder.
4- Mix in 150 ml of cold whole milk. Do so little by little.
5- Cut three peaches in cubes and three apples in very thin slices. Mix the fruits with the mixture.
6- Finally, in a prepare baking dish (buttered and floured), place the fruit mixture and sprinkle with a little bit of brown sugar. Bake for one hour at 190º c.
Serve cold. It is actually delicious after a few hours in the fridge!