Chocolat chaud – le vrai!

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. 


Blueberry scones

Oh what a delight these are! And so wonderfully tangy on an autumn afternoon with a strong espresso or if you so prefer, a cup of Rooibos tea.


1- Leave 55 gr. of high quality butter out of the fridge until it is very soft.
2- Wash the fresh blueberries and set aside to dry on a towel.
3- In a large bowl, work with your fingers the butter along with 225 gr. of flour and a pinch of salt.
4- Then add 20 gr. of brown sugar and 150 mil of milk . Continue working with your fingers then place the dough on a floured surface.
5- Bring the dough into the shape of a fat sausage, and flatten. Place the blueberries on top and fold the dough from the outside in. The dough should look like it did at the start, meaning a fat sausage only fatter with the fruits inside.
6- To make the scones cut the dough vertically into 2 cm thick slices.
7- Place the scones in an oven dish, and brush with an egg yolk.
8- Bake for 20 minutes in a 200º C. oven.

Enjoy after they have cooled a little. They will still be delicious the next day! 

Strawberry and apple crumble-muffins

Quite a long name, I admit, for such a wonderful little muffin. The look like crumble, feel like crumble, and yet are prepared liked muffins. And they taste divine!


For 12 crumble-muffins
1- Melt 60 gr of high quality butter and let it cool.
2- In a large bowl, mix one and half cup of sifted flour, a tablespoon of baking powder, two tablespoons of brown sugar and a pinch of salt.
3- Add a dash of milk, two organic eggs and the melted butter.


4- Add a cup of fresh strawberries and an apple cut in small pieces.
5- Place in a muffin baking dish and bake for 25 minutes at 175º c.


Petite tarte aux pommes

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. 

Fondant au chocolat et framboise

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.