Italy is famous for their Cioccolato Caldo, especially during the fall and winter months. This hot chocolate is sometimes served so thick (like a pudding), that you need a spoon to actually eat it! this recipe doesn’t make it that thick. The luxurious richness comes from using top-quality chocolate.
What You Will Need:
4 ounces bittersweet chocolate 70% or higher
1 1/2 cups whole milk
2 tablespoons sugar
2 teaspoons corn starch
What To Do:
Into a saucepan over LOW heat add chocolate and a drop of milk. Stir with a wooden spoon until melted.
SLOWLY add remaining milk until it’s well combined. Add sugar. Mix to combine. Whisk in corn starch.
Continue cooking over LOW heat until it becomes thick, creamy and coats the back of the wooden spoon.
Hot chocolate Italian-style is one of the most amazing treats in the world! You have to try this pudding-like chocolate decadence! Add some Irish cream, cinnamon, and whipped cream for a fun variation, or create your own!”
I suggest some petit four or sweet canapes and sandwich to serve your afternoon tea
a delice !!!
for Chocolate lover watch the chocolat movie you will like it !!
Traditionally, the galette des Rois is made to celebrate Epiphany, which falls on the 6th of January, twelve days after Christmas. The cake is eaten in celebration of the arrival of the three kings who have travelled from afar with gifts for the newborn baby. In practice, people eat this galette throughout January and, dare I say, it is a rather unreligious event for most.
A dried bean, known as la fève, is hidden in the cake, and whoever receives the bean in his piece of cake, is crowned king or queen for the duration of the party. Other popular traditions, include having the youngest member of the gathering sit under the table and designate to whom each piece of cake should be served.\
Preparation time: 20 minutes
Baking time: 30 min
2/3 cup sugar
1/2 cup butter, softened
1 cup ground almonds
2 eggs + 1 egg for painting
1 tablespoon rum (optional)
1 pound puff pastry (2 rounds)
1 large dry bean or fève figurine
To make the frangipane, blend the butter with the sugar until well combined. Blend in the almonds thoroughly. Beat in the 2 eggs one at a time and then the rum if you are using it.
In a small bowl, beat the remaining egg.
Roll out half of the puff pastry into a round about 12 inches in diameter. Place it on a wax paper lined baking sheet. Using a pastry brush, paint the outer 1 1/2 inch circumference of the pastry with beaten egg.
Spread the frangipane in a round in the center of the pastry so that it just meets the painted on egg. Press the bean into the frangipane somewhere close to the outer edge.
Place the other puff pastry (rolled out into an equally sized round) on top of the first. Use the times of a fork to press the edges closed. Brush the top of the galette with the beaten egg.
Use a paring knife to etch a pretty pattern into the top of the galette. Traditionally this is in a cross-hatch pattern, or concentric half circles, but you can make up your own pattern if you are feeling creative. Don’t cut through the pastry, just etch.
Cut a small hole in the center of the pastry to allow steam to escape. Place the galette in the refrigerator to cool for at least 30 minutes before baking. You can make it a day in advance as well – just be sure to keep it refrigerated.
Preheat the oven to 200°F. Place the refrigerated galette in the center of the oven and bake for 30 to 35 minutes or until the top is dark golden brown. Serve warm.
Mother’s Day is just around the corner and I know that the strawberry cake is always the girls & lady’s favourite cake.
Baking a cake for your mum or your wife is always the best present you can do for Mother’s day celebration. However. if you don’t have any knowledge on how to bake one, just buy one!
This fresh strawberry cake is perfect for any holiday, but it’s also perfect to celebrate any Spring and summer day
My recipe is very easy to make for anybody with a little knowledge of baking. This strawberry and cream sponge cake is essentially a French light genoise sponge cake filled with fresh strawberries, vanilla chantilly cream and fresh strawberry coulis (optional) The making of the French genoise cake is not as daunting as most people might think, all you have to do is to follow a few simple sponge cake making tips outlined below and watch your cake rise as light as a feather.
The french genoise recipe
For the génoise sponge
250g/9oz caster sugar
8 medium free-range eggs
250g/9oz plain flour
50g/1¾oz butter, melted
Preheat the oven to 180C/185c Fan/Gas 4. Grease and line two 22cm/9in round cake tins.
For the génoise sponge, place the sugar and eggs into a large bowl and whisk with an electric whisk until thick and pale.
Gently fold in the flour and melted butter until smooth.
Bake for 30–40 minutes, or until the cakes are risen and springy to the touch. Remove from the oven and set aside to cool. When cool enough to handle, turn out on to a wire rack to cool completely.
method to build the cake
1/ Place a 20-22cm/8-10in stainless steel ring onto the flan case and use it to cut through, discarding the outer rim of sponge. Cut the flan in half horizontally so you end up with two thin layers.
2/Place the steel ring onto a large, flat serving plate. Place one of the sponge layers inside and press down lightly.
3/Place the double cream in a bowl with the vanilla bean from the pod, and the caster sugar. Whip until semi-firm peaks form when the whisk is removed.
4 Line the ring with the large strawberry halves with some fresh strawberry coulis . – reserve the rest of the strawberries.
5 Carefully spoon the whipped cream into the centre of the flan and spread out gently to fill the whole mould – adding as much cream as necessary to cover to the top of the strawberries. Place the remaining flan case on top and press down lightly and cover the top of the ring with whipped cream.
6 Remove the ring by carefully warming the edges with a hot cloth and lifting it straight upwards.
Carefully heat a metal skewer over a direct flame until very hot (use oven gloves). Use the hot skewer to score the top of the cake with lines to create a diamond pattern.
Now is time to be creative and you can use a piping bag for the decoration and garnish with a fresh strawberry, you can use the remaining vanilla pod for the decoration.
Selfridges said sales are up nearly a quarter compared with this time last year, and its afternoon tea venue — Dolly’s — is set to sell 12 new varieties. M&S and Jamie Oliver’s restaurant Fifteen have also launched flavoured éclairs, with the latter offering rhubarb and custard.
Experts put the resurgence of the choux pastry treat down to the popularity of afternoon tea and the revival of home baking brought about by TV’s The Great British Bake Off. M&S said: “We think this will be the year of the éclair … it seems their popularity will soon be challenging the mighty cupcake.”
The chocolate éclair has long been a staple in UK patisseries, but new flavours are key to the boom. Selfridges’ executive chef, Mark Taylor, said: “On a recent trip to Paris, the range of flavours was vast — pistachio, mint, violet cream.”
The pastry was created in 1891 to commemorate the Paris-Brest-Paris bicycle race. Its circular shape is representative of a wheel. It became popular with riders on the Paris-Brest cycle race, partly because of its energy-giving high calorific value, and is now found in patisserie all over France
Quarter liter of water
200 g flour
A pinch of salt
4 whole eggs
Praline butter cream:
8 egg yolks
250 g of sugar
250 g of softened butter
120g of praline paste
100 g sliced almonds
50 g icing sugar
1 egg yolk (gilding)
To make this recipe the Paris-Brest, first prepare all the ingredients.
Place water, butter and salt in a saucepan on the fire.
boil it .
Remove from heat and add the flour all at once.
stirring with a wooden spatula, until it pulls away from sides of the pan and it forms a ball.
Cool 5 minutes. Add eggs 1 by 1 …
Add remaining eggs 1by 1.
choux pastry is ready
Fill a pastry bag with a choux pastry.
Lay the puff pastry as a crown.
Have two strings of dough side by side …
then a third on the top
Brown surface with egg yolk, using a brush.
Sprinkle a few slivered almonds …
… over the entire top .
Backe at (180°C – 356°F) 30 minutes
The dough will rise and brown.
cool the crown
Mix sugar with a little water.
Bring to a boil and cook until 121 ° C. Using a probe thermometer
Put the yolks in mixer bowl. When the sugar is cooked pour it gently at low speed mixer to the egg yolks. Make sure the yolks are at room temperature.
When the sugar is fully incorporated into the egg yolks beat until completely cooled high speed mixer.
Make the preparation cooled ….
Gradually incorporate … the butter .
Stir in the last praline paste. The amount will depend on the intensity of flavor that you want.
Using a knife saw, divide the crown in two
fill up the piping bag with praline cream
Fill it at Half
Decorate the botton crown
decoration is finish!
add the top
the finish touch. icing sugar !leave it for 4 hours in the fridge before to serve .Bon appetitBertrand Munier
All about a nice dessert Let share my recipe for Basil ice Cream !!
150g fresh basil leaves and stalks
120g caster sugar
4 medium egg yolks
250ml full cream milk
150ml pot double cream
Raspberries and extra basil leaves, to garnish
How to make basil ice cream
1. Put the basil and the sugar into a small food processor and whiz until the basil is finely chopped and the sugar turns bright green.
2. Whisk the egg yolks with the basil flavoured sugar in a bowl until thick and creamy.
3. Warm the milk then whisk it into the egg mixture. Strain the mixture back into the pan and cook over a low heat, stirring until it is thick enough to coat the back of a wooden spoon. Do not let it boil. Pour into a chilled bowl and leave to cool.
4. When this custard is cold, whip the cream and fold it in. Pour the mixture into an ice cream maker and follow the instructions. If you don’t have an ice cream maker, Tips!
if you don’t have any ice cream machine, freeze the ice cream for several hours or overnight, Blend with food processor and you will get a nice ice cream
5. Take the container out of the freezer and put into the fridge for 10-15 minutes before serving, to let it soften.
Now, Enjoy your dessert with a nice roasted figs with your basil ice crean with raspberry coulis !
In order to bring happiness for your new season Autumn and Winter 20010-20011, Bertrand Munier is delighted to invite you to discover as a Valued Customer:
The new Autumn and Winter carte dinner party includes 3 courses à la carte for only £33.00 per person with starter,main course and dessert.
We designed as well the Menu Fraicheur at £37.00 per person and the Menu Détente at £43.00 per person(4 courses) Click on menu
All designed to guide you in your preparation, meeting all your needs, without leaving the confort of your home.
Prices include chef service and bread rolls. (VAT , waiter, hire equipment are not included in the price) Chosen set menu has to be the same for every guest and we can also help you to design your own menu
Ideal delivery is designed to make your life easier and we’re passionate about making our food with the best fresh ingredients . That’s why all our recipes are created by Bertrand Munier, using quality ingredients allowing us to make great tasty french food.
Planning a dinner or a party? You can order food online or by phone. Our catering service is perfect for office lunches, dinners, canapes cocktail and buffet, we’ll even deliver direct to your workplace.