Les Capitaines

Vincent – Ellie Goulding

Bonjour, bonjour

The other day I wanted something to take me back to my younger years, I wanted to eat Captain Choc de Lu but I couldn’t find them here in Wales so I decided to make them. A little glance at La Super Supérette website where I thought I might find the recipe. Youpi, I found the recipe there and it has been approved them by many so I am sharing the recipe :)

Serve 15 Capitaines: 2 eggs, 90 blond sugar, 1 tsp vanilla aroma, 1 pinch of salt, 1/2 nature yogurt (60g), 70g sunflower oil, 40g milk, 120g flour, 4 to 5g of baking powder, 90g milk or dark chocolate chips.

Divide yolks from egg whites. Whisk the yolks with sugar, vanilla and salt. Add yogurt, oil, milk and mix then add flour and baking powder, mix again. It all should be well mixed.

Beat the egg whites until stiff and incorporate them to the previous bowl carefully. If you’re a patient person then put your bowl for an hour in the fridge, if you’re not then wait at least 30mn. You’ll have time to clean your utensils, work surface, preheat the oven for 10mn to 180°.

Add 3/4 of the chocolate chips. Pour your Caitaines-to-be at about 3/4 of the moulds (I use this mould of 9 mini moulds), sprinkle with some chips on each. Place in the oven for 10 to 15mn, watch them: they need to be a little bit golden but not too much. Once baked, let them in a tin which will help them stay soft.

I was soooo happy to be able to eat these childhood cakes (of course I didn’t stop at one!), so soft and chocolaty. Speaking of chocolate, when I need chips I always use chocolate I love and make chips of them, I never buy already-made chips, I found them tasteless. My favourite chocolate is Poulain but can be hard to find in the UK… Poulain is life. Voilà, I said it. I hope you like the recipe.

Des bisous




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