Let’s twist: chocolate biscuits with hazelnut splinters

Quand on arrive en ville – Fhin

Coucou,

As my wish to start writing again, I’m posting here a little recipe. Well, not really, this post is part of the “Let’s twist” category. What is this category? I don’t always make new recipes, I (often) do old ones that I like to twist a little by changing only one or two thing(s). I am not going to copy the original recipe I used here but I’m going to give you the link and tell you the change(s) I’ve made.

You can find the original recipe here and here’s the twist:

  • Add 50g of milk chocolat with whole hazelnuts (I used this one). Cut your squares of chocolate in chunks; to do so I simply cut them in 9. Add them to you dough just before balling it. Mix well so you’ll have pieces everywhere and ball it.

So easy, right? In fact, you can use any crunchy chocolate: chocolate with caramel, white chocolate, crunch type chocolate, but also with nuts, coconut…

So, what do you think? Do you have any ideas to twist these chocolate biscuits? I’m ready to try!

Des bisous

 

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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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Lemon and mascarpone Yule log

I Will Wait – Mumford & Sons

Coucou,

Christmas is only 5 days away now and I have just decided which dessert I will bake but while we’re waiting this day like kids, I wanted to give you the recipe of the one I made last year. As a classic French family, we always had Yule log for Christmas (bûche in French) and it is always my sister who baked it. Last year, it was only le Barbu and I so I had to try to bake my own bûche and I chose a lemon and mascarpone one to finish the meal with a light and chilly touch.

Mascarpone cream: 1 egg, 30g sugar, juice and zest of a lemon, 250g mascarpone, 2 tsp icing sugar. Genoise (for a 30x40cm mould): 2 eggs, 100g sugar, 90g flour, 30g ground almonds, zest of a lemon. Icing, finishing touch: 125g mascarpone, juice and zest of a half-lemon, 2 tbsp icing sugar.

Before you start the recipe, read it until the end, until the little notes :) Enjoy your baking!

Start with the lemon cream. Whisk swiftly the egg and sugar until it whitens. Add the lemon juice. Pour your mix in a little saucepan and heat slowly while stirring in; it should thickened. Pour your mix in a bowl and let it cool.

Preheat the oven to 180°.

Now the genoise. Separate the egg whites and yolks. Whip up the egg whites, they have to be firm. Add the sugar and whisk for approx 1mn; your mix should be pearly and a beak should form when you lift the whip. Leave the whip alone and take a spatula, mix the egg yolks, the flour, the ground almonds and the zest in. Pour the genoise-to-be in a roll cake mat. Smooth and put in the oven for 10mn.

While your genoise is baking, humidify a tea towel. When your genoise is baked, remove from the mould on the tea towel, take off your mould with delicateness and roll your genoise immediately in the tea towel. Let it cool.

In a mixing bowl, whisk the 250g of mascarpone with the icing sugar. Add the lemon cream your made earlier. Taste it and add lemon zest if you think you should, according to your taste.

When your genoise has cooled down, unroll it with delicateness, take off the tea towel and put the genoise on your serving plate. Spread the lemon and mascarpone cream evenly until 1cm of the edges. Re-roll the genoise, still with delicateness. Cut the edges to have a neat result, place in the fridge.

Let’s finish with, well, the finishing touch. Beat the mascarpone with the icing sugar, the juice and zest of a half lemon. Using a spatula, cover your yule log-to-be with it. Try to decorate the Yule log evenly: the sides and the top. I chose not to smooth it because I wanted a snow-covered log look but you can do the decoration you want :)

Notes:

  • When I bake genoise (so Yule-logs), I use this roll cake mat which is per-fect.
  • You can bake the Yule-log the day before but I’d suggest you to stop before the finishing touch. It is better if you do it right before you eat it.
  • I found this recipe here.

I would like to know what is going to be your Christmas dessert? Are you going for a Christmas pudding, a Yule-log or anything else? I hope you like this recipe. Des bisous

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Choco & vanilla whirls

Je m’en vais – Vianney

Coucou,

I had plans, this article was supposed to be on the blog last Monday (not yesterday, the one before) but I got very busy and didn’t see the time fly. Anyway, here is the recipe now; I’ve seen them many times and I found them pretty but wasn’t really sure if they were worth the try, I was afraid the looked better than they tasted but they actually taste pretty good! You don’t need many ingredients and you probably already have them in your cupboard, this is why I love this recipe, you can make it all of a sudden, when a mysterious desire comes by. And the shape, isn’t cute?

I made 49 biscuits of 6cm diameter. Chocolate part: 135g flour, 80g sugar, 15g non sugared cocoa, 50g soft butter, 1/2 beaten egg, 4tbsp milk. Vanilla part: 150g flour, 70g sugar, 50g soft butter, 1/2 beaten egg, 2tbsp milk, 1tsp vanilla extract.

Prep: 15mn — Wait: 30mn + 30mn — Bake: 15mn by batch

You need to prepare your two parts separately, think about taking your butter out of the fridge few minutes before to have it soft. As for the 1/2 beaten egg, just beat 1 egg and divide it in 2.

Chocolate part. Mix in the flour, sugar and cocoa. Add the diced butter and mix with a wooden spoon. Pour the 1/2 beaten egg in and the milk. Continue to mix with your spoon, a ball shape should appear. If it is too sticky, add flour and if it is too crumbly, add milk. Wrap your ball in a baking sheet and put in the fridge at least 30mn.

Vanilla part. Mix in the flour and sugar. Add the diced soft butter and mix with a wooden spoon. Pour in the 1/2 beaten egg, milk and vanilla extract. Continue to mix with your spoon, a ball shape should appear. If it is too sticky, add flour and if it is too crumbly, add milk. Wrap your ball in a baking sheet and put in the fridge at least 30mn.

It can stay in the fridge longer but, I wasn’t patient enough.

After this time, roll your two parts on two different baking sheets. Try to roll them out on two similar rectangular shapes, approximately 3mm thick. Put your chocolate part on your vanilla part and roll them together, as you can see on the previous pictures. Wrap the roll in a baking sheet and put in the fridge at least 30mn. Again, it can stay in the fridge longer but, I wasn’t patient enough :)

Preheat the oven to 160°. Take your roll and cut slices of approximately 7mm. I started with 5mm, tried 7mm and 1cm but we preferred the 7mm. When I suggest you to do is: try and choose the one you prefer! If your roll has stayed enough time in the fridge it should be very easy to cut and stay in a circular shape. If they’re out of shape after the cut, simply shape them back to make beautiful whirls.

Dropp your biscuits-to-be on a baking sheet, let enough space between them (around 3-4cm) in case but they shouldn’t spread. Hop, in the oven for 12 to 15mn, check your oven from time to time because it will decide the baking for you. The vanilla part shouldn’t be golden. Your biscuits may seem underbaked but they probably are good enough, let them cool on a baking shelf, they will harden.

So, here we are with nice whirls! What do you think about that? Do you like them? I think it was pretty funny to make and very yummy to eat, le Barbu is my tester because when it comes to chocolate he’s quite difficult to please but he loved them! I left them room and when I came back, he had devoured not one, not two, not three, not four… but a lot of them ;)

A tea, some biscuits… Aren’t we good here? Des bisous

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Lemon and mascarpone mousse

Mama Said – Lukas Graham

Hey, coucou

After 2 weeks without posting here, the blog is back on its track (at least I hope so). I’m quite busy at the moment with my jobs and I have a little new plan for early December, I don’t really want to talk about it to keep my luck with me but I really hope that it’ll work. Anyway, the blog was put aside for a while but, here we are, back on tracks!

So, let’s talk serious business here: yummy business. The other day I really wanted to eat lemon and I really wanted to eat mascarpone so I said to myself « Hey, let’s make a lemon mousse », su-per logical sometimes. I googled for recipes and they were quite all the same so I made it, using a tiny bit more gourmandise to the recipe…

Serve 4. 250 mascarpone, 3 eggs, 2 organic lemons, 80g sugar, 1 pinch of salt, 6 biscuits (I used French « petits beurre » but you can use mcvities, or any other biscuits)

Prep: 15mn — Rest: at least 2h

In a bowl, mix the 3 egg yolks with the sugar and add the mascarpone, mix again. Zest a lemon, squeeze all of them and it to your bowl. Whisk your prep so it becomes thicker.

In another bowl, whip egg whites to a light mousse with a pinch of salt. Add those little by little to your previous ball, mixing gently overtime you add a bit. Be very gentle, lift the spatula carefully, it will allow your mousse to be lighter.

Crumble your biscuits in little ramekins, count 1 biscuit and a half per ramekin. Put the lemon mousse on it, try to share the mousse fairly in 4. Let it cool in the fridge for at least 2 hours.

After 2 hours (or more), your mousse should be set. You can decorate it with zests or crumbled biscuits. It is not only pretty, it is also really yummy, really fresh! I admit that with those temperature (3 degrees where I am), we tend to want something tough, something hot and invigorating but away away with your ideas, even if this mousse is fresh, it is so soft, so delicate, so… invigorating! And, if you want a very hot, tough yummy recipe, wait until Thursday, I am going to give you one very much like that.

Des bisous

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A brioche with chocolate chunks

Southern Rain – Jake Bugg

Hey, coucou

Let’s start this article with a very important question; am I allowed to live on brioche? I’ve been baking brioche and brioche again over the past week to give you the perfect one, the perfect timing to add the chocolate chunks and, honestly, isn’t life all about brioche? Having a good brioche when you wake up and just take a little piece of it, aren’t you happy for the rest of your day? And there is chocolate…

 

Brioche: 220ml semi-skimmed milk, 75 sugar, 1/2 tsp salt, 2 eggs, 500g flour, 8g dried yeast, 175g chocolate chunks, 70g butter at room temperature. Finish with 1 egg.

Prep: 30mn — Rise: 1h30 + 45mn — Bake: 20 to 30mn

I used my Kitchenaid but you can make it with your own hands, you just need a little more energy and add 5mn when you knead.

Pour the milk, sugar, salt, egg and flour in your bowl. use the dough hook and knead for about 1mn to 1mn30 on speed 1. Add the dried yeast and knead for 10mn on speed 2. It is really important to add the yeast after so it won’t be in direct contact with the salt.

After 10mn, add the chocolate chunks and the diced butter. Knead, still on speed 2, for about 5mn. Butter must be blended, the dough mustn’t stick to the bowl if it does, add flour but little by little and while you knead. Make a beautiful ball with the dough and let it rise in the bowl covered with a tea towel. If possible, let it rise in a warm room. When the sun is here I always let it rise near my window, it might not be hot but the sun directed to the window produces heat. Your dough should double.

When it has doubled, gently punch your dough. Weigh it and divide the dough in 3. Roll them to make them long and cylindrical. Bring the 3 of them together and make a plait. Don’t overbond them because the dough will rise one more time. Once your plait is done, bring the endings together and let it rise on a baking paper. Cover with a tea towel and let it rise for 45mn. The plait will rise, it might even double.

Whisk an egg in a small bowl and with a brush, paint your brioche. Don’t preheat your oven, turn it on and directly put your brioche in it, 180°. Bake it for 20 to 30mn, watch it because it needs to be golden not black. Let it cool a little, or not… Will you be able to resist and wait?

I don’t know about you but I love melted chocolate chunks so usually I tend to wait for 5mn so I don’t burn my fingers and I grab a piece. Usually, it takes us 3 or 4 days to eat the brioche because we’re only 2. So, in the morning when I wake up, I put a piece of brioche in the oven, low temperature. I drink my glass of water, pour my milk in my mug and then take my brioche out of the oven, the chocolate chunks are just melted and it is SO yummy. That’s how a good day starts…

Des bisous

 

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The famous brookie

Bibia Be Ye Ye – Ed Sheeran

Hey, salut

First of all, it is my sister’s birthday so let’s wish her a super awesome birthday! I hope you are all having a good day but especially my sister.

Few months ago, I posted a recipe on my French blog (that I should translate here because it’s fab) that had quite a nice success: cookies-brownies. As I said they were delicious so I thought about trying a brownie-cookie, usually called brookie. Let’s talk about this delight, I’m going to start by warning you, it is really chocolaty! No less than 475g of chocolate! I made it when we were in France and I strongly recommend you try it, but I advise you to eat it with restraint, especially if you eat it for dinner otherwise you might wake up the next day pretty heavy. Chocolate is always good but even if you like chocolate a lot, it is necessary to know when to stop :) And nothing will keep you from eating  a piece of brookie the next day!

The brownie part: 125g chocolate + 50g, 70 salted butter, 100g sugar, 2 eggs, 80g flour. The cookie part (I used my perfect cookies recipe): 270g flour, 4g baking powder, 3g salt, 150g brown sugar, 80g caster sugar, 90g melted butter not hot, 1 tsp vanilla extract, 1 egg, 1 egg yolk, 300g chocolate chunks.

First, the brownie: preheat the oven to 190°. During this time, melt the chocolate with the butter in a bain-marie. In a large bowl, pour the melted chocolate and butter, add the sugar and eggs, whisk. Add the flour and make chunks out of the 50g chocolate left, add them. Pour the brownie mix in a springform cake tin or your favourite cake tin but make sure to moisturize it with butter before.

Second, the cookie: Melt the butter. Chunk your chocolate by cutting squares in 4 or 6. In a bowl, mix the flour, baking powder and salt. In a larger bowl, mix the butter and sugars until well blended. Add the vanilla, egg and egg yolk and mix until you get a creamy mix. Add the previous mix, mix but not too much, your mix should be homogeneous but not overmixed. Add your chunks and incorporate them with you hands. Now, what I advise you to do is to take a baking paper sheet large enough and sprinkle with flour. Take your cookie dough and roll it out so it’ll fit in your cake tin and you just need to transpose it on your brownie mix. I’ll admit that it might be risky so, if you want a simpler way: take some cookie dough, press it and just place it carefully on your brownie mix, cover the whole cake tin. If you love chocolate more than reasonable, you can add chunks, yes again.

Voilà, in the oven for 20 to 30mn, according to your oven. The cookie part should be golden and you get to decide whether you want your brownie part to be fondant or not, stab your brookie and look at the knife blade, judge.

As I told you, it is really chocolaty so, if you want less chocolate you can take 100g of chocolate chunks off in the cookie. Yes, I know, 100g is a lot but I really love chocolate you see so, when one love… You’ll also probably have cookie dough left and if I were you I’d just make tiny cookies because they are cute, aren’t they? And one never has enough cookies! Yep!

I hope you liked the recipe, see you here soon. Des bisous (and even more for my sister!)

 

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Let’s twist — Hot cross buns and chocolate chips

Year 3000 – Busted

Coucou,

Well, I’m posting a recipe on a Sunday, am I not full of surprises? This post is part of the “Let’s twist” category that I have already used on my French version of the blog but not yet on this English one for the simple reason that it didn’t exist the last time I used it. So, what is this category? Well, I don’t always make new recipes, I (often) do old ones that I like to twist a little by changing only one or two thing(s). I am not going to copy the original recipe I used here but I’m going to give you the link and tell you the change(s) I’ve made.

You can find the original recipe here and here’s the twist:

  • Simply add 200g of chocolate chips, or even 250g… Of course you can use already made chocolate chips but what I do prefer is to do them myself. Take your favourite bar of chocolate and dice the pieces of chocolate. You’ll have chips the size you want with your favourite chocolate so… Yes, easy!

Well, that’s it, we’re done for today’s recipe. I admit that this change is a small one but I promise you that chocolate chips change a lot. They add a touch of yumminess, sweetness, tenderness. Chocolate’s power. Can you fight it? But, is there a reason to fight it?

Des bisous

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An apple clafoutis

Never Been In Love – Cobra Starship ft Icona Pop

Coucou,

Y U M M Y time, again, but sugary today! I’ve always heard about cherry clafoutis and I don’t know why but everytime I hear someone talking about clafoutis, I hear my mum saying “grumpfezfezfc” as a little “yuk!”, really not convinced at all. And anyway, it’s really hard for me to think about cherries in a cake, I made a Black Forest gateau (recipe in French) and it was delicious but, for me you eat cherries out of the Kraft bag (I don’t have a cherry tree and if you do, I’m more than jealous). One day, I’ll try, I know that because “a wise man changes his ming sometimes, a fool never” but not today, not tomorrow. Today, we’re making an apple clafoutis because apples = life (“an apple a day keeps the doctor away”). Don’t thank me for the idioms, I’m just being nice.

3 apples (I used granny), 30g + 50g salted butter, 85g brown sugar, 3 eggs, 10g vanilla sugar, 80g flour, 1 pinch of salt, 30cl milk. You’ll also need 20g salted butter and 1tbsp brown sugar for the baking tin.

Preheat the oven to 200°.

Peel your apples and dice them. Put them in a pan with 30g of salted butter, 1 tbsp of brown sugar and simmer for 5mn. While it simmers, take a bowl and whisk the eggs + brown sugar + vanilla sugar. Add the flour + salt and whisk again. Little by little and while you whisk, add the milk.

Butter your baking tin and sprinkle with brown sugar. Put your apple dices in the baking tin and pour the clafoutis batter on. You still have 50g of salted butter, dice them and drop them off on your clafoutis batter. It is almost ready.

Put in the oven for 35mn.

Now it’s ready, you have your apple clafoutis! You can eat it warm or at room temperature, it is delicious either way. I like that dessert, what do you think? It’s quite original using apple for a clafoutis. What is your favourite apple dish (dessert or course)? They are my favourite fruit so, if you have a recipe, I’m more than happy to try it.

I wish you a lovely day, des bisous.

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Lemon crumble

Suzanne – Leonard Cohen

Salut, salut

Let me introduce you to a touch of fresh yumminess. While it’s around 30°C in France right now, the weather is constantly changing here but it was really hot and sunny the other day and I wanted to bake something light and fresh. I also wanted something I’d never done before, I had lemons and didn’t want them to go to waste so here is my lemon crumble, a fresh yumminess easy and original.

Serve 5 or 6. The lemon part: 3 lemons, 80g sugar, 50g butter, 4 eggs, 2 yogurts, 4 tsp cornflour. The crumble part: 100g flour, 40g sugar, 60g butter.

Prep: 30mn — Bake: 35mn

Zest 2 of your lemons and squeeze them all. Put the zests and the juice in a saucepan, add the sugar, butter and eggs. Stir together and thicken, never stop staring in.

Preheat the oven to 170°C.

Mix the yogurts and cornflour together, mix well because cornflour can be a real pain. Add this two to your thickened lemon cream, mix well. Pour in your dish.

Make the crumble. In a bowl, put the flour along with sugar and butter. Now you just need to mix them together with your little fingers and create a sand. Dredge your dish with your crumble, do it nicely so they won’t mix.

Bake for 35mn and you’ll have a great dessert.

You can eat it warm or tepid but we preferred it fresh, after an four in the fridge.

Le Barbu and I really liked this dessert, it changes from the traditional apple crumble and it’s another way of eating lemons. It is absolutely lush to eat it fresh because when the weather is warm, our taste buds love a little splash of freshness. And it has the same colour as the sun so hopefully, the sun will come along! So, I got only one question for you: what do you think about my lemon crumble?

Des bisous

(Find this article in French here)