Chocolate coulants
Prepare 4 large (300 ml capacity) ovenproof cups (or ramekins). Melt your butter and La Patelière dark chocolate palets in a bain-marie (or gently in the microwave) just until the chocolate is almost completely melted. Preheat your oven to 180°C. In the bowl of your food processor, whip the eggs and sugar until they form […]
Crèmes brûlées
Place the milk, cream and vanilla in a saucepan. Heat (not boil) and leave to infuse for 20 minutes. In a bowl, whisk the yolks with the sugar. You don’t want to whiten the mixture, just mix them well. Preheat your oven to 90°C. Once the liquids have been infused with vanilla, pour them over […]
Floating island
Start by making the egg whites: separate the whites from the yolks and place the whites in the bowl of your food processor fitted with the whisk attachment. Set the yolks aside in the fridge.Whip the egg whites at low speed until micro-bubbles form. Once the whisk leaves traces in the egg whites, slowly add […]
Rice pudding
Blanch the rice for 3 minutes in boiling water.Drain and rinse the rice.Cook the rice in the milk, sugar and vanilla until soft and melting.Add the yolks and cream (for an ultra-creamy rice pudding) and mix well. Continue cooking for 1 minute, then transfer to a salad bowl or small individual containers. Set aside in […]
Vanilla waffles
Start by activating your yeast in lukewarm water (35°C) and leave for 15 minutes, until it foams.Melt the butter in a small saucepan, then add the milk.Place the flour, vanilla sugar and salt in the bowl of your food processor. Pulse gently, then add the yeast and finally the milk-butter mixture. Add the egg yolks.Beat […]
Dubaï style chocolate
Melt the La Patelière chocolate palets in a bain-marie over medium heat, stirring occasionally. Pour half the melted chocolate into the chosen mold, then spread it out. Using a brush or spoon, make sure the entire surface of the bar is well covered. Leave to set for around 10 minutes in the freezer. Melt the […]
Chocolate fondant with praline heart
Line an oven tray with a silicone mat. Roast the hazelnuts in the oven for 15 minutes at 165°C. Gently melt the sugar in a saucepan. You can stir it, but if you keep the heat low, it will eventually melt completely. Once the caramel is amber and starting to smoke, pour it over the […]
Pistachio financiers
Financiers: Preheat oven to 180°C. Make a beurre noisette: place the butter in a medium-sized saucepan and heat over low heat. It will melt and then foam, but remember to stir regularly with a whisk to prevent the butter from burning at the bottom of the pan. When it’s almost ready, you’ll see little brown […]
Pumpkin cupcake
1. Cupcakes: Preheat oven to 180°.Mix all the ingredients together, and fill the caissettes ¾ full. Bake for about 15min, then stick a knife in to check doneness.Leave to cool before decorating. 2. Décorations Melt the chips in 2 containers for a few seconds in the microwave, then brush the leaves with the chocolate on […]
Super tasty cookies
In a bowl, mix the soft butter and sugar with your hands. Add the flour, baking powder and egg to make a dough. Finally, add the chunks and the chopped hazelnuts. Take a large ball of cookie dough, flatten it out and place several pucks of dark chocolate couverture in the centre, then close the […]
