Chocolate and Chestnut Pudding for the Holiday Season

You can tell that chocolate has been quite prominent in our diets these last couple of weeks.  How could I talk about the 20th Salon du Chocolat in Paris without having some kind of a chocolate treat for you?  I also need to write up about the Paris Gourmet Chocolate Museum from the mid-term school holidays but right now, work on the new book is hotting up and I need to focus.  I’m off to pick up, Eleanor, the Editor at the airport and we have a busy few days ahead of us…

best quick holiday chocolate desserts presented with macarons

Blustery showers, soggy leaves and chilly fingers calls for warming chocolate, doesn’t it?  Let’s face it, dark chocolate is good for you, a mood enhancer and cooked together with egg yolks filled with iron, we need a good dose to stay healthy during the winter months.

And, with the simplest presentation in little cups, it’s the easiest of desserts to whip up at the last minute for the holiday season with friends and family.  It’s also perfect served with macarons.  Either made earlier and still in the fridge or from your freezer bank!

chocolate pudding egg yolk recipe with festive macarons

Chocolate and Chestnut Pudding

Recipe of Budino di Cioccolato adapted from Nigella Express Cookbook by Nigella Lawson.

350ml full-fat milk
50g caster sugar
1 tbsp cornflour/cornstarch
35g cocoa powder
2 tbsps boiling water
2 egg yolks
1 tsp vanilla extract
100g candied chestnut purée (Clément Faugier)
60g dark chocolate (min 70% cocoa solids), finely chopped

1. Put the kettle on, and warm the milk/cream together in a saucepan or in a bowl in the microwave.

2. Put the sugar and cornflour into another saucepan and sieve in the cocoa powder.  Add the 2 tbsps of boiling water and whisk to a paste.

3. Whisk in the egg yolks, one at a time, followed by the warmed milk and cream, then the vanilla extract.

4. Scrape down the sides of the pan and put it on lowish heat, cooking and whisking for about 3-4 minutes until the mixture thickens to a mayonnaise-like consistency.

5. Take off the heat and whisk in the finely chopped chocolate and candied chestnut purée, before pouring into 4 small cups or glasses, each with a capacity of about 150ml.

6. Cover the tops of the cups or glasses with cling film, letting the cling-film rest on the chocolate surface, to stop a skin forming, and refrigerate once they are cooler.

Serve at room temperature, adding a blob of cream or top.  I topped it with a marron glacé, a sprinkling of freshly grated nutmeg and cinnamon and served with chocolate macarons.

easy chocolate pudding dessert recipe for the holiday season with macarons

Don’t forget there are many more egg yolk recipes on le blog for all you macaron-making lovers.

Store your egg whites in a jam jar with a closed lid and keep in the fridge for 4-5 days – then you’re ready to make Parisian macarons!

Chocolate Hazelnut Rocher Truffles

As I got the ball rolling with chocolate hazelnut macarons for holiday gifts this weekend, Julie and Lucie had other ideas on the side. Shopping for macaron ingredients at our local supermarket, they were instead eyeing the shiny, festive towers of  Ferrero Rocher’s golden foil-wrapped little crunchy milk chocolate hazelnuts.

Lucie remembered seeing a recipe for Rochers at home, in a tiny little book that came with a cute bear mould (which they have never used, alas) in her stocking last Christmas. With the advance thought of her dental brace being put in today, it was essential in her book to cram in as many sweet – and especially crunchy treats – as possible before she had to em-brace (sorry!) the orthodontist’s less than sweet, strict toothy diet restrictions.

To make them extra crunchy and nutty, we toasted the hazelnuts in the oven first and coated them in dark chocolate, although the recipe calls for milk chocolate, if you prefer.

Chocolate Hazelnut Rochers

Adapted from  L’atelier Oursons & Guimauves by Aline Caron

Makes 30 mini bites

Preparation Time: 50 minutes
Resting Time: 2½ hours

Chocolate ganache:
200g milk chocolate, broken into bits
12g (a tablespoon) single cream
30 whole hazelnuts

Coating:
100g dark chocolate
50g wafer biscuits (optional)
100g hazelnuts, crushed

Prepare the Ganache:

1. Heat the oven to 180°C and roast all the hazelnuts in the oven for 10 minutes. Set aside to cool. If you prefer, you could wipe off the skins using a tea towel.

2. Heat the tiny bit of cream in a saucepan (yes, it does look so little but trust me, this is correct!) and add the broken bits of milk chocolate. Using a whisk, once the chocolate has melted, take off the heat and, using a balloon whisk, mix quickly until you have a mixture that resembles a gorgeous, chocolatey putty.

3. Using a teaspoon and your fingers, break off a walnut size of milk chocolate ‘putty’, roll it in the palm of your hands into a ball. Push a toasted hazelnut into the centre and roll again, ensuring that the hazelnut is completely covered. Complete the process until you have 30 balls then chill in the fridge for about 40 minutes.

Prepare the coating:

4. Melt the milk chocolate in a bowl over a saucepan of hot water (bain-marie). As soon as the chocolate has melted, take off the heat and leave to cool slightly. Meanwhile, crush the hazelnuts (and wafers, if using) in a food processor (or place them in a bag and bash them using a rolling pin) then place them in a round bowl.

5. Dip the cooled rocher balls into the chocolate and immediately roll them in the crushed hazelnuts.

6. Place the rocher chocolate nutty truffles on a baking sheet covered with baking paper and leave to set at room temperature for 1½ hours.

These little rocher bites can keep for up to 5 days, kept in a cool place.

For the best presentation, place each rocher in mini bright foil cases for festive effect. In our case, they were pounced on so fast, it wasn’t even necessary.

With some leftover crushed hazelnuts, it’s an ideal decoration for chocolate hazelnut macarons (recipe in the book): just brush on some chocolate ganache and spinkle the nuts on top.

OK, now it’s on to the end-of-term macaron-making marathon using the recipes in the book. These macarons are going to party this week! Next ones will be festive and shiny.

What colour and/or flavour of macarons would you like to see at a party or decorated on your Christmas tree?

Chocolate Drizzle in the Black Forest

The hills were alive with the sound of cattle bells and gradual butterflies in my stomach as we ascended to the top of the Belchen mountain by cable car. Somehow I can’t get over my fear of heights but the views from the top made the ride worthwhile. The Belchen is the third highest mountain in the Black Forest (1414m) just south of Freiburg, its Capital.

Belchen mountains Black Forest Germany

The hills are alive with the sound of cattle bells and butterflies

Couldn’t you just imagine Julie Andrews running towards you in her pinafore, beckoning you to join in song? Are you ready? If you’re a fan of The Sound of Music like myself, you’ll love this page of trivia about the film.

Black Forest Mountains Germany

Climb Ev’ry Mountain…

Back down to ground level, the girls were dying to go boating on the Titisee lake, which is about 850m above sea level.  Thank Goodness they’re not quite Sixteen Going on Seventeen yet. A pedalo for four did us quite nicely, thank you, as the rain drizzled on us. Pity it wasn’t chocolate drizzle.

Boating on Lake Titisee Black Forest Germany - great for family holidays

A trip to Furtwangen was a must on this short trip, as it’s famous for its cuckoo clocks. At the Deutsches Uhrenmuseum (German Clock Museum), I’ve never seen so many of them in one place, from the traditional to more contemporary designs. Schönwald, a tiny town next door, is said to be the birthplace of the cuckoo clock, where Franz Anton Ketterer thought of combining a clock with bellows at the beginning of the 18th Century.

German cuckoo clocks museum Black Forest

Time to say, Oh, cuckoo!

Our girls thought the highlight of the trip was the nature walk at Triberg, up to the Gutach waterfall – the highest waterfall in Germany – which cascades over 160m through the forest. Many royal and celebrity guests have visited the falls, including Ernest Hemingway in August 1922. Our favourite celebrities were the swooping nutcracker birds and the cheeky squirrels, as they fought over the allocated bags of monkey nuts.

Triberg waterfalls Black Forest Germany

Triberg Waterfalls, Black Forest

On our return home, my petite Lucie turned 11 years old and another couple of shoe sizes bigger in the last month. You think I’m joking? At this rate, she’s going to tower above me in no time.  The request for her birthday cake was simple: chocolate cake!  I’d already made a wickedly rich chocolate cake by Patrick Roger this Easter but Lucielocks quite rightly asked to try something different.

It didn’t take long to find a perfect chocolate bundt cake recipe from Jamie Schler’s blog, Life’s A Feast.  I loved the shape of this Bundt cake and simply drizzled it with plenty of chocolate ganache (recipe below) and melted white chocolate, one of Lucie’s favourite sweet things.  With chocolate macarons on the side, bien sûr.  Which reminds me of another of Maria’s songs, “I Have Confidence” – which is basically the main ingredient needed for macaron-making, n’est-ce pas?

As this cake was made for a children’s party, I omitted the cinnamon but if you’re including it, I would also suggest adding a good pinch of cinnamon to the chocolate drizzle, as well as a pinch of freshly grated nutmeg. Lucie doesn’t like cherries (I know, I know – scream!) so there’s not a cherry in sight, but to make a Black Forest version, I suggest adding 100g of dried cherries (even better, soaked in Kirsch) to the dough before baking and serve with plenty of cherries and whipped cream on the side.

Chocolate Ganache Drizzle

100g dark chocolate (at least 64% cacao), especially for pâtisserie
100g good quality milk chocolate
300g single cream
1 sachet (7g) vanilla sugar

Break the chocolate into pieces. Gently heat the cream in a saucepan, adding the vanilla sugar and chocolate pieces.  Heat over low heat until the chocolate has melted, then stir with a wooden spoon to make a beautifully glossy, even sauce to drizzle over your cakes and ice cream.

So Long, Farewell, auf wiedersehen to you, the holidays. The French schools return next week for la rentrée so, before we’re back to routine, I’ll try to upload the latest photos. I forgot to post this before leaving for Italy last week.  If anyone follows me on TwitterInstagram or Facebook, you may know that I can’t sit down for long before my back seizes up, so my computer and travel visits are kind of short these days. So, here’s the second part of our Black Forest jaunt before I turned into a chair!

Holidays: one of My Favourite Things – along with chocolate, macarons, strawberries, bubbly and brown paper packages tied up with string. What’s yours?

Prost! Cheers!

Black Forest Cakes in Germany and a No Bake Chocolate Cherry Dessert

Do you really think a sweet tooth determines our family holiday destinations? Well, perhaps it does. It has been 30 years since I last visited Germany and the same, ridiculous amount of time since I practised my rusty high school German. Mein Deutsch ist nicht gut!  It was high time to visit.

We headed to the medieval town of Staufen, south of the Black Forest, a jewel nestled in between lush mountaineous forests, vines, cafés and bakeries.

What amazed us most about the region, is how clean and tidy the towns are. Everything is immaculate, even down to the neat stacks of wood piled outside geranium window-boxed freshly painted houses. It’s also the first time I’ve seen kids paddling about in the gutters! (Well, one of them was mine – was ist das?) The Germans seem particularly eco-friendly: bikes are the norm, an impressive amount of houses have flashy solar panels and their signposting is nothing short of perfection.

We stayed at the Gasthaus Krone (meaning ‘crown’), which is an excellent address in Staufen – including their Michelin ‘Bib Gourmand’ restaurant. Luckily the friendly owner spoke some French, since my painful phrases embarrassingly resembled a mix of German vocabulary, French grammar and stuttering English fillers-in. I am determined to return after doing some homework next time, but at least communication through food is easier!

Meandering down the main cobbled street, serenaded by a solo oboist trying to compete with the local brass quintet oompa-ing around the fountain, the castle ruins and vineyards majestically tower over the local wineries. The city crest is a shield with 3 wine glasses so when in Staufen, it would be rude not to taste; their welcoming barrels proudly strut their tasting offerings.

This is what holidays are made of: sitting back, people-watching, contemplating family postcards, nibbling on a salted bretzel and sipping at the local traditional grape varieties – including the oldest, Gutedel. Personally, I preferred the dry Muscat for white wines but their red wines shone high above the rest with some stunning Pinot Noirs, bursting with jam-like cherry fruits.

Staufen Castle, although now a ruin (built in 850), can be visited to admire the breathtaking vista of the Black Forest and Rhine Valley. Looking out the arched window, we’re reminded by such an enormous tree that we’re in black cherry country.

After such a climb during the heatwave, it was time to follow the tempting signs dotted around the town to the nearest cake shop. It didn’t take us long to discover the Café Decker, undoubtedly the best cake shop and tea salon in Staufen. It was so decadently, deliciously decked in cakes that we admittedly returned three times.

Black Forest Cakes, küchen, more chocolate cakes, redcurrant meringue pies and macarons were just some of the treats that would make anyone go off their sweet trolley. I think I put on three kilos during the week!  So, switching to ice cream seemed a lighter idea: wouah! Teasingly steeped in Kirsch liqueur, it made an ideal excuse for an afternoon nap by the snoring river.

Back home, the Black Forest provided inspiration for a gluten free dessert back home: ideal for using up egg yolks and for serving with your chocolate macarons.  What’s more, it’s holiday style: quick, easy, tasty and no bake!

Black Forest Chocolate Cherry Cream Desserts

Serves 8 (mini pots) or 4 (in wine glasses)

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Chilling Time: 2 hours

1 gelatine sheet (@2 g)
200ml whole milk
300ml single cream
3 egg yolks
50g sugar
150g dark cooking chocolate, broken into small chunks
1 tbsp Kirsch liqueur (optional)
16 fresh cherries (or Griottine cherries, soaked in Kirsch)

1. Soak the gelatine in cold water. Meanwhile break up the chocolate into pieces in a large bowl. In a saucepan, boil the milk and cream.

2. In another bowl, whisk together the yolks and sugar until light and creamy. Pour over the hot milky cream, mix and transfer back to the saucepan.

3. Whisk vigorously over a medium heat until the cream thickens. Take off the heat then pour over half of this hot cream on to the chocolate. Stir until the chocolate melts, add Kirsch (if using), the gelatine (squeezed of any excess water) and then whisk in the rest of the hot cream.

4. Transfer to 8 mini serving dishes (or 4 if you’re greedy like us), cool and chill for at least an hour. Decorate with fresh dark cherries and/or Griottine cherries soaked in Kirsch and a scoosh of Chantilly cream*. (Or why not roast cherries with a splash of Kirsch as Jamie Schler does at Life’s a Feast?)

If you have a siphon, fill it up half way with chilled cream (no less than 30% fat) and splash in a couple of tablespoons of Kirsch or cherry syrup, fit with the gas canister, shake and chill for a few minutes. Instant, homemade lighter-than-light cream!

Guten Appetit!

 

Patrick Roger’s Chocolate Cake for Easter

Keeping the kids amused during the French school holidays is always fun. Art museums in Paris? What about checking out sculptures … made entirely out of chocolate?

There’s been much hype around chocolatier Patrick Roger’s new boutique at La Madeleine so it was time to enjoy the Patrick Roger experience in Paris with his out-of-the-box chocolate sculptures under one roof. As the tourists poured in and we looked around for the rest of the sculptures, we discovered the upstairs gallery was closed to the public. What? You mean…? We …. can’t see any more today? Dark chocolate lumps formed in our throats.

Chocolatier Patrick Roger’s chocolate sculptures at La Madeleine, Paris

Tails between our legs, we headed down Rue Royale. There’s yet another Patrick Roger boutique around the corner but attention, it’s well hidden. If there are too many people in the boutique at Place de la Madeleine, don’t waste your time – whizz over to the other one at the end of Cité Berryer, Village Royal (off Rue Royale on the right), just 5 minutes’ walk away.

As if by chocolate magic, Patrick Roger appeared that evening on France’s popular TV show, Top Chef. He was hosting a Chocolate Cake Challenge. The competing professional chefs’ faces were a picture when they saw Patrick’s alluring cheeky face appear but displaying his grand ‘MOF’ uniform: Meilleur Ouvrier de France, 2000. As he demonstrated his recipe, it called our next holiday activity; Amateur but macaron-style!

Patrick Roger chocolate cake

THIS is when I can eat out of a bucket!

This was also a good excuse to use the most exquisite cooking chocolate from our local chocolate factory. As the Chocolaterie du Pecq only open their doors to the public in December, I’d gone bananas and stocked up with a whole cupboard of their products! The paradox? They supply their chocolate to Menard’s La Chocolatière in Tours, where Patrick Roger started out his career!

Patrick Roger Chocolate Cake

By Patrick Roger for Top Chef

Cake:
5 egg whites
210g caster sugar
1 egg yolk
100g flour, sifted
50g unsweetened cocoa powder
100g butter
80g hazelnuts, finely chopped

1. Using a mixer, whisk the egg whites, adding the caster sugar gradually until you have firm peaks. Add the egg yolk and continue to mix.

2. Fold in the flour with a large spatula and add the sifted cocoa powder. Gently melt the butter in a saucepan and mix into the batter with the hazelnuts.

3. Pour into a rectangular mould (I used a silicone rectangular cake mould) and bake 30 mins at 160°C. (I found with my oven that I needed to bake it for 40 minutes at this temperature).

4. When cool, cut the biscuit into 3 slices horizontally. (As you can see, I didn’t cut them as precisely as Patrick Roger did and regretted this afterwards!)

Patrick Roger chocolate cake

Syrup:
100g water
100g granulated sugar
100g rum
2  vanilla pods
the zest of an orange

5. In a saucepan, boil the above ingredients and scrape out the vanilla seeds from the pods.

6. Using a brush, cover each layer with syrup.

Patrick Roger chocolate cake

Chocolate fun for the school holidays

Ganache: (600g)
300g cream
40g honey
40g butter
300g dark chocolate (I used 64%)

7. Boil the cream with the honey, and pour onto the broken chocolate bits and whisk gently. Add the butter. Mix using a hand blender.

8. Cover the biscuit layers with the ganache, one on top of the other. Leave to rest for 30 mins then cover the cake with cocoa powder.

9. Using a stencil, dust with icing sugar to decorate.

Patrick Roger chocolate cake

Bear footprints? Well if you saw the weather in Paris last week, it snowed. Big time!

We were just left with un petit problème: we had too many chocolate macaron shells. A few of them managed to eat up the little extra ganache that was left but the rest have gone straight in to a pastry box in the freezer ‘bank’. That way the next chocolate dessert can be decorated with macarons with no effort at all!

Patrick Roger chocolate cake

Our family verdict? For chocolate dessert fans who don’t like their cake too sweet and appreciate the intense chocolate flavours coming through, this is for you. Merci beaucoup, Patrick Roger! NOW, can we get to see more sculptures?

Hey – was it you who walked on our chocolate cake? Patrick Roger’s Grizzly chocolate sculpture

Chocolate Cream Desserts for Macaron (Yolk) Lovers

Poor blog. I’ve neglected it and so my apologies. Chest infection dragging on, living in the dark, the pouring rain. Not a great couple of weeks, although I do have a much more fun excuse – all shall be revealed in the next post.

In the meantime, I’ve still had some sweet dreams, mainly consisting of desserts. Ideally they’re not too sweet, they’re packed with flavour and they’re quick and easy to make. If they use up egg yolks, that’s an extra bonus for macaron lovers. These chocolate cream puddings can not only be whipped up in 20 minutes but they’re so versatile and perfect for re-cyling those hoarded yoghurt pots.

Here I’ve added zingy orange zest and a sneaky soupçon of Cointreau to them but adapt them to your own tastes. For spicy romantic lovers, replace with cardamom and ginger. Lucie adored the addition of 100g candied chestnut cream (she’s mad about chestnuts) but why not add a touch of Chambord and serve with raspberries?  You get the picture. Top with physalis (why does that always sound like a disease?) or, to add that je ne sais quoi, a mendiant topped with dried fruits and nuts.

They remind me of La Laitière cream pots we can buy in the supermarket but they’re much better and so quick to make – it’s worth the effort. They’re not like a mousse and they’re not like heavy creams, either. Do you remember the Aero bars we used to devour as kids? What was the best part for you? The bubbles?

The best part are the chocolate bubbles…

Chocolate Orange Cream Desserts

Serves 6 (small pots)

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Chilling Time: 2 hours

200ml whole milk
300ml single cream
3 egg yolks
50g sugar
150g dark cooking chocolate, broken into small chunks
zest of an orange (untreated)
1 tbsp Cointreau
(optional)
1 gelatine sheet (@2 g)

1. Soak the gelatine in cold water. Meanwhile break up the chocolate into pieces in a large bowl. In a saucepan, boil the milk and cream.

2. In another bowl, whisk together the yolks and sugar until light and creamy. Pour over the hot milky cream, mix and transfer back to the saucepan.

3. Whisk vigorously over a medium heat until the cream thickens. Take off the heat then pour over half of this hot cream on to the chocolate. Stir until the chocolate melts, add the grated zest, Cointreau (if using), the gelatine (squeezed of any excess water) and then whisk in the rest of the hot cream.

4. Transfer to 6 serving dishes (or 4 if you’re greedy like us). Leave to cool and chill for an hour.

Serve with sablé bretons or, dare I say, some macarons?

This recipe is added to the egg yolk recipe collection. There’s plenty more so you’ve no excuse – get these egg whites put aside! By making this recipe, you’ll have enough for 100g whites, which will make about 30 macarons.

Stay tuned for the fun surprise. If you haven’t yet subscribed to le blog, then don’t forget to sign up. Toodeloo, bonne semaine, I’m off to London so it’s time to get back into action!