Lightest French Chocolate Mousse – without cream

Trust the French to transform just a few simple yet good quality ingredients into a most elegant dessert. This dark chocolate mousse is also an extremely light chocolate mousse. This recipe essentially consists of 70% dark chocolate with whipped, organic egg whites. It’s fluffy yet still an intensely chocolatey, dark French chocolate mousse – without any cream!

A version of this recipe was originally posted on 8 October 2018 but is now updated to better explain the recipe process along with a short video.

Dark chocolate mousse recipe

It’s not unlike this egg white-based light-as-a-feather white chocolate mousse with orange blossom.

This dark chocolate one is intense and rich for serious chocolate lovers.

dark chocolate mousse

Egg Tips for Making Chocolate Mousse

The recipe is basically just using a few best quality ingredients: good bittersweet (couverture) chocolate – I use 70% cacao; a spoonful of unsweetened cocoa powder, a little sugar, fresh, organic egg whites and only one egg yolk.

My tip? Ensure your egg yolk is at room temperature.  It doesn’t matter for the egg whites, but the yolk if cold and added to the chocolate will seize the chocolate up while added.  If this does happen, then just add a spoon of boiling water to fix it.  Otherwise, to make it EVEN EASIER, I add the egg yolk to the whites at the end of whipping.

Problem completely solved!

dark chocolate mousse recipe method

Classic French Chocolate Mousse Recipe

As you can see from the recipe card below, the recipe is so easy: it’s basically melting (good quality) dark chocolate and unsweetened chocolate powder together over a pan of simmering water, then folding in whipped egg whites with a little sugar and an egg yolk as if as  an afterthought. Although slightly tweeked with more dark chocolate, less powder and the addition of salt, this is my favourite recipe originally inspired by chef Raymond Blanc. I also added the yolk in the egg whites rather than adding it to the chocolate.

Speaking of Blanc, this recipe uses many fresh egg whites. Only ONE egg yolk is used, so I’d suggest making any of the recipes from the egg yolk recipe database in advance. That way you can put aside plenty of egg whites (I normally store them in a clean jam jar in the fridge for up to 5 days) to make this mousse – and indeed, homemade macarons!

 

dark chocolate mousse

French Chocolate Mousse – No Cream!

A classic French chocolate mousse like this doesn’t need any cream. The egg whites make this light and fluffy and we can appreciate the good quality of the chocolate.

According to my Larousse Gastronomique, a French Mousse is literally a foam and can be savoury as well as sweet.  It’s created by whipping up many egg whites to achieve this and cream is normally not used – although many recipes add a touch of cream to lighten it up.  Personally I prefer it without the cream; that way the chocolate shines through completely.

See a demonstration of this recipe – NOW ON VIDEO

 

Little Sugar in a Chocolate Mousse

Little sugar is used in this chocolate mousse, too.  Too much sugar not only makes the mousse become grainy but it also interferes with the flavour of the intense chocolate.

“What’s the point of having good quality ingredients if you mask it with too much sugar?” I agree with many French pastry chefs that shout this out from the Parisian rooftops here!

Wood Cottage like chocolate

As the dark chocolate mousse was chilling nicely in the fridge, we popped along to Wood Cottage in Le Vésinet (just west of Paris, in les Yvelines), for a FREE (!) jazz concert.  It’s an annual event at the end of the summer – and a real treat. Now classed a historical monument, the 1864 Wood Cottage buildings look remarkably like chocolate, don’t they?

While we’re on the subject of chocolate, stay tuned for the most incredible Parisian chocolate shop personality just 5 minutes’ walk from Le Moulin Rouge in Montmartre, à l’Etoile d’Or with Denise Acabo. Meanwhile,

French dark chocolate mousse no cream

Have you made any of the recipes from le blog, my books, or fancy making this dark chocolate mousse recipe?  Please leave a comment below or take a picture and hashtag it #MadAboutMacarons on Instagram / Facebook, or just tell your friends to join me on le blog! Thanks so much – I love to see you enjoying the recipes!

French Dark Chocolate Mousse Recipe

5 from 7 votes
dark chocolate mousse
French Dark Chocolate Mousse
Prep Time
20 mins
Cook Time
10 mins
Chilling Time
2 hrs
Total Time
2 hrs 30 mins
 

A French classic dessert with no cream: a light yet intensely bittersweet dark chocolate mousse for serious chocolate lovers who love their chocolate rich and airy.

Course: Dessert
Cuisine: French
Keyword: chocolate mousse recipe without cream, lightest chocolate mousse recipe, French chocolate mousse recipe
Servings: 5 people
Calories: 243 kcal
Author: Jill Colonna
Ingredients
  • 170 g (6oz) 70% dark (bittersweet) cooking chocolate (a cup)
  • 10 g (2 tsp) unsweetened cocoa powder (I use Van Houten)
  • 170 g (6oz) organic egg whites (from 5 large fresh eggs)
  • 30 g (1oz) sugar
  • 1 organic egg, separated (at room temperature)
  • pinch salt fleur de sel*
Instructions
  1. Melt the chocolate and cocoa powder together in a bowl over a pan of simmering water (Bain-marie), taking care not to overcook the chocolate (don't have the water at a rolling boil, just simmering gently). As soon as the chocolate begins to melt, switch off the heat and stir until completely smooth, then take the bowl off the heat.

  2. Separate the extra egg, keeping the yolk aside for later (it's important the yolk is at room temperature).

    In a clean bowl, whisk the egg whites (using a stand mixer or electric beaters) with the sugar until soft and strong peaks form. Add the extra egg white and continue to whisk.

  3. When the whites are strong and hold well, continue to whisk in the egg yolk and add the fleur de sel.

    Gradually add the whipped egg whites to the chocolate using a strong yet flexible spatula, folding each carefully until well blended together. Repeat folding gently until the consistency is completely mixed together, light and airy.

  4. Either transfer the bowl to the fridge or pour/spoon into serving glasses and place in the fridge to set for at least 2 hours until ready to serve.

    Serve chilled and top with fresh fruit, shaved chocolate or a sprig of mint.

Recipe Notes

Serve chilled with chocolate macarons (see the recipes in both my books), crispy almond tuiles, or garnish with a sprig of mint, edible flowers or fresh fruit. If you really want the cream, add a dollop of freshly whipped Chantilly cream.

* Variations: Omit the salt and add a teaspoon of soluble coffee granules for a mocha treat - or add the zest of an orange or lime for a citrus take on the recipe. Add a tablespoon of Cognac or Grand Marnier liqueur for a special occasion (adults only).

Note: see list of egg yolk recipes for the leftover egg whites needed for this recipe.

Recipe demonstrated fully on VIDEO HERE.

Jill Colonna

MadAboutMacarons.com

French Chocolate Mousse

Strawberry Pistachio Clafoutis – Most Versatile Summer French Dessert

Who said that a French Clafoutis should be made only with cherries? Cherry season has perhaps started in France, but let’s also celebrate the sweetest, shiny and seasonal strawberries with a Strawberry Pistachio Clafoutis.

This post was first published on 31 May 2018 but is now updated to include a video and demonstrate the different versions of this clafoutis recipe using ground almonds (gluten free). See below for different fruity Clafoutis combination ideas.

Now on Video

Demonstration: How to make a versatile French Clafoutis

 

Strawberry Pistachio Clafoutis

With some desserts, I’m fussy – especially with French Clafoutis, a speciality of the Limousin in France. In my honest opinion, a clafoutis is a light, set eggy custard that’s perfumed with fresh seasonal fruits (traditionally made with cherries – see this classic Cherry Clafoutis Recipe with a hint of almonds) and not a stick-to-the-top-of-your-mouth heavy cake-like dessert that can taste of too much flour.

I urge you to try this twist to the classic – and discover just how versatile it is with the best of France’s summer fruits.

pistachio-strawberry-tart

Strawberry Pistachio tartlets from ‘Teatime in Paris’

Strawberry and Pistachio Desserts

If you’ve been following the recipes on le blog, you’ll notice that strawberry and pistachio are one of my favourite flavour combinations.

Haven’t tried this combination yet?

Then do try this strawberry pistachio panna cotta (serve with pistachio macarons and it’s heaven!), or the strawberry and pistachio tartlet recipe from the tart chapter in ‘Teatime in Paris‘. I’m sure you’ll be concocting many more of your own twists with this combination in your recipes.

Strawberry pistachio clafoutis

Adding in some wild strawberries to fill in the gaps!

Fresh Strawberries

The other day at the market in Saint-Germain-en-Laye, I simply got carried away.  Well, tell a Scot there’s a promotion or special price for 4 packs of sweet-smelling strawberries and I pounced on these Fraises de Charlotte like they’d go out of fashion tomorrow. Needless to say, the last couple of batches were just ever so slightly fatigué, so baking them at this ‘just becoming tired’ stage is perfect for making this Strawberry Pistachio Clafoutis.

I do stress that you use FRESH strawberries if possible rather than frozen for this recipe, so that all the flavours are at their best.

strawberry pistachio clafoutis

Bubble, bubble, out of the oven

Pop in a Few Wild Strawberries

I still can’t believe that we’ve been blessed by the birds spreading a carpet of wild strawberries (fraises des bois) in the garden this year.  I thought that mint in the herb garden took over the other plants, but I’m now surprised to see the strawberries popping up in all nooks and crannies, as we say in Scotland.  They’re like tiny voilet-tasting bonbons.

strawberry pistachio clafoutis

Baking Strawberries Intensifies the Flavours

In this strawberry pistachio clafoutis, it’s the strawberries that dominate: baking strawberries in this way intensifies the flavours – it’s incredible! The pistachio is quite subtle but adds that extra intrigue to the fruit, plus helps to soak up the juices too.

Please note, that for all my recipes, I encourage you to weigh out your ingredients using a digital scale (find out why in this post), so that you have continued successful results each time you make this.

Don’t Have Pistachios?

If you don’t have pistachios, then use ground almonds instead.  This recipe is GLUTEN FREE.

French peonies from the market

Some pink peonies for you from the local market.

When the peonies arrive, it’s Clafoutis time!

Strawberry Clafoutis Dessert

Summer Fruit French Clafoutis Ideas

What we love about this recipe is that it’s so versatile. By replacing the fruit, this French Clafoutis ends up having its delicious variations all throughout the summer.

Here are some ideas using the same recipe batter (gluten free) using GROUND ALMONDS (almond flour) instead of pistachios:

If using the optional liqueur, then pick a fruity liqueur that matches the fruit used: e.g. Chambord liqueur with raspberries, Kirsch for cherries – although Kirsch is great with all fruits! For the amount of fruit used, my general rule of thumb is to lay just enough fruit in a single layer in the pie dish then just pour over the batter. It’s as simple as that. Check out the video here.

Strawberry Pistachio Clafoutis Recipe

Strawberry Pistachio Clafoutis
Prep Time
15 mins
Cook Time
30 mins
Resting Time
10 mins
Total Time
45 mins
 

Strawberry Pistachio Clafoutis, a delicious twist to the classic cherry baked custard French recipe using fresh strawberries and ground pistachios (or almonds) to soak up the juices. Gluten free treat for breakfast, dessert or teatime.

Course: Breakfast, Dessert, teatime
Cuisine: French
Keyword: clafoutis, pistachio, strawberry, gluten-free,
Servings: 6 people
Calories: 273 kcal
Author: Jill Colonna
Ingredients
  • 275 g (10 oz) fresh strawberries washed, hulled & cut in 2 if big
  • 4 medium organic eggs (or 3 large eggs)
  • 1 organic egg yolk
  • 70 g (2.5oz) sugar + 1 tbsp for the dish
  • 170 g (6oz) single or pouring cream (I use half fat cream 12%)
  • 50 g (1.75oz) ground pistachios (or ground almonds)
  • 1/2 tbsp Amaretto or Kirsch liqueur (or other liqueur, depending on fruit chosen) (optional)
  • few drops almond extract (or vanilla powder/extract)
  • 15 g (0.5oz) butter for the dish
  • 1 tbsp almond slivers (optional, for topping)
Instructions
  1. Preheat the oven to 180°C fan/ 200°C / 400°F (gas 6).

  2. Butter a gratin or pie dish and top with about a tablespoon of sugar, shaking the dish to spread it evenly.  Lay the strawberries over the surface in one layer.

  3. In a bowl, whisk together the eggs, yolk, sugar, cream, ground pistachios (or almonds) and extract, if using.

  4. Pour this egg mixture over the strawberries and if using, sprinkle over some slivered almonds.

    Bake in the oven for 30 minutes or until golden brown and cooked in the middle (it shouldn't sink in the middle). I'd suggest placing the dish on a baking tray to catch any sticky juices that could run out, if too full.

  5. Set aside to cool and either serve at room temperature or chill in the fridge until ready to serve.

Recipe Notes

This recipe is just as good using ground almonds (almond flour) instead of pistachios. Serve warm or chilled for breakfast, teatime or for dessert.

Dessert matching wines with strawberries: this is great with a light fruity red such as a Pinot Noir (from Alsace or a Burgundy), or a gamay Beaujolais Cru as it brings out the fruitiness yet light enough not to overpower the dessert. Otherwise a chilled rosé Champagne or New World fizz.

Variations using the same recipe batter (gluten free) with ground almonds:

Recipe now demonstrated on Video.

Jill Colonna

MadAboutMacarons.com

French Clafoutis fruit variations

 

 

 

Béarnaise Sauce – Recipe & Origins Near Paris

How many times have you seen the French classic Béarnaise Sauce on a menu and thought it was perhaps too difficult to make? Well, let me show you how easy it is to whip up the real McCoy at home. It also tastes 100 times better than the jarred stuff in supermarkets!

Moreover, did you know that there’s at least another herb in it, apart from tarragon? Read on from the birthplace of the Sauce Béarnaise itself in Saint-Germain-en-Laye, just outside Paris and discover the “simple Béarn-ecessities of life” (groan!).

Sauce Béarnaise

Difference Between Hollandaise & Béarnaise Sauce

In the 1800s, Chef Antonin Carême noted that in French cuisine, there were four basic sauces – each called a “Mother Sauce”. Later, Auguste Escoffier took Câreme’s rules of Haute Cuisine a step further by adding a basic fifth sauce, the Hollandaise sauce, an emulsion of egg yolks, white vinegar and wine (or lemon juice) plus melted butter.

The Hollandaise’s most famous offspring, the Béarnaise sauce, has the fragrant addition of shallots, tarragon and chervil – yet had nothing much to do with the French Province of Béarn. The Béarnaise Sauce was born in Saint-Germain-en-Laye, just west of Paris.

Béarnaise Sauce

The Origins of Béarnaise Sauce, near Paris

It took place at Le Pavillon Henri IV, a hotel in Saint-Germain-en-Laye which was built over the original spot of the Château Neuf, where Louis XIV was born in 1638 – for more on this part, see my post here.

In the 1830’s, Head Chef Jean-Louis Françoise-Collinet experimented with a shallot reduction then, taking the basic recipe for Sauce Hollandaise, replaced the lemon juice with white wine vinegar, shallots, chervil and tarragon and the Sauce Béarnaise was born. It’s the tarragon and white wine vinegar that makes that fragrantly addictive acidity that we associate with the star of sauces with serious steaks.

Why did Collinet call it Béarnaise? Inspired by the name of the hotel, Henri IV, it was the King’s previous home at the Château Neuf before it was a restaurant and he came from the province of Béarn. Shortly after, the chef also accidentally invented the soufflée potato and served both of his creations at the opening of the hotel in 1836.

Béarnaise sauce

Le Pavillon Henri IV, SaintGermain-en-Laye, the birthplace of Béarnaise Sauce

Béarnaise Sauce – Tarragon, Chervil and Parsley

Today, the hotel’s chef, Patrick Käppler, has posted the Béarnaise Sauce recipe in French, published by the Hotel Pavillon Henri IV here, without the actual quantities. As you can see, to continue the sauce’s tradition, he doesn’t just use the classic tarragon (estragon) – but also chervil (cerfeuil), another essential ingredient, and parsley (persil) too.

Following my challenge from L’Office de Tourisme in les Yvelines, this Béarnaise Sauce recipe was also cited by the novelist, Alexandre Dumas.  More known for his Three Muskateers and The Count of Monte Cristo, as a serious gourmet and cook, he also published his Grand Culinary Dictionary (only in French).  He cites using a good vinegar from Orléans, uses oil instead of butter and parsley or tarragon:

Alexandre Dumas: Le Grand Dictionnaire de Cuisine (1873), under “Sauce”,

Sauce échalote à la béarnaise.
Mettez dans une petite casserole deux cuillerées à bouche d’échalote hachée et quatre cuillerées de bon vinaigre d’Orléans ; la poser sur le feu et cuire les échalotes jusqu’à ce que le vinaigre soit réduit de moitié ; retirez alors la casserole, et quand l’appareil est à peu près refroidi, mêlez-lui quatorze jaunes d’oeufs, broyez-les à la cuiller et joignez-leur quatre cuillerées à bouche de bonne huile. Posez alors la casserole sur un feu doux ; liez la sauce en la tournant, retirez-la aussitôt qu’elle est à point, et lui incorporez encore un demi-verre d’huile, mais en l’alternant avec le jus d’un citron ; finir la sauce avec un peu d’estragon ou de persil haché et un peu de glace de viande.

Béarnaise Sauce

What Goes with Béarnaise Sauce?

Béarnaise Sauce can transform a simple grill and is the perfect accompaniment with salmon, chargrilled steaks, chicken and asparagus. If you love Eggs Benedict, you’ll know that poached eggs marry well with Hollandaise sauce – but try it with Béarnaise sauce, with its added herbs, and it is sheer luxury.

Béarnaise Sauce

Can Béarnaise Sauce Keep?

Béarnaise sauce is best when made as close as possible to serving.  Ideally I’m not a chef serving this in a restaurant so I don’t have these kind of worries at home but I hear the best way to keep Béarnaise sauce without it splitting is by keeping it in a thermos.

Ideally, serve within an hour (no more than 2 hours max.), keeping the sauce slightly warm (not hot!) over a pan of simmering water. If the sauce gets too hot and starts to split, add a little warm water.  Frankly, I’ve not had problems with the latter, as the recipe is so easy and as long as it’s served reasonably quickly, the results are light and fluffy.

The sauce also freezes well.

Sauce Béarnaise

Béarnaise Sauce Recipe

Many chefs make this straight in the pan using the same quantities in the recipe, just like Dumas describes above.  I prefer making it over a bain-marie (bowl over simmering water) and, although this method sounds more hassle, it’s actually much less easy to curdle the sauce and the result is light and sabayon or mousse-like. However, if you prefer to make the sauce in the same pan, then carefully ensure that the temperature doesn’t get too high.

 

Béarnaise Sauce
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

An easy recipe for the classic French Sauce Béarnaise, inspired by the creator in the 1830s near Paris, in Saint-Germain-en-Laye.

Course: Condiments
Cuisine: French
Keyword: Bearnaise, Bearnaise history, French cuisine, French sauces, Hollandaise, Parisian cuisine
Servings: 6
Calories: 280 kcal
Author: Jill Colonna
Ingredients
  • 50 g (2oz) white wine vinegar
  • 90 g (3.5oz) white wine
  • 2 small shallots chopped finely
  • 3 branches fresh tarragon branches separated from finely chopped up leaves
  • 3 grinds black pepper
  • 3 egg yolks organic
  • 1 tbsp water
  • 125 g (4.5oz) unsalted butter gently melted
  • 1 tbsp fresh chervil finely chopped
  • pinch salt fleur de sel
  • 1/2 tbsp fresh parsley (flat-leaf) optional
Instructions
  1. Bring the white vinegar, wine, shallots, tarragon branches and pepper to a boil in a small saucepan. As soon as it boils, reduce the heat and leave to reduce for about 5 minutes until there's about a couple of tablespoons. Pour into another bowl and set aside to cool then filter out the shallots and herbs using a sieve.

  2. Fill the saucepan with 1/4 of water and bring to a simmer.  Place over it a large bowl with the cooled vinegar reduction, yolks and water then whisk constantly until the sabayon becomes mousse-like.

  3. After about 5 minutes, as soon as the sauce starts to thicken, take the bowl off the heat and, continuing to whisk, incorporate the warm, melted butter. Add the chopped tarragon, chervil and parsley, if using.  Season with a little salt and it's ready to serve.

Recipe Notes

If not serving straight away, keep at room temperature and return the bowl over the simmering water before ready to serve to re-heat, adding a little hot water if necessary.

Jill Colonna

MadAboutMacarons.com

The Béarn-ecessities of life
They’ll come to you …

Béarnaise Sauce

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Caramelised Pineapple Rice Pudding (Riz Condé)

I love a gourmet challenge – as you can tell from my latest Vegan Raspberry Macarons. However, you may recall in my latest newsletter, our regional Seine Saint Germain tourist office set me a local French culinary challenge. So here’s my first recipe, Caramelised Pineapple Rice Pudding. 

The aim is to recreate recipes of author, Alexandre Dumas (The Count of Monte Cristo, 3 Muskateers…). During some initial research, I discovered a fruity French rice pudding dessert made with pineapple or apricots and, after a twist or two to Ananas à la Condé, have come up with individual desserts to make a Dumas-style version of  French rice pudding.

Caramelised pineapple rice pudding

What is Condé Rice Pudding (Riz à la Condé)?

According to Larousse and other more recent French culinary dictionaries, Condé (or à la Condé) is a chilled entremet (old French for the modern dessert) made of rice pudding cooked in milk, presented in a savarin or crown-like mould and served with poached fruits in syrup. The classic is made either with apricots or pineapple slices soaked in Kirsch and decorated with candied fruits.

Why the name, Condé? It refers to the Prince of Condé (aka le Grand Condé), chief subordinate to King Louis XIV and occupied the family’s estate of the Château de Chantilly. The Prince of Condé allured such influental guests as MolièreRacineLa Fontaine and Bourdaloue (a French minister/preacher, who’s Parisian street, rue de la Bourdaloue, is named after him and is where the Bourdaloue Tart was invented – see my recipe here).

The Prince of Condé’s butler/chef was the legendary Vatel, renowned for committing suicide since the fish didn’t arrive on time for Louis XIV visit. Did Vatel invent this dish? Who knows, but it certainly wasn’t with pineapple. Pineapples didn’t arrive in France until 1733 under King Louis XV, when they could be grown in the Potager’s greenhouses in Versailles.

Caramelised pineapple rice pudding

Caramelised Pineapple Rice Pudding

My French Culinary Dumas Challenge

With 172 years apart, our famous novelist neighbour, Alexandre Dumas, built the Château de Monte Cristo in Port Marly and, as of 1847, held lavish parties centred around the most gastronomic of feasts with impressive wines. Towards the end of his life, Dumas wrote Le Grand Dictionnaire de Cuisine, documenting many of the classic ingredients and recipes around – all of them, no doubt, served at his castle-like demeure in les Yvelines.

My challenge is to recreate some of his recipes, although it’s not as easy as I thought.According to a few menus documented in the Chateau de Monte Cristo, he doesn’t even specify many of the desserts (entremets) but cites mainly “Seasonal Fresh Fruit” or a “Basket of Fruits”.

The pineapple was the height of luxury as so difficult to come by, and was seen more as a symbol that adorned not just Versailles but the aristocratic homes in the 19th Century. They were so expensive that it was big business – you could even RENT a pineapple to show off. As Alexandre Dumas was most lavish and proud to show off his wealth to his guests, I figure the pineapple is the perfect recipe to kick off my Dumas recipe challenge!

caramelised pineapple love hearts

How To Make Pineapple Love Hearts

Quite by accident, I cut out pineapple love-hearts for Valentines using a small corer. As the corer was a bit too small, I cut out 2 rounds, realising it turned into a heart. No pinks, no ribbons – just a heart that’s hiding secretly, drowned in the most lush pool of vanilla and rum syrup.

Caramelised pineapple rice pudding

Caramelised Pineapple Rice Pudding

Caramelised Pineapple Rice Pudding

This recipe classic is normally one large rice pudding, augmented with vanilla and egg yolks to hold its shape, placed in a large crown-like savarin mould and decorated with pineapple slices macerated in Kirsch. In order to boil off the alcohol and make this recipe family friendly, I caramelise pineapple slices in a rum syrup (it’s a variation to this whole roasted rum pineapple recipe), place individual vanilla rice puddings (in mini savarin moulds) on top of a slice of caramelised pineapple and serve with nougatine for added crunchy texture.

5 from 1 vote
Caramelised pineapple rice pudding
Caramelised Pineapple Rice Pudding
Prep Time
15 mins
Cook Time
40 mins
Chilling Time
2 hrs
Total Time
55 mins
 

A French Rice Pudding served "à la Condé" style on top of caramelised pineapple roasted in a rum syrup and topped with passion fruit. A perfect light yet special dessert for any occasion - and a chic way of serving vanilla rice pudding!

Course: Dessert
Cuisine: French
Keyword: caramelised pineapple, chic rice pudding desserts, pineapple rice condé, rice pudding, riz à la condé
Servings: 6 people
Calories: 394 kcal
Author: Jill Colonna
Ingredients
Caramelised Rum Pineapple
  • 1 pineapple, medium
  • 1 vanilla pod/bean (or 1 tsp vanilla powder)
  • 150 g (5.5oz) sugar
  • 125 ml (4.5oz) boiling water
  • 2 tbsp dark rum
  • 1 passion fruit (optional, to decorate)
Vanilla Rice Pudding
  • 150 g (5.5oz) round pudding rice
  • 75 g (3oz) brown cane sugar
  • 500 ml (18fl oz) full cream milk
  • 1 vanilla pod/bean (or 1tsp vanilla powder)
  • 3 egg yolks
  • 40 g (1.5oz) butter, unsalted
Instructions
For the Caramelised Pineapple
  1. Caramelise the sugar with a couple of drops of water over a low heat without stirring. Meanwhile, cut the vanilla pod down the middle and scrape out the seeds using a sharp knife (even easier, just add a tsp vanilla powder). Reserve the emptied pods, if using.

  2. As soon as the caramel turns a dark golden colour, add the boiling water and vanilla seeds. Stir using a wooden spoon and bring to the boil. Take off the heat and add the rum.

  3. Preheat the oven to 200°C/180°C fan/400°F/Gas 6. Prepare the pineapple by cutting off the outer skin with a sharp knife. Remove the inside core using a corer or sharp knife. Place in a roasting tin, pour over the syrup and roast in the oven for 35 minutes (adding the scraped vanilla pod, if using) - coating the pineapple with the syrup a couple of times. Remove from the oven and cool.

For the Rice Puddings
  1. Meanwhile, while the pineapple is in the oven, weigh out the pudding rice, sugar, milk in a saucepan. Add the vanilla and stir to combine. Cook over a medium heat, half covered, stirring a couple of times during cooking.  After about 35 minutes the rice will have thickened. 

  2. Take off the heat and beat in the 3 yolks and butter.  Press the mixture into 6 individual savarin moulds (I use silicone but buttered moulds such as muffin tins will do if you don't have savarin). Leave to cool first then chill in the fridge for at least 2 hours or overnight or transfer for up to an hour in the freezer.

To Serve
  1. Place a pineapple ring in each bowl, turn out the rice puddings from the moulds and place on top. Dribble over the caramelised vanilla and rum syrup and top with some passion fruit seeds. Serve chilled and decorate with an edible flower.

Recipe Notes

Serve with Nougatine to give some added crunch for texture.

Jill Colonna

MadAboutMacarons.com

 

Caramelised pineapple rice pudding

Chai Tea Creme Anglaise – Light French Custard

I have this thing with custard these days. Could it be I’m turning just a little more French? The French custard ‘equivalent’ is nothing like the thicker British version so, when I first arrived in Paris, I found myself avoiding it due to its enormous difference – until I started playing with it like this Chai Tea Creme Anglaise.

Chai creme anglaise

Spoon-clinging thick vanilla custard reminds me of growing up in Scotland with classic comforting puddings such as apple crumbles – and especially, my Banana Surprise.

To my initial surprise, it totally did not rock my new French family’s gastronomic world. It was a chopped banana thrown in a bowl, hidden under a giant gloop of an instant packet mix of yellow-coloured, vanilla-flavoured custard.  Hence why I hid myself away in the custard cupboard for a while until I slowly learned to cook from scratch using good ingredients. In a nutshell, more like the French. But it didn’t mean it was all fancy and difficult to make.

Chai Creme Anglaise French sauce

Good quality, homemade custard is nothing in comparison to packet mixes. I guess that’s a given, since it’s made with a whole vanilla pod (bean) with its seeds scraped out to show the evidence: flecks of pure yet simple exotic luxury.

However, being in France for so long now has made a change to my custard ideas. For thick, hot custard fans I’m not going to upset you: British-style custard goes perfectly with British-style hot puddings. For the thinner, cooler French crème anglaise it goes perfectly with French-style chocolate desserts – especially the classic chocolate fondant cake.

chai tea creme anglaise

How to make a Chai Tea Creme Anglaise

Vanilla is never plain and simple but this is why I also love cooking from scratch: you can play with flavours and a crème anglaise is perfect to infuse the likes of tea in the milk to give a personalised touch with its accompanying desserts.  In this case, a spiced Chai tea (or other spiced tea or infusion) is perfect with our favourite Chocolate Ginger Fondant Cake.

As you can see from the above illustration, I measured out 50g sugar before mixing with the eggs.  The recipe below calls for only 40g, as while developing this, it didn’t need quite as much sugar.  The secret I’ve learned from many cool French pastry chefs is not to over sugar recipes – that way, you get all the flavour sensations and, in this case, the Chai Tea flavour shines through.

Incidentally, the humble crumble is popular in France but instead of serving it with British-style custard, they don’t even serve it with crème anglaise; they tend to serve the crrrum-belle on its own! Have you tried this chocolate hazelnut pear crumble recipe yet? It’s good on its own but this Chai Tea Creme Anglaise will be just right with it too.

Have you made any of the recipes from le blog, my books, or fancy making this Chai Tea Creme Anglaise?  Please leave a comment below or take a picture and hashtag it #MadAboutMacarons on Instagram or Facebook. Even better – tell your family and friends about the website. I love to see you enjoying the recipes – so THANK YOU so much for sharing!

Chai Creme Anglaise

Chai Tea Creme Anglaise

5 from 1 vote
Chai Tea Creme Anglaise
Prep Time
5 mins
Cook Time
15 mins
Cooling Time
45 mins
Total Time
20 mins
 

A spicy tea-infused twist to the French classic thin vanilla custard, Crème Anglaise, which is normally served at room temperature with fondant chocolate cake. Infused with spicy tea, this goes perfectly with a chocolate ginger fondant cake.

Course: Condiments
Cuisine: French
Keyword: chai sauce, chai tea, creme anglaise, custard, french custard
Servings: 8 people
Calories: 70 kcal
Author: Jill Colonna
Ingredients
  • 300 g (10.5oz) whole milk full fat
  • 1 teabag sachet Chai tea (or any other spiced infusion or tea)
  • 3 organic egg yolks
  • 40 g (1.5oz) sugar
Instructions
  1. Heat the milk and teabag gently in a saucepan until the milk is just about at boiling point. Remove the milk from the heat and cover, leaving the tea to infuse in the milk for 10 minutes then discard the teabag.

  2. Meanwhile, whisk the yolks and sugar in a bowl until light and creamy. Pour over the warm milk, whisking continuously then transfer to the saucepan back on a medium heat.

  3. Continue to whisk or stir the sauce with a wooden spoon until it thickens. The sauce is ready when your finger can run a line down the back of the spoon and it leaves a clean trace.

  4. Immediately remove from the heat, strain into a bowl then transfer to serving jugs and leave to cool in the fridge until ready to serve. 

Recipe Notes

Nutritional Information Per Serving:
70 calories; 2g protein; 7g fat; 4g carbohydrates

Although this uses Chai tea to accompany the Chocolate Ginger Fondant Cake, other teas can be used. As the milk has to be heated first, infuse your favourite tea to fragrance the milk and personalise this to suit your taste. I also love adding a tablespoon of Matcha green tea powder. Orange or lemon zest (unwaxed) is another delicious addition for chocolate cake.

The sauce can be stored in the fridge, sealed in a container for up to 5 days. Remove from the fridge 30 minutes before serving, so that it's at room temperature. If you prefer it hot, then reheat gently (although it will tend to curdle, be careful: in this case, strain the sauce by mixing in a blender).

Jill Colonna

MadAboutMacarons.com

 

Personal Gift

Don’t forget that both recipe books, Mad About Macarons and Teatime in Paris (my personal favourite, as it contains macaron recipes PLUS easy step-by-step pastry recipes too), are great gifts. Grab your copy now and I can send you a personalised label to stick inside either book.

Just let me know by getting in touch privately via this contact form with your address details, what you’d like me to say in particular, and I’ll send it out to you with the warmest of wishes for any occasion.

 

Blueberry Lemon Clafoutis

When I posted this Blueberry Lemon Clafoutis on Instagram and Facebook this morning, I realised to my horror that the recipe I was referring to had technical problems when printing so, before I go dashing off on my travels again tomorrow, here’s the recipe which is easily printable for you and not, “replace that with this” and so on.

Blueberry Lemon Clafoutis recipe

The Most Fruity Versatile French Dessert

As you can see from the original classic French Cherry Clafoutis recipe I first posted, I have been mad about clafoutis this summer.  It’s such a versatile recipe that lends itself so deliciously well to all sorts of mouthwatering fruity versions – particularly plums and berries.

Update!

See VIDEO DEMONSTRATION HERE for my gluten free French Clafoutis Recipe

In the latest recipes, I’ve added ground almonds (almond flour) instead of flour or cornflour, as I love the hint of almond with berries and cherries – plus the more eggy it is, the lighter it is too. Have you tried the following yet?

I also made a mirabelle plum version of this recipe this weekend – and added some freshly grated ginger to it for dessert, inspired by chef William Ledeuil from Paris’s Ze Kitchen Galérie.  As we’re just back from our marathon family holiday in Japan, I’m looking for ways to be a bit more playful with Asian flavours.  I’m currently developing and dreaming up some interesting ice creams and main dishes for you…so don’t forget to sign up below to keep informed when they come out!

blueberry lemon clafoutis recipe

Blueberry Lemon Clafoutis – a Twist to the French Classic

5 from 1 vote
Blueberry Lemon Clafoutis
Prep Time
10 mins
Cook Time
35 mins
Cooling time
15 mins
Total Time
45 mins
 

A quick and easy light gluten-free Clafoutis baked custard dessert, with a blueberry and lemon twist to the French classic that's great for dessert, teatime or breakfast.

Servings: 6 people
Calories: 264 kcal
Author: Jill Colonna
Ingredients
  • 1 tbsp each butter and sugar for the dish
  • 250 g (9oz) blueberries organic
  • 5 medium eggs organic
  • 70 g (2.5oz) sugar
  • 1 grated zest of a lemon organic/unwaxed
  • 170 g (6oz) pouring (single) cream
  • 30 g (1oz) ground almonds (almond flour)
  • 1 tbsp limoncello liqueur (optional)
Instructions
  1. Preheat the oven to 180°C fan / 200°C / 400°F (gas 6). Wash and dry the blueberries.

  2. Generously butter a gratin, pie dish or deep cake tin. Top with a tablespoon of sugar and shake the dish to evenly spread it over the butter. Lay the blueberries in a single layer to cover the surface of the dish.

  3. In a bowl, whisk together the eggs, sugar, lemon zest, cream, almonds and liqueur, if using.

  4. Pour the egg mixture over the blueberries and bake in the oven for about 30-35 minutes until cooked in the middle but not too dark at the edges.

  5. Set aside to cool then either serve warm or chill in the fridge until ready to serve.

Recipe Notes

I also like to add some slivered almonds to the surface before baking so that they come out for a toasted extra crunch.

Jill Colonna

MadAboutMacarons.com

Have you made any of the recipes from le blog or fancy making this Blueberry Lemon Clafoutis recipe?  Please do leave a comment below or take a picture and hashtag it #MadAboutMacarons on social media. Thanks so much for popping in!

If you love blueberry and lemon, you must try this chilled French Bavarois Dessert too, with a hint of roasted coriander.

Blueberry lemon Clafoutis

#Blueberry Lemon Clafoutis – PIN ME for later!