June 23, 2017

Tarte Tropézienne

Tarte Tropézienne is a classic French dessert. You're going to love this brioche 
filled with cream (pastry cream folded into whipped cream) !

A classic French recipe, this is a cream filled brioche - Une brioche fourrée à la crème

This week I'm sharing one of my favorite dessert : Tarte Tropézienne ! What the heck is that, you're asking ? Well, "Tropezian Tart" is a dessert that's originally from St Tropez. It's a brioche that's filled with a mix of pastry cream and whipped cream, and it was apparently named by none other that Brigitte Bardot !

I first made one a couple months ago, and gave a couple slices to my grandparents, who spent a lot of holiday time around St Tropez. My grandma assured me there was nothing missing, not even orange blossom water, which I'd seen added to some recipes. So if you give this recipe a try, you'll most definitely feel like you're seating in the sun in the South of France ;)

A classic French recipe, this is a cream filled brioche - Une brioche fourrée à la crème

I feel I should warn you, though : this is a long process. There's a lot of rising time and cooling time involved. I recommend making the pastry cream first thing (maybe even the day before), so it can cool down completely. Then you can go ahead and make the whipped cream, fold in the pastry cream, and keep everything covered in the fridge so the cream can hold itself better. The brioche can be made ahead too. Just know that this isn't the kind of recipe you can decide to make last minute.
I started my Tarte Tropézienne at around 11am, and it was done by 5pm (it didn't help that it was super hot outside that day, which means that the brioche wasn't cooling down, and then the cream started to melt as I was taking pictures - which is why there aren't a lot, ha !)
So, Tarte Tropézienne is a long process, BUT it is pretty easy and I assure you it is SO worth it ! Just try it once ;)

A classic French recipe, this is a cream filled brioche - Une brioche fourrée à la crème

OK, now that you're warned, here's the recipe :

Tarte Tropézienne

For the brioche :
400g of flour
15g of compressed baker's yeast (or 2 tsp of active dry yeast)
2 tsp of salt
30g of sugar
2 eggs
100g of softened butter
1 egg yolk + 1 tbsp milk
Pearl sugar + icing sugar

Start with a leaven : in a bowl, mix 100g of flour with the yeast and a tablespoon or two of tepid water. Set aside in a warm spot and let rise for 30 to 45 minutes.
In a bowl, whisk together the remaining flour, sugar and salt. Add in the eggs and start kneading.
Add in the leaven, and the softened butter, and knead into a ball.
Put the dough in an oil + flour covered bowl, and set aside to rise for an hour.
After an hour, gently knead the dough again. Shape the dough into a flat round shape (about 23cm/9 inches in diameter), and set it on a baking paper covered baking sheet. Let rise for another hour.
Preheat the oven.
Mix the egg yolk with the tablespoon of milk, and use it to brush the surface of the brioche.
Sprinkle some pearl sugar on top, and bake the brioche for about 30 minutes.
Once baked, remove from the oven to let cool.

For the cream filling :
80g of sugar
500mL of milk
1 tsp of vanilla extract
50g of flour
1 egg
10g of butter
15cL of heavy whipping cream

First, let's make the pastry cream : In a saucepan, whisk together the milk, sugar and vanilla extract.
In a bowl, mix together the flour, eggs, and melted butter.
Set the saucepan on low heat until the sugar is dissolved, then bring to a boil.
Once the milk is boiling, remove from the heat. While stiring, slowly add it to the flour mixture.
Transfer back to the saucepan, and set it on low heat, stirring constantly, until the pastry cream has thickened.
Once it has thickened, remove from the heat, transfer to a bowl, and cover the surface of the cream with cling wrap (so it won't crust over). Set aside to cool completely.
Once the pastry cream has cooled completely, make the whipping cream : Put your bowl, hand or stand mixer whisk attachement(s) and the heavy whipping cream in the freezer for 5 minutes.
After the 5 minutes, whisk the heavy cream until it forms firm peaks.
Once it does, gently fold in the cold pastry cream.
Keep in the fridge until assembly.

Assembly :
Cut the brioche in half horizontally.
Spread or pipe the cream on the bottom half, and put back the other half on top.
Sprinkle some icing sugar on top.
Keep in a cool place until ready to eat.

Note : Brioche recipe adapted  from here

A classic French recipe, this is a cream filled brioche - Une brioche fourrée à la crème

June 16, 2017

Triple Chocolate Brownies - Brownie Triple Chocolat

Milk and white chocolate chips are added to a dark chocolate brownie base 
to make these brownies a delicious triple threat !

Milk, white and dark chocolate brownies - Brownie aux chocolats noir, blanc et lait

It was so hot outside the day I made these Millionaire's Shortbread that the caramel wasn't cooling down and the chocolate top wouldn't set. I had to put it in the freezer for 20+ minutes so it would set, and even when taking pictures of it, I had to go back and forth between the freezer and my photo set-up. Why am I telling you this ? Because a few days later the weather did a 180 and we had rain and wind. What does that weather call for ? Chocolate brownies, of course.

Milk, white and dark chocolate brownies - Brownie aux chocolats noir, blanc et lait

Now, these brownies aren't just any brownies. They're the best I've ever had. White and milk chocolate chips (or chunks 😉) are added to the dark chocolate base, and the result is fudgy deliciousness. You won't be able to stop eating these triple chocolate brownies. I promise. Just look at them ! Look !

Milk, white and dark chocolate brownies - Brownie aux chocolats noir, blanc et lait

Triple Chocolate Brownies
For an 8inx10in pan

200g (7oz) of dark chocolate
250g (1 cup + 2 tbsp) of butter
300g (1 1/2 cup) of sugar
4 eggs
125g (1 cup) of flour
1/4 tsp of baking powder
45g (6 tbsp) of cocoa powder
100g (3.5oz) of milk chocolate chips (or chunks)
100g (3.5oz) of white chocolate chips (or chunks)

In a small saucepan, melt the butter and dark chocolate, set aside.
Whisk together the flour, baking powder and cocoa powder.
In a bowl, beat the eggs with the sugar. Add in the dry ingredients, then the melted butter and chocolate.
Stir in the chocolate chips.
Pour the batter in a baking paper covered pan, and bake in a preheated oven for 25 to 35 minutes.
Let cool, then cut into squares.

Milk, white and dark chocolate brownies - Brownie aux chocolats noir, blanc et lait

June 9, 2017

Millionaire's Shortbread - Sablés du Millionnaire

A millionaire's shortbread is a biscuit base covered in chewy caramel and topped with 
melted milk chocolate. It's also known as homemade Twix bars !
 
A millionaire's shortbread is a biscuit base covered in chewy caramel and topped with melted milk chocolate. It's also known as homemade Twix bars ! || Le sablé du millionnaire est un biscuit recouvert de caramel et de chocolat au lait fondu. C'est un Twix maison !

See, I think this is called Millionaire's Shortbread because a small bite of this thing has about a million calories. I could have eaten the whole plate and then I'd have gained six pounds. Millionaire's Shortbread is that delicious but also very not healthy (I mean, hello, biscuit base + caramel center + two types of chocolate to top it all off = me not looking like a supermodel on the beach this summer. Heh, who cares.)

A millionaire's shortbread is a biscuit base covered in chewy caramel and topped with melted milk chocolate. It's also known as homemade Twix bars ! || Le sablé du millionnaire est un biscuit recouvert de caramel et de chocolat au lait fondu. C'est un Twix maison !

Also, fun fact : Millionaire's Shortbread tastes like Twix bars ! So now you'll know how to make them. I suggest you make a batch and impress everyone, tell them you spent a reaaally long time laboring over "homemade Twix bars" when in reality it's super easy and relatively quick to make ;)

A millionaire's shortbread is a biscuit base covered in chewy caramel and topped with melted milk chocolate. It's also known as homemade Twix bars ! || Le sablé du millionnaire est un biscuit recouvert de caramel et de chocolat au lait fondu. C'est un Twix maison !

Millionaire's Shortbread
For an 8x8 inch pan

For the base :
150g (1 cup + 3tbsp) of flour
50g (1/4 cup) of sugar
100g (1 stick) of softened butter

Cream the butter and sugar together, then add in the flour.
Spread the dough in a square pan covered in parchment paper.
Bake for 20 minutes, until the shortbread is lightly golden.

For the caramel :
50g (1/2 stick) of butter
50g (1/4 cup) of sugar
1 can (397g/14oz) of sweetened condensed milk

In a saucepan, melt the butter with the sugar and condensed milk, stirring constantly.
Once the sugar is dissolved, bring to a boil.
Once the mixture is boiling, reduce the heat, and cook for about 10 minutes, stirring constantly. The caramel will thicken and golden.
Spread the caramel over the baked shortbread, and let cool.

For the chocolate topping :
100g (3.5oz) of milk chocolate
50g (1.7oz) of white chocolate

Melt the milk chocolate and spread it over the cooled caramel.
Melt the white chocolate and pour it in a zig zag pattern over the milk chocolate. Using a toothpick or a knife, draw lines in the chocolates to create a swirl pattern.
Let the chocolate set, then cut the shortbread in squares.

A millionaire's shortbread is a biscuit base covered in chewy caramel and topped with melted milk chocolate. It's also known as homemade Twix bars ! || Le sablé du millionnaire est un biscuit recouvert de caramel et de chocolat au lait fondu. C'est un Twix maison !

June 2, 2017

Homemade White Chocolate Spread - Pâte à Tartiner au Chocolat Blanc

This quick and easy homemade white chocolate spread only requires three ingredients, 
and it can be made in the microwave !

Homemade white chocolate spread with only 3 ingredients ! || Pâte à tartiner au chocolat blanc avec seulement 3 ingrédients !

Guys.
Homemade white chocolate spread. Three ingredients. Microwave. Do I really need to say more ? Are you really still not sold on this recipe ? Because I don’t have anything left to say except : GO MAKE THIS.
Sorry for yelling.

Homemade white chocolate spread with only 3 ingredients ! || Pâte à tartiner au chocolat blanc avec seulement 3 ingrédients !

Oh, one more thing : you might want to double the recipe for this white chocolate spread, just in case half a jar disappears mysteriously. If you know what I mean 😜

Homemade White Chocolate Spread
Adapted from Les 30 Recettes Cultes, Lait Concentré Sucré

100g of good quality white chocolate
15ml (1 tbsp) of heavy cream
100ml (1/4 cup + 3 tbsp) of sweetened condensed milk

Break the chocolate in a microwave safe bowl, and pour the heavy cream on top. Microwave in 30 seconds intervals, strirring in between, until the chocolate has completely melted.
Add in the condensed milk, and stir until the mixture is smooth.
Pour in a jar, and let cool in the fridge.

Homemade white chocolate spread with only 3 ingredients ! || Pâte à tartiner au chocolat blanc avec seulement 3 ingrédients !