Gianduja chewy cookies

IMGP5168-vert The smell of those cookies baking in the oven makes my mouth water and my stomach groan !!

They are so tasty and they actually really melt in your mouth...divine !!

if you want to make your own gianduja here it is

Yields : 18 cookies

Here's what we need :

150g gianduja, 100g sugar, 250g flour, 80g butter softened, 2 tablespoons hazelnuts oil, 1 pinch salt, 1 large egg, 1 tablespoon caramel, 1 teaspoon vanilla extract, 1 teaspoon baking powder, 1/2 teaspoon baking soda.

Here's what we do :

Preheat your oven at 350°F.

Line 2 baking trays with parchment.

In a stand mixer, beat the sugar, butter, hazelnuts oil & salt on medium speed until light & fluffy.

Add the egg, gianduja, caramel & vanilla extract & mix on low speed for 30 seconds (just to combine) then beat on medium speed for another 30 seconds.

In a medium bowl, whisk the flour, baking powder & baking soda & add to the mixture.

Mix on low speed for 30 seconds then mix on medium-low speed for another 30 seconds to mix the dough uniformly.

Gently roll the dough into balls (about 1 heaping tablespoon).

Arrange at least 2 1/4 inches apart on the prepared baking trays.

Bake until the edges are golden  & the tops are cracked but not completely set, about 13 to 15 minutes.
                                                                                                                            Relax, savour & share!


Choco caramel cake

IMGP5148-vert I am still in the caramel & chocolate passion.

This time they are mixed together to make a wonderfully moist & intense dark chocolate cake.

Yields : 1 family cake

Here's what we need :

225g dark chocolate, 65g salted butter, 65g unsalted butter, 150g sugar, 70g flour, 5g baking powder, 4 eggs divided.

Here's what we do :

Preheat your oven at 356°F.

Coarsely chop the chocolate & butters.

In a saucepan, heat the sugar on medium heat until golden brown.

Out of heat, add the butters.

Back on medium heat, heat the caramel until boiling & take it off immediately.

 Mix the chocolate with the caramel.

Add the eggs one by one, mix well between each.

Beat the egg whites until firm with picks.

Add 1/3 in the chocolate/caramel mixture then add the remaining eggs carefully.

Mix flour & baking powder in a bowl & add to the mixture.

Pour the batter in a 8.66 inch cake mould.

Bake for 35 minutes.

                                                                                                                            Relax, savour & share!



Cannelés are a speciality from the city of Bordeaux on the french south west coast.
They were invented by nuns in the 18th century.

They are baked in iron or copper moulds in order to obtain a crispy caramelized coat, but you can use cupcakes mould if you wish (they won't be caramelized but still delicious anyway), with a great taste of vanilla and rum !!!

Makes : 18

Here's what we need :

3 cups all milk, 1 vanilla bean, 1 cup butter, 1 cup sugar, 2/3 cup flour, 1 large egg yolk, 2 large eggs, 3 tablespoons old dark rum.

30 minutes + 1 night + 1 hour + 50 minutes

Here's what we do :

Cut the vanilla bean lenghtwise & scape the inside.

In a saucepan, combine the milk, vanilla bean & scrapings & bring to a boil on medium heat.

Add the butter, mix & set aside.

In a large bowl, whisk together the sugar & flour.

In a small bowl, whisk together the eggs, egg yolk & rum.

Whisk the egg mixture with the flour/sugar mixture.

Then whisk in the lukewarm milk.

Cover & refrigerate for 12 hours.

Remove the batter from the fridge for at least 1 hour before baking.

Preheat your oven at 425°F.

Coat the cannelés moulds with a fine layer of butter.

Fill the moulds 3/4 full with the batter.

Bake for 45/50 minutes until the cannelés are brown colored.

                                                                                                                            Relax, savour & share!


Almonds “Financiers”

IMGP4117-vert A "Financier" is an individual cake made with ground almonds. It is delicious and moist and perfect with a hot cup of tea or coffee.
they were first made by french nuns, then swiss bakers gave them the shape of a gold ingot and named them "Financiers".

Yields : 8

Here's what we need :

40g flour, 40g ground almonds, 110g icing sugar, 4 egg whites, 1 pinch of salt, 60g hazelnut butter, 1 teaspoon almond extract.

Here's what we do :

In a saucepan on medium heat, melt the butter until golden brown with a smell of hazelnut.

In a large bowl, mix the floor, ground almonds & icing sugar.

In a second bowl, whisk the egg whites until light & foamy.

Add the egg whites to the flour mixture.

Add the butter & the almond extract.

Allow to rest for 20 minutes.

Preheat your oven at 392°F.

Pour the batter in your "financiers" moulds or cupcakes moulds.

Bake for 15/20 minutes.
                                                                                                                            Relax, savour & share!


milk chocolate & salted butter caramel crunchy tart

IMGP4005-Modifier-vert Another Pierre Hermé delight !!
I challenge anyone to resist that crunchy creamy salty sweety chocolaty tart !!

It is sophisticated & fine, with the perfect balance between salt & sweet.

Good news : there is no complicated technique to achieve it.

Serves : 8 (9.4 inches tart mould)

Here's what we need :

6 hours.

 the pastry : 4 hours in advance, 75g soft butter, 47g icing sugar, 125g flour, 15g almond powder, pinch of salt, 1/2 egg.

salted butter creamy caramel : 100g sugar, 20g glucose, 20g salted butter, 10cl whipping cream, 60g nougat, 60g grilled & salted peanuts.

milk chocolate ganache : 480g milk chocolate, 30cl whipping cream.

Here's what we do :

the pastry : In a bowl, mix the flour & salt, add the soft butter coarsely chopped & work with your fingertips until sandy.

make a well, add the 1/2 egg, pour sugar & almond powder.

Mix with your fingertips until just combined.

Down the dough with your palm a few times then make a ball, cover with a cling film and refrigerate for 4 hours.

preheat you oven at 356°F.

spray the dough with a pinroll.

Cover your mould with a parchment paper & place the dough, then cover it with a second parchment paper & dry beans (or culinary small wheights).

Bake the pastry for 25 minutes.

Allow to cool down & take the beans & parchment off.

the salted butter creamy caramel : Pour the sugar in a saucepan over medium heat.

When it starts to melt, add the glucose.

Allow to caramelize until golden brown.

Add the salted butter & cream & mix well.

Heat for 2 more minutes.

put aside at room temperature.

Coarsely chop the nougat & peanuts.

the milk chocolate ganache : Coarsely chop the chocolate & put it in a medium bowl.

In a saucepan over medium heat, boil the whipping cream.

Pour  the hot cream on the chocolate in 3 times, mixing carefully.

Put aside at room temperature.

Pour the caramel on the pastry.

Sprinkle the nougat  & peanuts.

Make it freeze in your fridge for 30 minutes.

Add the milk chocolate ganache & make it freeze for 30 more minutes.
                                                                                                                            Relax, savour & share!