Happy February! To some it’s the month of love, though everyday I’m loving everything from my boyfriend to beautiful corgis I see walking down the street. What I’m also loving is the month of chocolate! National chocolate month should really be celebrated all year, but I’m loading up on a bunch of my favorite desserts this month to share with everyone.
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First up is a cute little treat, chocolate madeleines, which are mini french butter cakes. I love making these cause they are very simple, the batter is quick to make without any complicated techniques and baking time is short, who doesn’t love that? Instead of taking butter out of the fridge and waiting for it to come to room temp, you instead get to melt butter, we’re really making progress here.
One of my favorite things to pair chocolate with is SALT! Yes, I love being salty (in the seasoning way, no bad attitude here) and I love using flake salt on desserts. Using one of my favorites, Jacobsen’s vanilla bean flake salt.
I enjoy making these more than a whole cake, I’d be tempted to eat a slice every hour that cake would be sitting in my kitchen. These lil guys are great to gift or take to a friend’s housewarming, you’ll be the fancy pants who brings french pastries.
Chocolate Madeleines dipped in Dark Chocolate Ganache
Makes: 24 Prep Time: 20 minutes Total Time: 45-50 minutes
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 4 large eggs
- 3/4 cup brown sugar
- 5 oz unsalted butter, melted and cooled to room temp, plus 2 tablespoons melted butter for greasing pan
- Cacao nibs or finely chopped chocolate to garnish (optional)
- Jacobsen flake salt (optional)
- 1/2 cup heavy cream
- 5 oz dark chocolate roughly chopped
- Preheat oven to 350 degrees. Take your 2 tbsp melted butter and use a silicone/pastry brush to grease your madeleine molds. Once coated, place pan in fridge to firm up, pull this out when your batter is made.
- In a medium bowl, whisk all your eggs, brown sugar and vanilla extract until fully combined (no big clumps of brown sugar or egg white clumps, smooth).
- In a small bowl, sift your flour, salt, and cocoa powder once through.
- Fold your flour mixture into your egg mixture until there are no flour streaks.
- Pour in your 5 oz melted butter and stir until combined.
- Take your madeleine pan out, I put this batter in a 16″ piping bag for easier filling, or use a small cookie scoop and use the back of the scoop to smooth out the batter. You only want to fill the molds about halfway!
- Put into oven and set timer for 12 minutes.
- While madeleines are baking, take a small saucepan and pour in your heavy cream. Bring this to a simmer and remove from heat before it comes to a boil.
- With your dark chocolate in a bowl, pour heated heavy cream over chocolate, gently push any floating chocolate down into the cream and let sit for 2 minutes to evenly melt the chocolate before you start to stir. Mix until glossy and combined, no chocolate clumps. Stir in salt to finish and set aside to cool.
- Madeleines removed from the oven, let the pan sit out a couple minutes before removing cakes. If they are still a lil stuck, take a small offset spatula or butter knife to gently remove from pan and place on cooling rack.
- Once cakes have cooled, take one at a time and dip halfway in chocolate ganache, raise straight back up and gently place on cooling rack placed above a plate so any chocolate that drips won’t make a mess.
- Garnish with cacao nibs, and flake salt.
- Snack away!