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What should a Sunday dessert be like if it is to disappear as soon as it has been served? In my home we need two things: chocolate and fruit. These ingredients usually ensure my culinary success. Recently I used them to prepare muffins with blueberries and white chocolate. They were yummy, fluffy inside and crunchy outside, and it was possible to smell the sweet, chocolate fragrance in the corridor outside our flat. As usual, some of them were packed in boxes for my children's packed lunch.
Ingredients (12 muffins)
300g of flour
3 tablespoons of cocoa
150g of butter
170ml of milk
160g of brown sugar
2 flat teaspoons of baking powder
½ teaspoon of baking soda
1 teaspoon of vanilla essence
12 bars of white chocolate
Heat the oven up to 190C. Put some paper muffin moulds into the "dimples" of a baking pan for muffins.
Melt the butter in a pan. Leave to cool down.
Mix together the dry ingredients of the muffins: flour, sugar, baking powder, baking soda and cocoa. Mix together the milk, vanilla essence and eggs in a separate bowl. Add the egg mixture to the dry ingredients and mix them in. Add the melted butter and mix it in again.
Put the dough into some paper muffin moulds up to 1/2 of their height, and put 3-4 blueberries and one piece of white chocolate on top. Add some dough on top. Bake for 20-25 minutes.
So, my mom sent me some madeline pans and a cookbook of just madelines. I made them for the first time last night. I definitely need to practice some more. The one thing that is tripping me up, I think, is that the instructions say to grease and flour the pans even if they are non-stick which mine are. I don't know if you've ever tried to grease and flour non-stick, but it does not come out nicely. The fat beads up on the surface of the molds.
First, I made chocolate olive oil ones and following the grease/flour instruction. They ended up with white spots all over the front looking kind of like a throat infection. I also need to put them in for a shorter baking time. It was hard to tell when they were done. Chocolate doesn't translate to "when the edges brown" very well
Then, I made a basic recipe and used the flour spray. These ones didn't puff up much. It might be because the recipe was only supposed to make 12, but I got almost double. I tried to only fill the molds 3/4 of the way, but maybe I underfilled? Using the whole recipe in only 12 molds would've filled them up completely. Or is it because of the flour spray?
So, when I try them again, should I skip greasing the pans? Should I try filling only 12 for the second recipe?
Any other suggestions, tips, wisdom? Thanks!!
Ingredients (for 4 people):
3 long sticks of rhubarb
250g of strawberries
4 tablespoons of xylitol
4 tablespoons of butter
150g of desiccated coconut
Heat the oven up to 180C.
Wash the rhubarb, peel it and cut it into 1 cm pieces. Sprinkle with 2 tablespoons of xylitol, mix it in and leave for half an hour. Wash the strawberries, remove the shanks and cut them into small pieces. Drain the rhubarb from the juice and mix it in with the strawberries.
Melt the butter. Mix the desiccated coconut with the rest of the xylitol and butter. Smooth some small casserole dishes with a bit of butter. Put the rhubarb and strawberries into them. Sprinkle with the desiccated coconut crumble topping. Bake for 15-17 minutes. Serve with strawberry or vanilla ice cream.
Strawberry dessert with chia seeds
Ingredients (for 4 people)
300g of strawberries
300ml of milk (it may be coconut milk or whatever you prefer)
honey or maple syrup
4 tablespoons of chia seeds
fruit and peppermint leaves for decoration
Clean the strawberries and remove the shanks. Add the milk and one tablespoon of honey or maple syrup. Blend it thoroughly. Try it and if necessary add a bit more honey. Add the chia seeds, mix them in and leave in the fridge for 4-5 hours. Stir once again. Put the dessert into a small bowl and decorate with the fruit and peppermint leaves.
The inspiration for this dessert comes from "Smaki życia" ("Flavour of Life") by Agnieszka Maciąg
I hope I'm not posting in the wrong section. I am looking for recommendations on where to find a used/economically priced climate controlled (low humidity and refrigerated, but not too cold) chocolate display case as well as a regular refrigerated display case (bakery style). Something like this, but it doesn't need to be too fancy looking. I am living in Canada on the West Coast, so the closer to local, the better. I'm finding it very challenging to find something. I found and excellent deal on a couple of used ones in the USA, but the seller doesn't want to deal with the hassle of having it crated and shipped. I'm trying to keep up to date searching on the Ecole Chocolat graduate forum as well as The Chocolate Life classifieds.
Also, does anyone know if a smaller table-top type climates controlled chocolate display case exists? Or are the only options out there for larger models?
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