KITCHEN TABLE
MOOD FIXER-UPPERS
Classic brownies.
Chocolate, they say, can lift anyone’s mood any time and that’s something we could all use in the current challenging times. Here are recipes and tips from the famed culinary hub of Ferrandi Paris. Everything from how to temper chocolate to the equipment you’ll need. These recipes are from Chocolate, Flammarion, $47.
CLASSIC BROWNIES
7 tbsp butter (100 gm) plus extra for greasing
120 gm dark chocolate, chopped
1/2 cup lightly beaten egg (about 2 eggs)
1/3 cup sugar
1/3 cup flour, sifted, plus extra for dusting
Generous 1/4 cup walnut halves
Preheat the oven to 325° F.
Butter the pan and dust it with flour.
Melt the chocolate and butter in a pan over a saucepan of barely simmering water.
Fit the stand mixer with a whisk attachment and whisk the eggs and sugar together for at least 7 minutes until pale and thick.
When the temperature of the melted chocolate reaches 113° F, whisk into the egg mixture, one-third at a time, at medium speed, ensuring it retains its volume and does not deflate.
Using a spatula, gradually fold in the flour and walnuts.
Pour the batter into the prepared pan and bake for 25-30 minutes.
Allow to cool before cutting into squares.
Granola bars.
GRANOLA BARS
100 gm almonds, skin on
100 gm hazelnuts
100 gm pecans
75 gm pumpkin seeds
50 gm rolled oats
30 gm puffed rice
1/4 tsp fleur de sel
2-1/2 tsp powdered gelatin
72 ml cold water
60 gm egg white
250 gm sugar
25 gm glucose syrup
75 ml water
Coating:
500 gm milk chocolate, 40% cacao
200 gm milk chocolate glazing paste
40 ml grapeseed oil
90 gm cocoa butter
Preheat the oven to 300°F. Spread the almonds and hazelnuts on a non-stick baking sheet and toast them for about 15 minutes. Remove from the sheet and cool.
Using a large knife, roughly chop the almonds, hazelnuts and pecans. Place them in a mixing bowl with the pumpkin seeds, oats, puffed rice and fleur de sel and mix to combine. Dissolve the gelatin in 72 ml water.
In the bowl of the stand mixer fitted with a whisk, begin whisking the egg whites until they hold soft peaks.
In a saucepan, heat the sugar, glucose syrup, and 75 ml water to 265° F. Drizzle it rapidly into the egg whites, whisking constantly. Incorporate the gelatin. Whisk well and let it cool.
When the mixture reaches 104° F, carefully stir in the dry ingredients using a flexible spatula.
Place the frame on the silicone mat on a baking sheet.
Pour the mixture into the frame, smooth the surface with an offset spatula, and leave to cool for two hours.
Dip a knife into very hot water and cut into 2x10 cm bars.
Coating the cereal bars: In a bowl over a saucepan of barely simmering water, heat the chocolate and glazing paste to 95°F, then stir in the oil.
Heat the cocoa butter to 104° F and incorporate into the chocolate glazing paste mixture. Mix well.
Using a pastry brush, coat the top of each bar and let the coating set.
Turn the bars over and coat the bottom and ends.
Place on a sheet of parchment paper and let set completely.
CHOCOLATE RICE PUDDING
4 cups low-fat milk
1 cup heavy whipping cream
1/3 cup sugar
1 vanilla bean, split lengthwise and seeds scraped out
1/2 cup round grain rice
125 gm milk chocolate, 40% cacao, coarsely chopped
Bring the milk and cream to a boil in a saucepan. Add the sugar and then the vanilla bean and seeds.
Reduce the heat to very low so that the mixture is just simmering. Pour in the rice, whisking constantly.
Continue to simmer until the mixture thickens. Once it has thickened, stir constantly until the rice is tender and completely cooked. From time to time, taste to test its doneness.
When it is done, stir the chocolate into the rice pudding until it has melted completely. Divide between ramekins, let cool and chill in the refrigerator.
These recipes are from the book Chocolate, published by Flammarion, $47.