I’ve been studying French since January, in anticipation of my future travels (or perhaps a short stay?) to Paris, so to stay motivated and to improve my grasp of the language, I’m going to blog a few short sentences in French, and hopefully will be able to write full paragraphs soon. So here goes! I’ll start with the famous French dessert, moelleux au chocolat.
Bien que je n’aime pas mange les desserts au chocolat, je suis complètement obsédée par ce moelleux au chocolat avec coeur de thé matcha. Le recette est de mon école, LCB, mais j’ai fait une modification- le coeur de thé matcha. C’est juste chocolat blanc et poudre de thé matcha.
“Although I don’t like chocolate desserts, I’m obsessed with this chocolate fondant with a matcha centre. The base recipe is from LCB, but I’ve made one modification- the matcha heart, which is just white chocolate and matcha powder.”
We made plated desserts in class this week, and one of the desserts was chocolate fondants. Because the fondants had to be baked à la minute we only made 2 each in class and took the rest of the batter home. I wasn’t quite pleased with the chocolate fondants on it’s own, so I made little matcha centres which I popped into the middle of the batter then baked.. it was DELICIOUS. Ooey, gooey, warm and sticky, and the tops crinkly and shiny like a good brownie. Oh, yes.
I suppose you could use any chocolate fondant recipe and insert a matcha heart in the middle; I made the matcha middles quite simply: I melted some white chocolate, stirred in some matcha powder then piped them in small silicone moulds and refrigerated them until they hardened. If you don’t have silicone moulds, just pour it into a small cake tin and cut them into pieces once chilled. When I was about to bake the cake, I just piped the fondant batter halfway up the moulds, pressed a matcha centre into the middle then piped more batter on top, then baked them off.
C’est tout! Miam!