But what you might not know is that I had every intention of taking a cooking class while I was there. On making flaky, buttery croissants, to be more specific.
I did my research. I picked the perfect school in the very heart of the city (La Cuisine Paris)...with the perfect instructors (who teach in English)...and the perfect class (revealing the secrets of making croissants). Except the class was sold out.
|La Cuisine Paris Cooking School at 80 Quai de l'Hotel de Ville in the center of Paris|
|An instructor demonstrating the art of croissant making|
|Student results are magnifique!|
So I wrote to the owner, Claire, and asked if she'd let me know of any cancellations. She did better than that. She added on another class just for me. Problem is, she e-mailed me on the same day we left for Europe...and I never got it in time.
Can you even begin to imagine my horror--and epic disappointment--when I got back home and saw that e-mail?!?
Anyway, I wrote back to Claire and apologized. Profusely. She was so sweet and said she understood. But I still felt absolutely horrible. (Hey, wouldn't you?!)
We went back and forth a few times with e-mails, and before I knew it, Claire agreed to share one of her favorite dessert recipes with you, my readers. It's for a decadent mini French chocolate cake that she calls Fondant au Chocolat. (Don't you just love the sound of it?) It's actually a little similar to a molten lava cake. Only better.
|Fondant au Chocolat served alongside cherry compote|
So here you go, folks! Straight from Paris. Just for you.
(Note: All ingredients are in grams, which is very European. In fact, it is a much more accurate means of baking. Use a scale, switch over to the metric measurements, and you'll be hooked forever!)
FONDANT AU CHOCOLAT
Courtesy of La Cuisine Paris
200 grams dark chocolate, 64%
220 grams butter
160 grams sugar
120 grams flour
8 squares of the same chocolate as above
- Preheat your oven to 375 degrees F.
- Line your molds (either glass custard cups or ceramic ramekins) with butter and cocoa or flour.
- Melt all the chocolate in a double boiler, then add in the butter. When all has melted, remove from double boiler and allow to cool.
- Beat eggs and sugar until pale and fluffy, then incorporate the flour, mixing with a spatula.
- Mix the egg/sugar mixture into the chocolate mixture.
- Fill your molds half way. Top with one or two pieces of chocolate, then cover with the rest of the batter.
- Bake for 7-10 minutes. Serve warm or at room temperature.
Recipe sounds great Maria! Would you mind converting to Cups?
Sure! Just remember, these are approximate.
200 grams dark chocolate = 8 oz.
220 grams butter = 8 oz.
160 grams sugar = 3/4 cup
120 grams flour = 1 cup
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