Chef's Exclusive Dessert Recipes
Pain Au Chocolat
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 9 servings
Ingredients
- 7 oz milk chocolate
- 28 oz puff pastry
- 2 tablespoons melted butter
- 1 egg
- 1 tablespoon water
Instructions
Preheat oven to 400°F.
Line a baking sheet with parchment paper and set
aside.
Chop your chocolate into tabs and set aside.
Place one sheet of pastry on your working surface brush
it with melted butter, then place another sheet of puff
pastry directly over it.
Trim the sides if there is any weird overlap, to create
a
nice, sharp rectangle.
Cut your rectangle vertically into thin strips, about
2,5 x 9 inches large.
Place a few pieces of chocolate on one end of each strip
and roll the dough up, just to cover the chocolate.
Add another log of chocolate and finish rolling the
dough all the way up.
The chocolate will be hidden in the center.
Repeat with remaining dough and place croissants on the
baking sheet, seam side down.
Whisk egg in a small bowl with 1 tablespoon of
water.
Lightly brush each croissant with the egg wash and
sprinkle with flaked almonds (optional).
Bake croissants in the middle of the oven for 15-20
minutes, until they are puffy and golden brown on
top.
Remove from oven, allow to cool for a few minutes before
serving.
Dust with powdered sugar right before serving.
Store leftover croissants covered at room temperature or
in the freezer for 2-3 months.
Souflee
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 servings
Ingredients
- 4 tablespoons unsalted butter plus more for
greasing
- 5 ounces baking chocolate
- 4 large eggs separated at room temperature
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch salt
- ¼ teaspoon cream of tartar
- Powdered sugar for dusting
Instructions
Preheat the oven to 375°F.
Butter 4 6-ounce ramekins generously.
Place the butter and chocolate in a large microwave safe
bowl and microwave in 30-second increments until
completely melted, stirring after each increment.
Use an electric mixer to whisk the egg yolks, vanilla
and salt into the melted butter and chocolate until well
combined, set aside.
Wash the electric mixer beaters well.
Then beat the egg whites and cream of tartar in another
clean bowl until they hold soft peaks, about 2
minutes.
Continue beating and gradually add the sugar until the
egg whites are very stiff and glossy.
Gently fold the whipped egg whites into the chocolate
mixture a little portion at a time until combined, being
careful not to deflate the egg whites.
Transfer into the prepared ramekins.
Bake for 13-15 minutes or until the center is nearly
set.
Dust with powdered sugar before serving.
Honey Madelines
Prep Time: 25 minutes
Cook Time: 6 minutes
Yield: 30 servings
Ingredients
- 3/4 cup unbleached all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- 1/2 cup honey
- 1/2 cup unsalted butter
Instructions
In a bowl, combine the flour, baking powder and
salt.
Set aside.
In another bowl, beat the eggs and honey with an
electric mixer for about 10 minutes or until it forms a
ribbon.
With a whisk, gently fold in the dry ingredients.
Drizzle in the melted butter while folding.
Refrigerate for 30 minutes.
With the rack in the middle position, preheat the oven
to 400°F.
Butter and flour a small madeleine pan.
Set aside.
Fill each madeleine cavity three-quarters full with
batter.
Bake for about 6 minutes or until the madeleines are
lightly golden brown.
Remove from the pan and let cool completely.
Repeat with the remaining batter.
