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Christmas baking recipe

Cinnamon Christmas sablés dipped in dark chocolate

Cinnamon Christmas sablés dipped in dark chocolate

These little biscuits are easy to make and would make a lovely little treat for friends and family to enjoy at Christmas. They could also make the perfect stocking filler. Sablés don't traditionally include cinnamon but as we're heading into the festive season, why not add a little bit of Christmas cheer to them. So here you have it my "Cinnamon Christmas sablés dipped in dark chocolate"

image of a box of biscuits that have been dipped in dark chocolate and the lid on the side of the box with a father christmas on it, you can learn how to make these biscuits at cookery school gourmandises academie, cambridge

Ingredients:

1 egg 

125 g unsalted butter 

125 g of granulated sugar 

250 g of plain flour

1 TSP of cinnamon

150 g of dark chocolate

A baking tray lined with baking paper

Cookie cutters, I am using a “petit beurre” cookie cutter, but you can use any shape cutter for this.

Pre-heat your oven at 180º C

 

Method:

In a food processor, mix the dry ingredients first (flour, sugar, butter and cinnamon) then add the egg and mix until your mixture forms a dough. If you don’t have a food processor, rub your dry ingredients into breadcrumbs then add the egg and mix until it turns into a dough, don’t knead it. Once your sablés pastry is ready, add a little bit of flour to your worktop and roll your pastry to a 3 mm thickness.  Then cut the biscuits shape using a cookie cutter of your choice, how about a festive one in this case, place them on your baking tray. Little tip, place your tray in the fridge for 15 minutes, that way your sablés will stick to the tray and stay flat. Only then, place them in the oven and bake for 10 minutes. This mix should make between 25 and 30 biscuits.  Let them cool on a rack. Meanwhile, slowly melt your dark chocolate over a bain marie, once your sablés are cool, dip their tip into the dark chocolate as shown on the picture. They are delicious with a cup of tea, or just wrap them beautifully and treat your friends and family.

Sablé pastry can also be used to make a fruit tart, like a “tarte aux fraises” for example.

Bon appétit

Corinne

You may also like to try my festive Butternut squash and cinnamon Bundt cake

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Christmas baking recipe

Christmassy madeleines with orange and lemon zest

Christmassy madeleines with orange and lemon zest

These little morsels will always take me back to my childhood. Funny enough, we never used to make them, my mum would always buy them. I just remember enjoying them as my after school snack. They are actually super easy to make, and the mix will keep for a good week in the fridge, so you can enjoy them fresh every day. They are the perfect little treat at this time of year too. You can make them with the kids. Wrap them beautifully and give them away to friends and family, perfect Christmas gift. So here you have it my "Christmassy madeleines with orange and lemon zest".

Ingredients:

125 g melted unsalted butter

125 g plain flour

3 medium eggs

4 g baking powder

125 g sugar

A pinch of salt

Zest of an orange and a lemon

A madeleines tray

Method:

Sift the flour, salt and baking powder. Whisk the eggs and sugar to a white consistency and add your zest. Slowly fold in your flour. Then add your melted butter in one go and mix again. Cover your bowl with cling film and put it in the fridge for at least an hour. This will allow the flavours to develop and the mixture to rise properly. This mixture can actually be kept for a week in the fridge, so you can actually bake fresh madeleines every day. Butter and flour your madeleines tray and fill it with a tsp of your mixture. Bake them for 10 minutes or until golden brown in a pre-heated 180° C oven. Get them out of the tray as soon as they come out of the oven. You can eat them warm. Otherwise let them cool down and dip them in dark chocolate for an extra bit of indulgence. Et voilà!

Tip: when your cake is completely cool, dust the top with cocoa powder 

Joyeux Noël!⠀

Corrine x

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recipe

Petites frangipane tarts with a chocolate surprise

Petites frangipane tarts with a chocolate surprise

I know Christmas is most certainly going to be different this year, but I am determined more than ever to just enjoy it and not even think about "what it could have been without Covid". At Christmas, as you can imagine, cooking and baking really take centre stage in my house and that is not going to change this year. Sadly, it can also become overwhelming for some, my secret to overwhelm, has always been preparation and simple, quick recipes. So I think you are going to enjoy this one very much, especially if you're not a big lover of mince pies. So here you have it, my "petites frangipane tarts with a chocolate surprise".

Ingredients:

A cupcake tray

A set of pastry cutters including a little star shape  cutter

One block of sweet shortcrust

2 Tbsp of plain flour

240 g ground almonds

4 eggs

240 g of sugar (any type of sugar will work)

240 g butter

One tablet of chocolate (milk, white or dark)

This amount should allow you to make two cupcake trays

Pre-heat your oven to 170° C

Method:

The frangipane mix:

Mix the butter, flour, grounds almonds, sugar and eggs into a paste and set aside.

Take your pastry out of the fridge at least 15 minutes before use. Then, using your pastry cutters, cut out some circles and place them in your tray (you’ll want your circles to be bigger than the cases so there is enough space to fill them).  Prick the bottom of your cases with a fork. Use the leftover bits of pastry to cut some stars. Then, place a square of dark chocolate at the bottom of the cases, and add a teaspoon of frangipane mix on top and place the star on top of your frangipane.

Place your tray in the oven and cook for 15 to 20 minutes until golden brown on top. Eat warm or cold, once cool pop them in an airtight container, they will last for a good week. You can also freeze them.

P.S. for more Chritmassy recipes head over here. If you enjoy pastry, how about booking yourself onto one of my pastry workshops.

Bon appétit!⠀

Corrine x