500 grams 64% chocolate
160 grams butter
6 egg yolks
12 egg whites
200 grams sugar
Over a bain marie, melt 500g of 64% chocolat with 160g of butter. Remove from heat and stir in 6 egg yolks. Let cool. Whip up 12 egg whites and add gradually 200g of sugar. Slowly fold the chocolate into the meringue. Fill your little cups with a poche à douille, cover and refrigerate 1 to 2 hours.
There you go!
Cut a chicken into four pieces, chop two carrots and one onion, de-germ and smash one clove of garlic.
Make a ” fond de volaille ” with the carcass, and put together the “bouquet garni”.
Color the chicken, remove from the skillet then color the carrots and onion. Add a spoonful of tomato paste, stir and sprinkle with about two tablespoons of flour. Color the flour in the oven on very high broiler. Add the chicken, pour in the wine, bring to a boil, add the fond de volaille; bring to a boil, add the garlic and the bouquet garni, cover and cook it in the oven (around 400ºF) for about 1h30 min.
While it’s cooking you can make the tomato fondue with diced échalotes, olive oil, chopped tomatoes (that have been peeled and de-seeded) and a bouquet garni. It’s then simmered for quite a while till nice and thick.
Remove the chicken ragout from the oven, take the pieces of chicken out, strain the sauce, add the olives and half of the tomato fondue, bring to a boil, put the chicken back into the sauce and serve with a little dollop of tomato fondue and a sprig of parsley 🙂
2 cups whole milk (or half and half)
1/4 cup butter
2/3 cup brown sugar
3 eggs
2-3 tsp cinnamon
1 tsp vanilla
3-4 cups bread in small pieces
~2 cups milk (or half and hlaf)
~ 1/4 to 1/3 cup sugar
~ 2 T butter
~ 2 T flour
~ 1 tsp vanilla
pinch of salt
Heat milk just until film forms over the top. Add the butter, stire till melted. Cool to lukeworm.
Combine sugar, eggs, cinnamon and vanilla. Beat for about 1 minute.
Place bread in lightly greased pan. Pour the batter on top of the bread. Sprinkle with sugar.
Bake at 350F or 150C for 45 to 50 min. Serve worm with the sauce nice and hot.