Chocolate Coulant Ingredients (For 10 people) . 250 g dank choclate (Lindt 70%) . 150 g sugar .200 g butter . 6 eggs . 120 g flour . 1 pinch of salt . 2 tsp cocoa powder for dusting Instructions Grease ten ramekins with plenty of butter and dust with a little cocoa powder. Meanwhile melt the butter in a bain-marie (double boiler), and add the chocolate. Stir the mixture until the chocolate dissolves then remove from the heat and set aside. Beat together the egg yolks (one bye one) and the sugar until thick and creamy then stir in the molten chocolate and beat until creamy and smooth. Quickly add the flour and fold until incorporated. In another bowl whisk the white and add them carefully to the chocolate mixture (stir together but not beat!!!) Pour the mixture into the ramekins and place them on a baking tray before placing in an oven prehead to 200ºC. Bake for about 12-13 minutes. Immediately take out of the oven, invert the ramekins on serving plates and allow to sit for 10 seconds before removing. Dust with icing sugar and cocoa and serve white a fruit compote.
Utensils: A whisk, wooden spoon, fork, electric mixer, or eggbeater, a bowl to mix the crepe batter, plastic spatula, 8 inch non-stick skillet, a tupperware to store leftover batter.
Instructions:
1. Gather your ingredients. 2. Break four eggs into a bowl. 3. Add 1/4 teaspoon of salt to your eggs. 4. Whisk your eggs and salt together until the egg looks uniformly yellow. 5. Measure two cups of flour. 6. Add some of the flour to the egg mixture. 7. Whisk the flour into the eggs. It will be a bit lumpy right now, but that's okay. 8. Whisk some of the milk into the batter. It will get thinner. Keep adding milk and flour alternately until you've added it all. 9. Whisk the batter until it is smooth, like it looks here. It shouldn't take more than a minute or two to whisk it smooth, from the time you started to add the flour. 10. Add the melted butter to the batter, and again whisk it until it's smooth. 11. Cover the batter. 12. Put the batter in the refrigerator.
At this point, your batter is ready to go, and you can begin making the crepes whenever you are ready. I've kept my batter for several days, and it has been fine. After a couple of days, the batter gets a bit darker in color, but the crepes still taste fine.
Cooking the Crepes
1. Select an eight inch non-stick skillet. You don't need a fancy crepe pan. 2. Preheat your pan on medium heat. I use about one-fourth of a cup of batter to make a crepe in this size pan. 3. Pour the batter into the pan. 4. As you pour the batter, twirl the pan around. 5. As you twirl the pan, the batter coats it and makes the crepe. 6. As the crepe cooks, it changes in appearance. You can usually see a lace pattern developing on the underside of the crepe. 7. This is what the crepe looks like when it has set. Notice you can see the spatula through the crepe, and this isn't a particularly thin crepe either. The crepe will also usually slide around when it is ready. 8. Slip the spatula under the crepe. Sometimes you need to poke it a bit. If it helps to pick up the edge of the crepe with your fingers, do it. 9. Flip the crepe over. Look at that nice lace pattern on the crepes. If you're skillful, you can flip the crepe with a quick action of the wrist and no spatula. 10. After the second side has cooked for maybe twenty seconds, slip it out of the pan onto a plate for serving. 11. Not all crepes come out in pretty circles. Usually my first one looks awful and falls apart because I didn't let the pan get hot enough. That's okay, sprinkle some sugar on it... 12. ...and feed it to someone you love.
1 1/2 lbs. Firm Apples
2/3 cup Granulated Sugar
3 oz. Butter (room temperature)
Butter for baking dish
A little Lemon Juice
Crust: We have included a wonderful crust recipe, at the end of the tatin instructions. However, if you don't want to make your own pie crust, just use a good pre-made one!
Instructions:
Preheat oven to 180ºC
1. Peel apples and lightly coat with lemon juice, so that they don't brown.
2. Put sugar and 3 tbsp. water in a pot and let caramelize.
How to caramelize? Let sugar melt into water on a very low flame. Once melted, turn up the flame a bit, don't stir, but tilt the pot and move it around from time to time. Once the syrup has a pale honey color, you can stop, it's caramelized. If you want a darker caramel, just be careful that you don't let it burn.
3. Add butter to caramel and stir until it melts. Take off heat and pour caramel into a buttered pie dish.
4. Cut apples into halves. Cut each half into three even pieces. Place apples in pie dish, so that they are squeezed tightly together. You want to do this step as quickly as possible, so that the caramel doesn't harden too much. If you want, you can begin slicing apples while you are making the caramel. Just be careful to check caramel, so that it doesn't burn.
5. Bake for 40 - 45 minutes. During this time you can prepare the crust, then roll it out so that it is a drop larger than your pie dish, and refrigerate it for 30 minutes. Even if you are using a pre-made crust, you still want to spread it out to the right size, and then refrigerate for 30 minutes.
6. Take tatin out of oven, and let apples cool off a bit. Once cooled, place crust on top, tuck the edges into the dish, and bake for 30 minutes or until crust has browned.
7. Remove from oven and let cool. Then, place a serving dish on top of the tarte and carefully flip over, so that the apples are facing up.
8. Serve warm, with crème fraîche (or vanilla ice-cream) on the side.
Voilà!
Tip:
You can make your tatin ahead of time, just make sure that you place it on a dish that can go back in the oven, so that you can warm it up right before serving. You can serve it cold, but it does lose some of its charm!
Delicious Crust Recipe
This lovely crust is easy to make and will perfectly accompany all of your tatins! You can also use this recipe for any other tarte or pie that you like to make. It stays fresh in the freezer for 3 months (defrost overnight in fridge), so make larger quantities and save time later on!
Ingredients for 1 Crust:
11/3 cup Flour
2 Eggs
4 oz. Butter (chilled!)
1 tbsp. Granulated Sugar
Pinch of Salt
How to Make Crust:
1. Mix salt, sugar, and flour.
2. Cut chilled butter into small pieces and mix into flour with finger tips. Stop working batter once it looks like "sand".
3. Make a well and pour in eggs. Incorporate into flour using your fingers and a spatula.
4. Once homogenous, form a ball, place on a floured surface and knead for 10 seconds. Reshape into a ball, roll out with a rolling pin, and refrigerate for 30 minutes.
Voilà!
The content of this blog is a copilation of recipes from different parts of the world. They have been cooked for a group of 2n and 3rth ESO students from the IES Hug Roger III (Sort) as part of the content of the subject: We are what we eat.
