Tag Archives: Sweets

Côté Table, en Musique, with Music

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Côté Table, en Musique, with Music car juin est le mois dédié à la musique ! Voici de quoi composer des petits festins entre amis. Prenons toujours les bonnes choses que nous offre la saison et régalons-nous.

Dans ces variations gourmandes nous avons tout d’abord la recette des Oeuf Mollet sur Poireau Vinaigrette qui est une entrée raffinée mais en même temps très facile à réaliser. 

Ensuite voyons ces mariages arrangés, ces cadeaux gourmands avec ici une Blanquette d’Agneau au Vin Blanc. Ce plat respire la bonne humeur et la simplicité. 

Enfin, comme dessert, ultra facile et gourmand, proposons une part de fantaisie pour ne plus tourner en rond avec les mêmes recettes. Variez les ingrédients, jouez avec les textures et les formes.  Essayez sans attendre ce Sorbet aux Fruits Rouges sans sorbetière ! Un Sorbet maison.

 Côté Table, en Musique, with Music

 

Côté Table, en Musique, with Music because June is the month dedicated to music! Here is selection of small treats for you to create with friends. As you know, our motto is to always take the good things we have in season, and treat ourselves.

In these inspiring variations we first start with the recipe of the Soft Boiled Egg on Leek Vinaigrette, which is a refined but at the same time very easy recipe to make. 

To follow-up on the delicious starter, here is an amazing combination of flavours in this Lamb Casserole in White Wine. This dish exudes good humor and simplicity.

Finally, for the dessert let’s vary the ingredients, and play with textures and shapes! So, try out this ultra easy and vibrant Red Fruit Sorbet which doesn’t need an ice-cream maker! Mmmm…

Côté Table, Un Menu de Printemps

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Côté Table, Un menu de Printemps, introduit une nouvelle façon de présenter les ingrédients de saison. Afin de mieux comprendre les caractéristiques et qualités de chaque ingrédient, nous allons les aborder individuellement. La Classe de Cuisine vous propose en entrée un fruit, suivi d’une viande de saison, et enfin du chocolat!

Commençons par un plaidoyer pour l’Avocat. Sa texture soyeuse est un incontournable de notre cuisine santé. Ce fruit vert velouté se glisse dans n’importe quelle préparation salée ou sucrée. En voici une preuve flagrante avec cette recette d’Espuma d’Avocats en Verrines.

Les Fêtes Pascales sonnent le réveil de la nature. Avec les agneaux de lait et les premiers légumes printaniers, cuisinons sans retenue ce Collier d’Agneau aux Petits Pois et Laitues Braisées.

Enfin, saviez-vous que le sel booste les saveurs du chocolat ? Beurre, paillettes ou fleur de sel, fondez dans l’univers sucré-salé de ces desserts. Afin de goûter à cette association de saveurs, n’hésitez pas à cuisiner ces Palets Chocolat Caramel, ou cette Tarte au Chocolat et Caramel Salé. Enfin, vous pouvez bien sûr continuer de consulter la Classe de Cuisine pour toujours plus d’idées! 

 

Côté Table, A Spring Menu, introduces a new format. We will discuss seasonal ingredients along with various dishes that can be made from them. For instance, each ingredient will be addressed individually, to better understand their qualities and characteristics. Have a look at a fruit, then a delicious spring meat, and finally an oldie but definitely a goldie, chocolate! 

Let’s start with the Avocado. It’s silky texture is a must in our health oriented Cuisine. This velvety green fruit goes with any savoury or sweet preparation. An obvious display of this quality is in our Avocado Espuma in Glasses recipe.

The Easter Season sound the awakening of nature. With the spring lamb and the first spring vegetables, let’s cook without reservation this Lamb Neck with Peas and Braised Lettuce.

Finally, did you know that salt boosts the flavours of chocolate? Both salted butter and salt flakes melt into the sweet and salty universe of these desserts. For us to experience such deliciousness, let’s make either those Mini Chocolate Caramel Cupcakes, or this Dark Chocolate Salted Caramel Tart. As always, do not hesitate to keep exploring the extensive collection of recipes at La Classe de Cuisine!

Chocolate Caramel Cupcakes

These “mini” Chocolate Caramel Cupcakes are an easy dessert to prepare. As I am convinced that we never have enough chocolate cupcake recipes in our repertoire, try this one. These Chocolate Caramel Cupcakes are a light pastry with a rich chocolate caramel filling. Add a cloud of icing sugar at the last minute to give them a nice look.

First, here is the list of the different ingredients you will need to prepare the Chocolate Caramel Cupcakes that serves 6 

  • 7 oz (200 g) caster sugar
  • 2 oz (50 g) water
  • 1 small cup (200 ml) whipping cream
  • 2 Tbsp (30 g) butter
  • 2 Tbsp (30 g) honey
  • 4 oz (100 g) dark chocolate
  • 1 Tbsp sea salt flakes

For the Dough:

  • 2 oz (50 g) dark chocolate
  • 1/2 cup (120 g) butter
  • 2 free range eggs
  • 1/4 cup (60 g) flour

Now, here are the different steps you will need to follow to make the Chocolate Caramel Cupcakes with a preparation of 30 minutes and a cooking time of 20 minutes

Start by boiling the sugar with the water for about 5 minutes on high heat until large bubbles form on the surface. Off the heat, add the boiling whipping cream, the honey and the chopped chocolate. Then, put on heat again for 5 minutes stirring constantly.

After that, add the butter and the sea salt flakes, smooth well your batter and take 1/2 cup (120 g) of this chocolate caramel fudge. Pour the rest of your preparation into a square baking pan lined with parchment paper. Let cool and harden, then cut your caramel fudges into small squares.

Turn on your oven at 350°F or 180 °C. For the dough, gently melt the 2 oz or 50 g chocolate with the butter. Add 1/2 cup chocolate caramel fudge, the beaten whole eggs and the flour.

Place a square of caramel fudge in each mini cupcake tin and finally divide your dough evenly between the mini cups. Bake for about 10 minutes. As soon as your little cupcakes are cooked, take them out of the oven and after a few minutes, remove the cupcakes from the tin and let them cool on a rack.

Tip: If you run out of time, you can buy the chocolate caramel fudges. In this case, melt 120 g  of these fudges for the recipe with 2 tablespoons milk.