You are currently viewing French Patisserie & Desserts Recipes – Dark Chocolate Fondant; Tarte au Citron; Apple & Pear Tart Tatin;

French Patisserie & Desserts Recipes – Dark Chocolate Fondant; Tarte au Citron; Apple & Pear Tart Tatin;

Print Friendly, PDF & Email

We hope you enjoyed your time with us, below are the recipes – if you have any questions for chef please do ask and we’ll get back to you as soon as possible.

You cooked:

Dark Chocolate Fondant with Crème Chantilly

Tarte au Citron

Apple & Pear Tart Tatin with Mulled Butterscotch Sauce

French Savoury Brioche with Tomato & Mascarpone Soup

Dark Chocolate Fondant with Crème Chantilly

Who can resist the scrumptious taste of chocolate, chef showed us how to make the perfect melt in the middle pudding.

Ingredients – Makes 4:

  • – 100g butter, plus extra for greasing
  • – 100g dark chocolate (60-70% cocoa solids), roughly chopped or broken into small chunks
  • – 100g plain flour
  • – 100g caster sugar
  • – 25g cocoa powder
  • – 25g melted butter
  • – 2 medium eggs
  • – 2 medium egg yolks

Method:

  1. Preheat the oven to 190˚C/170˚C fan/Gas 5.
  2.  
  3. Grease 4 ramekins with butter.
  4.  
  5. Dust inside of ramekins with cocoa powder.
  6.  
  7. Put the butter and chocolate into a large heatproof bowl set over a pan of gently simmering water (don’t let the bottom of the bowl touch the water underneath) and leave until melted, stirring occasionally.
  8.  
  9. Remove from the heat, sift over the flour and then whisk it in.
  10.  
  11. In a separate bowl, whisk together the eggs, egg yolks and sugar until combined, then whisk this into the chocolate mixture, until smooth and well combined.
  12.  
  13. Pour the chocolate mixture into the ramekins.
  14.  
  15. Leave to set in fridge for minimum 20minutes but can be overnight.
  16.  
  17. Bake for 12 minutes – the fondants are ready when you shake each one gently and only the middle moves a little.
  18.  
  19. Remove from the oven, and gently loosen the edge.
  20.  
  21. Carefully invert each fondant onto a plate.

Crème Chantilly

Ingredients:

  • – 300ml/10fl oz double cream
  • – 15g/½oz icing sugar
  • – ½ tsp vanilla paste

Method:

  1. Whip the cream, icing sugar and vanilla together until soft peaks form when the whisk is removed.

Tarte au Citron

Pâté sucrée

Pâté sucrée is a sweet, crumbly French pastry that is used to make classic French dessert tarts. 

One of the tricks to making a perfect crust is chilling it twice—after you form the dough into a disc, and then again once the dough is in the tart pan. Allow two or more hours of chilling time for the dough.

This recipe makes enough dough for a 9-inch or 10-inch tart shell. You could also freeze the dough.

Ingredients – Serves 4:

  • – 120g butter, softened
  • – 80g icing sugar
  • – 1x vanilla pod
  • – 25g ground almonds
  • – Pinch of salt
  • – 1 whole egg
  • – 200g flour

Method:

  1. Place the butter in a bowl, sift the icing sugar in.
  2.  
  3. Split the vanilla pod lengthwise, scrape out the seeds.
  4.  
  5. Add the vanilla seeds, almonds and salt into your bowl.
  6.  
  7. Beat the ingredients with a wooden spoon until smooth.
  8.  
  9. Add the egg and beat together.
  10.  
  11. Sift in the flour and beat until the flour is absorbed, no longer.
  12.  
  13. Flatten the dough, wrap in cling film and chill for at least 30 minutes.
  14.  
  15. Preheat the oven to 170C.
  16.  
  17. Butter a tart ring. Chill for 10 minutes.
  18.  
  19. Lightly flour the surface and roll out the dough 2mm thick.
  20.  
  21. Drape the dough over your rolling pin and transfer onto your rolling pin. Trim the overhang.
  22.  
  23. Prick the base of the pastry with a fork.
  24.  
  25. Chill again for at least 15 minutes.
  26.  
  27. Use baking beans to weight your pastry down while baking.
  28.  
  29. Bake for 15-20 minutes until golden.

Tarte au Citron Filling

Ingredients – Makes 1 Tarte:

  • – 1 Pate de sucre tart case, blind-baked.
  •  
  • – 275g caster sugar
  • – 5 unwaxed lemons
  • – 4 eggs, beaten
  • – 300g unsalted butter, diced

Method:

  1. Quarter-fill a medium saucepan with water and bring to a boil. Meanwhile, put 225g sugar into a heatproof bowl that will happily sit over the pan, and finely zest the lemons on top. Rub in with your fingertips, then cut the lemons in half and add the juice to the bowl, straining out any pips or flesh as you go.
  2.  
  3. Stir the eggs into the bowl, then set it over, but not touching, the simmering water. Heat, stirring, until the mix thickens to the consistency of lemon curd, which should take about 20 minutes. Lift off the bowl – keep the water pan on the stove for now – leave the filling to cool for 10 minutes, then beat or blend in the butter. Spoon the filling into the case, and smooth and level out the top.
  4.  
  5. Chill until set.
  6.  
  7. Use warm knife to slice.

Italian Meringue (Demo)

Ingredients:

  • – 100g of caster sugar
  • – 25ml of water
  • – 50g off egg whites

Method:

  1. Put the sugar and water into a small saucepan over a medium heat with a thermometer resting in the liquid.
  2.  
  3. Start to slowly whisk the egg whites either in a stand mixer or with a hand-held electric whisk until just starting to foam.
  1.  
  2. Heat the sugar until it reaches 120°C then slowly pour into the egg whites whilst still whisking.
  3.  
  4. Turn the whisk up to full speed and whisk until cooled to room temperature – the meringue is now ready to use.

Tips: When pouring the hot sugar into the egg whites, keep the stream of liquid as close to the side of the bowl as possible; this will stop it splashing and allows the syrup to cool slightly before it hits the egg whites.

Apple & Pear Tart Tatin with Mulled Butterscotch Sauce

Ingredients – Serves 8:

  • – 8 apples & pears
  • – 100g caster sugar
  • – 100g butter
  • – 2-star anise
  • – 3 cardamom pods
  • – 1 large cinnamon stick
  • – 2 tbsp brandy
  • – 500g block all-butter puff pastry

Method:

  1. Core the pears, then peel as neatly as possible and halve. If you like, they can be prepared up to a day ahead and kept in the fridge, uncovered, so that they dry out.
  2.  
  3. Tip the sugar, butter, star anise, cardamom and cinnamon into an ovenproof frying pan, about 20cm wide, and place over a high heat until bubbling. Shake the pan and stir the buttery sauce until it separates, and the sugar caramelises to a toffee colour.
  4.  
  5. Lay the pears in the pan, then cook in the sauce for 10-12 mins, tossing occasionally, until completely caramelised. Don’t worry about them burning – they won’t – but you want to caramelise them as much as possible. Splash in the brandy and let it flambé, then set the pears aside.
  6.  
  7. Heat oven to 200C/fan 180C/gas 6. Roll the pastry out to the thickness of a £1 coin. Using a plate slightly larger than the top of the pan, cut out a circle, then press the edges of the circle of pastry to thin them out.
  8.  
  9. When the pears have cooled slightly, arrange them in the pan, cut side up, in a floral shape, with the pears around the edge pointing inwards. Rest the cinnamon stick on the top in the centre, with the cardamom pods scattered around.
  10.  
  11. Drape the pastry over the pears, then tuck the edges down the pan sides and under the fruit (see Gordon’s guide). Pierce the pastry a few times, then bake for 15 mins. If a lot of juice bubbles up the side of the pan, pour it off at this stage (see guide). Reduce oven to 180C/fan 160C/gas 4 and bake for 15 mins more until the pastry is golden. Leave the tart to stand for 10 mins, then invert it carefully onto a serving dish.

Mulled Butterscotch Sauce

Ingredients – Serves 8:

  • – 140g soft brown sugar
  • – 140g golden syrup
  • – 120ml double cream
  • – 3 to 4 drops vanilla extract
  • – 1 pinch ground cinnamon
  • – 1 pinch ground nutmeg

Method:

  1. In a saucepan over a low to medium heat, combine the sugar and syrup until the sugar has caramelised.
  2.  
  3. Remove from the heat and stir in the cream, vanilla and spices.
  4.  
  5. Stir for a few minutes until thick and glossy.
  6.  
  7. Serve hot or cold.

Brioche Bread

Ingredients:

  • – 250 ml warm water
  • – 50 ml milk
  • – 500 g Plain Flour
  • – 7 g Fast action instant yeast
  • – 2 tbsp white sugar
  • – 1 tsp salt
  • – 60 g (4 tbsp) Butter
  • – 2 Large eggs, beaten
  • – 1 Large egg yolk, for glazing the buns

Method:

  1. Combine the flour, sugar, yeast and salt in a large mixing bowl. Keep the yeast and salt at separate sides of the bowl. Roughly mix to combine.
  2.  
  3. Make a well in the centre and add the water, milk, eggs and butter. Use your hands to mix to a dough. It will be very sticky and wet, but don’t be tempted to add more flour. Very lightly oil your hands and work surface and knead the dough for a good 10minutes, or if you’re lucky enough to own a food mixer, save your arms and use it!
  4.  
  5. When the dough is very smooth, soft, bouncy and elastic, it’s ready. Place into an oiled bowl, cover with cling film and leave to prove for 1-2 hours, or until doubled in size.
  6.  
  7. When the dough is ready, knock the air out by kneading lightly for 30 seconds or so. Divide the dough into 10-12 even pieces.
  8.  
  9. Roll the pieces of dough into balls (a lightly floured surface comes in handy here) and place on lined baking trays. Cover loosely with oiled cling film or a clean tea towel and leave for around 45 minutes -1 hour until the dough has doubled in size again.
  10.  
  11. While you’re waiting, Heat oven to 200C and place a baking tray at the bottom of the oven.
  12.  
  13. When the buns have doubled in size, brush them all over with the beaten egg glaze.
  14.  
  15. Pour a cup of water into the baking tray you placed at the bottom of the oven earlier (this will keep the buns moist while baking and give them a lovely soft crumb.
  16.  
  17. Bake for 20-25 minutes or until nice and golden.

Tomato & Mascarpone Soup

Ingredients:

  • – 1kg very ripe tomatoes
  • – pinch golden caster sugar
  • – 1 tbsp balsamic vinegar
  • – 3 tbsp olive oil
  • – 1 large onion, chopped
  • – 1 carrot, finely chopped
  • – sprig of thyme and 2 fresh bay leaves, tied together
  • – 2 garlic cloves, chopped
  • – 1 tbsp sundried or normal tomato purée
  • – 600ml vegetable stock
  • – 2 tbsp mascarpone cheese (or use double cream as alternative)

Method:

  1. Heat oven to 170C/150C fan/gas 3 – 4. Bring a pan of water to the boil and get a bowl of iced water at the ready. Cut a small slit in the bottom of each tomato then plunge into boiling water in batches for 10 secs then lift out into the iced water. Drain and peel the tomatoes then halve and place on a baking tray cut side up. Sprinkle with salt, pepper and the sugar. Drizzle with the vinegar and 1 tbsp of the olive oil. Roast the tomatoes for 1hr until semi-dried and set aside.
  2.  
  3. Heat the remaining oil in a large saucepan and cook the onion and carrot gently for about 10 mins until very soft. Add the tied herbs and garlic and cook for a minute more. Stir in the tomato purée then tip in the roasted tomatoes and any juices from the tray. Pour over the stock and season with salt and pepper. Bring to the boil then turn the heat down and simmer for 10 minutes.
  4.  
  5. Remove the tied herbs and discard. Add the mascarpone then take off the heat, blitz well with a hand blender. If you want a smoother soup then it can be sieved but this isn’t really necessary. The soup can now be cooled and kept for 3 days in the fridge or frozen for up to 1 month. For a dinner party, serve the soup with a sprig of thyme and a drizzle of good quality olive oil.

We hope you enjoyed the class!

We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef get in touch [email protected]

Spread the word about us! on TripAdvisor or google. If you have any feedback about the class please do let us know.

Take a Look at our cookery classes. Gift vouchers are available and never expire.

Follow us @foodsorcery