Not all hot chocolate is created equal. Chocolat Chaud is French hot chocolate, also called French drinking chocolate. It's extremely decadent and rich, truly intended for chocoholics. You'll find it in popular Parisian cafés and tea rooms like Angelina, Carette, and Café de Flore, but it's easy enough to make yourself at home in 10 minutes or less!
105K views · 778 reactions | This Almond Croissant Focaccia is inspired by the famous French bakery almond croissants. Bubbly focaccia is stuffed with a rich, gooey frangipane filling, then topped with more frangipane filling and lots of thinly sliced almonds. After baking, the focaccia is brushed with an almond simple syrup and dusted with powdered sugar. This focaccia makes your entire kitchen smell like a French bakery. Make this almond croissant focaccia with sourdough or yeast focaccia for a delicious breakfast or brunch treat. Comment recipe for the full recipe to be sent directly to you or get the recipe on my blog simplebakingwithpep.com. https://simplebakingwithpep.com/almond-croissant-focaccia/ #almondcroissant #focaccia #almondcroissantfocaccia #sourdough #breakfast #brunch #s
8.8M views · 1M reactions | French Hot Chocolate! Recipe👇 Ingredients Hot chocolate 9oz 70% dark chocolate, chopped 1 ½ cup whole milk ½ cup heavy cream 1 ½ Tbsp granulated sugar Very small pinch of salt Vanilla Cream 2 cups cream 1-2 vanilla beans or 1 tsp vanilla extract 2 Tbsp granulated sugar Serve with croissants (optional) For the Vanilla cream, In a Large bowl add, heavy cream, granulated sugar and Vanilla. Mix with a hand mixer or whisk until stiff peaks form. Add to a piping bag fitted with a star tip and set aside. For the hot chocolate and a medium pot over medium low heat add whole milk, heavy cream and sugar. whisk well, heat until steamy hot, turn off the heat, then add the chopped chocolate and salt. whisk until the chocolate melts. Keep warm. In a small bowl pipe the whipped cream into a large mound. Serve with the hot chocolate and croissants. Enjoy! | Kian Hiatt
8.8M views · 1M reactions | French Hot Chocolate! Recipe👇 Ingredients Hot chocolate 9oz 70% dark chocolate, chopped 1 ½ cup whole milk ½ cup heavy cream 1 ½ Tbsp granulated sugar Very small pinch of salt Vanilla Cream 2 cups cream 1-2 vanilla beans or 1 tsp vanilla extract 2 Tbsp granulated sugar Serve with croissants (optional) For the Vanilla cream, In a Large bowl add, heavy cream, granulated sugar and Vanilla. Mix with a hand mixer or whisk until stiff peaks form. Add to a piping bag fitted with a star tip and set aside. For the hot chocolate and a medium pot over medium low heat add whole milk, heavy cream and sugar. whisk well, heat until steamy hot, turn off the heat, then add the chopped chocolate and salt. whisk until the chocolate melts. Keep warm. In a small bowl
1.4K views | ⬇️ RECIPE BELOW & ON OUR WEBSITE! Crème brûlée 🇫🇷 Have you ever tried this dessert? INGREDIENTS - 500 ml heavy cream - 4 egg yolks - 60 g sugar - 8g vanilla/vanillin sugar or 1 tbsp vanilla extract - 20 g brown sugar DIRECTIONS 1. Preheat the oven to 165°C (325°F). Place the rack in the middle of the oven. 2. In a pot over medium heat, heat the heavy cream for 5 minutes without boiling while stirring continuously. Then remove from heat and set aside on the counter. 3. In a bowl, whisk the egg yolks with the sugar and vanilla/vanillin sugar or vanilla extract (see Notes). 4. Pour a little bit of the cream into the egg mixture and whisk. This is to temper the eggs so they don’t curdle. 5. Gradually pour the rest of the cream to the bowl while whisking continuously. 6. Pour the custard mixture through a sieve/mesh strainer into the ramekins, dividing the custard evenly between the ramekins and leaving a bit of headspace at the top of each. 7. Place the ramekins into an oven-proof baking tray. 8. Pour hot water into the tray up to 3/4 of the height of the ramekins. 9. Bake in the oven for 40 minutes. 10. Remove the ramekins from the baking dish. Let cool, cover, and refrigerate for at least 4 hours. 11. Right before you are ready to serve: sprinkle a layer of brown sugar over the ramekins (if you brown sugar is lumpy, sift it through a sieve/mesh strainer to get even fine grains). Gently tap the ramekins to achieve an even layer of sugar across the surface of the custard. 12. Melt the sugar a kitchen torch until you no longer see sugar grains. Do not get the flame too close to the sugar, which will burn rather than melt it. You can also do this step in the oven with the broiler setting. | MMBonAppétit | Billie Eilish · BIRDS OF A FEATHER
1.4K views | ⬇️ RECIPE BELOW & ON OUR WEBSITE! Crème brûlée 🇫🇷 Have you ever tried this dessert? INGREDIENTS - 500 ml heavy cream - 4 egg yolks - 60 g sugar - 8g vanilla/vanillin sugar or 1 tbsp vanilla extract - 20 g brown sugar DIRECTIONS 1. Preheat the oven to 165°C (325°F). Place the rack in the middle of the oven. 2. In a pot over medium heat, heat the heavy cream for 5 minutes without boiling while stirring continuously. Then remove from heat and set aside on the counter. 3. In a bowl, whisk the egg yolks with the sugar and vanilla/vanillin sugar or vanilla extract (see Notes). 4. Pour a little bit of the cream into the egg mixture and whisk. This is to temper the eggs so they don’t curdle. 5. Gradually pour the rest of the cream to the bowl while whisking continuously. 6. Pour
2.8M views · 18K reactions | 🐟 RECIPE 🐟 Cooking lunch with my French Maman 🇫🇷 Salmon Terrine En Croûte, served with a creamy and lemony tomato sauce. This is a dish she often makes at home, very simple to make and a great one to serve when you host! (She truly is the queen of hosting and this is where I learnt it all!) Merci Maman ❣️ Serves 6 2 generous salmon fillet (or a big piece) 1 lemon + Salt + Pepper + olive oil to season the salmon 4 tbsp toasted bread crumbs (we used sourdough, but Maman uses 2 crushed “Biscottes” in France) 4 eggs 2 (generous) or 3 tbsp crème fraîche 2 small diced shallots Season with salt and pepper 1 tbsp of capers 1 ready made puff pastry. METHOD Follow the video and seal the Terrine with some egg wash, make a little “cheminée” with some tin foil and put it in. Brush with some egg wash and cook at 200C fan oven for 45 min until golden. The sauce is simply Crème Fraîche, 2 tbsp tomato purée, sweet of a lemon and some salt 🤌🇫🇷😮💨 Ask questions in the comments 🙏 #frenchcuisine #frenchfood #recipe #hostlikeafrench #maman #frenchfamily | Manon' s Little Kitchen | Manon' s Little Kitchen · Original audio
2.8M views · 18K reactions | 🐟 RECIPE 🐟 Cooking lunch with my French Maman 🇫🇷 Salmon Terrine En Croûte, served with a creamy and lemony tomato sauce. This is a dish she often makes at home, very simple to make and a great one to serve when you host! (She truly is the queen of hosting and this is where I learnt it all!) Merci Maman ❣️ Serves 6 2 generous salmon fillet (or a big piece) 1 lemon + Salt + Pepper + olive oil to season the salmon 4 tbsp toasted bread crumbs (we used sourdough, but Maman uses 2 crushed “Biscottes” in France) 4 eggs 2 (generous) or 3 tbsp crème fraîche 2 small diced shallots Season with salt and pepper 1 tbsp of capers 1 ready made puff pastry. METHOD Follow the video and seal the Terrine with some egg wash, make a little “cheminée” with some tin f
3.3K views · 161 reactions | Baked Feta in Filo with Honey and Sesame Seeds Credit to: 🎥 @recipefixes * 3 tbsp melted butter or ghee * 200g pack feta, cut into 2 rectangles * 2 large filo pastry sheets * Thyme * 1 tbsp sesame seeds * Honey * Salad leaves to serve Preheat the oven to 180C. Spread the filo sheet and brush with melted butter. Spread some fresh thyme over it and fold in half. Place the feta at the end of a rectangle and wrap the filo around the cheese, brushing with butter as you go to make it stick. Don’t wrap too tight as the cheese will expand during baking. Brush the outside of the pastry with melted butter and sprinkle with sesame seeds. Bake for about 20-25 minutes. Remove from the oven, drizzle with honey and sprinkle more thyme leaves. Serve with salad leaves.#greatrecipe | Great Recipes | CKay · Love Nwantiti (Acoustic Version)
3.3K views · 161 reactions | Baked Feta in Filo with Honey and Sesame Seeds Credit to: 🎥 @recipefixes * 3 tbsp melted butter or ghee * 200g pack feta, cut into 2 rectangles * 2 large filo pastry sheets * Thyme * 1 tbsp sesame seeds * Honey * Salad leaves to serve Preheat the oven to 180C. Spread the filo sheet and brush with melted butter. Spread some fresh thyme over it and fold in half. Place the feta at the end of a rectangle and wrap the filo around the cheese, brushing with butter as you go to make it stick. Don’t wrap too tight as the cheese will expand during baking. Brush the outside of the pastry with melted butter and sprinkle with sesame seeds. Bake for about 20-25 minutes. Remove from the oven, drizzle with honey and sprinkle more thyme leaves. Serve with salad leav
9.4K views · 706 reactions | Potato Pavé 🥔 Credit to: 🎥 @foodmymuse Ingredients: * 4 large russet potatoes or 6 medium ones. * 1 1/4 cup cream. * seasoned salt to taste. * 5 tbsp butter. * olive oil for frying. * chives to taste. * creme fraiche to taste. * caviar to taste. Directions: 1. Wash and peel your potatoes. 2. Add the cream to a bowl with seasoned salt and mandoline the potatoes into thin slices directly onto the cream. 3. Line a loaf tin or any oven safe dish with 2 layers of parchment paper. Make sure you have an overhang. 4. Start layering the potatoes, every 2 layers add about 1 tbsp of the cubed butter and some salt/pepper. Repeat until potatoes are gone. Cover them with the parchment paper. 5. Cover in foil. 6. Bake at 350F for about 90 min or until very soft. 7. Cut a piece of cardboard to fit right on top and cover with foil or plastic wrap. Place directly onto the potatoes and flatten. 8. Add some cans on top and let sit in the fridge for 12 hrs ish. 9. Cut into squares or any shape you want. 10. Fry until golden, about 3-4 min per side or depends on the thickness. Be watching them real close. 11. Top with flaky salt, creme fraiche and chives. 12. Make it extra and add caviar. #potatopave #crispypotatoes #potatorecipes #appetizers #caviar #potatoes #makeitdelicious #greatrecipe | Great Recipes | _great_recipes_ · Original audio
9.4K views · 706 reactions | Potato Pavé 🥔 Credit to: 🎥 @foodmymuse Ingredients: * 4 large russet potatoes or 6 medium ones. * 1 1/4 cup cream. * seasoned salt to taste. * 5 tbsp butter. * olive oil for frying. * chives to taste. * creme fraiche to taste. * caviar to taste. Directions: 1. Wash and peel your potatoes. 2. Add the cream to a bowl with seasoned salt and mandoline the potatoes into thin slices directly onto the cream. 3. Line a loaf tin or any oven safe dish with 2 layers of parchment paper. Make sure you have an overhang. 4. Start layering the potatoes, every 2 layers add about 1 tbsp of the cubed butter and some salt/pepper. Repeat until potatoes are gone. Cover them with the parchment paper. 5. Cover in foil. 6. Bake at 350F for about 90 min or until very soft. 7. Cut
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