Once you’ve taken it off the heat, add the chocolate and butter and stir until everything has melted and well mixed in. Put the cream in a saucepan and bring to the boil. Start with the pastry: mix the flour, sugar and butter by hand until you obtain a sandy texture.Ĭover and leave to rest in the fridge for at least 30 minutes. Now, to the recipe.ġ20g flour 60g coconut sugar 60g lightly salted butter One egg yolkĢ00g dark chocolate 150g Normandy cram 45g butter at room temperature One tablespoon of sugar One pinch of salt 50ml milk Another indication of high-quality chocolate? The fewer ingredients on the label, the better. That will no doubt mean it’s a little more expensive than mass-produced supermarket bars, but it will also ensure every actor in the production chain will be paid fairly for their work. Here are a few tips: buy it in an organic shop that takes sourcing and fair trade seriously.
The festive period often involves eating a whole load of chocolate, but you shouldn’t just gorge on any old stuff.
Once again, his choice very much adheres to the principles of sustainable cooking – something integral to his culinary philosophy. We’ve asked one of Paris’s hottest chefs, Simon Aushcer (who’s already appeared in a previous edition of Midnight Weekly) to share one of his favourite recipes. The end-of-year festivities are approaching, and because they’ll hopefully include a generous helping of meals with family and friends, Midnight Weekly will be sharing a number of recipes, from entrée to dessert, that should hopefully impress your loved ones over the coming weeks – not least because they’re all environmentally-friendly in one way or another.Īfter an eco-conscious starter, main and cheese platter, next up is dessert. So, how about a spot of dessert? Simon Auscher’s tarte au chocolat
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