The Iles Flotants were also very tempting and although I do love a good baking experiment, I can't justify experimenting with all those eggs, although if anyone bakes these please send me some to try :)
So it's down to the Petit Fours. Those sweet bite-sized, tempting morsels. I made these recently on the food blog, Blueberry and Lemon Friands, but what to bake this week....
Florentines are amazingly simple, melted butter with sugar mixed in and carefully boiled for a minute, stirring constantly, then all the ingredients you want to add stirred in. Mine this time were glace cherries, mixed peel, chopped hazelnuts and sultanas but the options are many. Add a tablespoon or so of cream too and stir until combined.
Bake very small blobs (they will spread) for 10 minutes until golden brown then tease & tidy up edges whilst still hot. I also did some in my mini whoopie pie pan for more uniform shapes.
Once cooled and hardened, melt some chocolate and brush on the backs of the Florentines then take a fork for that signature wavy line.
Also made these very easy mini cupcakes, I do these quite often as nibbles for the girl, a hit of chocolate without eating too much, hers are without the ganache as it can look like an explosion of chocolate on her face!
Mini Chocolate Cupcakes with Chocolate Ganache
55g unsalted butter, softened
50g, golden caster sugar
1 large organic egg, lightly beaten
55g self raising flour
2 tablespoons cocoa powder
1 tablespoon semi-skimmed milk
- Cream the butter and sugar together until light & fluffy then beat in the egg.
- Sift in the flour and cocoa powder and fold into the batter, then stir in the milk.
- Pop teaspoonfuls of the chocolatey batter into paper cases in a mini muffin pan (not more than half full as they will rise nicely to fill the cases).
- Bake in pre-heated oven for 12-15 minutes until firm to the touch and have risen well.
- Cool on a wire rack.
100g plain or milk chocolate, broken into pieces
100 ml double cream
To make the ganache put the chocolate and the cream into a saucepan and heat gently, stirring until the chocolate has melted. Transfer into a glass bowl and beat the ganache with an electric whisk until thickened, mine lost its gloss as I whisked for a bit too long! Leave to cool, then pipe onto your cooled cupcakes.
They say the best things come in small packages!
Linking up again for #GBBO with
Helen at The Crazy Kitchen and
Jenny at Mummy Mishaps