One evening in mid-March, while returning from work, I came across the birds ball next to the BN . While waiting for my bus, the birds swirled in a twilight sky tinged with pink. The last time I saw them was in another life ...
I realized how much I missed it.
Another evening, I followed the first stirrings of love with a young Englishwoman in the early 1960s. He is much older than her and introduced him to a life of glitz and glitter - dinners and evening chic, fine clothes, concerts, getaway in Paris - which amazes and attracts irresistibly. How not to succumb to his charms? How can you resist the urge to chuck everything for him?
I find it difficult to say how much this story moved me head. But I found the wholesome conclusion, especially in these times.
Musically, I temporarily abandoned Benjamin Biolay for a young diva Welsh pop song which haunts me and scrolls constantly on my player (when it ends, I put it in the beginning, endlessly ). Nothing like keeping a good mood when you see your dreams away more and more ... At the office
succeed the tea times and crossword arrow (we progress!), the verbal ping-pong across the open space, the electronic exchange of gourmet shops, parts of joke - one day I found two episodes a somewhat silly sitcom of the 90s when our boss, a young student at the time, had made an appearance: viewing was a great moment poilade - throws unwanted lint, experiments of all kinds (overview of open space by a miniature helicopter, tinkering with a device for measuring the intensity of the air conditioning, testing photo). No place for the cockroach.
I take a team guinea pig more than willing to improve my brownies and muffins (then calling me a chicken cheesecake with increasing insistence). So I finally found the recipe for brownies that suits me perfectly: dense, fluxes, strong in chocolate but still sweet, and definitely not dry ...
The brownies just like I love (inspired brownies Claire )
a rectangular pan 20 x 30 cm
200 g dark chocolate 100 g
milk chocolate (50 g) 150 g
salted butter (120 g) 3
eggs 130 g sugar (here: 100 g brown sugar + 30 g demerara sugar ) (120 g)
2 teaspoons vanilla extract liquid
80 g flour
Preheat oven to 180 ° C.
Melt chocolates and butter.
Mix eggs and sugar, add vanilla extract.
Add flour, then melted chocolate.
Pour into pan and bake 20 to 22 minutes (19 min) to 180 ° C.
Let cool, refrigerate for several hours (overnight if desired) before cut into small squares, and wait until they are at room temperature for serving.
As for madeleines, after much testing more or less successful, I chose the recipe Kriskou as basic recipe: it is the one that gave the best result. The only change that I am authorized, is the substitution of honey - which gives a taste too strong for me - for the agave syrup.
I had me try several times to get some nice bumps, but when they appeared for the first time I felt the same joy in seeing form the collar of buttons. Thank
Kriskou !
Madeleines (recipe, according to the Kriskou )
madeleines for 25 to 30
160 g butter (salted)
2 eggs 60 g
of golden sugar cane
160 g
flour 1 packet yeast
30 g agave syrup (or 25 g of honey )
5 cl milk
2 cc of vanilla extract
For lemon madeleines:
replace vanilla with lemon zest and juice of 1 / 2 lemon
For matcha madeleines:
replace the 1 teaspoon vanilla matcha (Japanese green tea powder)
Melt the butter and let Warm (Kriskou advises cook a little butter and then filter it, which I did not). Blanch
eggs and sugar, then add the sifted flour and baking powder.
Add the agave syrup (or honey) diluted in milk, then warmed butter and vanilla extract.
This gives a very smooth and creamy paste.
Let cool 2-6 hours.
Preheat oven to 230 ° C. Fill madeleine silicone impressions. As stated Kriskou is the most difficult step. Depending on the shape, width, depth impressions and degree of filling, the result will not be the same. My impression should be filled to 2 / 3 only if the bump collapses and turns into a lava flow. It takes several batches tested to find out where they stand with their own equipment, it's normal.
Bake 6 minutes at 230 ° C, 3 minutes and then let the oven off. The paste contained in the bump should appear more fluid.
These madeleines had the approval of Claire, you begin to know now ...
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