Let’s make a French meal & dessert ! #paris #baking #chef #recipe #recipes #dinner #dessert #french

Recipes below!
The thing that I probably love the most about both French cooking and baking is that they are usually quite simplistic and use minimal ingredients, letting the quality rather than quantity of the ingredients do the most work. To me, if you break down most of the classic French dishes, it’s almost like an easy formula. You brown meat, deglaze with wine, add some liquid, then simmer for a long time, the longer the better and voila. And also lots of butter! It doesn’t take the precision that baking does which honestly overwhelms me in my type A brain, but I’m slowly getting more and more comfortable to cooking this way.

The fondant boulais takes time to set, so I make that first so that it can be ready after cooking is done, but it can also be made a day in advance too.

Fondant Boulais (I used a 20cm diameter cake ring with foil around, you can also use a springform pan – make sure to butter and flour or spray and then place a parchment disc in bottom of pan)
5 eggs
100 grams of sugar
40 grams of brown sugar
200 grams of chocolate – about 55 to 60% cocoa
200 grams of salted butter
1 tbsp or 15 grams of plain flour
2 tbsp or 30 grams of caramel (melt 100 grams of sugar with 1 tbsp of water till it becomes an amber color, add 80 grams of cream off heat, then add a tbsp of butter, and a pinch of salt)

Melt butter and chocolate then add in the caramel. In another bowl, whisk eggs and sugar till it doubles or triples in volume. Add the chocolate and butter mixture to the egg, and mix gently just to combine. Then sift in flour, and mix just to combine while not overmixing. Pour in mold, then leave at room temp for 1 to 2 hours till the bubbles rise to the surface to create a crust when baking. Then bake in a preheated oven at 200C for 5 minutes, then lower temp to 120C and bake for a further 35 minutes or until it has formed a crust and is slightly wobbly in the center. Baking time varies depending on your oven. Then remove and let cool, then place in fridge for 3 hours so it sets. Use a hot knife to cut, then serve with the caramel and chantilly

Poulet a la Moutarde
3 – 4 chicken thighs with skin on
2 shallots
2 to 3 garlic cloves
4-5 mushrooms
200 grams of white wine
3 bay leaves
250 grams of chicken stock
200 grams of cream
2 to 4 tsp of dijon mustard, depending on your taste and how strong you want it
Salt and pepper to taste
Parsley or chives for garnish
Rice, mash potatoes, or whatever you choose to serve with

Cook chicken in oil on both sides till crispy, then remove. Add chopped shallots, garlic and mushrooms and cook over medium for about 5 minutes or until cooked. Add wine, bring to boil to reduce a bit, then add stock, bay leaves, salt and pepper, and mustard. Bring to boil to reduce a bit, then add cream and chicken. Cover and simmer for about 15-20 minutes. Serve with mash potatoes, garnish, et voila Bon appetit!

If you click the link in my bio, I have linked my Amazon page, where l list many tools that I use in the video like my pans, scales, tools, favorite baking books, etc. I also have my LTK page where I link similar vintage plates, bowls, and aprons that I have, and my shopmy for similar outfits!

Again, like always, I highly recommend using a scale for all recipes, as it ensures a better, consistent bake! Using cups for measuring is just not an accurate way to measure and can lead to baking tragedies😅