CHOCOLATE BORDEAUX
Copycat See's Chocolate Bordeaux. Makes approx. 2 lbs. Found this recipe on multiple site, but I used this site for all my recipes, so I thought I'd add it. I love milk chocolate bordeaux and can't wait to try this. http://ewifeblogsagain.blogspot.com/2011/12/make-your-own-sees-bordeaux.html http://community.tasteofhome.com/community_forums/f/30/p/156797/158148.aspx#158148
Provided by Trking86
Categories Candy
Time 1h
Yield 2 lbs
Number Of Ingredients 7
Steps:
- Melt butter and brown sugar together in heavy pan. Bring to boil and boil for two minutes.
- Stir in cream, coffee, salt and bring to boil again. Stir constantly. Boil for 30 seconds and remove from heat. Let cool for 10 minutes.
- Add sifted powdered sugar to mixture. Stir in well. Chill until mixture holds shape of a small ball. Roll into 2-inch balls.
- Melt chocolate according to pkg instructions. Dip candy balls into melted chocolate. Sprinkle with cake sprinkles, if desired.
Nutrition Facts : Calories 2247.1, Fat 146, SaturatedFat 91, Cholesterol 162.8, Sodium 568.1, Carbohydrate 279.4, Fiber 28.2, Sugar 225.7, Protein 23.2
CANELéS DE BORDEAUX
These crispy French custard cakes are traditionally baked in special fluted molds, but the molds were no longer available in my local shop. So I improvised with muffin tins and the results were pretty amazing. Just be sure you bake them long enough to achieve the classic crispy exterior.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 1h20m
Yield 12
Number Of Ingredients 11
Steps:
- Place flour, sugar, egg yolks, rum, vanilla extract, and salt in a mixing bowl. Mix and smear into a smooth paste using a spatula. Continue mixing until flour is fully incorporated.
- Place butter and pour milk into a saucepan. Bring to a simmer over medium-high heat. As soon as milk mixture comes to a simmer, remove from heat. Slowly add half the milk to the flour mixture to prevent the egg yolks from cooking. Whisk until well blended and smooth. Slowly pour in the rest of the milk mixture; whisk until batter is smooth. Batter will be thin.
- Preheat oven to 450 degrees F (230 degrees C).
- Melt 2 tablespoons plus 1 teaspoon butter and beeswax in a skillet over medium heat. Stir with a pastry brush. Remove from heat. Brush the bottom and the sides of each muffin cup generously with the butter/beeswax mixture.
- Ladle batter into muffin cups until mixture is almost to the top. Place pan in preheated oven. Bake 10 minutes.
- Reduce heat to 375 degrees F (190 degrees C). Bake until canelés are very well browned, about 50 minutes.
- Allow to cool just 5 minutes. Run a thin blade around the sides and carefully remove canelés from cups. Invert onto a cooling rack. Let cool completely to room temperature to create the crispy surface.
Nutrition Facts : Calories 192.8 calories, Carbohydrate 26.7 g, Cholesterol 83.4 mg, Fat 7 g, Fiber 0.3 g, Protein 3.3 g, SaturatedFat 3.9 g, Sodium 73.1 mg, Sugar 18.6 g
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