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Recipes from Ecole Lenotre

Chocolate Brownies


A treat for today’s times, the brownie lends itself to daring variations. The Häagen-Dazs generation will appreciate the pecan or macadamia nut. These nuts must be broken into the small pieces, without being minced. They should be crunchy between the teeth! The more conservative will love the presence of zest of orange, while globetrotters will prefer the exoticism of a spice, cinnamon, Sichuan pepper… The brownie is ready when the mix rises in the centre and the edges crack. A blade stuck in the middle should come out dry. When the cake is cold you can sprinkle it with icing sugar. You can also cut it into large squares and enjoy it still hot!



For 8 persons - Preparation: 20 minutes - Cooking time: 30 minutes


Ingredients

75 g black chocolate - 300 g walnut kernels - 100 g flour - 250 g powdered sugar - 1 sachet of vanilla sugar - 75 g butter - 4 eggs


1. Melt the chocolate in a bain-marie. Chop the walnut kernels into medium sized-pieces. 2. Soften the butter, then add the powdered sugar, the eggs and the vanilla sugar. Mix energetically to obtain a nice smooth mix. 3. Add the melted chocolate, then the flour and 100 g of chopped walnuts. 4. Butter a cake tin and cover the bottom with a sheet of parchment paper. Pour in the mix. 5. Sprinkle the remaining chopped walnuts on top. Cook 30 minutes in the oven at 170°C (th. 5).

Tip: To conserve the brownie squares, wrap them in clingfilm or aluminium foil.


Chocolate Marble Cake


Firm and easy to transport in the picnic hamper or in a carrier bag for a snack on the road, the marble cake keeps its moist texture for a long time and suits every situation. A mysterious pastry where vanilla meets chocolate, where the flavours touch without mixing. And yet it is so simple to make! One secret for success: fill the mould and leave it for a few hours in the fridge before putting it in the oven. The cooking will be more regular and the final result will look better! You will see the crust cracking on top, to reveal the dough which takes on a beautiful golden tint…



For 8 persons - Preparation: 40 minutes - Cooking time: 40 minutes

Ingredients

10 g cocoa powder - 220 g flour - 220 g icing sugar - 1 sachet of vanilla sugar - 125 g butter - 3 whole eggs - ½ sachet of baking powder - 30ml milk

Material - Cake tin 20 cm long


1. Soften the butter and mix it with the icing sugar and the vanilla sugar using a whisk.

2. Sift the flour and the baking powder. Pour a third of the flour into a salad bowl and mix in an egg. Add the second third of the flour and mix in the second egg egg. Add the rest of the flour and mix in the third egg.

3. Mix the cocoa powder and the milk. Pour one third of the mix into a salad bowl and mix in the chocolate milk. 4. Butter the cake tin and pour in several alternating layers of white mix and chocolate mix. Cook for 40 minutes in an oven at 160°C (th. 4-5). Tip: To make a change from regular marble cake, you can have fun with the colours by tinting the white mix with pistachio or hazelnut paste, praline, coffee or candied fruit.


Financiers


This little cake, named after the financiers of pre-revolutionary France has its origins in the mists of time, and is now making a comeback. Keeping strictly to its cachet as a small homemade cake, it has never succumbed to the blandishments of industrial pastry making. Financiers are moist and melt in your mouth, and are a teatime favourite. They are traditionally cooked in special shallow rectangular moulds. But they can be made in larger moulds if you take the precaution of lowering the oven temperature by 10 to 15°C (to 200°C, th.6) and prolong the cooking time by 6 to 8 minutes.

For 8 persons - Preparation: 20 minutes - Cooking time: 10 minutes


Ingredients

40 g acacia honey - 200 g brown cane sugar - 80 g almond powder - 80 g wholemeal flour - 120 g butter - 5 egg whites


Material 8 small moulds in the shape of your choice


1. Mix the flour, brown sugar and the almond powder in a salad bowl. 2. Pour the egg whites into another salad bowl and whisk them lightly with the electric whisk. Put to one side. 3. Cut the butter into small pieces and pour them into a saucepan. Cook gently over a flame and remove the pan when the butter begins to go light brown. Leave it to cool a little and mix it into the flour-sugar-almond mix. 4. Add the previously beaten egg whites and mix energetically with the spatula. 5. Warm the honey slightly and mix it in. 6. Butter the small rectangular moulds and pour the preparation till half full. Cook in the oven at 210°C (th. 7) for about 10 minutes.


ABOUT LENOTRE


In founding the Ecole Lenôtre en 1971, Gaston Lenôtre met the needs in terms of training for both French and foreign professionals alike. Today, more than 3.000 trainees, men and women, coming from all over France and over 100 countries come to deepen their knowledge and to be initiated in the culture of excellence.

Each year, new short courses programme are created to better meet the needs of professionals in the catering trade.


For nearly 20 years now, it is also the Master Class Lenôtre which allows enthusiasts to quickly convert to careers in food and gastronomy by passing the Ecole Lenôtre Diploma after 6 months of intensive courses.

For in-company trainings, Lenôtre Savoir-faire offers a made-to-measure service (consulting, audit, menu change, new methods, concept development...).


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