Tag Archive for: Hot Chocolate

French Croissants

/0 Comments/in , , /by

On Sunday, Corby and I walked up to the Starbucks to get an iced coffee and my weirdo son Walker a hot chocolate.  I say weirdo affectionately and only because it was 90 degrees outside, and who wants a hot chocolate when it is 90 degrees?  Corby also got a croissant.  I love a croissant.  They are buttery and flaky and make me want to live in France.  The great thing about croissants is that they can be used for so many things.  They are exceptional for breakfast with jam or butter.  They make a sandwich extra special when used as the bread.  And they add something extra to dinner when they are served as the dinner roll.  Also, when you dip them in coffee or hot chocolate, it is sublime.  Here is a great croissant recipe from allrecipes.com.  Hope you enjoy as much as I do.

French Croissants

Ingredients:

1 1/4 teaspoons active dry yeast

3 tablespoons warm water (110 degrees F/45 degrees C)

1 teaspoon white sugar

1 3/4 cups all-purpose flour

2 teaspoons white sugar

1 1/2 teaspoons salt

2/3 cup warm milk

2 tablespoons vegetable oil

2/3 cup unsalted butter, chilled

1 egg

1 tablespoon water

Directions:

Combine yeast, warm water, and 1 teaspoon sugar. Allow to stand until creamy and frothy.
Measure flour into a mixing bowl. Dissolve 2 teaspoons sugar and salt in warm milk. Blend into flour along with yeast and oil. Mix well; knead until smooth. Cover, and let rise until over triple in volume. Deflate gently, and let rise again until doubled. Deflate and chill 20 minutes.
Massage butter until pliable, but not soft and oily. Pat dough into a 14 x 8 inch rectangle. Smear butter over top two thirds, leaving 1/4 inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that. Turn 90 degrees, so that folds are to left and right. Roll out to a 14 x 6 inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a plastic bag. Refrigerate 2 hours. Unwrap, sprinkle with flour, and deflate gently. Roll to a 14 x 6 inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap, and chill 2 hours.
To shape, roll dough out to a 20 x 5 inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15 x 5 inch rectangle. Cut into three 5 x 5 inch squares. Cut each square in half diagonally. Roll each triangle lightly to elongate the point, and make it 7 inches long. Grab the other 2 points, and stretch them out slightly as you roll it up. Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light. In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash.
Bake in a preheated 475 degrees F (245 degrees C) oven for 12 to 15 minutes.

 

It is getting to be time for Hot Chocolate

/0 Comments/in /by

Despite the fact that it is almost 80 degrees in Charleston today, I have been craving hot chocolate.  Maybe it is because I know in some parts of the country, ski season is just around the corner and I am missing my days as a ski instructor in upstate New York, or maybe it is because hot chocolate is just so delicious, that it is a drink that is craveable no matter the temperature.  So, I got a packet of Marshmallow Lovers Swiss Miss mix and fixed a cup.  Tasty, but I think we can do better.  Here is a recipe I found on David Lebovitz’s blog (www.davidlebovitz.com) that is pretty special- I made a few changes to the recipe to suit my taste, and the great thing about this recipe is you can adapt it to whatever you are in the mood for- kahlua, a dash of rum if you are feeling up for it.  David Lebovitz was named one of the top five pastry chefs in the San Francisco area and has been featured in every cooking magazine you can think of.  He has written six books ranging from chocolate to ice cream to his favorite dessert recipes.  Here is his recipe adapted by me for hot chocolate. So good!!

Belgian Hot Chocolate Recipe

  • 1 quart 2% milk or use whatever kind of milk you drink- for those who like it very creamy, use half and half.
  • the original recipe calls for 8 oz of bittersweet or semi sweet chocolate and 4 oz of milk chocolate- I used 6oz and 6oz
  • tiny pinch of salt
  • 1/2 teaspoon ground cinnamon
  • a dash of vanilla extract
  • a dash of nutmeg

Warm about one-third of the half-and-half or milk, with the chopped chocolates and salt, stirring until the chocolate is melted.

Whisk in the remaining half-and-half or milk, heating until the mixture is warmed through. Add the cinnamon, vanilla extract and nutmeg.

Use a hand-held blender, or a whisk, and mix the hot chocolate until it’s completely smooth. Serve very warm and add as many marshmellows or as much whip cream as you like!