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Butteryum food blog recipes

Filtering by Category: french recipes

Easiest Chocolate Frosting Ever!

Patricia @ ButterYum

This is easiest and best tasting chocolate frosting you'll ever have.  Plan ahead - must be made at least 8 hours ahead.

Chop chocolate into small pieces.

Heat heavy cream in a heavy-bottom saucepan until just before it reaches the boiling point.

Place chocolate into a heat-safe bowl and pour the hot cream on top. Steep, undisturbed, for 2 minutes.

After 2 minutes, stir or whisk the chocolate and cream together until all the chocolate is melted.

Add the vanilla extract and stir again to combine.

The mixture should be smooth and glossy.

Cover bowl with a clean kitchen towel and set aside for at least 8 hours (can be up to 72 hours). DO NOT cover the bowl with plastic wrap as condensation will form and drip into the mixture, causing the chocolate to seize (turn grainy and lumpy).

After 8 hours have passed, the chocolate and cream will have set up to the perfect consistency for frosting. Can be kept at room temperature for up to 3 days, chill or freeze leftovers.

Items used to make this recipe:

Easy Chocolate Frosting

makes about 3 1/2 cups 

Printable Recipe

Ingredients

Directions

  1. Place chopped chocolate in a heat-safe bowl; set aside.

  2. In a medium heavy-bottom saucepan, heat cream until just before it reaches the boiling point (small bubbles will form around the edges).

  3. Remove cream from heat and pour over chocolate.

  4. Let the chocolate and cream steep together for 2 minutes, then whisk gently until the two become combine and become shiny, dark, and glossy.

  5. Add pure vanilla extract and stir to combine.

  6. Cover bowl with a clean kitchen towel (not plastic wrap); set aside in a cool spot for several hours before using.

7 Comments
categories french recipes, dessert recipes, chocolate recipes
tags chocolate recipes

Mini Blueberry Clafoutis

Patricia @ ButterYum

Clafoutis (kla-foo-TEE) is defined as a rustic French dessert made by baking fruit, usually cherries, in a custard-like batter.  I didn't have any cherries in the house, but I had beautiful blueberries that came out of my CSA Box.  Blueberries happen to be my favorite berry to bake with and I didn't have enough for a pie so I decided to make mini blueberry clafoutis. They were absolutely delicious.   

Here they are, ready to go in the oven.

Clafoutis will puff up in the oven, but don't be alarmed when it falls while cooling - that's exactly what it's supposed to do.  Enjoy!  

Items used to make this recipe:

(affiliate links)

Mini Blueberry Clafoutis

makes 6 servings

Printable Recipe

Ingredients

  • 2 cups fresh bluberries, washed and stems removed

  • 2 large eggs

  • 1 cup whole milk (or half and half)

  • 1/2 cup granulated sugar

  • 1/2 cup all purpose flour

  • 2 teaspoons pure vanilla extract

  • pinch of fine salt

Directions

  1. Preheat oven to 350F.

  2. Butter six 4.5-inch round creme brulee dishes; place on a rimmed sheet pan.

  3. Divide blueberries evenly among dishes.

  4. Combine the remaining ingredients in a blender or food processor until completely combined.

  5. Pour batter evenly over the blueberries.

  6. Bake in preheated oven for 20-25 minutes, or until the custard begins to turn golden brown around the edges.

  7. Remove from oven and cool to room temperature.

  8. Garnish of whipped cream, creme fraiche, and/or a sprinkling of powdered sugar. Makes 6 servings.

1 Comment
categories fruit recipes, french recipes, dessert recipes
tags desesrt, blueberry recipes, french dessert recipes, custard recipes, individual recipes