It has been a little over a year since my first foray into the world of choux pastry. I always wanted to give making my own éclairs a shot, but it finally took a strange series of events that led me to actually attempting it.
I’ve been looking for a recipe for a good boozy chocolate cake for a while now. Not the ones with a ‘hint’ of brandy or vodka or rum, but one that punches you in the face like a tequila shot (while not necessarily having to be tequila), while still being delicious enough to want to finish the rest of the slice that booze-punched you in the face.
This is probably the second or third post (and surely not the last) I’ve put up that has been a product of a relatively sudden and massive chocolate craving. The humble soufflé has been made out to be this complicated thing that requires great finesse and skill and has a 50:50 chance of collapsing on itself and being an utter flop.
I had a massive chocolate craving last week, which I decided to satiate with these salted caramel tarts. I’d picked up this really nice Valrhona 70% dark chocolate (with little cocoa nibs in it) at Changi Duty Free in Singapore and I felt guilty not putting it to some good culinary use. I’d devoured alost a third of it (35g, in fact), but there was just enough left to make a batch of tarts.