VThe very feminine Chloé, who has a very English/American kind of pastry salon has written a book to share her recipes: cookies, whoopies, cupckes… I don’t know if the book exist in English but if it ever does, it’s perfect to offer to someone who loves pastry, kitsch, pink, and womanly women!
The name of each pastry is fun and easy to make and she thought about the intolerant with 2 recipes: Betty or the dairy-free cookie and Carla Brownie for the gluten sensitives. I tried the last one because I just bought rice flour and I had all the other ingredients on hand. Also it’s super quick to make.
Verdict ? I did take some sugar off but the result was there. I wasn’t disappointed so next time I might try the Betty cookie or the heartbroken bear.
|told you it was for pink amateur!|
the recipe follows:
6 to 8 persons
200g 70% dark chocolate
110g room temperature butter
100g brown sugar
1/2 tsp vanilla extract
1/2 tsp salt
65g rice flour
a few pistacchios
Turn on the oven at 160°C.
In a bain-marie (double broiler), melt the chocolate and butter.
Whisk the eggs with the sugar then add the melted chocolate. The meix should be shiny and smooth.
Add the rice flour with a spatula then pour in a rectangular mould (if not in silicone, line the tin with parchment paper).
Add a few pistacchios on top.
Cook for 40 minutes then leave to cool.