Bonjour de Paris


From Paris.

Indeed, I’m in Paris at the moment! Along with my boyfriend. I’m here for a neuropsychopharmacology conference, but luckily I still have plenty of spare time to take in the sights of this lovely city (and I have once again triumphed and avoided jet-lag after 21 hours on a plane!).

So does anyone have any recommendations for things I absolutely must do while I’m here that I might not otherwise know about? Obviously it’s hard to even know where to start with the food. I’ve already stocked up on macarons from Ladurée and I hope to find my way to Pierre Hermé tomorrow.

In return for your suggestions, here is the absolute best recipe ever for chocolate tart. It’s a Michel Roux recipe and it is so far above any other chocolate tart recipe I’ve ever tried (it seems to be the glucose that distinguishes it, and makes the mixture so marvellously glossy and smooth). So either bake yourself a tart case from homemade pastry (I used Michel Roux’s pâté brisée recipe) or frozen shortcrust pastry, or buy a pre-baked tart case, then pour this mixture in and let it set and you have an incredibly impressive dessert. YOU’RE WELCOME!

Recipe for chocolate tart…
250ml cream (pouring/heavy/thickened cream)
200g dark chocolate, chopped
25g glucose syrup (liquid glucose)
50g butter, cut into small pieces
1 baked tart case, about 25cm across and 2cm deep

Bring cream to boil in a saucepan over medium heat. Remove from the heat, add the chocolate and glucose and stir until very smooth and glossy. Stir in a couple of pieces of butter at a time, using a whisk, until all the butter is added and combined into the mixture.

(Optional: at this point you can add 30-60ml of a liqueur or spirit of your choice. I used Pedro Ximénez, but lots of other things would also be good, like Grand Marnier or kirsch or bourbon whiskey.)

Pour into the tart case. Allow to cool at room temperature, then refrigerate for at least 2 hours.

Remove from fridge about 10-15 minutes prior to serving.

14 ResponsesLeave one →

  1. Oh of course, Pierre Herme! Try them all!! I really liked the Asparagus and Hazelnut one.

    And I’ll be interested to hear what you think about Laudree vs Pierre Herme. I haven’t had Laudree macarons in Paris, but I much prefer Pierre Herme.

    • Jess

       /  September 5, 2011

      The asparagus and hazelnut oil one was very good! Couldn’t taste much asparagus though. The Pierre Hermé flavours seem much more creative than the Ladurée ones, although I have absolutely no problem with good standard flavours. I want to try the Café Pouchkine macarons too – they looked pretty impressive, with each macaron shell being two different colours, like a bullseye.

  2. You, my dear, are the only person who sometimes makes me regret giving up the PhD…. but then I remember that mine would never have led to Paris anyway.

    Oh, the swoonage! Have you checked out Paris Patisseries, the website of reviews? I bet you have, but that’s what I’ll be basing my next Paris extravaganza on. I’ve already seen, from your album, that you’re doing well… can’t wait to hear more!!

    P.S. Can I please just make the filling for this and set it in individual ramekins? I simply don’t care enough for pastry to be bothered making it… :P

    • Jess

       /  September 5, 2011

      No I didn’t not know about Paris Patisseries, but I’m probably about to stay up into the wee hours of the morning looking at it! Excellent!

      Definitely make the chocolate filling in ramekins, that would be a lot more straight forward (although Michel Roux’s pastry recipes are actually pretty simple and absolutely foolproof, I have to say). The chocolate ganache’s texture is the star, so ramekins would only showcase it all the better. :)

  3. A l’Etoile d’Or!!

    My Kugelhopf review
    David Lebovitz review

    I’ve never been, but it looks chocoramalicious!

  4. I am SO jealous!!! I’ve always wanted to go to Paris!!! I am sure you will have so much fun. I can’t recommend any places, but perhaps you could meet up with my parents as they are there on holiday at the moment too :p

    Have a wonderful time. I expect to see some photos of your wonderful trip on your blog when you get back ;)

    • You won’t have to wait until I get back to see photos! I’ll only be posting food photos and maybe a couple of sight-seeing photos here on the blog, but if you want to see my full photo album, let me know and I’ll email you the link. :)

  5. I have liquid glucose in the cupboard already so i am SO tempted to try this!!! Ive never made a chocolate tart as i wasnt sure it would live upto my expectations, but you have convinced me that this is the recipe to try :) gorgeous!

    • I’ve seen quite a few recipes for what people consider their “ultimate” chocolate tart and the recipes mostly just vary in the ratios of chocolate to cream, or they use chocolate with a higher cocoa solids percentage or whatever, so this recipe really does distinguish itself with the addition of the glucose and a bit of butter. It makes all the difference!

      Also haha I love your blog name. I definitely bake in order to procrastinate, so I am your legion!

  6. Looks very scrummy! Will definitely try this recipe out when I have a few hours to spare :)

  7. Wow! Looks just amaaaaazing! I am drooling!!! xxx

  8. I made this yesterday and it came out lovely! My boyfriend went crazy for it haha
    And it was super easy as well. Awesome recipe and blog :) added to my faves!


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