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.