Nearly Easter

The next two blogs will be on my favourite time of year…, Easter. As a confirmed chocoholic, being faced with the mastery of the chocolatiers in the Perigord is pure delight.

So first, the array of Easter delights at Maison Carré at Castlenaud-la-Chapelle.

As I entered the shop this morning my senses were hit with the outstanding display of chocolate creations which are produced by the Master Chocolatier.
 

 Easter themed cartoon charactersHere are just a few examples from the large selection on show.

There are Eggs from small to large and Easter bells, bunnies, and chickens, to pretty flowers and Easter themed cartoon characters, all displayed on the tables and cabinets throughout the shop.
 

too gorgeous to eatSome are just too gorgeous to eat, well nearly!
 

Service with a smileThey also sell the most delicious macarons and gâteaux, petit and grand, that you have ever tasted. Plus an assortment of fine French breads and pastries, which are always served to you with a smile.
 

The youngest member of the team. The youngest member of the team at Maison Carré. It is a delightful Boulangerie, Patisserie and Master Chocolatier in one shop.
 

Sunday breakfastPaul and I go most Sundays mornings to buy our breakfast treat of the week and to stock up with their delicious breads.
 

delicious french  breadWe have found that French bread will freeze well for short periods of time of up to a week if wrapped in cling film.
 

Next blog:- The Easter delights of Sarlat and Périgueux.

Now for something yummy.

The Newly decorated and renamed Pâtisserie Massoulier (ex Roland Mertz ) is to be found at 33 Rue de la République in Sarlat. It is the kind of shop that you just have to stop and take pictures, the window display is always a cake lovers artistry and everything they sell is so delicious I could buy the lot but my waist band and my bank account would not allow it.
 

Pâtisserie MassoulierSo yummy

 

dscn2343Rows and rows of hand made chocolates for every occasion
 

dscn2342Sorry I think that I got a little side tracked, here is a little of the new décor, furniture and fittings.
 

dscn2340Just about to eat breakfast. Besides wonderful gateau they also serve excellent coffee, a wide variety of teas, real hot chocolate, fresh squeezed orange juice and of course, delicious pastries.
 
 

Wow… This is my time of year

Sarlat Chocolate FestivalChocolate Festival in Sarlat on 11 and 12th March, at the Ancien Evêché, next to the tourist office on Place du Payrou.
 
 

Gâteau au Chocolate.

I made this as our New Year treat. However, I did point out to Paul that this was my first attempt at making this gâteau so it may not turn out right, in fact he may not see it at all. I’m glad to say the gâteau did cook perfectly it looked and tasted good and tasted a lot lighter than I expected for a dense chocolate gâteau.

Gâteau au Chocolate

Ingredients:

150g (5oz) caster sugar, plus some for sprinkling.
275g (10oz) plain chocolate, chopped, try and use the most expensive chocolate at about 70%.
175g (6oz) unsalted butter cut into pieces.
10ml (2tsp) vanilla essence or 3tsp walnut liqueur.
5 eggs – separated.
40g (2oz) plain flour, sifted with a pinch of salt.

Optional, I also used 50g chopped walnuts.

Icing sugar for dusting.

Sweetened whipped cream for serving.

Preparation:

1 Preheat the oven to 170C/325F/Gas 3. Generously butter a 24cm/9 or 10in spring base tin, then sprinkle the tin with a little sugar and tap out the excess.

2 Set aside 45ml/3 tbsp of sugar. Place the chocolate, butter and remaining sugar in a heavy saucepan and cook over a low heat until the chocolate and butter have melted and the sugar has dissolved. Remove the pan from the heat, stir in the vanilla essence or walnut liqueur and leave the mixture to cool slightly.

3 Beat the egg yolks into the chocolate mixture, then add the flour (and walnuts if you are using them).

4 In a mixer beat the egg whites slowly until frothy. Increase the speed, add the salt and continue beating until soft peaks form. Sprinkle the reserved sugar and beat until stiff and glossy. Beat one third of the whites into the chocolate mixture, then fold in the remaining whites.

5 Carefully pour the mixture into the tin and tap the tin gently to release any air bubbles.

6 Bake the gâteau for about thirty five to forty five minutes until well risen and the top springs back when touched lightly with a fingertip. If the gâteau appears to rise unevenly, rotate after about the first twenty minutes of cooking. Transfer the cake to a wire rack, remove the sides of the tin and leave to cool. Remove the tin base, dust the cake with icing sugar and transfer to a serving plate.

Serve with whipped cream.

Bon Appetit.