The old campfire classic takes on a new identity as a charming cupcake. Graham flour, available at health-food stores and specialty markets, flavors the cupcake base, which is topped with chocolate glaze and piled high with piped sticky marshmallow frosting, browned to mimic the effects of toasting over a fire.
Author: Chef M
This recipe is the precious little offspring of a marriage between a muxus, a moist almond macaroon sandwich meaning “kiss” in the local dialect, and a chaumontais, a pastry made from cloudlike meringue with a golden hazelnut cream filling. While they were both a delight to eat on my visit to the Basque region, the muxus could have benefited from the traditional Parisian ganache filling, and the chaumontais were exceptionally enormous. So I thought I’d add a little Parisian finesse to these two classics and create dainty meringues with praline cream, easy to pop in your mouth. Just like kisses,…
Chocolate has a long history in the Basque region, since the Jews, fleeing persecution in Portugal, first introduced it to Bayonne in 1609. By the nineteenth century, chocolate had become so popular that Bayonne boasted 33 chocolate ateliers with more than 130 chocolate masters. This chocolate pudding is rich and unctuous, but its richness is offset by the crème fraîche. It is delicious hot or cold.
It does something rather amazing. You could also vary this recipe by adding other lovely flavours such as lemon zest or cumin to the veg.
A traditional dessert, with a tangy twist.
If you love dark chocolate, you will love this flop-proof recipe. It is so rewarding and easy to make, and gives a wow factor to the end of a meal.