Paris Pastry Club: A collection of cakes, tarts, pastries and other indulgent recipes by Fanny Zanotti Read Free Book Online

they are still warm or serve them sandwiched with ice-cream. Trust me, they’ll make your fingers and your mouth happy.
    Makes 12 cookies
    100 g (3½ oz) dark chocolate,
    chopped into chunks
    1 tablespoon butter
    90 g (3 oz) plain (all-purpose) flour
    ¼ teaspoon baking powder
    ¼ teaspoon sea salt
    1 egg
    75 g (2½ oz) light brown sugar
    Preheat the oven to 170°C (340°F) and line a baking sheet with baking parchment.
    Stir the chocolate and butter in a large heatproof bowl set over simmering water until melted. Set aside to cool down slightly while you get on with the rest.
    Combine the flour, baking powder and salt in a bowl.
    Beat the egg and sugar in a separate bowl for 5 minutes or until light and fluffy, then gently fold into the melted chocolate. Working quickly, tip the flour mixture in and mix well with a wooden spoon.
    The dough will feel quite sticky and soft but you should be able to roll it with your hands into walnut-sized balls and arrange them on the prepared baking sheet.
    Bake for 10 minutes. The cookies should still be soft and their tops will be cracked. Leave to cool on the baking sheet for a few minutes before transferring to a serving plate.

BANANA-
SPLIT(ISH)
SUNDAE

    My super-decadent treat is to layer some Better-Than-Brownies Cookies in a tall glass with caramelised banana, vanilla ice-cream and an insane chocolate fudge sauce.
    The perfect break-up cure!
    Serves 2
    FOR THE FUDGE SAUCE
    200 g (7 oz) double cream
    50 g (1¾ oz) unsalted butter
    125 g (4 oz) dark muscovado sugar
    1 teaspoon cocoa powder
    ¾ teaspoon sea salt
    75 g (2½ oz) 40% milk chocolate
    2 bananas, skin-on
    4 scoops of Vanilla Ice-cream, shop-bought
    or homemade ( VANILLA ICE-CREAM WITH OLIVE OIL )
    6 Better-Than-Brownies Cookies
    Preheat the oven to 180°C (350°F).
    Start with the fudge sauce: bring the cream, butter, dark muscovado sugar, cocoa powder and salt to the boil in a small pan.
    Pour over the chocolate in a large bowl and stir well with a spatula until everything is fully combined. Set aside to cool down slightly at room temperature until ready to use.
    While the sauce is cooling, make the black bananas. Just arrange the bananas on a baking tray lined with foil and poke a few holes through the skin using a small knife. Bake in the pre-heated oven for 15 minutes or until black and juices come out from the holes. Allow to cool for a little while, taking care not to burn your fingers when you peel them.
    In tall glasses, layer the vanilla ice-cream, baked banana and cookies. Top with a generous amount of milk chocolate fudge sauce.

ONE-BOWL
TIRAMISU

    This is my little selfish pleasure. One big fat bowl of mascarpone mousse with the occasional coffee-drenched biscuit.
    The mousse is rich and creamy with egg yolk and, of course, mascarpone. And really, when I think about its name, I believe it could not have borne its name better. It means ‘pick me up’, and this bowl will indeed pick you up. This recipe can easily be doubled/tripled/you name it for a crowd and looks absolutely darling in small glasses.
    Serves 1
    1 heaped tablespoon caster (superfine) sugar
    1 egg yolk
    100 g (3½ oz) mascarpone
    6–8 Biscuits Cuilliéres
    or store-bought sponge fingers
    a cup of strong coffee
    70% dark chocolate, for topping
    Whisk the sugar and egg yolk with a hand-held mixer for 3–4 minutes or until thick and doubled in size.
    Add the mascarpone, a tablespoon at a time, beating well – for at least for a minute – after each addition. Chill in the fridge while you get on with the layering action.
    Soak the biscuits in the strong coffee and place three at the bottom of a bowl. Cover with half the mascarpone cream. Top with more soaked biscuits and spread with more cream. Grate some dark chocolate on top and chill the tiramisu for an hour or two. Dig in with the largest spoon you can find.

I WOKE UP with a hangover of the bloody mary/gin and tonic/champagne kind. Oh, and to a man who had no problem whatsoever sleeping in