Michelin-starred chef Hélène Darroze runs restaurants in Paris, London and Moscow (see her website helenedarroze.com for more details). Every month, she shares her favorite recipes with us and talks about what has been a source of culinary inspiration for her.
“My path to a romantic date is always through the kitchen. Yes, and how else? Cooking is a part of me, sometimes I even think that this is my best part! It would never occur to me to go to a restaurant with my beloved. I cook myself and exactly what I especially like – elegant, “feminine” dishes. I like to play with contrasts: for example, very simple tartlets for a starter, and an exquisite dessert at the end. For tartlets, I chose trout caviar, but it would be ideal to have a jar of black caviar in the refrigerator. After all, she – like oysters and truffles – is a real natural aphrodisiac. And my favorite dessert is profiteroles. It seems to me that there is a lot of sensuality in them: to bite off a sweet piece in which both hot and cold meet … This contrast equally awakens and invigorates our taste buds and desire. Also the atmosphere is very important. Personally, I like the intimacy that easily arises at a low table near the fireplace, and around – pillows instead of chairs and candles placed everywhere. Today I offer dishes that can be prepared in advance and served at the last moment – so that you spend as little time as possible at the stove and as much as possible together.
Tartlets with avocado and red caviar
For 2 persons
Prepare: 40 minutes
Preparation: 15 minutes
Ingredients
For the dough:
- 100 g flour
- 75 g butter
- 5 g sugar
- 1 egg yolk
- 20 ml of milk
- Thyme
- Salt pepper
For the cream:
- 4 avocado
- ½ lemon
- 50 mL of creamy cream
- 60 g red caviar (for example, trout)
- Salt, ground chili pepper
Preparation
Dough: mix flour, butter, sugar, egg yolk and milk, salt, add a pinch of chili pepper and thyme and knead the dough. Roll it out and put it on a baking sheet covered with cooking paper. Bake for 13 minutes in an oven preheated to 170°C. Using a 12 cm diameter mold, cut out two bases for tartlets from the cake.
Cream: simmer 2 whole avocados for 10 minutes in salted boiling water. Take out the pulp and beat it with a mixer with cream, salt and adding lemon juice and pepper. Peel the remaining two avocados, cut the flesh into slices and arrange them inside the tartlet mold. Fill the molds with whipped avocado and place them in the refrigerator for 1 hour. Then remove the forms. Put the caviar on top and serve.
Profiteroles with ice cream and chocolate sauce
For 2 persons
Prepare: 25 minutes
Preparation: 55 minutes
Охлаждение: 4 hours
Ingredients
- 1 stick of vanilla ice cream or cream ice cream
For choux pastry:
- 60 ml of milk
- 60 ml of water
- 2,5 g of salt
- 2,5 g sugar
- 60 g butter
- 70 g flour
- 3 eggs
For the sauce:
- 100 ml of water
- 40 g brown (cane)
- granulated sugar
- 25 g cocoa powder
- 10 g butter
Preparation
Choux dough: combine milk, water, butter, sugar and salt, bring to a boil. Remove from heat and add flour, sifting it through a sieve; stir. Place back on low heat and stir with a wooden spoon until the batter comes off the sides of the pan. Add the eggs one at a time, stirring continuously. Divide the resulting dough into 6 balls, put them on a baking sheet with a non-stick coating. Bake for 30-35 minutes in an oven preheated to 180°C.
Sauce: Bring water with brown sugar and cocoa powder to a boil, whisking continuously. After adding the oil, leave to boil for a few minutes.
Before serving, open the profiteroles, place for 2 minutes in an oven preheated to 200 ° C; then fill them with ice cream using a special spoon or a pastry bag. Serve hot chocolate sauce in a jug for everyone to add according to their taste.