Sunday, May 9, 2010

Chocolate Blinis


All I really need is love, but a little chocolate now and then doesn't hurt!
Lucy Van Pelt (in Peanuts, by Charles M. Schulz)


I am a member of a blog group baking one recipe at a time from "" Chocolate Epiphany"
by Chef François Payard


http://chocolatewithfrancois.blogspot.com/


http://www.payard.com/

This month's creation, his chocolate blini.


What is the definition of a blini, and what origin are they?

Blini are small, yeast-leavened, buckwheat pancakes that originally come from Russia. Classically they are served with sour cream and caviar or smoked salmon.

However, these blini are not those blini :) The intro from his book....

"These blinis are not like normal pancakes. They are incredibly light and fluffy.....You can serve them for brunch or even as a dessert, varying the toppings. Your favorite ice cream, whipped cream, creme fraiche, dried fruits, or nuts. ""





Adapted from Chocolate Epiphany

Ingredients:

* 4 ounces bittersweet chocolate, chopped ( 72%)
* 4 ounces unsalted butter, chopped
* 2 eggs
* 2 egg yolks
* 2 egg whites
* 2 tablespoons Hazelnut meal /or almond meal
* 2 tablespoons cake flour

* Fleur de Sel, for garnish

Method:

Melt chocolate and butter together on top of double boiler, stirring occasionally until smooth. Remove from heat and cool slightly.

In separate bowl, beat whole eggs with egg yolks and sugar until thick, pale and doubled in volume. About 5 minutes with electric mixer. Stir in melted chocolate, fold in flours.

In another large bowl, beat egg whites until stiff peaks form. Fold egg whites into yolk-chocolate mixture, 2 step process. Cover and refrigerate @ 30 minutes.

Add about 2 Tablespoons batter to pan for each blini, without crowding, and cook about 3-4 minutes.( Keep heat low, they blackened easily.) until bubbles start to appear on surface. Flip. Cook another minute on this side.



Brush blini with melted butter and sprinkle with a bit of Fleur de Sel. Arrange 2 or 3 blini per plate. And /or favorite extra toppings.



I initially intended on eating these for breakfast, not reading the intro to the recipe before i made them The are very rich. They are truly a dessert blini. Fresh whipped cream , raspberries coulis, maybe banana, and some crunchy nuts.



I did eat a few after my breakfast with no toppings. ( none of which, I had ready for pictures) :( They were soft, moist, very chocolaty pancakes.



À Bientôt !!

7 comments:

  1. Yum-these sound wonderful, and I can see how moist they are! I want some blinis Russian style too with salmon and cream-that sounds nice...

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  2. Hey Astheroshe, I'm back! I just wanted to answer your question.

    A cup of soy milk combined with a tsp. to a tbsp. of vinegar is considered a buttermilk in the vegan realm of baking. The vinegar causes the fats to curd a bit creating a buttermilk like texture. Plus acid helps to activate the baking soda in that particular recipe causing for rise (double function here!).

    Hope your'e doing well-I'm so glad it's the weekend...

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  3. Thank you for stopping by...The site was www.mitchellteachers.net(medusa)

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  4. Francois Payard is one of my fav pastry chefs and I've GOT to get his book - especially after seeing your beautiful and mouth take on his choco blinis. Well done!

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  5. Thanks Gingeygine and Stella!..and @ Lisa... oui,oui! his book is full of chocolate goodness. Well worth it. I bought mine off e-bay! LOL

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  6. A great and definitely decadent way to start breakfast! Thanks for sharing... your group sounds interesting - I have the book so I look forward to you creating more from it!

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