Fabulous French Desserts
The novelty of France right in West Chester
We may not be in France, but that doesn’t mean that West Chester doesn’t have a lot to offer when it comes to tasty French desserts. And let’s face it, most of us can’t resist a good dessert! Here are a couple of our favorite French desserts that you can order right in the borough or make them at home.
La Baguette Magique —Gateau Au Yaourt
Ingredients:
- 1 c plain yogurt
- 2 c sugar
- 3 c all-purpose flour
- 3 eggs
- 1/2 c sunflower oil
- 1 tsp baking powder
Directions:
- In a large bowl, whisk together yogurt, sugar, flour, and oil. Mix well.
- Add eggs and baking powder to the mix. Whisk until completely combined.
- You may add fruits, nuts, or chocolate chips at this point.
- Pour batter into a greased loaf pan and bake for 30-35 minutes at 350F.
Cakes & Candies by Maryellen — Flourless Ganache Torte
Ingredients (Cake):
- 1 c granulated sugar
- 1.5 c light corn syrup
- 20 oz good semi-sweet chocolate
- 2 sticks unsalted butter
- 10 eggs
Ingredients (Ganache):
- 8 oz good semi-sweet chocolate
- 1/2 c heavy cream
Directions:
- Preheat the oven to 350F.
- In a heavy-bottomed pot, combine sugar and corn syrup and bring to a boil. Reduce heat to low and cook for 5 minutes. Remove from heat.
- Melt the chocolate in a double boiler. Remove from the heat and stir in the butter. Set aside to cool slightly.
- Beat the eggs until frothy, using an electric mixer on high speed. Lower the speed to medium and pour the hot syrup into the eggs. Add chocolate mixture and blend until smooth.
- Lightly butter a 10-12-inch round cake pan and pour in the batter. Set the cake pan into a large roasting pan and fill the roasting pan with enough hot water to rise halfway up the cake pan’s side. Bake for 40-45 minutes.
- Carefully remove pan from oven and water. Allow torte to cool to room temperature before unmolding, then run a sharp knife around the inside edge of the cake pan, place a plate over the top, and invert the cake pan onto the plate.
- Refrigerate the torte for at least 3 hours prior to serving.
- While the torte is cooling, prepare the ganache. Gently heat the heavy cream and add the remaining chocolate. Stir while the chocolate melts. Remove from heat and allow to cool.
- Place the torte on a baking rack over a cookie sheet and pour the ganache over it. Pour in one motion to keep the ganache as one smooth sheet over the torte. Let the ganache dry for a few minutes at room temperature, then place the torte back into the refrigerator. Let it chill completely.
Still looking for more delicious recipes? Check out our Edible West Chester issue for ideas.