These are dangerous little chocolate cakes. They are small so you think, okay it wouldn’t hurt to have a couple but when that becomes six, that’s half the batch. This happens to me quite often when things are bite size (tricky Halloween candy). So yes based on my extreme serving size, this is another great recipe to bookmark and simple to make.
This post is one of many documenting my week in Paris, a present to myself for graduating pastry school in the fall of 2012. Every moment was spent eating and one post wasn’t enough. It’s now a short novel. Kidding. I hope.
To get to the Sacre Coeur I got off at the Abbesses subway stop. Walking out onto the street I found myself in the middle of a mid-day flea market. There was a carousel in the middle and a wonderful sugary smell coming from a churro cart. I was most thrilled to scour through odds and ends to find a true gem of a vintage kitchen item, but alas nothing. I did see some mini savarin molds but I didn’t have the confidence to haggle.
Happy Easter!
I love Easter eggs. Dyeing, hiding or making them. I’d add hunting but apparently I’m too old much like for trick-or-treating. I like that both involve a search for some type of treasure which is similar to the way I specifically go out to find pastries. Yes, that is my grown up way of participating in my childhood past times.
This post is one of many documenting my week in Paris, a present to myself for graduating pastry school in the fall of 2012. Every moment was spent eating and one post wasn’t enough. It’s now a short novel. Kidding. I hope.
It was so cold, sooo very cold on this particular morning. Hovering around the mid 40’s, the weather wasn’t exactly great for all the walking I needed to do in order to stick to my pastry schedule. Nevertheless I toughed it because it’s Paris and bundled in three layers of clothing, gloves and a scarf I made my way through the Bastille (12th arr) and Montmartre (18th arr) neighborhoods and ended up having some of the best food on my trip.
Financiers are bite-size cakes once made for bankers to eat on the go without getting crumbs all over their suits. The traditional rectangular bar mold resembles gold bars. I have yet to invest in the mold so I used a mini muffin pan to make little cakes so tempting to pop in my mouth one after the other.
