Sweet Tooth!

Try to please a 3-year old kid with a variety of mezze, boeuf bourguignon, homemade guacamole, lamb rogan josh or anything that is savory, veggies-based or green in color!

Noooo, you need to talk sweet, powder sugar, chocolate, caramel...that my friend will do the trick.

So for Ela's sake and request, I had to improve my baking skills: me who was awe-full when it comes to dough, measurements, preciseness in cooking! Moi Rym, who loved to randomly toss, sprinkle, add, drizzle, adjust the ingredients, come up with substitutions, changes........until I realized that you can not do much of that when baking.

Yes baking is an art, a true knowledge and a precise science, that requires you to follow "scrupuleusement" the recipe, the measuring and the baking method. Some of you may not agree, but I learned by experience and I started taming my approach when its comes to baking.

So here are few of my "modest achievements":

- a  Strawberry tart with a  base of crème pâtissière flavored with some almonds, and dusted with little powder sugar

- an almond-cake topped with caramelized apricot and peaches. A light summerish dessert.

- and the ULTIMATE BROWNIE recipe, I have to share the recipe (see below)  if you are like me and Ela, a CHOCOLATE FAN!

The Ultimate Walnut Brownie recipe:

Ingredients:

-          180g butter

-          175g Dark Bitter Chocolate

-          4 eggs

-      175g sugar

-          90g flour

-          70g walnut heads

-      1 pinch of salt

-          1 teaspoon vanilla extract

-          butter for the baking pan

-          parchment paper

Preparation:

Preheat the over to thermostat 6 or 180° C.

Melt the chocolate with butter in a bain-marie, by steering regularly. Cool down to room temperature.

In a large bowl, whisk the eggs with sugar and vanilla extract to obtain a frothy light mixture. In a separate bowl, mix the flour with salt.

Once the chocolate melt has cooled down, incorporate it to the eggs mixture. Add the flour, then the walnut. Mix well.

Lay the parchment paper at the bottom of the pan and butter it up. The paper will help keep the brownie moist from the inside while baking. Pour the batter over the pan and bake for 25 min. The Brownie will be crusty from the outside and wonderfully soft and moist inside.