Bastille Day Indulging: Triple Chocolate Financiers

Triple Chocolate Financiers (1) copy

France may be long gone from the World Cup, but that doesn’t mean we have to stick to schnitzel (or whatever it is the Dutch/Argentinians eat) at our viewing parties this weekend. Bastille Day — everyone’s favorite excuse to overdo it on red wine and rich food — is coming up this Monday, which means it’s time to break out the good stuff.

In honor of France’s big day, Master pâtissier Francois Payard was nice enough to share this over-the-top indulgent recipe for his signature triple chocolate financiers.

You’ll need a financier pan for the recipe below (clearly you have one, right?) If not, good ol’ muffin tins will do just fine.

Triple Chocolate Financiers

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Bourbon Chocolate, and More…

RaakaChocolate

I don’t really think I need to tell you much more. I’ve debated at work about the few foods that go good with anything. We narrowed it down to two: cheese and chocolate. Well, I believe I’m helping make the chocolate point with the Raaka Bourbon Cask Aged Chocolate. Raaka touts itself as the first company to make a chocolate that uses cask-aged cocoa beans in their bourbon cask-aged chocolate.  The first time I noticed this chocolate was in Bryant Park during the Christmas season. My fianceé and I went into the small shop expecting some kind of gimmick. They provided small samples of each flavor. I could definitely taste the sweetness of the bourbon in the chocolate.

Of course, I tried all of their other flavors, and each sample had a distinctly pleasant and different flavor from the other. End of story–I ended up with a gift bag full of Raaka chocolates for Christmas (thanks fianceé). The bars are still hidden away to savor for the sudden urge I may have every now and then. Apparently the trick to the deliciousness of these chocolates is twofold: (1) the chocolates have uniquely different flavors (see Bourbon Cask Aged, Vanilla Rooibos, or Porter) and (2) the simplistic “virgin” crafting of the chocolate.

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Extreme Mother's Day Brunch Recipe: Francois Payard's Chocolate Brioche Pain Perdu

Brioche Pain Perdu

You”re not really gonna make plain old French toast for Mother”s Day are you? If you”re looking to kick that up a few notches, chef Francois Payard offers this Parisian take on Mother”s Day brunch, with an at-home recipe for his world-famous Chocolate Brioche Pain Perdu.

A counterpoint to American-style French Toast, Payard”s version is more of a sandwich with a chocolate chip filling, topped with sauteed bananas and whipped cream. OK wait, maybe it is pretty American after all. I mean, whipped cream and chocolate chips for breakfast? Doesn”t get any Yankier than that.

Best yet, this decade break-sert can be made ahead of time by freezing the sandwiches overnight (once assembled and soaked thoroughly), and then baked for 10 minutes before serving.

Chocolate Brioche Pain Perdu

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