Delicious Summer Treats | Chocolates & Chai
Something you may not know about me is that I spent a good part of my childhood in France. And I have many fond memories of Paris — studying there, working there, constantly forgetting the French word for “duck” (it’s “canard” by the way), exploring cobbled backstreets so full of personality, and of course, the food. Man, I miss the food!
The following recipes are based off two of my favourite French foods. They’re easy to make, delicious to taste, and perfect for serving at summer brunches. Bon appétit!
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- 2 Croissants
- 2 Large Eggs
- 2 tbsp Whole Milk (3%)
- 1 tbsp Sugar
- 1/2 tsp Ground Cinnamon, or to taste
- 1 tsp Pure Vanilla Extract
- Butter, for frying
- Maple Syrup, for serving
- Strawberries, for serving (optional)
- Icing Sugar, for dusting (optional)
- Slice the croissants in half through the middle.
- In a bowl, whisk together eggs, milk, sugar, cinnamon, and vanilla. Soak each croissant half in the mixture for a minute or so; make sure it's fully coated. Set pieces aside.
- Heat a large non-stick pan over low-medium heat, then melt a small amount of butter. Fry the croissants (cut side down), adjusting heat accordingly. Cook for 3-4 minutes (until golden brown) before flipping and cooking the top side for 1-2 minutes.
- Serve top and bottom pieces together with maple syrup and strawberries; dust with icing sugar.
- ¾ cup All-Purpose Flour
- 1 tsp Baking Powder
- ½ tsp Sea Salt
- 2 Large Eggs
- ⅓ cup White Sugar
- 1 tbsp Brown Sugar
- 1⅓ tbsp Honey
- 1 tbsp Lemon Zest
- 1 tsp Water
- 6 tbsp Unsalted Butter, melted
- 1 tbsp Poppy Seeds
- Whisk the flour, baking powder, and salt together in a small bowl.
- In a separate bowl, whisk together the eggs, white and brown sugar, honey, lemon zest, water, and poppy seeds until a smooth mixture is produced. Whisk the dry ingredients in until just incorporated, and then add the butter, whisking until the mixture is smooth and sticky. Transfer to a plastic bag or a pastry bag (that is, if you're planning to pipe the batter. Otherwise just cover your bowl with cling film), and chill in the refrigerator for at least one hour, ideally overnight.
- Preheat oven to 400 degrees F. Lightly coat mini madeleine pan with butter and dust with flour, tapping out any excess. Pipe or spoon (it doesn't affect the shape of the madeleine) the batter into the pan, filling ⅔ of each madeleine well. Bake for 5 minutes (about 8-10 minutes when using a full-sized madeleine pan), until edges are browned slightly and spring back when pressed lightly.
- Tap to release the madeleines. Dust with icing sugar. Serve warm.