February 7th 2012

Edouard Loubet rose to fame in 1995 when at 24 he became the youngest chef in France to earn a Michelin star. Three years later he gained a second star and published his first book, 'A Chef in Provence'. Loubet strives to achieve balance and lightness in his cooking, working with ingredients harvested on his own farm. He believes that a meal is to be savored and uses the delicate flowers and wild herbs to tickle the tastebuds and add interest to familiar dishes. Loubet comes from a family of food lovers! His grandparents taught him to treasure the land and to garden with the kitchen in mind, while his mother opened a restaurant in the ski resort of Val Thorens where Loubet's father built and ran the four-star FitzRoy Relais & Chateau Hotel. Today, in Provence, in addition to his renowned restaurant, Loubet works closely with family and friends running his charming hotel La Bastide de Capelongue(where The Wayfarers stay on their Walk in Provence) and a restored farm and country house. To celebrate Valentine's Day (or any other day for that matter!) here is a special recipe from Chef Loubet:
Croquant coulant au chocolat Anglais
Download PDF of this recipe Fiche de marché Ingredients Coulant : 250 g de chocolat (chocolat) 100 g de beurre (butter) 45 g de lait (milk) 45 g de crème (cream) 80 g de farine (flour) 40 g de sucre (sugar) 3 Œufs (eggs) 1 L d’eau (water) Préparation Casser le chocolat en petits morceaux. Mélanger le tout (chocolat, beurre, lait et crème)au bain marie et faire fondre à basse température. Break the chocolate into small pieces. Mix all the ingredients together (chocolate, butter, milk and cream) in a bain marie and leave it to melt at low temperature. Bien émulsionner les œufs avec le sucre puis incorporer la farine et mélanger jusqu'à l’obtention d’une pâte homogène. Emulsify the eggs with the sugar then add the flour, mix until obtaining an homogeneous dough. Assembler les deux appareils (le mélange de chocolat et celui des œufs) ainsi constitués et bien les mélanger à l’aide d’un fouet. Mix the two together with a whisk (the chocolate and egg mix) Cuire dans des moules bien beurrés, 6 minutes à 280° dans un four préalablement chauffé. Vous pouvez soit utiliser de petits moules individuels, soit un moule à cake ou à tarte. Pour the dough in buttered molds then bake for 6 minutes at 280°C in a preheated oven. You can use either small indivdual serving molds or a single tart mold. Retirer du four, démouler les gâteaux chauds sur un plateau et laisser refroidir. Remove from the oven and mold, and leave it to cool on a tray.

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