Butter Croissants
Laminated dough folded around cold butter and baked into shatteringly flaky crescents.
French
Free recipe
Chocolate Mousse
An airy, intense dark chocolate mousse lightened with whipped egg whites.
In the kitchen
Method
1
Melt the chocolate gently and stir in the yolks.
2
Whip the whites with sugar to soft peaks.
3
Whip the cream separately, then fold both into the chocolate.
4
Chill at least 3 hours and dust with cocoa.
Cook's note: taste as you go and adjust salt and acid at the end. Times are a guide; trust your senses.
More French
You might also like
Creme Brulee
A vanilla custard set soft beneath a glassy, torched sugar crust.
Creme Caramel
A trembling baked custard turned out to reveal its own pool of amber caramel.