Savouring tastes
Spotlight

Gourmet recipes from our Pastry Chef Nicolas Baygourry

Family’s time is crucial in this particular period, so it is the perfect occasion for your little chefs to express their talent thanks to two delicious and sweet recipes made by the Pastry Chef of Hôtel  Hermitage Monte-Carlo. Be sure, all the family will enjoy them! Let’s cook all together!

Cookies

Ingredients to make 12 big cookies:

  • 180 gr brown sugar 
  • 110 fr soft butter
  • 2 eggs
  • 180 gr T55 sieved flour
  • 2 pinches of baking powder
  • 2 pinches of salt 
  • 170 gr dark chocolate (56% of cocoa) 

Method to make the dough: 

  1. Preheat your oven to 190°C.
  2. In a bowl, pour the salt, brown sugar, flour and soft butter.
  3. Mix by hand until everything is a sanded dough.
  4. Add eggs one by one.
  5. Incorporate the dark chocolate cut in large pieces and mix gently.

Method to make cookies:  

  1. Shape the dough into balls with a teaspoon and place them on a baking sheet with baking paper.
  2. Flatten a bit each cookie with the palm of your hand.
  3. Put in the oven for 5 to 7 minutes (max):  cookie must have a pale colour and be slightly soft.
  4. Right out of the oven, let it cool the cookies in order to harden it… before eat it all!
cookies; patisserie; hotel hermitage

Cupcakes

Ingredients to make 10 cupcakes:  

  • 2 eggs 
  • 100 g sugar
  • 1 sachet of vanilla sugar
  • 100 g butter
  • 120 g T45 flour
  • 1 teaspoon of vanilla extract 
  • 1/2 sachet of baking powder
  • 170 g mascarpone cream 
  • 70 g icing sugar 
  • Pink Food colouring

Method 

  1. Beat eggs in a bowl, add sugar, vanilla sugar until the mixture turns pale.
  2. Add the melted butter and the vanilla extract and mix everything.
  3. Sieve the flour and baking powder than add it to the mixture.
  4. Put in your moulds the removable cupcake filter baskets and pour a little bit of the cupcake mixture.
  5. Fill every cupcake filter baskets with no more than 2/3 of its capacity (maximum)
  6. Put in the oven at 180°C for 20 to 25 minutes.
  7. Let it cool for 5 minutes then unmould the muffins and let cool completely.

Décoration 

  1. Mix softly mascarpone, icing sugar and pink food colouring with a spatula.
  2. Do not stir too much (your mixture could be too liquid then).
  3. Decorate your cupcakes using a pastry bag fitted with fluted tip.
patisserie; cupcake; hôtel hermitage
You might also like…