One of the threads I have been following in the foodie blogosphere is a group of bakers who have fun each Tuesday, baking something from Dorie Greenspan’s Baking From My Home to Yours. Finally, with a holiday gift, I was able to purchase this wonderful cookbook. And today, I am proud to say I made my first recipe!
I used a Sel fin Gris from Brittany, France, that I bought last year in Paris. The recipe calls for 1/2 a teaspoon, a large enough amount to make a difference. My recommendation would be to use good, high-quality salt.
The recipe also called for mini-chocolate chips, but Nestle is the only brand of mini-chips I can find around here (which is not my preference), so I went ahead and chopped up some 72% dark chocolate. I thought I could use my chocolate chipper fork on this, but the chocolate needed to be much finer, so I ended up putting the chocolate chunks in the bowl of my immersion blender for a quick whirl.
And finally, I baked one batch on my Silpat and one batch on parchment paper. The parchment paper batch came out better, with a crispier texture. I also ended up baking three cookie sheets at a time, and even though the recipe said to bake one at a time, I did not find that to be a problem.
This was a great recipe to start TWD with, as it was easy and not time consuming. My daughter also loved it, as I had no qualms about letting her lick the beater – no eggs in this recipe!