Recipe adapted from Amandeleine Ingredients 1 cup natural unsalted peanut butter (Try to go for one that has “peanuts” as the only ingredient.) 3/4 cup granulated sugar 1 large egg, slightly beaten 1/2 tsp baking soda 1/4 tsp kosher salt 1 cup dark chocolate, roughly chopped fleur de sel to sprinkle on cookies Method Preheat the oven to 200 degrees C. Line baking trays with baking paper. In a large bowl, stir the peanut butter, sugar, egg, baking soda and kosher salt until combined. Stir in the chopped chocolate. Using a tablespoon, measure out the dough in half tablespoon sized balls. Place the dough on the prepared pans, spacing them 2 inches apart. Bake on the middle shelves of the oven, rotating the pans 180 degrees halfway through the baking time, until lightly golden and spread to a puffy mound, about 12 to 14 minutes. Sprinkle lightly with fleur de sel. Let cool completely on the pans on wire racks. Store in an airtight container at room temperature for up to a week. Makes 44 cookies Will SHE make it again? YES
Caramel attempted again on 21st september 2012 Gordon Ramsay Ingredients Salted Caramel ¾ cup sugar ¼ cup water ⅓ cup glucose syrup 3 tbps butter 1 cup heavy cream 1/2 tbps fleur de sel Shells 30 dark-chocolate truffle shells 450g dark chocolate (i used lindt) 225g cocoa powder Method Combine the sugar, glucose syrup and water in a medium pot and bring to a boil over medium-high heat. Continue boiling without stirring. When the sugar becomes a dark amber color, carefully add the butter and stir to dissolve. Slowly add the cream while continuing to stir. Return to a boil and add the fleur de sel. Remove from the heat and allow caramel to cool to room temperature. Fill a piping bag with the caramel, snip the end and fill the truffle shells with the caramel. Place filled shells in the refrigerator for an hour until the caramel has set. Roughly chop the chocolate and melt over a double boiler. Allow to cool slightly. Put a small amount of melted chocolate into a pastry bag and pipe over the fill hole on the truffle shell to seal. Put the remaining chocolate in a shallow bowl. Place the cocoa powder in a shallow bowl. Using your hands (latex gloves recommended), coat the truffles with the melted chocolate. Tip: work fast before the melted chocolate hardens again. Immediately roll the truffles in the cocoa powder to coat. May be kept in an airtight container in the refrigerator for up to two weeks. Makes 30. Will THEY make it again? YES. with less fleur de sel.