We had a pair of Hebden Twins coming to dinner so obviously we Googled ‘What do twins eat?’ in search of appropriate ways to tickle their sapphic taste buds. The results threw up a biography of Sue Perkins and an incongruous and seemingly random set of images, but very little in the way of practical advice. Undeterred and after consulting the cookery page of ‘Femflaps’ magazine we decided to serve them the classic lesbian menu of Cheese Fondue followed by Chocolate Pithiviers.
For some reason something went awry with the quantities and we ended up with a considerable amount of the filling left over after we had made our pithiviers, hence this potted version.
Preparation time: 15 minutes
Cooking time: 30 – 35 minutes
Recipe: Simon Hopkinson
Skill level: easy to medium
For the crème patissière
- milk – 250ml
- caster sugar – 75g
- 3 (free range) egg yolks
- plain flour – 25g
- 1 vanilla pod – cut lengthways
For the chocolatey bit
- unsalted butter – softened – 110g
- caster sugar – 110g
- 2 (small) eggs
- ground almonds – 110g
- cocoa powder – 50g
- plain chocolate – finely chopped – 110g
- dark rum – ½tbsp
First make the crème patissière:
Pour the milk into a saucepan along with the vanilla pod and gently heat to boiling point.
Whisk together the eggs yolks, sugar and flour.
Pour the hot milk over the egg mixture and whisk lightly together.
Return to the heat and cook gently until it thickens.
Pour through a sieve, ditch the vanilla pod and chill.
Next for the chocolatey bit:
Cream the butter and sugar together until light and fluffy.
Add the eggs and beat together.
Next add the ground almonds and cocoa powder and beat together.
Now add the rum, crème patissière and chopped chocolate and fold everything together.
(if at this stage you want to make pithiviers, you’ll need to chill the mixture and find yourself a recipe for the pastry)
Spoon into ramekins and chill until ready to cook.
Preheat the oven to 190c/gas mark 5.
Bake in the oven for 20-25 minutes or until they look cooked (use your instincts)
Verdict: As you would expect from Simon Hopkinson, this was delicious and VERY rich. The almond and chocolate give a pleasing texture.
Drink: Beer, Cava, red, white, vodka and hot chocolate.