0:00:04 > 0:00:06'My name is Rachel Khoo.
0:00:06 > 0:00:09'I'm a food writer and a cook.'
0:00:09 > 0:00:11Wow!
0:00:11 > 0:00:16'My passion is for French food cooked simply like Parisians do at home.'
0:00:17 > 0:00:21I think there's still this kind of cliche of French food
0:00:21 > 0:00:24where you think it's complicated.
0:00:24 > 0:00:27My cooking is no fuss, just enjoyable.
0:00:29 > 0:00:32Oh, no, it fell in!
0:00:32 > 0:00:38'After training here as a chef, I opened the smallest restaurant in Paris in my tiny flat.'
0:00:40 > 0:00:45It was always really flattering that Parisians liked my French food.
0:00:46 > 0:00:49- Superbe.- Fantastic. Really.
0:00:51 > 0:00:54'I want to take the fear out of French cooking.'
0:00:54 > 0:00:56- Pois?- Pois. Yes.
0:00:56 > 0:01:01'Tonight, I'll be dishing up the tastiest little teacups.
0:01:02 > 0:01:06'My version of a French beef classic.'
0:01:07 > 0:01:09Oh, that's pretty awesome!
0:01:09 > 0:01:14'And a sinful chocolate cake with a secret centre to die for.
0:01:14 > 0:01:19'This is French food the way the Parisians cook and eat.' C'est tout. That's it.
0:01:33 > 0:01:37'Some people come to Paris for love. I came here for the glorious cakes.
0:01:37 > 0:01:43'And after training at Le Cordon Bleu, making them became a full-time job.'
0:01:45 > 0:01:49French patisserie is taken very seriously.
0:01:49 > 0:01:53It's their art de vivre, it's a way of life.
0:01:58 > 0:02:02'In Paris, there's a modern revolution taking place.
0:02:02 > 0:02:07'Pastry chefs are pushing the boundaries with their elaborate creations.
0:02:13 > 0:02:19'This unusual take on a chocolate eclair was the product of two months of experimentation.
0:02:20 > 0:02:25'These breath-taking emporiums are fabulous for inspiration.
0:02:25 > 0:02:31'And Monsieur Basile Kamir's wonderful patisserie is a Parisian favourite.'
0:02:31 > 0:02:35Patisserie is the new trend for the young artist.
0:02:35 > 0:02:41And everyone now tries to re-visit the old cakes
0:02:41 > 0:02:45and make them a new look and a new taste.
0:02:45 > 0:02:50If you love what you do, you can be English and make the best cakes.
0:02:50 > 0:02:52LAUGHTER
0:02:52 > 0:02:56'Tonight, I'm going to cook up a range of delicious dishes,
0:02:56 > 0:03:00'but I'm starting with a patisserie classic.
0:03:00 > 0:03:03'Although originally created in Italy over 500 years ago,
0:03:03 > 0:03:06'the Parisians took this recipe to their hearts.'
0:03:09 > 0:03:15My first chouquette, I experienced it when I used to work for a French family as an au pair.
0:03:15 > 0:03:21We'd pick up the little bag of the choux pastry puffs with sugar on it. They're really easy to eat.
0:03:21 > 0:03:24You just pop them in your mouth. Yeah, very delicious.
0:03:24 > 0:03:31'This choux recipe makes a classic pastry base you can also use for profiteroles and eclairs.
0:03:32 > 0:03:37'Start off by adding 170ml of water and 170ml of milk,
0:03:37 > 0:03:42'a teaspoon of salt and sugar, and then 100 grams of butter, and bring it to the boil.
0:03:42 > 0:03:46'And finally, add 170 grams of flour.'
0:03:46 > 0:03:50It will start looking like really lumpy mashed potatoes.
0:03:50 > 0:03:53You've got to stir quite hard now.
0:03:54 > 0:03:59So you've got to put in a bit of elbow grease. It looks good.
0:03:59 > 0:04:01OK, I think that is ready,
0:04:01 > 0:04:05so I'm going to put it in my bowl.
0:04:06 > 0:04:10Now we need to incorporate the eggs, but if you add the eggs in now,
0:04:10 > 0:04:14you'll scramble it because the dough is really hot,
0:04:14 > 0:04:18so we're just going to stir it a little bit to cool it down.
0:04:18 > 0:04:21This is when a sous-chef would be handy. This is hard work.
0:04:21 > 0:04:24So I'm going to add my eggs.
0:04:26 > 0:04:29The mix will look like it's curdling.
0:04:29 > 0:04:32If it looks like it's going wrong, you're on the right track.
0:04:33 > 0:04:38There's a lot of mixing with this recipe. It's a good workout.
0:04:38 > 0:04:42OK, that is looking good. OK, let's do some piping.
0:04:44 > 0:04:48The easiest way to remember how to hold a piping bag
0:04:48 > 0:04:51is you have this L-shape with your thumb and your finger.
0:04:51 > 0:04:53Loser!
0:04:53 > 0:04:55Think "loser", OK?
0:04:55 > 0:05:01Then you're going to turn it around and you're going to basically pinch it in there.
0:05:01 > 0:05:05You hold the piping bag nice and straight at 90 degrees,
0:05:05 > 0:05:09then you press, press, press, stop and then you flick.
0:05:11 > 0:05:15'Then give the chouquette a dusting of icing sugar.'
0:05:15 > 0:05:18That icing sugar will create a little sticky layer
0:05:18 > 0:05:23and that sticky layer will make our nibbed sugar stick.
0:05:23 > 0:05:27'This is just refined white sugar you can find in the supermarkets,
0:05:27 > 0:05:30'but great for baking as it won't melt in the oven.'
0:05:30 > 0:05:33I'll put some chocolate chips on these at the end.
0:05:33 > 0:05:40It's not very French, this version, with the chocolate chips, but it still tastes good.
0:05:40 > 0:05:46'If you replace the toppings with cheese, you get the savoury version, gougeres, the French also love.'
0:05:46 > 0:05:52I'll dust my chouquettes with a second layer of icing sugar. It adds that extra bit of sweetness.
0:05:54 > 0:05:57So they're ready to go in the oven.
0:05:58 > 0:06:02'These little pastry delights are difficult to resist,
0:06:02 > 0:06:09'but leave them in the oven for 20 minutes till they're completely cooked or they'll collapse.'
0:06:09 > 0:06:12I think the chouquettes are done. They are baked.
0:06:14 > 0:06:16They look perfect.
0:06:18 > 0:06:20So they're a lovely golden colour,
0:06:20 > 0:06:25best eaten when they're warm, so I might just have one right now.
0:06:26 > 0:06:28Hmm!
0:06:29 > 0:06:31Delicious!
0:06:31 > 0:06:33That's the perfect chouquettes.
0:06:33 > 0:06:36'The lightest pastry puffs in Paris.
0:06:36 > 0:06:40'Now, who needs romance when you've got sugary delights like this?'
0:06:40 > 0:06:45# On peut s'aimer a la folie On n'est plus p'tit, oui! #
0:06:50 > 0:06:53'Unfortunately, one cannot live on cakes alone.
0:06:53 > 0:06:58'When Parisians want some fish, they head to the markets like Marche Rue Gros.
0:06:58 > 0:07:02'It's a bit more expensive, but worth it.
0:07:03 > 0:07:08'This twice weekly market has great produce from the coast of Normandy -
0:07:08 > 0:07:12'oysters, gurnard and all the best that the sea can offer.
0:07:12 > 0:07:17'For my next dish, I'm on the lookout for some trout.' Bonjour, monsieur.
0:07:19 > 0:07:25Look at the whole selection. They're beautiful, they're fresh. It doesn't smell overwhelmingly fishy.
0:07:25 > 0:07:28You know, that "off" smell.
0:07:30 > 0:07:34'A good relationship with your fishmonger is so important.
0:07:34 > 0:07:39'They'll know the best catch of the day, do all the messy jobs and give you great advice.'
0:07:44 > 0:07:48The fishmonger gave me a little tip on how to choose your trout.
0:07:48 > 0:07:50You're looking for slimy skin.
0:07:50 > 0:07:54The gills should be red underneath and a glossy eye.
0:07:54 > 0:07:58'So, time to cook it using a classic French technique.'
0:08:06 > 0:08:09I'm going to make a trout in a parcel, en papillote,
0:08:09 > 0:08:12which is a great way of keeping all the flavours,
0:08:12 > 0:08:15it's healthy and really easy to do.
0:08:15 > 0:08:19We'll start off by making our little marinade. Zest half a lemon.
0:08:19 > 0:08:23You can use any kind of fish you like.
0:08:23 > 0:08:28I use trout because it's a beautiful fish. It's got a lot of flavour.
0:08:28 > 0:08:31It's an oily fish, so it's very good for you.
0:08:31 > 0:08:36Half a teaspoon of salt, a couple of generous pinches, pepper...
0:08:37 > 0:08:41And a good glug of olive oil.
0:08:41 > 0:08:44I'm going to make my paper parcel.
0:08:44 > 0:08:46You don't have to use baking paper.
0:08:46 > 0:08:52You could use aluminium foil, which is a bit easier because you can scrunch up the ends to seal it in.
0:08:52 > 0:08:56But I'm using the classic technique of using paper.
0:08:56 > 0:09:02When you measure out your paper, you want to give yourself a couple of inches on each side.
0:09:03 > 0:09:08The fish goes in. Now I'm going to use my marinade.
0:09:08 > 0:09:13'A quick rub outside and in gives the fish a beautiful citrus flavour.'
0:09:13 > 0:09:17Don't be afraid to get your hands messy. It's more fun.
0:09:17 > 0:09:19I've par-boiled some baby potatoes.
0:09:19 > 0:09:23Just slice them in big slices.
0:09:23 > 0:09:27What the potatoes do is they soak up some of the juices.
0:09:27 > 0:09:28Fennel...
0:09:28 > 0:09:33I just want half. I'm just going to take the not so nice bit off.
0:09:33 > 0:09:35My bin's broken!
0:09:35 > 0:09:39You just thinly slice it.
0:09:40 > 0:09:46The lovely aniseed flavour from the fennel mixed with the lemon is just going to be really yummy.
0:09:46 > 0:09:50If you don't want to use fennel, you could use leeks.
0:09:50 > 0:09:53You could use red onions because they're not too strong.
0:09:53 > 0:09:57Just pick out vegetables which have a low water content.
0:09:57 > 0:10:02If they're too watery, the vegetables will release too many juices
0:10:02 > 0:10:05and your fish will be swimming in a water bath!
0:10:07 > 0:10:10A bit of string to tie my ends and a pair of scissors.
0:10:12 > 0:10:18Whether you're using paper or aluminium foil, make sure you seal it properly, so fold over the top.
0:10:20 > 0:10:23'This technique can be tricky to get right,
0:10:23 > 0:10:27'but if you do, the end product should look like a sweet.'
0:10:27 > 0:10:30Oh, that was too tight!
0:10:30 > 0:10:32Got a bit too enthusiastic with that.
0:10:32 > 0:10:35OK, the parcel is nicely sealed.
0:10:37 > 0:10:41And that's going to probably take 15, 20 minutes.
0:10:41 > 0:10:47The great thing about cooking with papillote is you're less likely to overcook it. It will stay moist.
0:10:47 > 0:10:50It's kind of a guaranteed way to cook fish.
0:10:52 > 0:10:56Let's have a look at our papillote. It certainly smells delicious.
0:10:56 > 0:11:01I can smell the lovely lemon flavours and the fennel, so let's have a look.
0:11:01 > 0:11:04This is a bit like Christmas, opening a present.
0:11:08 > 0:11:10Look at that!
0:11:10 > 0:11:14So we've still got the lovely juices in there.
0:11:16 > 0:11:19A squeeze of lemon on top.
0:11:19 > 0:11:23It's just missing a big dollop of really creamy creme fraiche.
0:11:24 > 0:11:30Obviously, that's optional. What you look for with the fish being cooked is it should be opaque, the flesh.
0:11:30 > 0:11:34If you have a look... You can just peel the skin off like that
0:11:34 > 0:11:38and if you look, you can just flake away.
0:11:38 > 0:11:44'A classic French supper that would traditionally be served with a fresh green salad.'
0:11:45 > 0:11:48Hmm! Perfectly cooked.
0:11:48 > 0:11:51'The best things really do come in small packages.'
0:12:01 > 0:12:07'Like the papillote, there are certain techniques and recipes that require finesse in French cuisine,
0:12:07 > 0:12:11'none more so than the art of bread-making.
0:12:11 > 0:12:14'There are three times more bakeries in Paris than in London
0:12:14 > 0:12:21'and for good reason as most Parisians will pick up fresh baguettes every day.
0:12:21 > 0:12:27'I'll need some for my next recipe and I always get them from a local boulangerie.
0:12:27 > 0:12:31'Bakers are compared to artists in Paris.'
0:12:31 > 0:12:36- Attends, attends! Une minute! - 'And Christophe Vasseur is considered one of the best.'
0:12:36 > 0:12:40Le pain des amis. La specialite! Salut, hein? A bientot.
0:12:42 > 0:12:46- Rachel!- Bonjour, Christophe. - How are you?- I'm good.
0:12:46 > 0:12:49- A beautiful selection, as always. - Thank you.
0:12:49 > 0:12:54- But what you're most famous for is "le pain des amis". - Particularly this bread.
0:12:54 > 0:12:56The famous "bread of friends".
0:12:56 > 0:13:00Exactly. Two-thirds of the taste is in the crust.
0:13:00 > 0:13:04Your bread and French bread, this is the biggest difference - crust.
0:13:04 > 0:13:08In the UK, we don't have the same bread culture as in Paris.
0:13:08 > 0:13:13No, it's in our soul, it's in our blood, the bread.
0:13:13 > 0:13:19We cannot have a day without bread, otherwise we become sad and angry.
0:13:19 > 0:13:24People would cross Paris. People would take their cars and do 20 kilometres
0:13:24 > 0:13:31in order to buy some good and fantastic bread. There is no other culture where you see that.
0:13:31 > 0:13:33Perfect. Merci.
0:13:35 > 0:13:40'I'll pop back later for some tips on how to make the perfect baguette.
0:13:40 > 0:13:44'In the meantime, I'm going to use one for my next recipe.'
0:13:48 > 0:13:50Oeufs en cocotte, eggs in pots,
0:13:50 > 0:13:54this dish is a Parisian store cupboard dish.
0:13:54 > 0:13:59I'll use teacups for my recipe, but traditionally, you would use ramekins.
0:13:59 > 0:14:02It's my little British touch - cup and saucer.
0:14:02 > 0:14:05Tea for two. 'If you want to prepare it my way,
0:14:05 > 0:14:10'make sure the teacup porcelain isn't too thin or it'll crack in the oven.'
0:14:10 > 0:14:13Creme fraiche, a nice dollop.
0:14:13 > 0:14:17'The creme fraiche's sharp flavour will cut through the rich egg.'
0:14:17 > 0:14:20Full-fat creme fraiche, bien sur!
0:14:20 > 0:14:25If you want to, you can do a light version, but that's on your own conscience.
0:14:26 > 0:14:29Season it with a bit of nutmeg.
0:14:29 > 0:14:35You could add a pinch of cumin if you'd like, paprika, a little bit of chilli powder.
0:14:35 > 0:14:39It's really as you like. A pinch of salt.
0:14:39 > 0:14:42Pepper.
0:14:42 > 0:14:44And then you add your eggs.
0:14:51 > 0:14:55Add some dill, which has a lovely fresh taste.
0:14:55 > 0:14:58And one more spoon.
0:14:58 > 0:15:02I've made them before with a Bechamel sauce or cheese sauce.
0:15:02 > 0:15:07That's really delicious, too, but this is the quickest version.
0:15:07 > 0:15:12Et voila. That is your oeuf en cocotte, your eggs in pots.
0:15:12 > 0:15:16All you need to do now is bake it. Grab a tray.
0:15:16 > 0:15:20Or you can use a baking dish and you can put your cups in there.
0:15:20 > 0:15:22In it goes.
0:15:26 > 0:15:29Just some lukewarm water out the tap.
0:15:29 > 0:15:33'Fill the improvised bain-marie so the water covers half the teacups.
0:15:33 > 0:15:37'That will make them cook evenly at 180 degrees.'
0:15:37 > 0:15:42I love my eggs on the runnier side, so about 15 minutes in the oven,
0:15:42 > 0:15:46but if you want them firmer, give it a little longer.
0:15:46 > 0:15:49Let's have a look. Oh...
0:15:49 > 0:15:51Yes!
0:15:51 > 0:15:53They look perfect.
0:15:56 > 0:15:59'And now for the finishing touches.'
0:15:59 > 0:16:02I'm going to add a bit of...
0:16:03 > 0:16:06A little bit of salmon eggs on top.
0:16:06 > 0:16:11'Salmon eggs were a great discovery for me. You can get them in specialist shops.
0:16:11 > 0:16:16'They work really well in all egg-based dishes.' Adds saltiness
0:16:16 > 0:16:23to the oeuf en cocotte. The lovely thing about this recipe is you can dress it any way you like.
0:16:23 > 0:16:29You can root round your fridge and see what you've got left over. Ham, mushrooms, whatever you like.
0:16:29 > 0:16:35Let's not forget baguette soldiers. Quite important. You need some dipping action.
0:16:35 > 0:16:40'Don't even think about soft white bread. The crunch packs the punch.'
0:16:40 > 0:16:43Aw, they look so pretty.
0:16:43 > 0:16:48And that's it. My oeuf en cocotte. This is the fun part - eating it.
0:16:48 > 0:16:51That looks pretty amazing.
0:16:54 > 0:16:57I don't know what to say. It's good!
0:16:57 > 0:17:02'The tastiest teacup you've ever seen - glorious gooey egg
0:17:02 > 0:17:05'and the crunchiest, freshest of baguettes.
0:17:11 > 0:17:17'On paper, all you need to make a baguette is flour, water, salt and yeast,
0:17:17 > 0:17:21'but in reality it's all about the mise en forme. The shaping.'
0:17:21 > 0:17:25- Mind your head here.- 'Christophe is going to show me how.'
0:17:25 > 0:17:32- The first thing is the dough, here. - Mm-hm.- The first secret is not to mix it too much.
0:17:32 > 0:17:37And to leave it a long time. What makes French bread so specific
0:17:37 > 0:17:41is also the fact that we have a very wide choice of wheat.
0:17:41 > 0:17:48- Some varieties that are very unique. We're going to shape together... - Let's do it.- Let's do the shaping.
0:17:48 > 0:17:53You see some dough and we'll shape it the baguette way.
0:17:53 > 0:17:59- You fold it and flatten it. Fold it again.- 'Christophe tells me the secret to perfect baguette crust
0:17:59 > 0:18:03- 'is for the dough to be warm when you're shaping it.'- Stretch it.
0:18:03 > 0:18:08- We have the baguette. - You make it look so simple.- It looks simple, but it's very tricky.
0:18:08 > 0:18:15Because this is alive. It's just like a woman. You talk to her a bit too loud and, no, no.
0:18:15 > 0:18:17It becomes angry.
0:18:17 > 0:18:24A bread shall be the results of the passion, of the sensitivity of a man or a woman,
0:18:24 > 0:18:28- whoever transforms the flour. - I'll have a go.
0:18:28 > 0:18:31- So fold it over first.- Yes!
0:18:31 > 0:18:34- And then...- Fold it.- ..again. Yeah.
0:18:34 > 0:18:36- I need a lot of practice.- Yeah!
0:18:36 > 0:18:39- And then...- Wait! Yeah, go ahead!
0:18:40 > 0:18:43Not too much, not too much.
0:18:43 > 0:18:49- What happens next?- We leave it for 10 minutes.- 'After the bread has rested, it's into the oven
0:18:49 > 0:18:52'at 270 degrees for 15 minutes.
0:18:52 > 0:18:57'Et voila! There you have it. The perfect baguette.'
0:18:58 > 0:19:01Crunchy crisp crust there.
0:19:01 > 0:19:03And it smells amazing.
0:19:07 > 0:19:08Mmm!
0:19:11 > 0:19:16'In France, it's against the law to use preservatives in some bread,
0:19:16 > 0:19:22'so the following day my fresh baguettes have turned into a potential tooth hazard.
0:19:22 > 0:19:26'But for my next dish, a stale baguette is just the job.'
0:19:26 > 0:19:33This is a great way of using leftover, old, stale baguette and making it into something new.
0:19:33 > 0:19:39'In fact, for this recipe an old baguette will work even better than a fresh one.
0:19:43 > 0:19:46'Beef Bourguignon - a classic dish.
0:19:46 > 0:19:52'But I've got a little twist on it that always proved to be a hit in my petit Parisian restaurant.
0:19:52 > 0:19:56'And for my version, I'm going to need that stale, old baguette.
0:19:56 > 0:20:00'Start off by coating the beef in flour.'
0:20:00 > 0:20:04It's worth - oh, my goodness! I'm wearing the wrong dress.
0:20:04 > 0:20:07I'm dusting myself right now.
0:20:07 > 0:20:10'The flour will thicken the stew later.'
0:20:10 > 0:20:15I'm using beef shin, fairly big chunks.
0:20:15 > 0:20:19I prefer doing big chunks. It takes longer, but it's better.
0:20:21 > 0:20:27OK. 'Then sear the beef. It will bring out the sugars in the meat and make it more flavoursome.'
0:20:27 > 0:20:33It's got a lovely golden colour. When it's caramelised on one side, just turn it over. Almost done.
0:20:33 > 0:20:36That looks good.
0:20:36 > 0:20:43'Remove the meat, but keep the oil. Then add 150g of smoky bacon, a handful of baby onions,
0:20:43 > 0:20:45'a clove of garlic...' Oh!
0:20:46 > 0:20:51Coming out everywhere! 'And some cracked black peppercorns.'
0:20:51 > 0:20:56The little black bits at the bottom actually make the stew taste better.
0:20:56 > 0:20:59My herbs go in. A sprig of rosemary,
0:20:59 > 0:21:02bay leaf, a sprig of thyme.
0:21:02 > 0:21:06The meat goes in there. Just bung it in.
0:21:06 > 0:21:10Red wine. You should use wine you can actually drink.
0:21:10 > 0:21:14If it's not good enough to drink, it's not good enough to cook with.
0:21:14 > 0:21:17And then 150ml of water.
0:21:18 > 0:21:22'Add a teaspoon of salt and another of sugar.'
0:21:22 > 0:21:25A teaspoon of tomato paste.
0:21:27 > 0:21:29Oh, I forgot my parsley stalks.
0:21:31 > 0:21:34Just chop.
0:21:34 > 0:21:38They go in. They'll flavour your stew as well.
0:21:38 > 0:21:41Lid on. In the oven it goes.
0:21:41 > 0:21:43About three hours.
0:21:44 > 0:21:48Et voila! That's it for now.
0:21:48 > 0:21:53'While that's stewing away, it's onto my delicious dumplings.
0:21:53 > 0:21:57'Cut the stale baguette into small pieces and add some parsley,
0:21:57 > 0:22:02'then pour over 250ml of warm milk. The staleness stops it going mushy.'
0:22:02 > 0:22:08Let your bread soak up all that milk. A generous pinch of salt.
0:22:10 > 0:22:13A bit of black pepper. Nutmeg.
0:22:17 > 0:22:21I need one egg to make everything stick together.
0:22:21 > 0:22:26Grab a wooden spoon, give it a mix. I need a tablespoon of flour.
0:22:28 > 0:22:32Mix it all together. It looks ready.
0:22:32 > 0:22:36All you need to do now is you kind of squash them together.
0:22:36 > 0:22:39It's about a golf ball-size shape.
0:22:42 > 0:22:46Those are the dumplings done.
0:22:46 > 0:22:49They just need to cook on each side.
0:22:49 > 0:22:52They're starting to crisp up really lovely.
0:22:52 > 0:22:56These are browning nicely. Time to get my stew out the oven.
0:22:56 > 0:22:59Oh! Ah! Hot! Hot! Whoo!
0:23:01 > 0:23:02Yum!
0:23:02 > 0:23:07Oh, it's bubbling away. Now I just need to serve up.
0:23:07 > 0:23:12'I put some chopped mushrooms in at the last minute to stop them getting soggy.
0:23:12 > 0:23:17'The French would serve this with tagliatelle pasta or potatoes,
0:23:17 > 0:23:21'but I think these crispy baguette dumplings fit the bill.'
0:23:21 > 0:23:25Classic French recipe with a little twist from me.
0:23:25 > 0:23:32'If you want to know more about any of the recipes in the programme, log on to:
0:23:42 > 0:23:50'And from a French classic to the modern. Next up is my take on a very indulgent dessert.'
0:23:50 > 0:23:52Merci beaucoup. Au revoir.
0:23:52 > 0:23:57'Parisians will use basic cooking chocolate when making it,
0:23:57 > 0:23:59'but I like a better quality bar.
0:23:59 > 0:24:04'Grab a spoon. It's about to get messy.'
0:24:06 > 0:24:10Moelleux au chocolat is one of my favourite desserts.
0:24:10 > 0:24:17It has an amazing, oozing chocolate centre. I've added my own little touch, which is salted caramel.
0:24:17 > 0:24:21'I'm going to make the gooey caramel filling first.
0:24:21 > 0:24:25'And for that I'm going to need 150g of sugar.'
0:24:25 > 0:24:31To start off with, you just want to sprinkle enough sugar to cover the bottom of the pan.
0:24:32 > 0:24:37If you add it all in one go, you're most likely to mess up your caramel.
0:24:37 > 0:24:42The sugar will crystallise, become one big lump and not melt properly.
0:24:42 > 0:24:47'Add all the sugar and cook until it reaches a kind of cola colour,
0:24:47 > 0:24:49'and pour in 150ml of double cream.'
0:24:49 > 0:24:53When you put the cream in, stand back a bit or you'll get a facial.
0:24:53 > 0:24:55So...
0:24:56 > 0:24:58Oh! It's gone a bit crazy.
0:24:58 > 0:25:05Add your salt. A teaspoon. It just adds a bit more sophistication to your caramel.
0:25:05 > 0:25:10'The story goes that salted caramel was created in Brittany in the '70s.
0:25:10 > 0:25:15'I'm using fleur de sel. It's hand-harvested and fairly expensive,
0:25:15 > 0:25:20'but you can also use coarse sea salt. Caramel can crack if you overheat it.
0:25:20 > 0:25:26'A temperature of 108 degrees or when it coats the back of the spoon should do it.'
0:25:27 > 0:25:33Pour it into your bowl. And that now is going to go into the fridge.
0:25:33 > 0:25:38Careful. 'While the caramel chills, get on with the chocolate sponge.'
0:25:38 > 0:25:42The most important ingredient - chocolate.
0:25:43 > 0:25:46I'm using a dark chocolate.
0:25:46 > 0:25:49Minimum cocoa solids is 60%
0:25:49 > 0:25:56just because we are diluting the chocolate taste with butter, with sugar, with flour.
0:25:56 > 0:26:01And if you use a milk chocolate, you don't get that strong chocolate taste.
0:26:01 > 0:26:06'Add 85g of butter. The Parisians tend to use unsalted butter to cook,
0:26:06 > 0:26:11'but if you want a more intense flavour, go for salted.'
0:26:11 > 0:26:15It's starting to simmer away. You only want a light simmer.
0:26:15 > 0:26:18'While that melts, grease some ramekins.'
0:26:18 > 0:26:26Tip a bit of cocoa powder in there, about a tablespoon. Tip it in your hand so it coats all the way.
0:26:26 > 0:26:30'Then mix 170g of light brown sugar and 85g of flour.'
0:26:30 > 0:26:38How's this doing? Resist the temptation of dipping your fingers in there.
0:26:38 > 0:26:43I'll just pour it in here with my flour and my sugar and you just mix it together.
0:26:43 > 0:26:49'Into my lovely chocolate mix go six eggs.'
0:26:49 > 0:26:53So give it a good scrape at the bottom.
0:26:53 > 0:26:57And that's it. You want to fill about three-quarters,
0:26:57 > 0:27:03the reason being you need to leave a little bit of room to put your caramel in the middle.
0:27:03 > 0:27:07The essential part is chilling it because when you come to bake it,
0:27:07 > 0:27:11the middle stays uncooked for your oozy centre.
0:27:11 > 0:27:17'The desserts need to chill for about an hour, which gives me time to do my least favourite job.'
0:27:19 > 0:27:22They're chilled.
0:27:22 > 0:27:24My caramel
0:27:24 > 0:27:26in my piping bag.
0:27:26 > 0:27:32All you need to do at this point is put it in the middle and then you just squeeze.
0:27:32 > 0:27:36Like that. There you go. A dollop in the middle.
0:27:38 > 0:27:40Like that.
0:27:40 > 0:27:44There you go. That's pretty amazing.
0:27:44 > 0:27:49'Put the puddings in the oven at 180 degrees for 15 minutes.
0:27:49 > 0:27:53'You want cooked around the edges and gooey in the middle.'
0:27:53 > 0:27:56They look like they're ready!
0:27:59 > 0:28:03Careful. It's hot. They're puffed up a little bit.
0:28:06 > 0:28:08Ah...
0:28:08 > 0:28:09Oooh!
0:28:09 > 0:28:12Wow. Caramel there.
0:28:15 > 0:28:16Oh...!
0:28:16 > 0:28:19That's pretty awesome. Look at that.
0:28:20 > 0:28:23A perfect moelleux au chocolat.
0:28:23 > 0:28:27You just want to eat it straight away. A wee bit hot.
0:28:28 > 0:28:30Mmm.
0:28:36 > 0:28:40'Next week I visit the biggest food market in the world
0:28:40 > 0:28:46'where I challenge the butchers to try my steak tartine with a Japanese twist.'
0:28:46 > 0:28:48I am terrified!
0:28:48 > 0:28:52'Things get cheesy...' Look at all that cheese. You only live once!
0:28:52 > 0:28:59'..with my take on a tartiflette. And I cook a deliciously decadent chocolate mousse.'
0:28:59 > 0:29:02It's like, whoa - chocolate!
0:29:18 > 0:29:20Subtitles by Red Bee Media Ltd