Chocolate marquiseThis is the richest chocolate dessert ever, and Geneviève's favourite: it feels like eating frosting.
I have tried making it with milk chocolate and with white chocolate, and I have even put one on top of the other to make a higher cake. Decadent!Chocolate mousseThis is an easy, foolproof dessert. Serving it in fancy glasses helps make it special.Choux pastry (Pâte à choux)This is a must in your baking arsenal. Few ingredients but lots of technique! Read on....
You can stuff them with ice cream, whipped cream or crème pâtissière and then cover them with chocolate sauce or caramel. Unless you are making savoury ones, in which case you omit the sugar and you might want to add cheese or spices to the dough. You can then stuff them with chicken salad for example.
When stuffing with a cream, if you do not want to split the puffs open, you can pipe the cream in with a pastry bag through a small opening at the bottom of the puff.Coconut, saffron, shrimp and mango saladI have met a few challenges with this recipe ( getting saffron and ripe mangoes) but if you can find the ingredients, this is a refreshing complete summer salad!Coquille St JacquesThis is a classic recipe, St Jacques is the french name for scallops, and it is traditionally served in large shells thus the name Coquille.
You can jazz it up by using court bouillon to make the sauce and you can also add mushrooms to it as my friend Mandie used to doCourt bouillonThis is similar ro chicken broth but using seafood or fish ( shells, or bones)