This month we have two different drink recipes, and two different chocolate recipes! Our food this month is inspired by two major moments in the Harry Potter series. In their third year, team Chosen One meet their first dementor! Thankfully, Professor Lupin is on scene, and provides the necessary chocolate to help them overcome the intense cold and overwhelming sadness and hopelessness the dementors leave wizards with when they leave. This month, we decided to make our favorite chocolate recipes! Hale made (according to the internet) the BEST brownie recipe ever. It’s a brownie! I, Victoria, made chocolate ravioli. I have suggestions…
In year three, Hogwarts students are finally allowed to visit Hogsmead! This is the entirely wizard filled village near the school. The team visits the local pub (as one does) and tries butterbeer for the first time! So we decided this month, we’re drinking our version of butterbeer!
- 1-1/2 oz butterscotch syrup (recipe follows)
- 1-1/2 oz apple crown/apple whisky
- 1/2 oz butterscotch liqueuer
- 1 cup ginger ale, cold
- Whipped cream (optional)
- INGREDIENTS:2 cups sugar
- 1 cup water
- 4 TB salted butter
- 1/2 tsp baking soda
- 1 cup hot water
- In a tall sauce pot, combine sugar, the first cup of water and butter.
- Turn on heat to medium low and stir until sugar melts.
- Once the sugar has melted, stop stirring and turn up the heat to medium high.
- Bring to a boil, swirling the pan to keep the mixture moving.
- If needed, use a wet pastry brush to wash down crystals that form on the side of the pan.
- Cook until the mixture is golden brown and caramelized, making sure to pull it off the heat before it burns.
- Add the baking soda and stir it in (the mixture will bubble up).
- Slowly pour in remaining hot water and stir until smooth.
- If the mixture separates when the water is added, reheat it over low heat and stir until any sugar clumps melt.
- 1200g Heavy Cream
- 800g Dark Chocolate
Heat cream to boil and add chocolate. Stir until completely melted. It will be thick. Place in freezer.
Pipe ganache into Fouille de Brick and wrap. Puncture with toothpicks to hold in place, or use egg wash to secure two pieces of pastry together around ganache filling. Bake at 350 degrees for five minutes.
I made my own Fouille de Brick, but I highly suggest buying it. It can get pricey, so it is probably okay to substitute fyllo dough for Fouille de Brick. I have never tried it, but the pastries are similar. Brick dough is just a bit thinner.
Fouille de Brick (Brick Dough)
- 240 grams high gluten or bread flour
- 45 grams durum flour or all-purpose flour
- 1 teaspoon salt
- 2 cups water
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon sugar
Whisk dry ingredients together, and wet ingredients together, then combine them and whisk until the mixture is smooth. Refrigerate mixture overnight. Place a non stick pan on the stove at low heat, even over a double broiler if possible. With a pastry brush, lightly brush mixture around pan in a circular motion on a thin, even layer. The best layer is one you can see through. When the mixture starts to crumble and lift around the corners, gently pull up on the corner and lift the pastry from the pan in one, clean motion. One batch makes about 40 sheets. Clean sheets up, and fill with mixture.
Hale’s Brownies: https://tasty.co/recipe/ultimate-brownies
- 2 ½ sticks unsalted butter, plus more, softened, for greasing
- 8 oz (225 g) good-quality semisweet chocolate, or bittersweet chocolate, 60-70% cacao, roughly chopped
- ¾ cup (90 g) unsweetened dutch process cocoa powder, divided
- 1 tablespoon espresso powder
- 2 cups (400 g) granulated sugar
- ½ cup (110 g) dark brown sugar, packed
- 2 teaspoons vanilla extract
- 2 teaspoons kosher salt
- 6 large eggs
- 1 cup (125 g) all-purpose flour
- flaky sea salt, for sprinkling
- Grease a 9×13-inch (23×33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with softened butter.
- Combine the chopped chocolate, ¼ cup (30 g) of cocoa powder, and espresso powder in a heatproof liquid measuring cup or medium bowl and set aside.
- Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.
- Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes. It will be similar to the texture of very thick pancake batter.
- With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth.
- Position a rack in the middle of the oven and preheat to 350°F (180°C).
- Sift in the flour and remaining cocoa powder and use a rubber spatula to gently fold until just combined.
- Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake until lightly puffed on top, about 20 minutes.
- Remove the baking pan from the oven using oven mitts or kitchen towels, then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly. Sprinkle with flaky sea salt.
- Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 20 minutes more. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool.
- Set the brownies on a cooling rack and cool completely in the pan.
- Use the parchment paper to lift the cooled brownies out of the pan. Cut into 24 bars and serve immediately.