Francois Payard and I
Food Fashionista is starting the weekend off on a very sweet note with a recipe from a James Beard and Bon Appetit "Pastry Chef of the Year", Francois Payard. So this weekend, put your baking gloves on, and blissfully enjoy these divine treats with your friends and family. Another suggestion is packing them in a nice tin and sharing with your office mates on Monday. I guarantee you will definitely be sure to score a lot of extra "Brownie" points!
FRANCOIS PAYARD’S – Brownie with White Chocolate Chips and Walnuts
Preheat the oven to 140 degrees C.
Whisk together the eggs, sugar, vanilla, and salt in a mixing bowl. Combine the butter and chocolate and add to the mixing bowl. Fold in the flour, followed by the walnuts and white chocolate chips. Pour into a large shallow rectangular cake pan until the batter is approximately 2-3 cm deep. Bake in the oven for 40-50 minutes, or until a knife plunged into the center barely comes out clean. Cool in the pan, and cut into the rectangles if desired. Serve at room temperature.
What you will need:
Large shallow rectangular cake pan
720 G Sugar
2 TSP vanilla
1 TSP salt
450 G unsalted butter, melted
285 G bitter chocolate, melted
320 G flour
300 G walnut pieces
400 G white chocolate chips