We’re really just getting into the heart of BBQ season. We’ve really been taking advantage of it recently and coming up with some creative grilling meals too. Of course, we’ve had to figure out what to serve alongside the smoky delicacies the grill can fashion, and what to eat afterwards too. After searching up some interesting recipes I came up with this one from Ricardo Cuisine for pastry squares with white chocolate and raspberries. Turns out baking and grilling go together REALLY well.
Ingredients include 6 oz. of white chocolate in coarse chunks, ¾ of a cup of sugar (pastries, you tempt me so), a cup of unbleached flour, ½ a teaspoon of baking powder, 2 eggs, 2 teaspoons of vanilla extract, 3 tablespoons of milk, and of course a cup of fresh raspberries. This is about enough for pan-full of squares which you can cut into 8 good sized decadent squares.
Now I’m sure some of you are plenty good at baking but I’ll go through the process step by step. So
here goes:
1.) First you’ll need to melt the chocolate in some kind of vessel (a double boiler works well), and
make sure to stir because chocolate is thick when melted and will denature if you let it stand in
a hot container.
2.) Set that aside when it’s melted to mix together the portions of flour and baking powder in a
bowl.
3.) Crack your eggs into another bowl and mix in sugar, then take an electric mixer and mix until the
mixture turns pale and creamy. While you’re at that, add the melted chocolate and vanilla. Then
add the mixed flour and baking powder bit by bit, alternating with milk as the batter thickens,
stirring with a wooden spoon. Once you’ve got a doughey substance, put in the raspberries and
gently fold those in.
4.) Put it all in a suitably sized buttered pan (about 8x8 inches works) and cook it! Bake it for about
40 minutes in a preheated oven at 350 F. A good metric here is to sink a toothpick into the
centre. When you pull it out, if it comes out clean, the pastries are done. Let everything cool
down and serve.
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