Greetings Pirates!

 

I am a French native. I moved to the USA in 1999. I was born in Belfort, a town in the North East corner of France, near the Swiss and German border. The town was founded in the 12th century, fortified by Vauban in the 17th century. Bartholdi (who built the Statue of Liberty) honored the town with a huge sandstone Lion to commemorate the courage of the inhabitants during the war against Prussia in 1870-71.

In my sparetime, I enjoy paddle boarding and salsa dancing.

 

Bienvenue! Welcome!

 

Mme. Rencker

 

2 recipes below: Mousse au Chocolat & Crepes:

 

CHOCOLATE MOUSSE:

**Disclamer: Do not use old eggs. Always keep the mousse refrigerated and do not keep longer than 24 hrs as it contains raw eggs!**

 

Melt 1 cup chocolate chips (I use Ghirardeli’s 60% dark) with 6 tbsp unsalted butter in a saucepan (on very low temperature).

 

Separate 4 (very fresh (just bought)) eggs into 2 bowls.

 

Beat the egg whites with a pinch of salt until hard peaks form. (if you touch it, the peak will come up and not bend back down).

 

In the bowl with the yolks, add about 1/3 cup sugar. Beat until very pale in color.

Add ½ cup heavy whipping cream. Mix well.

 

Mix the melted chocolate with the yolk mixture.

 

With a wooden spoon, fold the egg whites into the chocolate mixture (delicately) until incorporated. You may want to pour it into individual serving dishes or a nicer bowl. 

 

Cover it with wrap

Place it in the fridge until it hardens (about 2 hrs.)

Eat within 24h (the eggs are uncooked so make sure you don't keep it for longer than that!)

 

 

CREPES:

In a bowl, mix together until pale:

2 eggs

2 to 3 tablespoons of sugar (1/8 cup)

1 teaspoon of pure vanilla extract

 

Then add and mix until smooth:

2/3 cup of Flour

 

Then add and mix:

1 cup + 2 tablespoons of milk

Pour the milk slowly (little by little) and mix well until smooth and liquid.

 

In a flat pan, melt 1/2 stick of unsalted butter.

Pour the butter in your batter and mix.

 

Use a laddle to pour enough batter to coat the pan (not too thin, not too thick),

Cook over medium heat and flip them when the bottom is golden. (times may vary depending on type of stove - you will need to check by picking out a side and looking under the crepe.

 

Bon Appetit!

 

 

 

Braden River High School
School District of Manatee County, Florida