Charlotte Malakoff

Charlotte Malakoff

The finished dessert, topped with chocolate shavings.

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Uploaded on Jan 24, 2012

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Charlotte Malakoff: Melting Chocolate

Charlotte Malakoff: Melting Chocolate

Slowly melting dark Belgian chocolate for inclusion in the dessert.

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Uploaded on Jan 24, 2012

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Charlotte Malakoff: Baking Biscuits à la Cuillère

Charlotte Malakoff: Baking Biscuits à la Cuillère

The Charlotte mold is to be lined with liquer-dampened biscuits à la cuillère, or ladyfingers. This batch just came out of the oven.

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Uploaded on Jan 23, 2012

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Charlotte Malakoff: Lining the Mold

Charlotte Malakoff: Lining the Mold

Here, the liquer-dampened biscuits à la cuillère line the Charlotte mold, ready for the addition of the chocolate-almond cream mixture.

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Uploaded on Jan 23, 2012

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Charlotte Malakoff: The Filled Mold

Charlotte Malakoff: The Filled Mold

The completely assembled dessert, ready to be weighted and chilled.

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Uploaded on Jan 23, 2012

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Le Marquis au Chocolat

Le Marquis au Chocolat

From Julia Child's "The French Chef Cookbook", a biscuit au chocolat (chocolate-butter...

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Uploaded on Jan 23, 2012

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Madeleines à la Commercy

Madeleines à la Commercy

Delicious madeleines baked in the Commercy manner.

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Uploaded on Jan 23, 2012

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Cassoulet is Served...

Cassoulet is Served...

The finished cassoulet is brought right to the dining table in its casserole. To serve, the host...

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Uploaded on Dec 22, 2011

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Cassoulet: After Cooking

Cassoulet: After Cooking

The beautiful, brown crust atop the hot, bubbling, rich, thick, ready-to-eat cassoulet.

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Uploaded on Dec 22, 2011

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Cassoulet: The Assembly, Part V

Cassoulet: The Assembly, Part V

The fully assembled cassoulet, topped with a thick layer of breadcrumbs (I used an oven-dried...

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Uploaded on Dec 22, 2011

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Cassoulet: The Assembly, Part IV

Cassoulet: The Assembly, Part IV

The casserole is topped up with the cooking liquids from the lamb braise, the pork loin roast and the beans.

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Uploaded on Dec 22, 2011

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Cassoulet: The Assembly, Part III

Cassoulet: The Assembly, Part III

The confit of duck legs have been added to the casserole, along with more of the beans. Here, I...

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Uploaded on Dec 22, 2011

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Cassoulet: The Assembly, Part II

Cassoulet: The Assembly, Part II

Assembling the meats in the casserole. Here, the sausages and slices of the pork belly are layered in.

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Uploaded on Dec 22, 2011

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Cassoulet: The Assembly, Part I

Cassoulet: The Assembly, Part I

Assembling the meats in the casserole. Here, slices of the loin of pork are laid over a layer of...

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Uploaded on Dec 22, 2011

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Cassoulet: The Meats

Cassoulet: The Meats

The prepared meats, ready to be assembled into cassoulet.

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Uploaded on Dec 22, 2011

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Cassoulet: Ready for Assembly

Cassoulet: Ready for Assembly

The prepared meats and beans, ready to go into the casserole.

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Uploaded on Dec 22, 2011

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Cassoulet: Browning the Duck Legs Confit

Cassoulet: Browning the Duck Legs Confit

Browning the duck legs confit in their own (and goose) fat.

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Uploaded on Dec 22, 2011

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Cassoulet: Cuisses de Canard Confit

Cassoulet: Cuisses de Canard Confit

Duck legs confit, which are duck legs prepared and preserved in fat. These were made a week or so...

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Uploaded on Dec 22, 2011

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