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Chocolate Chocolate Chip Latkes with Creme Anglaise

My first attempt at chocolate chocolate chip latkes was to use brownie batter. Oy, what a mess!!!! Apparently, brownie batter just dissipates into the hot oil, creating a big oily mess in your skillet. Then, I had an idea--choux pastry! Perfect! The dough is a basic choux pastry (used for eclairs, cream puffs, crullers, etc.) with a few changes: a lot more sugar, vanilla and, of course, cocoa powder. Because of the chocolate, it can be difficult to tell when they're ready (and there's nothing worse than burnt chocolate!!!). While frying on the first side, look for bubbles to form in the center of the batter (just like pancakes), then you know it's time to flip. Continue frying on the second side for 2-3 minutes. And, ENJOY!!!!

1 cup water
6 tablespoons unsalted butter
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
1/4 cup unsweetened cocoa powder
4 eggs, plus water to make 1 cup total
1/2 cup semi-sweet chocolate chips
confectioners' sugar, for serving
Creme Anglaise, for serving

liquid measuring cup
medium saucepot
measuring cups
mixing spoon
medium bowl
measuring spoons
liquid measure shot glass
stand mixer fitted with paddle attachment
large skillet
2 teaspoons
spatula or slotted spoon
brown paper grocery bags

1. In a medium bowl, combine flour and cocoa powder with whisk. Set aside.
2. In a medium saucepot over medium heat, combine water, butter, sugar, vanilla and salt. Stir and cook until butter and sugar are melted and mixture starts to boil.
3. Add flour, in fourths, to sugar mixture, thoroughly mixing after each addition. You should have something that resembles chocolate playdough.
4. Put dough into the bowl of electric mixer. Allow to cool for about 5 minutes.
5. With mixer going at low speed, add eggs (and water) one at a time, making sure each egg is thoroughly incorporated before adding the next one.
6. With mixing spoon, fold in the chocolate chips.
7. Heat 1/2 inch oil in skillet.
8. Using the teaspoons, add batter to skillet, frying until bubbles form over surface of each latke. Flip and fry for an additional 2-3 minutes.
9. Drain on brown paper grocery bags.
10. Serve immediately topped with confectioners' sugar and Creme Anglaise.

Yields about 4 dozen latkes

2009 by Allison Lattman

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