If there had ever been a mimimalist movement in food, we're pretty sure these Chocolate Cornflake Clusters would've been at the forefront of it. When yo...
If there had ever been a mimimalist movement in food, we're pretty sure these Chocolate Cornflake Clusters would've been at the forefront of it. When you travel to France, it becomes immediately evident that the pastries are numerous and one more complex than the next. So, these super simple to make chocolate clusters could feel a bit out of place.
But, just like a simple haute couture dress, it becomes eviden that the simplicity is the genius behind these French treats. The only thing we wonder is why wonder why we didn't come up with something so simple ourself. But then it's only fitting that it takes a mastermind like French pastry chef Jacque Pepin to make something so simple yet so brilliant.
Go stock up on all your baking essentials, then share your creation with us by tagging @saltandwind and #swsociety on social!
coarsely chopped
coarsely chopped
Prepare: Line a rimmed baking sheet with parchment paper and set aside. Place chocolate in a heatproof bowl then set over a pan of simmering water and stir until smooth, about 5 minutes. Remove from heat and immediately stir in the cornflakes until they're well coated (it's totally fine if some of them get broken and crushed).
Refrigerate: Use a tablespoon to scoop up a bit of the mixture then drop onto the prepared baking sheet. Repeat, leaving 1-inch in between each cluster until you've used up all the mixture. Set aside to cool (or refrigerate or freeze) until ready to use.
Melting the chocolate this way is super easy and quick but the chocolate may melt a bit when you go to serve it. If you want to avoid that, you'll have to temper the chocolate, which isn't necessary if you're eating them at home but might be a good idea if you're giving them out as a present. Clusters can be stored in an airtight container and refrigerated or frozen for up to 1 month.
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