With milk chocolate sauce sandwiched between layers of crêpes, this dessert from Chef Stéphane Reynaud’s book Terrine has no faults.
What to buy: Vanilla sugar is granulated sugar that’s been perfumed with vanilla beans and seeds. It can be purchased at specialty food shops, or, to make your own, just bury scraped vanilla beans and their seeds in your sugar and store in an airtight container. A sachet is roughly equal to 2 teaspoons.
This recipe was featured as part of our Terrines Made Easy story.
Photo Credit: Charlotte Lascève
Beverage pairing: Dow’s Fine Ruby Port, Portugal. Port is always a good match for chocolate desserts, and you can generally go with either a tawny or a ruby. For this, a ruby port might be more refreshing. Ruby ports can be rich and dense as in a vintage or vintage-style, or they can be lighter and less substantial, designated by the simple term ruby on the label. In the case of this light and pretty terrine, the latter is a better choice. Served slightly chilled it will offer a refreshing wash after each bite of terrine.
Recipe from TERRINE by Stéphane Reynaud (Phaidon, $29.95), www.phaidon.com