Our “Tata Chocolat”, Julie Haubourdin, from the Cité du Chocolat Valrhona in Tain l’Hermitage, tells us all about the famous CheeseCakes.
But as today is October 31, Halloween day, Julie also gave us one of her “homemade” recipes to make a pastry: “Coeur Coulant de Sang”….In fact, a Coulant au Chocolate with a heart (coulis) of Raspberry.
Julie then gave us her recipes for CheeseCakes, the “New Yorker” to start with (with baking), but also a CheeseCake recipe without baking.
Gourmet Recipes to Listen to HERE