What is Fleur de Sel? 

Fleur de Sel, translating literally to “Flower of salt”, is the crust of salt that forms on the surface of sea water as it evaporates. Fleur de Sel is grown in salt marshes and is then collected traditionally, using wooden racks by workers called paludiers. It is a rather labor intensive process which explains why fleur de sel is more expensive than table salt. Fleur de Sel is very often used in Brittany cooking and baking, as it’s grown/created on its coast – notably in Guérande, Noirmoutier and the Ile de Ré. 

I always bring back some Fleur de Sel from France in my luggage. But you can also easily find Fleur de Sel online (I recommend the Paludier or Le Saunier de Camargue) and in some specialty grocery stores. 

How to use Fleur de Sel? 

With Fleur de Sel, a little goes a long way. Use it as a tiny garnish, sprinkled over food, rather than the classic salt you would add to your dish in the process of cooking. In texture, Fleur de Sel comes in larger salt crystals. In taste, it has a higher moisture content than table salt, which makes the crystals often stick together and hence deliver a higher, more intense salt flavor on your tongue. 

This brownies recipe show you exactly how table salt and Fleur de Sel are used in different ways: the table salt is mixed with the dry ingredients and folded into the batter, while the Fleur de Sel is sprinkled on the brownies right before baking. 

How to get “crackly top” brownies?

The shiny and crackly crust of a brownie is a very thin layer of meringue that rises to the top when baking. This is achieved by incorporating air into the eggs and making sure the air stays in the batter.

Step 1 – Incorporate air into the batter. You should start by creaming the butter and sugar together very well, until pale and fluffy. Then, add the eggs and beat the mixture for at least 5 minutes until foamy. The longer you beat the batter after adding the eggs, the more air will get incorporated into the batter and the better the crackly crust on top will form. For this step, you will need a whisk: though it is much easier with a stand mixer with a whisk attachment, but doable by hand too, in my opinion.   

Step 2 – Keep the air in the batter. Once the egg batter is foamy, you can switch to a spatula and start adding the other ingredients: melted chocolate, flour, cocoa, etc… At this point, you want to mix the batter as little as possible, to keep all the air in. Use a spatula (not a whisk!) and stop mixing when ingredients are just incorporated.

If you follow these 2 steps, you should have a shiny and crackly curst form on top of your brownies.

More cooking notes: 

• Make sure you use unsalted butter. This recipe calls for salt and fleur de sel which will provide plenty enough salt for the brownies. If you use salted butter, the brownies will likely be too salty in taste. 
• I understand it can be tempting to reduce the amount of sugar, but I do not recommend it. I find that a whole cup of sugar is indeed needed to create a perfectly fudgy texture. The sugar also helps to form the crackly crust on the top. I know this may seem like a bit too much sugar, but they’re brownies after all!
• You can substitute the pecans for walnuts. For a nut-free version of these brownies, replace the 50g of nuts for 50g of extra chocolate chips.
• The key to fudgy-centered brownies is to not overmix the batter, nor over-bake it.
• This recipe is best suited for a square 8×8-inch (20.3×20.3cm) pan, lined-up with foil.

I hope you’ll love this Brownies with Pecans and Fleur de Sel recipe as much as I do! If you have any questions, feel free to leave a comment. 

You may also like:

• Buckwheat Chocolate Chip Cookies with Sea Salt 
• Chocolate Chip Cookies with Fleur de Sel
• Breton Salted Butter Sables
• Hazelnut Chocolate Sea Salt Granola
• Classic French Chocolate Truffles
• Classic French Chocolate Pots de Crème

Brownies with Pecans and Fleur de Sel

Print Recipe

Serves: 9 squares Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 4 voted )

Ingredients

1 cup (200g) granulated sugar
1/2 cup + 2 tbsp (145g) unsalted butter (at room temperature)
7 oz (200g) chocolate, chopped (dark or semi-sweet)
1 tsp vanilla extract
1 tbsp (15ml) espresso or coffee, cold
2 large eggs (at room temperature)
2/3 cups (80g) all-purpose flour
1 tbsp (7.5g)  cocoa powder
¼ tsp salt
1.75 oz (50g) chocolate chips (dark or semi-sweet)
1/2 cup (50g) pecans
1 tsp Fleur de sel

Instructions

Make sure you read the cooking notes (above) before you start.

Pre-heat your oven to 350°F (180°C) with a rack in the middle. Line a square 8x8-inch (20.3x20.3cm) pan with foil.

Step 1 - In a medium steel bowl, over a bain-marie, melt the 7 oz (200g) of chopped chocolate. Once melted, set aside to cool.

Step 2 - In a large mixing bowl, using a whisk, cream (*) the butter and sugar together. *Creaming means you need to whisk together the butter and sugar for about 5 minutes until pale and fluffy.

Step 3 - Add the eggs and whisk again for at least 5 minutes until foamy.

Step 4 - Switch to a spatula, and add the vanilla extract, espresso (or coffee) and melted chocolate and mix until just incorporated.

Step 5 - In a separate bowl, whisk together the flour, cocoa powder and salt. Fold the dry ingredients into the chocolate mixture until just incorporated. Fold in the chocolate chips and pecans.

Step 6 - Transfer the batter into the prepared pan and smooth out the top with a spatula. Sprinkle evenly with fleur de sel. Bake for 40 minutes until the edges are set and the middle is still soft.

Transfer onto a cooling rack and let cool for about 15-20 minutes before removing from the pan. Slice in 9 squares. Enjoy warm or chilled. 

The post Brownies with Pecans and Fleur de Sel appeared first on Pardon Your French.

What is Fleur de Sel? 

Fleur de Sel, translating literally to “Flower of salt” is the crust of salt that forms on the surface of sea water as it evaporates. Fleur de Sel is grown in salt marshes and is then collected traditionally using wooden racks by workers called paludiers. It is a rather labor intensive process which explains why fleur de sel is more expensive than table salt. Fleur de Sel is very often used in Brittany cooking and baking as it’s grown/created on its coast, notably in Guérande, Noirmoutier and the Ile de Ré. 

I always bring back some Fleur de Sel from France in my luggage. But you can also easily find Fleur de Sel online (I recommend the Paludier or Le Saunier de Camargue) and in some specialty grocery stores. 

How to use Fleur de Sel? 

With Fleur de Sel, a little goes a long way. Use it as a tiny garnish, sprinkled over food, rather than the classic salt you would add to your dish in the process of cooking. In texture, Fleur de Sel comes in large salt crystals. In taste, it has a higher moisture content than table salt, which makes the crystals often stick together and hence deliver a higher, more intense salt flavor on your tongue. This cookie recipe shows you exactly how table salt and Fleur de Sel can be used in different ways: the table salt is mixed with the dry ingredients and folded into the batter, while the Fleur de Sel is sprinkled on the cookies right before baking. 

Cooking notes: 

• A food scale is recommended for this recipe, as each cookie dough ball must be rolled in 60 grams balls. After several test batches, I found that 60 gram-cookies were the best in term of texture and size. 
• Make sure you use unsalted butter. This recipe calls for salt and fleur de sel which will provide plenty enough salt for the cookies. If you use salted butter, your cookies will likely be too salty in taste. 
• Melt the butter about 30 minutes before you start the recipe. Set aside and let it cool down to room temperature.
• Semi-sweet chocolate chips are perfect here. But you can also opt for milk chocolate chips or dark chocolate chips, or a mix. Using good quality chocolate will make a big difference. 
• Do not overbake the cookies. 17 minutes is the ideal baking time for me, but remember every oven is different. When taking the cookies out of the oven, the edges should be set and slightly golden but the centers should still look slightly gooey. Leaving them on the baking sheet for two extra minutes will set the center. You should then be able to transfer them onto a cooling rack (with the help of a spatula). 

I hope you’ll love this Chocolate Chip Cookies with Fleur de Sel recipe as much as I do! If you have any questions, feel free to leave a comment. 

You may also like:

• Buckwheat Chocolate Chip Cookies with Sea Salt 
• Breton Salted Butter Sables
• Hazelnut Chocolate Sea Salt Granola
• Classic French Chocolate Truffles
• Classic French Chocolate Pots de Crème

Chocolate Chip Cookies with Fleur de Sel

Print Recipe

Serves: 14-16 cookies Prep Time: 20 Minutes Cooking Time: 17 Minutes 17 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 13 voted )

Ingredients

10 tbsp/1.25 stick (140g) unsalted butter, melted and cooled
1 cup, packed (160g) dark brown sugar
½ cup (100g) white sugar
1 tsp vanilla extract
1 large egg at room temperature
1 ¾ cups (260g) all purpose flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt
150g semi-sweet chocolate chips (or milk, or dark)
2 tsp Fleur de sel (or sea salt flakes)

Instructions

Make sure you read the cooking notes before you start.

Step 1 - In a large mixing bowl, mix together the melted butter, brown sugar and sugar until fully incorporated and shiny. Add the egg and vanilla extract, and mix again until fully incorporated. 

Step 2 - Add the all-purpose flour, baking soda, baking powder and salt. Fold in these dry ingredients with a spatula until just combined – do not overmix. Fold in the chocolate chips. 

Step 3 -   Pre-heat your oven to 350F (180C) with a rack in the middle. Prepare two baking sheets lined with parchment paper. Shape little balls of cookie dough, weighing 60g each (about 2 tablespoons) and place them 3 inches apart onto the baking sheets. Sprinkle Fleur de Sel on top of each ball. 

Bake each baking sheet for 17 minutes, until the cookies are just set and lightly golden on the edges. Let cool for 2 minutes on the baking sheets and then transfer onto a cooling rack to cool completely.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  This post may contain affiliate links. Please see my Privacy Policy & Disclosure page for more details.

I tested many (many!) chocolate chip cookie recipes before finding a combination that I really loved, making tweaks along the way. Some of my inspirations include Duchess At Home Tripe Chocolate Chip Cookie recipe, Tara O’Brady’s Basic, Great Chocolate Chip Cookie recipe and French Chef Cyril Lignac’s Double Chocolate Chip cookie recipe. 

The post Chocolate Chip Cookies with Fleur de Sel appeared first on Pardon Your French.

If you think chocolate chip cookies couldn’t get any better – just wait, and try! 

Buckwheat, a staple ingredient in Brittany.

I have always had a fondness for alternative flours, especially buckwheat flour. Buckwheat, known in French as “blé noir” or “sarrasin”, is a central ingredient of Brittany cooking. It features in many of our local specialties, like savory buckwheat crepes or the earthy kig ha farz meat stew. I enjoyed this flour all throughout my childhood in France and I have always loved it for its distinct earthy and nutty flavours. 

Buckwheat flour is gluten-free which makes it a good choice for anybody with gluten sensitivities or celiac disease. It is packed with nutrients and versatile. It is also widely available and a great choice for anyone just starting to play around in the kitchen with alternative flours. 

Notes on Buckwheat flour in the US/Canada and in France 

Since starting this blog, I have had a lot of people asking me about buckwheat flour. The question that I get the most is what brand/type of buckwheat flour to buy in the US/Canada to recreate the same taste and look as in France? Most people point out that buckwheat flour is much darker in US/Canada, resulting in darker results in baked goods and crepes.  

What I have found from my experience of juggling back and forth between North American and French flours is that the French buckwheat flour is usually sold as refined, whereas buckwheat flour in North America is usually left whole-grain. 

The un-refined buckwheat flour found in North America is grainier and darker in color. It will for instance give you crepes that are much darker in color and with a more assertive taste. Examples of such North American whole-grain buckwheat flours are Bob’s Red Mill Organic Buckwheat Flour and the one you can find in bulk at a store like Bulk Barn. 

Refined French buckwheat flour is usually more fine, almost powdery and lighter in color. An example of French buckwheat flour is Treblec’s, which is sold everywhere in France, and online. This is probably one of the most famous brands, and one that I grew up enjoying for making crepes.  

I personally have no objection using either kind of these buckwheat flour – whole grain or refined. I just know what to expect. For instance, these Buckwheat Chocolate Chip Cookies will end up darker and earthier in taste when using whole grain buckwheat flour. Or they will end up lighter in color and more subtle in taste if using French Treblec’s flour (which I always have a bag of in my pantry!). I love both results – so I am fine with this difference. 

But if I make a batch of buckwheat crêpes and want them to be like the ones I enjoy in France, I make sure to use French Treblec’s buckwheat flour.

A few more cooking tips: 

• • Make sure you use unsalted butter. This recipe calls for adding 2 teaspoons of sea salt flakes (or fleur de sel) which will provide plenty enough salt for the cookies. If you use salted butter, your cookies will likely be too salty in taste. 
  • Melt the butter about 30 minutes before you start the recipe. Set aside and let it cool down to room temperature.
  • Choose good quality sea salt flakes such as Maldon.  Fleur de sel is also a great choice, such as Le Saunier de Camargue.
  • Semi-sweet chocolate chips are perfect here. Milk chocolate chips work great too. I also love these cookies with pecans – in this case, use 1 cup of chocolate chips and ½ cup chopped pecans. 

I hope you’ll love these Buckwheat Chocolate Chip Cookies with Sea Salt as much as I do! 

You may also like:

• Breton Salted Butter Sables
• Buckwheat Sables with Chocolate Chips
• Lavender Sable Cookies

Buckwheat Chocolate Chip Cookies with Sea Salt

Print Recipe

Serves: 16-18 cookies Prep Time: 20 Minutes Cooking Time: 15 minutes 15 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.4/5

( 13 voted )

Ingredients

10 tbsp/1.25 stick (140g) unsalted, melted and cooled
2/3 cup (130g) brown sugar
1/3 cup (65g) sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 cup (125g) all-purpose flour
1/3 cup (40g) buckwheat flour
¼ tsp baking soda
2 tsp sea salt flakes, divided
1 ½ cup semi-sweet chocolate chips

Instructions

Step 1 - In a large mixing bowl, mix together the melted butter, brown sugar and sugar until fully incorporated and shiny. Add the egg and vanilla extract, and mix again until fully incorporated. 

Step 2 - Add the all-purpose flour, buckwheat flour, baking soda and 1 tsp of sea salt flakes. Fold in these dry ingredients until just combined – do not overmix. Fold in the chocolate chips. 

Step 3 -   Pre-heat your oven to 350F (180C) with two racks centered.  Prepare two baking sheets lined with parchment paper. Drop cookie dough by rounded tablespoonfuls 2 inches apart onto the baking sheets. Sprinkle the rest of the sea salt flakes on top of each ball. 

Bake for 15 minutes, rotating pans halfway, until the cookies are just set and lightly golden on the edges. Let cool for 2 minutes onto the baking sheets and transfer onto a cooling rack to cool completely.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

This post may contain affiliate links. Please see my Privacy Policy & Disclosure page for more details.

The post Buckwheat Chocolate Chip Cookies with Sea Salt appeared first on Pardon Your French.