"Easy Baking"

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8190 Strawberry Lane
Falls Church, Virginia (in Merrifield)
1-571-282-4970


Toni Maurice Srour - Executive Pastry Chef


Chocolate LAVA

Ingredients:
1)   5 oz. Water
2)   6 oz. Sugar
3)   6 oz. Semi-sweet Chocolate
4)   7 oz. Bitter Chocolate
5)   6 Eggs
6)   3 oz. Sugar
7)   9 oz. Soft Butter
8)   2 oz. Sifted Flour
9)   1/3 tsp. Baking Powder

Preparation:
1)   Bring to a boil the water and sugar.
2)   Add the eggs and remaining sugar and stir to melt.
3)   Add the chocolate mix.
4)   Add the flour and baking powder.
5)   At the end...add the butter.
6)   Fill into greased ceramic cups with a 5 ounch portion.
7)   Bake in a convection oven for 12 minutes at 350 degrees.
8)   The center should stay liquid.
9)   Let it cool down 5 minutes before unmolding.
10) Serve with berry sauce and ice cream.


White Chocolate Grand-Marnier Creme Brulee

Ingredients:
1)   20 oz. Heavy Cream
2)   3 Eggs
3)   4 oz. Milk
4)   4 more oz. Heavy Cream
5)   1 lb. White Chocolate
6)   2 oz. Grand Marnier

Preparation:
1)   Stir in the first batch of heavy cream and the eggs.
2)   Bring to a boil the milk and second batch of heavy cream.
3)   Add the white chocolate.
4)   Stir to melt.
5)   Add the eggs and cream mixture.
6)   Add the Grand-Marnier.
7)   Fill Ceramic cups with 5 oz. of the mixture.
8)   Bakc in a convection oven at 200 degrees for 30 to 35 minutes.
9)   The creme brulee should stay trembling in center, not firm.
10) Put sugar on top of the brulee and (if possible) caramelize.


Chocolate Chip Espresso Cookies

Ingredients:
1)   14 oz. Chocolate Chips
2)   5 oz. melted Butter
3)   4 oz. Flour
4)   2/3 tsp. Baking Powder
5)   1/3 tsp. Salt
6)   5 Eggs
7)   10 oz. Sugar
8)   9 more oz. Chocolate Chips
9)   1 tbs. Instant Coffee

Preparation:
1)   Melt the first batch of chocolate chips and butter in a microwave.
2)   Sift flour, baking powder and salt.
3)   Lightly whip eggs and sugar.
4)   Add in the butter mix.
5)   Fold in the sifted ingredients.
6)   Fold in the 2nd batch of chocolate chips and the instant coffee...but don't
       over mix.
7)   Let batter chill overnight.
8)   Scoop 1 ounce portions and bake in a 325 degree oven for 8 to 9 minutes.
9)   Let baked cookies set before serving or peeling off parchment paper.




Upper Left Picture
In the Studio Kitchen with Toni Maurice Srour
(left) and Lindsey Gustin (right)
Upper Right Picture
Cookies prepared by Toni Maurice Srour
Lower Left Picture
Outside extrance to Pastry Xpo
Lower Left Picture
Inside Pastry Xpo



Good Eating!!!