The giant chocolate bar
The promise
A bar with three chocolates, with psychedelic motifs and incredibly delicious. It is as easy as it is quick to prepare and has endless variations: pretzels, coarse salt, Espelette pepper, praline pieces, biscuit pieces… everything is possible, and it’s mind-blowing!
As easy as it is quick to prepare and infinitely adaptable
The recipe
Place several chocolate bars of different colors on a sheet of parchment paper placed on a baking tray to form a giant bar. Preheat the oven to 50°C fan-forced and bake for 10 minutes. Using a chopstick or toothpick, draw lines to create psychedelic patterns. Add whatever makes you happy (pieces of Oreo, fleur de sel, etc.) then set aside in the refrigerator until the tablet solidifies.
What the video doesn’t show
Not all chocolates heat up to the same temperature! A few degrees too much or poor quality chocolate… and the bar will become horribly grainy. You should avoid going above 55°C for dark chocolate, 45°C for milk chocolate, 40°C for white chocolate.
Watermelon granita, or #watermelonshavedice
The promise
A pretty pink granita in the spirit of Japanese kakigori, made with a simple cheese grater and just three ingredients: watermelon, lemon and honey. It is also unmissable, ultra-refreshing and low in calories. Where do we sign?
The recipe
Slice the watermelon in half, then cut it into sticks, keeping the skin on. Place the watermelon slices on a baking sheet covered with parchment paper and place them in the freezer for at least 4 hours. Grate each slice with a microplane into a bowl to create an ersatz crushed ice. Squeeze the juice of 1 lemon, add 1 spoonful of honey, and optionally 1 mint or basil leaf. For even more style, sprinkle the frozen dessert with tajin, this tangy powder made from Mexican chili peppers, lime and salt.
What the video doesn’t show
Grating these watermelon slices is like grating an ice cube by hand. Which no one ever does, since the feeling of cold is unbearable and instantly numbs the fingers! You can try it using a rotary cheese grater to avoid thermal shock, and serve it immediately because the crystals melt quickly.
Grating these watermelon slices is like grating an ice cube by hand
The “tornado omelette”
© TikTok
The promise
Recreate in just a few seconds this terribly photogenic omelette which, with its swirl shape, has become the star of Asian street food restaurants.
The recipe
For an individual omelette, break 3 eggs into a bowl, add salt and beat. Pour into a hot, oiled pan. Lower the heat. When the omelette begins to cook, use chopsticks to bring two opposing sides together towards the center and, with the other hand, swirl the pan to form a swirl. Leave to cook for 1 minute. The omelette should be runny.
What the video doesn’t show
The skill with the chopsticks is not instinctive. Our advice? Replace the chopsticks with pickle tongs. Watch the cooking, it quickly turns into a scrambled egg! Another tip: strain the beaten eggs through a strainer to isolate the gooey part of the egg white and improve the final texture. The result is stunning.
Our advice? Replace chopsticks with pickle tongs
Pain au chocolat without butter or gluten
The promise
A puffy pain au chocolat, much less fatty than a classic pain au chocolat and guaranteed gluten-free. His secret? The buttery puff pastry has been replaced by rice papers. A heresy? The TikTokers who test it, display exaggeratedly delighted faces when tasting it.
The recipe
In a salad bowl, break 2 eggs and mix with 125 ml of milk (vegetable or not) and 1 tablespoon of agave syrup. Soak 1 sheet of rice in it, turning it over to soak it in with the preparation. Repeat the operation with a second then a third sheet. Massage them well so that they stick together, layer the rice papers on parchment paper and add 6 squares of bar chocolate in the center. Carefully fold each side. Bake at 160°C for 20 minutes.
What the video doesn’t show
Visually, the effect is striking: golden, swollen and delicate puff pastry, melting center, crispy texture… but know this: the version without butter is necessarily less delicious. We also note that rice leaves, although suitable for coeliacs, are not necessarily healthier than a good old butter pastry: they are caloric, rich in carbohydrates (350 calories per 100 g) and very sweet (7 .33 g of sugar per 100 g, compared to 0.5 g for pasta). It is therefore better to treat yourself occasionally with a really good pain au chocolat straight out of the oven.
Know this: the version without butter is necessarily less delicious.
The most viral recipe of the year
© TikTok
Logan Moffitt is 23 years old and has a huge passion for cucumbers, earning him the nickname “Cucumber guy” on TikTok. We wanted to test the recipe that made it famous this summer, seen millions of times and replicated endlessly… going so far as to cause a shortage of cucumbers in Iceland.
The recipe
Rinse 1 organic cucumber and slice with a mandolin over a plastic box. Add to the slices 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, 1 teaspoon of nuoc-mâm, 1/2 teaspoon of sugar, 1 pinch of glutamate powder, 1 pod of chopped garlic and a few sesame seeds.
Close the container and shake vigorously until the sauce is well distributed throughout the cucumber. Enjoy straight from the box using a pair of chopsticks.
The verdict
An ultra-fresh and crunchy salad, totally addictive, which democratizes at home a very popular seasoning in Asian cuisines. Is it delicious? Certainly. Does it justify a national cucumber shortage? Probably not. But this recipe, so clever and optimized (made in two minutes flat, three steps, zero dishes), using a healthy and affordable vegetable, combines all the advantages of an instant classic.
An ultra-fresh and crunchy salad. Is it delicious? Certainly. Does it justify a national cucumber shortage? Probably not.
How to Perfectly Peel an Egg
3 acclaimed methods on TikTok scrutinized
© TikTok
The jar
After cooking, place the egg in a jar one-third filled with water. Shake it vigorously. Little by little, the shell is supposed to come off on its own. During our tests, it does, in fact, stand out, but also the white, then the yellow.
The soup spoon
After cooking, gently tap the shell with a spoon until you hear a “clack”. You can then create an opening and slide the spoon into it which will detach it by following its shape.
The ice cube
Just after cooking, immerse the egg in an ice bath for a few seconds, then roll it on a cutting board, pressing on it to crack the shell which will disintegrate on its own.
