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The traditional afternoon snack for French children when they return home after a long day studying at school (known as "Le Goûter" - pronounced goo-tay) consists of an energy boosting chocolate sandwich. A French baguette is sliced longways, buttered and then filled with as many squares of chocolate as you can cram in!

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Make about 12.3 oz. (350 g) of middle-sized chocolate chips to facilitate rolling the meringues. Roll meringues in white chocolate chips, crumbled speculoos, crispy crepes gavottes, pink chocolate curls, chopped Pink Praline, or nuts to experiment with tastes and flavors.

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Whisk until it is very stiff and forms peaks. Draw meringue circles on a baking tray, then bake 1 hour at 250°F (120°C) Whip the cream. Melt the chocolate and gently add it to the cream using a whisk. Spread some mousse on a meringue circle. Put another one on top of it, Then spread some mousse all around this sandwich.

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Fry Sandwiches: Take a piece of brioche and give both sides a quick dunk in the egg mixture, then place in the pan. Repeat with a second slice. Leave to fry for around 2-3mins or until golden, then flip the first slice over. Working fairly quickly, add chocolate and roasted cherries.

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Preheat the oven to 215F. Line 1-2 baking sheets with parchment and set aside. In a very clean bowl of the stand mixer fitted with the whisk attachment, add the egg whites and turn on medium low. After a minute, stop the mixer and whisk in the meringue powder, vanilla and salt just to break up any meringue clumps.

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Heat a skillet or cast iron pan over a medium-high flame. While the skillet heats, sandwich the chocolate in between the two slices of bread. Generously butter the top of the sandwich. Next, put.

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Arrange 6 slices of bread in a single layer over egg mixture. Place 1 piece of chocolate in the center of each piece of bread. Top with remaining bread; pour remaining egg mixture over all. Let stand for 5 minutes. In a large nonstick skillet, melt butter over medium heat.

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Pour half of the egg/milk mixture into an ungreased 13x9" pan. Arrange 6 slices of bread in a single layer over egg mixture. Place 1 piece of chocolate in the center of each piece of bread. Top with remaining bread; pour remaining egg mxture over all; let stand for 5 minutes. In a large skillet, melt the butter over medium heat.

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Instructions. Butter one side of each slice of bread generously or pour 2 T olive oil in skillet and swirl to coat. In a skillet big enough to hold them, cook the slices butter side down over medium heat, just until pale gold on one side. Put chocolate on two of the slices. Cover pan to make chocolate melt quicker.

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Directions. Butter one side of each slice of bread generously. In a skillet big enough to hold them, cook the slices butter side down over medium heat, just until pale gold on one side. Cover two of the slices with chocolate. Flip a naked slice on top, butter side up. Cook, turning the sandwiches as necessary, until the chocolate is softened.

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Whisk until emulsified. Slice the baguette in half lengthwise, almost all the way through, and open. Drizzle the top and bottom baguette halves with the remaining 2 tablespoons of olive oil. To the vinaigrette, add the tuna, bell pepper, haricots verts, and arugula. Stir to mix well.

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Sandwich the ganache covered bread together, making 4 sandwiches. Working one sandwich at a time, begin by dipping each side into the custard, allowing the extra to drip off. Transfer the sandwich to the pan with the heated oil, and grill the sandwich, about two minutes per side, pressing down on the sandwich with a spatula while it cooks.

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Cut each section of baguette in half lengthwise. Spread 1/4 of the butter/orange mixture on the top cut half of each baguette. Break the chocolate bars into large pieces to cover the bottom half of each baguette section. Sprinkle a pinch of sea salt onto the chocolate. Press the top and bottom halves together.

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Heat a skillet over medium-low heat. Spread half the butter on one piece of French bread; place butter-side down into warm skillet. Sprinkle bread with chocolate chips; cook until chocolate begins to melt and bread is lightly browned, 2 to 3 minutes. Spread remaining butter on second piece of bread. Place bread butter-side up on top of melted.

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4. Jambon-Beurre Sandwich. Jambon-beurre is a simple, 3-ingredient sandwich that's insanely popular in France. So much so that over 3 million of these sandwiches are sold every single day! Jambon beurre is French for "ham butter," and it's exactly what it sounds like, a sandwich with ham and butter.

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Instructions. Preheat your oven to 325 degrees. Slice your baguette pretty thinly and chop or grate your dark chocolate. Lay the baguette pieces out on a cookie sheet and give them a quick spray with olive oil. Toast them up.