Pileos a la Melanie

Every once in a while, a bright and enthusiastic young person crosses my path and I’m reminded of how food inspired and enriched my own young adult life. Melanie Chislett is exactly that kind of person.

Melanie was our June intern at the test kitchen. As part of her intern duties I asked her to research a French company that makes an ingenious little coffee time snack called pileos, cone shaped confections that are filled with chocolate. The idea is that you set a pileo over your coffee and the steam from the drink warms up a chocolaty centre so that you have a super yummy snack to go with your latte or espresso.

We found the website for the ingenious pileo makers and Melanie contacted them and learned all about their product. I was thrilled. She’d done her job very well. I popped their info into my trend tracking file and felt satisfied that I had all the info I needed to write about how this cookie is an emerging food product idea in an upcoming issue of Topline Trends.

The next day, Melanie surprised us by bringing in her own version of pileos (which she calls mileos) for us to have with our morning coffee. I was thrilled by her enthusiasm and wanted to share her story and her biscotti based recipe for pileos (um, I mean mileos) with you today.

Melanie Chislett’s Mileos

1 cup oil
3 whole eggs
1 tsp vanilla extract
1 cup refined sugar
3 cups all purpose flour
1 tbsp baking powder
1 box semi-sweet bakers chocolate (for the center)

Preheat oven to 325oF. Beat eggs and sugar to blend together, add oil. Add 3 cups of all-purpose flower and mix until well blended. Place in fridge for 30 minutes. Fill well-greased tart pans 3/4 full with dough and place 1/3 of a semi sweet bakers chocolate bar in the middle of the tart before placing in oven. This creates a pileo. Bake for 20 minutes. Remove from oven and let cool in pan for 10 minutes. Place back in the oven and let bake for another 5 minutes to give the pileo a hard biscotti crust. Remove, let cool, then gently remove the pileos from the tart pan. If desired, sprinkle icing sugar on top of the inverted pileos.

Enjoy the smooth chocolate center after letting the pileo sit on top of your hot espresso cup for about 30 seconds.


9 Responses to Pileos a la Melanie

  1. Cakelaw says:

    These mileos are so cool – well done Melanie!

  2. Cheryl says:

    Here’s what I love about your blog, Dana. You introduce me to concepts i literally have never heard about before, and probably wouldn’t hear about for years if I didn’t stop by here on a regular basis. Those little treats are adorable. They look like they could be made in mini-muffin pans. Can you confirm?

    Question #2: why don’t I have an intern?

  3. I’m torn. Do I file this under “What will they think of next” or “Why didn’t anyone think of this before?”

    Great post and kudos to Melanie!

  4. danamccauley says:

    Thanks, ladies! I do believe a fluted/fancy mini (but not tiny) muffin tin was used to make the mileos.

    Glad you find the info here interesting! I do try to be on top of things. I just saw pileos in Wallpaper magazine, too.

  5. Marie says:

    OOH! That looks so good. Thanks for sharing the recipe, I will have to give that one a try.

  6. marye says:

    Oh YUM! Those remind me of the Dutch molasses filled waffle cookies that you place over your coffee…
    But chocolate beats molasses any day.

  7. My husband is Dutch and he calls the cookies you’re referring to sirop waffles. (spelling of sirop is intentional ’cause that’s they way he says it). They’re great but think about how much better they’d be stuffed full of chocolate. Yeah, you know what I’m talkin’ about.

  8. Ricki says:

    Hi Dana,

    Lovely blog you’ve got!

    Those “mileos” look terrific, and just like something I could get my teeth into (though of course I’d have to adapt the recipe for no sugar/wheat/eggs etc!). But anything with chocolate definitely appeals. 🙂

  9. having interns is a great experience and keeps you young. (I have 9 college and grad levels ones right now.) And, good job to Melanie.

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