This cupcake is as good as the big ones…
Recipe # Preparation 10 minutes For 4 people With leather at 390°F Cooking time 10 minutes Ingredients # 125 g dried coconut powder 100 g caster sugar 10 g flour 3 egg whites Preparation # Preheat the oven to 90°F. Beat the egg whites. In the same mixture add the flour, sugar and dried coconut powder. Bake for 10 minutes at 90°F. ##Tip To better whisk your egg whites, add a pinch of salt or baking soda.
Recipe # Preparation 15 minutes For 4 people Cooking at 355°F Cooking time 25 minutes Ingredients # 4 apples 20 g brown sugar 20 g butter Cannel Preparation # Preheat the oven to 355°F. Wash the apples Peel the apples and remove the cores. Cut them into thin slices. Melt the butter. Mix the brown sugar, cinnamon and melted butter. Make a first layer by putting your apples and add the mixture. Make a second layer in the same way. Bake at 355°F for 25 minutes.
Recipe # Preparation 15 minutes For 6 to 8 people Rest time 30 minutes Ingredients # 1 pinch of salt 1 egg yolk 50 g sugar 125 g soft butter 250 g flour 5 cl of water Preparation # Melt the salt in 5 cl of lukewarm water. Sift the flour and then dig a well. Add the soft butter in pieces. Knead with your fingertips. Make a well and add the sugar, water and egg yolk. Knead. Roll out the dough by kneading it with the palm of your hand. Wrap the dough with film. In a cool place, let it rest for about 30 minutes before using it. Tip # Take the dough out in advance to spread it out.
For a gourmet snack without palm oil.
Recipe # Preparation 20 minutes For 4 people Cooking at 390°F Cooking time 5 minutes Ingredients # 60 g hazelnuts 100 g dark and/or milk chocolate 100 g hazelnut milk 40 g icing sugar 100 g softened butter Preparation # Preheat the oven to 390°F. Put the hazelnuts in the oven for 5 minutes at 390°F. Meanwhile put half of the milk and the chocolate in the microwave. When the hazelnuts are cooled, remove their skins. Crush them into small pieces. Take the chocolate out of the microwave and stir until melted. You can now add the icing sugar. Return to the microwave for 1 minute. Remove the mixture from the microwave and stir. Add the remaining milk and the crushed hazelnuts. Mix. You can pour into an empty, drowned jam jar. Enjoy! Tip # You can also put hazelnut powder in the hazelnut plasse.
An adequate paste
Recipe # For 6 people Preparation 15 minutes Rest of the dough 30 minutes Ingredients # 1 vanilla bean 50 g caster sugar 125 g flour 50 g soft butter 1 whole egg Preparation # Open the vanilla bean in half and then scrape out the beans from the bean. Mix the vanilla beans with the sugar in a bowl. Sift the flour directly over the worktop. Cut the butter into small pieces and work it with your fingertips with the flour until the mixture is sandy and there are no more pieces of butter left. Dig a well in the sandblasting obtained. Break an egg and pour it into the well with the vanilla-flavoured sugar. Mix all the ingredients with your fingertips, without kneading too much of the dough obtained. Crush the dough so that it is homogeneous and then roll it into a ball. Finally wrap the dough in cling film and leave it to rest for at least 30 minutes. Council # Preheat the dough before incorporating the filling.
Every morning I enjoy a nice hot chocolate house.
Recipe # Preparation 10 minutes For 4 people Ingredians # 25 g cocoa powder 50 g caster sugar 50 g of water 125 g dark chocolate Preparation # Break the chocolate into pieces. Boil the water. Add the sugar and cocoa powder. Mix with a whisk. Boil again. Pour the mixture over the chocolate pieces. Mix well. Serve. Tip # Serve hot.
Recipe # About 8 people Preparation 15 minutes Cooking temperature 355°F Cooking time 30 minutes Ingredients # 150 g flour 130 g powdered sugar 1/2 sachet of himic yeast 3 teaspoons cinnamon powder 3 eggs 130 g melted sugar 3 apples 2 tablespoons of rum 50 g slivered almonds Preparation # Preheat the oven to 355°F. Melt the butter in the microwave or in a bain marie. Pour the flour, sugar, cinnamon, yeast, a pinch of salt and the melted butter into a bowl. Caramelise the almonds in a frying pan and sliver them with a knob of butter (watch out for the almonds, they burn very easily. Peel the apples, cut them in half and remove the cores. Cut the apples into coarse cubes. Add the apple cubes to the dough. Stir in the caramelized slivered almonds and rum. Pour the mixture into a mould. Bake at 355°F for 30 minutes. Now you can enjoy your delicious cake.
Small but good
Recipe # Preparation 20 minutes For 4 muffins Cooking temperature 355°C Cooking time 20 to 25 minutes Ingredients # 150 g butter 200 g white chocolate 2 eggs 125 g sugar 300 g flour 1 sachet of chemical wash 2 Smarties wholesale tubes 4 tablespoons Nutella Preparation # Melt the white chocolate and butter. In a bowl beat the eggs with the sugar and then add chocolate and melted butter. Insert the flour, baking powder and if the mixture seems too compact add a little milk. Stir the Smarties into the dough. Fill the bottom of a small mould with the dough, add a tablespoon of Nutella and fill the mould with the dough. Finish by adding a few Smarties on top for decoration. Bake your cupcakes at 355°C for 20 to 25 minutes. Your muffins are ready to be eaten.
Recipe # For 8 people Preparation 20 minutes Time in the fridge 5 hours Ingredients # 250 g almond nouga 20 cl milk 6 egg yolks 30 cl liquid cream Preparation # Pour the liquid cream into a salad bowl and leave it to cool for 10 minutes in the freezer. Boil the milk and melt the nougat while stirring over low heat. Remove from the heat. Put the egg yolks in a salad bowl. Pour over the nougat milk in a thin stream without ceasing to whisk. Leave to cool. Take the cream out of the freezer and whip it into a whipped cream. Add it to the preparation. Moisten a cake tin and line it with cling film. Pour the preparation. Put at least 5 hours in the freezer Now you can taste it.
They smell like our mom’s madeleines.
Recipe # Preparation 15 minutes For 5 people Cooking at 445°F Cooking time 8 minutes Rest time 30 minutes Ingredients # 200 g flour 1 tablespoon of baking yeast 200 g sugar 100 g butter 3 eggs rum perfume, orange blossom, lemon zest 1 pinch of salt Preparation # Preheat the oven to 445°F. In a bowl, mix the flour with the yeast and a pinch of salt. Mix with the sugar. Make a well in the centre of which you break the eggs. Mix everything together. Melt the butter in a saucepan. Add the butter and the perfume. Mix gently. Leave to stand for 30 minutes in a cool place. Fill the moulds 3/4 full. Bake at 445°F for 8 to 9 minutes. Tips # Place the moulds in the centre of the oven. Serve warm or cold.
Recipe # For 30 macaroon Cooking at 355°F Cooking time 25 minutes Ingredients # 200 g icing sugar 160 g almond powder 4 egg whites 1 pinch of salt 40 g caster sugar dye If you want to make vanilla macaroons, replace 15 g of icing sugar with 2 sachets of vanilla sugar. For a more chocolatey version, replace 40 g of icing sugar by 40 g of cocoa powder. For a coffee macaroon, pour half a teaspoon of coffee extract.
Recipe # For 12 muffins Cooking at 355°F Cooking time 20 minutes Ingredients # 150 g flour 120 g caster sugar 120 g butter 1/2 sachet of baking powder 1 organic lemon 3 eggs 20 g almond slivers 1 pinch of salt Preparation # Preheat your oven to 355°F. Melt your butter casserole in the microwave or with bauin marie. Collect the zest of the lemon and cut it in half to recover its juice. Pour the flour, baking powder and sugar into a salad bowl. Add the melted butter, eggs, juice and lemon zest. Add a small pinch of salt if your butter is not salted. Pour 2/3 of the dough into each mould. Sprinkle with slivered almonds. Bake at 355°F for 20 minutes. Tip # If your moulds are not made of silicone, butter or flour them.
