Chocolate flowing heart madeleines

Recipe # Preparation 10 minutes For 6 people Cooking at 355°F Cooking time 35 minutes Ingredients # 200 g of chocolate 125 g butter 230 g caster sugar 1 sachet of vanilla sugar 4 eggs 1/2 sachet of baking powder 6 tablespoons of water Preparation # Preheat the oven to 355°F. In a saucepan, melt the butter with 3 tablespoons of water. In a salad bowl, pour the butter, flour and baking powder and add the chocolate. Beat the egg yolks to make a mousse. In the preparation add the sugar, egg yolks and 3 tablespoons of water. Beat the egg whites until stiff and then gently fold into the mixture. Pour the preparation in a mold and butter a flour. Bake at 355°F for 35 minutes. You can now if you want to cover it with icing sugar or candy for birthdays. Tricks # Add a pinch of salt to your eggs before you beat them.

Recipe # For 6 people Preparation 20 minutes Time in the fridge 3 hours Ingredients # 1 tablet of black chcolat 6 eggs 1 pinch of salt Preparation # Melt the choclate. Let the chocolate cool. Separate the whites from the egg yolks. Pour the egg whites into a bowl and add a pinch of salt. Beat the eggs until they are very firm. Gradually pour the chocolate over the egg yolks, stirring vigorously. Add 1/3 of the whisked egg whites to the mixture, then gradually add the rest of the egg whites while turning the bowl up and down to distribute the chocolate without dropping the whites. Leave to cool for at least 3 hours in the fridge. You can now enjoy your delicious chcolat mousse very cold.

Cake takes everywhere for Christmas. Recipe # Preparation 10 minutes For 20 pieces Cooling time minimum 1 hour Ingredients # 120 g of chocolate 20 pistachios (unsalted) 20 hazelnut 20 raisins 20 g candied orange Preparation # Melt the chocolate in a bain marie. When the chocolate is well melted, place baking paper on a baking sheet. Make small balls with the chocolate (space them apart to make a twenty). Crush them. Place the filling on a chocolate puck: 1 pistachio, 1 hazelnut, 1 raisin and 1 g of candied orange. Leave to rest in a cool place (not in the refrigerator). Peel them off and serve.

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.

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.

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.