Pear chocolate pie

Recipe

• For 8 people
• Cooking temperature 390°F
• Cooking time 40 minutes

Ingredients

• 1 shortcrust pastry
• 150 g of chocolate
• pears in syrup
• 2 tablespoons of sugar
• 1 egg
• 1 brick of fresh cream

Preparation

1. Bake the shortcrust pastry in a dish for 10 minutes in the oven, leaving the baking paper on.
2. Melt the chocolate in a bain marie.
3. Put the chocolate in the bottom of the tart.
4. Drain the pears and cut them in half.
5. Arrange the pears in fans on the chocolate.
6. Mix the egg, 2 tablespoons of sugar and a briquette of crème fraiche.
7. Pour the mixture over the pears.
8. Bake at 390°F for 40 minutes.
9. Now you can enjoy your wonderful pie.

Pear and chocolate pie

Recipe

• Preparation 15 minutes
• For 6 people
• Cooking temperature 390°F

Ingredients

• 1 puff pastry
• 100 g of chocolate
• 3 pears
• 6 tablespoons of sugar
• butter

Preparation

1. Preheat the oven to 390°F.
2. Unroll the puff pastry and make holes in it with a fork.
3. Melt butter in the microwave.
4. Brush the dough with butter and sprinkle it with sugar.
5. Cut the chocolate into small shavings and sprinkle it over the puff pastry, spreading it evenly throughout the pastry.
6. Peel your pears and cut them lengthwise into thin slices.
7. Arrange the pear slices in a rosette on the tart.
8. Brush the tart with butter and sprinkle with sugar.
9. Bake at 390°F until the bores of the dough are golden brown.
10. Now you can enjoy your delicious chocolate pear tart.

Carambar pie

Recipe

• Preparation 10 minutes
• For 6 people
• Cooking time 30 minutes
• Cooking temperature 355°F
• Time in the fridge 3 hour

Ingredients

• 1 egg
• 25 cl of liquid cream
• 30 carambar
• 100 g milk chocolate
• 1 sugar dough

Preparation

1. Preheat the oven to 355°F.
2. Spread the sweet dough in a dish and bake until golden brown.
3. Heat the liquid crème fraîche in a saucepan.
4. Add the 30 carambars.
5. Melt them over doyx heat for about 10 minutes.
6. Remove from the heat, add the chocolate and stir until completely melted.
7. Pour the carambar mixture over the baked dough and leave to rest for 3 hours in the fridge.
8. You can now enjoy your delicious carambar tart.

Roses des sables au Nutella

Recipe

• For 15 roses des sables
• Preparation 10 minutes
• Cooking time 5 minutes
• Refrigeration 2 hours

Ingredients

• 90 g milk chocolate
• 120 g Nutella
• 40 g of corn petals (cereal grains)

Preparation

1. In a saucepan melt the Nutella and chocolate over low heat.
2. When everything is smooth, add the corn petals (cereal).
3. Put small piles of the mixture on baking paper.
4. Put in the fridge for at least 2 hours before tasting.

Spread without palm oil

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

1. Preheat the oven to 390°F.
2. Put the hazelnuts in the oven for 5 minutes at 390°F.
3. Meanwhile put half of the milk and the chocolate in the microwave.
4. When the hazelnuts are cooled, remove their skins.
5. Crush them into small pieces.
6. Take the chocolate out of the microwave and stir until melted.
7. You can now add the icing sugar.
8. Return to the microwave for 1 minute.
9. Remove the mixture from the microwave and stir.
10. Add the remaining milk and the crushed hazelnuts.
11. Mix.
12. You can pour into an empty, drowned jam jar.
13. Enjoy!

Tip

You can also put hazelnut powder in the hazelnut plasse.

Chocolate flowing heart madeleines

Preparation in video

Recipe

• Preparation 25 minutes
• For 6 people
• Cooking at 430°F
• Cooking time 10 minutes

Ingredients

• 2 teaspoons of yeast
• 20 g sugar
• 150 g of chocolate
• 26 g flour
• 2 eggs
• 26 g butter
• 1 pinch of fleur de sel

Preparation

1. Preheat the oven to 430°F.
2. Leave 10 chocolate squares aside and cut the other chocolate squares into small pieces.
3. Melt the chocolate and the burre.
4. Remove the chocolate from the heat and add the eggs, sugar, flour and baking powder.
5. In madeleine moulds, pour the dough halfway through each mould.
6. Bake at 430°F for 10 minutes.
7. Unmould your madeleines and sprinkle them with fleur de sel.
8. And now you can enjoy your delicious madeleines.

Chocolate fluffy

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

1. Preheat the oven to 355°F.
2. In a saucepan, melt the butter with 3 tablespoons of water.
3. In a salad bowl, pour the butter, flour and baking powder and add the chocolate.
4. Beat the egg yolks to make a mousse.
5. In the preparation add the sugar, egg yolks and 3 tablespoons of water.
6. Beat the egg whites until stiff and then gently fold into the mixture.
7. Pour the preparation in a mold and butter a flour.
8. Bake at 355°F for 35 minutes.
9. 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.

Chocolate mousse

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

1. Melt the choclate.
2. Let the chocolate cool.
3. Separate the whites from the egg yolks.
4. Pour the egg whites into a bowl and add a pinch of salt.
5. Beat the eggs until they are very firm.
6. Gradually pour the chocolate over the egg yolks, stirring vigorously.
7. 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.
8. Leave to cool for at least 3 hours in the fridge.
9. You can now enjoy your delicious chcolat mousse very cold.

Dried fruit beggars

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

1. Melt the chocolate in a bain marie.
2. When the chocolate is well melted, place baking paper on a baking sheet.
3. Make small balls with the chocolate (space them apart to make a twenty).
4. Crush them.
5. Place the filling on a chocolate puck: 1 pistachio, 1 hazelnut, 1 raisin and 1 g of candied orange.
6. Leave to rest in a cool place (not in the refrigerator).
7. Peel them off and serve.

Macaroons

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.

Nutella muffins

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

1. Melt the white chocolate and butter.
2. In a bowl beat the eggs with the sugar and then add chocolate and melted butter.
3. Insert the flour, baking powder and if the mixture seems too compact add a little milk.
4. Stir the Smarties into the dough.
5. Fill the bottom of a small mould with the dough, add a tablespoon of Nutella and fill the mould with the dough.
6. Finish by adding a few Smarties on top for decoration.
7. Bake your cupcakes at 355°C for 20 to 25 minutes.
8. Your muffins are ready to be eaten.

The best hot chocolate

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

1. Break the chocolate into pieces.
2. Boil the water.
3. Add the sugar and cocoa powder.
4. Mix with a whisk.
5. Boil again.
6. Pour the mixture over the chocolate pieces.
7. Mix well.
8. Serve.

Tip

Serve hot.

Chocolate frosting

Recipe

• Preparation 45 minutes
• For 8 pieces
• Cooking at 356°F
• Cooking time 40 minutes approx

Ingredients

• 10 cl of water
• 80 g caster sugar
• 10 drops lemon juice
• 150 g of chocolate

Preparation

1. Bring the water in a saucepan with the sugar and lemon juice to a boil.
2. Cut the chocolate and pour the mixture over the still hot water.
3. Mix.
4. Allow the icing to cool to room temperature.

Tip

You can add walnuts, almonds and pistachios for a delicious treat.

Very quick yoghurt and chocolate cake

Recipe

• For 6 people
• Preparation 5 minutes
• Cooking time 30 minutes
• Cooking temperature 356°F

Ingredients

• 3 eggs
• 1 jar of plain yoghurt (the jar will be served afterwards)
• 1 sachet of yeast powder
• 2 empty yoghurt cups of flour
• 1.5 empty jar of sugar
• 1 sachet of vanilla sugar
• 3/4 empty jar of oil
• 10 g butter
• 200 g of chocolate

Preparation

1. Preheat the oven to 356°F.
2. Melt the chocolate.
3. In a bowl the flour, the bag of baking powder, then the eggs, olive oil, the yoghurt pot, sugar, and vanilla sugar.
4. Mix well (the dough should be smooth).
5. Add the melted chocolate.
6. Butter a mold and then incorporate the dough.
7. Bake for 30 minutes at 356°F.
8. Now you can enjoy your delicious yoghurt and chocolate cake.

Chocolate eclairs

Recipe

• Preparation 45 minutes
• For 8 pieces
• Cooking at 180°C
• Cooking time 40 minutes approx.

Ingredients

For the chocolate ganache:

• 220 g of flour
• 20 cl milk
• 20 cl single cream
• 60 g caster sugar
• 3 egg yolks

For the choux pastry:

Chocolate fondant

Recipe

• For 6 people
• Preparation time 15 minutes
• Cooking time from 20 to 25 minutes.
• Cooking temperature 180°C

Ingredients

• 200 g of chocolate
• 100 g butter
• 100 g sugar
• 50 g flour
• 3 eggs

Preparation

1. Preheat the oven to 180°C.
2. In a saucepan melt the chocolate with the butter.
3. In a bowl, mix the sugar, eggs and flour.
4. Add the chocolate and melted butter to the preparation.
5. Flour and butter a mold.
6. Pour the mixture into the mould.
7. Thread at 180 ° pandent 20 to 25 minutes.
8. You can now enjoy your delicious chocolate fondant.

Chocolate ganache

It’ll pep up your cake.

Recipe

• Preparation 15 minutes
• For 500 g of ganache
• Cooling time 30 minutes
• Cooling time in the refrigerator approx. 6 Hours

Ingredients

• 220 g flour
• 20 cl milk
• 20 cl single cream
• 60 g caster sugar
• 3 egg yolks
• 1 pinch of salt

Preparation

1. Melt the chocolate.
2. Bring the milk and cream to a boil.
3. Whisk the sugar and the egg yolks in a bowl, the mixture should have turned white.
4. 4. Pour the mixture over the boiling mixture.
5. Mix.
6. Transfer to saucepan.
7. Stir over low heat until thickened.
8. Pour the custard over the melted chocolate.
9. Mix well.
10. Blend the cream with a hand blender to smooth for 30 seconds.
11. Let it cool in the refrigerator for 30 minutes.
12. Then put it in the refrigerator for at least 6 hours.

Marble cake

Recipe

• For 8 people
• Preparation 15 minutes
• Cooking temperature 356°F
• Cooking time 45 minutes

Ingredients

• 4 eggs
• 200 g caster sugar
• 250 g flour
• 1 plain yoghurt
• 1 bag of yeast
• 120 ml of oil
• 150 to 200 g of chocolate

Preparation

1. Melt the butter and let it cool.
2. In a bowl, add the flour, sugar and salt.
3. Make a well and pour the eggs into it.
4. Mix gently. When the mixture becomes pasty, add the milk little by little to avoid lumps.
5. When the milk is well mixed, your paste should be liquid. If your paste is too thick, add more milk.
6. Add the butter.
7. Let the pancake batter rest for 30 minutes with a tea towel over your bowl.
8. You can now cook them in a pan and enjoy them.