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 # Bake the shortcrust pastry in a dish for 10 minutes in the oven, leaving the baking paper on. Melt the chocolate in a bain marie. Put the chocolate in the bottom of the tart. Drain the pears and cut them in half. Arrange the pears in fans on the chocolate. Mix the egg, 2 tablespoons of sugar and a briquette of crème fraiche. Pour the mixture over the pears. Bake at 390°F for 40 minutes. Now you can enjoy your wonderful 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 # Preheat the oven to 390°F. Unroll the puff pastry and make holes in it with a fork. Melt butter in the microwave. Brush the dough with butter and sprinkle it with sugar. Cut the chocolate into small shavings and sprinkle it over the puff pastry, spreading it evenly throughout the pastry. Peel your pears and cut them lengthwise into thin slices. Arrange the pear slices in a rosette on the tart. Brush the tart with butter and sprinkle with sugar. Bake at 390°F until the bores of the dough are golden brown. Now you can enjoy your delicious chocolate pear tart.
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 # Preheat the oven to 355°F. Spread the sweet dough in a dish and bake until golden brown. Heat the liquid crème fraîche in a saucepan. Add the 30 carambars. Melt them over doyx heat for about 10 minutes. Remove from the heat, add the chocolate and stir until completely melted. Pour the carambar mixture over the baked dough and leave to rest for 3 hours in the fridge. You can now enjoy your delicious carambar tart.
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 # In a saucepan melt the Nutella and chocolate over low heat. When everything is smooth, add the corn petals (cereal). Put small piles of the mixture on baking paper. Put in the fridge for at least 2 hours before tasting.
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.
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.
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 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.
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 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.
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.
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 # Preheat the oven to 430°F. Leave 10 chocolate squares aside and cut the other chocolate squares into small pieces. Melt the chocolate and the burre. Remove the chocolate from the heat and add the eggs, sugar, flour and baking powder. In madeleine moulds, pour the dough halfway through each mould. Bake at 430°F for 10 minutes. Unmould your madeleines and sprinkle them with fleur de sel. And now you can enjoy your delicious madeleines.
