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50 Recipes of chocolate desserts

50 Recipes of chocolate desserts

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50 Recipes of chocolate desserts

Lungime:
98 pages
52 minutes
Lansat:
Feb 19, 2011
ISBN:
9781458158093
Format:
Carte

Descriere

50 Recipes of delicious chocolate desserts, truffles, cakes, pies, soufflés, This cookbook will delight every fan of chocolate.

Lansat:
Feb 19, 2011
ISBN:
9781458158093
Format:
Carte

Despre autor

Pierre-Emmanuel Malissin a fait l'école Hôtelière de Nîmes, puis a passé 10 ans à faire les saisons sur la côte d'azur et le grand sud.Reconvertit dans les métier du web, il y a 5 ans il a décidé de marier les 2 mondes, épicurien, animateur de plusieurs sites de cuisine, il a décider de publier ses recettes en livre numérique pour partager sa passion.


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50 Recipes of chocolate desserts - Pierre-Emmanuel Malissin

Cakes

Chocolate Charlotte

Ingredients for 6 persons: (to prepare the day before)

For a mold of 13 cm in diameter (at the base) by 8 cm high:

about thirty biscuits

200 g (7 oz) of melted chocolate

4 eggs

50 g (1.75 oz) of sugar

80 g (2.83 oz) of butter

To garnish:

100 g (3.50 oz) of melting chocolate

75 g (2.65 oz) of fresh cream

petals of crystallized roses as desired (or violets).

Preparation: 2 days

Cooking Time: 15 mn

Difficulty Level: Medium

Cost: Moderate

Preparation:

This dessert must be done the day before so as to allow the mousse to strengthen. Cut the biscuits the same size as your charlotte mold, one part bevelled to line the bottom of the mold

Line the mold with an aluminum foil to facilitate unmolding

Spread the bevelled biscuits at the bottom and deposit the rest vertically against the wall

On the other hand, break the chocolate in small pieces in a small saucepan. Place it in a hot water bath and let the chocolate melt

Whip the egg yolks with the sugar

Incorporate the butter into the melted chocolate, then the egg yolks while stirring well and, finally, away from the heat, delicately add the whites beaten into a foam

Pour this preparation into the mold, cover with the pieces of cut biscuits and a few whole biscuits to complete the filling of the mold

Place in the fridge until the next day

1 or 2 hours before serving, unmold the charlotte by pulling the paper so you can slide it out of the mold

Place it upside down onto the serving tray and with precaution remove the paper from all around so as not to damage the biscuits

To Garnish: Melt the chocolate broken into small pieces in a saucepan placed in a hot water bath, add the cream, mix well, you must have a rather fluid mixture that you will run on top of the charlotte, smooth out well with a spatula so that the chocolate spreads out uniformly

Let the chocolate harden and decorate with crystallized flowers

Serve cold

Pear and Chocolate Cake

Ingredients for 6 persons:

150 g (5.30 oz) of flour

150g (5.30 oz) of butter

150 g (5.30 oz) of sugar

3 eggs

100 g (3.50 oz) of dark chocolate

1 can of pears in syrup

50 g (1.75 oz) of powdered almonds

50 g (1.75 oz) of flaked almonds

1 teaspoon of baking powder

Preparation: 15 minutes

Cooking Time: 40 minutes

Difficulty Level: Easy

Cost: Reasonable

Preparation:

Mix the eggs, the flour, the sugar, the baking powder, the melted butter and the powdered almonds

Cut the chocolate in small chips and dice the pears and mix the whole thing

Butter a cake mold and at the bottom and around the edges sprinkle the flaked almonds

Pour in the mixture

Bake for 10 mins in the oven at 220°C (th. 7)/ 428°F then for 30 mins at 200°/(th. 6)/392°F. Serve warm

Dark Chocolate Fudge

Ingredients for 6 persons:

250gr (8.9 oz) of dark chocolate

6

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