Chocolate Recipes

1. In a large bowl, mix the flour, cocoa, sugar, yeast and a pinch of salt.
   Make a well in center, put it melted butter, eggs, milk and rum.
    
2. Mix well to obtain a homogeneous paste.
   Let stand in refrigerator for 1 / 2 h.
    
3. After this time, on a sheet of aluminum foil, spread the dough to roll to 1 / 2 cm. approx. thick.
   Cut with cookie cutter or small knife fritters forms.
    
4. Let them cook in a frying hot bath and clean.
   Then drain them on paper absorbant.Saupoudrez sugar ice.

1. Boil the milk with the orange zest and let Ingus for 5 minutes. Filter.
   Gently melt the chopped chocolate in a bain-marie with half the milk.
    
2. In a bowl put the sheets of gelatin to soften with a little cold water.
   In a bowl, beat egg yolks with sugar until the mixture becomes bleached and sparkling.
   Add the melted chocolate.
   Whisk vigorously to incorporate the rest of hot milk in a saucepan.
   Cook on low heat without stirring until the end of the spoon topping.
   

1. Preheat oven to 180 ° C. (th.6). In terms of work, spread the sweet pastry and fill the bottom of the pie, cover with dried beans, Bake for 15 minutes.
   15 min. Turn out and cool.
    
2. Prepare the ganache, place the cream to boil, then pour it over crushed chocolate into small pieces. Stir and remove 3 / 4 of this preparation still warm.
   Mix the 3 / 4 sampled, cream of brown.
   Cover bottom of pie with cold ganache. Reserve in refrigerator, cake and ganache rest for 30 minutes. approx.
   

1. In terms of work, spread the dough and fill-in buttered baking tarts.
   Cover the bottom of aluminum foil and dried vegetables. Bake for 15 minutes.

1. Preheat oven to 190 ° C. (th.6 / 7).
    
2. In terms of work, pour the flour. Drop over the butter cut into pieces and the sugar. Work fingertips until sand.
   Then put in a pile, and dig a well in the palm to break an egg, add sand to the paste. Fresh dough and let stand for 3 h.
   Then spread the paste over 2 mm. thick, puncture-and cut the pieces with cookie cutter. Sprinkle baking tarts and buttered Bake for 12 to 15 minutes.
   

1. Separate the white of egg yolks.
   Beat the yolks with the sugar until the mixture white. Then add the mascarpone and liqueur.
    
2. Beat the white snow closes with a pinch of salt.
   Gently stir in the white snow in the preparation yellow-sugar-mascarpone-liquor (by lifting upward with a wooden spoon).
    
3. Dip biscuits into coffee. Arrange them as to the bottom of the mold. Cover with a layer of cream.
    
4. Put another layer of coffee soaked biscuits. Finish by spreading the remaining cream. Sprinkle with cocoa.
   

Prepare the dough:
Work the whole egg with sugar, add the flour, you will obtain a granular mixture, very dry, like sand. Incorporate the butter kneading until the dough no longer sticks to fingers. Let stand 30 minutes. in the refrigerator, then spread with a roller and fill molds tarts lightly greased.

Preheat oven to 180 ° C. (th.6). Prick the dough with funds from the teeth of a fork. Bake without leaving brown. Turn out and let cool.

1. Rapez orange zest and let them marinate in the rum.
   Mix boudoirs by reducing crumbs.
    
2. Melt the chocolate in a bain-marie.
   Where is melted, remove from the heat and add the icing sugar Tams, egg yolks, softened butter, powdered almonds and crumbs boudoirs.
   Mix well, then add the rum and orange zest.
   Reserve in refrigerator. for 2 h. least.
    
3. Draw 1 large tablespoon of dough and roll between the palms of the hands (so as to form small bunches).
   

1. Preheat oven to 180 ° C. (th.6). Butter the pan with 20 gr. butter. Press-Book 1 in orange juice. Grate the zest.
    
2. Separate the white of egg yolks. In a saucepan, melt the remaining butter and let cool. Work the egg yolks and sugar. Add the zest and orange juice, then melted butter, flour and yeast. Mix until a dough is smooth.
   Beat the whites to snow farm. Incorporate them into the dough gently lifting upward. Pour into the pan and Bake for 35 to 40 minutes. Turn out on rack and let cool.
   

1. Preheat oven to 200 ° C. (th.6 / 7)

   2 Prepare cd'oeufs yellow in a bowl.
   In a bowl up the white snow with the sugar farm.
   Pour quickly 2 egg yolks in the whites-mounted snow.

   Gently mix in sifted flour and starch together (with a wooden spoon of a movement from bottom to top).
   Pour the dough on a plate covered with paper.
   Spread in order to obtain a thickness of 1 cm. And Bake for 10 minutes.
    

2. Prepare the cream muslin:
   

1. Slightly moisten the tea bags and put them in a saucepan with the cream. Bring to boil and boil for 2 to 3 minutes. remove from heat and let infuse.
    
2. In a saucepan in a bain-marie, melt the chocolate into pieces. Add the hazelnut butter and icing sugar, grind until a smooth cream.
    
3. Remove tea bags from the pan by pressing well. Pour the cream tea cream with chocolate and mix until a dough is smooth and homogeneous. Let cool and place in refrigerator for 3 to 4 h.
   

1. Prepare the pastry cream.
   For the biscuit melt butter and let it cool.

   Preheat oven to 250 ° C. (th.8).

   Prepare the biscuit:

   In a bowl or a bowl, mix egg yolks, almond paste and icing sugar.

   In a bowl, climbing and white sugar snow closes.
   Fold them gently and gradually blend in egg yolk-sugar.
   Add the flour and cocoa sifted together, then melted butter cold.

   Pour on a plate covered with greaseproof paper, spread evenly over 1 cm.
   Bake for 4 to 5 minutes.

1. Mandarines Cut into small cubes and put them in a salad with mandarin liqueur, let marinate until ready to use.
    
2. In a bowl, crush the chocolate into pieces. Do it melt in double boiler or microwave. When it begins to soften, add the butter. Continue to melt mixing until a smooth cream.
    
3. Out of the fire, add the icing sugar and vanilla sugar, mixing well to dissolve.
   When the mixture is lukewarm, add egg yolks and cream farîche, then preserved mandarins and juice. Mix in dividing property, put in refrigerator for 3 to 4 h.
   

1. Prepare the pancakes:
   Mix melted butter, flour and eggs, then 1 / 10 of the milk, sugar and calvados.
   In a greased pan and warm, pour 1 / 2 ladle of dough and construct your pancakes.

   Prepare chocolate cake: in a bain-marie, whisk vigorously eggs, sugar and almond powder.
   When the temperature reaches 50 ° C. remove the pan from the water bath and continue to whisk slowly until cooling.
    

2. Preheat oven to 200 ° C. (th.6 / 7)
   

1. In a casserole dish in a bain-marie and place the egg whites, add sugar and beat with a whisk, until a firm and glossy meringue.
   Let cool.
    
2. Beat the whipping cream in a crushed ice.
   Mix the raspberry puree and lemon juice.
   Gently mix the preparation with meringue and whipped cream.
    
3. Pour into a cake mold of 26 cm. long, jacketed parchment paper and cover with foil, then place in freezer for 4 to 6 h.
    
4. To serve, dip mold in warm water, then Turn out.