Chocolate coconut sweet recipe

Ingredients:

• 180 g of chocolate black, melted
• temperate butter 250 g
• 180 g sugar ice
• 100 g of grated coconut
• 1 cuil. coffee vanilla liquid
• 80 g flour
• 1 pinch of salt
• 7 egg whites

Preparation:

1. Beat the butter and the sugar ice cream
2. Add the melted chocolate, liquid vanilla, coconut, flour, and salt
3. Carefully incorporate in snow white
4. Pour your dough into greased cake large, buttered and chalking
5. Cook the sweet chocolate and coconut, at 220 ° C for 30 min
6. Démoulez sweet chocolate coconut on a grid and the cool

Strawberry ice cream recipe

Ingredients

• 500 g ripe strawberries, fragrant and stalked
• 12 cl whole milk
• 200 g thick cream
• 150 g of sugar
• 3 egg yolks

Preparation:

1. Heat the milk and cream in a water bath without boiling
2. Beat the egg yolks with 100 g of sugar, then add a little warm milk, stirring
3. Put everything in your water bath and let thicken, stirring constantly with a wooden spoon: the cream is ready when it tablecloth your spoon
4. Dive your container in a bowl of cold water and leave to cool
5. When your preparation is at room temperature, cover and store - 2-3 hours in the refrigerator 30 minutes before preparation in cream
6. Mix the strawberries, add 50 g of sugar and leave to rest (the time that the sugar based)
7. Embed your cooled cream Strawberry purée, then pour all in a cream and follow these according to its mode of employment
   

You can accompany the Ice Strawberry grout chocolate or Strawberry Syrup and much crispy drybiscuits !

The frangipane madeleines recipe

Ingredients:

• 80 g of butter temperate
• 80 g of sugar
• 2 eggs
• 80 g flour with yeast incorporated
• 1/2 cuil. Salt coffee
• preparation for frangipane cream 40 g
• 5 g slivered almonds

Preparation:

1. Mix the flour, salt, sugar and the egg yolks with a wooden spoon
2. Add the whites, beaten with a fork
3. Incorprez butter pomade in strongly beat the pulp with a whip
4. Add the preparation for frangipane
5. Put 1 cuil. soup of dough in each of the alveoli of a plate to madeleines, or 2 cuil. soup of dough in flats in paper for muffins
6. Sprinkle top of slivered almonds
7. Cook your madeleines in the frangipane, at 210 ° C for 8 to 12 min size
8. Démoulez right out of the oven

English cream recipe

Classic custard:

• 50 cl of milk
• 1 vanilla pod (or 1 bag of vanilla sugar)
• 75 g of sugar
• 4 egg yolks

Preparation:

1. Whisk the egg yolks with the sugar until the mixture blanching
2. Bring the milk to the boil with the split and scraped vanilla pod
3. Slowly pour the milk on the yellow mixture of eggs and sugar by turning regularly
4. Put everything in the pot and, on low heat, stir your cream with a wooden spoon until it sheet the back of your spoon! ATTENTION do not boil!
5. Then remove the custard from the fire, and stir again a few minutes
6. Remove the vanilla pod and let cool to room temperature then book in the refrigerator

French Meringue recipe

Ingredients

• 4 egg whites
• 240 g of powdered sugar
• 1 sachet of vanilla sugar
• 1 fillet of lemon juice

Preparation

1. Whisk the egg whites and the juice of lemon to speed net average until frothy. Lemon juice helps avoid the egg whites of grainer (formation of particles)
2. Add powdered sugar and vanilla sugar in rain and whipping at maximum speed during 5 min
3. The help of a Pocket sleeve, realize the meringue on a parchment paper or a silicone sheet
4. Bake at 120 ° C for about 1: 30 a.m., and then four off for 45 min, according to the size of the meringue

The French meringue is delicious with ice or simply soaked in melted chocolate.
The meringue can be stored in a box sealed or white iron for several weeks.

Recipe donut balls Berlin

Ingredients for 25 fritters:

For sourdough:

• 275 g flour
• 5 g of Baker's yeast
• 175 g (1.75 dl) of water at 20 ° C

For the dough:

• 250 g of flour
• 35 g of Baker's yeast
• 60 g softened butter
• 60 g of sugar
• 5 egg yolks
• 1 cuil. coffee salt raz
• 3 cuil. soup of water or warm milk

For decoration:

• 100 g of sugar and 10 g of cinnamon powder
• Jams in the choice, nutella

Preparation:

Sourdough:

1. Put in a container the 275 g of sifted flour and incorporate the water at 20 ° C in which you have diluted the 5 g of yeast
2. Mix to obtain a homogeneous paste
3. Cover and let stand for 1 h 30 to 2 h at room temperature

The dough:

1. In a container made a well with the 250 g of sifted flour and add the sourdough rested, the yeast diluted in the cooled milk (but not burning!), and all other ingredients, except butter
2. Mix by hand (or a robot in hook and idle for 20 minutes) to obtain a homogeneous paste which is off of the edges
3. Add the softened butter cut into piece
4. Mix again to incorporate the butter and then let rest your dough for 1 h minimum at room temperature (in a heated room), it will double in volume
5. After resting fold dough fritters to drive air
6. Spread the dough about 1-1.5 cm thick and cut with a glass for example circles of dough 6-7 cm in diameter
7. Store circles 2-3 cm from each other on a cloth, powdered flour or failing a plateau
8. Let it rest your circles so that they go up and double volume (1 h)
9. Cook fritters in oil heated to 160 ° C for about 2 minutes on each sides and watch them so that it becomes too dark (the first doughnuts will be test)
10. Drain fritters on several sheets of absorbent paper
11. Roll them in the sugar-cinnamon mixture and then fourrez your donuts with jam of your choice or the nutella

Christmas cookies recipe

Ingredients

• 120 g butter temperate
• 120 g of brown sugar
• 1 egg
• 2 cuil. soup of strong coffee
• 225 g flour
• 1 cuil. coffee soda
• 1 cuil. Salt coffee
• 75 g walnuts, coarsely chopped
• 150 g pieces of dark chocolate (of large nuggets)
• 150 g of dark chocolate (50% cocoa), melted

Preparation:

1. Beat the butter, sugar and coffee foam
2. Add the egg and the melted, cooled chocolate
3. Incorporate the flour sifted with the baking and salt
4. Finally, add the chocolate chips and nuts
5. With a teaspoon, form small piles of dough on a baking
6. Cook your Christmas cookies, at 175 ° C for 10-12 min (nor)
7. Remove your cookies of Christmas of the plate, right out of the oven and let cool

Milk or Viennese baguette bread recipe

Ingredients

• 500 g of flour
• 290 g of milk
• 20 g of sugar
• 20 g of Baker's yeast
• 10 g salt
• 60 g of mild butter
• 1 egg for gilding yolk

Preparation

1. In a container, pour the milk with salt and sugar, then the flour and the yeast emmiettee
2. Knead the dough into speed 1 for 3 min to be homogeneous and speed 2 10 min
3. Incorporate speed 1 butter temperate and cut into pieces
4. Leave to rest the dough during 1 h to 1 h 30, the dough should double in volume
5. Dégazez the dough and divide it into 3 pieces
6. Form 3 elongated breads, have them on a sheet of baking paper and incisez in the sense of width
7. Let stand 30 min breads
8. Wash the bread in the milk with 1 egg yolk extended with 1 cuil. soup of water
9. Bake the bread to milk at 180 ° C for about 25 min

The bread in the milk is available the same day nature or with jam or dough spread chocolate.

Pralines brownies recipe

Ingredients:

• 80 g of butter
• 2 eggs
• 100 g powdered sugar
• 1 pinch of salt
• 130 g of sifted flour
• 1/2 cuil. baking coffee
• 150 g of Pralinoise for dessert (in foal)
• 100 g hazelnuts, coarsely crushed and roasted (or walnuts)

Preparation:

1. Beat the eggs and sugar until the mixture blanching
2. Add the Pralinoise and melted butter together in a water bath
3. Incorporate the flour, yeast and salt as well as hazelnuts (or nuts) crushed
4. Pour this mixture into greased square, buttered and fariné
5. Bake your brownies fillings at 170 ° C for 20 min approximately
6. Démoulez and cool
7. Before serving, cut the brownies into squares fillings

The cherry clafouti recipe

people:

• 4 eggs
• 
  
• 125 g sugar meal
• 
  
• 125 g of whole milk
• 
  
• 125 g crème fleurette
• 
  
• 300 g of cherries

• For the grout: 150 g of cherries, 25 g of sugar and 50 g of water

Preparation:

1. Vigorously mix the eggs and sugar with a whisk
2. Add the boiling cream and milk while stirring
3. In a buttered dish of cuison have hulled and pitted cherries, then pour over the milk and egg mixture
4. Bake the clafoutis aux cerises 30 min at 180 ° C
5. During cooking prepare the grout of cherries: boil the cherries pitted with water and sugar, for 10 min
6. Pass it through a sieve pressing with 1 spoon, to retrieve a maximum of juice

candied orange madeleines

Ingredients:

• 60 g of bark of candied orange, cut into small cubes
• 1/2 cuil. coffee of lemon zest grated
• 2 pinch of cinnamon
• 80 g of butter temperate
• • 80 g of sugar
  • 2 eggs
  • 80 g flour with yeast incorporated
  • 1/2 cuil. Salt coffee

Preparation:

1. Mix flour, cinnamon, salt, sugar and the egg yolks with a wooden spoon
2. Add the whites, beaten with a fork
3. Add the soft butter, strongly mixing the dough with a whip
4. Add the grated lemon zest and candied orange of
5. Put 1 cuil. soup of dough in each of the alveoli of a plate to madeleines, or 2 cuil. soup of dough in flats in paper for muffins
6. Cook your madeleines candied orange, at 210 ° C for 8 to 12 minutes depending on their size
7. Démoulez right out of the oven

Palm trees with dried tomatoes and bacon

Ingredients:

• 2 foliated pulp

• 1 v. u.s.s.r. o.d. ' olive oil

• 1 garlic clove, crushed

• 6 slices of bacon sliced

• 3 new onion 1 large onion, finely chopped

• 2 v. U.S. (rosso) sundried tomato pesto

• 2 v. U.S. fresh basil, finely chopped

• 25 g Parmesan cheese, grated

Preparation:

Warm the oil in a jumping. Once the hot oil made return garlic and bacon, stirring until e that the bacon is crispy. Add the onions and sundried tomato pesto.

Cook 2 minutes, without stirring. Add the Basil and parmesan.

Let cool to room temperature.

Get out your foliated pulp from the refrigerator and let them 5 minutes at room temperature.

On the ROUL'PAT or a SILPAT, fold dough at the edges to form a square. With the rolling pin, spread it to enlarge it and flatten it slightly in the shape of rectangle. Spread half of the preparation cool on the surface of the dough. Roll the dough by hand from one of the sides until I environment. Do the same with the other side.

Retry the operation with the dexuieme pastry.

Shoot the pulp and let rest 2 hours in the refrigerator.

Preheat your oven to 210 ° C and place your SILPAT canvas on a perforated plate.

With a knife, cut the dough into 1.5 cm thick slices. Place Palms flat on the canvas SILPAT. Tighten too much Palm trees on the plate as they spread to the cooking.

Bake 10 to 12 minutes approximately at 210 ° C.

Soft fingers at the old grated Gruyère

Ingredients:

• 100 g of white flour

• 2 eggs

• 1 sachet of baking powder

• 1 pinch of salt and black pepper

• 2 v. in U.S. of Virgin olive oil

• 20 g of melted butter

• 2 v. in U.S. of parmesan

• 4 c. in U.S. milk

• 45 g of grated County

Preparation:

Mix the eggs with the butter, salt, oil (little), pepper and milk. Add the flour and the baking powder. Mix well and then finish by incorporating the grated County.

Let the dough rest at least 30 minutes in the refrigerator.

Preheat the oven to 220 ° C.

Put your fingers on a perforated plate fingerprints and fill each dough handprints.

Bake for 3 minutes at 220 ° C and then extend the cooking for 6 to 8 minutes at 180 ° C.

Light Blueberry clafoutis

Ingredients:

• 280 g frozen blueberries

• 120 g flour

• 30 g of corn starch

• 3 eggs

• 550 ml of skimmed milk

• 4 c. in U.S. of sweetener powder

Preparation:

Exit the blueberries in the freezer a few hours before to allow them to thaw a little.

Have them at the bottom of a cake pan. (Mold Tablet for me)

Preheat the oven to 200 ° C.

In a cul-de-poule mix the cornstarch and flour then add the eggs and mix again.

Gradually pour the milk in coutinuant whipping. Add the sweetener powder and mix well.

Pour the preparation on Bilberries.

Bake for 40 minutes at 200 ° C in a rotating heat oven. 

Bavarian honey

Ingredients:

Honey foam

• 200 g of milk (200 ml)

• 160 g of Rosemary thyme honey

• 4 egg yolks

• 10 g of sugar

• 8 g of gelatine (4 sheets of 2 g)

• 200 g of liquid cream 30% well cold (200 ml)

Mounting

• 10 square of dark chocolate

Caramelized pears

• 100 g sugar

• 15 g butter

• 300 g pears in syrup drained net

Almond Dacquoise

• 3 egg whites

• 100 g sugar meal

• 100 g sugar ice

• 80 g almond powder

• 20 g flour

Preparation:

Réhydratez 15 minutes gelatin in cold water.

In a saucepan, warm the milk and honey.

In a cul-de-poule, mix whipping egg yolks and the sugar.

Gradually pour the mixture in boiling milk without stirring. Cook without boiling at 85 ° C and then remove the saucepan from heat before first broths.

Make cool cream honey quickly in a cold water bath.

Mount the liquid cream in chantilly. Incoporez - the honey cream gently.

Mounting

Place your disk relief on a perforated plate.

Collect 5 c. U.S. cream and garnish in the relief of the disk. Place the circle on the relief drive. Let harden 5 minutes in the freezer.

Pour 2/3 of the foam at the honey in the circle and let take 30 minutes in the freezer.

Incoporez caramelized pears in the rest of foam and then pour them into the circle.

Drop the dacquoise on top and let it take in the freezer for 5 hours.

For the mold, soak tipped blade rounded knife in hot water. Pass it between the framework and your editing and then gently lift the framework. You can also soak a cloth with warm water and surround the frame with it.

Melt the chocolate in a saucepan and garnish in a syringe.

Have a SILPAT canvas on a perforated plate. The fulfilled syringe of melted chocolate using write on the SILPAT canvas and place it in the freezer.

When serving out the freezer plate and decorate your Bavarian with the Scriptures in chocolate.

Caramelized pears

In a skillet, melt sugar and butter until you see a blonde caramel.

Add pears cut into pieces and have them gild 3 minutes.

Drain them and leave to cool.

The almond Dacquoise

Preheat the oven to 180 ° C (th.6).

In a cul-de-poule, mount the snow with the cornmeal sugar egg whites.

In another cul-de-poule, mix whipping sugar ice, almond powder and flour.

Pour the preparation in rain on the whites and mix gently with a spatula high temperature.

Place your SILPAT canvas and the circle on the perforated plate. Spread the preparation in the circle with the angled spatula.

Bake at 180 ° C (th.6) for 20 minutes.

Démoulez the dacquoise cold passing a round tipped knife between the circle and the dacquoise.

Honey foam

Ingredients:

• 4 eggs

• 100 g flour

• Sugar ice

• 150 ml of milk

• 125 g of 64% cocoa dark chocolate

• 100 g butter

• 150 g powdered sugar

Preparation:

In a saucepan, pour the milk, add the chopped chocolate and butter cut into small pieces. Melt together on low heat.

Out of the fire, add 100 g of powdered sugar and 4 egg yolks. Mix.

Incorporate previously sifted flour, mix again. Book.

In a bowl, Mount white soft snow with the rest of the sugar. Incorporate in the previous preparation. Mix gently.

Place cake pan in a square perforated and garnish it with the preparation.

Bake in an oven at 180 ° C (th.6) for 40 minutes.

Get out of the oven, let cool. Démoulez and sprinkle with icing sugar.

Mini Greek kabobs

Ingredients:

• Salt

• Pepper

• Oregano

• Cucumber

• Cherry tomatoes

• Feta

• Olive oil

Preparation:

Peel the cucumber and cut large washers. Cut slices in 2 or 4 depending on their size for cubes.

Wash the tomatoes, cherries and cut - the 2.

Drain the feta and cut it into cubes.

On wooden poles insert 1 cube of cucumber followed for 1 cube of feta and end with half a cherry tomato. All skewers as well and then have them on a plate.

Pour over olive oil to season them. Salt, pepper and sprinkle with oregano.

Book cool and serve with deTzatziki or nature.

PEAR and chocolate frangipane tart

Ingredients:

• 70 g of butter

• 1 egg

• 1 beautiful c. to rum.

• Sugar ice

• 1 sanded paste

• 10 demi-poires in syrup

• 70 g almond powder

• 70 g of powdered sugar

• 1 c. in U.S. domed cocoa powder of Van Houten

Preparation:

Prepare a pie sanded paste background. The not cook, book.

Drain the demi-poires in syrup. Book.

In a bowl, put the almond powder, sugar, cocoa powder and butter previously melted Flexy .

Beat vigorously with a spatula: all must be creamy.

Add the egg. Mix again and then add the rum.

Ask your mold to pie on a perforated plate and go for it also in the mold to pie dough. Pour the cream of almond chocolate on the bottom of pie. With the help of a soup spoon spatula divide it evenly.

Cut the demi-poires in thin strips and drag in Star in the cream of almonds chocolate with a spatula. Greased - the and push them through the cream.

Bake in the oven at 190 ° C (th.6/7) for 30 minutes.

Out of the oven and allow to cool. Démoulez and sprinkle icing sugar.

You can accompanied who the pie with a chocolate sauce.

apple stridele

• 
  
• 2 tbsp. raisins
• 1/2 of a 17.3-ounce packagePepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
• Confectioners' sugar (optional)
  
  
  • 1 egg
  • 1 tbsp. water
  • 2 tbsp. granulated sugar
  • 1 tbsp. all-purpose flour
  • 1/4 tsp. ground cinnamon
  • 2 large Granny Smith apples, peeled, cored and thinly sliced

1. Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork. Stir the granulated sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.
2. Sprinkle additional flour on the work surface.  Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge.  Roll up like a jelly roll.  Place seam-side down onto a baking sheet.  Tuck the ends under to seal.  Brush the pastry with the egg mixture. Cut several slits in the top of the pastry.
3. Bake for 35 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners' sugar, if desired.
4. For best results, make sure to toss the apples and raisins until they're evenly coated with the flour mixture. The flour helps to thicken the juices released by the apples as they cook.
5. For some nutty crunch, 1/4 cup sliced almonds may be added with the apples and raisins.
6. For a Vanilla Sauce to serve with the strudel, stir 3/4 cupmilk, 1/2 cup light cream, 1/3 cup sugar, 4 egg yolks, beaten and 1/2 vanilla bean in a 2-quart saucepan. Cook and stir over medium heat until the mixture boils and thickens. Remove the saucepan from the heat. Cover and refrigerate for 1 hour. Remove the vanilla bean. Any leftover sauce is delicious over fresh berries or ice cream.
7. For Pear and Cranberry Strudel, you can substitute Bosc pears and dried cranberries for the apples and raisins in this recipe.