chocolate cake to make at home

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Easter chocolate recipes to make at home
Easter chocolate recipes to make at home

In this article, we are going to the stove to concoct chocolate recipes so that it will do good to the spirit

Egg and cabbage pralines with chocolate, vanilla, raspberry

Ingredients for a dozen cabbage

CABBAGE PASTE
13 cl water
30 g butter
45 g flour
15 g unsweetened cocoa
2 eggs Mas d’auge
Sugar Grains

WHITE CHOCOLATE AND VANILLA GANACHE (to be prepared two to three hours before)

12 cl whole liquid cream at 30% fat
100g white chocolate
1 vanilla pod

ASSEMBLY

About ten raspberries
Eggs with praline
Food grade gold dye powder China manufacturer

preparation

CHOUX PASTE

  • Warmth the water with butter and unsweetened cocoa.
  • From the primary boils, cast off from heat and upload the flour after which blend.
  • Placed returned on the hearth and stir until the dough comes off the walls.
  • Allow cool for five minutes in any other box.
  • Stir the eggs one after the other, whisking the dough.
  • Fill a sleeve pocket with a clean sleeve with the education.
  • Poach the cabbages on a baking sheet of paper and sprinkle them with grains of sugar.
  • Bake at one hundred eighty°C for 25 mins (do no longer open the oven door during cooking).
  • After cooking, let the cabbage cool within the oven with the door ajar.

THE GANACHE

  • Reduce the chocolate into portions.
  • Open the vanilla pod and gather the grains.
  • Add these to the liquid cream after which warmness over low warmness.
  • Pour in twice the warm cream over the white chocolate. Mix nicely.
  • Allow cool then film on contact.
  • Store the cream in the refrigerator for at least 2 hours.

MOUNTING

  • Reduce the top of the cabbage horizontally.
  • Detail a hole inside the center and vicinity a raspberry in it.
  • Whip the white chocolate/vanilla cream into the ganache. Fill a socket pocket with a fluted socket and poach the ganache on top of the cabbage in a circle.
  • Positioned a little powder dye in a water backside. The usage of a broom, enhance the eggs with praline.

Finally, place the latter on the ganache.

Egg and cabbage pralines with chocolate, vanilla, raspberry
©Mas d’Auge

L’entermets à la nocciolata Bianca without milk

Bianca : available in GMS and palm oil free warranty

THE EGGSHELL IN CHOCOLATE
40 g white chocolate
150 g milk chocolate

THE BAVARIAN WITH THE NOCCIOLATA
4 egg yolks
40 g sugar
200 g of whole milk
200 g + 250 g whole liquid cream
4 sheets of gelatin
200 g nocciolata without milk

THE MADELEINE COCOA BISCUIT
2 eggs
80 g sugar
1 pinch of salt
80 g flour
20 g cocoa powder
2 g of baking powder (1/2 CC)
100 g of melted butter
2 cups white Nocciolata

Preparation

THE EGG SHELL IN CHOCOLATE

  • Create streaks in an egg mold about 22 cm by making round journeys with a fork dipped in melted and tempered white chocolate. The permit takes 10 min. Then apply the melted and tempered milk chocolate to the whole floor of the egg mildew.
  • Permit it to freeze for 15 minutes before lightly removing the eggshell and then put it lower back in its mold.

THE MADELEINE COCOA BISCUIT

  • Preheat the oven to 2 hundred°C. Whisk the eggs, sugar, and salt until the mixture whitens. Upload sifted flour, yeast, and cocoa together and blend again. Finish with melted butter and mix till the dough is homogeneous.
  • Spread the appliance on a baking sheet protected with baking paper approximately eight mm thick.
  • Bake and lower to a hundred and eighty°C. Prepare dinner for about 15 min.
  • Cut the cookie into The form of an Easter egg 1 cm smaller than the bottom of your mildew.

THE BAVARIAN WITH THE NOCCIOLATA

  • In a saucepan, blend the egg yolks with the sugar after which add the milk and 200g of liquid cream, then cook everything inside the pan (eighty-three °C) over low warmth, stirring. Off the heat, add the gelatin previously softened in water and wrung out and mix to dissolve it. Put the nocciolata without milk in a salad bowl and add the Bavarian 3 instances emulsifying.
  • Blend the last cream in foamy whipped cream and lightly stir inside the cooled nocciolata custard.
  • Spread the egg-shaped Madeleine biscuit from Nocciolata Bianca. Pour the foam into the chocolate eggshell up to 2 cm from the edge and smooth well with the back of a spoon. Then place the Madeleine biscuit on the foam (side spread towards the foam) and squeeze lightly.
  • Let take a minimum of 12h in the refrigerator.
L'entermets à la nocciolata Bianca without milk
L’entermets à la nocciolata Bianca without milk (@RigoniI Di Asiago)

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