Chocolate weekend: three recipes of French chocolatiers

Chocolate weekend: three recipes of French chocolatiers

Chocolate truffles

Croissants – just a fairy tale, but also truffles, especially chocolate – not less delicious dessert. It just seems that they are difficult to prepare. The main thing is to have a proven recipe, and now you have it!

Chocolate weekend: Chocolate truffles

• 500 g chocolate 50%
• 300 ml of whipping cream
• 200 g of cocoa powder
• 100g unsalted butter
• 60 ml orange liqueur
• 10 ml orange extract
• 1 orange

Cooking method:
In a large skillet, melt the butter, add the cream and orange peel. Bring to a boil and immediately remove from heat. Get Gently peel, add the chocolate, liqueur and orange extract. Take the resulting mass in the refrigerator, stirring occasionally to make it homogenous.
Before you cook the truffles, get a lot of out of the refrigerator and let it warm up for 10 minutes at room temperature. It softens, you can easily take it with a teaspoon, form the candy and roll them in cocoa powder. Get Ready truffles in the refrigerator – even if there are waiting in the wings! To truffles preserved freshness as long as possible, before you roll in cocoa, do not forget to dip them in melted chocolate.
Chocolate fondant

This amazing dessert, in fact, the original muffin with liquid chocolate filling, stole not one heart and, alas, not a rounded shape. But you promised us that you will be engaged in the gym regularly and is divided fondant with friends, or even better – with her boyfriend. Let once again convinced – you any recipe fails. And the soup, which has not turned a week ago … Come on, it is true, your boyfriend has forgotten about it. And if not, then after the chocolate fondant exactly forget.

Chocolate weekend: Chocolate fondant

• 100 g of white sugar
• 95 g of dark chocolate
• 3 eggs
• 90g unsalted butter
• 50 g flour
• a pinch of salt
Cooking method:
In a water bath melt the chocolate, add the butter and eggs. Stir well, making sure that the water does not boil – it is necessary to maintain a low temperature. Then add the flour and mix thoroughly all over again.
Brush the 4 round molds with butter and zaley them the same amount of the resulting chocolate. Bake in the oven at 200 ° C for 6 minutes.
Serve with whipped cream or vanilla ice cream. This dessert can also decorate with fresh raspberries. It looks fantastic, and the taste – a real miracle. Bon Appetit!

Croissants with chocolate

Chocolate weekend: Croissants with chocolate

Croissant – an amazing achievement of French cuisine, which seems to love it. And even men, but with honest views and will be assured that sweet pastries can not stand, but can not wait, as if to eat it again air a miracle. It is clear – without witnesses.

Now you can easily bring sweet deceiver to clean water – just prepare a croissant with chocolate prescription Claire Kuten.
To start dissolve yeast in warm water and leave to heat for 7-8 minutes. Add sugar, 250 ml of milk. Mix everything and leave again in heat. Flour mixed with salt, add 60 grams of butter and grind into fine crumbs hands. By this time, the yeast should already have come.

Now in the middle of the resulting mass make a hole and pour the yeast, knead the dough. When it will be easy to separate from the walls of the bowl, to shift it on the table and knead for about five minutes.

Brush the form of vegetable oil, and put the ball rolled into the finished dough, pre-coat with vegetable oil and.
Cover with a towel and send for an hour in a warm place. As the dough is suitable, Punch again roll into a ball and send it for an hour under a towel. After some time, again Punch the dough, to make him a rectangle and wrap in plastic wrap. Now the dough for croissants have to freeze slightly – 30 minutes in the refrigerator will be enough!

• 300 g butter 82% fat at room temperature
• 500 g flour
• 1 teaspoon sugar and salt
• 1 egg
• 50 ml of warm water
• 250 ml of warm milk
• 10 g of dry yeast (30g “living” yeast)
• 150 g of black or milk chocolate
• a little vegetable oil

Cooking method:
Roll out the dough into the reservoir 16h32 see, he does not get thin. In two-thirds of the area laid out butter and spread it over the surface. Now fold the dough three times to obtain a flat rectangle and send it in the fridge for another 30 minutes. Roll out the dough layer 35h53 cm Cut it along, and each half -. Into triangles. The optimum size – 10 cm.
Chocolate broken into pieces, take the egg, separate the yolk and mix it with one tablespoon of milk. On the edge of a rectangle laid out pieces of chocolate, the cut edge bend over the chocolate and roll the dough toward the top. Top smazh resulting croissants yolk and the first three minutes to bake at a maximum temperature of the oven, then heat reduced to 180 ° C and cook for another 20 minutes.

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