Crackers Chocolate

I cracked the recipe for chocolate crackers in the small library of chocolate Larousse but because of all the ingredients, I finally revisited my sauce for a really great result! They are small and very soft-crisp inside cakes, chocolate and rather pleasantly straightforward.

ingredients:

- 2 eggs
- 75 g sugar
- 75g brown sugar
- 90 g of dark chocolate
- 20 g banania
- 200 g flour
- 100 g ground almonds
- Icing sugar

preparation:

- Preheat oven to 175 ° C.
- In a bowl, beat the eggs with the sugar until the mixture whitens.
- End Grate the chocolate and add the banania, flour and ground almonds.
- When the dough is well blended, form small balls and place on a baking sheet lined with parchment paper.
- Flatten each ball with the palm of the hand.
- Place in the oven and bake for 20 minutes.
- When the cookies have cooled, sprinkle with icing sugar.

Notes:

- You can totally use unsweetened cocoa instead of Banania, but I thought it brought a nice little touch.

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Cake with purple

How do you say a UFO in the kitchen? Because obviously this cake with violet unlike anything we could have expected ... Before going into the oven, it was purple, which was altogether normal in view of the use of the syrup violet. However, it pops bicolor, purple and green ... it was not quite the program!

ingredients:

- 250g flour
- 3 eggs
- 180g sugar
- 150g butter
- 6cl violet syrup
- 1/2 teaspoon baking
- 1 pinch of salt

preparation:

- Preheat oven to 180 ° C.
- Whisk the eggs and sugar until pale and thickened.
- Add the butter and syrup, mix well.
- Sift the flour and salt, mix again.
- Gently stir in the yeast.
- Pour into a buttered cake pan or covered with parchment paper.
- Bake for 50 minutes.

Notes:

- I really wanted to try a cake with purple, but I have not found anything similar on the Internet, violet would she be afraid?
- Beyond the green color that comes out of nowhere (probably heat has faded purple), this cake is really good, pleasantly scented with violets!
- A retry with a purple dye? And maybe the coconut, I suspect a combination that would work!

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Amaretti

For the purposes of a recipe, I had absolutely amaretti. Not having found in trade, I decided to make in myself. This is a recipe amaretti Amuse Bouche found in that makes me happy, these little almond cookies are truly a delight ...

ingredients:

- 2 egg whites
- 150g caster sugar
- 175g almond powder
- A few drops of almond extract
- Icing sugar

preparation:

- Preheat oven to 200 ° C.
- Beat the egg whites until stiff.
- Add the sugar and beat again for 2 mininutes.
- Add the almond powder with a spatula very gently.
- Using two tablespoons, shape small piles to roll in icing sugar.
- Put the amaretti and formed on a baking sheet lined with parchment paper.
- Bake for 12 minutes.
- Carefully loosen with a spatula from the oven and let cool on a rack.

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appetizing tortillas

These appetizing tortillas, I love them! Each time when we receive almost the world, we made ​​one or two batches, it can be eaten alone and it's super good! It's a bit more "chic" than ordinary chips and it is not complicated to do. Mexican chips, hot sauce, chorizo ​​and cheddar, a ludic and a passage in the oven later: it's ready!

ingredients:

- The tortilla chips

- From spicy sauce dips

- From shredded chorizo

- From cheddar slices (Special Toastinettes hamburgers)

preparation:

- Set the oven to grill.

- Place the tortillas on a plate covered with baking paper.

- On each pay a small amount of sauce. Be careful not to put too much, it softens the tortilla. Also, do not        prepare in advance for the same reason ...

- Ask then half a slice of chorizo ​​into thin strips.

- Cover finally 1 / 9th slice of cheddar on top.

- Bake for a few minutes, checking that it does not burn and serve immediately.

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Sundae gingerbread, cookies and cream with peanut

An ice cream ultra-greedy, I put all the ingredients I wanted at the time: a killer! This dessert requires some preliminary work since I made myself the salted butter caramel and whipped peanut butter.

Ingredients (for 2 cups)

4 scoops of ice cream biscuit

2 cookies

4 strawberries

For the caramel with salted butter 150 gr sugar - 1 tbsp lemon juice - 10 cl of cream - 25g salted butter

For the whipped peanut taste: 20 cl whipping cream - 2 tablespoons creamy peanut butter - 30g caster sugar

Materials needed: a siphon - a Chinese


recipe:

Prepare the caramel with salted butter: In a saucepan, heat the sugar with the lemon juice. Meanwhile, boil the cream. Cut the butter into pieces. When the sugar becomes caramel, add the hot cream while stirring and then remove from heat, add butter. Stir. Book.

Prepare whipped peanut: In a saucepan, heat the cream with peanut butter and sugar. Mix well. MUST go to the Chinese and pour into a trap. Include a cartridge, shake. Chill for at least 1 hour.

Prepare the strawberries: wash and hull them. Cut into 4. Pour into a bowl and sprinkle with powdered sugar. Keep cool.

Make cuts just before serving: Place two scoops of ice cream in each cup. Cut cookies into 4 pieces and arrange them on the ice. Place a few pieces of strawberries. Spread a bit of whipped peanut on top and finally, pour caramel with salted butter, just small touches.

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Caramelised banana ice

The plus of this ice: it is super light! No cream: just frozen fruit. How did I do? I used the ice cream maker with a strange name: YONANAS :-)

ingredients:

2 bananas

2 tablespoons of biscuit dough


recipe:

Put 2 bananas in the freezer for a few hours. Peel them.

Put frozen bananas + the biscuit dough in the ice cream maker.

Eat immediately.

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The sponge cake

Close to the cake or cookie cake with a spoon. The recipe is taken (but slightly modified) Larousse small pastry. I enjoyed laying hens my mamipoule to use 14 eggs needed!

Ingredients (for 2 cakes)

14 eggs

500g caster sugar

1 sachet of vanilla sugar

185 grams of flour

185 g of starch

1 pinch of salt

I added to the recipe 1 tablespoon orange blossom aroma

butter for the molds

icing sugar to sprinkle on top of cake


recipe:

Grease two round molds.

Separate the whites from the yolks.

In a mixer bowl, beat egg whites until stiff.

Beat the yolks with the sugar and vanilla sugar. Add the orange blossom.

Stir, alternating egg whites, flour and cornstarch (put a pinch of salt before in the flour).

Pour into molds (do not overfill the biscuit swells during cooking).

Bake 35 minutes (the recipe says 40 minutes) at 170 ° C.

Sprinkle with icing sugar.

The sponge cake is very light in the mouth, it is delicious with coffee or tea

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