Small madeleines from Christophe Michalak

I found this very nice little madeleines recipe in the book of "desserts that make me crack" Christophe Michalak. In one detail, I followed the recipe to the letter and I enjoyed the result! Instead of lemon zest, I put a little orange blossom. It's nice but I think it is a little more with lemon. A test next time!

ingredients:

- 130g flour
- 1 pinch of baking powder
- 2 lemon zest (which I replaced with a 1/2 tsp orange blossom)
- 3 eggs
- 150g sugar
- 130g butter
- 10g Honey

preparation:

- Beat the eggs with a whisk.
- Add the sugar and zest.
- Melt the butter and honey in a microwave, incorporate them into the first mixture.
- Sift the flour and baking powder.
- Mix well.
- Book 24 hours in an airtight container in the fridge.
- Preheat oven to 180 ° C.
- Pour the batter into the madeleine molds, lightly oiled, 3/4 of the height.
- Bake for 7-8 minutes for a blond caramel coloring.
- Turn out hot.
- Cool on a wire rack before serving.

Notes:

- I used mini madeleine molds, where the miniature result, but I have not changed the cooking time.

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Gougères to mimolette

These little cheese puffs scented mimosa will be perfect for an aperitif ... crispy on the edges and melting inside, they will necessarily be very appreciated!

For 12 Gougères

ingredients:

- 50g salted butter
- 12cl water
- 75g flour
- 2 eggs
- 75g mimolette

preparation:

- Preheat oven to 200 ° C.
- Melt the salted butter over low heat.
- Add water and bring to boil.
- Remove from heat, add the flour and mix with a spatula.
- Continue cooking over medium heat until you do not get a dough that pulls away from the sides of the pan.
- Remove from heat Add the eggs one by one until well incorporated.
- Finely grate the mimosa and involved in the preparation.
- Using two spoons, make piles is deposited on a baking sheet lined with parchment paper.
- Bake for 25 minutes.
- Serve hot or warm.

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the namandier

Do you Namandier this almond cake which toured the blogs? If you answer no, go directly to the test kitchen, it is well worth the interest that it has on the blogosphere!

ingredients:

- 4 eggs
- 185g sugar
- 200g ground almonds
- 100 g of butterfat
- A few drops of almond extract

preparation:

- Preheat oven to 180 ° C.
- Beat the eggs and sugar until the mixture whitens.
- Add the ground almonds.
- Pour melted and almond extract, mix well butter.
- Pour into a greased or covered with parchment paper mold.
- Bake 25 to 30 minutes.

Notes:

- Of the various blogs that I traveled the Namandier is baked in a square and then cut into small squares to be served mold. I liked the idea, but I did not mold the shape ...
- The cake is fragrant, and easy to do! What more?

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quiche Lorraine

What's more classic than a good quiche lorraine? This recipe is easy to make and is still very popular, why not with a few leaves of lettuce ...

ingredients:

- 1 pastry
- 40cl heavy cream
- 5 eggs
- Salt and pepper
- 150g bacon

preparation:

- Preheat oven to 200 ° C.
- Place the pastry in a pie pan.
- The white cook for 10 minutes by covering with parchment paper and beans.
- Meanwhile, beat the eggs with the heavy cream.
- Add the bacon, mix well.
- Salt and pepper.
- Pour the mixture over the dough and bake for 35 minutes.

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Small cocoa meringues

My first attempts to make meringues had ended in abject failure. This time, thanks to the valuable advice of peppers for cooking, I managed to make meringues very friendly, slightly cocoa. A good idea to use egg whites solitary, provided you have a little time ahead ...

For 2 people

ingredients:

- 2 egg whites
- 35g icing sugar
- 30g caster sugar
- 10g cocoa (here the banania)

preparation:

- Preheat the oven to 90 ° C.
- Beat the egg whites until stiff.
- Gradually add the sugar while continuing to beat (a robot is welcome here).
- Pour the cocoa and mix well.
- Transfer the batter into a pastry bag.
- On a baking sheet lined with parchment paper, forming small meringues.
- Bake 1:30.
- At the end of cooking, cool meringues inside the heated oven.
- Carefully loosen before serving.

Notes:

- Next time, I am the greatest!

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Oat bran bread

Owl, a way to use (finally!) the package of oat bran that has languished in my closet ... Yes, Dukan has been there (but not for me, I said ...) and if this bread recipe to the sound oats was not presented as a good Samaritan, I think I still would look like me ... I gotta get rid of this saving to peppers bread, thank you so much!

ingredients:

- 400g semi-wholemeal flour *
- 200g oat bran
- 1 packet of instant yeast baker
- 40 ounces of warm water
- 1 tsp salt

preparation:

- A hand or dough mixer, combine flour, bran and salt with warm water for 10 to 15 minutes.
- Place in a bowl and let rise in a warm place for 1 hour.
- Degas the dough by pressing it with his fist.
- Separate dough into two.
- Make two balls and let rise 15 minutes.
- Place a sheet of parchment paper on a plate.
- Do not load the dough.
- Moisten the top balls and sprinkle oat bran.
- 1:30 Let rise at room temperature.
- Preheat oven to 200 ° C.
- Bake for 40 minutes.
- Cool on a wire rack.

* Peppers recommends 300g wholemeal flour 24g fresh yeast

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Chocolate and hazelnut cake

Who says Easter chocolate said ... Based on this simple observation, carry a terribly chocolate cake was necessary to force-feed a little bit of stomach already formed by egg hunts ... I had a crush on the special cake Easter peppers, which crush did not lie to the tasting: it is absolutely insane as recipe!

ingredients:

- 180 g of dark chocolate
- 120 g butter
- 1 packet of vanilla sugar
- 4 eggs
- 120 g sugar
- 60 g of hazelnuts
- 30 g of sifted flour
- 1 pinch of salt

For the chocolate glaze:

- 50 g cocoa
- 70g icing sugar
- 6 tablespoons milk
- 30 g butter
- Chocolate eggs for decoration

preparation:

- Preheat oven to 180 ° C.
   In a double-boiler, melt the chocolate with the butter.
- Whisk the egg with 100g sugar until the mixture becomes pale yellow.
- Stir in hot chocolate beaten yolks, then the hazelnuts, flour and salt.
- Beat the egg whites until stiff, add the remaining 20g sugar halfway through.
- Mix 1PR for meringue preparation to lighten, then fold in gently and gradually the rest.
- Line a cake pan with parchment paper or butter and flour the edges.
- Pour the batter.
- Bake for 40 minutes.
- Upon exiting the oven, let cool before unmolding.
- Return on a grid and reserve time to make the frosting.

For the chocolate glaze:

- In a saucepan over low heat, combine all ingredients until well be a fluid unit.
- Pour the icing on the cake and spread it along the edges.
- Allow to set at least half an hour.
- Before serving, cover with chocolate eggs cut in half and sprinkle with icing sugar.

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