chocolate
Ingredients for 4 people: 200 g white couverture250 ml whipped cream3 tsp white gelatine powder (instant)80 g sugar5 tablespoons orange liqueur20 g butter4 tbsp. wild cranberries (from the jar)4 tbsp. cranberry juice (red currant juice can be substituted)Mint for garnish Preparation: 1. Cut a few shavings from the chocolate coating with a sharp knife and set aside for serving. Cut the rest of the couverture into pieces, put them in a bowl and melt on a hot water bath while stirring. Remove bowl from water bath and set aside. 2. Put the cream in a bowl, sprinkle in the gelatine powder and whip ...
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Ingredients for 2 mini tarts, 8 pcs. each: 1 glass of baby pears (350 g capacity)½ l red wine1 bag of mulled wine fix50 g walnut halves75 g dark chocolate5 tablespoons milk200 g butter175 g sugar1 packet vanilla sugar1 pinch of salt3 eggs (size M)200 g flour75 g cornstarch20 g cocoa1 sachet baking powder2 tablespoons pear brandy150 g dark chocolate coating150 g milk chocolate coating10 g coconut oil Also: Cocoa and powdered sugar for dustingGrease and breadcrumbs for the molds Preparation: 1. Heat pears with their own juice and red wine. Add mulled wine bag, let steep for 5 minutes. Remove bag...
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Ingredients for approx. 70 pieces: 120 g chocolate mint bars (e.g. After Eight)125 g soft butter125 g sugar1 pinch of salt1 egg (M)200 g flour1 tsp baking powder200 g dark chocolate coating1 handful of green sugar pearls Preparation: 1. Melt 70 g chocolate mint bars over a hot water bath, stir, then leave to cool. Mix butter with sugar, pinch of salt, egg. Sift the flour and baking powder over the butter, add the chocolate-mint mixture and whisk well. Cover the dough and chill for approx. 30 minutes. 2. Shape the dough with your hands into balls (diameter 1-2 cm), place them a little apart on ...
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Ingredients for 6 pieces: For the pastry: 100 g soft butter50 g sugar1 packet vanilla sugar1 pinch of cardamom3 eggs (M)200 g flour1 pinch baking powder200 g yoghurt, 10% fat (Greek cream yoghurt is best) Also: 400 ml whipped cream2 packets of cream thickener150 g nut nougat cream50 g nut nougat (firm) Preparation: 1. Beat the butter until creamy. Gradually add the sugar, vanilla sugar, cardamom and eggs and beat until fluffy. Stir in the flour mixed with the baking powder and finally the yoghurt. Finally, mix in the yoghurt. Leave the batter to rest for 10-15 minutes. 2. Preheat the waffle ir...
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Ingredients for approx. 12 pieces: For the pastry: 200 g dark chocolate coating75 g butter100 g walnuts2 eggs (size M)100 g sugar50 ml milk2 tbsp rum1 pinch of salt100 g flour1 tsp baking powder For the cream: 6 sheets white gelatine250 g yoghurt500 g mascarpone1 jar (370 g) fig jam1 tsp grated zest of 1 organic orange1 tbsp chopped pistachiosFresh figs to garnish Preparation: 1. Cut the chocolate coating into pieces and place in a bowl. Add the butter in pieces. Melt over a hot water bath, stirring from time to time. 2. Finely grind the walnuts in an electric chopper. Separate the eggs. Beat ...
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Ingredients for 1 loaf tin (approx. 14 slices): 250 g solid coconut fat150 ml whole milk150 g dark chocolate coating50 g baking cocoa250 g icing sugar85 g salt crackers150 g roasted salted cashew nuts Preparation: 1. Melt the coconut oil and milk while stirring. Heat the couverture in a water bath. Then mix everything together with cocoa and icing sugar. 2. Line a 24-26 cm long loaf tin with baking parchment. Chop the cashew nuts chop. Place a layer of crackers and a dark layer of the chopped nuts on the bottom of the tin. Cover the crackers with fluffy chocolate mixture and place another laye...
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Ingredients for approx. 8 pieces: For the shortcrust pastry: 100 g crunchy muesli milk chocolate100 g flour100 g butter2-3 tbsp cold waterFor the mousse:6 sheets white gelatine200 g white couverture3 eggs (M)grated zest of 1 organic lime150 g whipped cream2 tablespoons orange liqueur to taste Also: 2 oranges4 tbsp. crunchy muesli Milk chocolate for sprinkling Preparation: 1. Finely grind the muesli in an electric grinder. Mix with flour and add the butter in pieces. Add water and chop with a knife until dry crumbs form. Then quickly knead by hand into a smooth dough. Roll out the dough on a fl...
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Ingredients for approx. 4 servings: 1 l whole milk250 g dark chocolateSalt1 tbsp mascobado sugar (alternatively brown sugar)Extras:Mini marshmallows for the topping Preparation: 1. Heat the milk. Coarsely chop the chocolate, add to the milk and stir until completely dissolved. 2. Season the hot chocolate with a pinch of salt and mascobado sugar. 3. If desired, add mini marshmallows to the cocoa. Tip: Refine the hot chocolate as desired per cup (250 ml) e.g. with:1 pinch chilli powder1 tsp. gingerbread or speculoos spice1 tbsp. amaretto, rum or advocaat1 tbsp. espressopulp of 1/2 vanilla pod Pr...
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Ingredients for approx. 8 pieces: For the sponge: 150 g dark chocolate coating3 eggs (M)1 pinch of salt100 g sugar75 g soft butter2 packets vanilla sugargrated zest of 1 organic orange1 pinch of ground chilli (optional)150 g ground almonds2 tsp. baking powder Also: 1-2 grated coconut150 ml whipped cream150 g mandarin jam Preparation: 1. Cut the couverture into pieces and place in a bowl. Melt on a hot water bath, stirring occasionally. Leave to cool slightly. 2. Separate the eggs. Beat the egg whites with a pinch of salt until stiff, adding half the sugar into the egg whites. Cream the butter....
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Ingredients for 20-24 pieces: 100 g milk chocolate¼ l buttermilk1 cube (42 g) fresh yeast175 g butter500 g flour200 g sugar1 pinch of salt1 egg (size M)250 g morello cherries (or morello cherries in a jar)30 g amarettis80 g chocolate flakes50 g almond flakesAlso:Grease for the baking tray Preparation: 1. Chop the chocolate. Warm the buttermilk slightly. Dissolve the yeast and chocolate in it. Melt 75 g butter. Put the flour, 100 g sugar and salt in a mixing bowl. Add the yeast, chocolate milk, butter and egg. Work into a smooth dough with the dough hooks. Cover and leave to rise in a warm plac...
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