I cook rarely chocolate. Not that I do not like it, but I'd rather eat than cook. That would certainly save me a few more players because we know full well that blogs that publish recipes with chocolate, caramel or other sweet attract readers. Unfortunately I prefer vegetables to chocolate.
However the occasion being the thief, it turns out that I found myself in possession of several kilos of chocolate cake. So to begin this saga chocolate, I tested the famous pie Chococrumble Kayser. You could find there are 3 or 4 years in store, but they do make more. But it is in their book of pie.
As quantities are averages for 3 pies, I adapted the recipe to make a big pie to share at the office. I still had some dough to make ganache and two small individual tarts.
Pie Chococrumble
P Ate sandblasted Chocolate (a day ahead)
180 g of softened butter,
80 g sugar, 40 g
hazelnut powder, cinnamon 3 g
,
1 whole egg, 300 grams of flour
1sachet yeast
2 level tbsp unsweetened cocoa powder
In a mixer bowl, place softened butter + icing sugar + powdered cinnamon and hazelnut. Mix well. Stir the whole egg. Pour the flour and cocoa. Mix well. Roll into a ball, shoot and put in fridge for one night.
Ganache:
250 g cream, 300 g chocolate dessert, 50 g of butter.
Crumble:
80 g almonds, 80 g butter, 80 g sugar, 1 tablespoon scoop of bitter cocoa powder plus a little for the decor
Preheat oven to 180 ° C. Lower the chocolate pastry into a circle or a die (2mm thick) and bake 30 minutes blank. Remove from oven. Let cool before removing the dough and arrange on a serving platter. Keep the oven hot for the crumble.
Heat the cream in a saucepan. Off the heat, add the chopped chocolate. Mix evenly and add the butter. Smooth everything well.
pour the ganache over the baked pie shell and let cool. Prepare the crumble
mixing Fingertip ground almonds, butter, chopped, brown sugar and cocoa. Make large crumbs. Spread them on a baking sheet covered with baking paper. Bake 8 minutes at 180 ° C. Cool.
Sprinkle crumble pie and sprinkle with cocoa for a velvety finish. If you still falls dough you can make small star decoration. Savor the tart cold.
I'm a little dubious about adding yeast in the pastry. Dough rise slightly to give a bottom edge and thicker than expected. Otherwise nothing to say it is excellent including this crumble makes a difference compared to a classic chocolate cake.
To stay on a chocolate note and an opportunity for you to make chocolate lollipops.
the occasion of the Feast of Grandmothers (March 6, 2011), discover the 100% chocolate lollipops I Love My Grandma by Patrice Chapon in Limited Edition! One way to greedy and shifted to tell our grandmother that you love them! And I find particularly rock these grandmothers!
They are available in preview at La Grande Epicerie de Paris (but everyone does not live in Paris) and in all shops Patrice Chapon (and on the website: Chocolat Chapon . More info on the site I Love my Grandma
So send me 3 lines to your best culinary memory with your grandmother and I would win three of you a set of 3 chocolate lollipops. still I pursued my grandmothers kitchen . One had learned to cook in Lyon and we are pampered with dumplings and sausage brioche and my maternal grandmother, pure tilt regaled us these matefaims Pear and rissoles.
Otherwise it is of course the KKVKVK on the theme of the croque monsieur awaiting your entries.
As quantities are averages for 3 pies, I adapted the recipe to make a big pie to share at the office. I still had some dough to make ganache and two small individual tarts.
Pie Chococrumble
P Ate sandblasted Chocolate (a day ahead)
180 g of softened butter,
80 g sugar, 40 g
hazelnut powder, cinnamon 3 g
,
1 whole egg, 300 grams of flour
1sachet yeast
2 level tbsp unsweetened cocoa powder
In a mixer bowl, place softened butter + icing sugar + powdered cinnamon and hazelnut. Mix well. Stir the whole egg. Pour the flour and cocoa. Mix well. Roll into a ball, shoot and put in fridge for one night.
Ganache:
250 g cream, 300 g chocolate dessert, 50 g of butter.
Crumble:
80 g almonds, 80 g butter, 80 g sugar, 1 tablespoon scoop of bitter cocoa powder plus a little for the decor
Preheat oven to 180 ° C. Lower the chocolate pastry into a circle or a die (2mm thick) and bake 30 minutes blank. Remove from oven. Let cool before removing the dough and arrange on a serving platter. Keep the oven hot for the crumble.
Heat the cream in a saucepan. Off the heat, add the chopped chocolate. Mix evenly and add the butter. Smooth everything well.
pour the ganache over the baked pie shell and let cool. Prepare the crumble
mixing Fingertip ground almonds, butter, chopped, brown sugar and cocoa. Make large crumbs. Spread them on a baking sheet covered with baking paper. Bake 8 minutes at 180 ° C. Cool.
Sprinkle crumble pie and sprinkle with cocoa for a velvety finish. If you still falls dough you can make small star decoration. Savor the tart cold.
I'm a little dubious about adding yeast in the pastry. Dough rise slightly to give a bottom edge and thicker than expected. Otherwise nothing to say it is excellent including this crumble makes a difference compared to a classic chocolate cake.
To stay on a chocolate note and an opportunity for you to make chocolate lollipops.
the occasion of the Feast of Grandmothers (March 6, 2011), discover the 100% chocolate lollipops I Love My Grandma by Patrice Chapon in Limited Edition! One way to greedy and shifted to tell our grandmother that you love them! And I find particularly rock these grandmothers!
They are available in preview at La Grande Epicerie de Paris (but everyone does not live in Paris) and in all shops Patrice Chapon (and on the website: Chocolat Chapon . More info on the site I Love my Grandma
So send me 3 lines to your best culinary memory with your grandmother and I would win three of you a set of 3 chocolate lollipops. still I pursued my grandmothers kitchen . One had learned to cook in Lyon and we are pampered with dumplings and sausage brioche and my maternal grandmother, pure tilt regaled us these matefaims Pear and rissoles.
Otherwise it is of course the KKVKVK on the theme of the croque monsieur awaiting your entries.
0 comments:
Post a Comment