Ingredients For the chocolate fondant: - 100 g of GOURMANDISES® dark chocolate - 100 g of butter - 2 eggs - 80 g of sugar - 20 g of flour - 3 g of baking powder (1 teaspoon) - 10 g of cocoa powder (1 tablespoon) - 3 g of extract ...

Baileys's mousse súr biscuit fondant guydemarle

Ingredients

For the fondant at chocolate:

- 100 g of GOURMANDISES® dark chocolate

- 100 g of butter

- 2 eggs

- 80 g of sugar

- 20 g flour -

3 g baking powder (1 level teaspoon)

- 10 g cocoa powder (1 spoon) (30 mL) -

3 g of coffee extract (1 teaspoon)

For Bayley's mousse:

- 8 g of gelatin (4 leaves of 2 g) -

150 g of Bayley's (15 cl)

- 1 egg -

50 g of sugar

- 350 g liquid cream with 35% MF (35 cl)

- 5 g cocoa powder (1 teaspoon)

Preparation of the chocolate fondant 1. Preheat your oven to 200 ° C (th.6/7) and place your SILPAT® fabric on the perforated plate. In the cul-de-poule, place the chocolate and butter. Melt them in a bain-marie. Then add eggs and sugar. Mix well and add the flour, yeast and sifted cocoa and coffee extract. Place the stainless steel frame on the SILPAT® canvas then pour the mixture into it. Cook at 200 ° C (th.6/7) for 12 minutes. Book.

Bailey's Foam Preparation 2. Rehydrate the gelatin in cold water. In a saucepan, warm the Bailey's then add the drained gelatin. In the bowl, beat the egg and sugar with an electric whisk until the mixture becomes very foamy and doubled in size. Add the cooled Bailey's by whisking. In another cul-de-poule, put the liquid cream in whipped cream. Take about 5 tablespoons of cream and mix the rest in the mixture. Color the 5 scoops of cream with a little cocoa powder. Place the relief carpet on a perforated plate and then with the scraper, garnish with colored cream. Put 5 minutes in the freezer. Place the stainless steel frame on the relief carpet and fill it with Bailey's foam. Cover with the chocolate fondant. Place 4 hours in the freezer before unmolding.

 Baileys's Foam súr biscuit fondant guydemarle
Puffer apero Stockin surimi

Ingredients: 2 or 3 puff pastry 1 jar of garlic and garlic cooking balsam 9 cup of surimi preheat your oven to 200 ° chop the surimi, not too fine either .. in a bowl mix the surimi emitters or chop with the bishinette cuisine, mostly......

Paninis or kebab breads

600g flour Salt 6 CS olive oil 35 cl water 1/2 CS dry yeast mix the flour and salt in the bowl of your robot. Then add yeast, olive oil and half of the water and start kneading. Add the rest of the water as you ......

 Potatoes with blue cheese

Recipe appeared on the wall "the crazy cracked" Super good, I served with a green salad, but with a slice of ham or roast, cold chicken it would have been super good also Ingredients 4 large potatoes 150 g Roquefort Milk(......

 January vegetables

recipes simple, fast and according to my mood and my courage ......