Saturday, December 29th, 2012 6 29 / 12 / December / 2012 06:31

A pitite chocolate mousse quite simple to realize, but so good!!!!!!!!!!!!!!!!!!!!!!!!!!


-4 eggs

-200 grs of dark chocolate (50 grs by egg)

-2 bags of vanilla sugar

-1 pinch of salt

-(Optional) cognac

Cut the chocolate in small pieces, add 2 spoonful of water and make warm slowly.

Pay the chocolate melted in a terrine. Put egg yolks one after the other deeply by moving. Finish with the vanilla sugar and the cognac.

In another terrine, beat the whites until stiff very firm with a pinch of salt.

Incorporate a spoonful of these whites into the mixture egg yolks - chocolate to soften him. Add then the rest of the gone up whites and move delicately the preparation for the spatula to avoid that they do not fall again.

Put in the refrigerator 3 at 4 am before consuming.

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Sunday, November 18th, 2012 7 18 / 11 / Nov / 2012 10:21

Candy Mazet The last one pitit Thursday evening cake. There also a real delight!!!!!!!!!!!!!!!! I hope that my friend will return and that we can redo a tite an evening like that!!!!!!!!!!!!!! This recipe Bona dreamed Jules Destrooper was possible thanks to my 3 partners (, and). I deeply thank them for the confidence that they were kind enough to grant me.


-1 package of 100 gr of All butter wafers (Of my partner Jules Destrooper)

-One Foam in the praline (With my partner candy Mazet)

-4 coffee spoons of raspberry jam

-35 gr of butter

-1 gelatin sheet

In a robot, mix wafers to make for it a powder. Melt the butter in the microphone waves and mix him with this powder.

Circles and rectangles with sweet Dispatcher this powder in 4 small individual molds (I set of my partner) and cover with raspberry jam. Place in the refrigerator.

Make soften the gelatin in some cold water. Prepare the foam for the praline by incorporating him the gelatin (that we shall have pressed between the hands). When that this is made, to take out the previous preparation of the refrigerator and to arrange the foam there.

Put back to the refrigerator and let set during at least 4 hours. In the mment to serve, turn out these small cakes.

It was excellent!!!!!!!!!!!!!!!!!!!! But unfortunately there is not any more!!!!!!!!!!!!!!!!!!!!!!!!

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Saturday, November 17th, 2012 6 17 / 11 / Nov / 2012 09:36

Another Thursday evening slaughter!!!!!!!!!!!!!!!!!!!!! It was a real delight!!!!!!!!!!!!!!!!!!!!! My recipe of origin gave them to the jam of milk, but as I am not a fanatic of jam of milk (just from time to time to please the others!!!!!!!!!!!!!!!!!!!!!!!!!!!), I transformed a tit little these recipe for a result more than satisfying.


-60 cl of single cream

-1 jar of nutella (do not worry you, he will stay there!!!!!!!!!!)

-3 gelatin sheets

Pay the cream into a pan and bring to a boil her. Let her shiver 5 minutes.

Make soften the gelatin in a big bowl of cold water. Outside the fire, pay 4 coffee spoons of nutella into the cream (not to put in it more the gourmands, it would be too disgusting!!!!!!!!!!). Press the gelatin between hands and add it to the preparation for the chocolate. Mix for a long time to obtain a homogeneous preparation.

To put down a coffee spoon of nutella at the bottom of 4 or 6 glasses according to their thickness may pay above the panna cotta in the nutella. Let cool and reserve these glasses for the fridge during at least 12 hours (and yes, I know well that it is long, it is long, it is long and that it is most difficult of this preparation).

At the time of serving (after 12 hours of big ordeal), to put a hazelnut of nutella on panna cotta.

It was hummmmmmmmmmmmmmmm too well!!!!!!!!!!!!!!!!!!!!!!!!!


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Wednesday, November 14th, 2012 3 14 / 11 / Nov / 2012 09:29

Here is the recipe which made eyes at me to Julia T . Thus if you do not still know go to visit him, she will know how to welcome you as it is necessary!!!!!!!!!!!!!!!! As soon as I saw her, I wanted to try him and I can say you that I do not absolutely regret him!!!!!!!!!!!!!!!!!!!!!!!!!!


-3 whole eggs
-150gr of fromage frais
-150gr of caster sugar
-200gr of dark chocolate
-200 cl of (flushed out the tanks) Coca-Cola
- 130gr of flour

Preheat The oven in 180°C (Thermostat 6).

In a salad bowl, beat eggs and sugar until the mixture clears.

Incorporate The flour, then the fromage frais and the Coca-Cola; mix Until the preparation is homogeneous.

Make Melt except for the chocolate in the microphone waves then incorporate him into the previous preparation.

Pay The dough in a mold lined of a parchment paper and to put in the oven For 25 in 30 minutes. The cooking is to be watched according to your oven.
The softness must be cooked but still aim at heart.

Let cool at the exit of the oven at room temperature.
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Tuesday, November 6th, 2012 2 06 / 11 / Nov / 2012 09:09

I received there is some time of it an attractive parcel of my partner Candy MAZET . In this parcel, there were bonbons in an attractive small box of pocket (well that you deceive not copinautes has it it more!!!!!!!!!!!) and some powder of bonbons and some praline-flavored dough hazelnut. It is the latter that I used for my foam which is according to my tasters and flavourful informed one truth slaughter!!!!!!!!!!!!!!!!!!!! I deeply advise you to make her and especially to go to visit my partner because his products are really tip pip!!!!!!!!!!!!!!!!!!!!!!!!

chocolatIngredients: mousse-au-praline.jpg

-200 gr of milk chocolate

-30 gr of caster sugar (optional if we like not too much sweetened)

-1 bag of Praline-flavored dough hazelnut (200 gr)

-20 gr of butter

-4 whole eggs

-1 pinch of salt

In a pan, melt the chocolate and the sugar in the butter, to obtain a smooth dough.

In a terrine, separate the whites of egg yolks. Add the latter to the chocolate-brown mixture - eggs as well as the praline-flavored dough.

Beat egg whites until stiff very firm with the pinch of salt. Add to it a spoonful to the chocolate melted to soften this dough. Add the rest then by mixing very delicately not to make the whites fall again.

Pay this foam into ramekins and put in the refrigerator at least 3 hours. Personally, I left them all night long but attention because it is a torture every time we open the refrigerator!!!!!!!!!!!!

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