chocolate_us

All chocolate50 recipes 100% cHOcOLATe

dArk, miLk Or wHiTe

TO be enjOyed everyTime

2

summary

Chocolate...

verrine

Small pots of cream in three flavors 4_

Cream with chocolate and orange 6_

Coffee, mascarpone and chocolate 7_

Exotic chocolate soup 8_

Mars fondue with banana 9_

Velvety chocolate praline 10_

Chocolate-orange iced verrines 11_

Milk chocolate mousse 12_

Chocolate mousse with espelette pepper 13_

Chestnut mousse 14_

Tiramisu with tea and White chocolate 15_

individual

Venetian biscuit 16_

Dessert chocolate and raspberry 18_

Chocolate marquise 19_

Warm chocolate pudding cakes 20_

Chocolate cake and cherries 21_

Pure chocolate fondant 22_

Chocolate fondant 24_

Fondants with chestnuts 25_

Heart to heart fondant 26_

Love duo clementines and chocolate 27_

Half-cooked chocolate 28_

Delicious with chocolate 29_

creative

Gourmet spoons 30_

Sand roses 32_

Kumquats chocolate 33_

Candied orange chocolate 34_

Caramels with chocolate 35_

Chocolate whoopie pies 36_

Macaroons chocolate 37_

Brownies with coffee 38_

Chocolate sausage with pistachio 39_

3

summary

revisited

Chocolate eclairs 40_

Waffles with caramelized pears and chocolate 42_

Tagliatelli pancakes and chestnut chocolate 43_

Chocolate almond mille-feuille 44_

Chocolate mille-feuille-peach 46_

Mille-feuille with chocolate and candied orange zest 47_

Chocolate tart 48_

White chocolate and lime tartlets 50_

Nut and chocolate tartlets 51_

Spicy chocolate tartlet 52_

Chestnut and chocolate tartlets 53_

gourmand

Pear-chocolate fondant 54_

Charlotte with chocolate mousse and vanilla pears 56_

The royal 57_

Easter cake with chocolate and strawberries 58_

Chocolate apricot cake 59_

Chocolate-mint log and candies 60_

Chocolate and caramelized walnut terrine 61_

pleasure...

4

5

Small pots of cream in three flavors

For the coffee cream40 g of caster sugar

20 cl milk15 cl of single cream

2 eggs1 tbsp coffee extract liquid

For the vanilla cream40 g of caster sugar5 cl of single cream

20 cl milk2 eggs

1 tbsp of vanilla powder

For the chocolate cream50 g caster sugar

30 cl milk3 eggs

20 g unsweetened cocoa powder

1. For the coffee cream, In a saucepan, boil the cream and coffee extract. Whisk the eggs and sugar in a bowl, stir in milk, coffee cream and mix. Strain and pour the cream into 4 verrines.

2. For the vanilla cream: mix the vanilla powder and sugar in a terrine. Boil the cream and milk. Add the eggs in the terrine and whisk the mixture gradually adding the hot milk. Strain and pour into 4 verrines.

3. For the chocolate cream: boil the milk. Whisk the eggs, sugar and cocoa and gradually add the milk, stirring. Pour into 4 verrines.

4. Preheat the oven to 120°C (th.4). Fill a baking pan with water halfway up and have all the verrines in the dish. Bake for 40 min. Allow to cool and keep in refrigerator until serving.

For 4 people

Preparation 30 min

Cooking time 50 min

Recipe_PRISMAPIX

PHOTO_Laurent ROUVRAIS

6

Cream with chocolate and orange1. Heat the cream, pour the boiling on the grated chocolate and mix. Whisk the egg yolks with the caster sugar, vanilla sugar and cinnamon. When the mixture becomes white and foamy, pour the chocolate cream, mix then transfer it in a heavy saucepan.

2. Cook gently, stirring constantly and without boiling. When cooked, the cream should be smooth and coat the wooden spoon. Divide into cups and let chill in the refrigerator until serving.

3. Draw an orange peel with a paring knife and slice it. Pour the syrup of cane sugar and 10 cl of water in a saucepan. When boiling, add the zest and cook for 20 min. Peel the oranges and separate the quarters. Sprinkle with boiling syrup and add the zest. Allow to cool. Divide the orange zest on the chocolate cream and serve.

2 oranges40 cl of liquid cream6 egg yolks150 g dark chocolate100 g of caster sugar1 packet of vanilla sugar10 cl cane sugar syrup1 pinch of cinnamon

For 4 people

Preparation 25 min

Cooking time 20 min

Recipe_Monique MOURGUES

PHOTO_Francis KOMPALITCH

7

125 g dark chocolate250 g mascarpone

100 g of caster sugar1 packet of vanilla sugar

4 eggs25 cl of strong coffee

3 sheets of gelatin

3. For the chocolate mousse: beat the remaining 2 egg yolks with remaining sugar until frothy. Melt the chocolate broken into pieces in the microwave, average power. Add it to the egg-sugar mixture. Beat egg whites until stiff and fold them gently into the preparation.

4. Arrange in the glass jars with a layer of chocolate mousse, a coat of mascarpone cream and a coat of coffee jelly. Keep in refrigerator until serving.

For 4 people

Preparation 50 min

Cooking time 15 min

waiting time 1 h

Recipe_PRISMAPIX


Coffee, mascarpone and chocolate

1. For a coffee jelly: heat the coffee, add 20 g of sugar and gelatin has been softened in cold water and wrung out. Keep in the refrigerator.

2. For the mascarpone cream: Whisk the mascarpone with the vanilla sugar. Beat 2 egg whites until stiff and fold them to the previous preparation.

8

1. Slowly heat the cream with the grated chocolate until it is completely melted. Add the sugar and juice of the passion fruits, mix well and set aside.

2. Peel and stone the lychees. Peel the mango, pineapple and bananas, cut them into pieces. Spear the fruits, including kumquats, onto wooden skewers

3. Serve the fruit kebabs accompanied by chocolate sauce..

Exotic chocolate soup

for 4 people

Preparation 30 min

Cooking time 5 min

Recipe_Hector BAROTOQUI


300 g dark chocolate25 cl of low-fat single cream

80 g brown sugar25 cl of juice of passion fruits

A handful of lychees1 ripe mango

1 small pineapple4 small bananas

A handful of kumquats

tips

All fruits are welcome: red berries (strawberries, raspberries,

blackberries...), dried fruits (figs, dates, prunes ...) and even small cakes (mini-madeleine or warm brioche cubes).

The choice is yours!

9

6 Mars bars10 cl of cream4 slices of brioche4 small bananas1/2 lemon

Mars fondue with banana

1. Lightly toast the brioche slices and cut them into cubes. Peel bananas and cut them into pieces. Sprinkle them with lemon juice to keep them white.

2. Bring the cream to a boil in a saucepan. Add the chopped Mars bars. Melt over low heat, stirring constantly. Divide the hot fondue into 4 ramekins placed on the plates. Arrange around the brioche and banana pieces. Each dip them in his little melted.

for 4 people

Preparation 10 min

cooking time 10 min

Recipe_Thalie BARDINET

PHOTO_MARIELLE GAULT

10

170 g special praline-filled chocolate for pastry 4 slices of brioche

2 bananas1 lemon

40 g sugar30 g of icing sugar

20 cl of single cream30g butter

2 tsp vanilla powder

1. In a saucepan, bring to a boil 40 cl of water, the chopped chocolate and sugar. Mix and pour into cups. Put in the refrigerator.

2. Whisk the chilled cream into whipped cream. Add the icing sugar while beating. Put in the refrigerator.

3. Peel the bananas, cut them into slices and sprinkle them with lemon juice.

4. Cut the brioche into pieces and fry in a pan with butter. Sprinkle with vanilla.

5. To serve, garnish the soup with chocolate whipped cream, banana slices and brioche.

For 4 people

Preparation 20 min

Cooking time 10 min

waiting time 1 h

Recipe_PRISMAPIX


Velvety chocolate praline

11

Chocolate-orange iced verrines

100 g dark chocolate made up of 85% cocoa

180 g of caster sugar70 g unsweetened cocoa1 bunch of fresh mint1 dash of orange syrup

50 g of candied orange zest

1. Boil 40 cl of water with the caster sugar and orange syrup. Dip the mint leaves except 4 in the syrup. Let steep for 15 min., covered. Grate the chocolate.

2. Warm the syrup without boiling. Remove from the heat, strain and add the grated chocolate. Once it is melted, add the cocoa, mix and get caught in ice cream maker.

3. Shape into quenelles of sorbet and distribute them in verrines. Serve immediately, decorated with candied orange zest and mint leaves.

For 4 people

Preparation 15 min

Cooking time 10 min

waiting time 3 h

Recipe_PRISMAPIX


12

Milk chocolate mousse

A milk chocolate bar to makepastries

1 tablespoon of Nutella4 extra-fresh eggs

1. Melt the chocolate, broken into pieces over a bain-marie or in a microwave on medium power. Add the Nutella and smooth the mixture.

2. Separate the yolks from egg whites. Whisk the eggs yolks gradually incorporating the melted chocolate. Beat the egg whites until stiff. Add the 1/3 in the chocolate, whisking rapidly and then gently fold in the rest.

3. Divide the mousse into individual ramekins. Place in freezer for 15 min., then refrigerate until ready to serve with biscuits.

for 4 people

Preparation 10 min

waiting time 15 min

cooking time 10 min


PHOTO_MARIELLE-GAULT

13

Chocolate mousse with espelette pepper

For 4 people

Preparation 20 min

cooking time 5 min

waiting time 20 min

Recipe_PRISMAPIX

PHOTO_Laurent ROUVRAIS1. Melt the chocolate with the butter either over a bain-marie or in microwave on medium power. Smooth the mixture.

2. Separate the yolks from egg whites. Stir the yolks and Espelette pepper in the melted chocolate.

3. Whisk the egg whites with a pinch of salt until stiff, add sugar to finish. Gently fold 1/3 of the egg whites into the chocolate and then add the remaining, mix.

4. Divide the mousse into individual bowls and place them in freezer for 20 min.before serving.

200 g dark chocolate100 g butter

4 eggs1 tablespoon sugar

2 pinches of Espelette pepper A pinch of salt

14

1. Put the single cream in the freezer. Cook the chestnuts in the milk and sugar for 20 min., put them through ricer, mix well.

2. Beat the single cream into whipped cream, add it to the mashed chestnuts, refrigerate.

3. Gently melt the chocolate with one tablespoon of water, turn off the heat, add the double cream.

4. Serve cold the chestnut mousse with warm chocolate ganache.

Chestnut mousse

for 4 people

Preparation 30 min

Cooking time 20 min



250 g natural sweet chestnuts30 cl single cream

30 ml milk80 g sugar

100 g of cocoa content chocolate80 g double cream

15

Tiramisu with tea and White chocolate

2 eggs250 g mascarpone3 tbsp caster sugar1 package of mini-sponge finger biscuitsA white chocolate bar30 cl of well brewed Earl Grey tea

1. Separate the egg whites from the yolks. Beat with wire whisk the yolks and sugar until the mixture whitens. Beat the egg whites until stiff.

2. Beat the mascarpone with a fork. Fold into the egg yolks and sugar mixture, then, gently add the egg whites.

3. Dip, without soaking, biscuits one by one in the tea. Place 3 biscuits in the bottom of each verrine, cover with mascarpone mixture, place again 3 tea biscuits, then a layer of cream. Cool and refrigerate.

4. Grate the white chocolate bar with a fine grid. Sprinkle the tiramisu with white chocolate shavings and serve immediately.

for 4 people

Preparation 30 min

no cooking



16

1. Preheat the oven th. 6 (180 ° C). Cover a baking sheet with buttered parchment paper.

2. Whisk in a bowl the egg yolks and sugar until the mixture whitens. Stir in ground almonds and flour. Beat the egg whites until stiff and add them to the previous preparation.

3. Roll out the dough on parchment paper. Bake 15 min. turn out the biscuit and cut out 12 discs.

4. Mix the drained cherries with mascarpone and vanilla sugar. Spread the cream on the discs, repeat until all the ingredients finish with a biscuit disc. Garnish with chocolate shavings and serve immediately.

for 4 people

Preparation 30 min

Cooking time 15 min



Venetian biscuit3 eggs

80 g powdered sugar50 g flour

200 g mascarpone100 g of cherries in syrup

50 g of dark chocolate20 g of almond powder

1 packet of vanilla sugar10 g butter

17

18

Dessert chocolate and raspberry

1. Heat the milk in a saucepan until boiling. Pour the boiling on the chocolate cut into pieces. Let stand for 5 min., then stir well.

2. Whisk in a bowl the egg yolks with the caster sugar and vanilla sugar. When the mixture is foamy, pour over the chocolate milk. Bring in a saucepan the mixture over low heat and leave to the creaminess without stirring and without boiling. The cream is ready when it coats the wooden spoon. Let it cool.

250 g raspberries150 g dark chocolate

6 eggs20 cl of liquid cream

40 cl whole milk120 g of caster sugar

1 packet of vanilla sugar1 tbsp. of icing sugar150 g of sponge cake

For 4 people

Preparation 30 min

Cooking time 15 min

waiting time 3 h



3. Whip the cream to a firm whipped cream. At the end, add the icing sugar. Incorporate the whipped cream to the chocolate. Pour the mixture into ramekins. Put on each of them a disk of sponge cake. Press lightly. Cover with plastic wrap and slide in the refrigerator for 3 h.

4. Turn out at the last moment, garnish with raspberries and serve immediately.

19

Chocolate marquise

1. Chop the chocolate coarsely, put the pieces in a bowl. Set this bowl in a bain-marie hot but not boiling, let the chocolate melt slowly.

2. Separate the yolks from egg whites. Whisk the yolks with the caster sugar and vanilla sugar.

3. When the chocolate is melted, remove from heat and let cool. Add the butter cut into pieces and mix to get a smooth preparation. Pour over the egg yolks and mix.

4. Beat the egg whites until stiff then add the icing sugar. Incorporate them in the previous preparation. Divide into individual molds, make equal the surface and keep in the in the refrigerator for 6 h. turn out and serve chilled.

200 g of chocolate6 eggs150 g butter200 g of caster sugar1 tbsp. of icing sugar2 sachets of vanilla sugar

for 4 people

Preparation 20 min

Cooking time 10 min

waiting time 6 h



20

Warm chocolate pudding cakes

1. Melt 100 g of chocolate in a bain-marie. Remove from heat, add 100 g of butter cut into small cubes, mix to a smooth preparation. Butter small molds with the remaining butter.

2. Preheat oven to 180°C (th.6). Break the eggs into a bowl, add the sugar, almond powder, whisk vigorously until frothy, then add the chocolate mixture and butter, and finally the flour mixed with the yeast.

3. Divide the dough into the molds, without filling them completely. Bake for 15 min.

4. Melt the remaining chocolate in a bain-marie. Turn out the cakes, top them with melted chocolate and decorate with pecans and serve warm or cold.

150 g chocolate for baking100 g of sifted flour1/2 teaspoon baking powder120 g butter3 eggs100 g soft brown sugar100 g almond powder60 g of pecans

For 4 people

Preparation 30 min

Cooking time 15 min



21

fluffly Chocolate cakeand cherries

1. Mix the chocolate melted over a bain-marie with 4 whole eggs yolks, flour and almonds. Add the egg whites beaten stiff.

2. Preheat oven th.6 (180°C). Pour the mixture into 4 buttered molds. Add a cherry and bake 15 min.

3. Beat the 4 egg yolks with sugar. Put in a water bath by adding 5 tbsp. of cherry juice. Remove from the water bath as soon as the cream thickens.

4. Whisk the cream cold cream. Add the icing sugar and mix with cream eggs and sugar.

5. Turn out the icing, top with cream and serve immediately.

150 g dark chocolate100 g ground almonds

50 g caster sugar50 g icing sugar

20 g flour4 eggs + 4 egg yolks15 cl single cream

30 g butter100 g of cherries in alcohol

For 4 people

Preparation 1 h

Cooking time 20 min

Recipe_PRISMAPIX


one more recipe +

Fluffy white chocolateCut 150 g white chocolate into pieces and melt in a water bathwith 50 g of cream. Once melted, mix with 100 g powdered sugar, 1 packet of vanilla sugar, 80 g ground almonds. Stir in 3 egg yolks one by one. Beat the egg whites until stiff with remaining 1 pinch of salt and gently add to the mixture. Pour into a mold and bake about 30 min. Serve warm with raspberry jelly or roses.

22

23

Pure chocolate fondant

For 6 people

Preparation 35 min

waiting time 30 min

cooking time 12 min

Recipe_PRISMAPIX


1. Prepare the fondant. Melt the chocolate broken into pieces with the butter. Stir and let cool. Beat 4 egg whites and stir in powdered sugar. Add 1 tbsp. of stiffly egg whites into the melted chocolate. Mix and add an egg yolk and flour. Stir in the remaining whites. Cool and refrigerate.

2. For the ganache, boil the cream. Add spices and the zest out of the heat and set aside for 30 min. Filter, bring to boil again, then pour over the chocolate and the chopped praline filled chocolate. Mix and then fill in a loaf pan lined with parchment paper. Keep in the freezer.

For the ganache60 g dark chocolate chopped15 cl of cream60 g of praline filled chocolate4 pinches of cinnamon2 star anisezest of 1/2 lime

For the cream25 g of cocoa60 g powdered sugar15 g butter

3. Preheat the oven th.6 (180°C). Cut 6 squares in the cold ganache. Fill 6 moulds halfway with the fondant, add a square of ganache, complete with fondant. Bake for 8 min.

4. Mix and heat the ingredients of the cream over medium heat. Let stand for 2 min. the fondants out of the oven before removing from pan. Serve surrounded by chocolate cream.

For the fondant100 g dark chocolate25 g of sifted flour25 g powdered sugar15 g butter4 egg whites + 1 yolk

24

Chocolate fondant200 g of chocolate to make pastries150 g salted butter3 eggs100 g of caster sugar15 g flour6 tbsp. of cream

1. Melt the pieces of chocolate with the butter in a bain-marie or in the microwave medium power. Make it smooth. Preheat oven th.6 (180°C).

2. Whisk the eggs strongly with sugar. Stir in flour, cream and chocolate-butter mixture warmed. Pour into a silicone mould of 20 cm and bake for 20 min.

3. Allow to cool. Turn out and keep in the fridge until ready to serve the fondant cut into portion.

For 4 people

Preparation 15 min

Cooking time 30 min



25

100 g of chocolate special pastry500 g of chestnut cream

3 eggs100 g butter + 20 g

50 cl of custard100 g of pieces of glazed chestnuts

1. Preheat the oven th.6 (180°C). Melt chocolate and butter cut into pieces in a bain-marie. Make it smooth and add the chestnut puree and mix well.

2. Beat the eggs with a fork and add them gradually to the chocolate mixture. Pour into 6 small buttered moulds and bake for 15 min.

3. Turn out the fondant on plates, pour the custard around and sprinkle with the pieces of glazed chestnuts.

For 6 people

Preparation 10 min

Cooking time 15 min

Recipe_PRISMAPIX


Fondants with chestnut

26

100 g of chocolate for baking1 tbsp. bitter cocoa30 g of candied ginger2 eggs80 g butter + 20 g for the tins15 cl of cream fraîche fluid60 g powdered sugar20 g of cornstarchsaltHeart to heart

fondant

1. Bring to a boil the cream in small saucepan. Mix with cocoa and pour this mixture over the chopped candied ginger and 20 g of sugar. Mix the preparation, then let cool in the fridge.

2. Coat 4 small heart-shaped pans with softened butter. Preheat oven th.6 (180°C).

3. Melt the chocolate in a bain-marie or microwave. Remove from heat, add the butter cut into small pieces. Separate the whites from the yolks.

4. Add the remaining sugar in the egg yolks and mix. Stir in the chocolate, butter and cornstarch. Stiffly beaten egg whites with a pinch of salt, add them to the dough.

5. Pour into pans and bake 20 min. Serve warm the hearts, with ginger cream well chilled. Garnish with small sugar hearts.

for 2 people

Preparation 15 min

cooking time 20 min



Advice

You can make cookies in heart the day before: then place them in the freezer, simply bake the frozen yet at the same temperature and for the same duration as in the recipe.

27

Love duo clementines and chocolate

2 small clementines80 g of chocolate60g butter2 eggs5 cl of liquid cream30 g flour60 g powdered sugar40 g ground almonds10 cl cane sugar syrupicing sugar

1. Preheat the oven th.5 (150°C). Melt a little butter and coat 2 small moulds with a brush. Finely chop the chocolate. Heat the cream and pour it boiling over the chocolate. Let stand for 5 min. and stir.

2. Mix the egg yolks with the sugar powder, melted chocolate, remaining butter, ground almonds and flour. Beat the egg whites until stiff and fold them into batter. Pour into moulds and bake for 20 min. Turn out and let cool.

3. Rinse the mandarin, peel and chop it finely. Pour in a saucepan the sugar syrup with equal quantity of water. Add chopped zest and cook gently. Peel the clementines and roll them in the syrup to coat.

4. Serve the cake, decorated with clementine syrup with their zest and sprinkle with icing sugar.

For 2 people

Preparation 30 min

Cooking time 20 min



28

Half-cooked chocolate

1. Preheat the oven to 180°C (th.6). In a pot placed over a bain-marie, melt the chocolate broken into pieces. When it’s melted, add the butter cut into pieces and mix.

2. In a bowl, whisk eggs and sugar until mixture is smooth. Add the melted chocolate, then, gradually add the flour and salt. Mix well.

3. Pour the mixture into small molds buttered and floured and bake for about 15 min. Serve immediately.

For 6 people

Preparation 15 min

Cooking time 15 min

Recipe_Philippe ASSET

PHOTO_Philippe ASSET

180 g dark chocolate115 g butter + 15 g for the molds

125 g brown sugar50 g flour

4 eggsA pinch of salt

tips

For a half-cooked softer chocolate, you can make this recipe by using half of dark chocolate and half of milk chocolate. For a touch of acidity, serve this dessert with scoops of raspberry sorbet.

29

Deliciouswith chocolate

For 4 people

Preparation 45 min

cooking time 25 min

waiting time 3 h

Recipe_PRISMAPIX


1. Drain the chestnuts. Put them in a saucepan with 50 g of sugar and vanilla sugar, cover well with water and poach for 15 min. Drain and mix finely.

2. Melt the chocolate in a bain-marie. Add the softened butter, chestnut puree and chestnut fragments (except a few for decoration). Cover with plastic wrap 4 large ramekins. Divide the preparation, cover and keep in the refrigerator for 3 h.

3. Pour the milk into a saucepan. Add the vanilla seeds split in half lengthways, the pod and 50 g of sugar then boil.

4. Mix the egg yolks with 75 g of sugar. Pour the boiling milk, without the vanilla bean, stirring constantly. Pour the cream into the pan and bring to a boil, stirring constantly, until the cream coats the spatula. Pour the cream into a bowl placed in a dish filled with ice to stop the cooking. Let cool, stirring, then refrigerate.

5. Turn out the ramekins. Wrap with cream, garnish with tiny pieces of glazed chestnuts and serve.

200 g of chocolate1 jar of chestnuts in the natural (400 g)

175 g of caster sugar2 packets of vanilla sugar

7 egg yolks1/2 l of milk1 vanilla pod100g butter

100 g of tiny pieces of glazed chestnuts

30

31

Gourmetspoons60 g white chocolate to make pastries30 g Toblerone6 tbsp. of cream

1. Break the chocolate into pieces in a bowl, add 5 tbsp. of cream. Melt in the microwave at medium power (600 W) for 1 min. Make it smooth. Fill to three quarters 8 spoons to have porcelain presentation. Allow to cool.

2. Break the Toblerone into pieces in the bowl, add 1 tbsp. of cream. Melt for 40 seconds in the microwave, always medium power. Make it smooth.

3. Pour the melted Toblerone with a teaspoon of the cooled white chocolate. Turn with a sharp knife to form a swirl. Keep in the refrigerator until the last moment. Serve with coffee.

for 4 people

Preparation 15 min

Cooking time 3 min


PHOTO_MARIELLE GAULT

32

Sand roses1. Melt the chocolate with the butter. Remove from heat, add the icing sugar.

2. Put everything in a large bowl, add a small amount of corn flakes and mix. Repeat the operation until all corn flakes have been used.

3. Divide into small piles and place them on a sheet of parchment paper. Reserve in the refrigerator until serving.

200 g cooking chocolate25 g butter

2 tbsp icing sugar100 g of petals popcorn (corn flakes)

For 4 people

Preparation 15 min

Cooking time 5 min

TEXTE & STYLISME_Christina BEL

PHOTO_Franck BEL

33

Kumquats chocolate

1. Melt chocolate in bain-marie until it become smooth.

2. Dip the kumquat one by one into the chocolate, place them on a cake rack. Let cool and enjoy.

For 4 people

Preparation 20 min

Cooking time 10 min



20 kumquats1 plate of milk chocolate to bake Nestle

VARIAtion

Wash, wipe and slice the kumquats into quarters.

Remove the seeds and divide the fruits into cups from

the microwave. Sprinkle generously with powdered sugar and cook for 3 min.

Serve warm.

34

Candied orange chocolate

1. Wash, wipe and cut the oranges into slices about 5 mm thick.

2. Bring 50 cups water to a boil with sugar and orange juice. Dip the orange slices in the syrup, cook over low heat, covered, for about 1 hour 30 minutes. Remove from heat, let cool in the cooking syrup for 30 min.

3. Melt the chocolate over a bain-marie. Drain one by one the orange slices and dip them in the melted chocolate. Dry them on a cake rack before serving.

2 untreated oranges250 g of sugar

5 cl of orange juice300 g dark chocolate with high cocoa content for 4 people

Preparation 2 h

Cooking time 1 h 30



35

soft Caramels with chocolate

1. Make caramelize the sugar with 65 g of hot water. Add butter and grated chocolate then mix.

2. Pour the mixture on a baking sheet covered with parchment paper, allow to cool for 2 h at room temperature.

3. Cut the caramels into squares and wrap them with Crystal paper to preserve them.

200 g of sugar200 g of dark chocolate to 70% of cocoa

25 g salted butter

for 4 people

Preparation 20 min

Cooking time 20 min

waiting time 2 h



36

Chocolate whoopie pies

For the cream75 g icing sugar10 cl cane sugar syrup2 egg whites1 tsp of vanilla extractA pinch of salt

1. Preheat the oven to 180°C (th.6). Mix the flour, baking powder, cocoa and salt.

2. Quickly beat the butter and sugar with an electric mixer. Add the eggs and vanilla, whisking, then, the preparation with flour and then milk.

3. Divide 20 tablespoons of dough, spacing them on a baking sheet lined with parchment paper. Bake for 10 min. Cool cookies on a rack.

4. With an electric mixer, whisk the egg whites with cane syrup and salt. Add sugar and vanilla and continue beating.

5. Garnish 10 cookies with cream and cover with the 10 other cookies. Serve immediately.

for 4 people

Preparation 30 min

Cooking time 10 min

Recipe_PRISMAPIX


For the dough120 g flour

70 g caster sugar25 g unsweetened cocoa

1/2 sachet of baking powder40 g butter5 cl milk

2 eggs1 tsp of vanilla extract

A pinch of salt

37

Macaroons chocolate

1. Prepare the filling: boil cream in a saucepan. Remove from heat, add the chocolate broken into pieces and the butter. Stir until the mixture is melted. Stir in the kirsch and leave to firm up in cool.

2. Prepare the dough: preheat oven th. 6 (180°C). Mix the ground almonds, 2 egg whites, icing sugar and vanilla. Beat the other 2 egg whites until stiff, then fold them gently to the previous mixture with a wooden spatula. Pour all into a pastry bag fitted with a plain nozzle about 8 mm in diameter.

For the dough4 egg whites

125 g ground almonds250 g icing sugar

few drops of vanilla extract

For the filling200 g dark chocolate

50 g butter150 g crème fraîche20 g of cocoa powder

2 cl Kirsch

For 4 people

Preparation 35 min

Cooking time 15 min

waiting time 20 min

Recipe_PRISMAPIX


3. Place a parchment paper on a baking sheet. Form small heaps of dough making sure to space them enough so they do not stick between them in cooking. Bake for 10 min. When the macaroons are cooked, peel them from the parchment paper and let cool.

4. Pour the chocolate cream into a fitted pastry bag. Put a rosette of cream on half of the macaroons and cover with the remaining macaroons.

38

Brownies with coffee

200 g dark chocolate1 tbsp. of instant coffee80 g of walnuts125 g salted butter150 g of sugar3 eggs25 g flour

1. Preheat the oven th.6 (180°C). Break the chocolate into pieces. Melt it with butter, 2 min 30 in the microwave on medium power. Mix by turning.

2. Stir into the chocolate the sugar then the eggs one by one, stirring between each strongly. Finally, add the coffee, flour, chopped nuts.

3. Pour into a square pan silicone. Smooth the surface. Bake 20 min. Allow to cool, turn out and cut into portions before serving.

For 4 people

Preparation 10 min

Cooking time 25 min



39

Chocolate sausage with pistachio125 g dark chocolate

50 g butter75 g of hazelnuts75 g pistachios

12 Orange Pim’s cakes 100 g of golden raisins

icing sugar

1. Melt the butter and chocolate in a bain-marie. Add the hazelnuts and crushed pistachios the orange Pim’s chopped into pieces and raisins. Mix well and allow the preparation to cool in the refrigerator for 10 min.

2. Roll the dough in plastic cling film to give it the shape of a sausage and allow to cool for 7 hours.

3. Coat the sausage with icing sugar and serve it cut into slices.

Pour 20 rondelles

Preparation 15 min

Cooking time 5 min

waiting time 7 h



40

41

Chocolateeclairs

1. Beat 2 egg yolks with a 50 g sugar and 30 g of flour. Add 30 cl of hot milk and cocoa, stirring constantly. Pour into a saucepan and cook 5 for minutes by whisking. Allow to cool.

2. Preheat oven th. 6 (180 ° C). Boil the remaining milk with 10 cl water, 80 g of butter, the remaining sugar and a pinch of salt. When boiling, add the remaining flour and stir briskly until the dough pulls away from sides of the pan. Out of the heat, put the mixture into a bowl and mix with 3 eggs.

3. VPour the batter into a pastry bag and spread the pudding of dough on parchment paper placed on the dripping pan of the oven. Coat each éclair with a mixture of egg yolk and water. Bake 25 min.

4. Boil the cream and put it to melt the chocolate, stirring. Add the remaining butter into the mixture warm.

5. Open the cold éclairs in half and fill them with chocolate cream with the pastry bag. Serve coat with chocolate frosting on top.

150 g flour40 cl milk100g butter

3 eggs + 3 egg yolks25 g of cocoa powder

100 g dark chocolate 70%60 g powdered sugar

10 cl of cream1 pinch of salt

For 4 people

Preparation 20 min

Cooking time 35 min

Recipe_PRISMAPIX


42

350 g flour1/2 sachet of baking powder

70 g powdered sugar30 g of brown sugar

1 sachet of vanilla sugar2 eggs + 2 egg whites

110 g butter15 cl milk

3 pears10 cl oil (for the waffle iron)

Salt and pepper

1. Prepare the waffle batter. Sift flour and baking powder into a bowl, make a well in center and add 80 g of melted butter, 2 beaten egg yolks, milk and 15 cl water. Beat with electric mixer, and then stir in powdered sugar, vanilla sugar and 2 pinches of salt. Beat again.

2. Mount the 4 egg whites until stiff and fold them in the preparation. Set aside for 30 min.

3. Prepare the chocolate cream. Melt in bain-marie the chocolate into pieces with 1 tbsp. of water. In a saucepan, mix the two sugars, the egg and the yolk and then the flour. Pour gradually the milk and melted chocolate by stirring. Cook over low heat, stirring constantly. Once boiling, remove from heat. Add rum and stir in butter. Pour into a bowl and keep warm.

4. Peel the pears, cut them in quarters by retaining the tail and remove the seeds. Let them caramelize in the pan in the remaining butter with brown sugar, a pinch of salt and pepper.

5. Prepare 4 waffles in a waffle iron electric oiled. Serve hot accompanied by pears and chocolate cream.

for 4 people

Preparation 25 min

waiting time 30 min

cooking time 20 min

Recipe_PRISMAPIX


Waffles with caramelized pearsand dark chocolate

For the cream with dark chocolate125 g dark chocolate1 egg + 1 egg yolk

50 ml milk50 g of sifted flour50 g powdered sugar

1 packet of vanilla sugar40 g butter5 cl of rum

43

Tagliatelli pancakesand chestnut chocolate

1. Stack the pancakes a four by four, roll them and cut them every centimeter to get tagliatelli. Repeat for the other 4 pancakes. Separate the tagliatelli and set them aside.

2. Melt 25 g of butter and sugar in a skillet until a light caramel. Add the citrus juices and muscatel. Allow to reduce by half over medium heat and set aside.

3. Bring 25 cups of water to a boil in a small saucepan. Add the chopped chocolate and melt it, stirring with a spatula. Add the remaining butter into small pieces while continuing to mix until smooth. Remove from the heat.

4. Pour the tagliatelli into the muscatel sauce to reheat. Distribute them among 4 plates, forming nests, then, add a little muscatel sauce. Dip the chestnuts in the chocolate, then, arrange 6 in the center of each nest. Serve immediately.

8 wheat pancakes150 g dark chocolate24 chestnuts natural

juice of 1 orangejuice of 1 lemon10 cl of muscatel

45 g butter20 g sugar

For 4 people

Preparation 15 min

Cooking time 10 min

Recipe_Philippe ASSET

PHOTO_Philippe ASSET

Variant

Chestnut pancakesWhip 250 g of vanilla chestnut cream

incorporating 40 g of softened butter and 1 tbsp of brandy. Spread the cream on hot pancakes. Roll them and top with whipped

cream.

44

Chocolate almond

mille-feuille

500 g puff pastry2 tbsp sugar24 morelloes

for 4 people

Preparation 40 min

Cooking time 15 min

Recipe_PRISMAPIX

PHOTO_Laurent ROUVRAIS 1. Prepare the almond cream. Boil 2 tablespoons of water with sugar for 5 minutes. Mix the 2 softened butter. Beat the egg whites with a pinch of salt until stiff and pour in the hot syrup in a thin stream, whisking. Incorporate them in the butter. Cool and refrigerate.

2. Prepare the chocolate cream. Melt the chocolate over a bain-marie. Smooth it with a spatula, add the vanilla. Beat the egg whites until stiff then add the sugar. Gently fold the chocolate and whipped cream into whipped cream. Cool and refrigerate.

3. Preheat the oven to 180°(th.6). Roll out the dough into two rectangles of 30 x 24 cm. Put a rectangle on the baking sheet lined with parchment paper. Put a grid over it to keep the paste not swelling too much. Bake for 10 min. Sprinkle with icing sugar. Bake the other pastry in the same way. Increase the oven temperature to 210°C (th.7). Put the pastry in the oven for 5 minutes to caramelize. Cut each rectangle into 6 pieces of 15 x 4 cm.

4. Fit the pastry. Place the chocolate cream on a rectangle by using a pastry bag. Add 6 morelloes. Place another rectangle on top and spread the almond cream. Finish with a rectangle. Serve the pastries fresh.

For the chocolate cream150 g of chocolate

3 egg whites15 cl of cold single cream

2 tbsp caster sugar2 pinches of vanilla powder

For the almond cream100g butter

80 g of almond butter (health food grocery)

75 g sugar2 egg whites

A pinch of salt

45

46

Chocolate

mille-feuille-peach

1. Rinse the peaches, remove the stones and cut them into slices. Mix with lemon juice and caster sugar. Set aside over night.

2. The next day, melt chocolate in bain-marie. Make sure the chocolate is at 31°C thermometer. Spread it with the metal spatula on parchment paper and let cool. Mark 12 squares to the back and forth. Allow to harden in cold for 1 hour.

3. Rinse the apple. Get the skin and seeds and place them in a square fin tissue. Cut the apple into cubes. Add all peaches. Bake for 30 min. Add the thyme leaves 10 min before the end of cooking. Let cool, remove the tissue. Place in refrigerator for 1 hour.

4. Alternate on the plates the chocolate squares and peach jam. Serve immediately.

150 g of chocolate500 g of peach

200 g of caster sugar1 lemon juice

1 apple2 sprigs thyme

For 4 people

Preparation 45 min

Cooking time 45 min

waiting time 12h + 2 h

Recipe_PRISMAPIX


47

Mille-feuille with chocolate and candied orange zest

1. Break the chocolate and melt it over a bain-marie or in a microwave. Mix well. 2. Pour one tablespoon of the melted chocolate on a sheet of greaseproof paper over a tray or a baking sheet. Roll it out into circle of 8 to 10 cm and 3 to 4 mm thick with the back of the spoon. Repeat the operation 20 times (or more, for safety). Cool and refrigerate.

3. Using an electric mixer, whisk the chilled cream with the sugars into whipped cream. Stir in the Cointreau and beat a little bit with the electric mixer. Cool and refrigerate.Finely slice the candied orange peel.

4. Just before serving, put the millefeuilles on each plate: Gently remove the chocolate discs of the greaseproof paper, place a disc of chocolate and a dollop of whipped cream and then another disc of chocolate. Repeat it to use five discs of chocolate trim, end with the whipped cream. Decorate with candied orange zest and serve immediately.

250 g of dark chocolate (80% cocoa)25 cl of single cream80 g of icing sugar1 packet of vanilla sugar1 tsp Cointreau1 tbsp of candied orange peel

For 4 people

Preparation 25 min

no cooking

Recipe_PRISMAPIX

PHOTO_MARIANNE PAQUIN

48

Chocolate tart1. Garnish a buttered mould with puff pastry. Reserve in refrigerator for 20 min.

2. Preheat the oven to 170°C (th.6-7). Prick the pastry base with a fork and precook the dough with a layer of beans placed at the bottom for 15 min. Halfway through cooking, remove the beans.

3. Place the cream, sugar, chocolate chips and raisins in a saucepan. Heat the preparation over low heat. Remove from the heat, stir in salted butter and mix the preparation with a spatula.

4. Fill the pastry with chocolate cream, smooth. Decorate with raisins and allow tocool before serving.

For 4 people

Preparation 55 min

waiting time 20 min

Cooking time 30 min

Recipe_PRISMAPIX


1 roll of puff pastry200 g dark chocolate20 cl of crème fraîche2 tbsp of raisins50 g caster sugar40 g salted butter, softened10 g unsalted butter

49

50

1 roll of sugar crust pastry250 g white chocolate1 lemon1 lime20 cl of single cream20 g butter2 leaves of gelatine

1. Preheat the oven to 180°C (th.6). Butter 4 tartlet pans and garnish the sugar crust pastry. Prick the bottom with a fork, cover with parchment paper and dried vegetables and bake for 20 minutes. Unmold the tartlet bases.

2. Soften the gelatin in cold water. Rinse the lemons and finely grate the zest.

3. Chop the chocolate. Bring the cream to a boil and, remove from heat and add the zests (reserve some zests for the garnish) and the softened gelatine. Pour the cream over the chocolate, let melt and stir.

4. Pour the mixture over the tartlet shells, cool and reserve in refrigerator for 2 hours before serving decorated with the reserved zest.

for 4 people

Preparation 15 min

cooking time 25 min

waiting time 1 h

Recipe_PRISMAPIX


White chocolate and limetartlets

51

Nut and chocolate tartlets

300 g sugar crust pastry250 g dark chocolate25 cl crème fraîche60 g pistachios60 g of walnuts60 g of hazelnuts60 g of almond

1. Preheat the oven to 180°C (th.6). Line 6 tart pans with the dough. Prick the bottom with a fork and cover them with parchment paper and dried beans. Bake for 15 min. Remove the paper and beans and return to oven for 5 min.

2. Fry the nuts for a few minutes in a non-stick skillet. Let them cool and then chop coarsely. Distribute them among the tart shells.

3. Chop the chocolate. Bring the cream to a boil and pour it over the chocolate. Mix and pour over the tarts. Let harden at room temperature before serving cold.

For 6 people

Preparation 15 min

Cooking time 25 min

Recipe_PRISMAPIX


52

Spicy chocolatetartlet2. In a saucepan, heat the crème fraîche and pepper until boiling. Remove from the heat, fold in the chocolate, stirring, until smooth. Allow to cool then, add the beaten eggs.

3. Pour the chocolate mixture over the tartlet cleared of dried beans and greaseproof paper. Bake for 20 min. Let cool before removing from pan.

4. Serve the tarts warm or cold.

For 4 people

Preparation 20 min

Cooking time 30 min

Recipe_PRISMAPIX

PHOTO_Laurent ROUVRAIS1 roll of short pastry200 g dark chocolate

2 eggs25 cl of crème fraîche

1/2 tsp Espelette pepper1. Preheat the oven to 180°C (th.6). Garnish the tart pans with the short pastry. Prick the bottom with a fork. Cover with parchment paper and dried beans. Bake for 15 min.

53

Chestnut and chocolatetartlets

1. In a bowl, put the flour and butter cut into small pieces. Work with your fingertips until mixture sandy. Add a pinch of salt, stir in 10 cl of water with a fork and then roll into a ball of dough. Cool and refrigerate.

200 g flour100 g butter

3 eggs10 cl of single cream

100 g of chestnut cream100 g dark chocolate

2 packets of vanilla sugaricing sugar

A pinch of salt

For 4 people

Preparation 20 min

Cooking time 20 min



2. Chop the chocolate and melt it over a bain-marie. In a bowl, beat the eggs with the vanilla sugar and chestnut cream. Add the single cream and melted chocolate cooled.

3. Preheat the oven to 210°C (th.7). Roll out the dough, cut out discs to garnish the tartlets pans. Spread over the chocolate mixture. Bake for 20 min. Unmold and let cool on a rack.

4. Dust the tartlets with icing sugar, decorate with chocolate shavings and serve.

54

55

Pear-chocolate fondant

1. Preheat the oven th. 6 (180°C). Mix the flour, cornstarch and cocoa. Separate the whites from the yolks. Whip them with 60 g of sugar.

2. Beat the egg whites by adding 40 g of sugar at the end. Incorporate in the third of the yolks. Add the melted butter, sifted mixture of flour- cornstarch- cocoa, then the remaining whites. Pour into a nonstick round pan and bake about 25 min. Allow to cool.

For the ganache250 g of dark chocolate to 80% cocoa30 g of walnuts2 tbsp. of sugar25 cl of cream60 g butter3 pears1/2 lemon10 cl of rum

For 6 people

Preparation 40 min

waiting time 12 h

Cooking time 25 min

Recipe_PRISMAPIX


3. Make the caramelized walnuts in a pan with 2 tbsp. of sugar and a tsp. of water. Add a knob of butter and set aside.

4. Roughly chop the chocolate. Bring cream to a boil and pour it over the chocolate in a bowl. Stir in the butter. Mix well.

5. Peel, seed and cut the pears into slices. Mix them with lemon juice and rum.

6. Cut the cake into two discs. On one half, place the pears with half of their juice, top with one third of the ganache and chopped walnuts. Place the other biscuit soaked in the remaining juice over the pears, then cover with the remaining ganache. Smooth with a spatula. Keep in the refrigerator for 12 hours before serving, decorated with edible gold leaf.

25 g flour25 g unsweetened cocoa20 g of cornstarch6 eggs100 g of caster sugar50 g butter

56

Charlotte with chocolate

mousse and vanilla

pears

1. Preheat the oven th. 6 (180 ° C). Mix the flour and cocoa. Whisk the egg whites until stiff not too firm, gradually incorporating the powdered sugar. Add the egg yolks while whisking the mixture. Then stir in the flour with cocoa.

2. Cover a baking sheet with parchment paper. Spread half of the dough into a disc 15 cm of a thickness of about 2 mm thick. Spread the rest of dough into a rectangle of 20 x 30 cm. Sprinkle all with half of the icing sugar. Set aside for 5 min and sprinkle again. Bake about 15 minutes. Let cool off the oven and cut the rectangle strip of 3 x 10 cm. Drain the pears in syrup and sprinkle them with vanilla sugar.

3. For the mousse, melt the chopped chocolate in a bain-marie. Gradually stir in hot milk by stirring. Add the egg yolks and reserve in warm bain-marie, remove from heat.

4. Mix the egg whites with sugar and lemon juice. Mount them in snow not too firm. Stir in 3 tbsp. of white into the chocolate mixture and gently fold the rest.

5. Line a charlotte mould with plastic wrap leaving it beyond the edges. Place the strips of biscuit on the mould walls. Pour ¼ of the mousse and add the diced pears drained. Repeat the operation ending with a coat of mousse. Cover with the biscuit disc and fold the plastic wrap. Keep 12 h in the fridge.

6. Turn out the charlotte 30 min. before serving, decorated with pears, chocolate shavings and mint leaves.

For the biscuit with cocoa120 g flour

130 g caster sugar30 g of icing sugar

6 eggs40 g of cocoa powder

For the chocolate mousse250 g dark chocolate

3 eggs16 cl milk

30 g of powdered sugar1/2 lemon

1 large can of pears in syrup1 packet of vanilla sugar

For 6 people

Preparation 1 h 30

waiting time 12 h

Cooking time 15 min

Recipe_PRISMAPIX


57

The royal

5 egg whites125 g of very thin pan cake

250 g of praline365 g dark chocolate 53% cocoa

75 g white chocolate80 g of almond powder20 g ground hazelnuts

700 g cream well chilled60 g powdered sugar100 g of icing sugar

20 g of honey40 g butter

1. Beat the egg whites with sugar until stiff. Then, add the icing sugar, ground almonds and hazelnut powder sieved. Form 2 discs of 14 cm diameter with the round pastry bag of 12 mm on a sheet of parchment paper. Bake cookies oven th.6 (180°C) for 25 min.

2. Melt the white chocolate. Add the praline and crushed pancake. Form a disc of 14 cm in diameter and 1 cm thick. Keep in cool.

3. Melt 225g of chocolate. Whip and mount 500 g cream and add it gradually to the melted chocolate. Cool and refrigerate.

4. In a circle of 8 cm and 14 cm in diameter, alternate layers of biscuit, dark chocolate mousse, the feuillantine disc with white chocolate and finish by smoothing the dark chocolate mousse. Keep in the refrigerator for 12 h.

5. Boil the remaining cream, butter and honey. Pour the remaining dark chocolate and stir until the mixture is smooth. Turn out the cake. Pour over the glazed honey chocolate in the fridge until serving.

for 4 people

Preparation 1 h

cooking time 25 min



58

Easter cake with chocolate and strawberries

500 g strawberriesAn untreated orange

150 g chocolate pastry3 large eggs150 g butter

20 cl of liquid cream150 g of caster sugar1 tbsp. of icing sugar

50 g flour10 cl cane sugar syrup

1 tsp. of orange flower water12 small eggs in sugar

cocoa powder

1. Melt the butter, take it a little to grease a cake pan. Preheat oven th.6 (180°C). Melt the chocolate and finely grate the zest from the orange.

2. Break in a bowl the eggs, add zest and powdered sugar. Whip until the mixture whitens. Add butter and melted chocolate and flour. Pour into prepared pan and bake for 30 min.

3. Rinse and hull the strawberries, then slice them thinly. In a saucepan, pour the sugar syrup, add strawberries and cook over high heat until a thick compote. Let cool and pour the orange flower water.

4. Split the chocolate biscuit in the thickness and garnish with strawberry compote.

5. Whip the cream to get a whipped cream firm and stir in sugar. Serve the cake topped with whipped cream, decorated with small colored eggs and sprinkle with cocoa.

for 4 people

Preparation 30 min

Cooking time 30 min



59

Chocolate apricot cake

1. For the biscuit: preheat oven th.6-7 (200°C). Melt the dark chocolate and 50 g of butter in a bain-marie. Whisk in a bowl 2 eggs, 3 egg yolks, 40 g of sugar and ground hazelnut.

2. Mount 3 egg whites until stiff, adding 40 g of sugar. Incorporate the mixture at the ground hazelnuts. Add the melted chocolate and then the flour and cocoa. Pour into a buttered pan and sprinkled with sugar. Bake for 35 min. Turn out warm and let cool.

For 6 people

Preparation 45 min

Cooking time 35 min

Recipe_PRISMAPIX

PHOTO_MARIELLE/GAULT

For the biscuit125 g ground hazelnuts

100 g dark chocolate pastry10 g unsweetened cocoa

30 g flour90 g sugar

5 eggs60g butter

For the filling150 g dried apricots

150 g of chocolate to 65% cocoa25 cl of cream10 cl of Kirsch60 g of honey

60 g softened buttered

3. For the filling: simmer for 20 min the apricots covered with water in a saucepan. Then, mix them with the kirsch. Break the chocolate into a bowl, pour in the net boiling cream and whisk until the mixture is smooth. Stir in honey and softened butter by whisking.

4. Cut the biscuit in half. Spread the apricot jam on one half and top with the other. Cover the warm ganache spread with a spatula. Serve well chilled.

Alcohol abuse is dangerous for health. Consume with moderation.

60

Chocolate-mint logand candies

350 g dark cooking chocolate4 eggs

100 g flour10 cl milk

30 cl of cream25 g melted butter

100 g of caster sugar2 tbsp. liquid honey

10 mint leaves10 cl liquor Get 27

12 minimacaroons green12 candies (strawberries Tagada or marshmallows cut into four)

3. Boil in a saucepan the cream and milk with mint leaves. Allow to infuse for 10 min. off the heat. Boil again, strain and pour over the chocolate. Beat to smooth the ganache.

4. Unroll the cooled biscuit and garnish with three-quarters of the ganache. Squeeze the log rolled in plastic wrap and set aside for 2 h in the fridge.

5. Remove the film, trim the ends of the log and cover with the rest of the ganache. Garnish with minimacaroons and candies. Refrigerate for 1 hour before serving.

For 6 people

Preparation 50 min

Cooking time 20 min

waiting time 3 h

Recipe_PRISMAPIX


1. Preheat the oven th. 7 (210 ° C). Beat the egg whites until stiff. Whisk the yolks with the sugar. Add the sifted flour and mix. Gently fold stiffly beaten egg whites and melted butter.

2. Roll out the dough about 2 cm on a baking sheet lined with buttered parchment paper. Bake for 10 min. When the biscuit is golden, turn it on a cloth and remove the paper. Dampen the warm biscuit with liqueur mixed with 15 cl of water and then roll it in the cloth.

61

1. Place the green walnuts on a baking sheet, slide them under the broiler and brown. Prepare an amber caramel with sugar cubes and 4 tablespoons of water. Add the walnuts, stir with a fork, put them on an oiled baking sheet. Allow to harden and coarsely chop the half.

2. Line a cake pan with plastic film and reserve in refrigerator. Cut the half of the orange peel into cubes, prinkle them with liquor.

3. Melt the chocolate, broken into pieces over a bain-marie. Boil the milk with 2 tbsp of cream, pour over the chocolate and butter, mix.

4. Prepare a simmering bain-marie. Dissolve the sugar in 10 cl of water, bring to a boil for 5 min. Mix the egg yolks in a bowl, whisking, add the syrup. Place over a bain-marie and whisk briskly until to triple the volume. Remove the cream from the bain-marie and whisk until completely cooled. Gradually stir in the chocolate mixture, caramelized walnuts, peel of oranges and cream whipped into whipped cream. Pour into the cooled mold and freeze for 12 hours.

5. Turn out the terrine, remove the plastic film and dust with cocoa. Allow at room temperature for 20 minutes before serving.

for 6 people

Preparation 45 min

Cooking time 15 min

waiting time 12 h

Recipe_PRISMAPIX


Chocolateand caramelized

walnutterrine

140 g dark chocolate6 egg yolks20 g butter

20 green walnuts150 g of sugar lumps

40 cl + 2 tbsp of single cream1 tablespoon of milk140 g of caster sugar

2 tbsp of orange liqueur1 tablespoon of unsweetened cocoa

100 g of orange peel

62

index

gGourmet spoons 30_

hHalf-cooked chocolate 28_

Heart to heart fondant 26_

kKumquats chocolate 33_

lLove duo clementines and chocolate 27_

mMacaroons chocolate 37_

Mars fondue with banana 9_

Milk chocolate mousse 12_

Mille-feuille with chocolate and candied orange zest 47_

nNut and chocolate tartlets 51_

pPear-chocolate fondant 54_

Pure chocolate fondant 22_

sSand roses 32_

Small pots of cream in three flavors 4_

Spicy chocolate tartlet 52_

tTagliatelli pancakes and chestnut chocolate 43_

The royal 57_

Tiramisu with tea and White chocolate 15_

vVelvety chocolate praline 10_

Venetian biscuit 16_

wWaffles with caramelized pears and chocolate 42_

Warm chocolate pudding cakes 20_

White chocolate and lime tartlets 50_

bBrownies with coffee 38_

cCandied orange chocolate 34_

Caramels with chocolate 35_

Charlotte with chocolate mousse and vanilla pears 56_

Chestnut and chocolate tartlets 53_

Chestnut mousse 14_

Chocolate almond mille-feuille 44_

Chocolate and caramelized walnut terrine 61_

Chocolate apricot cake 59_

Chocolate cake and cherries 21_

Chocolate eclairs 40_

Chocolate fondant 24_

Chocolate marquise 19_

Chocolate mille-feuille-peach 46_

Chocolate mousse with espelette pepper 13_

Chocolate tart 48_

Chocolate whoopie pies 36_

Chocolate sausage with pistachio 39_

Chocolate-mint log and candies 60_

Chocolate-orange iced verrines 11_

Coffee, mascarpone and chocolate 7_

Cream with chocolate and orange 6_

dDelicious with chocolate 29_

Dessert chocolate and raspberry 18_

eEaster cake with chocolate and strawberries 58_

Exotic chocolate soup 8_

fFondants with chestnuts 25_

63

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