chocolate

This has been my very 1st Daring Bakers challenge! And I'm very late, probably too late posting...But... I had quite a lot of fun, the only down point was that the guests I served the dessert to didn't care for meringue nor english custard!! It was a bit disapointing at first but then we ended up with a lot of delicious leftovers so we made do!! Now as soon as I read this month's challenge I knew what I wanted to make: Marquise Islands Here in France marquises are most often served with "crème anglaise" a kind of light custard.... [Lire la suite]

Cookie crust:Crumble 1 pack of McVities digestive cookies into a baking dish. Add 150g of chopped up butter. By hand mix together until sandy. Pat down at the bootom of the pan. Set aside. Brownie:Melt 200g of dark chocolat with 100g of sugar and 200g of unsalted butter. Wisk in 2-3 eggs. Add 200g of flour, 50g at a time. Mix in one pack of baking powder and a 1/4 tea of salt. Pour into the baking dish. Peanut butter goup:Wizz one 200g pack of salted peanuts in a food procesor until you obtain peanut butter. (The more... [Lire la suite]

Crust: Finger mix all the ingredients directly in the small pie pan, pat down. Blind bake for about 15 min at 180°C. 1 cup flour 75g chopped and chilled butter 1 1/2 tbs sugar a pinch of salt Nut fudge : Mix all the ingredients until smooth in a bowl then spread on to the precooked crust. 2/3 cup peanut butter 1/3 cup hazelnut butter a pinch of salt 1/4 cup  water 1 tbs sugar Chocolate ooze: Squeeze these into the nut fudge. 100g of black chocolate squares Topping: Sprinkle chopped lightly roasted... [Lire la suite]

This recipe is very easy and very satisfing. It's a real winner, if you need to bribe somebody this will deffinetly help! Crust: Finger mix this directly in the pie pan. When it has well come together pat into place. 125g chilled butter chopped up 2.5 cups flour 1/8 tea salt 3 tbs sugar Chocolate middle: Melt the first 5 ingredients in a saucepan. When the mixture is smooth remove from the heat and whisk in the 2 eggs. Pour into the pie crust. Bake for about 20min until the chocolate bubbles and is slightly firm. Cool on a... [Lire la suite]

Theses were inspired by the traditional french recipe "îles flottantes" Crust:1/2 cup flour 1/2 grounded nuts 1/2 cup butter (room temperature) 3 tbs sugar 1/4 tea salt3 tbs cocoa Pre-heat the oven to 200°C. Mix up all the ingredients by hand and pat the dough into pre-greased pans. Bake for about 15 min. Custard:1/2 l milk 3 tbs sugar 1 tbs maïzena 3 egg yolks1 1/2 tea orange blossum extract Put the milk in apan to heat slowly. Whisk the yolks and the sugar until the mixture whitens, add the maïzena. Poor a little... [Lire la suite]

Nut crumble crust:1 cup floor1 cup toasted nut powder1/2 cup butter3 tbs powdered sugar1/8 tea salt1/2 tea vanilla1/4 tea cinnamon Preheat the oven to 180°C. Cream the butter until light and fluffy. Slowly mix in the other ingredients, finish by hand. Form a ball and place to chill in the refrigerator for 1 hour. Draw a circle on a sheat of wax paper slightly bigger than the pan used for the chocolat melt down. Pat the chilled dough into a disk 1/4" thick with a rim around the edge. Bake for 15-20 min. Leave to cool in the... [Lire la suite]

Cream:150g butter2/3 sugar Add:3 eggs1 tea vanilla extract1 tea cinnamon1/2 tea salt Mix in little by little:2/3 cup white flour1 cup whole wheat flour3/4 cup oatmeal 1 packet of baking powder1 cup applesauce Mix in a seperate bowl:1/3 cup sweetened condensed milk 100g melted chocolat Preheat the oven to 200°C. Put one tablespoon of batter in each muffin hole add on top a teaspoon of the chocolat mixture then finish one more tablespoon of batter. Bake for about 10min. Yields 12 muffins