5423 la mousse au chocolat Recipes
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skimmed milk and7 Moreskimmed milk, dark chocolate (55 to 66% cocoa solids), finely cut, agar powder or gelatin powder, gelatin mold, agar is a natural additive is prepared from several species of red algae. it is a vegetable gelatin , 1 with high gelling properties, and used by vegetarians because true gelatin is made from animal by-products., agar forms a gel at 88o f and does not melt below 136of. it is unflavored and is rich in iodine and trace minerals. agar s setting properties are stronger than unflavored gelatin and will set at room temperature after an hour. it is a high protein food and should be refrigerated for storage., some other names for agar powder are japanese gelatin, japanese isinglass, chinese gelatin, vegetable gelatin, chinese isinglass and angel s hair. additive agar is commonly available in flakes, powder and bars, a substitute would be unflavored gelatin .20 min, 8 ingredients
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Simca’s Passover Gateau Au Chocolat
bittersweet chocolate, unsalted butter, eggs, separated and7 Morebittersweet chocolate, unsalted butter, eggs, separated, sugar, ground almonds, matzo cake meal (for cake pan), blanched slivered almond, sweet chocolate, coarsely chopped, strong brewed coffee, cold unsalted butter, cut into bits1 hour 35 min, 10 ingredients -
Chocolate Lava Cake (Coulant Au Chocolat)
dark chocolate (70% cacao), butter, eggs, sugar, flour50 min, 5 ingredients -
Chocolate Sausage (saucisson Au Chocolat)
manjari de valrhona chocolate or 4 oz other quality bitte... and6 Moremanjari de valrhona chocolate or 4 oz other quality bittersweet chocolate, unsalted butter, chopped almonds (50 g), chopped dried fruit (apricots, cranberries, etc. 100 g), sortilege orange liqueur or 1 tbsp grand marnier or 1 tbsp cointreau liqueur (or orange flavoring), grated zest orange (peel ), icing sugar30 min, 7 ingredients -
Tarte Au Chocolat Vermeer
pastry dough (should be sweet, either bought or made) and5 Morepastry dough (should be sweet, either bought or made), cream, whole milk (if using sugar add to taste here with the cream and milk before heating), dark chocolate, chopped into small pieces (70% cocoa solids is best), vermeer dutch chocolate cream liqueur (or any chocolate liqueur that you like), egg, well beaten52 min, 6 ingredients -
Rhum Fraises Chantilly Au Chocolat
strawberry , topped & washed, granulated sugar and4 Morestrawberry , topped & washed, granulated sugar, heavy cream, sweet chocolate, grated, sugar, rum20 min, 6 ingredients -
Le Francais Gâteau Au Chocolat
semisweet baking chocolate (ghiradelli recommended) and7 Moresemisweet baking chocolate (ghiradelli recommended), unsalted butter , plus, unsalted butter, sugar, eggs, separated, grand marnier, vanilla extract, powdered sugar , for dusting cake3 hour 30 min, 8 ingredients -
Tarte Au Chocolat - Le Florence Restaurant, Reims, France
all-purpose flour, powdered sugar and6 Moreall-purpose flour, powdered sugar, chilled unsalted butter , cut into pieces, chilled whipping cream, whipping cream, milk, bittersweet chocolate (not unsweetened ) or 10 oz semisweet chocolate, chopped, egg1 hour 25 min, 8 ingredients -
Corsican Mendiant Au Chocolat Blanc
white chocolate chips, walnuts, chopped and2 Morewhite chocolate chips, walnuts, chopped, dried dates, chopped, candied orange peel, finely chopped10 min, 4 ingredients -
Creme Au Chocolat - Chocolate Cream
sweet chocolate, water, eggs, separated, vanilla extract and3 Moresweet chocolate, water, eggs, separated, vanilla extract, salt, cream, whipped and flavored with a little, brandy or sherry wine20 min, 7 ingredients -
Pain Au Chocolat Bread and Butter Pudding
chocolate croissants (rectangular or pain au chocolat) and5 Morechocolate croissants (rectangular or pain au chocolat), milk, whipping cream, dark chocolate, broken into small pieces, sugar, eggs40 min, 6 ingredients -
Pots De Creme Au Chocolat for 2
sweet baking chocolate, sugar, light cream (20%) and2 Moresweet baking chocolate, sugar, light cream (20%), egg yolk, slightly beaten, vanilla45 min, 5 ingredients -
Chocolate and Macaroon Charlotte: St. Emilion au Chocolat (Emeril Lagasse)
semisweet chocolate, melted, milk, sugar, eggs, separated and5 Moresemisweet chocolate, melted, milk, sugar, eggs, separated, grated orange peel, cognac , or pineau de charentes, water, macaroons , recipe follows, chocolate shavings, garnish40 min, 9 ingredients -
Croissants, Pain au Chocolat, Pain Raisin and Danish
unsalted butter and31 Moreunsalted butter, scant 1/4 cup loosely packed fresh compressed yeast, generous 1/2 cup cold water, bread flour , plus extra if needed, salt, granulated sugar, generous 1/2 cup whole milk, room temperature unsalted butter, bittersweet chocolate, chopped, almond cream , recipe follows, hydrated raisins , recipe follows, almond cream , recipe follows, canned fruit, egg yolks, egg, scant 1/4 cup whole milk, place the rolled croissants on a parchment covered baking sheet ; spaced about 2 inches apart. loosely cover the baking sheet with plastic wrap. allow the croissants to proof at room temperature until they have doubled in size and appear light and full of air; about 1 1/2 to 3 hours depending on the temperature of the room and of the dough., preheat the oven to 375 degrees f., make an egg wash by whisking together the egg yolks , whole egg, and milk in a small bowl until well combined. with a pastry brush, very gently coat the pastries completely with egg wash. bake until golden brown, about 10 minutes., leftovers can be stored in the freezer if well wrapped in plastic wrap for up to 2 weeks. thaw at room temperature and warm in the oven before serving., almond cream is always baked to a spongy, cake-like texture and can be used by itself or in combination with nuts or fruits. the addition of starch to this recipe ensures that it will not run out of a pastry shell during the cooking process., room temperature unsalted butter, generous 1/2 cup granulated sugar, generous 1 cup almond flour, egg, scant 1/4 cup all-purpose flour, i like to use hydrated raisins in a lot of recipes. i always keep a jar of them in the refrigerator. the proportion i use for adding the liquor is about to 10 to 20 percent of the weight of the water. if you do not dilute the liquor with water, be prepared for a very strong burst of flavor., raisins, water , as needed, dark rum or flavored liquor6 hour 10 min, 32 ingredients
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