All chocolate 50 recipes 100% CHOCOLATE dark, milk or white to be enjoyed everytime
Chocolate... verrine
individual
Small pots of cream in three flavors 4_
Venetian biscuit 16_
Cream with chocolate and orange 6_
Dessert chocolate and raspberry 18_
Coffee, mascarpone and chocolate 7_
Chocolate marquise 19_
Exotic chocolate soup 8_
Warm chocolate pudding cakes 20_
Mars fondue with banana 9_
Chocolate cake and cherries 21_
Velvety chocolate praline 10_
Pure chocolate fondant 22_
Chocolate-orange iced verrines 11_
Chocolate fondant 24_
Milk chocolate mousse 12_
Fondants with chestnuts 25_
Chocolate mousse with espelette pepper 13_
Heart to heart fondant 26_
Chestnut mousse 14_
Love duo clementines and chocolate 27_
Tiramisu with tea and White chocolate 15_
Half-cooked chocolate 28_ Delicious with chocolate 29_
summary
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_
2
pleasure... 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_
summary 3
4
For 4 people Preparation 30 min Cooking time 50 min For the coffee cream 40 g of caster sugar
Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
20 cl milk 15 cl of single cream 2 eggs 1 tbsp coffee extract liquid For the vanilla cream 40 g of caster sugar
1. For the coffee cream, In a saucepan, boil
5 cl of single cream
the cream and coffee extract. Whisk the eggs
20 cl milk
and sugar in a bowl, stir in milk, coffee
2 eggs
cream and mix. Strain and pour the cream into
1 tbsp of vanilla powder For the chocolate cream
4 verrines. 2.
For
the
vanilla
cream:
mix
the
vanilla
50 g caster sugar
powder and sugar in a terrine. Boil the cream
30 cl milk
and milk. Add the eggs in the terrine and whisk
3 eggs
the mixture gradually adding the hot milk.
20 g unsweetened cocoa powder
Strain and pour into 4 verrines.
Small pots of cream
in three flavors 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 120째C (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.
5
For 4 people Preparation 25 min Cooking time 20 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
Cream with chocolate
and orange 1.
Heat
the
cream,
pour
the
boiling
on the grated chocolate and mix. Whisk the
egg
vanilla
yolks sugar
with and
the
caster
cinnamon.
sugar,
When
the
mixture becomes white and foamy, pour the chocolate cream, mix then transfer it in a heavy saucepan.
without boiling. When cooked, the cream 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.
6
40 cl of liquid cream 6 egg yolks 150 g dark chocolate 100 g of caster sugar 1 packet of vanilla sugar 10 cl cane sugar syrup 1 pinch of cinnamon
2. Cook gently, stirring constantly and should
2 oranges
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.
Coffee, mascarpone 125 g dark chocolate 250 g mascarpone 100 g of caster sugar 1 packet of vanilla sugar 4 eggs 25 cl of strong coffee 3 sheets of gelatin
and chocolate 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
For 4 people Preparation 50 min Cooking time 15 min waiting time 1 h Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
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.
7
for 4 people Preparation 30 min Cooking time 5 min Recipe_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS
300 g dark chocolate 25 cl of low-fat single cream 80 g brown sugar 25 cl of juice of passion fruits A handful of lychees 1 ripe mango 1 small pineapple 4 small bananas A handful of kumquats
Exotic chocolate soup 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!
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..
8
for 4 people Preparation 10 min cooking time 10 min Recipe_Thalie BARDINET PHOTO_MARIELLE GAULT 6 Mars bars 10 cl of cream 4 slices of brioche 4 small bananas 1/2 lemon
Mars fondue 1. Lightly toast the brioche
with banana
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.
9
For 4 people Preparation 20 min Cooking time 10 min waiting time 1 h Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
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.
Velvety chocolate 170 g special praline-filled chocolate for pastry 4 slices of brioche 2 bananas 1 lemon 40 g sugar 30 g of icing sugar 20 cl of single cream 30g butter 2 tsp vanilla powder
praline
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.
10
1. Boil 40 cl of water with the caster
sugar
and
orange
syrup.
Dip the mint leaves except 4 in
For 4 people Preparation 15 min Cooking time 10 min waiting time 3 h Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
the syrup. Let steep for 15 min., covered. Grate the chocolate.
Chocolate-orange 2. Warm the syrup without boiling. Remove from the heat, strain and add the grated chocolate. Once it
iced verrines
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.
100 g dark chocolate made up of 85% cocoa 180 g of caster sugar 70 g unsweetened cocoa 1 bunch of fresh mint 1 dash of orange syrup 50 g of candied orange zest
11
for 4 people Preparation 10 min waiting time 15 min cooking time 10 min Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT
Milk
chocolate mousse
A milk chocolate bar to make
1. Melt the chocolate, broken into pieces over a bain-
pastries
marie or in a microwave on medium power. Add the Nutella
1 tablespoon of Nutella
and smooth the mixture.
4 extra-fresh eggs
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.
12
For 4 people Preparation 20 min cooking time 5 min waiting time 20 min 1.
Melt
the
chocolate
with
the
butter
Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
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.
Chocolate mousse
with espelette
pepper
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 chocolate 100 g butter 4 eggs 1 tablespoon sugar 2 pinches of Espelette pepper A pinch of salt
13
for 4 people Preparation 30 min Cooking time 20 min Recipe_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS
Chestnut mousse 250 g natural sweet chestnuts
1. Put the single cream in the freezer.
30 cl single cream
Cook the chestnuts in the milk and
30 ml milk
sugar for 20 min., put them through
80 g sugar
ricer, mix well.
100 g of cocoa content chocolate 80 g double cream
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.
14
2 eggs
1. Separate the egg whites from the yolks. Beat with wire whisk
250 g mascarpone
the yolks and sugar until the mixture whitens. Beat the egg
3 tbsp caster sugar
whites until stiff.
1 package of mini-sponge finger biscuits
2. Beat the mascarpone with a fork. Fold into the egg yolks and
A white chocolate bar
sugar mixture, then, gently add the egg whites.
30 cl of well brewed Earl Grey tea
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.
Tiramisu with tea and White chocolate for 4 people Preparation 30 min no cooking Recipe_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS
15
for 4 people Preparation 30 min Cooking time 15 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
Venetian biscuit 3 eggs 80 g powdered sugar
1. Preheat the oven th. 6 (180 째 C). Cover a baking sheet with buttered parchment paper.
50 g flour 200 g mascarpone
2. Whisk in a bowl the egg yolks and sugar until the
100 g of cherries in syrup
mixture whitens. Stir in ground almonds and flour. Beat
50 g of dark chocolate
the egg whites until stiff and add them to the previous
20 g of almond powder
preparation.
1 packet of vanilla sugar 10 g butter
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.
16
17
For 4 people Preparation 30 min Cooking time 15 min waiting time 3 h Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
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. 250 g raspberries
2. Whisk in a bowl the egg yolks with
150 g dark chocolate
the caster sugar and vanilla sugar.
6 eggs
When the mixture is foamy, pour over
20 cl of liquid cream
the chocolate milk. Bring in a saucepan
40 cl whole milk
the mixture over low heat and leave
120 g of caster sugar
to the creaminess without stirring and
1 packet of vanilla sugar
without boiling. The cream is ready
1 tbsp. of icing sugar
when it coats the wooden spoon. Let it
150 g of sponge cake
cool.
Dessert chocolate and raspberry 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.
18
for 4 people Preparation 20 min Cooking time 10 min waiting time 6 h Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
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.
Chocolate marquise 3. When the chocolate is melted,
200 g of chocolate
remove from heat and let cool. Add
6 eggs
the butter cut into pieces and mix
150 g butter
to get a smooth preparation. Pour
200 g of caster sugar
over the egg yolks and mix.
1 tbsp. of icing sugar 2 sachets of vanilla sugar
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.
19
1. Melt 100 g of chocolate in a bainmarie. 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
Break the
the sugar,
oven eggs
to into
almond
180째C a
(th.6).
bowl,
powder,
add
whisk
vigorously until frothy, then add the chocolate mixture and butter, and finally the flour mixed with the yeast.
Warm chocolate 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.
pudding cakes 150 g chocolate for baking 100 g of sifted flour 1/2 teaspoon baking powder 120 g butter 3 eggs 100 g soft brown sugar 100 g almond powder 60 g of pecans
For 4 people Preparation 30 min Cooking time 15 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
20
For 4 people Preparation 1 h Cooking time 20 min 150 g dark chocolate 100 g ground almonds
Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
50 g caster sugar 50 g icing sugar 20 g flour 4 eggs + 4 egg yolks 15 cl single cream 30 g butter 100 g of cherries in alcohol
one more recipe +
Fluffy white chocolate Cut 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
1. Mix the chocolate melted over a
salt and gently add to the mixture. Pour into
bain-marie with 4 whole eggs yolks,
a mold and bake about 30 min. Serve warm with
flour and almonds. Add the egg whites
raspberry jelly or roses.
beaten stiff.
fluffly Chocolate cake
and cherries 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.
21
22
For 6 people Preparation 35 min waiting time 30 min cooking time 12 min Recipe_PRISMAPIX PHOTO_MARIELLE-GAULT
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 the fondant
for 30 min. Filter, bring to boil again, then
100 g dark chocolate
pour over the chocolate and the chopped praline
25 g of sifted flour
filled chocolate. Mix and then fill in a loaf
25 g powdered sugar
pan lined with parchment paper. Keep in the
15 g butter
freezer.
4 egg whites + 1 yolk
Pure chocolate fondant 3. Preheat the oven th.6 (180째C). Cut 6 squares in the cold ganache. Fill 6 moulds halfway with the fondant, add a square of ganache, complete
For the ganache 60 g dark chocolate chopped 15 cl of cream
with fondant. Bake for 8 min.
60 g of praline filled
4. Mix and heat the ingredients of the cream
4 pinches of cinnamon
over medium heat. Let stand for 2 min. the fondants out of the oven before removing from pan. Serve surrounded by chocolate cream.
chocolate 2 star anise zest of 1/2 lime For the cream 25 g of cocoa 60 g powdered sugar 15 g butter
23
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 (180째C). 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 Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT
Chocolate fondant 200 g of chocolate to make pastries 150 g salted butter 3 eggs 100 g of caster sugar 15 g flour 6 tbsp. of cream
24
For 6 people Preparation 10 min Cooking time 15 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
100 g of chocolate special pastry 500 g of chestnut cream 3 eggs 100 g butter + 20 g 50 cl of custard 100 g of pieces of glazed chestnuts
chestnut
Fondants with 1. Preheat the oven th.6 (180째C). 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.
25
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.
for 2 people Preparation 15 min cooking time 20 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
2. Coat 4 small heart-shaped pans with softened
butter.
Preheat
oven
th.6
(180°C).
100 g of chocolate for baking 1 tbsp. bitter cocoa 30 g of candied ginger
3. Melt the chocolate in a bain-marie
2 eggs
or microwave. Remove from heat, add the
80 g butter + 20 g for the tins
butter cut into small pieces. Separate
15 cl of cream fraĂŽche fluid
the whites from the yolks.
60 g powdered sugar
Heart to heart 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.
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.
26
20 g of cornstarch salt
fondant
1. Preheat the oven th.5 (150째C). 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.
Love duo
clementines and chocolate 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.
2 small clementines 80 g of chocolate 60g butter 2 eggs 5 cl of liquid cream 30 g flour 60 g powdered sugar 40 g ground almonds 10 cl cane sugar syrup icing sugar
For 2 people Preparation 30 min Cooking time 20 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
27
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.
180 g dark chocolate 115 g butter + 15 g for the molds 125 g brown sugar 50 g flour 4 eggs A pinch of salt
For 6 people Preparation 15 min Cooking time 15 min Recipe_Philippe ASSET PHOTO_Philippe ASSET
Half-cooked chocolate 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.
28
200 g of chocolate 1 jar of chestnuts in the natural (400 g)
1. Drain the chestnuts. Put them
175 g of caster sugar
in a saucepan with 50 g of sugar
2 packets of vanilla sugar
and vanilla sugar, cover well with
7 egg yolks
water and poach for 15 min. Drain
1/2 l of milk
and mix finely.
1 vanilla pod 100g butter
2. Melt the chocolate in a bain-
100 g of tiny pieces of glazed chestnuts
marie. Add the softened butter,
For 4 people Preparation 45 min cooking time 25 min waiting time 3 h Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
Delicious
with chocolate
chestnut
puree
fragments
(except
decoration).
and
Cover
a with
chestnut few
for
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.
29
30
60 g white chocolate to make pastries 30 g Toblerone
Gourmet for 4 people Preparation 15 min Cooking time 3 min Recipe_Thalie BARDINET PHOTO_MARIELLE GAULT
6 tbsp. of cream
spoons 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.
31
For 4 people Preparation 15 min Cooking time 5 min TEXTE & STYLISME_Christina BEL PHOTO_Franck BEL
Sand roses 200 g cooking chocolate
1. Melt the chocolate with the butter.
25 g butter
Remove from heat, add the icing sugar.
2 tbsp icing sugar 100 g of petals popcorn (corn flakes)
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 serving.
32
in
the
refrigerator
until
For 4 people Preparation 20 min Cooking time 10 min Recipe_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS
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
20 kumquats 1 plate of milk chocolate to bake Nestle
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.
sugar and cook for 3 min. Serve warm.
Kumquats chocolate
33
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 for
over about
low 1
heat,
hour
30
covered, 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.
Candied orange 2 untreated oranges 250 g of sugar 5 cl of orange juice 300 g dark chocolate with high cocoa content
chocolate
for 4 people Preparation 2 h Cooking time 1 h 30 Recipe_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS
34
for 4 people Preparation 20 min Cooking time 20 min waiting time 2 h 200 g of sugar
Recipe_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS
200 g of dark chocolate to 70% of cocoa 25 g salted butter
1. Make caramelize the sugar with 65 g of hot water. Add
soft Caramels
butter and grated chocolate then mix.
with chocolate 2. Pour the mixture on a baking sheet covered with parchment paper, allow to cool for 2 h at room temperature. 3.
Cut
squares Crystal
the and
caramels wrap
paper
to
them
into with
preserve
them.
35
1.
Preheat
(th.6).
the
Mix
oven
the
to
flour,
180째C 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 the dough
for 10 min. Cool cookies on a rack.
120 g flour 70 g caster sugar
4. With an electric mixer, whisk
25 g unsweetened cocoa
the egg whites with cane syrup and
1/2 sachet of baking powder
salt. Add sugar and vanilla and
40 g butter
continue beating.
5 cl milk 2 eggs 1 tsp of vanilla extract A pinch of salt
5. Garnish 10 cookies with cream and
cover
with
the
10
other
cookies. Serve immediately.
Chocolate whoopie pies for 4 people Preparation 30 min Cooking time 10 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
For the cream 75 g icing sugar 10 cl cane sugar syrup 2 egg whites 1 tsp of vanilla extract A pinch of salt
36
For 4 people Preparation 35 min Cooking time 15 min waiting time 20 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS For the dough 4 egg whites 125 g ground almonds 250 g icing sugar
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.
few drops of vanilla extract
2. Prepare the dough: preheat oven th. 6
For the filling
whites, icing sugar and vanilla. Beat
200 g dark chocolate 50 g butter 150 g crème fraîche 20 g of cocoa powder 2 cl Kirsch
(180°C). Mix the ground almonds, 2 egg 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.
Macaroons chocolate 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.
37
200 g dark chocolate 1 tbsp. of instant coffee 80 g of walnuts 125 g salted butter 150 g of sugar
For 4 people Preparation 10 min Cooking time 25 min
3 eggs 25 g flour
Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT
Brownies with coffee
1. Preheat the oven th.6 (180째C). 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
silicone.
into Smooth
a
square the
pan
surface.
Bake 20 min. Allow to cool, turn out and cut into portions before serving.
38
Pour 20 rondelles Preparation 15 min Cooking time 5 min waiting time 7 h Recipe_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS
Chocolate sausage 125 g dark chocolate 50 g butter 75 g of hazelnuts 75 g pistachios 12 Orange Pim’s cakes 100 g of golden raisins icing sugar
with pistachio 1. Melt the butter and chocolate in a bainmarie. 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.
39
40
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. 150 g flour 40 cl milk
2. Preheat oven th. 6 (180 ° C). Boil the
100g butter
remaining milk with 10 cl water, 80 g of
3 eggs + 3 egg yolks
butter, the remaining sugar and a pinch of
25 g of cocoa powder
salt. When boiling, add the remaining flour
100 g dark chocolate 70%
and stir briskly until the dough pulls away
60 g powdered sugar
from sides of the pan. Out of the heat,
10 cl of cream
put the mixture into a bowl and mix with
1 pinch of salt
3 eggs.
Chocolate eclairs
3. VPour the batter into a pastry bag and
For 4 people Preparation 20 min Cooking time 35 min
4. Boil the cream and put it to melt the
Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
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.
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.
41
for 4 people Preparation 25 min waiting time 30 min cooking time 20 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
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.
Waffles with caramelized pears
and dark chocolate 350 g flour
3. Prepare the chocolate cream. Melt in
sachet of baking powder
bain-marie the chocolate into pieces with 1
70 g powdered sugar
tbsp. of water. In a saucepan, mix the two
30 g of brown sugar
sugars, the egg and the yolk and then the
1 sachet of vanilla sugar
flour. Pour gradually the milk and melted
2 eggs + 2 egg whites
chocolate by stirring. Cook over low heat,
110 g butter
stirring constantly. Once boiling, remove
15 cl milk
from heat. Add rum and stir in butter. Pour
1/2
3 pears
into a bowl and keep warm.
10 cl oil (for the waffle iron) Salt and pepper
4. Peel the pears, cut them in quarters by retaining the tail and remove the seeds. Let
For the cream with dark chocolate
them caramelize in the pan in the remaining
125 g dark chocolate
butter with brown sugar, a pinch of salt
1 egg + 1 egg yolk
and pepper.
50 ml milk 50 g of sifted flour
5. Prepare 4 waffles in a waffle iron electric
50 g powdered sugar
oiled. Serve hot accompanied by pears and
1 packet of vanilla sugar 40 g butter 5 cl of rum
42
chocolate cream.
8 wheat pancakes 150 g dark chocolate 24 chestnuts natural juice of 1Â orange juice of 1 lemon 10 cl of muscatel 45 g butter 20 g sugar
Variant
Chestnut pancakes Whip 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.
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.
Tagliatelli pancakes and chestnut chocolate
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
muscatel them
the sauce
among
4
tagliatelli to
reheat.
plates,
into
the
Distribute
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.
For 4 people Preparation 15 min Cooking time 10 min Recipe_Philippe ASSET PHOTO_Philippe ASSET
43
500 g puff pastry 2 tbsp sugar 24 morelloes
Chocolate almond for 4 people Preparation 40 min Cooking time 15 min
mille-feuille
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
For the chocolate cream 150 g of chocolate 3 egg whites 15 cl of cold single cream 2 tbsp caster sugar 2 pinches of vanilla powder
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.
For the almond cream 100g butter
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
80 g of almond butter the paste not swelling too much. Bake for 10 min. Sprinkle (health food grocery) with icing sugar. Bake the other pastry in the same way. 75 g sugar
2 egg whites A pinch of salt
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.
44
45
For 4 people Preparation 45 min Cooking time 45 min waiting time 12h + 2 h Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
1. Rinse the peaches, remove the stones and cut them into slices. Mix with lemon juice and caster sugar. Set aside over night.
Chocolate
-peach
mille-feuille 150 g of chocolate 500 g of peach 200 g of caster sugar 1 lemon juice 1 apple 2 sprigs thyme
2. The next day, melt chocolate in bainmarie. Make sure the chocolate is at 31째C 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.
46
For 4 people Preparation 25 min no cooking Recipe_PRISMAPIX PHOTO_MARIANNE PAQUIN
250 g of dark chocolate (80% cocoa) 25 cl of single cream
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
80 g of icing sugar 1 packet of vanilla sugar 1 tsp Cointreau 1 tbsp of candied orange peel
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.
Mille-feuille with chocolate and candied orange zest
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.
47
1 roll of puff pastry 200 g dark chocolate 20 cl of crème fraîche 2 tbsp of raisins 50 g caster sugar 40 g salted butter, softened 10 g unsalted butter
Chocolate tart For 4 people Preparation 55 min waiting time 20 min Cooking time 30 min
1. Garnish a buttered mould with puff
Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
2. Preheat the oven to 170°C (th.6-
pastry. Reserve in refrigerator for 20 min.
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.
48
49
for 4 people Preparation 15 min cooking time 25 min waiting time 1 h Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
1 roll of sugar crust pastry 250 g white chocolate 1 lemon 1 lime
1. Preheat the oven to 180째C (th.6).
20 cl of single cream
Butter 4 tartlet pans and garnish the
20 g butter
sugar
2 leaves of gelatine
crust
pastry.
Prick
the
bottom
with a fork, cover with parchment paper and dried vegetables and bake for 20 minutes. Unmold the tartlet bases.
White chocolate
tartlets 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
with the reserved zest.
50
decorated
and lime
300 g sugar crust pastry 250 g dark chocolate 25 cl crème fraîche 60 g pistachios 60 g of walnuts 60 g of hazelnuts 60 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.
Nut and chocolate
tartlets
For 6 people Preparation 15 min Cooking time 25 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
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.
51
For 4 people Preparation 20 min Cooking time 30 min 1 roll of short pastry
Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
200 g dark chocolate 2 eggs 25 cl of crème fraîche 1/2 tsp Espelette pepper
1. Preheat the oven to 180°C (th.6). Garnish the tart pans with the short pastry. Prick the bottom with a fork. Cover
Spicy chocolate
with parchment paper and dried beans. Bake for 15 min.
tartlet 2.
In
crème
a
saucepan,
fraîche
and
heat
the
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 dried
the
tartlet
beans
and
cleared
of
greaseproof
paper. Bake for 20 min. Let cool before removing from pan. 4.
Serve
cold.
52
the
tarts
warm
or
For 4 people Preparation 20 min Cooking time 20 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
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.
Chestnut and chocolate
tartlets 200 g flour 100 g butter 3 eggs
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.
10 cl of single cream 100 g of chestnut cream
3. Preheat the oven to 210째C (th.7).
100 g dark chocolate
Roll out the dough, cut out discs to
2 packets of vanilla sugar
garnish the tartlets pans. Spread over
icing sugar
the chocolate mixture. Bake for 20 min.
A pinch of salt
Unmold and let cool on a rack. 4. Dust the tartlets with icing sugar, decorate
with
chocolate
shavings
and
serve.
53
54
For 6 people Preparation 40 min waiting time 12 h Cooking time 25 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS 1.
Preheat
the
oven
th.
6
(180째C).
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-
25 g flour 25 g unsweetened cocoa 20 g of cornstarch 6 eggs
cocoa, then the remaining whites. Pour into a nonstick
100 g of caster sugar
round pan and bake about 25 min. Allow to cool.
50 g butter
Pear-chocolate fondant 3. Make the caramelized walnuts in a pan with 2 tbsp.
For the ganache
of sugar and a tsp. of water. Add a knob of butter and
250 g of dark chocolate
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.
to 80% cocoa 30 g of walnuts 2 tbsp. of sugar 25 cl of cream 60 g butter 3 pears 1/2 lemon 10 cl of 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.
55
For 6 people Preparation 1 h 30 waiting time 12 h Cooking time 15 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
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
Charlotte with chocolate mousse and vanilla pears
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.
For the biscuit with cocoa 120 g flour
Mount them in snow not too firm. Stir in 3 tbsp. of white into the chocolate mixture and gently fold the rest.
130 g caster sugar 30 g of icing sugar 6 eggs 40 g of cocoa powder For the chocolate mousse 250 g dark chocolate 3 eggs 16 cl milk 30 g of powdered sugar 1/2 lemon 1 large can of pears in syrup 1 packet of vanilla sugar
56
5. Line a charlotte mould with plastic wrap leaving it beyond the edges. Place the strips of biscuit on the mould walls. Pour Âź 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 4 people Preparation 1 h cooking time 25 min Recipe_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS
1. Beat the egg whites with sugar until stiff. Then, add the icing sugar, ground almonds and hazelnut powder
sieved.
14
diameter
cm
Form
2
with
discs the
of
round
pastry bag of 12 mm on a sheet of 5 egg whites 125 g of very thin pan cake
parchment paper. Bake cookies oven th.6 (180째C) for 25 min.
250 g of praline 365 g dark chocolate 53% cocoa
2. Melt the white chocolate. Add
75 g white chocolate
the praline and crushed pancake.
80 g of almond powder
Form a disc of 14 cm in diameter
20 g ground hazelnuts
and 1 cm thick. Keep in cool.
700 g cream well chilled 60 g powdered sugar
3. Melt 225g of chocolate. Whip
100 g of icing sugar
and mount 500 g cream and add it
20 g of honey
gradually to the melted chocolate.
40 g butter
Cool and refrigerate.
The royal
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.
57
500 g strawberries An untreated orange 150 g chocolate pastry 3 large eggs 150 g butter 20 cl of liquid cream 150 g of caster sugar 1 tbsp. of icing sugar 50 g flour 10 cl cane sugar syrup 1 tsp. of orange flower water 12 small eggs in sugar cocoa powder
for 4 people Preparation 30 min Cooking time 30 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
1. Melt the butter, take it a little to grease a cake pan. Preheat oven th.6 (180째C). Melt the chocolate and finely grate the zest from the orange. 2. Break in a bowl the eggs, add zest and powdered
Easter cake
sugar.
Whip
until
the
mixture
whitens. Add butter and melted chocolate and flour. Pour into prepared pan and bake for 30 min.
with chocolate and strawberries 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
thickness
the and
chocolate garnish
biscuit with
in
the
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.
58
For 6 people Preparation 45 min Cooking time 35 min Recipe_PRISMAPIX PHOTO_MARIELLE/GAULT
1. For the biscuit: preheat oven th.6-7 (200째C). 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.
Chocolate apricot cake For the biscuit 125 g ground hazelnuts 100 g dark chocolate pastry 10 g unsweetened cocoa
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
30 g flour
bowl, pour in the net boiling cream
90 g sugar
and whisk until the mixture is smooth.
5 eggs
Stir in honey and softened butter by
60g butter
whisking.
For the filling
4. Cut the biscuit in half. Spread the
150 g dried apricots
apricot jam on one half and top with the
150 g of chocolate to 65% cocoa
other. Cover the warm ganache spread
25 cl of cream
with a spatula. Serve well chilled.
10 cl of Kirsch 60 g of honey 60 g softened buttered
Alcohol abuse is dangerous for health. Consume with moderation.
59
350 g dark cooking chocolate 4 eggs
1. Preheat the oven th. 7 (210 째 C). Beat
the
egg
whites
until
stiff.
100 g flour
Whisk the yolks with the sugar. Add
10 cl milk
the sifted flour and mix. Gently fold
30 cl of cream
stiffly beaten egg whites and melted
25 g melted butter
butter.
100 g of caster sugar 2 tbsp. liquid honey
2. Roll out the dough about 2 cm on
10 mint leaves
a baking sheet lined with buttered
10 cl liquor Get 27
parchment paper. Bake for 10 min. When
12 minimacaroons green
the biscuit is golden, turn it on a
12 candies (strawberries Tagada
cloth and remove the paper. Dampen
or marshmallows cut into four)
the warm biscuit with liqueur mixed with 15 cl of water and then roll it in the cloth.
Chocolate-mint log
and candies 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
60
Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
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
Chocolate and caramelized
walnut terrine
of the orange peel into cubes, prinkle them with liquor. 3.
Melt
the
pieces
over
chocolate, a
broken
bain-marie.
Boil
into 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,
140 g dark chocolate
bring to a boil for 5 min. Mix the
6 egg yolks
egg yolks in a bowl, whisking, add
20 g butter
the
syrup.
Place
20 green walnuts
and
whisk
briskly
over
a
until
bain-marie to
triple
150 g of sugar lumps
the volume. Remove the cream from the
40 cl + 2 tbsp of single cream
bain-marie and whisk until completely
1 tablespoon of milk
cooled. Gradually stir in the chocolate
140 g of caster sugar
mixture, caramelized walnuts, peel of
2 tbsp of orange liqueur
oranges and cream whipped into whipped
1 tablespoon of unsweetened cocoa
cream. Pour into the cooled mold and
100 g of orange peel
for 6 people Preparation 45 min Cooking time 15 min waiting time 12 h Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
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.
61
b
g
Brownies with coffee 38_
Gourmet spoons 30_
c
h
Candied orange chocolate 34_
Half-cooked chocolate 28_
Caramels with chocolate 35_
Heart to heart fondant 26_
Charlotte with chocolate mousse and vanilla pears 56_
k
Chestnut and chocolate tartlets 53_
Kumquats chocolate 33_
Chestnut mousse 14_
l
Chocolate almond mille-feuille 44_
Love duo clementines and chocolate 27_
Chocolate and caramelized walnut terrine 61_
m
Chocolate apricot cake 59_
Macaroons chocolate 37_
Chocolate cake and cherries 21_
Mars fondue with banana 9_
Chocolate eclairs 40_
Milk chocolate mousse 12_
Chocolate fondant 24_
Mille-feuille with chocolate and candied orange zest 47_
Chocolate marquise 19_
n
Chocolate mille-feuille-peach 46_
Nut and chocolate tartlets 51_
Chocolate mousse with espelette pepper 13_
p
Chocolate tart 48_
Pear-chocolate fondant 54_
Chocolate whoopie pies 36_
Pure chocolate fondant 22_
Chocolate sausage with pistachio 39_
s
Chocolate-mint log and candies 60_
Sand roses 32_
Chocolate-orange iced verrines 11_
Small pots of cream in three flavors 4_
Coffee, mascarpone and chocolate 7_
Spicy chocolate tartlet 52_
Cream with chocolate and orange 6_
t
d
Tagliatelli pancakes and chestnut chocolate 43_
Delicious with chocolate 29_
The royal 57_
Dessert chocolate and raspberry 18_
Tiramisu with tea and White chocolate 15_
e
v
Easter cake with chocolate and strawberries 58_
Velvety chocolate praline 10_
Exotic chocolate soup 8_
Venetian biscuit 16_
f
w
Fondants with chestnuts 25_
Waffles with caramelized pears and chocolate 42_ Warm chocolate pudding cakes 20_ White chocolate and lime tartlets 50_
index 62
a realization ès-cuisine photographs © Prismapix / ès-cuisine © 2011 editions ès-cuisine editorship : prisma presse graphic design : shirley leong ho mock execution chroma : claire nijnikoff printed by adm imprimerie numérique
63
All chocolate