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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_

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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

chocolate_us  

es-cuisine book collection 1

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