Cake chocolate-marshmallow

Cake chocolate-marshmallow

Ingredients for 8 people

• 250 g of chocolate
• 250 g butter ½ salt + 15 g for the mold
• 200 g of sugar
• 4 eggs
• 70 g flour + 1 tsp. Soup for mold
• 160 g of milk chocolate
• 5 cl cream
• 25 g butter
• 1 yellow + 3 egg whites
• 1 tsp. tablespoons powdered sugar
• 80 g marshmallow (or marshmallows) 

For the icing:

• 
  
• 150 g dark chocolate
• 75 g of butter
• 5 tbsp. tablespoons cream

Stages of preparation

1. Prepare the cake: Melt the chocolate broken into pieces in a water bath. Preheat oven to 180 ° C (th. 6). Put the softened butter and sugar in a food processor fitted with the whisk or metal knife. Turn 4 minutes at medium speed. Add the eggs (at room temperature) one at a time, continuing to whisk, then the chocolate and flour. Pour this batter into a pan (Ø 24 cm) greased and floured. Bake for 30 min. Let cool and unmold.

2. Soften the milk chocolate broken into pieces and butter in a double boiler. Bring the cream to a boil. Pour the boiling on chocolate. Mix until the mixture is smooth. Let cool then add 1 egg yolk, whisking. Climb 3 egg whites until stiff. Add sugar, continuing to beat. Stir them gently to the preparation.

3. Cut the cake in half horizontally. Cram-half of the foam. Arrange marshmallows. Cover the remaining foam and then reconstitute the cake.

4. Prepare the frosting: Melt the chocolate with the butter and cream in a double boiler or in the microwave. Smooth the mixture. Pour over cake. Spread in even layer. Allow to harden then draw lines in one direction and then another to form a grid. Refrigerate 2 hours before serving.

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10:15

Cake chocolate-marshmallow

Cake chocolate-marshmallow Ingredients for 8 people 250 g of chocolate 250 g butter ½ salt + 15 g for the mold 200 g of ...

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Sponge cake like a strawberry

Sponge cake like a strawberry

Ingredients for 4 people

• 10 egg yolks
• 7 egg whites
• 340g caster sugar
• 125 g flour + 1 tsp. Soup for mold
• 100 g of potato starch
• 1 vanilla pod
• 1 knob of butter (for mold)

For the filling:

• 300 g strawberries
• 100 g strawberry jam
• 50 cl cream
• 75g caster sugar
• 1 sachet of vanilla sugar
• 1 tsp. tablespoon vanilla extract liquid

Stages of preparation

1. Sift the flour and cornstarch. Split the vanilla bean in half lengthwise and collect the seeds by scraping with a knife.

2. In a bowl, put the egg yolks with 180g of caster sugar and vanilla seeds. Whisk until the mixture whitens. Book.

3. Butter the first time mold, leave it 10 minutes in the refrigerator. Butter it again with flour it and put it aside.

4. Using a whisk, beat the cream for whipped up. When it is firm, add sugar, vanilla sugar and vanilla extract liquid. Book.

5. Preheat the oven to 165 ° C (th. 5/6). In a bowl, put the egg whites. Using a mixer, begin to beat the snow. When they start to foam, add gradually 80 g caster sugar. Continue to beat. When the whites until stiff, gradually add the remaining caster sugar to tighten. Stir this mixture with vanilla mixture.

6. Pour into the pan using a ladle. Bake and cook 35 min. Cool completely.

7. Cut the cake in half in the middle in the height direction. Brush the two inner faces of strawberry jam. Please keep strawberries cut in half the height of the base of the cake, the slice facing outward. Add the whipped cream in the center of the cake and sprinkle over the remaining strawberries. Top with whipped cream and place over the top of the cake.

Recipe from the book The Essential of good food, Eric Frechon, the Solar Editions

byyouhay

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20:34

Sponge cake like a strawberry

Sponge cake like a strawberry Ingredients for 4 people 10 egg yolks 7 egg whites 340g caster sugar 125 g flour + 1 tsp. Soup ...

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Pavlova with red fruits

Pavlova with red fruits

Ingredients for 4 people

• 500 g of strawberries
• 250 g raspberries
• 125g currants
• 125g blackberries
• 25 cl whole liquid cream
• 60 g sugar extra fine powder
• 1 tsp. tablespoons kirsch
• 1 tsp. tablespoons icing sugar

For the meringue:

• 3 egg whites
• 200 g caster sugar
• 1 pinch of salt

Stages of preparation

1. Beat the egg whites until stiff with a pinch of salt. Add 3 tbsp. tablespoons sugar, continuing to beat until the meringue is shiny. Gently stir in remaining sugar.

2. Turn the oven to 120 ° C (th. 4), in convection mode. By helping you to a circle 20 cm in diameter, 3 fold meringue round on 2 plates lined with baking paper. Raise the circle between each round. Bake for 1 hour. Bring the temperature to 90 ° C (th. 3). Continue cooking for 1 h. Allow to cool in the oven off.

3. Rinse the strawberries. Wipe and hull them. Mix half with 30 g of powdered sugar and lemon juice. Refrigerate the sauce at least 1 hour. Reserve the remaining strawberries cut aves raspberries, currants and blackberries stalked, filmed in a bowl in the refrigerator.

4. Whip the very cold cream until frothy. Add the remaining sugar and kirsch continuing to fight. Refrigerate until serving.

5. Overlap meringue round alternating whipped cream and berries. Sprinkle a little sauce and sprinkle with icing sugar. Serve immediately, with the remaining sauce.

byyouhay

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20:29

Pavlova with red fruits

Pavlova with red fruits Ingredients for 4 people 500 g of strawberries 250 g raspberries 125g currants 125g blackberries 2...

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praline millefeuille

praline millefeuille

Ingredients for 4 people

• 2 puff pastry rolls (cool beam)

• 90 g of sugar

• 50 g praline

• 40 cl of whole milk

• 40 g flour

• 15 cl single cream

• 3 eggs

• 3 tbsp. tablespoons of crushed hazelnuts, praline or

Stages of preparation

1 Preheat oven to 180 ° C.

2 Pull down the two puff pastry rolls, cut them to form 3 rectangles of identical size. Prick the dough with a fork. Place them between two plates and bake them 20 minutes.

3 In a saucepan, pour the milk and bring it to boil. Add the praline mix.

4 In a bowl, whisk the eggs and sugar. Stir in the flour, then add the milk praline while stirring. Pour the mixture into the saucepan and whisk over low heat until the cream thickens. Keep cool.

5 In a food processor or using an electric whisk, climb the very cold whipping cream into whipped cream. Gently mix in the praline cream with a spatula.

6 On a rectangle of puff pastry, place half the praline preparation. Cover with dough rectangle and again cream. Finish with a rectangle of dough, decorate praline or crushed hazelnuts. Serve immediately or cool.

byyouhay

in

20:16

praline millefeuille

praline millefeuille Ingredients for 4 people • 2 puff pastry rolls (cool beam) • 90 g of sugar • 50 g praline • 40 cl...

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The birthday cake

The birthday cake

Ingredients for 6 people

• 325 g of dark chocolate (60 to 70% cocoa)
• 50 cl of full cream
• 2 egg yolks 6 +

For the almond biscuit and decor

• 7 egg whites
• 125g ground almonds
• 125 g caster sugar
• 170 g icing sugar
• 35 g flour
• 200 g of dark chocolate (60 to 70% cocoa)
• 50 g of icing sugar
• candles fantasies

Stages of preparation

1. For the mousse, beat the very cold cream until firm. Reserve in the refrigerator. Melt the chocolate broken into pieces in a water bath. Make a syrup with the sugar and 3 tbsp. tablespoons water. Whisk the eggs with the yolks, pour the boiling syrup mesh stirring constantly. Stir in the melted chocolate and ice cold whipped cream. Reserve in the refrigerator.

2. For the cake, preheat the oven to 200 ° C (th. 6/7). Beat the egg whites until very stiff, gradually add the powdered sugar while beating until meringue. Stir in the ground almonds mixed with flour and icing sugar sifted together. Siphon the mixture into a piping bag. Form 3 discs (Ø 24 cm) on a sheet of baking paper. Bake 15 to 20 min.

3. Food Film Line a cake pan (Ø 24 cm). Place a biscuit disk on the bottom, cover one third of foam, then add another drive, another third foam. Cover with the last cookie disc, pack lightly and wrap in a film. Book a night in the freezer. Turn out the cake onto a cardboard disk (for easier handling and decorate the cake). completely cover the cake with the remaining foam and keep cool.

4. For the decoration, make chips in chocolate with a vegetable peeler. Cover it in the edges of the cake. Sprinkle with icing sugar and poke small candles. Enjoy fresh.

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20:14

The birthday cake

The birthday cake Ingredients for 6 people 325 g of dark chocolate (60 to 70% cocoa) 50 cl of full cream 2 egg yolks 6 + ...

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trop beau to white sugar paste cake

trop beau to white sugar paste cake

Ingredients for 4 people 

For the cake:

• 1 glass of milk
• 3 glasses flour
• 2 glasses of sugar
• 2 eggs
• 1/2 teaspoon baking powder
• 1 pinch of salt
• 4 tbsp. jam soup choice
To sugar the dough:
• 30 marshmallows
• 400g icing sugar
• 2 tbsp. tablespoons water.

Stages of preparation 

1 Preheat the oven to 180 ° C. Pour the milk into a bowl, then add the sugar and whisk well. Add the lightly beaten eggs, then add the yeast, flour and salt. Smooth to a smooth paste.

2 Pour the mixture into a buttered and floured pan, and bake for 40 min. Turn out the cake and let cool on a rack.

3 Cut the cake horizontally into 2 parts, the first part and spread a generous layer of jam. Cover with second cake and book.

4 Make sugar to the dough: Place the marshmallows in a large bowl. Add the 2 tablespoons. tablespoons of water and mix well so that marshmallows are coated with water.

5 Cook them 2x30 seconds in the microwave at maximum power, then mix well with a spatula to obtain a smooth paste. If the marshmallows are not fully melted, place them in increments of 10 seconds in the microwave.

6 Pour about half the icing sugar in the bowl and mix with a spatula until a thick paste.

7 Move it directly on the work surface generously dusted with icing sugar. Knead the dough by gradually incorporating the remaining icing sugar until it no longer sticks to the fingers at all.

8 Spread all the sugarpaste about 2 mm thick. Move it over the cake. Electroplate it against the cake and smooth with the flat of the hand, from the center outwards to expel any air bubbles and provide a smooth surface.

9 Cut the excess sugar dough around the pie. Wrap it with a beautiful ribbon and decorate the petals of fresh or crystallized flowers. What a great taste!

Tips and advice for cake too good to white sugar paste

To achieve crystallized petals, dip such as petals of a rose nontraitée in egg white, then toss in a small plate filled with crystal sugar. Leave overnight in the open and use in decoration.

The birthday cake

byyouhay

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20:00

trop beau to white sugar paste cake

trop beau to white sugar paste cake Ingredients for 4 people  For the cake: • 1 glass of milk • 3 glasses flour • 2 glas...

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mascarpone mousse cake, raspberries and pink biscuits of Reims

mascarpone mousse cake, raspberries and pink biscuits of Reims

Ingredients for 6 people

• 20 pink biscuits of Reims

• 250g raspberries

• 2 sheets of gelatin

• 1 lemon

• 250g mascarpone

• 100 g sugar

• 20 cl whole cream

• 1 tsp. tablespoons strawberry syrup or grenadine

• icing sugar

Stages of preparation

1 Reserve a few raspberries for decoration. Mix the remaining puree. Put the gelatine to soften in cold water. Wring hands.

2 Take the lemon juice and heat it in a small saucepan. Remove from heat and let it melt the gelatin drained whisking.

3 Whisk the mascarpone, raspberry puree and sugar. Add the lemon juice diluted with gelatin and mix.

4 Beat the cream into whipped cream. Stir gently mascarpone raspberry.

5 Mix the strawberry syrup with 10 cl of water. Quickly dip the side unsweetened biscuits roses in water flavored with strawberries.

6 Line the bottom and sides of a charlotte mold of biscuits roses, placing sweet sides against the mold. Pour the mousse mascarpone raspberry in the mold.

7 Place a plate on top of everything to firmly pack. Place in the fridge for 12 hours. Unmold the charlotte in a dish. Garnish with remaining raspberries. Serve immediately.

byyouhay

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19:47

mascarpone mousse cake, raspberries and pink biscuits of Reims

mascarpone mousse cake, raspberries and pink biscuits of Reims Ingredients for 6 people • 20 pink biscuits of Reims • 250g ras...

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BIRTHDAY CAKE FOR SARDINE FOR 2 YEARS FOOD BATTLE

This is a recipe birthday this week with a cake on his sardine tomato carpaccio to celebrate two years of battle food.

logoAprès Bollyfood the last month organized by Dorian, this month the special theme birthday necessary to make a beautiful sweet or savory cake on the basis of a challenge already offered.

I chose to go on the first theme "sardines" and therefore the decline in salt version for this rather special birthday cake I agree.

A touch of color and freshness with tomatoes and arugula who come bring some color to this savory cake placed on a small slice of mozzarella.

Again thank you for this battle Jenna food each month that lets have fun around a challenge and then to discover all achievements.

Recipe inspired by chef nini

ingredients:

1 yogurt pot

3 flour pots

1/2 olive oil pot

3 eggs

1 teaspoon baking powder

1 can of sardines in tomato

Basil leaves

1 tablespoon ground curry

1 mozzarella

Preheat the oven to 180 °

Mix together using a whisk yogurt, eggs, olive oil and baking powder.

Stir in the basil leaves, minced and mashed sardines.

Mix well.

Bake 20 to 25 minutes, I used small domes for the presentation.

Cut thin slices of tomatoes.

Arrange the tomato on the plate, salt and pepper and drizzle with olive oil.

Place each cake dome sardine on some mozzarella and end the rocket.

byyouhay

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12:33

BIRTHDAY CAKE FOR SARDINE FOR 2 YEARS FOOD BATTLE

This is a recipe birthday this week with a cake on his sardine tomato carpaccio to celebrate two years of battle food. logoAprès B...

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Chocolate cake birthday pears

Chocolate cake birthday pears

Ingredients for 6 people

• 3 pears

• 200 g chocolate

• 25 ml milk

• 4 eggs

• 100 g sugar

• 30 g flour

• 20g cornflour

• 1 tsp. powdered cinnamon

• butter (for mold)

Stages of preparation

1 Preheat the oven th 6/7 (200 ° C). Grease a cake pan.

2 Peel, seed and expand the pears into cubes. Place them in a bowl, sprinkle with cinnamon, mix and set aside to cool.

3 Melt chocolate in double boiler broke into pieces. Out of the water bath, add the eggs, whisking, then sugar, flour, cornstarch and milk.

4 Spread the diced pears in the bottom of the pan and pour the chocolate mixture on top. Bake for 25 to 30 minutes. Remove the cake from the oven and let cool before serving.

byyouhay

in

19:34

Chocolate cake birthday pears

Chocolate cake birthday pears Ingredients for 6 people • 3 pears • 200 g chocolate • 25 ml milk • 4 eggs • 100 g sug...

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Cake with strawberries and whipped cream

Cake with strawberries and whipped cream

Ingredients for 6 people

• 8 eggs

• 250 g of sugar

• 250g of flour

• 30 cl whole cream

• 100g icing sugar

• 300 g strawberries

• 5 tbsp. with strawberry jam soup

Stages of preparation

1Fouettez the eggs with the sugar. Place in water bath. Whisk about 10 minutes, the mixture should have doubled in size.

2 Remove from the water bath. Continue to whisk until cool. Add flour in several times. Stir gently.

3 Pour into 2 pans missed (20 cm in diameter) buttered and floured. Bake about 25 minutes in hot oven (180 ° C-th. 6)

4 Whisk the cream. When she begins to set, add 50 g of sugar. Continue to whisk. Cut strawberries into quarters (keep a few of them).

5 Spread 1 disc of sponge cake, baked and cooled, with jam. Drizzle cream. Place half the strawberries on it.

6 Cover with the second disc of sponge cake, jam, strawberry and cream. Decorate small strawberries.

Hints and Tips for Cake with strawberries and whipped cream

You can sprinkle the biscuits discs with a sugar syrup flavored with kirsch.

byyouhay

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19:17

Cake with strawberries and whipped cream

Cake with strawberries and whipped cream Ingredients for 6 people • 8 eggs • 250 g of sugar • 250g of flour • 30 cl whol...

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