Who's Raylene Richards

Truffles Fragments nut milk coating

Chhhhuuuut! Listen to the sweet sound of the shell of fine chocolate pudding crunchy breaks on your teeth, revealing a heart melting and fresh truffles dark chocolate chips hiding freshly shelled walnuts coated with a sweet honey and delicious ... I leave you salivating
...

Truffles chips nuts coating milk

Ingredients:

- 100 grams of dark chocolate end
- 75 g heavy cream
- 10 g butter
- 1 tablespoon honey semi-liquid
- broken walnuts
- 50 grams of milk chocolate end

Preparation:

1 / Melt the chocolate in a bain-marie. Lightly heat the cream and add the melted chocolate. Mix well to obtain a homogeneous ganache. Add butter and stir again to melt the ganache.

Toss nuts with honey, and add them to the still liquid ganache. Mix and place had refrigerator about 2 hours.

2 / Remove the ganache from the fridge, with a teaspoon (and fingers), shape into balls that we put then on a sheet of aluminum foil.
poke a toothpick into each truffle.
Refrigerate.

3 / Melt milk chocolate in a bain-marie.
Dip each truffle into the chocolate and remove the excess with a knife (mottling of milk chocolate / black will appear as in contact with the hot milk chocolate, black will melt slightly).
Place on the foil. Solidifying at fridge.

Since the heart contains truffled cream, they must be left in the fridge and eat within 3-4 days (but the hardest part is not devour everything on the first day!).

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Ptits' hazelnut cake

In the book Susan Roth ( Cupcakes Alsace), there are so many different recipes bredle that sometimes we do not know which one to choose . And like many of them, their name means nothing special, it is necessary to examine the ingredient list for more information. But the best is when even to test! Page 15, found the recipe for Small Walnut senile. A priori, nothing special. At the sight of the ingredients rather than butter, flour, sugar, nuts, eggs. Yet it's amazing that with the same basic 4 ingredients, one can obtain a multitude of different biscuits, crisps or sweet, icing or dry, compact and well risen ...

Thus, for a Saturday afternoon off and well deserved, I'm starting to conquer these bredle. Except that I always act with the constraint of the closet. Let me explain: I always have bags of ingredients to finish or to sell before expiration. That's why I replaced the walnuts with hazelnuts, and I added some chocolate chips for fun.

The result is super soft and very nutty, I do not expect that from a simple recipe.

Ptits' hazelnut cake

Ingredients: (I divided the proportions of 4)

- 37 g butter
- 62 grams of sugar
- 37 gr hazelnuts
- 1 egg
- 100 grams of flour (including 1 tablespoon whole wheat flour)
- 40 gr Chocolate

Preparation:

Preheat oven to 180 ° C. Mix the hazelnuts
long until a pasty mass.
Mix softened butter with sugar. Add the hazelnuts, egg and beat with whisk, then pour the chocolate chips and flour, stirring with a spatula this time.
Remove piles with a teaspoon on a plate covered with parchment paper, the brown egg yolk + milk and cook for about 10-15 minutes.

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Spice Cupcakes Easter Cakes

They are essential, indispensable, inalienable, irreplaceable, irreplaceable to Christmas. Very perfumed with the rich blend of various spices for gingerbread (purchased from Lips, Alsace). Semi-liquid honey gives them a soft and melting down (the lower the characteristic taste). With this recipe, I found the gingerbread of my dreams! I made the cake recipe ginger and honey to ôdélices , but I just changed (including through less sugar, a little less butter, and spices instead of Alsace of ginger).

Cupcakes spices

Ingredients: for a 20 cm square pan aside

- 150 gr of wheat flour full
- 50 gr of white flour
- 1 / 2 packet of baking powder
- 1 teaspoon of spice for gingerbread
- 40 grams of brown sugar (I put the brown sugar )
- 175 grams of honey (semi-liquid)
- 5 ml water + 5cl Milk
- 100 gr butter

- 50 grams of dark chocolate

Preparation:

Preheat oven to 150 ° C (180 ° C for me).
In a saucepan, heat water, milk, butter, honey, until the butter is melted (do not boil).
Mix in a bowl the flour, baking powder, spices, sugar.
Pour honey mixture. Mix well.
Pour into buttered pan and cover with parchment paper.
Cook 40 minutes (20 to 25 minutes for me).
Let cool, unmold and cut into squares (3x3 cm) without separating them.

Melt chocolate in double boiler, pre-cut and cover the cake with melted chocolate.
Then separate each square, and let the chocolate harden before placing the cookies in an airtight container.

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Middle East revisited

In the book The Cambridge of Desserts by Pierre Hermé, they appear round and fully closed abundantly covered with icing sugar. Their shape is different than the picture of the book, and I'm proud particulèrement draped little effect (it's not difficult to achieve). They are flavored with orange flower water and filled with dry fruits (almonds, walnuts ...). Delicious!

Easter Cakes Middle Eastern

Ingredients:

Dough:
- 125 gr butter
- 250 grams of flour (including 3 / 4 full of flour )
- 4 cup water + 1 cl orange blossom aroma

Trim :
- 100 gr of walnuts and almonds toasted and chopped
- 100 g sugar (I put the brown sugar)
- 2cl water + 1 tsp orange blossom aroma

Preparation:

Dough:
Mix flour, melted butter and water + flavor. While kneading, add more water if necessary.
Let stand 2 hours in the fridge.

Filling: Mix nuts and almonds with sugar. Add water and aroma.

Assembly:
Preheat oven to 180 ° C. Spread the dough thinly
. Cut out circles about 7 cm in diameter.
Spoon filling in the center and fold the top edge for a draped effect.
Bake about 35 minutes (although watch anyway).

Once cooked, sprinkle with icing sugar.

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Kipferl

not bother to put the recipe of these wonders, you will find everything here . These cupcakes explode in the mouth, and vanilla flavor is incredible. I do the boards not rolled in icing sugar as indicated, but I put 60 grams of sugar instead of 35 grams initially.

Do and redo!

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Vanilla Chocolate pistachio heart, my first of chocolates Advent!

After a few pictures of chocolate fair held in Grenoble last weekend, I made my first steps as apprentice chocolate lover with small square fondant with pistachio chocolate coated (the coating was quite tedious, but the irregular Degoul gives them a certain charm!). This show gave me chocolate full of ideas, and this is just the beginning!

Chocolates heart based to pistachio

Ingredients:

-
1 egg - 65 g sugar
- 65 grams of ground pistachios
- 40 g butter

- 100 grams of dark chocolate at 70%

Preparation:

Beat together egg and sugar, add melted butter and ground pistachios.
Bake at 180 ° C for 15 minutes in a square pan so the batter makes about 1 cm thick.
Cool. Cut into squares
(Or rectangles). Arrange on a sheet of aluminum foil.

Melt chocolate in double boiler and pour over chocolate. Here, I confess that I managed a bit as I could, by spreading the melted chocolate with a knife on the small square ... I did not have the equipment to do as the pros.

Cool in refrigerator 1-2 hours.