Fractuur Humerus Zuigeling

Chocolates Christmas (Michokos style) with lots of caramel and almonds in it ... because it is never too late!

Well, with a slight (!!!) late, there recipe chocolate I did this year (or rather last year in fact) for Christmas ... the trick is that after having made, there was Christmas and New Year, and apnea of pre-partial revision followed by said partial ... All that to say that I'm back with a little more time for cooking and blogging.

In addition you are not obliged to do for Christmas because they are downright good and it would be foolish to wait until then! In fact it is neither more nor less michokos homemade (the best I've tried so far) which are added and the almonds are coated in dark chocolate temperate (which can be cool on a sheet transfer if you want to have some nice drawings on Pitis chocolates ...).


Chocolates filled with caramel and almond

Ingredients:

-120g sugar-120g
butter (margarine lite for me .. .)
- 2 tbsp honey
- one can of sweetened condensed milk
- 2 handfuls of almonds or hazelnuts, or what you want in the same kind ...
- 200 g chocolate Cover black or dark chocolate dessert default
- Optional: a chocolate transfer sheet

First, toffee (which is actually one of Millionaire's Shortbreads)

Mix sugar, butter, honey and sweetened condensed milk in a saucepan.
Melt and boil for 8 minutes, stirring constantly (the caramel should be consistency and a brown color).
Add almonds (or other) broken into pieces and mix well.

Pour into square pan or rectangular, the caramel should be roughly 1 cm-1, 5 cm thick.
Cool in refrigerator (possibly in the freezer if it is pressed).
then cut into squares or rectangles or reshape the caramel as you like.
Refrigerate until the last moment before diving into the chocolate.

Now we tempers the chocolate (it's not mandatory, just to get good chocolate is shiny ... and then marked on the manual transfer, then ...).
- Prepare a water bath at 45 ° C.
- Melt in a bain-marie 165 grams of couverture chocolate pistols in black or chocolate dessert.
- When chocolate is melted, it changes temperature water bath: it happens at 32 ° C. and the remainder (35 g of chocolate pistols or cut into small pieces).
- are mixed well and should obtain a tempered chocolate ready to wrap our little caramels.

Last step: diving one by one into the tempered chocolate caramels and recover with a fork (I then roll the chocolate on the edges of the bowl to remove excess). The file then using a different fork on a transfer sheet for chocolate (if you want ptits cute drawings on your chocolates ...) or a sheet or guitar rhodoïd or, failing that, parchment paper . yapuka And let the chocolate crystallize before take off and enjoy.

The Raisin In The Sun Thesis

Triangles brigs sweet with lots of good stuff in good

Okay, I admit, I'm not too wake to find the title of this post ... but I would not put: "Small triangles of pastry filled with so briouats mango compote with honey and passion fruit, cream and brown pear and finally chocolate candied banana and coconut ...", there it makes slightly too much for this lil light dessert and improvised with what was lying around in the kitchen! But one thing is certain: it was really good and he There was something for everyone!

Prepare leaves brigs:

- Coat both sides of 8 sheets of pastry with melted margarine (with kitchen paper or brush).
- Cut each sheet in half.

- Then cut each half sheet in half.

In theory, in the end you end up with 32 bands of brick.

Bricks candied banana, chocolate and coconut:

Ingredients:

- 2 bananas
- 2 packets of vanilla sugar
- 15 g margarine or butter
- 30 g dark chocolate dessert
diced - 2 tbsp coconut powder

In a skillet, heat the margarine and sugar vanillé.Couper bananas into slices and spread them in the pan. Let confire few minutes, stirring regularly, remove from heat until the bananas from turning into mashed potatoes ...
Cool.

Spread a tablespoon curved banana candied coffee on the lower edge of a strip of filo pastry. Top with some diced chocolate and sprinkle with coconut.

Fold into a triangle, the demo images a little lower ... Bake for 10-15

minutes (until browned) in preheated oven at 210 ° C (gas mark 7), turn halfway through cooking.

Serve hot (you can return to the oven just before serving).

Bricks and stewed mango with passion fruit:

Ingredients:

- 1 small mango or half a large

- 2 passion fruit

- 1 tablespoon honey
truss - a few drops of lemon juice

Peel mango and cut into small dice.

In a saucepan, stew over low heat for 5-10 minutes with the juice of 2 passion fruit, honey and lemon juice.

When cooked, raise the heat up to evaporate the liquid.
Cool.

Spread a rounded teaspoon of chutney on the bottom edge of a foil strip of brick.

Fold into a triangle, the demo image a little lower ... Bake for 10-15

minutes (until browned) in preheated oven at 210 ° C (gas mark 7), turn halfway through cooking.

Serve hot (you can return to the oven just before serving).

Bricks cream brown and pears

Ingredients:

- about 100 g of chestnut
- 1 ripe pear, peeled and cut into small dice.

Divide a rounded teaspoon of cream of brown on the bottom edge of a strip of filo pastry. Top with diced pear.

Fold into a triangle, the demo images a little lower ... Bake for 10-15

minutes (until browned) in preheated oven at 210 ° C (gas mark 7), turn halfway through cooking.

Serve hot (you can return to the oven just before serving).

And as promised, the demo folding triangle live-live ...

Fold the liner forming a triangle

Fold the triangle again ...

And yet ...

And more!

And once more for the road ...

Finally we get a triangle with a tongue ptite ...

Whether one size triangle ...

And that is inserted inside the big triangle.

Tadammmmmm!!

We put everything on a plate and we hurry to bake until the leaves become wet bricks do.

NB: If you find that your triangles are not sweet enough, you can sprinkle with icing sugar after baking.