Fancy Letters For Nicks

Chocolates for Easter Chocolates flaky almond crumble

Yes, I know it's not super original, but I made Easter chocolates.
And neither more nor less than an adaptation of the recipe for pralines laminated last year, with minor modifications: no chocolate coating, no temper and no leaves transfer. In short: simpler, faster and cheaper ... I also added a few toasted almond powder and changed the amount of chocolate and pralinoise.
Result: chocolate pTet is less brilliant but it's just as good and crispy.

Well, all that to say that one can also make nice (and good!) Chocolates even when you have no equipment (except hand equipped with fingers, a fork, a bowl and a freezer bag .. .) or chocolate coating.


Chocolate praline pastry and almond

Ingredients:

- 160 g chocolate pralinoise
- 60 g dark chocolate
- 60 g gavottes (lace pancakes)
- 30 g almonds
- 100 to 150 g dark chocolate or white chocolate dessert (or half Half)
- Optional: white chocolate and / or black for the decoration

Grill orders powder (in a pan or microwave: spread on a plate for 2-3 minutes at max power, stirring 1 or 2 times).
Melt (bain marie or microwave) the pralinoise with 60 g of dark chocolate.
Cool a few minutes then add the crumbled gavottes.

Mix well and pour into a rectangle or square pan or small molds silicone ... Alternatively, you can also wait a bit and try to shape the dough into a dome using teaspoons (that's what I did). Allow to cure several
hours at room temperature if the refrigerator 30 minutes should suffice.
When the chocolate has hardened, depending on the option chosen, unmold and cut into squares or rectangles of desired size / or just turning out.

Melt the chocolate and / or white in a double boiler or microwave (medium power, stirring regularly).
RQ: If you want to temper the chocolate to have a well polished appearance, or if you are using chocolate transfers, the method is here .

Dip one at a praline puffs in melted chocolate and fish out with a fork (I then roll the chocolate on the edges of the bowl to remove excess). Glissser then leave them on a sheet or guitar rhodoïd or, alternatively, wax paper or plastic pouches.

Well, let yapuka harden the chocolate before serving (it may be possible to decorate the tops of the chocolates using a freezing bag that is filled with melted chocolate before cutting one end).

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rabbit spice

To begin, go to Caesar what is Caesar! And yes, the pun extraordinary (ironically ...) in lieu of title to this post is not mine, I merely copied the name of the recipe found in the book "The best crumble" Fanny Matagne.

So, as the name suggests, is a crumble with rabbit and gingerbread. But that name does not indicate is that it's delicious ...

Otherwise, I tried to leave pieces of gingerbread a little bigger in the crumble is species hints charred black, half seen in the photo ... Moral of the story: crumble well gingerbread!

Crumble rabbit spice

Ingredients ( for 2-4 people to be served as an appetizer or main course )

Topping:
- 2 rabbit legs
- 30 g butter (20 g margarine for me)
- 2 onions (I used shallots)
- 10 cl beer
- 2 teaspoons thyme
- 1 tsp brown sugar

Dough:
- 100 g flour
- 25 g Gingerbread
- 80 g butter or
margarine - salt

Remove and chop the flesh of the rabbit. fry in butter for 5 minutes. Book.

Chop onions and fry in a little oil Sprinkle with sugar.
When the onions are caramelized, add the rabbit, beer, thyme, salt, pepper, 1 cup water and simmer 15 minutes.

Preheat oven gas mark 6 (180 ° C). Skip

gingerbread toaster at very low power until it is dry. Crumble
gingerbread dried in a bowl, add flour, salt and butter, mixing until the dough sandy.

Pour rabbit individual dishes, cover with pastry crumbs and bake for 30 minutes.

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crisp apricot-coconut squares

After Squares crispy choco-nuts , I continue the series of squares with a recipe just as good but more fruity with dried apricots. What
wait until the arrival of the season "real" apricots (because for me the dried apricots, well, it's not real apricots ...).

Like previous squares, this recipe is from the book "Gourmet Square" published by Marabout.

crisp apricot-coconut squares

Ingredients:

Responsible:
- 90 g margarine or butter (I have put that 70 g)
- 150 g flour
- 75 g caster sugar

Apricot Filling:
- 250 g chopped dried apricots (cut into thin strips for me)
- 250 ml of water
- 55 g caster sugar
- 1 teaspoon lemon juice (not in the original recipe)

Topping Coconut:
- 90 g melted butter (for me only 70 g)
- 45 g of grated coconut (I used 2 times)
- 75 g flour
- 110 g brown sugar Preheat

the oven thermostat. 6 (180 ° C).
Butter or line with parchment paper square or rectangular pan.

the butter, flour and sugar with a spatula.
Garnish the bottom of the mold with this mixture.
Bake for about 20 minutes, the cake should be golden.

Meanwhile, prepare the apricot garnirure: In a saucepan, simmer over low heat for 10-15 minutes chopped apricots, water and sugar, stirring occasionally. Remove from heat when the mixture has thickened.
Pour this mixture over the bottom already cooked.

Prepare the coconut filling: Mix the ingredients well and knead with your hands ptites until a sandy texture.
Sprinkle this "sand" on the apricot filling.

Bake for 20 minutes, the cake should be golden.
Let cool before cutting into squares.

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lightweight domes sparkling mango-passion


It's been a lil time I had not made a recipe as light, and it not hurt ... especially when it's so good!

Even if you're dieting in anticipation of warm weather, there is no reason to forego the dessert super lightweight. And if you do not like mango and passion fruit, simply substitute your favorite fruits (fruits with red po is really bad, either ...).
And if you're not on a diet, you can without worries increase the percentage of fat cottage cheese and sour cream.

lightweight domes sparkling mango-passion

Ingredients (serves 4):

- 100 g of "cream" thick to 3% fat
- 250 g cheese
0% - 4 passion fruit
- 1 small Mango
- 2 egg whites
- 8 g gelatin powder (or 3 cc slightly curved), you can also use gelatin sheets but less convenient
- sweetener or sugar to taste
- 1 teaspoon lemon juice

In a bowl, beat cream cheese with cream. Add the
sweetener or sugar (see quantity to suit your taste) and then the lemon juice and pulp of passion fruit . Mix well.

Prepare gelatin : In a mug or a mug from the microwave, mix gelatin with 2 tablespoons water. Let harden, then go in the microwave for 30 seconds at maximum power, the gelatin should swell to the rim of the mug (well monitored, because it starts to overflow quickly ...).
Immediately add gelatin mixture to the boiling cream cheese-all whisking briskly.
ps: If using gelatin sheets, refer to the instructions on the package ...

Beat the egg whites until stiff with a pinch of salt. The fold into cheese mixture.

Peel and slice the mango into small cubes.
Fold 3 / 4 cubes of mango and white cheese mixture.

Keep 1 / 4 left for decoration.

Pour preparing ramekins, cups or small fluted sides.
Refrigerate at least 4 hours, if you're in a hurry, a lil passage through the freezer can speed up waiting times.

Yapuka unmold (some time after heating the walls of your mold with a hair dryer), but you can also serve as such in their ramekins, cups ...
Decorating with some mango cubes before serving.

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Squares crispy choco-nuts or "squares addictive for Dummies "


Well, I have rarely seen more simple recipe, even the less gifted and less equipped (special dedication to my little sister ;-)...) should be done without difficulty: 5 minutes, an oven and a hammer is the minimum required ...
As for their taste and character totally addictive, I let you try to get an idea, but I think Millionaire's Shortbreads take a serious competitor here.

The recipe, slightly modified to lighten it a little (I said a little, do not see a light recipe either ...) is from the book published by Marabout Squares Gourmet.

suite in 11 steps and in pictures ...

Crispy Squares choco-nuts

Ingredients:

- 90 g melted butter (70 g margarine lightened for me )
- 100g biscuits crushed (the coconut for me )
- 285 g dark chocolate chips (200 g for me and it was good enough), you can also break the chocolate dessert in small pieces with a rolling pin or a hammer after having arranged the squares in
a freezer bag - 70 g grated coconut
- 140 g of dry fruits (almonds, walnuts, hazelnuts ...) crushed (roller or hammer I see chocolate)
- 1 400g can sweetened condensed milk (I used the skimmed )

1. Preheat the oven th.5-6 (160 ° C).

2. Butter dish square or rectangular

3. The line of parchment paper



4. Pour melted butter (or margarine) in the flat



5. Sprinkle cookie crumbs



6. Top with chocolate chips



7. Sprinkle shredded coconut



8. Top with crushed nuts



9. Pour condensed milk mesh

10. Bake for 30 minutes (I left the caramelized condensed milk, but if you want you can stop cooking before).

11. Cool before cutting into squares .