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Desserts

Meringues

Preparation : 10 min

Cooking : 1h45 min Quantity : 50 small ones

Ingredients

  • 100gr egg whites (3 or 4 eggs)
  • 100gr powder sugar
  • 100gr white or brown sugar
  • Aroma (optionnal)
  • Coloring (optionnal)

Preparation

  1. Preheat the oven to 100C °
  2. Beat the eggs until stiff
  3. Add the sugar while beating
  4. Spread on a baking sheet
  5. Bake at least 1h30

Brownies

Brownies

Preparation : 5 min

Cooking : 10 min

Quantity : 25cmx10cmx2cm

Ingredients

  • 100gr of chocolate
  • 80gr of sugar
  • 50 gr of flour
  • 80gr of butter
  • 2 eggs
  • 1 baking powder bags
  • Nuts

Preparation

  1. Preheat the oven to 200C °
  2. Melt the chocolate and butter in microwave or pot
  3. Add the flour, eggs and sugar in any order
  4. Mix everything
  5. Add the nuts
  6. Put everything into a buttered pan
  7. Bake very little time: just 10 minutes!

Hot Chocolate Muffins (Fondants au chocolat)

Fondants au chocolat

Preparation : 5 min

Cooking : 10 min

Quantity : 4 Muffins

Ingredients

  • 100gr of chocolate
  • 80gr of powder sugar (or sugar if necessary)
  • 50gr of butter
  • 40gr of flour
  • 3 eggs

Preparation

  1. Preheat the oven to 230°C
  2. Melt the chocolate and butter in a pot
  3. Mix the eggs with the sugar and the flour
  4. Add the melted chocolate to the eggs preparation and mix it.
  5. Butter the muffin pan so it doesn't stick.
  6. Put the preparation in the muffin pan
  7. Add little pieces of chocolate in each muffin
  8. Cook them for about 10min. It's cooked when you put a knife in it and comes back clean.

Crème Brulée

Preparation : 5 min

Cooking : 10 min

Quantity : 4 Muffins

Ingredients

  • 50 cl of full liquid cream
  • 100g of sugar
  • 6 egg yolks (you can use the whites to make meringues)
  • 6 tablespoons of brown sugar
  • 1 vanilla pod
  • ramekins and kitchen flamethrower ...

Préparation

  1. Preheat the oven at 110 ° C
  2. Split the vanilla pod in half and remove the seeds
  3. Heat the cream over low heat with the vanilla seeds and the entire pod cut in half
  4. Vigorously beat the yolks and sugar until it becames whiter and foamy
  5. Gradually put the filtered and cooled down cream in the egg/sugar preparation by mixing continuously
  6. Place the cream into the ramekins and cook them for 1h, the cream should flicker like pudding
  7. Remove from oven, place the cream in the refrigerator at least 4 hours
  8. When cold, add a little bit of Brown sugar on top and melt it with the flamethrower
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