I start by telling you that I use ingredients from LIDL, such as butter and chocolate cream (Choco nussa - XXL).
In a bowl, crush the yeast and add the sugar over it.
Rub them with a wooden spatula until diluted.
Heat the milk.
Melt the 125 gr butter and let it cool slightly.
Lightly heat the water and dissolve the salt in it.
Over diluted yeast and sugar, add warm milk, mix well, then add 200 g of flour and mix.
Add the slightly cooled butter, the two yolks, mix and then gradually incorporate the flour, alternating with warm water.
An elastic and slightly soft non-sticky dough will form.
Cover the dough with cling film and refrigerate for 20-30 minutes.
Remove the package of greasy butter (the 250 gr) and place it between two plastic sheets (two cut-out freezer bags).
We spread it with the twister as much as the foil allows us, but it should not be too thin, the resulting sheet of butter.
Spread it like this in the fridge as long as we keep the dough.
After 20 or 30 minutes, take the dough out of the fridge and spread it in a sheet, measuring so that the size of the butter sheet occupies 2/3 of the size of the dough.
At one end of the dough we place the butter.
We try to keep the dough edges a little free, if necessary we pull them to stretch a little.
Fold the free part of the dough over half of the butter, then fold over it, the other part of the dough with butter.
Cover the wrapped dough with foil and refrigerate for 30 minutes.
Take the dough out of the fridge and place it on the lightly floured table, then spread it with the rolling pin, which we also flour a little.
The dough increases its volume in the refrigerator, for which it will soften a little more, that's why we flour the table and the rolling pin.
Spread the dough, but not in too thin a sheet, then fold it exactly as before.
We do this operation 3-4 times at intervals of 30-40 minutes, then we leave it in the fridge, wrapped in foil, until the next day.
The next day, we divide the dough into two parts and we will spread each part in rectangles the thickness of the little finger.
We cut the dough into triangles, depending on how big we want the croissants to come out.
Place a teaspoon of chocolate cream at the base of the triangles and roll them starting from the base to the top.
Place them in a tray lined with baking paper and grease them with egg yolk diluted with milk.
Put the tray in the oven for 35 minutes, at 180 degrees, or until the croissants brown nicely.
I put a lot of chocolate and in some places it came out of the croissants.
Preheat the oven to 180 degrees or in step 4. Grease a 25 cm sandwich tray with flour and powder with flour. The chocolate is broken into small pieces and placed in a bowl. Place the bowl on top of a bowl of hot water, add the coffee and stir to melt the chocolate. After the chocolate has melted, add the butter and let it melt in the chocolate. Add the sugar and mix well and then add the eggs. At the end, add the flour. The mixture obtained is poured into the sandwich tray and baked for 20-25 minutes. The cake should be very moist inside. When ready, allow to cool. It is best to be served the next day. To make the icing: Melt the butter and chocolate in a bain marie bowl. Then add 2 tablespoons of water and mix until it reaches a thick consistency. Allow to cool before pouring over the cake. If you want to serve the cake on the day you prepare it, you have to let it cool for 2 hours before enjoying its flavors.
Dark chocolate is chocolate without added milk solids. Dark chocolate has a more pronounced taste of chocolate than milk chocolate, because it does not contain milk solids to compete with the taste of chocolate. However, the lack of milk additives also means that dark chocolate is more prone to a dry, brown texture and a bitter taste.
The basic ingredients in dark chocolate bars are cocoa beans, sugar, an emulsifier such as soy lecithin to preserve texture and flavors such as vanilla.
Dark chocolate is often differentiated by the percentage of cocoa solids in the bar. The cocoa content of commercial dark chocolate bars can range from 30% (sweet candy) to 70%, 75% or even over 80% for extremely dark bars. Common terms used to distinguish the cocoa content of dark chocolate bars include sweet, sweet and sweet dark chocolate.
Also known as: Bittersweet chocolate, semi-sweet chocolate, sweet sweet chocolate
He had the most incredible dishes, cooked by the best chefs in the world. Sources say it would have about 20 personal chefs, ready to make Queen Elizabeth II the most sophisticated dishes. According to Darren McGrady, a former employee of the Royal House, she eats four times a day, but only in small portions.
Also Darren McGrady, who worked for the Queen for 15 years, the one who published a book about culinary habits in Buckingham, said that the sovereign never gives up breakfast. And, no matter where she is, when it's 5pm in the UK, she drinks her tea.
Chocolate cake, figs and strawberries
This cake with chocolate, figs and strawberries overwhelms your taste buds because it is delicious! It is slightly moist and creamy, but not as dense as a brownie, and is perfectly complemented by dried figs and fresh strawberries.
As simple to prepare as it is! Like many other recipes, it involves mixing wet ingredients in one bowl and dry ingredients in another bowl. Then all we have to do is incorporate them until we get a homogeneous dough, add the fruit inside, pour it into the pan and bake with it !!
I used dried figs inside the cake, but if you want you can omit them or replace them with other dried fruits. Despite the fact that I'm not a big fan of dried figs, I discovered some soft ones from Lidl, which I bought repeatedly and which behave very well in cakes, not being excessively dry and not having added sugar.
The chocolate icing on top is optional again, so if you're in a hurry or can't resist the urge, you can stop doing it.
The same dough can be used to prepare muffins or top for cream cakes, adjusting the temperature and duration of baking according to the shape or size of the tray.
If you want to prepare a similar cake in the white cream cake version, I leave you with the recipe I prepared last year for my birthday: Chocolate cake with coconut cream and strawberries.
- 250 ml of yogurt
- 1 tbsp. meal
- 50 g of melted butter
- 2-3 tablespoons sugar
- 0.5 teaspoon soda
- 2 tablespoons cocoa
- a handful of any red berries
1. In the yogurt add baking soda, and mix.
2. Add melted butter, sugar, cocoa and semolina, mix well and leave for 30 minutes.
3. the baking dish must be greased with oil to change the weight and bake for 25-30 minutes at 180 ° C
4. Ostuzhennoy ostuzhivaem manna, a bed on top of the berries and decorate with mint.
delicious baby beautiful breakfast is ready!
You will be interested to know the recipe for a delicious summer breakfast: clafoutis french dessert with cherries
1. Preheat the oven to 240 degrees C or the highest temperature. Wallpaper a tray with flour.
2. Mix the dry ingredients with oil and add water, stirring with a spoon.
3. Transfer the mixture to a floured surface and knead for 10 minutes. Cut into 8 pieces.
4. Bake for 8-10 minutes. Sprinkle chocolate on each counter and garnish with fruit. Sprinkle with walnut kernels. Serve immediately.
375g black flour (wholemeal) for bread
20g baking powder
180-250ml hot water
50ml melted chocolate
125g mint and crushed walnut kernels
How do we melt chocolate for cakes?
The technique for melting chocolate is not a complicated one, but you have to be careful with a few aspects so as not to spoil its texture. The most important thing is not to leave any drop of water near the melted chocolate, otherwise the taste and density will suffer. So try to wipe the spoon and bowls you will use well and make sure your hands are dry. The steps you need to follow are quite simple.
You can start with a dark chocolate bar, which you can cut into smaller pieces with a serrated knife. If it is smaller, the chocolate will melt more easily. Another option is to grate the tablet.
Put the chocolate pieces in a large, heat-resistant bowl and place in the oven, either on gas, electric or microwave. Set it at a medium temperature and leave the bowl for 1 minute. Then carefully remove it and mix the chocolate. Repeat the process as the temperature gradually rises. Try to check the cream as often as possible and mix it. When the chocolate is completely melted, take the bowl out of the oven, otherwise the cream will lose its consistency.
If you want to perform the melting process on the stove, heat water in a saucepan and let it boil. Then place the heat-resistant bowl in which the chocolate pieces are placed on top of the pan. Its size must cover the entire diameter of the pan so that the steam does not leak. Moreover, check if the boiling water reaches the bottom of the bowl and pour it if necessary.
Stir while the chocolate pieces melt and do not leave the bowl on top of the pan longer than necessary. It is preferable to melt chocolate to be added to dessert when hot.
Chocolate biscuit salami
Chocolate biscuit salami: a recipe as simple as it is delicious, a biscuit salami especially for chocolate lovers and more.
Of course, I highly recommend Gina Bradea's classic biscuit salami recipe.
You can find others on the blog sweets recipes, I leave below some examples of such recipes, maybe you will try some of them:
Mille feuille crispy with chocolate ganache
With this crunchy and tasty dessert, you will be able to impress your loved ones!
TABLE FOR: 10
READY IN: 4 hours
• 450g Nestlé Dessert Noir chocolate
• 250ml liquid cream
• 30g butter
• 1 tablespoon of rose water
• edible roses
• mint leaves
How do you prepare?
1. Melt 200g of Nestlé Dessert Noir chocolate on a steam bath and let it cool for 10 minutes.
2. On a baking sheet, place 2 stainless steel forms and place the melted chocolate in the middle of them with a spoon, until you fill the forms.
3. Let the chocolate cool for 30-45 minutes and prepare the cream in the meantime, pouring the liquid cream into a large pot and simmer.
4. At the first signs of boiling, turn off the heat and add 250g of broken Nestlé Dessert Noir chocolate, and when it starts to melt, you can mix it with a whisk.
5. Add the chopped butter and mix until everything is smooth, then add 1 tablespoon of rose water.
6. After the cream has been cold for 2-3 hours, you can beat it with a whisk or electric mixer to turn it into a foam.
7. It's time to assemble the mille feuille! Assemble the crunchy chocolate base, decorate with ganache and then put a second layer of chocolate on top.
8. Garnish with raspberries, edible rose petals, mint leaves and ganache rosettes.
A truly delicate delight!
Recipe sent by Andreea Octavia Duta in the "Enter the World of Deserts" competition organized by Nestlé Dessert.
Chocolate breads croissant with chocolate recipe
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