Traditional recipes

Parisians with chocolate

Parisians with chocolate

We make mayonnaise with yeast, 2 tablespoons of sugar, 2 tablespoons of flour and a little milk. Leave it in a warm place (15-20 min) and when it has risen, add the rest of the flour, egg, melted butter, milk, the rest of the sugar and salt. Knead a dough and leave it to rise in a warm place until it doubles in volume.

After it has risen, divide the dough into 8 equal parts. Spread each ball (as in the pictures) then "cut imaginary" into 2.

We fry one of the parts with a knife. We put the chocolate pieces on the uncut side and roll closing the ends. This way we are sure that the filling will not come out.

Wallpaper a tray with baking paper and a little oil. Put them in the pan and leave them to rise for another 30 minutes, then grease them with egg and bake them in a preheated oven, until they brown nicely on top.

They can be filled with pieces of chocolate, jam, walnuts ... according to everyone's taste!




What ingredients do we use for the madlene recipe with chocolate drops?

  • 300 g flour
  • 200 g soft butter
  • 200 g powdered sugar
  • 100 g drops of chocolate
  • 4 eggs
  • 1 sachet of vanilla sugar
  • vanilla essence
  • a little salt
  • a teaspoon of baking powder

Chocolate Fondants

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.


All the ingredients for the Chocolate Cheesecake recipe can be found in LIDL storesâ & # x20AC; & # x2122;

We prepare a tray with removable walls, 30-32 cm in diameter: we grease its bottom with butter and cover it with baking paper, we grease the edges very well with butter. Put the biscuits in a blender, add the melted butter. Stir until we have a homogeneous composition. Put the composition in the prepared tray, level it with a glass to form a uniform crust. Let the tray cool until we prepare the filling.

Mix the cream cheese with the vanilla powdered sugar until the sugar granules are gone. Melt the chocolate in a steam bath, then add it over the cream cheese. We mix. At the end we add the whipped cream. Pour the chocolate composition into the pan, over the cookie sheet. Level and refrigerate the tray overnight.

Although it will be VERY hard to refrain, knowing what goodness awaits us in the fridge, Chocolate Cheesecake MUST stay cold to be well bound!

All we have to do is remove the tray ring, move the cake to a plate and decorate it… as our imagination dictates. & # x2764 & # xfe0f


1. In a square or rectangular tray, place a baking sheet, leaving an excess outside the edges, so you can use the paper as a handle later.

2. In a large bowl, combine oatmeal, seeds, cashews and almonds. Grate the chocolate over the mixture.

3. Add honey or stevia extract, followed by peanut butter and mix until smooth.

4. Put the composition in the pan and level it, then let it cool for a few hours. If you make the mixture in the evening, you can let it cool overnight.

5. Remove the bars from the pan, portion them and put them in the cold until serving.


The killer chocolate cake

Learn to make yourself a chocolate cake so good it looks killer. See the simple and quick recipe for the killer chocolate cake.

For chocolate mousse:

Mix the cream cheese with the sugar and milk until smooth. Add cocoa and finally incorporate the whipped cream.

For chocolate ganache:

Put the liquid cream for the ganache on the bain marie and when it boils, add the household chocolate or chocolate flakes. Leave the bowl covered for 5-7 minutes, then beat until smooth.

For the chocolate cream:

Mix the liquid cream in a bowl placed in the freezer and beat for 15 minutes, so that the mixture thickens.

Mix with the mixer on medium speed and gradually add the cocoa powder and powdered sugar. Beat until the chocolate cream is glassy.

Wallpaper a cake tray with baking paper. Put a layer of graham crackers on the bottom of the tray. On top, pour half of the chocolate mousse composition and smooth. Pour half of the chocolate ganache cream over the mousse and then another layer of biscuits.

On top put the rest of the chocolate mousse and chocolate ganache and another layer of biscuits.

Pour the chocolate cream over the last layer and sprinkle with chocolate flakes or grate the chocolate.


Parisians with chocolate cream perfect for the school package or even for us, they go great for breakfast or as a sweet snack at any time of the day. Fluffy and fragrant, with a delicious chocolate cream, we are determined to love them and prepare them whenever our thoughts fly to a sweet dough.

INGREDIENT:

For the countertop:

grated peel from 1/2 orange

For the cream:

seeds from 1 vanilla pod

100 g chocolate + 2 tablespoons milk

To prepare the dough, mix all the ingredients, trying to keep the salt away from the yeast. Knead it well for 10 minutes, then let it grow in a warm place until it doubles in volume. During this time we prepare the cream: we dissolve the starch in milk, we add the sugar and the vanilla seeds and the 2 eggs.

Mix well until the composition is homogeneous and put to boil, over low heat, stirring as often as we can until it starts to thicken into a pudding. Remove from the heat, add the butter, then the melted chocolate in the microwave with 2 tablespoons of milk.

When the dough has risen, we weigh it and divide it into 12 pieces (for me, about 75 g came out).

We spread each piece in an approximately square shape. We put a spoonful of chocolate cream on the dough so that when we roll the dough with the cream we reach half of the stretched piece. The other half will be cut into several strips. Grease the inside of the dough (around the cream and the strips) with 1 egg and a well-drunk yolk, then roll so that the cream does not come out and the strips remain at the top. We can leave them in a rectangular shape or give them a shape of horns.

Put them in a tray lined with baking paper and let them grow for about 20-30 minutes, then bake them in the preheated oven at 180 ° C for 20 minutes.

When they are nicely browned, take them out, grease them with egg and leave them in the oven for another 1 minute, then let them cool on a grill.


What ingredients do we use for the chocolate biscuit salami recipe?

  • 280 gr simple biscuits
  • 200 gr dark chocolate (70% cocoa)
  • 80 gr sugar
  • 150 gr butter at room temperature
  • 2 eggs
  • 2 tablespoons rum
  • 50 gr almonds
  • 50 gr raisins
  • powdered sugar for decoration


Video: Walking tours of Paris: From Roman history to French chocolate (October 2021).