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Easter meal "pie crispy chocolate" Easter Meal














And finally to stay in the tradition of Easter chocolate desserts simple that you can prepare your meal the night before and to be present without too many preparations.

crispy chocolate tart













Pastry Chocolate

10 g cocoa 50 g sugar 1 egg 60g


75 g butter 150 g flour 1
/ 8 teaspoon salt
Creamy dark chocolate
120 g chocolate 64%
150 g milk 100 g cream

50 g egg yolk 30 g sugar

Roses sands white chocolate
25 g of puffed rice
50 g white chocolate

The creamy
Cook the ingredients without chocolate as a custard
Once the custard to pour half the chocolate. Mix to create an emulsion.
Pour the rest over the chocolate. Mix again until chocolate is melted and mixture is well blended. Cover
in contact with a film and refrigerate.
Pastry.
Beat the egg. Add half the egg with sugar. Blanch.
Cream butter in processor. Add the flour, cocoa and salt.
Sand. Add egg to sugar.
Mix a few seconds so that the dough is well mixed but not too much it becomes elastic. Rid on plastic film. Flatten and wrap in the movie. Let stand 2 hours in refrigerator.
Preheat oven to 150 degrees. Flour the work plan and roll out the dough to 2-3 mm.
Line a circle 20 cm in diameter with the pastry. Bake 20 minutes.
Cool.













Roses sands
Melt white chocolate in a bain-marie as temp listed on the package. Or simply.
Add the puffed rice. Spread about 1 cm on a sheet of parchment paper.

Cut into pieces pink sands. The file on the bottom of baked pie. Pour the cream on top. Although smooth with a spatula. Sprinkle half the cocoa.
Let stand at least 1 hour in refrigerator before serving.

Decorate as you wish.


























Bon appetite

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more: Lamb shank with orange confit

For the main course I offer mouse Lamb confit with orange to change the eternal leg.
A marvel of taste even if it is not a fan of sweet and salty.

Lamb shank confit with orange













4 lamb shanks 2
onions
3 oranges
20 cl of white wine
2 tablespoons of olive oil

10 g butter 2 sweet potatoes
1 potato 150 g

Bulgur Saute mouse lamb in olive oil and, when browned, deglaze with white wine.
Add the zest at the end of 1 orange, thinly sliced onions, juice of 3 oranges and a little coarse salt.
Cover and let simmer for at least 2 hours, stirring halfway through cooking and basting the meat with sauce occasionally.
1 hour before end of cooking, peel potatoes and sweet potatoes, cut into pieces and cook in salted water.
sewers and go to the mill gate vegetable fat, sweet potato being difficult to cranking. In a saucepan pour the pulp thrown and relax with the cream until desired consistency. Cook bulgur pilaf
ie melt a knob of butter measure the volume of bulgur and pour in butter. Debunking the grain and pay 2 times the volume of grain in salt water.
To serve, reserve the mice in a hot dish with the sauce and mix everything is there and add a knob of butter sauce to shine.
Place bulgur in a circle placed on a plate, a lamb shank and another circle or scoop the mashed sweet potatoes, drizzle with sauce.













Bon appetite

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Easter Meal "Opera de foie gras"














To begin the Easter meal this year, I propose an Opera foie gras with apricot chutney mellow. I used a cookie
reversed very common in pastries and delivers a supple texture with cocoa nibs for bitterness and pistachios to the crunch. On top
applesauce is there just to break the bitterness and acidity of the chutney so do not use apples that have too much taste.













Opera foie gras

To 8 to 10 people
Chutney
dried apricots 10 g butter
1 / 2 onion
10g caster sugar 50 ml
cider vinegar
125 g of sweet apricots
250 ml of water
Biscuit pistachio, cacao
75 g white
50 g
yolks 100 g flour
20 g of pistachio oil
10 g of crushed pistachios
10 g of cocoa nibs
The rest
two beautiful apples
150 g Foie gras
100 ml of apple juice
1 / 4 teaspoon of agar

Beat the egg whites until stiff. Stir yolks with a slotted spoon to avoid breaking the whites. Then sift the flour, oil and pistachio nibs. Pour the mixture over a half-sheet pan well greased or covered with parchment paper because it fits well. Bake at 170 degrees for 7-8 minutes.

Meanwhile cut the apricots into small pieces. Finely chop the onion half and measure the required quantities of sugar, vinegar and water. In a saucepan
Melt the butter and sweat the chopped onion. Add powdered sugar. Caramelize and then deglaze with the vinegar. Add chopped apricots. Stir and add cold water. Cook slowly and reduce to the consistency of confiture.Gouter to check acidity. If the taste of this vinegar is too add some sugar and continue cooking. Cool.

Peel apples, cut into pieces and stew in a covered saucepan over low heat without fat. Possibly just put a little water at the beginning of cooking. Cool.

When all items are returned to temperature room to put the pieces of apples in the bowl of a mixer. Pour apple juice and agar-agar in a small saucepan, bring to a boil and simmer for 1 minute. Then pour in 3 tablespoons apricot confit and stir quickly before pouring the rest of the apples and juice in blender and mix well.

It only remains to perform the installation:
Cut 2 pieces of cake to the desired shape.
Place biscuit bottom of the circle, square or other shapes to choose from, the softened cover of foie gras with a fork to distribute evenly, cover with chutney, place the second piece of biscuit and applesauce.
Keep refrigerated until time of tasting.

At mealtime













Turn the Opera. Heat a knife and smooth the top layer to obtain a nearly smooth.
Garnish with cocoa nibs and crushed pistachios.
Cut into slices or cubes as it is served in appetizer or starter.

* If you do not frame or circle, take a flexible cardboard stapled into a circle and then covered completely with the least possible folds of foil.
For the stripping it remains only cut one side.

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Recipe Moroccan pastry: shortbread recipe Moroccan melters

Ingredients:
(1 glass = 250 ml)

- 250 g butter
- 1 / 2 cup granulated sugar or ice
- 1 / 2 cup cornstarch
- 1 egg
- 1 teaspoon baking powder
- 1 CC vanilla.
- Flour for dry
- jam or nutella
- Icing sugar to decorate

Preparation:
- Mix the butter and sugar, working as an ointment, add the egg and cornstarch, mix well.
- Add yeast and vanilla, dry with the flour until you have a smooth paste.
- Refrigerate for 15 minutes and then share in 3 balls, flatten each, and cut with cookie parts.
- Bake at 180 degrees, monitor the cooking, they must keep a white (Cook 12 to 15 min no more).

source: http://palaisdesdelices.canalblog.com

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Animation Market St. Joseph
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Cake Mothers Day you bring home for Sunday
Mozart
Strawberry
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pepper to Caviar Nuts Meatballs
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Gateau Pandan Bun Bo
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scum and foam
Espumas lawyer
Cream Frozen peas whipped bacon foam
pistachios on a strawberry juice, cream cheese mousse and strawberries
Following ongoing délaboration
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Friday, June 25 13h-16h 45 €
Menu season
soup peas sweetcorn sorbet
Eggplant Cannelloni with Meat
and ricotta gratin with fresh fruit sabayon and almond
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Summer Dessert Strawberry mousse on shortbread
Fresh fruit salad in syrup Spicy pistachio tart
/ raspberry macaroon way
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Cake southern pine nuts and goat
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Let yourself be pampered in fine simmer recipes
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- Pastry: Baghras

Ingredients

375 g fine semolina

125 g flour

1 teaspoon salt

1 / 2 liter of milk

1 / 2 liter of water

3 eggs

40 g of yeast

4 tablespoons honey

1 / 4 liter water

50 g butter
Dissolve the yeast in a little warm water slightly sweet. Sift together the flour and yeast in a large bowl. Warm the milk and water, salt, beat eggs and add to liquid. Gradually pour half the liquid in the semolina while kneading. Beat vigorously by hand the dough to aerate and remove lumps. After 10 minutes of this work, add the remaining liquid and then cover with a clean cloth and let rise at least 1 / 2 hours away from drafts. Heat 2 or 3 lightly greased pans, mixing the dough with a ladle and pour into each pan value of 1 / 4 fishy. Gently spread the dough with the back of a ladle and cook over low heat until the holes are formed on the surface and that any trace of raw dough disappears. Lay the crepes side by side on a clean, smooth side down until they cool. Melt the butter in a saucepan and honey in water and boil for few minutes. Baghrir Arrange in a dish and drizzle with honey. We can also make them caramelize a little oven.

source: http://www.cuisinedumaroc.com