Restored 50s Diner Table

Ciambella al cioccolato

Hello sorry, it's been so long since I write in my blog, but because of the influence I could not stay on your computer.

The post today will be on chocolate donut.

So ...

Ingredients:

• 230 g sugar 6 eggs
• 5 dl milk
• 3 tablespoons powdered gelatine
• 200 g of dark chocolate
• 15 macaroons dried

Procedure:

In a bowl with a whisk yolks and sugar until creamy.

Dissolve the gelatin in the milk slightly warm. Apart from melt in a saucepan chopped chocolate in a double boiler. Pour the melted chocolate and milk on the yolks. Put the mixture in a casserole dish in a water bath and let it thicken, stirring constantly, but without bringing it to boil.

Reduce amaretti powder and incorporated into the composto. Versate il tutto in uno stampo per ciambelle e tenetelo in frigorifero per 4 ore prima di servire.

Ely

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Muffins al cioccolato

Ricetta di oggi...

Muffins al cioccolato!

Ingredienti:

• 470 g di farina bianca
• 60 g of sugar
• 3 teaspoons baking powder
• 50 chocolate chips
• 2.3 dl milk
• 0.75 ml extra virgin olive
• 1 egg
• a pinch of salt

Procedure:

Turn on oven to 200 degrees. Grease and flour two baking sheets with baking muffins for 10-12 trays each.

In a bowl, pour the flour, sugar, baking powder and a pinch of salt.

Mix and form a fountain.

In another bowl beat the egg, milk and oil.

Pour and mix into the fountain.

Add the chocolate chips.

Stir to distribute the chocolate dough.

Pour the mixture into molds, filling to 3 / 4.

Bake for 20-25 minutes or until muffins are leavened and have taken on a golden color.

Open the oven. Let the muffins cool in the molds for 5 minutes, then sfornateli and put them on a rack to cool.

Ely

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Cioccolata viennese

"A Some Like It Hot "is the irresistible

of hot chocolate,
able to evoke
with its many flavors,
now the fascinating atmosphere of
a fin de siècle Vienna,
now the passionate spirit of
caliente Latin America ...
Again, delicious, velvety cream
,
to drown in the infinite sweetness of this ambrosia

coming from afar. In the end, the very symbol of pleasure

more intense and ephemeral:
the chocolate, with all its temptations and its

secret fillings.

Chocolate Viennese

Ingredienti per 4 persone:

• 120 d di cioccolato fondente
• 5 dl di latte
• 60 g di zucchero
• 2,5 dl di panna
• 40 g di zucchero vanigliato

  

Procedimento:

Sciogliete il cioccolato grattuggiato a bagnomaria.

In un pentolino mescolate 6 dl di acqua con il latte e lo zucchero finché quest'ultimo sarà sciolto.

Aggiungete a filo il cioccolato fuso; fate bollire mescolando, poi levate dal fuoco.

Frullate la cioccolata e traferitela nelle tazze già calde.

Decorate con la panna montata insieme allo zucchero vanigliato.

PS: Si prepara in poco tempo ed è ottima!

Ely

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Creazione blog

http://my-endless-world.blogspot.com


Questo è il mio nuovo blog.
Venite a visitarlo in molti!





Ely

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Profiteroles al cioccolato

durata della preparazione: 1 ora e 15 minuti.

Ingredienti:

• 30 bignè già confezionati

Per la crema pasticcera:

• 8 eggs
• 2.5 dl milk
• 250 g of sugar
• 20 flour
• 10 g of butter
• 1 / 4 of a vanilla pod

For the chocolate cream:

• 160 g of dark chocolate
• 4 eggs
• 2 cups milk
• 1 tablespoon sugar
• 3 tablespoons powdered sugar
• 2 dl cream
• 2 tablespoons of flour

Preparation:

Prepare pastry cream: Put the milk in a saucepan, add the vanilla pod and bring to a boil.

Apart whisk 6 egg yolks and 2 whole eggs with the flour and stir in sugar.

Pour the hot milk slowly, stirring continuously.

Put the mixture in a saucepan on the stove and bring to a boil, immediately remove from heat, add butter and let cool.

Fill the puffs with the cream and place a pyramid on a serving platter.

carefully mixing in a double boiler, melt together chocolate crumbs with the milk, adding flour to thicken it and possibly a bit 'of sugar.

After a few minutes of cooking remove the cream from heat and add the egg yolks, stirring well.

Cool the cream and then use it to coat evenly pyramid of cream puffs.

Keep in cool, before serving, whip the cream with icing sugar and use it pr garnish the profiteroles.

Ely

Pattycakeonline New Year's Fling

Crostata

TART

Today I decided to write a prescription well known and loved by many people.
But first I want to thank my friend Gian that always gives me tips and if you want to go see his blog go at www.nintendoedintorni.blogspot.com

Cominciamo...

INGREDIENTI

Per fare la pasta frolla servono:

• 300 gr di farina
• 150 gr di burro
• 3 tuorli
• 150 gr di zucchero
• 3 cucchiai di lievito

Dopo avere amalgamato per bene il tutto, vi dovrebbe venire un impasto morbido e compatto.

Tiratelo fuori dal contenitore, flatten with Matarelli appoggiateci and above the pan you use, to calculate the size of the base of the tart.

Take some wax paper, put it in the pan and place the tart.

Add the jam (I recommend the one with the cherries) and form the dough strips with advanced.

Finally, put them on the tart, creating a kind of grid.

Ely

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Salame di cioccolata

looking through my recipes today, I noticed the recipe the chocolate salami: a real salami made of cocoa and biscuits.
A true delight.
The recipe is as follows:

Ingredients:

• 2 eggs
• 100 grams butter 200 grams sugar
• 200 gr biscuits
• 100 gr cocoa powder

Procedure:

To start, melt the butter in a double boiler and slowly add sugar, mixing well to the whole. Then add the 2 egg yolks and continue to stir, add the cocoa powder (preferably strained).

When the dough is smooth, add the egg whites well and then the biscuits previously reduced in irregular pieces (they look like fat sausages).

Mix everything and put the mixture into a foil dusted with cocoa powder.

Given the shape of the sausage.

Put in freezer for at least 2 hours and serve.

Ely

Yong Travestis Vedios

Torta al cioccolato

Hello welcome back in my world.
Today this post will be to ... cream cake with chocolate
It 's a good recipe that I tried it myself.
Trust is delicious.
Well ... Let's start.

Ingredients:

• 250 g butter or margarine
• 150 grams of sugar
• 2 packets of vanilla sugar
• salt
• 5 eggs
• 150 grams of wheat flour
• 50 grams of cocoa powder
• grated chocolate to decorate

For the chocolate cream:

• 30 grams of cornstarch
• 1 egg
• 2 tablespoons of sugar cane
• 2 packets of vanilla sugar
• 30 grams of cocoa powder sifted
• 300 ml of milk
• 150 gr soft butter
• 100 gr icing sugar sifted

Procedure:

Work to cream butter with electric mixer at maximum speed.

Stir gradually the two types of sugar and a pinch of salt and continue to blend finchè li avrete amalgamati perfettamente.

Unite un uovo alla volta e mescolate per 1/2 minuto prima di aggiungere il successivo.

Mescolate la farina, il cacao e il lievito, setacciateli e incorporateli in due porzioni alla crema continuando a frllare a velocità media fino a quando l'impasto sarà perfettamente amalgamato.

Dividete l'impasto in due parti uguali e versate ciascuna in uno stampo ad anello imburrato di 26cm di diametro.

Scaldate il forno a 160°.

Cuocete le torte una dopo l'altra (o insieme se si tratta di un forno ventilato) per 15 - 20 minuti.

Lasciate le torte negli stampi peruna decina di minuti, quindi rimuovetele e mettetele a raffreddare sulla gratella.

Mescolate in una pentola la maizena e l'uovo.

Unite i due tipi di zucchero e il cacao, aggiungete il latte e portate a ebollizione, mescolando.

Lasciate cuocere la crema finchè si sarà addensata, quindi copritela e lasciatela raffreddare a temperatura ambiente.

Lavorate a crema il burro e lo zucchero al velo con il frullino elettrico e incorporate a poco a poco la crema al cioccolato.

Mettete uno stampo ad anello intorno a una delle torte e ricopritela uniformemente con 2/3 cream.

Place the second cake on the cream and press it lightly.

Spread the remaining cream over the entire cake and create a wave pattern with the back of a spoon.

Sprinkle the cake with the grated chocolate and leave to rest in cool until ready to serve.

Ely

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Ciao!!

Hello everyone ...
Today I decided to create a blog about sweets because I think they are very important in the life of any person.
can pull up the morale and improving health (in a few cases though) as in the case of dark chocolate which helps to solve pressure problems.
Me personally, I have always loved all the cakes: Prepare and eat them.
must be careful, however, the consequences which could result such as the development of caries and the increase in pounds.
Returning to blog instead, I hope you enjoy it and write many comments.



Saluti

Ely