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Half-cooked chocolate

Half-cooked chocolate



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And if your little gourmand was going to pastry? Propose him to make this recipe of half-cooked deliciously flowing proposed by the chef Pierre-Olivier Lenormand. It's easy, just follow the pictures from our slideshow. In the kitchen, little cook!

This recipe is from the book: Le Chocolat, 5 recipes by chef Pierre-Olivier Lenormand, illustrated by Julie Mercier, ed. Milan, coll. The recipes of The Nutcracker.

Other recipes for children by chef Pierre-Olivier Lenormand

The half-cooked chocolate (13 pics)

Ingredients

It is necessary
6 eggs
60 g of flour
120 g caster sugar
80 g of dark chocolate
150 g of butter

Utensils

Utensils
two salad bowls
a scale
a bowl
a saucepan
a whip
a measuring cup
a brush
a knife
six small mussels

Step 1

Preheat your oven to 200 ° C (th.6-7)
Fill half of the pan with water and put it on the fire.
Break the chocolate into pieces in a bowl.
Add the cut butter.
Plunge the salad bowl into the pan.

2nd step

Melt the butter / chocolate mixture, stirring gently with a whisk.
Remove the saucepan from the fire.

Step 3

Break 3 whole eggs in another bowl.

Step 4

Take 3 more eggs.
Separate the yolks from the whites: break each egg in half over a bowl, pass the yolk from one shell to another by letting the white flow into the bowl.
Pour the yolks in the salad bowl with the whole eggs.
You will not need these 3 whites.

Step 5

Pour the sugar into the salad bowl with the eggs.
Mixed.

Step 6

Pour this mixture into the salad bowl containing the melted chocolate and butter mixture.
Mixed.

Step 7

Add the flour little by little.
Mixed.

Step 8

Melt a small piece of butter in a saucepan.

Step 9

Dip a brush into the melted butter and spread it in the bottom of the mussels so that the half-cooked ones do not stick.
Pour the dough into the molds.

Step 10

Cook the half-cooked 9 minutes in the oven. They must be bulging.

It's ready !

When they are cooked, unmold them gently. It's time to enjoy ... they are better hot.
A recipe from the book: Le Chocolat, 5 recipes by chef Pierre-Olivier Lenormand illustrated by Julie Mercier, ed. Milan, coll. The recipes of The Nutcracker.
In 2010, chef Pierre-Olivier Lenormand opened his restaurant Le Casse-Noix in Paris.
www.le-cassenoix.fr