Chocolate recipes: braun with pistachios, cookies and donuts - byun of
the French encyclopedia of recipes from chocolate represents three desserts on the most refined taste: pistachios are added to popular cakes of a brauna, chocolate cookies sparkle as diamond, and the donuts of a byuna prepared in hot fan are covered with chocolate glaze. You will lick fingers!Brauni`s
of Brownies aux pistaches
For 8 - 10 portions
of Preparation: 15 min.
Preparation: about 35 min.
- of 80 g of the salty pistachios cleared of a thin skin
- 1 egg white
- of 1 g of salt of a fine crushing
- For the test:
- of 140 g of dark chocolate (60% of cocoa)
- of 120 g of flour
- of 220 g of the softened butter + 20 g for greasing of a form
- of 250 g of fine-crystalline granulated sugar
- 4 eggs
- Warm an oven to 150 ° Page
- by means of a wooden spoon cover pistachios with a protein layer with salt. Pistachios have to be slightly moistened. Lay out on the baking sheet covered by culinary paper. Put in an oven and fry pistachios of 10 minutes. Cool and largely cut.
- Increase oven temperature to 170 ° Page
- Make dough. Crush chocolate a knife - a file and kindle in a pan on a water bath. (Or in a bowl) place 220 g of butter in a bowl of the kitchen processor. Mix to uniformity. Without stopping mixing, add the kindled chocolate, granulated sugar and eggs. Quickly add flour and the cut pistachios.
- the Form for roasting of 22 in size × Oil 24 cm and cover culinary paper. Lay out dough a layer about 2,5 cm. Put a form for 20 - 25 minutes in an oven. Take out
- from an oven, cool to room temperature, then put in the refrigerator. Cut a brauna small squares with the party of 5 cm
the Diamond Cookies with cocoa
of Diamants au cacao
Approximately on 30 pieces
of Preparation: 15 min.
Cooling: 2 h 30 min.
Preparation: 15 - 18 min.
- of 385 g of flour
- of 35 g of cocoa - powder
- 1 pinch of ground cinnamon
- 1 pinch of salt
- of 285 g of the softened butter
- 125 of fine-crystalline granulated sugar
- 1/4 of a teaspoon of vanilla extract
- 1 egg yolk
- coarse-crystalline granulated sugar
- Sift flour with cocoa, cinnamon and salt.
- Cut oil pieces and process in the kitchen processor to a smetanoobrazny consistence. Enter fine-crystalline granulated sugar and vanilla extract. Stir until weight becomes uniform. Add the sifted flour with cocoa, cinnamon and salt and turn on the processor on the maximum speed. Take out dough from a bowl of the processor and form from it 2 spheres. Place in the refrigerator for 30 minutes.
- Roll each sphere in the roller with a diameter about 6 cm. That in the thickness of the test openings were not formed, spheres should be priplusnut a palm, and then to put and roll in rollers. Wrap each roller in a film and place for 2 hours in the refrigerator.
- Warm an oven to 180 ° Page
- Shake up a yolk.
- Cut rollers of the test for circles 1,5 cm thick. Slightly grease everyone with a yolk. Spread the greased circles on the sheet of the culinary paper strewed with coarse-crystalline granulated sugar. Sand from above and roll in in it edges. From above slightly press that sugar stuck to the test. Two baking sheets cover
- culinary paper. Lay out on them circles at distance of 2,5 cm from each other. Put baking sheets in an oven for 15 - 18 minutes. In the middle of process of pastries trade baking sheets places and turn on 180 °. Finished products to the touch have to be dense. Cool on a lattice.
of Bugnes au cacao
Olivier Buisson, a candy store “Shardon blyo“. Seong - Juste - Seong - RambertApproximately on 40 pieces
the day before
Preparation: 10 min.
Rasstoyk: 30 min.
Preparation: about 25 min.
- of 330 g of flour + 20 g for board topping
- of 40 g of cocoa - powder
- 4 eggs
- of 50 g of akatsiyevy honey
- of 25 g of baking yeast
- of 7 g of salt
- of 250 g of the softened butter
- of 70 ml of whole milk
- of 1,5 l of vegetable oil for hot fan
- of 400 g of dark chocolate (55% of cocoa)
- icing sugar
- The day before make dough. Sift flour together with cocoa. Fill this mix in a bowl of the kitchen processor, having established a metal nozzle - a knife. Add eggs and honey, and then pour on the one hand - the crumbed yeast, and with another - salt. Mix until dough becomes uniform and brilliant.
- In a bowl mash a wooden spoon butter to a smetanoobrazny consistence. Mix into dough. You knead until dough ceases to stick to processor bowl walls. Pour in milk. Turn on the processor for 2 minutes. Shift dough in a bowl and slightly sprinkle with flour. Cover with fabric and put in the refrigerator till next day.
- divide dough into 2 parts Next day. Roll one of them on the sprinkled flour to a board in layer about 4 mm thick. Cut out from layer rhombuses with the party of 8 cm, in the center of everyone make a cut, having receded 2 cm from edges. Insert corners of rhombuses into these cuts. Spread preparations on a dish on one. Cover with fabric. Place in the refrigerator for 30 minutes for a rasstoyka. Do the same operations with the second part of the test.
- Warm oil in a deep fryer. When it becomes rather hot, roast in it byun in several bookmarks (for each 3 - 4 minutes). Turn the products fried on the one hand a skimmer. Dry ready byun from excess of oil on a paper towel. Cool.
- Crush chocolate a knife - a file and kindle in a pan on a water bath. As soon as it becomes liquid, remove a pan from a water bath. byun dip everyone in chocolate to a half. When chocolate stiffens, strew the second half of a product with icing sugar.
From the book “Laruss. Chocolate“