The 31 is usually more glamorous than the 24 ... or at least in the movies.
The 24 is the family celebration, and the 31 is going to eat out after a party, etc ...
For this issue of Glamour is that I chose a recipe with chocolate, chocolate silk, a kind of truffle Tart with a delicate ganache, which was very bright, in addition to the smoothness of the filling.
This recipe is a blend of French chocolate cake made in the kinds of pastry, Helen Tartlet , and Josie (again) daydreamer desserts ... Josie is that many recipes published Christmas, so I was browsing a lot of your blog, and collecting old recipes.
Furthermore, with the chocolate we will never go wrong! Is 99% foolproof, right?
The mass of the base can be any pate sablee who are accustomed to using, including chocolate can be. I had reserved a little dough for the cookies we made with CAI for nuggets with sweet potato, but as we do, and in January went on vacation with parents, using the complete basis for these chocolate Sedita . Because I used this dough rest, I only left 2 dozen mini Tart, so I scaled the recipe to 1 egg ... I finally ended up doing a dozen more since I left over filling, but as I had I used a sugar cookie dough I had left over from the q ultimate cheesecake, plus a bit of bitter cocoa and melted butter as a base, and finally ganache filling up. A good measure to avoid wasting the delicacy!
Similarly, even though the new year has started, does not seem very different from the previous ... is that I did not take vacation?
for a mass base of 25-30cm cake, cooked in white.
200 grams of bittersweet chocolate or
200 grams of butter at room temperature
50 grams of sugar
60 ml cream
4 eggs Procedure 1. Chop the chocolate and set aside. 2. Heat the sugar and butter until it boils. Pour over chocolate and let stand a few minutes. 3. Add the cream and eggs at a time, mixing well after each addition. 4. Place on pre-cooked white base, and cook for about 20 minutes. 5. Cool completely before covering with the ganache. Ganache 120 grams of chopped chocolate. 1 / 3 cup heavy cream heated to a boil. 30 grams of butter at room temperature. proceed in the traditional way to make a ganache by adding finally the butter. Pour over cool cake ganache still liquid, so that easily covers a whole.