BIPHOTONEWS EXCLUSIVE: chocolat

A következő címkéjű bejegyzések mutatása: chocolat. Összes bejegyzés megjelenítése

2024. március 27., szerda

©❀ Recette de Gâteau Nid de Pâques : Biscuit de Savoie et Mousse au Chocolat

● Ingrédients pour la recette (gâteau de 24cm) :

● Pour le biscuit de Savoie : 4 œufs 50g de farine 50g de maïzena 90g de sucre + 12g de sucre 1 sachet de sucre vanillé 1 pincée de sel Amandes effilées

● Pour la mousse au chocolat : 250ml de crème liquide entière (35%) 62g de chocolat noir 62g de chocolat au lait 10g de sucre glace +120g de chocolat au lait pour les spaghettis en chocolat + Œufs de Pâques en chocolat

● Je vous souhaite un bon appétit !

@ilonabarnabiphotonews

BIPHART * ADS Art Deco Saint-Tropez * BIPHOTONEWS * Photography...since 2006 existed on both sides of the lens... "My creations reflect traces of my photos and imagination, some using artificial intelligence NFT."

2019. december 20., péntek

© Kakaós kenyér Karácsonyra...

Recette de pain cacao chocolat au levain par Thomas Teffri-Chambelland...

PRÉPARATION

Étape 1 : Frasage

La température de base de la pâte doit être comprise entre 64°C et 68°C : la température de base étant la somme de la température de la farine, de l'air et de l'eau.

Mélangez les ingrédients dans la cuve du batteur pendant 5 minutes en première vitesse jusqu'à obtenir une pâte grossière.

Conseil : versez l'eau avant la farine.

Étape 2 : Pétrissage

Ajoutez le levain et pétrissez environ 10 minutes en première vitesse. Ajoutez ensuite le sel puis l'eau de bassinage en plusieurs fois, afin de tempérer la pâte.

Ajoutez le cacao en poudre mélangé au préalable à l'eau. Enfin, incorporez les morceaux de chocolat en première vitesse pour ne pas les briser.

Pétrissez 5 minutes en première vitesse jusqu'à l'obtention d'une pâte souple à la température de 25°C.

Étape 3 : Pointage

C'est le moment de la fermentation : laissez reposer 4 heures dans la cuve du batteur en effectuant 1 ou 2 tours pour relaxer la pâte.

Étape 4 : Masse planche et apprêt

Sur la couche de toile très farinée, déposez la pâte et tourez-la par un simple pli en deux. Repliez le torchon afin de recouvrir totalement la pâte. Si vous voulez que votre pain soit façonné en boule, ramenez les bords de votre pâte au milieu et façonnez-le selon la forme souhaitée. Laissez reposer 1h15.

Étape 5 : Grignage

Au terme de la période d'apprêt, vous pouvez grigner votre pain selon à l'aide d'une lame. Il existe de nombreuses façons de grigner le pain : droite, polka, en épis...

Étape 6 : Cuisson

Placez votre pâton dans un four à sole puis faites-le cuire à 250°C pendant 20 minutes.

Dégustez encore tiède.

INGRÉDIENTS (10 PIÈCES)

Frasage

1 kg de farine T65
100 g de sucre semoule (facultatif)
700 g d'eau de frasage

Pétrissage

200 g de levain de seigle 120%H, pH 3,8
18 g de sel
80 g d'eau de bassinage
50 g de cacao en poudre et 90 g d'eau
300 g de morceaux de chocolat noir à 70%

Masse planche et apprêt

1 grand torchon en toile
1 planche en bois
Farine

@ilonabarnabiphotonews

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2024. március 27., szerda

©❀ Recette de Gâteau Nid de Pâques : Biscuit de Savoie et Mousse au Chocolat