chocolate fondant

Fondants That Melt Your Heart

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Here's a super easy-to-make creamy fondant that you will really enjoy making as a base for your delicious chocolate centers.

materials needed

2/3 c. Sweetened Condensed Milk

1/2 c. butter, creamed

1 tsp. salt

5 1/2 c. icing sugar1 tsp. vanilla  

1 1/2 tbsp of cocoa powder

procedure:

•     Add condensed milk,cocoa powder, vanilla and salt to creamed butter.
•     Add icing sugar gradually.
•     Mix and then turn out onto a work surface and
•     heat it until the mixture is smooth.
•     now pour the hot mixture into the desired molds
•     allow it to cool down for some time and freeze it until 3 -4hrs..
•     The chocolate fondant is ready to serve..

olan (kerala recipe)

Pumpkin   Cubed  Brown Peas / lobia beans Green Chillies        Coconut Milk   (thick)   Coconut milk (thin) Curry Leaves Coconut Oil    Salt

1 cup 1 cup 2 sliced  1 cups 2 cups a few one table spoon To taste

Cook the peas. Add the pumpkin, green chillies, thin coconut milk, salt and cook on a low fire for 5 minutes.  Pour thick coconut milk, curry leaves and bring to boil once more. Pour coconut  oil and remove from fire to serve hot.

Note:  After you add thick coconut milk, see that you just boil it once and remove from fire immediately.

CREME BRULEE

For years I was put off creme brulee, for reasons that I have long forgotten. But after years of pressure from my family I was eventually persuaded to try it. Perhaps we were in a restaurant where everything else was 'off the menu'. To cut a short story even shorter, it was great and I have enjoyed it many times since. It still took a while before I was brave enough to make it myself, having seen it made on television using something like an flamethrower for the finishing touches.

Ingredients

4 egg yolks

300ml whipping / double cream

vanilla pod

1 tablespoon caster sugar

demarara sugar

Method

• Heat the cream gently in a saucepan with the vanilla pod
• Whisk the egg yolks and caster sugar together, then slowly pour in the warm cream, stirring continuously
• Remove the vanilla pod and divide the mixture between the ramekins (little creme brulee dishes)
• Put the ramekins in a roasting tin, and pour water into the tin until it is 2/3 of the way up the edges of the ramekins. Make sure water does not splash into the ramekins.
• Put in a preheated oven (160-170 degrees C) for 30 minutes
• Allow to cool (you can put them in a refrigerator to speed this up). They should be completely cold before the final stage.
• Sprinkle a thick layer (3mm) of demarara sugar on top of each one. Put them under a high grill, close to the heat, until the sugar has melted together. Watch attentively! If the sugar is melting unevenly turn them around. Should take less than 5 minutes.
• Or use a propane blowtorch if you have one to hand.
• The creme brulee should now have a 'crunchy' top. Eat within 30 minutes or the crust will start to go soft.

APPLE TART (TARTE AUX POMMES)

Every French restaurant has apple tart (tarte aux pommes) as one of its staple desserts. Rightly so because it is quick, easy and delicious.

If you are lucky in the restaurant it will come with creme anglaise (custard) or freshly whipped cream, if you are less lucky your apple tart will be topped by a great blob of squirty canister cream.

Recipe

• Peel, core and slice three eating apples
• Fry the apple slices very gently in butter, with a couple of teaspoons of sugar, until slightly softened
• For the pastry, rub 75g of butter into 150g of flour, with a pinch of salt and 3 teaspoons of sugar. A small amount of water will be necessary to hold it together - perhaps 3 tablespoons of water
• Roll the pastry out flat and put in a tart tin (about 20cm across)
• Drain the apple slices and spread them on the pastry
• Bake in a hot oven (400F / 200C) for about half an hour
• Pour the remaining liquid from frying the apples on to the tart, and return to the oven for 5 minutes
• Eat your tarte aux pommes on its own or with creme chantilly (whipped cream). Ideally not from a squirty canister, but cream that has actually been whisked.

Paein Au Chocolat- Chocolate Filled Croissants



a germany dish based on breads..



Ingredients:

The ingredient amounts have been scaled to the serving size of 3.

Tip 1: USE REAL BUTTER and good quality chocolate. It's results much better.

Tip 2: The less you actually mess with the dough, the flakier it will be, so don't over-knead or over-roll! You can also replace the chocolate with hot fudge- the soft state of fudge before it has been beaten.

• 1 cup bread flour
• 1/2 teaspoon salt
• 1/2 tablespoon shortening
• 5/8 teaspoon active dry yeast
• ¼ egg, slightly beaten
• 1/4 cup water, tepid
• 1/4 cup butter, softened
• 3/4 ounce bittersweet chocolates, broken into twelve chunks

Glaze

• ¼  eggs, beaten or 1/4 egg white, beaten with 1 tablespoon sugar

Change Measurements: US | Metric

Directions:

Prep Time: 5 hrs

Total Time: 5 1/2 hrs

1.  Sift together the flour and salt, then stir in the dry yeast.
2.  Rub the shortening into this mix with your fingertips. This is just like it sounds-rub it between your fingers, the flour will coat it, and it will break up into little bits-similar to cutting with a pastry cutter.
3.  Stir in the beaten egg and the water, forming a very soft dough.
4.  Knead for about three minutes, until the dough is just barely elastic (this means it pulls back to it's prior shape after you squeeze it.).
5.  Roll out on a lightly floured surface to a rectangle about 14 inches wide by 8 inches high, and a quarter inch thick. Cover the left two thirds of this rectangle with 1/4 c of the butter, then fold the right third (the part without butter) over the middle, then the left third over that, so there are now three layers of dough, with butter in between each layer. Roll the dough out again to 14x8, fold again, without butter, and roll out a third time.
6.  Wrap this rectangle and chill in the fridge for at least thirty minutes.
7.  Repeat steps five and six twice more, so you use all the butter.
8.  This time, when you pull it out, just fold and roll twice without adding butter then chill for another thirty minutes. At this point you can chill the dough up to overnight, or you can freeze for later use.
9.  When you pull it out, roll out the dough to about 20 inches wide by 10 inches tall, and then cut it into six strips wide. Cut each of these strips on the bias- into triangles.
10.  Brush each triangle with beaten egg, then place a chunk of chocolate at the wide end of each triangle, and then roll it up like a croissant.
11.  Place each croissant point-side down onto a greased baking sheet, cover and let proof (rise) in a warm place for about an hour.
12.  Heat oven to 425.
13.  Uncover, brush surfaces with beaten egg, and bake for 20 minutes, until that beautiful golden brown color.

                                                          Nutrition facts

 

Paein Au Chocolat- Chocolate Filled Croissants

Serving Size: 1 (94 g)

Servings Per Recipe:3

Amount Per Serving

% Daily Value

Calories 286.7

 

Calories from Fat 134

46%

Total Fat 14.9 g

22%

Saturated Fat 8.1 g

40%

Monounsaturated Fat 4.3 g

21%

Polyunsaturated Fat 1.2 g

6%

Trans Fat 0.0 g

0%

Cholesterol 65.7 mg

21%

Sodium 482.5 mg

20%

Potassium 74.2 mg

2%

Magnesium 11.3 mg

0%

Total Carbohydrate 32.1 g

10%

Dietary Fiber 1.2 g

5%

Sugars 0.1 g

0%

Protein 5.7 g

11%

mango milk shake

Mango Milk Shake
1 lb mango pulp
6 cups whole milk
3 tbsp sugar
12 ice cubes

Put half of the mango pulp, 3 cups of milk, 1 1/2Tbsp of sugar, and 6 ice cubes into the blender.
Blend until smooth. Serve.
Repeat step 1, quickly, as people will already be asking for more.

chocolate cake.

this cake i've published in my previous id (tastychennai.blogspot.com)

• 

hi eveybody...
    
     this was my ever first made eggless chocolate cake.it was very spongy and creamy. all of my frnds liked it. its an easy recipe, let me write the recipe of my cake below.

ingredients:  for cake

•     plain white flour
•     coco powder
•     baking powder
•     powdered sugar
•     aerated soda 1 tsp
•     condensed milk

procedure:

1.      first take a baking tin and grease it with a little butter and flour.
2.     pre-heat the oven in 180 degree for 5 mins.
3.     now take a large bowl and sieve plain flour,coco powder,powdered sugar in it.
4.     add a teaspoon of aerated soda and baking powder to it.
5.     now mix all ingredients to a batter using a blender. 
6.     take the baking tin and pour the batter into it.
7.     now put it inside the oven.and bake it for 7 mins
8.     then,take the cake out and cool it for 15 mins.
9.     now loosen the sides of the cake, put it in a tray and gently remove the tin.
10.     now the cake is ready.

ingredients for whipping :

•  white butter
•  food colour (or coco powder opt.)
•  powdered sugar

procedure:

1. heat the butter till it becomes as semi liquid
2. now add food colour and powdered sugar to it
3. apply the mixture on the cake and the whipping is ready.
4. now cut the cake into two halves.
5. apply the chocolate whipping in between
6. and join the other half of cake .
7. also apply the whipping cream on the top of the cake.

    now you could decorate your cake as you wish.

chocolate ice cream

Ingredients:

 

2 1/2 cups milk
1/3 cup sugar
1 tbsp cornflour
1 cup grated dark chocolate
1/2 cup (100 grams) fresh cream
a few drops vanilla essence

Method:

 

1. Combine the chocolate and ½ cup of milk in a pan and melt it over a slow flame till it becomes a smooth sauce. Cool slightly.
2. In another pan, combine the remaining milk and sugar and bring it to a boil.
3. Dissolve the cornflour in 1 to 2 tablespoons of water, add to the boiling milk and sugar and simmer for 2 to 3 minutes.
4. Add the chocolate sauce and mix well. Cool completely and add the vanilla essence and cream.
5. Mix well, pour into a shallow container. Cover and freeze till it is almost set.
6. Divide the mixture into 2 batches and churn each batch separately in a blender till it is smooth.
7. Transfer into a shallow container. Cover and freeze till it is firm. Scoop and serve.