Sweeter cuisines

When I look at my culinary library, which covers over a wall at home, and I'm interested more closely at books about chocolate I think that even after a life I can not do all the recipes in these books there. That said I never stood a little again ...

It must be said that chocolate in the world of cookbook holds a special place, a terribly important part! And in this area there are very very good and ...

Chocolate as a head the work published in the collection The cooking school at Hachette Kitchen , which we owe to Thomas Feller , accompanied by Aline Princet and Jésiel Maxan , is undoubtedly to be classified in the good and even the very good.

Curiously there a few years ago I probably would have cursed, moaned against such work and step by step, but at the time I was cooking less and I do not know that thus we can save many preparations, seeing exactly Expected Result!

Organized around three themes, basic, and the unmissable recipes to wow, the book offers fifty well-conducted and well-made recipes. What I like about this book is that the recipes are offered without unnecessary esbroufes without chichiteuses staged without excessive presentations unlike too many chocolate works devoted. We say here that what we will prepare will look like that shown in the book and that's nice ... well one or two recipes that almost make me doubt but I will settle this doubt trying them ...

And so if you are looking for a book on chocolate well, nice and delicious chocolate that as a chef to become one!And to confirm this impression I was inspired by one of the recipes from the book I gave some to my sauce ... impression was more than confirmed ...

Tarte choco-hazelnut very crisp!

Ingredients:

For sweet dough (be careful it will remain a good half but this dough freezes well, otherwise prepare it with half the ingredients ...): 250 g of T65 flour - 90g icing sugar - 30g of powder hazelnut - 1 nice pinch of salt - 1 egg - 150g cold butter

For the crispy: 90g caster sugar (use of fine brown sugar or give him a hand blender to reduce it to a fine powder) - peeled whole hazelnut 120g coarsely chopped - milk chocolate 60g

For the chocolate ganache: 15cl whole cream - 240g dark chocolate (next time I will try to use milk chocolate) - 30g butter

Start by preparing the sweet dough. Work together or the drummer with the sheet either by hand, flour, icing sugar, hazelnut powder, salt and butter cut into pieces.

Must obtain a rather thin sanding. Then add the egg and continue working the dough until you get a smooth and homogeneous paste. Shoot and keep cool for one hour.

Line a pie pan buttered and floured of about 24cm in diameter with sweet dough spread pretty thinly. Cover with baking paper and fill flour (flour allows not score the dough unlike cooking beans or beads) and bake in a preheated oven at 170 ° for about ten minutes. Remove the pan from the oven, remove the baking paper and flour and put in the oven for a further ten minutes. Leave to cool completely.

Prepare crisp. Pour the sugar in a saucepan and melt it in caramel. The caramel should not be too dark, just blond it's perfect. When he is at the point remove from heat, add the hazelnuts, mix well then pour over a kitchen paper and let cool.

Melt the milk chocolate.

Break caramelized hazelnuts coarsely and put them in a blender and mix quickly, hazelnuts should be chopped but not too late. Take a third of the nuts and put them in a bowl.Continue to mix the rest until dough, add the melted chocolate and mix again. Pour into the bowl also and mix.

Spread this mixture over the pastry into a thin layer. Please note that sticks to the fingers more than the dough, so patience and gently mash with the flat of the hand not to break the bottom.

Then prepare the ganache. Break the chocolate into pieces and put it in a small bowl. Heat the cream in the microwave and pour over the chocolate, cover with a plate and let stand for 3 minutes. Then mix gently. If chocolate is not completely melted quickly go all the microwave. Once the chocolate and cream mixed add the butter in pieces and mix again quickly.

Cover the cake with ganache and put it in the fridge a couple of hours before serving ... if you have the courage to wait a couple of hours more is better but ...

Price 19,60 Euros

Work offered