3 sweets greats !!!

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Chocolate tart, caramel and mascarpone



Preparation time: 45 minutes 
Cooking time: 45 minutes 

 Ingredients (for 8 people): 
- 1 homemade shortbread 
- 250 g mascarpone 
- 200 g sugar 
- 200 g pastry chocolate 
- 1 tablespoon strong coffee 
- 75 g salted butter

 Preparation: 

 1- Prepare the shortbread dough, and cook it to a blank. Let cool. 
2- Prepare the chocolate ganache, melting in a saucepan over very low heat (or in a bain-marie) the chocolate with 200 g of mascarpone and the tablespoon of strong coffee. When the mixture is melted, add the rest of the mascarpone 
3- Spread the ganache on the shortcrust pastry and leave to rest in a cool place (at least 30 min). 
4-Prepare the caramel. Melt the sugar with two tablespoons of water, without stirring with any utensil. When it starts to brown, add the salted butter off the heat. Mix until a homogeneous mixture is obtained, return to low heat if small crystals have formed to melt them. For even more creamy caramel, you can add a spoonful of mascarpone. 
5- Spread the caramel over the chocolate layer, and return to the fridge for about an hour. 
Good tasting !

The inratable chocolate fondant 


 

Ingredients for chocolate fondant (cake mold 25x10cm)

 120gr of dark chocolate
115g salted butter
2 eggs
60gr of sugar
45gr of flour + 15gr of sifted maïzena
1 pinch of fleur de sel

 Instructions:

 Melt chocolate and butter in a bain-marie

 In a bowl, beat the sugar and eggs and pour the melted chocolate

 Add flour and cornflour and mix well

 Add a hint of fleur de sel (optional)

 Butter and flour the cake mold or arrange a baking paper (it is easier to unmold)

 Pour in the preparation

 Bake the fondant at 160 ° C for 25 minutes ( ATTENTION cooking depends on the size of your mold! )

 Unmould and cut off parts

 The irresistible chocolate fondant with a flowing heart!

 It's the best chocolate fondant I've eaten. Fluffy, melting, flowing it is a real taste bomb and moreover it is not sweet 

 It is impossible to miss this chocolate recipe it is easy and very quick to do. I did not cook my fondant in individual ramekins , I preferred to put my preparation in a cake mold and then cut shares, much more convenient I think.

 I do not know if it's the cake version that did it, but this recipe of chocolate fondant was terrible and the perfect baking!


Fluffy with chestnut cream


Mellow recipe with chestnut cream. Gluten-free, ultra soft and quick to make. Simplissime and delicious. | nathaliebakes.com

ingredients

 250 g of chestnut cream
2 eggs
40 g of butter
1 small pinch of fleur de sel
100 g of almond powder

 Instructions

 Preheat the oven to 160 ° C.

 Melt the butter in a small saucepan and set aside.

 Separate the whites from the yolks. In a bowl, beat the egg yolks with the chestnut cream. Add the melted butter, then the almond powder by mixing well between each addition.

 Separately, beat the whites to snow. Once the whites are firm, incorporate them gently into the mixture.

 Butter muffin or financial mussels, then fill each mold 3/4 full.

 Bake and cook for 30 to 35 minutes.

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