tag:blogger.com,1999:blog-37573186348290416452024-02-20T16:05:14.984-08:00Les gourmandises d'EloïseLa piccola pasticceriaEloïsehttp://www.blogger.com/profile/12216889477527289520noreply@blogger.comBlogger41125tag:blogger.com,1999:blog-3757318634829041645.post-41318719780087703532012-11-25T07:23:00.000-08:002012-11-25T07:23:19.016-08:00Muffins Moustaches !<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTYYOPj5uyfcs17JIaxZTWm-45x5N95HiwxACTuJkzKq1bCLHC-TVFoLuv57GSp6arDA9QNraEa7YvLMp1icUT0mvumTnp1Ol_5r7hMZ5Xr-STH6eppJaFErJdDeVvVcTvBhL5TtG_juU8/s1600/moustaches+muffins+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTYYOPj5uyfcs17JIaxZTWm-45x5N95HiwxACTuJkzKq1bCLHC-TVFoLuv57GSp6arDA9QNraEa7YvLMp1icUT0mvumTnp1Ol_5r7hMZ5Xr-STH6eppJaFErJdDeVvVcTvBhL5TtG_juU8/s1600/moustaches+muffins+3.jpg" /></a></div>
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<span lang="FR"><span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Préparation : 15 minutes<span style="font-size: small;"><o:p></o:p></span></span></span></div>
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<span lang="FR"><span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Cuisson : 12 - 15 minutes<o:p></o:p></span></span></div>
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<span lang="FR"><span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Ingrédients pour environ 9
muffins :<o:p></o:p></span></span></div>
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<span lang="FR"><span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">100 g de beurre<o:p></o:p></span></span></div>
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<span lang="FR"><span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">200 ml de lait<o:p></o:p></span></span></div>
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<span lang="FR"><span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 œufs<o:p></o:p></span></span></div>
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<span lang="FR"><span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">130 g de sucre<o:p></o:p></span></span></div>
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<span lang="FR"><span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">240 g de farine<o:p></o:p></span></span></div>
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<span lang="FR"><span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 cuill. à café d’épices pour
pain d’épice (cannelle, gingembre, clou de girofle, noix de muscade et
cardamome)<o:p></o:p></span></span></div>
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<span lang="FR"><span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">½ sachet de levure chimique<o:p></o:p></span></span></div>
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<span lang="FR"><span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 pincée de sel<o:p></o:p></span></span></div>
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<span lang="FR"><span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Pâte d’amande pour décorer<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsjsVIJp9ULr-MJthjA3Ki_qNeJ_mftbPuK2JZck2iny_egKGrQ5_6DzbqDYQQPK8S31ex3xgtGxSwLACNi_bv6NOwwh3xXNXklZDUz7_F9UizD-QD9UZG3jgv8FNj9M-IjEekKjG03yhe/s1600/moustaches+muffins+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsjsVIJp9ULr-MJthjA3Ki_qNeJ_mftbPuK2JZck2iny_egKGrQ5_6DzbqDYQQPK8S31ex3xgtGxSwLACNi_bv6NOwwh3xXNXklZDUz7_F9UizD-QD9UZG3jgv8FNj9M-IjEekKjG03yhe/s1600/moustaches+muffins+1.jpg" /></a></div>
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<span lang="FR"><span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Faites fondre le beurre à feu
doux dans une casserole et réservez. Dans un récipient, battez les œufs avec le
sucre pour obtenir un mélange mousseux. Ajoutez le beurre fondu et le lait.
Mélangez la farine, la levure et le sel, puis incorporez au premier mélange. <o:p></o:p></span></span></div>
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<span lang="FR"><span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Allumez le four à 175°C. Remplissez
les moules à muffins aux 3/4. Enfournez 12 à 15 minutes. Décorez avec la pâte d’amande.<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjW4JzpRPbaa4gp749OwKO570pJiwe5PFli6fhHBVbUWEF4vCVw8WZ1lWLcycNFxlK9tfOh5VP_df9-fuXTLOajfj2BI9GMMSPNsPqfcKSMzDnjk3qdCg_wA9o_mXF47WwjykIRPj4Rnl-/s1600/moustaches+muffins+5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjW4JzpRPbaa4gp749OwKO570pJiwe5PFli6fhHBVbUWEF4vCVw8WZ1lWLcycNFxlK9tfOh5VP_df9-fuXTLOajfj2BI9GMMSPNsPqfcKSMzDnjk3qdCg_wA9o_mXF47WwjykIRPj4Rnl-/s1600/moustaches+muffins+5.jpg" /></a></div>
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<span style="line-height: 115%;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="color: #666666;">La ricetta in italiano…</span><span style="color: #999999;"><o:p></o:p></span></span></span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Preparazione : 15 minuti<o:p></o:p></span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Cottura : 12 - 15 minuti<o:p></o:p></span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Ingredienti per circa 9 muffins :<o:p></o:p></span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">100 g di burro<o:p></o:p></span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">200 ml di latte<o:p></o:p></span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 uova<o:p></o:p></span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">130 g di zucchero<o:p></o:p></span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">240 g di farina<o:p></o:p></span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 cucchiaini di spezie per pan pepato (cannella,
zenzero, chiodo di garofano, noce moscata, cardamomo)<o:p></o:p></span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 cucchiaini di lievito<o:p></o:p></span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 pizzico di sale<o:p></o:p></span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Marzapane per decorare <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGUeMyV41CzC0lY9aCoFa9V3O1MUg2RZTMOiAY4LlzqVYOYsn1FzZdu1deLFxNI7b-nhLHPC_y5TpEp_TDD3i4VcRj8aKhaS8VoG1jzI8yRSWjMQESTtcDpoHzHYhy1l4-5g2SBNmMzocH/s1600/moustaches+muffins+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGUeMyV41CzC0lY9aCoFa9V3O1MUg2RZTMOiAY4LlzqVYOYsn1FzZdu1deLFxNI7b-nhLHPC_y5TpEp_TDD3i4VcRj8aKhaS8VoG1jzI8yRSWjMQESTtcDpoHzHYhy1l4-5g2SBNmMzocH/s1600/moustaches+muffins+4.jpg" /></a></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Fate sciogliere il burro a fuoco basso. In una
ciotola, sbattete le uova con lo zucchero per ottenere un composto spumoso.
Aggiunte il burro ed il latte. Mescolate insieme la farina, il lievito ed il
sale ed incorporate al primo composto.<o:p></o:p></span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Scaldate il forno a 175 °C. Riempite le formine per
muffins ai 3/4. <span lang="FR">Fate cuocere 12-15 minuti. Decorate con il marzapane…<u><o:p></o:p></u></span></span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span lang="FR"><br /></span></span></div>
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<br />Eloïsehttp://www.blogger.com/profile/12216889477527289520noreply@blogger.com1tag:blogger.com,1999:blog-3757318634829041645.post-22608863389365912282012-09-06T03:07:00.000-07:002012-09-06T03:07:16.023-07:00Madeleines choco/noisette... Madeleines ciocco/nocciola<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUN__i1T8X0uzeIGdEnMA9nEy3cx92ryrgLeYl_7myoCuYoNkcMw71sEqxvO3nGayWx5P6Om0zs-xzxIa71mZb_4wF9_OcRYRdiUmymVQIn_iUcwYSdE9fBkxGtzJhhi9k5becf8s60kok/s1600/madeleinesnut1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUN__i1T8X0uzeIGdEnMA9nEy3cx92ryrgLeYl_7myoCuYoNkcMw71sEqxvO3nGayWx5P6Om0zs-xzxIa71mZb_4wF9_OcRYRdiUmymVQIn_iUcwYSdE9fBkxGtzJhhi9k5becf8s60kok/s1600/madeleinesnut1.jpg" /></a></div>
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<span lang="FR"><span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></span></div>
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<span lang="FR"><span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Préparation : 15 minutes<span style="font-size: small;"><o:p></o:p></span></span></span></div>
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<span lang="FR"><span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Repos : 2 heures minimum<o:p></o:p></span></span></div>
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<span lang="FR"><span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Cuisson : 10 - 12 minutes<o:p></o:p></span></span></div>
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<span lang="FR"><span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Ingrédients pour environ 18
madeleines :<o:p></o:p></span></span></div>
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<span lang="FR"><span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">75 g de beurre<o:p></o:p></span></span></div>
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<span lang="FR"><span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 œufs<o:p></o:p></span></span></div>
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<span lang="FR"><span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">50 g de sucre<o:p></o:p></span></span></div>
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<span lang="FR"><span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">60 g de farine<o:p></o:p></span></span></div>
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<span lang="FR"><span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">20 g de poudre d'amande<o:p></o:p></span></span></div>
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<span lang="FR"><span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 cuill. à soupe de pâte à
tartiner aux noisettes pour la pâte<o:p></o:p></span></span></div>
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<span lang="FR"><span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 cuill. à café de pâte à
tartiner aux noisettes par madeleine<o:p></o:p></span></span></div>
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<span lang="FR"><span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 g de levure chimique<o:p></o:p></span></span></div>
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<span lang="FR"><span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 g de sel<o:p></o:p></span></span></div>
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<span lang="FR"><span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Faites fondre le beurre à feu
doux dans une casserole et réservez. Dans un récipient, battez les œufs, puis
ajoutez le sucre et remuez bien. Mélangez la farine, la levure et le sel, puis
versez sur le mélange œufs-sucre. Mélangez pour obtenir une pâte homogène.
Incorporez la pâte à tartiner et le beurre fondu petit à petit et enfin la
poudre d'amande. Couvrez et laissez reposer au frigo au moins deux heures.<o:p></o:p></span></span></div>
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<br /></div>
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<span lang="FR"><span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Allumez le four à 210°C. Beurrez
et farinez avec soin les moules à madeleines (sauf si vous disposez de moules
en silicones). Remplissez chaque moule à moitié, déposez une cuillère de pâte à
tartiner au milieu et complétez par de la pâte à madeleine. Enfournez 4-5
minutes à 210°C, les madeleines vont gonfler, puis baissez la température à
170°C et laissez cuire encore 6-7 minutes, jusqu'à ce que les madeleines soient
dorées...<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVDwwLSafygcl6bF1VAY-0mP65SZ9Opomhs2b7SYftlL2vc7xtHDWL-rT9DMf6OEHPo1MRFMDPjeMFOlJjmWLHcKVVNWNkyvbtq05BRnzllvjzIddb64MVaAZH-yYzkic5fXJ1BlvuTkQR/s1600/madeleinesnut2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVDwwLSafygcl6bF1VAY-0mP65SZ9Opomhs2b7SYftlL2vc7xtHDWL-rT9DMf6OEHPo1MRFMDPjeMFOlJjmWLHcKVVNWNkyvbtq05BRnzllvjzIddb64MVaAZH-yYzkic5fXJ1BlvuTkQR/s1600/madeleinesnut2.jpg" /></a></div>
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<span lang="FR" style="line-height: 115%;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="color: #666666;">La ricetta in italiano…</span><span style="color: #999999;"><o:p></o:p></span></span></span></div>
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<span lang="FR" style="line-height: 115%;"><span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Preparazione : 15 minuti<o:p></o:p></span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Riposo : 2 ore minimo<o:p></o:p></span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Cottura : 10 - 12 minuti<o:p></o:p></span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Ingredienti per circa 18 madeleines:<o:p></o:p></span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">75 g di burro<o:p></o:p></span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 uova<o:p></o:p></span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">50 g di zucchero<o:p></o:p></span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">60 g di farina<o:p></o:p></span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">20 g di polvere di mandorla<o:p></o:p></span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 cucchiai di crema spalmabile alla nocciola per l’impasto<o:p></o:p></span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 cucchiaino di crema spalmabile alla nocciola per
ogni madeleine <o:p></o:p></span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 g di lievito<o:p></o:p></span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 g di sale<o:p></o:p></span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Fate sciogliere il burro a fuoco basso e lasciatelo da
parte. Sbattete le uova intere in un recipiente, aggiungete lo zucchero e
mescolate bene. Mescolate la farina con il sale e il lievito. Versate sulle
uova sbattute e mescolate per ottenere un impasto omogeneo. Incorporate la
crema spalmabile e il burro versandolo piano piano e alla fine la polvere di
mandorla. Coprite e tenete in frigo per almeno due ore.<o:p></o:p></span></div>
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<span style="color: #999999; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Accendete il forno a 210°C. Imburrate e infarinate con
cura gli stampi da madeleine (tranne se avete gli stampi di silicone). Riempite
ogni cavità a metà, ponete un cucchiaino di crema alla nocciola in mezzo e
coprite d’impasto. Infornate 4-5 minuti à 210°C, le madeleine si gonfiano. Poi
abbassate la temperatura a 170°C e lasciate cuocere ancora per 6-7 minuti,
finché le madeleine sono dorate...<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBm-eGey56k-lfUbP_ZlxURvB012IF1eWaZAn6Fehz_Cr8nC2Bzdr1aj5b4UU9QKuFfPfYAECdp0JwNd41ljpormivF21nAm75JCzWsHUDu7oNFu95J-6AGl-ECPuKxUlyNmwqSR-sK5fp/s1600/madeleinesnut4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBm-eGey56k-lfUbP_ZlxURvB012IF1eWaZAn6Fehz_Cr8nC2Bzdr1aj5b4UU9QKuFfPfYAECdp0JwNd41ljpormivF21nAm75JCzWsHUDu7oNFu95J-6AGl-ECPuKxUlyNmwqSR-sK5fp/s1600/madeleinesnut4.jpg" /></a></div>
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Eloïsehttp://www.blogger.com/profile/12216889477527289520noreply@blogger.com2tag:blogger.com,1999:blog-3757318634829041645.post-9376151895777304232012-05-08T02:34:00.001-07:002012-05-08T02:35:06.765-07:00Little stars...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgriYjRoc-C8kl_yIC7fRLn6M4wTPoCmC86i-zxYnaZN9Ly_O8aJ00AzP6hqNkzqDilsExGmRUR3s5Th6E_kTLDWCDkfzvR18Yj5Qpgo6zbXwoSZuBoaV0b_TDHHADTB9PyhPnwwX61mbSt/s1600/stars2.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgriYjRoc-C8kl_yIC7fRLn6M4wTPoCmC86i-zxYnaZN9Ly_O8aJ00AzP6hqNkzqDilsExGmRUR3s5Th6E_kTLDWCDkfzvR18Yj5Qpgo6zbXwoSZuBoaV0b_TDHHADTB9PyhPnwwX61mbSt/s1600/stars2.jpg" /></a><br />
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<span style="font-size: 10pt;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Préparation
: 20 minutes<o:p></o:p></span></span></div>
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<span style="font-size: 10pt;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Repos :
1 heure<o:p></o:p></span></span></div>
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<span lang="FR" style="font-size: 10pt;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cuisson : 15 minutes<o:p></o:p></span></span></div>
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<span lang="FR" style="font-size: 10pt;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingrédients pour environ 20 sablés :<o:p></o:p></span></span></div>
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<br /></div>
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<span lang="FR" style="font-size: 10pt;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">230 g de farine<o:p></o:p></span></span></div>
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<span lang="FR" style="font-size: 10pt;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">60 g de poudre d’amande<o:p></o:p></span></span></div>
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<span lang="FR" style="font-size: 10pt;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">120 g de beurre à t° ambiante<o:p></o:p></span></span></div>
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<span lang="FR" style="font-size: 10pt;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">80 g de sucre<o:p></o:p></span></span></div>
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<span lang="FR" style="font-size: 10pt;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 œuf<o:p></o:p></span></span></div>
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<span lang="FR" style="font-size: 10pt;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 pincée de sel<o:p></o:p></span></span></div>
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<span lang="FR" style="font-size: 10pt;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 cuill. à café de levure chimique<o:p></o:p></span></span></div>
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<br /></div>
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<span lang="FR" style="font-size: 10pt;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Pour la ganache :<o:p></o:p></span></span></div>
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<span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span lang="FR" style="font-size: 10pt;">150 g de chocolat noir p</span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-size: 10pt;">âtissier<o:p></o:p></span></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-size: 10pt;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">15 cl de crème fraiche
liquide<o:p></o:p></span></span></div>
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<br /></div>
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<span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span lang="FR" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-size: 10pt;">Travaillez
le beurre avec le sucre et le sel puis incorporez l’œuf. Ajoutez la farine, la
levure et la poudre d’amande. Formez une boule de </span><span lang="FR" style="font-size: 10pt;">p<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">âte
et laissez-la reposer au frigo une heure. Etalez la </span>p<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">âte au rouleau
et découpez les sablés à l’emporte-pièce. Enfournez à 175°C pendant 15 minutes.<o:p></o:p></span></span></span></div>
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<span lang="FR" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-size: 10pt;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Pour
la ganache, portez la crème à ébullition. Versez-la sur le chocolat coupé en
petit morceaux. Attendez 30 secondes puis remuer jusqu’à ce que le chocolat
soit bien fondu et la crème bien lisse. Laissez la ganache durcir un peu avant
de l’étaler sur les sablés…<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnn3ekJk4K36VkOx4rA_jGm8usFfa8qozF1V5ur2W1cHb4ZT68STjwA-pPh2C2rUeV_opMoOaq2qI2LSWGGubv7DZ0baCioeiKCdQltS9CtS_gkWKrUQVzzMHC3FYOZgRE2KmR7rDhxdVQ/s1600/stars3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnn3ekJk4K36VkOx4rA_jGm8usFfa8qozF1V5ur2W1cHb4ZT68STjwA-pPh2C2rUeV_opMoOaq2qI2LSWGGubv7DZ0baCioeiKCdQltS9CtS_gkWKrUQVzzMHC3FYOZgRE2KmR7rDhxdVQ/s1600/stars3.jpg" /></a></div>
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<span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span></div>
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<span lang="FR" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-size: 10pt;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span style="color: #666666;">La
ricetta in italiano</span><span style="color: #999999;"><o:p></o:p></span></span></span></div>
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<br /></div>
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<span style="font-size: 10pt;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Preparazione
: 20 minuti<o:p></o:p></span></span></div>
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<span style="font-size: 10pt;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Riposo
: 1 ora<o:p></o:p></span></span></div>
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<span style="font-size: 10pt;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cottura
: 15 minuti<o:p></o:p></span></span></div>
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<span style="font-size: 10pt;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingredienti
per circa 20 biscotti :<o:p></o:p></span></span></div>
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<br /></div>
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<span style="font-size: 10pt;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">230 g
di farina<o:p></o:p></span></span></div>
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<span style="font-size: 10pt;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">60 g di
mandorle in polvere <o:p></o:p></span></span></div>
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<span style="font-size: 10pt;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">120 g
di burro a temperatura ambiante<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: 10pt;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">80 g di
zucchero<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: 10pt;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 uovo<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: 10pt;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 pizzico
di sale<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: 10pt;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 cucchiaino
di lievito per dolci<o:p></o:p></span></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: 10pt;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Per la
ganache :<o:p></o:p></span></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-size: 10pt;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">150 g
di cioccolato fondente <span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><o:p></o:p></span></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span lang="FR" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-size: 10pt;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">15
cl di panna liquida<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-size: 10pt;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Lavorate il burro con
lo zucchero e il sale. Incorporate l’uovo. Aggiungete la farina, il lievito e
le mandorle.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-size: 10pt;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Formate una palla e
lasciatela in frigo per un’ora. Stendete la pasta col mattarello e ritagliate i
biscotti. Cuocete per 15 minuti a 175°C.<o:p></o:p></span></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-size: 10pt;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Per la ganache, fate
bollire la panna. Versatela sul cioccolato tagliato a pezzetti. Aspettate 30
secondi e mescolate finché il cioccolato sia ben fuso e la crema liscia. Lasciate
la ganache indurirsi un po’ prima di spalmarla sui biscotti…</span></span><span style="font-family: Arial, sans-serif; font-size: 10pt;"><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieD4y0FrGUCLyK7u2m-suWIW1Waa8pGP5DroaGeIqop0H01slza48pzOpY8HUH83044_s6wAqZXKEI3UklJfDLpwMVHhVT-FwO-BK4ORijppFvf6NMuwZz_2pKRzIDugtzgU3sxA0RdJnd/s1600/stars1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieD4y0FrGUCLyK7u2m-suWIW1Waa8pGP5DroaGeIqop0H01slza48pzOpY8HUH83044_s6wAqZXKEI3UklJfDLpwMVHhVT-FwO-BK4ORijppFvf6NMuwZz_2pKRzIDugtzgU3sxA0RdJnd/s1600/stars1.jpg" /></a></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-size: 10pt;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></span></div>Eloïsehttp://www.blogger.com/profile/12216889477527289520noreply@blogger.com0tag:blogger.com,1999:blog-3757318634829041645.post-46795664208419610272012-04-08T10:25:00.001-07:002012-04-08T10:26:25.604-07:00Lapins de Pâques... Coniglietti pasquali<div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgooSlY2Qp7Cr8-igvfYOcVoopURvoUazwe0ATiAs81S3Az6G8g2uroPe-Rt8imT8fJclIAKMIQm4ycdn550ix8_XACRfAZ5GAbsqrHplSe1S1G_ycQDwHvbCZs2DcbLiLoBXLnzVpm_9S9/s1600/lapins2.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgooSlY2Qp7Cr8-igvfYOcVoopURvoUazwe0ATiAs81S3Az6G8g2uroPe-Rt8imT8fJclIAKMIQm4ycdn550ix8_XACRfAZ5GAbsqrHplSe1S1G_ycQDwHvbCZs2DcbLiLoBXLnzVpm_9S9/s1600/lapins2.jpg" /></a></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Recette de base de <a href="http://www.amazon.fr/gp/product/images/2501059891/ref=dp_image_0?ie=UTF8&n=301061&s=books">Martha Stewart</a></span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Préparation : 20 minutes</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Repos : 1 heure</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cuisson : 15 minutes</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingrédients pour une trentaine de biscuits :</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">400 g de farine</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 cuill. à café de levure chimique</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">½ cuill. à café de sel</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">115 g de beurre à température ambiante</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">200 g de sucre</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 œufs</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">60 ml de crème de cassis</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyakTYnmsw0bABz9X8VmEWkpCiTs9BfR5SlKrUoFvuqAYLGFHP04_3Ixgtc3SpSAYt5fWSPkZ9Ed9R1F6Uiprul6nWR8TjE80jwOOf0a0z0UfODcdsxi9qTmoYfr0C9JsXtHBHUGfZfbjY/s1600/lapins3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyakTYnmsw0bABz9X8VmEWkpCiTs9BfR5SlKrUoFvuqAYLGFHP04_3Ixgtc3SpSAYt5fWSPkZ9Ed9R1F6Uiprul6nWR8TjE80jwOOf0a0z0UfODcdsxi9qTmoYfr0C9JsXtHBHUGfZfbjY/s1600/lapins3.jpg" /></a></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Tamisez ensemble la farine, la levure et le sel. Battez le beurre et le sucre pour obtenir un mélange clair et mousseux. Ajoutez les œufs et la crème de cassis, puis incorporez la farine. Enveloppez la pâte de film alimentaire et laissez reposer une heure au frigo. Préchauffez le four à 180°C. Etalez la pâte au rouleau sur un plan de travail fariné et découpez les biscuits à l’emporte-pièce. Placez-les sur une plaque de cuisson recouverte de papier sulfurisé et enfournez pendant 15 minutes. Laissez refroidir sur une grille et décorez-les au glaçage royal (comme <a href="http://lesgourmandisesdeloise.blogspot.fr/2011/08/sables-ambiance-vacances-biscotti-stile.html">ici</a>)…</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdgyHxwrdHOihfemltgZcWzD6a7DdkFQtXEEmN1lJG_gTxWDtkFjGSadgd-VVicO8rQtdxh8zUnP0nC1z8uBq6BKWNZS8YaIjNrfL6eqnxK46lbBEtViIaBSd0Qf2k2gauk9wXXifNEPEW/s1600/lapins1+copia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdgyHxwrdHOihfemltgZcWzD6a7DdkFQtXEEmN1lJG_gTxWDtkFjGSadgd-VVicO8rQtdxh8zUnP0nC1z8uBq6BKWNZS8YaIjNrfL6eqnxK46lbBEtViIaBSd0Qf2k2gauk9wXXifNEPEW/s1600/lapins1+copia.jpg" /></a></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">La ricetta in italiano</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ricetta base di <a href="http://www.amazon.fr/Martha-Stewarts-Cookies-Treats-Share/dp/0307394549/ref=sr_1_8?ie=UTF8&qid=1333905544&sr=8-8">Martha Stewart </a></span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Preparazione : 20 minuti</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Riposo : 1 ora</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cottura : 15 minuti</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingredienti per 30 biscotti :</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">400 g di farina</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 cucchiaini di lievito per dolci</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">½ cucchiaino di sale</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">115 g di burro a temperatura ambiente </span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">200 g di zucchero</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 uova</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">60 ml di liquori di ribes nero</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Mescolate insieme la farina, il lievito e il sale. Sbattete il burro con lo zucchero per ottenere un composto chiaro e spumoso. Aggiungete le uova e il liquore di ribes nero, poi incorporate la farina. Avvolgete l’impasto nella pellicola e mettete in frigo per un’ora. Scaldate il forno a 180°C. Stendete l’impasto su un piano di lavoro infarinato e ritagliate le forme con un taglia biscotto. Disponete su una teglia rivestita da carta da forno e fate cuocere per 15 minuti. Lasciate raffreddare e decorate con la glassa (come <a href="http://lesgourmandisesdeloise.blogspot.fr/2011/08/sables-ambiance-vacances-biscotti-stile.html">qui</a>).</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8y80gwp8-UKu6kxcOWR2Du09miJwvl1IVRglUkQfOQ-DJanw4S9uL3FCuM1frGIycs3FaMlJlsYHkdY9fjgkM50jo0Eu9quo1HSH0vv5KmpawfhV2QQesn0oGIX02BQzGKTUN8M6h75B9/s1600/lapins4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8y80gwp8-UKu6kxcOWR2Du09miJwvl1IVRglUkQfOQ-DJanw4S9uL3FCuM1frGIycs3FaMlJlsYHkdY9fjgkM50jo0Eu9quo1HSH0vv5KmpawfhV2QQesn0oGIX02BQzGKTUN8M6h75B9/s1600/lapins4.jpg" /></a></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div>Eloïsehttp://www.blogger.com/profile/12216889477527289520noreply@blogger.com1tag:blogger.com,1999:blog-3757318634829041645.post-77383543454421939592012-03-25T13:14:00.001-07:002012-03-25T13:17:57.990-07:00Cookies noix de cajou et confiture de lait... Cookies anacardi e dulce de leche<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZjFzaQUTNp0-d9EBMzXCzlHG4newXaNR5SAHyzlzasmBY3k7rslt3nwsvzjc8UZN-CFQuRXkJeZtM94ENOeOY62a4i17e5ba8l-l3DzOBZ_AxSvdZpRskN6uMYJhHnDyYnTi93N6tQ785/s1600/cookie+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZjFzaQUTNp0-d9EBMzXCzlHG4newXaNR5SAHyzlzasmBY3k7rslt3nwsvzjc8UZN-CFQuRXkJeZtM94ENOeOY62a4i17e5ba8l-l3DzOBZ_AxSvdZpRskN6uMYJhHnDyYnTi93N6tQ785/s1600/cookie+2.jpg" /></a></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Préparation : 20 minutes</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Repos : 15 minutes</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cuisson : 10 minutes</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingrédients pour une douzaine de cookies :</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">150 g de cassonade</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">80 g de beurre</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">220 g de farine</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 œuf</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">½ sachet de levure</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 cuill. à café de sel</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">100 g de noix de cajou</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 cuill. à café de confiture de lait par cookie</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Travaillez le beurre pour le ramollir (beurre pommade). Ajoutez le sucre et le sel et mélangez vigoureusement. Ajoutez l’œuf. Incorporez progressivement la farine et la levure. Terminez par les noix de cajou grossièrement hachées. Faites reposer la pâte 15 minutes au frigo. </span><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Formez des boules de pâte, aplatissez-les et creusez-les au centre pour y déposer une cuillère de confiture de lait. Refermez avec un autre cercle de pâte et soudez bien les bords. </span><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Enfournez à 170°C pendant 10 minutes environ.</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8ZoOgocEexTHIjB0tIiddRPalGXbWQ2P72Sn2Ko0fUCv1TzW5VUqbdaHKQ5KDT4-3XEkh5xPxpQ6E0GG2JyG1JJHaPmZ_i2e_KNaqgU_n0YQEkyAz7-u91vTPYNRSOEuq-bLSJjYW8_dC/s1600/cookies1+copia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8ZoOgocEexTHIjB0tIiddRPalGXbWQ2P72Sn2Ko0fUCv1TzW5VUqbdaHKQ5KDT4-3XEkh5xPxpQ6E0GG2JyG1JJHaPmZ_i2e_KNaqgU_n0YQEkyAz7-u91vTPYNRSOEuq-bLSJjYW8_dC/s1600/cookies1+copia.jpg" /></a></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
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</span></div><div style="text-align: justify;"><span style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">La ricetta in italiano</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Preparazione : 20 minuti</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Riposo : 15 minuti</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cottura : 10 minuti</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingredienti per circa 12 cookies :</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">150 g di zucchero grezzo </span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">80 g di burro</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">220 g di farina</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 uovo</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 cucchiaino di lievito</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 cucchiaino di sale</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">100 g di anacardi</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 cucchiaino di dulce de leche per ogni cookie</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Lavorate il burro per ammorbidirlo (a pomata). Aggiungete lo zucchero e il sale e mescolate vigorosamente. Aggiungete l’uovo. Incorporate progressivamente la farina e il lievito. Terminate con gli anacardi tagliati grossolanamente. Lasciate l’impasto in frigo per 15 minuti. </span><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Formate delle palline d’impasto che appiattite e scavate in centro per depositare un cucchiaino di dulce de leche. Richiudete con un altro cerchio d’impasto e attaccate bene i bordi. </span><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Fate cuocere in forno a 170°C per 10 minuti.</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijfzAVbB-qQpG1se5uSMrunFwuS9ypKQlKXfOAaT7jT0FglQ1643ZlsNSW4YAUYYfkcDJ5F6PKrMf5VGokR33hYSO8-sC_2k_QN5ZbMk6elnzKVMV7HzlsEiq4mFl7Yyedkj24k68EO0XJ/s1600/cookies6+copia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijfzAVbB-qQpG1se5uSMrunFwuS9ypKQlKXfOAaT7jT0FglQ1643ZlsNSW4YAUYYfkcDJ5F6PKrMf5VGokR33hYSO8-sC_2k_QN5ZbMk6elnzKVMV7HzlsEiq4mFl7Yyedkj24k68EO0XJ/s1600/cookies6+copia.jpg" /></a></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div>Eloïsehttp://www.blogger.com/profile/12216889477527289520noreply@blogger.com0tag:blogger.com,1999:blog-3757318634829041645.post-3629052815195098242012-02-05T12:15:00.000-08:002012-02-05T12:25:43.952-08:00Pancakes du dimanche... Pancakes della domenica<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPFnaPk3X2OSmOfJsl2A3ytm6p7Jg-pI0Xy9gKw6Kk53iArWkgyWTdZ-V9wK_J-kObqcl27X5O4SE6VSHiB4tszY_bAvNt5wUxgt1J4ZpLKgaDfgb3rMDh9aM1hzkUGrgEvjrY1I0gRj9j/s1600/pancakes1+copia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPFnaPk3X2OSmOfJsl2A3ytm6p7Jg-pI0Xy9gKw6Kk53iArWkgyWTdZ-V9wK_J-kObqcl27X5O4SE6VSHiB4tszY_bAvNt5wUxgt1J4ZpLKgaDfgb3rMDh9aM1hzkUGrgEvjrY1I0gRj9j/s1600/pancakes1+copia.jpg" /></a></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
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</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Préparation : 15 minutes</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Repos : 30 minutes</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cuisson : 20 minutes (2 minutes par pancakes)</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingrédients pour une dizaine de pancakes :</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">200 g de farine</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 œuf</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">20 g de sucre</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">50 g de beurre fondu</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 yaourt</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">20 cl d’eau</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 c. à café de levure chimique</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 poignée de raisins secs</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Dans un récipient, mélangez la farine, le sucre, le sel et la levure. Dans un autre bol, battez l’œuf avec le yaourt. Ajoutez le beurre fondu, puis l’eau. Versez cette préparation sur la farine, et mélangez pour obtenir une pâte lisse. Ajoutez les raisins secs. Laissez reposer 30 minutes.</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Faites chauffer une goutte d’huile dans une petite poêle antiadhésive et versez une louche de pâte. Retournez le pancake quand de petites bulles apparaissent à la surface. Faites dorer l’autre côté… et le ptit dèj du dimanche est prêt !</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4eFon4iEfHXkMcDa0zri98kD-hXfb9_jpQzqGrrMFuX6mqJKjzCzuZ_u565QtyAXuBA7h3DWE9OHeqKS1c490tnIdWjrH31tvMWK9A6mcC2Q87jVTWyp9IExoYdarPd6xpEZDnCUE9VKe/s1600/pancakes2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4eFon4iEfHXkMcDa0zri98kD-hXfb9_jpQzqGrrMFuX6mqJKjzCzuZ_u565QtyAXuBA7h3DWE9OHeqKS1c490tnIdWjrH31tvMWK9A6mcC2Q87jVTWyp9IExoYdarPd6xpEZDnCUE9VKe/s1600/pancakes2.jpg" /></a></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">La ricetta in italiano </span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Preparazione : 15 minuti</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Riposo : 30 minuti</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cottura : 20 minuti (2 minuti per pancakes)</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingredienti per una decina di pancakes :</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">200 g di farina</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 uovo</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">20 g di zucchero</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">50 g di burro fuso</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 yogurt</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">20 cl d’acqua</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 cucchiaino di lievito per dolci</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 manciata di uvetta</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">In una ciotola, mescolate la farina, lo zucchero, il sale e il lievito. In un’altra ciotola, sbattete l’uovo insieme allo yogurt. Aggiungete il burro fuso e poi l’acqua. Versate questa preparazione sulla farina e mescolate per ottenere un impasto liscio. Aggiungete l’uvetta. Lasciate riposare per 30 minuti.</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Scaldate un goccio d’olio in una piccola padella antiaderente e versate un mestolino d’impasto. Girate il pancake quando vedete comparire delle bollicine sulla superficie. Fate dorare l’altro lato… ed ecco pronta la colazione della domenica mattina !</span></div>Eloïsehttp://www.blogger.com/profile/12216889477527289520noreply@blogger.com1tag:blogger.com,1999:blog-3757318634829041645.post-68589820511376043502012-01-08T05:02:00.000-08:002012-01-08T05:02:23.489-08:00Financiers tout légers... Financiers leggeri...<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSJIiHyj7zJekPVLLppEfCEC8bV5dhs-lwR6-PcOr2SVv5996faEtEuEBO4liCmsd-NizMHz3opYWBDc5Uz3Vaqn2W1uL2mmyF_54JeXVRFqy7Ej0HRIJScxw-qn_Z3HAKOYxunuZwG5Rs/s1600/SDIM0070.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSJIiHyj7zJekPVLLppEfCEC8bV5dhs-lwR6-PcOr2SVv5996faEtEuEBO4liCmsd-NizMHz3opYWBDc5Uz3Vaqn2W1uL2mmyF_54JeXVRFqy7Ej0HRIJScxw-qn_Z3HAKOYxunuZwG5Rs/s1600/SDIM0070.jpg" /></a></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
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</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Préparation : 20 minutes</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cuisson : 15 minutes</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingrédients pour 6 financiers :</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 blancs d’œufs</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">60 g de sucre</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">80 g de poudre d’amandes</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">50 g de farine</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">40 g de beurre</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 pincée de sel</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Mélangez la moitié du sucre avec la poudre d’amandes et la farine. Battez les blancs en neige ferme avec la pincée de sel et le reste de sucre. Ajoutez délicatement les blancs au mélange précédent, en soulevant la pâte avec une spatule. Faites fondre le beurre à feu doux et incorporez-le à la pâte. </span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Versez la pâte dans les moules et enfournez à 180°C pendant 15 minutes environ. Vérifiez la cuisson en plantant la pointe d’un couteau qui doit ressortir sèche.</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2x9rP2z_qFFUWZdM6hA7ilbIdMmvqVmEQK_foL1Xfdm48uaag6p7xmPGi5Zymi-RSKHhgVhmtWggZuxsaN3oNgNnNVRdqlpq3wgXUgEsNP0k7pQyg0Dj8B34xKECk-FEBFtwUDYryXOpo/s1600/SDIM0052.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2x9rP2z_qFFUWZdM6hA7ilbIdMmvqVmEQK_foL1Xfdm48uaag6p7xmPGi5Zymi-RSKHhgVhmtWggZuxsaN3oNgNnNVRdqlpq3wgXUgEsNP0k7pQyg0Dj8B34xKECk-FEBFtwUDYryXOpo/s1600/SDIM0052.jpg" /></a></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">La ricetta in italiano</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Preparazione : 20 minuti</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cottura : 15 minuti</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingredienti per 6 financiers :</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 albumi</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">60 g di zucchero</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">80 g di mandorle in polvere</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">50 g di farina</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">40 g di burro</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 pizzico di sale</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Mescolate la metà dello zucchero con la polvere di mandorle e la farina. Montate a neve gli albumi con il pizzico di sale e l’altra metà dello zucchero. Aggiungete delicatamente gli albumi al composto precedente, mescolando l’impasto con una spatola. Fate sciogliere il burro a fuoco basso e incorporate all’impasto. </span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Versate nella formine e fate cuocere per circa 15 minuti a 180°C. Controllate la cottura con la punta di un coltello che deve uscire asciutta. </span></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZEPpK2fyCq7AqUTsfqP6JQh1i7a6xh55imuJ4WxsccutJfBoWFg3nnLT7b-XGPrm82ZNzkbNLn44E09-BAPc-obFs9OH7wg-3GTnOlXVCfmuqeZ_z_TutBeXjy4B1-24TnqO5Z3C5aAMh/s1600/SDIM0042-62+copia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZEPpK2fyCq7AqUTsfqP6JQh1i7a6xh55imuJ4WxsccutJfBoWFg3nnLT7b-XGPrm82ZNzkbNLn44E09-BAPc-obFs9OH7wg-3GTnOlXVCfmuqeZ_z_TutBeXjy4B1-24TnqO5Z3C5aAMh/s1600/SDIM0042-62+copia.jpg" /></a></div><div style="text-align: justify;"><span style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div>Eloïsehttp://www.blogger.com/profile/12216889477527289520noreply@blogger.com4tag:blogger.com,1999:blog-3757318634829041645.post-20709157195736655102011-11-27T11:22:00.000-08:002011-11-27T11:25:43.991-08:00Gaufrettes à la confiture.... Cialdine alla marmellata<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY-2hv8EF92vkjQWNMNy5bV3JO9j6F6yLid_srVTd0qwpq6EnMZxWnYeoy28dtmpG-jT2XrCG9Hhjhn4NHTtOtTPz0fftqVVyABiY5qsQtCJEhk6m0rVuJ8x-mucSNiFVou6G4BdFq4GUS/s1600/SDIM0404.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY-2hv8EF92vkjQWNMNy5bV3JO9j6F6yLid_srVTd0qwpq6EnMZxWnYeoy28dtmpG-jT2XrCG9Hhjhn4NHTtOtTPz0fftqVVyABiY5qsQtCJEhk6m0rVuJ8x-mucSNiFVou6G4BdFq4GUS/s1600/SDIM0404.jpg" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
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</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Préparation : 15 minutes</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Repos : 30 minutes</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cuisson : 30 minutes environ </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">(Tout dépend du nombre de gaufrettes que vous pouvez faire à la fois… Ici c’est une plaque de 8 mini gaufrettes)</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingrédients pour une trentaine de gaufrettes :</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">3 œufs</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">100 g de sucre</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">120 g de beurre</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">250 g de farine</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmLcou7gyG1pD2xqrdimg3VY6STCm6KY98wG-fzJm9PJoKvin5tVjwcQF2UQCLH59hDy0V6bN8qfInXZ8rRQCcgKhhhqpP4Y88wEUdehSv59DsSwfUFRGIhLKEhKahiNCYDEYkKcXUTv8y/s1600/SDIM0416.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmLcou7gyG1pD2xqrdimg3VY6STCm6KY98wG-fzJm9PJoKvin5tVjwcQF2UQCLH59hDy0V6bN8qfInXZ8rRQCcgKhhhqpP4Y88wEUdehSv59DsSwfUFRGIhLKEhKahiNCYDEYkKcXUTv8y/s1600/SDIM0416.jpg" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Fouettez les œufs et le sucre pour obtenir un mélange mousseux. Incorporez le beurre fondu. Ajoutez la farine et mélangez bien, la pâte est assez épaisse. Laissez-la reposer 30 minutes au frigo.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Faites chauffer un gaufrier équipé de plaques fines. Placez-y des petites boules de pâte (leur taille dépend de votre gaufrier…). Faites cuire les gaufrettes jusqu’à ce qu’elles soient bien dorées, 2 minutes environ. Faites refroidir sur une grille. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Garnissez-les de la confiture de votre choix… Ici, une excellente confiture de figues et noix, réalisée et offerte pour l’occasion par Mr B, dont vous retrouvez les chouettes recettes <a href="http://yoserveur.boulay.me/wordpress/"><b>ici</b></a> ! </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghMv6AFUQjYWKA3AxZN00FYXJoTJbey13QWryN4s2iLKYPDQXHc9at3irBrQ1AjhpVgCfvI7WOMYgS4ByQq3Y86RMiHTZGF2uMrk-816KradJ-JS0d7A3XDZdBd59Ifsr86ZGMQDTGU_fd/s1600/Senza+titolo-1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghMv6AFUQjYWKA3AxZN00FYXJoTJbey13QWryN4s2iLKYPDQXHc9at3irBrQ1AjhpVgCfvI7WOMYgS4ByQq3Y86RMiHTZGF2uMrk-816KradJ-JS0d7A3XDZdBd59Ifsr86ZGMQDTGU_fd/s1600/Senza+titolo-1.jpg" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">La ricetta in italiano</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cialdine alla marmellata</span></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Preparazione : 15 minuti</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Riposo : 30 minuti</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cottura : 30 minuti circa </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">(Dipende da quante cialde potete far cuocere contemporaneamente… Qui è una teglia da 8 cialdine)</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingredienti per una trentina di cialdine :</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">3 uova</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">100 g di zucchero</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">120 g di burro</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">250 g di farina</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzuNa41tz5Bltkk_9yvBW_TOZKqw0F0kcsAXhDTCw_Ipt4iXOcLw7sxs5_ipPyu39EWQ7Ox2WE_hRXtcNsR1BjIvmzFE4oyIwCTnemj69A1FgqTh1HGpoXHgkNCzjcbyKoAuTzFAElOZ86/s1600/gaufrettes1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzuNa41tz5Bltkk_9yvBW_TOZKqw0F0kcsAXhDTCw_Ipt4iXOcLw7sxs5_ipPyu39EWQ7Ox2WE_hRXtcNsR1BjIvmzFE4oyIwCTnemj69A1FgqTh1HGpoXHgkNCzjcbyKoAuTzFAElOZ86/s1600/gaufrettes1.jpg" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
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</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Sbattete le uova e lo zucchero per ottenere un composto spumoso. Incorporate il burro fuso. Aggiungete la farina e mescolate bene, l’impasto è abbastanza denso. Lasciatelo riposare per 30 minuti in frigo.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Fate scaldare l’apparecchio per le cialde. Disponete palline d’impasto (da dimensionare in base al vostro apparecchio per cialde, qui sono mini cialdine). Fate cuocere fino ad ottenere un bel dorato, circa 2 minuti. Lasciate raffredare su una griglia.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Farcite con la marmellata che preferite… Qui, è l’eccelente marmellata ficchi e noci, realizzata e regalata da Mr B, di cui trovate le belle ricette <b><a href="http://yoserveur.boulay.me/wordpress/">qui</a> </b>!</span></div>Eloïsehttp://www.blogger.com/profile/12216889477527289520noreply@blogger.com3tag:blogger.com,1999:blog-3757318634829041645.post-8888103211772205812011-11-06T06:12:00.000-08:002011-11-06T06:12:25.685-08:00Un dimanche de pluie = chocolat à la petite cuillère…. Domenica di pioggia = cioccolato al cucchiaio<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_vuDqCoMzVVAnW-lhtGLKNVnyfQLwpXvQQH0stDoe4NMmDVetak2-QsA-aVXjikNJfLsPaM2tVRcC4w5DWbpZhUZrDIoD2PQgqUFTo20OaQPwWqzU-LRVq1uiDoj-ixMeXvhpiGiGwM3d/s1600/coulantschoc+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_vuDqCoMzVVAnW-lhtGLKNVnyfQLwpXvQQH0stDoe4NMmDVetak2-QsA-aVXjikNJfLsPaM2tVRcC4w5DWbpZhUZrDIoD2PQgqUFTo20OaQPwWqzU-LRVq1uiDoj-ixMeXvhpiGiGwM3d/s1600/coulantschoc+2.jpg" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
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</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Préparation : 10 minutes</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cuisson : 15 minutes</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingrédients pour 5 mi- cuits :</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">80 g de beurre</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">140 g de chocolat pâtissier</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">4 œufs</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">70 g de sucre</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">50 g de farine</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Faites fondre le beurre et le chocolat à feu très doux. Dans un récipient, fouettez les œufs et le sucre. Incorporez le mélange beurre-chocolat en remuant le moins possible. Ajoutez la farine et mélangez avec une spatule. Versez la pâte dans des ramequins et enfournez à 180°C pendant 15 minutes…</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Dégustez tiède directement à la petite cuillère… </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0TF5nkZBNRM5kHsx_0d7bVcHTN31skmWefFywgqogp8x9TT2EfgtJ0ieyuinNqbKDJD3bBmNYgSXR6ZKK3WBGlGlZs0IDTc8HeZPiNwgP9y532-2Upf4JYTV5weydRp9OtXbx4gG7CBvl/s1600/coulantschoc+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0TF5nkZBNRM5kHsx_0d7bVcHTN31skmWefFywgqogp8x9TT2EfgtJ0ieyuinNqbKDJD3bBmNYgSXR6ZKK3WBGlGlZs0IDTc8HeZPiNwgP9y532-2Upf4JYTV5weydRp9OtXbx4gG7CBvl/s1600/coulantschoc+1.jpg" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">La ricetta in italiano</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Preparazione : 10 minuti</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cottura : 15 minuti</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingredienti per 5 tortini :</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">80 g di burro</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">140 g di cioccolato fondente</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">4 uova</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">70 g di zucchero</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">50 g di farina</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7gwqtNGXiu4WfUNwt77O-39oAcugaUhe_tFKmHHbeDtagM9ckJoQkkY2rAica8xpEmxuTt1QFAyAEVVxGoC5QoxucDrvtP7b7wi6RxJ0x3ELilonZ_wWztPXl7wsjS_phZuZNfA6j9Zri/s1600/coulantschoc+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7gwqtNGXiu4WfUNwt77O-39oAcugaUhe_tFKmHHbeDtagM9ckJoQkkY2rAica8xpEmxuTt1QFAyAEVVxGoC5QoxucDrvtP7b7wi6RxJ0x3ELilonZ_wWztPXl7wsjS_phZuZNfA6j9Zri/s1600/coulantschoc+3.jpg" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Fate sciogliere il burro con il cioccolato in un pentolino, a fuoco basso. In una ciotola, sbattete le uova con lo zucchero. Aggiungete il composto burro-cioccolato. Incorporate la farina e mescolate con una spatola. Versate l’impasto nelle formine e fate cuocere a 180° per 15 minuti…</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Da mangiare tiepido, direttamente con il cucchiaino…</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXkml6ZAI2IL5X6kca0tno4v3ZUKZclT_mMx8zqqk9iRj31YAeT9OMXw_WVp2Nqg7cLMZP3CoZMAo8I1JmxNlXAD8MAu8aEMXGblgLsRqXCGoArxbecqiNhu4Yk8WL9wpBp5nPT8xruL3i/s1600/coulantschoc+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXkml6ZAI2IL5X6kca0tno4v3ZUKZclT_mMx8zqqk9iRj31YAeT9OMXw_WVp2Nqg7cLMZP3CoZMAo8I1JmxNlXAD8MAu8aEMXGblgLsRqXCGoArxbecqiNhu4Yk8WL9wpBp5nPT8xruL3i/s1600/coulantschoc+4.jpg" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div>Eloïsehttp://www.blogger.com/profile/12216889477527289520noreply@blogger.com8tag:blogger.com,1999:blog-3757318634829041645.post-39255375815751369292011-10-09T10:15:00.000-07:002011-10-09T10:15:50.030-07:00Happy Monday cookies !<div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeicY-w3byJzV0Lf68iW4ORwrdvY2_UVZaOUcEeAtFENg1NOm9JQjCnkPXwToStgNkJrGHmIOYTkZvfdhAegypGYOghy57qxiTzTDt7_PBW9hymg4pvwkUD6q6-RMwEI6MLR4vI5AQ2bmY/s1600/SDIM8274.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeicY-w3byJzV0Lf68iW4ORwrdvY2_UVZaOUcEeAtFENg1NOm9JQjCnkPXwToStgNkJrGHmIOYTkZvfdhAegypGYOghy57qxiTzTDt7_PBW9hymg4pvwkUD6q6-RMwEI6MLR4vI5AQ2bmY/s1600/SDIM8274.jpg" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Préparation : 15 minutes</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Repos : 1 heure</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cuisson : 15 minutes </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingrédients pour environ 40 sablés :</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">250 g de farine</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">120 g de sucre</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">120 g de beurre</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 œuf</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">½ cuill. à café de fleur de sel</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 cuill. à soupe de mélange 4 épices (cannelle, badiane, cardamome, girofle)</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Dans un récipient, mélangez la farine, le sucre, le sel et le mélange 4 épices. Ajoutez le beurre froid, coupé en petits morceaux et sablez du bout des doigts. Incorporez l’œuf et formez une boule de pâte sans trop la travailler. Laissez-la reposer une heure au frigo.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Etalez la pâte au rouleau sur un plan de travail bien fariné. Découpez des petits biscuits à l’emporte-pièce. Faites cuire environ 15 minutes à 160°C.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHXHuNPy9FH0aQmgnHjIxExvkwSj69WBxV24sz_GGZS8WJlLLBXSO5zeoGACrsNH1Hmq2HQ12ozndpvStVc1PewLqRxd_xbf78oMeSrPQU39xfznxAbfgmvCRmqPPDqIgxUly_dYolyYGa/s1600/SDIM8266+copia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHXHuNPy9FH0aQmgnHjIxExvkwSj69WBxV24sz_GGZS8WJlLLBXSO5zeoGACrsNH1Hmq2HQ12ozndpvStVc1PewLqRxd_xbf78oMeSrPQU39xfznxAbfgmvCRmqPPDqIgxUly_dYolyYGa/s1600/SDIM8266+copia.jpg" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">La ricetta in italiano</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Preparazione : 15 minuti</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Riposo : 1 ora</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cottura : 15 minuti</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingredienti per circa 40 biscotti :</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">250 g di farina</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">120 g di zucchero</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">120 g di burro</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 uovo</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">½ cucchiaino di fior di sale</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 cucchiaio di misto 4 spezie (cannella, anice stellato, cardamomo, garofano)</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">In una ciotola, mescolate la farina, lo zucchero, il sale e il misto 4 spezie. Aggiungete il burro freddo tagliato a pezzetti. Lavorate con la punta delle dita fino ad ottenere un composto sabbioso. Incorporate l’uovo e formate una palla d’impasto senza lavorarla troppo. Lasciatela per un’ora in frigo.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Stendete l’impasto con il mattarello su un ripiano infarinato. Ritagliate delle formine col taglia biscotto. Fate cuocere per circa 15 minuti a 160°C.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijSCd86HrMa1dL5v5x0fRzbSk-LUeREX21cI1StiMTRLUNavYBDZDHIP-KS8AAYicBEMjq9gD3D8tiruOF8JHoopbqTJcYu43azkyRlv17yMJxpxvwJY3KSG9YNpDPntF0R0d2X6zeGiEB/s1600/SDIM8277.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijSCd86HrMa1dL5v5x0fRzbSk-LUeREX21cI1StiMTRLUNavYBDZDHIP-KS8AAYicBEMjq9gD3D8tiruOF8JHoopbqTJcYu43azkyRlv17yMJxpxvwJY3KSG9YNpDPntF0R0d2X6zeGiEB/s1600/SDIM8277.jpg" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div>Eloïsehttp://www.blogger.com/profile/12216889477527289520noreply@blogger.com4tag:blogger.com,1999:blog-3757318634829041645.post-16685838595113563182011-09-25T09:30:00.000-07:002011-09-25T09:33:00.581-07:00Mûres, cueillette et tartelettes... More, raccolta e tartelettes...<div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLL99i40HsZ7jCgB6HChozMISv5ummTNETqo0yQ6gEKXt1RaqCJM-7oP0TXgKP0gyR5jO6FIiy0COu8vPo9js7o5kHgVIKnfDG82p3Dv7r1lNh6Lkkq1PZbzhIyGMgRCejgnLDWPozoACQ/s1600/tartelette+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLL99i40HsZ7jCgB6HChozMISv5ummTNETqo0yQ6gEKXt1RaqCJM-7oP0TXgKP0gyR5jO6FIiy0COu8vPo9js7o5kHgVIKnfDG82p3Dv7r1lNh6Lkkq1PZbzhIyGMgRCejgnLDWPozoACQ/s1600/tartelette+1.jpg" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Préparation : 20 minutes</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Repos : 30 minutes</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cuisson : 20 minutes</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingrédients pour 6 tartelettes :</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">200 g de farine</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">100 g de beurre</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">20 g d’eau</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 œuf</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">20 g de sucre</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 g de sel</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">200 g de mûres</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">6 cuill. à soupe de sucre</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Dans un récipient, travaillez la farine et le beurre du bout des doigts pour obtenir un mélange sableux. Faites un puis au centre, ajoutez l’eau, le sucre, le sel et l’œuf. Mélangez délicatement pour amalgamer tous les ingrédients. Formez une boule de pâte et laissez là reposer 30 minutes au frigo.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Etendez la pâte au rouleau et garnissez 6 petits moules. Répartissez les mûres et le sucre sur chaque tartelette. Décorez avec les restes de pâtes découpés à l’emporte-pièce et enfournez à 180°C pendant 20 minutes. Délicieux accompagné d’une chantilly maison…</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdLhWM6LVU4b8z-JaN9GpT8GmqXY9JTMI690k05cNCC1hAExQ1KhjQ2IZV8jMIycERyynGNg-zFHmftx6-EfN3NYRC7hECFJuw1ICo0twuk7wlqslRWD_8BEKz9HnhHOvvPPO4JSpQuBGe/s1600/tartelettes+2+copia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdLhWM6LVU4b8z-JaN9GpT8GmqXY9JTMI690k05cNCC1hAExQ1KhjQ2IZV8jMIycERyynGNg-zFHmftx6-EfN3NYRC7hECFJuw1ICo0twuk7wlqslRWD_8BEKz9HnhHOvvPPO4JSpQuBGe/s1600/tartelettes+2+copia.jpg" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">La ricetta in italiano</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Preparazione : 20 minuti</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Riposo : 30 minuti</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cottura : 20 minuti</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingredienti per 6 tartelettes :</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">200 g di farina</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">100 g di burro</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">20 g d’acqua</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 uovo</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">20 g di zucchero</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 g di sale</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">200 g di more</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">6 cucchiaini di zucchero</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">In una ciotola, lavorate la farina insieme al burro, con la punta delle dita, fino ad ottenere un composto sabbioso. Aggiungete l’acqua, lo zucchero, il sale e l’uovo. Mescolate delicatamente per legare tutti gli ingredienti. Fate una palla, avvolgetela nella pellicola e mettetela in frigo per 30 minuti.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Stendete l’impasto col mattarello e foderate 6 formine. Guarnite ogni tartelette con le more e un po’ di zucchero. Decorate con il resto d’impasto ritagliato con uno stampino e fate cuocere a 170° per 20 minuti. Deizioso accompagnato di panna montata fatta in casa… </span></div>Eloïsehttp://www.blogger.com/profile/12216889477527289520noreply@blogger.com1tag:blogger.com,1999:blog-3757318634829041645.post-1651520405197003592011-08-28T23:38:00.000-07:002011-08-28T23:38:01.175-07:00Sablés ambiance vacances… Biscotti stile vacanza…<div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Pour ne pas laisser les vacances si vite derrière nous, voici de petits sablés vanille et fleur de sel en tenue estivale…</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlviRNR8AUU-LFEw6mbfw6pgykSdOOx522roaQ9N4hfiSrdcmqxMvFfX2TVmWvriFdNbWz3EpESODu4BdS8fb43CuRX9UpTAi3iGYjjFxN5pS1tc5xdq-CjJgdQPgUKHlfjXK9GN5mNm9r/s1600/summercookies1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlviRNR8AUU-LFEw6mbfw6pgykSdOOx522roaQ9N4hfiSrdcmqxMvFfX2TVmWvriFdNbWz3EpESODu4BdS8fb43CuRX9UpTAi3iGYjjFxN5pS1tc5xdq-CjJgdQPgUKHlfjXK9GN5mNm9r/s1600/summercookies1.jpg" /></a></div><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
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</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Préparation : 15 minutes</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Repos :1 heure pour la pâte / 2 heure pour le glaçage</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cuisson : 10 minutes</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingrédient pour environ 30 biscuits :</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">250 g de farine</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">125 g de beurre</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">100 g de sucre</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 sachets de sucre vanillé</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 œuf</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">½ cuill. à café de fleur de sel</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Pour le glaçage : </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 blanc d’œuf</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Sucre glace</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Mélangez la farine, le sucre, le sucre vanillé et la fleur de sel. Ajoutez le beurre froid, coupé en petits morceaux. Travaillez du bout des doigts en émiettant le beurre, jusqu’à l’obtention d’un mélange sableux. Ajoutez l’œuf et amalgamez rapidement. Formez une boule de pâte, recouvrez-la de film alimentaire et laissez-la reposez une heure au frigo. Etalez la pâte sur 2/3 mm d’épaisseur et découper des biscuits de la forme souhaitée. Enfournez à 160°C pour une dizaine de minutes.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Préparez le glaçage : fouettez au batteur électrique le blanc d’œuf, en incorporant petit à petit le sucre glace. Il doit devenir assez épais : si vous faites une légère marque à la superficie du glaçage avec le dos d’une cuillère, celle-ci doit mettre environ 10 seconde à redevenir lisse. Si cela met moins longtemps, ajoutez un peu de sucre glace, si c’est plus long, quelques gouttes d’eau.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Décorez vos sablés avec une poche à douille munie d’un embout très fin. Laissez sécher deux heures environ.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3wdHTzrFOXAlGVjQP4eFmZPhlxxZ3nywc5SWHdxT7zkdeXJHmyemyQd5Nd5xZyFhQ_2rO4IBLRq8GtAAmIoqFSj0WVY0eaUQBzFElv7PRdFQJ5c0FccVRiN8ri43bMCbPM6bD1QKsfCb3/s1600/summercookies2+copia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3wdHTzrFOXAlGVjQP4eFmZPhlxxZ3nywc5SWHdxT7zkdeXJHmyemyQd5Nd5xZyFhQ_2rO4IBLRq8GtAAmIoqFSj0WVY0eaUQBzFElv7PRdFQJ5c0FccVRiN8ri43bMCbPM6bD1QKsfCb3/s1600/summercookies2+copia.jpg" /></a></div><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
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<span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">La ricetta in italiano</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Per non lasciare le vacanze troppo in fretta alle spalle, ecco dei piccoli biscotti in costumi estivi… </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Preparazione : 15 minuti</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Riposo :1 ora per la pasta / 2 ore per la glassa</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cottura : 10 minuti</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingredienti per circa 30 biscotti :</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">250 g di farina</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">125 g di burro</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">100 g di zucchero</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">15 g di zucchero vanigliato</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 uovo</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">½ cucchiaino di fior di sale</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Per la glassa</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 albume</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Zucchero a velo q.b.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Mescolate la farina, lo zucchero, lo zucchero vanigliato e il fior di sale. Aggiungete il burro freddo tagliato a pezzettini. Lavorate con la punta delle dita fino ad ottenere un composto sabbioso. Aggiungete l’uovo e impastare velocemente. Formate una palla, avvolgetela nella pellicola e fatela riposare in frigo per un’ora. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Stendete l’impasto su 2/3 millimetri e ritagliate biscotti dalla forma desiderata e disporgli su una teglia da forno. Fate cuocere a 160° per circa 10 minuti.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Preparate la glassa : con lo sbattitore elettrico, mescolate l’albume aggiungendo piano piano lo zucchero a velo. La glassa deve essere abbastanza densa : se lasciate una traccia sulla sua superficie con un cucchiaio, deve tornare liscia in circa 10 secondi. Se lo fa prima aggiungete un po’ di zucchero, se ci mette di più, qualche goccia d’acqua.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Decorate i biscotti con un sac à poche. Lasciate asciugare per circa 2 ore.</span></div>Eloïsehttp://www.blogger.com/profile/12216889477527289520noreply@blogger.com5tag:blogger.com,1999:blog-3757318634829041645.post-68683398779628037722011-06-05T09:44:00.000-07:002011-08-28T07:29:42.912-07:00Tarte aux cerises... Crostata alle ciliegie<div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">La saison des cerises…, La cueillette et les premiers fruits croqués, perchée sur l’échelle… Résister à la tentation de toutes les manger, là, tout de suite, et réussir à en mettre quelques-unes dans le panier… Pour les cerises un peu moins dodues, un peu moins mûres, un peu plus moches que les autres, vous pouvez les faire cuire et réaliser cette petite tarte simplissime…</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiL8Ydxb75cADZeSQnX4Rth0QTlCH6XpEJDt3nvoFppJG226lnLD74i2hw1BYi4f6tOoxadMAa42FtCTb_tLGfXV_GrobcECkYnsdlZvJ7Y5DSymwx6GhoAxY4sW6xpx29_I9xGjIXNe6S/s1600/cerise1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiL8Ydxb75cADZeSQnX4Rth0QTlCH6XpEJDt3nvoFppJG226lnLD74i2hw1BYi4f6tOoxadMAa42FtCTb_tLGfXV_GrobcECkYnsdlZvJ7Y5DSymwx6GhoAxY4sW6xpx29_I9xGjIXNe6S/s1600/cerise1.jpg" /></a></div><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
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</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingrédients pour une petite tarte (4/6 personnes):</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Pour la pâte :</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">130 g de farine</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">30 g de beurre mou</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">40 g de sucre</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 cuill. à café de levure chimique</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 pincée de sel</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">3/4 cuill. à soupe d’eau froide</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Pour la garniture :</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Un gros bol de cerises</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Un peu de sucre en poudre</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Dans un saladier, travaillez la farine et le beurre coupé en petits morceaux du bout des doigts pour obtenir un mélange sableux. Ajouter le sucre, la levure et le sel. Versez l’eau petit à petit en pétrissant jusqu’à l’obtention d’une pâte homogène. Ramassez en boule et mettez-la au frigo pendant 30 minutes. Pendant ce temps, lavez et équeutez les cerises. Faites les cuire environ 15/20 minutes à feu doux. Laissez refroidir et dénoyautez-les.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Etalez votre pâte au rouleau et déposez-la sur une plaque chemisée de papier cuisson. Déposez les cerises cuites au centre, saupoudrez de sucre et repliez les bords de pâte sur la garniture. Enfournez à 180°C pendant 20/25 minutes. Pour un dessert plus gourmand, vous pouvez accompagner cette tarte de crème fouettée …</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyPDSjdhRIjWRIoJIQ2sx7wee36AGb9QXLiH5JAkrab78dzORMkIkk1JAlBjjOEiCgSLYtIpljm5bf7lVhexY897lSA4qF1hveLeInqOy_uEjm369hpz0wpQYrp-lS9G_T9lJ7HxwZsT-B/s1600/cerise3+copia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyPDSjdhRIjWRIoJIQ2sx7wee36AGb9QXLiH5JAkrab78dzORMkIkk1JAlBjjOEiCgSLYtIpljm5bf7lVhexY897lSA4qF1hveLeInqOy_uEjm369hpz0wpQYrp-lS9G_T9lJ7HxwZsT-B/s1600/cerise3+copia.jpg" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">La ricetta in italiano</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Adoro la stagione delle ciliegie, la felicità della raccolta e i primi frutti mangiati, appollaiata sulla scala… Resistere alla tentazione di mangiarle tutte, qua, subito, e riuscire a metterne qualcuna nel cestino… Per le ciliegie un po’ meno tonde, un po’ meno mature, insomma, un po’ più bruttine delle altre, potete cuocerle per fare questa crostata semplicissima…</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingredienti per una piccola crostata (4/6 persone):</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Per l’impasto :</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">130 g di farina</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">30 g di burro morbido</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">40 g di zucchero</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 cucchiaino di lievito per dolci</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 pizzico di sale</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">3/4 cucchiai d’acqua fredda</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Per la farcitura</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Una ciotola di ciliegie</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Un po’ di zucchero</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">In una ciotola, lavorate con le dita la farine e il burro tagliato a pezzetti fino ad ottenere un composto sabbioso. Aggiungete lo zucchero, il lievito e il sale. Versate l’acqua piano piano mescolando, fino ad avere un impasto omogeneo. Formate una palle e mettetela in frigo per 30 minuti. Durante questo tempo, lavate le ciliegie e togliete il gambo. Fate cuocere in un pentolino per 15/20 minuti a fuoco basso. Lasciate raffreddare e togliete i noccioli.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Con il mattarello, stendete l’impasto e ponetelo su una teglia rivestita da carta da forno. Disponete le ciliegie al centro, spargete un po’ di zucchero e piegate i bordi del impasto verso il centro. Infornate a 180° C per 20/25 minuti. Per un dolce più goloso, potete servire la crostata con un po’ di panna montata…</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcJKyD3SXvIiZ1xTzu46WPgNdg7y7evvzrYPF2JjAyYszMZNxl9ixiQF0q1ZEeu_ZijGHjAQJSBAtsmsfUxgf_c9tJL07azjc-wQX2xy2LADXkOgIyFeHl6EyUYa8zPBB8ACiVjJT1koyo/s1600/cerise2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcJKyD3SXvIiZ1xTzu46WPgNdg7y7evvzrYPF2JjAyYszMZNxl9ixiQF0q1ZEeu_ZijGHjAQJSBAtsmsfUxgf_c9tJL07azjc-wQX2xy2LADXkOgIyFeHl6EyUYa8zPBB8ACiVjJT1koyo/s1600/cerise2.jpg" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div>Eloïsehttp://www.blogger.com/profile/12216889477527289520noreply@blogger.com2tag:blogger.com,1999:blog-3757318634829041645.post-59499699385266490372011-04-25T03:53:00.000-07:002011-08-28T07:11:03.472-07:00Biscuits amandes et cardamome... Biscotti mandorle e cardamomo<div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Aujourd’hui, des biscuits crousti-moelleux-fondants, délicieusement parfumés à la cardamome… </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtpxntvTaH6YMdEH9TXvLNBquLmXPC2ZIdEJCpkU7hiC5tk7DGP8dO8qOsDiwY0Dmdq6kA9wk7PlCG-Yqfg_MOolDv3qWxz08TRu8E5k2TIVkq8oSDnYqYlTMhSvi1-XF9HpuJsuk_WKzP/s1600/cardamome1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtpxntvTaH6YMdEH9TXvLNBquLmXPC2ZIdEJCpkU7hiC5tk7DGP8dO8qOsDiwY0Dmdq6kA9wk7PlCG-Yqfg_MOolDv3qWxz08TRu8E5k2TIVkq8oSDnYqYlTMhSvi1-XF9HpuJsuk_WKzP/s1600/cardamome1.jpg" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Préparation : 20 minutes</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Repos : 1 heure</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cuisson : 15/20 minutes</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingrédients pour environ 12 gros biscuits :</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">100 g de beurre mou</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">50 g de sucre roux</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 œuf</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">160 g de farine</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">50 g d’amandes hachées</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Une dizaine de gousses de cardamome</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Dans un récipient, fouettez vigoureusement le beurre et le sucre pour obtenir un mélange crémeux. Incorporez l’œuf, puis la farine, puis les amandes. Ouvrez les gousses de cardamome, retirez les graines et ajoutez-les à la pâte. Formez une boule de pâte et laissez-la reposer une heure au frais.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Préchauffez votre four à 210°C. Sur une plaque de cuisson recouverte de papier sulfurisé, disposez des boules de pâte de 3/4 cm de diamètre que vous aplatissez légèrement.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Faites cuire 15 à 20 minutes selon la taille des biscuits qui doivent être légèrement dorés. Ils sont délicieux avec une tasse de thé, ou accompagnés de chocolat… Parfait pour ce lundi de Pâques…</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlGoxZ522OjS0P5hOVQxjT_4PXx2666-XfBu1t8y8aFlt3DK3K9c92YrXhyJg6F6t38xFTNCLFQ4OklBEZmPHbZSknHG4LohOPc5gmZKuYf-O9p5EpQaUzQeI4o4iD9haD0YuLGAeFqiWl/s1600/cardamome2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlGoxZ522OjS0P5hOVQxjT_4PXx2666-XfBu1t8y8aFlt3DK3K9c92YrXhyJg6F6t38xFTNCLFQ4OklBEZmPHbZSknHG4LohOPc5gmZKuYf-O9p5EpQaUzQeI4o4iD9haD0YuLGAeFqiWl/s1600/cardamome2.jpg" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">La ricetta in italiano</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Oggi, ecco dei biscotti croccanti-morbidi-fondenti, al delicato profumo di cardamomo…</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Preparazione : 20 minuti</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Riposo : 1 ora</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cottura : 15/20 minuti</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingredienti per circa 12 biscotti :</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">100 g de burro morbido</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">50 g di zucchero grezzo</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 uovo</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">160 g di farina</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">50 g di mandorle tritate</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Una decina di baccelli di cardamomo</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">In una ciotola, sbattete vigorosamente il burro con lo zucchero per ottenere un impasto cremoso. Incorporate l’uovo, poi la farina e le mandorle. Aprite i baccelli di cardamomo e ritirate i semi che aggiungete al impasto. Formate una palla e lasciatela riposare in frigo per un’ora. Accendete il forno a 210°. Su una teglia rivestita di carta da forno, disponete delle palline d’impasto di 3/4 cm di diametro che schiacciate leggermente. Fate cuocere per 15 a 20 minuti, in base alla dimensione dei biscotti, che devono essere leggermente dorati. Sono deliziosi con una tazza di tè, oppure accompagnato da un po’ di cioccolato… Perfetto per questo lunedì di Pasquetta…</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEharAODFrSPVmRZU4Uvfc97zb5P3Fan7Ne7ffd8WOTFcm4890qjbT1Qtm_9jPYS29aR3Dsf7zeGI4KB0BO_rZfBj_RO7uJkuwfGHHaviYqc4iuttBOGT2uKAnGlKop63t6YSxHRDWAeEART/s1600/cardamome3+copia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEharAODFrSPVmRZU4Uvfc97zb5P3Fan7Ne7ffd8WOTFcm4890qjbT1Qtm_9jPYS29aR3Dsf7zeGI4KB0BO_rZfBj_RO7uJkuwfGHHaviYqc4iuttBOGT2uKAnGlKop63t6YSxHRDWAeEART/s1600/cardamome3+copia.jpg" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div>Eloïsehttp://www.blogger.com/profile/12216889477527289520noreply@blogger.com7tag:blogger.com,1999:blog-3757318634829041645.post-20452349611982849132011-03-25T08:42:00.000-07:002011-08-28T07:00:11.302-07:00Ganache et violettes cristallisées... Ganache e violette cristallizzate<div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Voici des petites gourmandises au doux parfum de printemps… Des sucettes de ganache au chocolat noir et fleurs cristallisées, violettes et primevères qui remplissent en ce moment nos jardins…</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG4RtgCW4LE1M3KOPrqpchokWe7DEB_WUhQax82LszVwi3KIaRVwoXSoBxI18q7XRk7V6_nMnS26rLdFRNiakBZNh4WeqMhODYQAuDipqdIiWorLu60rgpRgccugGvs4h7vQ6u-Z4Co01n/s1600/violettes1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG4RtgCW4LE1M3KOPrqpchokWe7DEB_WUhQax82LszVwi3KIaRVwoXSoBxI18q7XRk7V6_nMnS26rLdFRNiakBZNh4WeqMhODYQAuDipqdIiWorLu60rgpRgccugGvs4h7vQ6u-Z4Co01n/s1600/violettes1.jpg" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Pour les fleurs cristallisées :</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Préparation : 30 minutes</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Repos : une nuit</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingrédients pour environ 30 fleurs :</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 blanc d’œuf</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">3 cuillères à soupe de sucre</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Une trentaine de fleurs comestibles (violettes, fleurs de coucou, primevères…)</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Fouettez légèrement le blanc d’œuf. Avec un petit pinceau, badigeonnez chaque fleur et passez- les ensuite délicatement dans le sucre. Laissez sécher à l’air libre jusqu’à ce qu’elles aient durcies. Si vous ne les utilisez pas tout de suite, vous pouvez les conserver quelques semaines dans une boite métallique.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Pour les sucettes de ganache :</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Préparation : 20 minutes</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Repos : 2 heures</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingrédients pour environ 20 sucettes :</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">200 g de chocolat noir pâtissier pour la ganache (75% de cacao)</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">200 ml de crème liquide entière</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">100 g de chocolat pâtissier pour couvrir les ganaches (50% de cacao)</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cassez le chocolat pour la ganache en petits morceaux et réservez dans un récipient. Portez la crème à ébullition et versez doucement sur le chocolat en remuant pour le faire fondre. La ganache doit être lisse et brillante. Remplissez des petits moules à chocolat ou des petits moules en silicone (j’ai utilisé un moule en silicone pour mini cannelés). Faites prendre au congélateur pendant 2 heures minimum. Faites fondre le chocolat de couverture au bain-marie. Démoulez délicatement les ganaches durcies, piquez-les sur des bâtonnets en bois et trempez-les dans le chocolat fondu. Décorez d’une fleur cristallisée. Pour les faire sécher, piquez-les dans un bloc de polystyrène. Si ces petits chocolats ne sont pas dévorés lors de la première dégustation, conservez-les au frigo dans une boite hermétique…</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTpi3G9Ba61eR35u0E7xiSfdQPq1CqdcY30IabRX-ktZWsnDGeit6_BUNzTyeObaSb_2Uo-vhok93PVRGpO4kd3K1_mtSFRmpGhuYvbCxT493DKPXMI0bYm4FVCpBVTOHHXMzRs09FEPOu/s1600/violettes2+copia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTpi3G9Ba61eR35u0E7xiSfdQPq1CqdcY30IabRX-ktZWsnDGeit6_BUNzTyeObaSb_2Uo-vhok93PVRGpO4kd3K1_mtSFRmpGhuYvbCxT493DKPXMI0bYm4FVCpBVTOHHXMzRs09FEPOu/s1600/violettes2+copia.jpg" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">La ricetta in italiano</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ecco delle piccole meraviglie, al dolce profumo di primavera… Dei cioccolatini, ganache al cioccolato fondente e fiori cristallizzati, violette e primule, che riempiono in questi giorni i nostri giardini…</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Per i fiori cristallizzati :</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Preparazione : 30 minuti</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Riposo : una notte</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingredienti per circa 30 fiori :</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 albume</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">3 cucchiai di zucchero</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Circa 30 fiori commestibili (violette, petali di rosa, primule…)</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Sbattete leggermente l’albume. Spennellate ogni fiore e passateli poi delicatamente nello zucchero. Lasciate asciugare a temperatura ambiente finché siano duri. Se non li usate subito, potete tenerli qualche settimana in una scatola metallica.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Per i cioccolatini :</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Preparazione : 20 minuti</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Riposo : 2 ore</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingredienti per circa 20 cioccolatini :</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">200 g di cioccolato fondente per la ganache (75% di cacao)</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">200 ml di panna liquida</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">100 g di cioccolato fondente per ricoprire le ganache (50% di cacao)</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Tagliate il cioccolato per la ganache a pezzetti e metteteli in una ciotola. Fate bollire la panna e versatela piano piano sul cioccolato, mescolando per farlo sciogliere. La ganache deve risultare liscia e lucida. Riempite delle formine per cioccolatini oppure delle formine di silicone. Fate indurire la ganache per 2 ore minimo nel freezer. Fate sciogliere il cioccolato per ricoprire i cioccolatini al bagnomaria. Sformate delicatamente le ganache, infilzate in ogni una un bastoncino di legno e intingete nel cioccolato fuso. Decorate con i fiori cristallizzati. Per farle asciugare, infilzatele su un blocco di polistirolo. Se questi cioccolatini resistono alla prima degustazione potete conservarli in frigor, in una scatola ermetica…</span></div>Eloïsehttp://www.blogger.com/profile/12216889477527289520noreply@blogger.com9tag:blogger.com,1999:blog-3757318634829041645.post-52489234883972819372011-03-12T02:39:00.000-08:002011-08-28T06:34:13.272-07:00Muffins citron/pavot... Muffin limone/papavero<div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Le soleil est là... Le printemps arrive... </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Voici des petits muffins citron/pavot à déguster sur une terrasse ensoleillée…</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL_4j3FxGlVZNNlpqzot1ki9Dx-0adrFlS7g9YXCU61-9InhUJohZmV-bevTdV8m15bIS5DW_y57mScBdlW80B_eDF39lDMpHmYd37xcORtnuCwH8ZmDSFpbEKjAmvjFmULjWNHEU-pBP1/s1600/muffins+1+copia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL_4j3FxGlVZNNlpqzot1ki9Dx-0adrFlS7g9YXCU61-9InhUJohZmV-bevTdV8m15bIS5DW_y57mScBdlW80B_eDF39lDMpHmYd37xcORtnuCwH8ZmDSFpbEKjAmvjFmULjWNHEU-pBP1/s1600/muffins+1+copia.jpg" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Préparation : 20 minutes</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cuisson : 15/20 minutes</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingrédients pour 6 gros muffins ou 12 petits :</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">300 g de farine</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">100 g de sucre roux</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">50 g de graines de pavot</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/2 sachet de levure chimique</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">70 g de beurre</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 œufs</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">15 cl de lait</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Le zeste et le jus d'un citron non traité</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Dans un récipient, mélangez la farine, le sucre, les graines de pavot et la levure. Dans un autre bol, battez légèrement les œufs et incorporez le beurre fondu et le lait. Versez cette préparation sur les ingrédients secs et mélangez. Ajoutez le zeste et le jus de citron. Ne travaillez pas trop la pâte, elle doit rester grumeleuse. Préchauffez le four à 200°C. Graissez ou garnissez de caissettes en papier des moules à muffins que vous remplissez aux trois quarts. Faites cuire pendant 15 à 20 minutes selon la taille de vos muffins (plantez la lame d'un couteau au cœur d'un petit gâteau, elle doit ressortir sèche). Démoulez et faites refroidir sur une grille... A vous le goûter ensoleillé…</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">La ricetta in italiano</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Il sole è qui... La primavera arriva... Ecco dei piccoli muffin limone/papavero da assaporare su una bella terrazza soleggiata...</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Preparazione : 20 minuti</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cottura : 15/20 minuti</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingredienti per 6 muffin grandi o 12 piccoli :</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">300 g di farina</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">100 g di zucchero grezzo di canna</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">50 g di semi di papavero</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 cucchiaini di lievito per dolci</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">70 g di burro</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 uova</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">15 cl di latte</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">La scorza e il succo di un limone non trattato</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">In una ciotola, mescolate la farina, lo zucchero, i semi di papavero e il lievito. In un altro contenitore, sbattete leggermente le uova e incorporate il burro fuso e il latte. Versate questo composto sugli ingredienti secchi e mescolate. Aggiungete la scorza e il succo di limone. Non lavorate troppo l'impasto, deve rimanere grumoso. Accendete il forno a 200°C. Imburrate gli stampi per i muffin o disponete dentro dei pirottini di carta e riempite ai tre quarti. Fate cuocere 15 a 20 minuti, in base alla dimensione dei vostri muffin (uno stecchino infilato al centro di un dolcetto deve uscire asciutto). Togliete dallo stampo e fate raffreddare su una griglia... Ecco la vostra merenda soleggiata !</span></div>Eloïsehttp://www.blogger.com/profile/12216889477527289520noreply@blogger.com4tag:blogger.com,1999:blog-3757318634829041645.post-33546666291923599022011-02-14T00:43:00.000-08:002011-08-28T06:24:07.307-07:00Petites brioches roulées aux noisettes... Piccole brioche alla nocciola<div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ce week-end j'ai eu un petit assistant en cuisine… Une amie et son petit garçon sont venus pour préparer ces petites brioches roulées à la noisette... Merci à E. et L. pour cette belle journée! La recette vient de <a href="http://www.amazon.fr/gp/product/images/2845674708/ref=dp_image_0?ie=UTF8&n=301061&s=books">ce petit bouquin</a>, vraiment intéressant…</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfmZXxJk9Zv0IOK-82Vdzc5MbE-cxs4KgM7Ed1uNC4DTW230Xgs02x2C8ZcFkQj2DRrOcAD5dve9_xqPPci30wk4Qw0-vmZCnl013C3gCCN_FEOmTF4yrKRurB-CNMx0Dn-SWvBiZQ5Q3I/s1600/brioches+noisettes1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfmZXxJk9Zv0IOK-82Vdzc5MbE-cxs4KgM7Ed1uNC4DTW230Xgs02x2C8ZcFkQj2DRrOcAD5dve9_xqPPci30wk4Qw0-vmZCnl013C3gCCN_FEOmTF4yrKRurB-CNMx0Dn-SWvBiZQ5Q3I/s1600/brioches+noisettes1.jpg" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
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</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Préparation : 20 minutes</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Repos : 1h + 15 minutes</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cuisson : 30 minutes</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingrédients pour environ 15 brioches :</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">500 g de farine</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 sachet de levure de boulanger</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">60 g de beurre</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">180 g de sucre</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">25 cl de lait</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">200 g de noisettes en poudre</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">10 cl de crème fraiche liquide</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 pincée de sel</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Dans un saladier, mélangez la farine, le sel, la levure et 100 g de sucre. Faites tiédir le lait et faites fondre le beurre dedans. Versez sur la farine et pétrissez jusqu'à l'obtention d'une pâte souple, qui se décolle des parois du bol. Couvrez et laissez lever pendant une heure dans un endroit à l'abri des courants d'air.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Une fois la pâte levée, mélangez la poudre de noisettes avec le sucre restant et la crème fraiche. Etalez la pâte sur 1 cm d'épaisseur en un grand rectangle de 30 x 40 cm environ. Couvrez de pâte de noisette et roulez dans le sens de la longueur. Coupez en tronçons de 3 cm d'épaisseur que vous disposez sur une plaque recouverte de papier cuisson. Laissez lever encore 15 minutes. Enfournez à 180°C pendant environ 30 minutes.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCxEUaCuzFH41upALQJ5SAi7vhftJFR8hRs3tSKa27_KWWhDdqwseTMXL_GU0o2D6sJJlJ-jqnnOFe7JNTIBeFGd6gxVWR_hQ4fGU6na9yoKXDiRdx01ImSXekAh1rF7JYuLdiB_HpD3U8/s1600/brioches+noisettes2+copia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCxEUaCuzFH41upALQJ5SAi7vhftJFR8hRs3tSKa27_KWWhDdqwseTMXL_GU0o2D6sJJlJ-jqnnOFe7JNTIBeFGd6gxVWR_hQ4fGU6na9yoKXDiRdx01ImSXekAh1rF7JYuLdiB_HpD3U8/s1600/brioches+noisettes2+copia.jpg" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
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</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">La ricetta in italiano</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Questo week-end ho avuto un piccolo assistente in cucina! Un'amica e suo figlio sono venuti per preparare con me queste piccole brioche ripiene alla nocciola.... Grazie a E. e L. per questa bellissima giornata… La ricetta viene da <a href="http://www.amazon.it/Finalmente-dolce-leggero-sano-gustoso/dp/8862124414">questo libro</a>, davvero interessante.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Preparazione : 20 minuti</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Riposo : 1 ore + 15 minuti</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cottura : 30 minuti</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingredienti per circa 15 brioche :</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">500 g di farina</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 bustina di lievito di birra</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">60 g di burro</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">180 g di zucchero</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">25 cl di latte</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">200 g di nocciola in polvere</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">10 cl di panna liquida</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 pizzico di sale</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">In una ciotola, mescolate la farina, il sale, il lievito e 100 g di zucchero. Scaldate un po' il latte e fate sciogliere il burro dentro. Versate sulla farina e lavorate fino ad ottenere un impasto elastico, che si stacca dalla pareti della ciotola. Coprite e fate lievitare per un'ora al riparo dai correnti d'aria.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Una volta l'impasto lievitato, mescolate le nocciole in polvere con lo zucchero rimasto e la panna. Stendete l'impasto su 1 cm di spessore in un rettangolo di 30 x 40 cm circa. Spalmate la crema di nocciole e arrotolate nel senso della lunghezza. Tagliate a fette di circa 3 cm di spessore che disponete su una teglia ricoperta di carta da forno. Lasciate lievitare ancora 15 minuti. Infornate a 180°C per circa 30 minuti.</span></div>Eloïsehttp://www.blogger.com/profile/12216889477527289520noreply@blogger.com6tag:blogger.com,1999:blog-3757318634829041645.post-90857119724738082232011-02-01T06:03:00.000-08:002011-08-28T06:10:08.533-07:00Happy Birthday & Crêpes!<div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Aujourd'hui ce petit blog fête sa première année…</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 an...23 recettes... Laquelle a été votre préférée?</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Merci à tous…</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Oggi questo piccolo blog festeggia il suo primo anno!</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 anno... 23 ricette... Qual'è stata la vostra preferita?</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Grazie a tutti...</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicxIpaDxJCgu4iC0cBjJA6jMe3W9MGwYJYLIRwvrLqPKK-vKUkSZ_HAgub0BG-xRuUWWvtnklGaxEfhJ3LohVatbEYO86ZzuazuX107XiaahjVH9Xwfh43ut7SefRU10GFLLTzxfP6S5PI/s1600/mood+1+an+ok.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicxIpaDxJCgu4iC0cBjJA6jMe3W9MGwYJYLIRwvrLqPKK-vKUkSZ_HAgub0BG-xRuUWWvtnklGaxEfhJ3LohVatbEYO86ZzuazuX107XiaahjVH9Xwfh43ut7SefRU10GFLLTzxfP6S5PI/s1600/mood+1+an+ok.jpg" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
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</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Et puisque demain c'est la chandeleur, j'en profite pour vous donner une petite recette de crêpes toutes simples... mais tellement bonnes... surtout avec la confiture de mûres de ma maman!</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyVWlVZUGBbi1F-Ocfhuf7kWv8Bww1czPmBVeIPiaD60DpgyPgoNN1Z72UQmPQnkNuwNN7vJTbRhtH9eNJ5G0Ou0RjrQoFCbHaCcMzQFm002-kKDeY_V8JD2TviSwCH3xxV0MTJZA0_ObX/s1600/crepes1+copia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyVWlVZUGBbi1F-Ocfhuf7kWv8Bww1czPmBVeIPiaD60DpgyPgoNN1Z72UQmPQnkNuwNN7vJTbRhtH9eNJ5G0Ou0RjrQoFCbHaCcMzQFm002-kKDeY_V8JD2TviSwCH3xxV0MTJZA0_ObX/s1600/crepes1+copia.jpg" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
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</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Préparation : 10 minutes</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Repos : 30 minutes</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cuisson : 2/3 minutes par crêpe</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingrédients pour environ 15 crêpes :</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">250 g de farine</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">60 cl de lait</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 œufs</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 pincée de sel</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 cuillères à soupe d'huile</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Mettez la farine dans un récipient et creusez un puits au centre. Versez le lait dans le puits en remuant au fouet pour amalgamer petit à petit la farine. Ajoutez les œufs, puis le sel et enfin l'huile et mélangez bien. Laissez reposer la pâte 30 minutes. Faites chauffer un peu d'huile dans une poêle. Versez une louche de pâte en tournant la poêle pour bien repartir la pâte sur toute la surface. Laissez cuire quelques instants, retournez la crêpe quand il n'y a plus de pâte crue en surface. Faites dorer l'autre côté et voilà…</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Dégustez accompagné de confitures, sucre, chocolat... Les tentations sont infinies…</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj30XU17W_52NgCO-y0jKqyhtbT9ZzdKXFYR16N8kIrqntTfAF5pp6cBLC_slr9ODzFXkEuncqxoPcEv7uUlaN5eva1GKC-QOlt49YvXF9S-uBRkEUZBBUMuS9lpzztEUITj5ECqBwH5e8D/s1600/crepes2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj30XU17W_52NgCO-y0jKqyhtbT9ZzdKXFYR16N8kIrqntTfAF5pp6cBLC_slr9ODzFXkEuncqxoPcEv7uUlaN5eva1GKC-QOlt49YvXF9S-uBRkEUZBBUMuS9lpzztEUITj5ECqBwH5e8D/s1600/crepes2.jpg" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">La ricetta in italiano</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Visto che domani, qua in Francia si festeggia la candelora e si fanno le crêpes, vi lascio una ricetta semplicissima... ma talmente buona... soprattutto con la marmellata di more fatta da mia mamma…</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Preparazione : 10 minuti</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Riposo : 30 minuti</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cottura : 2/3 minuti per ogni crêpe</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingredienti per circa 15 crêpes :</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">250 g di farina</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">60 cl di latte</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 uova</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 pizzico di sale</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 cucchiai d'olio</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Mettete la farina in una ciotola e formate una cavità al centro. Versate il latte mescolando con una frusta per amalgamare la farina poco a poco. Aggiungete le uova, poi il sale e l'olio e mescolate bene. Lasciate riposare l'impasto per 30 minuti. Scaldate un po' d'olio in una padella. Versate una piccola quantità d'impasto con un mestolo girando la padella per spalmare l'impasto su tutta la superficie. Fate cuocere per qualche instante, girate la crêpe quando non c'è più impasto crudo in superficie. Fate dorare l'altro lato e voilà.. Si mangiano accompagnate di marmellate, zucchero, cioccolato... Le tentazioni sono infinite…</span></div>Eloïsehttp://www.blogger.com/profile/12216889477527289520noreply@blogger.com6tag:blogger.com,1999:blog-3757318634829041645.post-68853025299823279012011-01-29T11:10:00.000-08:002011-08-28T05:52:15.698-07:00Gaufres fourrées à la vergeoise... Cialde ripiene alla "vergeoise"...<div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Aujourd’hui j’étrenne un nouveau cadeau : un gaufrier top du top, équipé de plaques fines…Voici des gaufres fourrées à la vergeoise, spécialité du Nord…</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwiqWoeJowb3cyf7Q_UTDWetsWAkzyLjHhwhUqf2ldcobKoqr-eZGnuSFNGcHGdjTHZz6m8oKraMtFnS6_CyfJu6tMtDGnhQ2GxOVYbRa9t1CK_1ciPY4b-lcb3yFFa9PFLEVnyvHgong6/s1600/gaufres1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwiqWoeJowb3cyf7Q_UTDWetsWAkzyLjHhwhUqf2ldcobKoqr-eZGnuSFNGcHGdjTHZz6m8oKraMtFnS6_CyfJu6tMtDGnhQ2GxOVYbRa9t1CK_1ciPY4b-lcb3yFFa9PFLEVnyvHgong6/s1600/gaufres1.jpg" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
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</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Préparation : 20 minutes</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Repos : 2 h + 20 minutes</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cuisson : environ 3 minutes par gaufre</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingrédients pour environ 24 gaufres :</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">250 g de farine</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">15 g de sucre</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">60 g de beurre mou</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 œufs</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">5 cl de lait</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Un sachet de levure de boulanger</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 pincée de sel</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Pour les garnir :</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">60 g de vergeoise</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">30 g de beurre mou</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Faites tiédir le lait dans une casserole ou au micro-onde et ajoutez le sucre. Versez la farine dans un récipient. Creusez un puits au centre et ajoutez le sel, les œufs, le beurre mou, le lait tiède sucré et la levure. Pétrissez à la main pendant 5 minutes environ pour obtenir une boule de pâte homogène. Couvrez le récipient d'un linge et laissez reposer 2 heures. Travaillez à nouveau un peu la pâte. Formez des petites boules d'environ 3/4 cm de diamètre, disposez-les sur une plaque et laissez lever encore 20 minutes. Préchauffez le gaufrier équipé de plaques fines. Disposez une boule de pâte sur chaque empreinte de gaufre. Faites cuire jusqu'à obtenir un belle couleur dorée... Une fois cuites, ouvrez les gaufres en deux et laissez-les tiédir avant de garnir.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Dans un petit bol, mélangez le beurre mou avec la vergeoise. Tartinez les gaufres tièdes d’une très fine couche de crème et dégustez…</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3llPeTRqsYsOlSvTelp0GehOPM5JWLnXpyPyO80LLkMxQdhRFZL6b6WM9uowx0bbxJs1NxvPi0GnMIlv7TnpZPC6UlhU89BmFbtkPcOSIeg5YQi8CuGSDOCEvyiSTvMG_sMAnWLuoZsdY/s1600/gaufres2+copia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3llPeTRqsYsOlSvTelp0GehOPM5JWLnXpyPyO80LLkMxQdhRFZL6b6WM9uowx0bbxJs1NxvPi0GnMIlv7TnpZPC6UlhU89BmFbtkPcOSIeg5YQi8CuGSDOCEvyiSTvMG_sMAnWLuoZsdY/s1600/gaufres2+copia.jpg" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">La ricetta in italiano</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Oggi provo un nuovo regalo : un apparecchio per fare le cialde proprio super perché è dotato di 3 set di piastre. Posso fare i toast, le cialde "classiche", e quelle più sottili... Eccovi queste cialde ripiene alla vergeoise. La vergeoise è un tipo di zucchero di barbabietola, scuro e molto profumato perché cotto più volte. Queste cialde sono una specialità del Nord della Francia. So che in Italia sarà difficile trovare la vergeoise... Potete usare zucchero normale, zucchero vanigliato, cioccolato fuso…</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Preparazione : 20 minuti</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Riposo : 2 ore + 20 minuti</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cottura : circa 3 minuti per ogni cialda</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingredienti per circa 24 cialde:</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">250 g di farina</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">15 g di zucchero</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">60 g di burro morbido</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 uova</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">5 cl di latte</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">8 g di lievito di birra</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 pizzico di sale</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Per il ripieno</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">60 g di "vergeoise"</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">30 g di burro morbido</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Scaldate poco poco il latte e aggiungete lo zucchero. Versate la farina in una ciotola e formate una cavità al centro. Aggiungete il sale, le uova, il burro morbido, il latte tiepido zuccherato e il lievito. Lavorate l'impasto con le mani per circa 5 minuti e formate una palla. Coprite l'impasto con un panno e lasciate lievitare per 2 ore. Lavorate di nuovo un po' l'impasto. Formate delle palline di circa 3/4 cm di diametro, disponetele su una teglia e lasciate lievitare per altri 20 minuti. Scaldate l'apparecchio per le cialde dotato di piastre sottili. Disponete una pallina d'impasto su ogni impronta di cialda. Fate cuocere fino ad ottenere un bel colore dorato... Una volta cotte, tagliate le cialde a metà e lasciate intiepidire prima di riempire. In una ciotolina, mescolate il burro morbido con la "vergeoise". Spalmate questa crema sulle cialde tiepide e assaggiate…</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT2HTUkoqZgXJzFjFQEyixnNfqxjuH2H2NbEZkQ8qkOy2IQmaCIXYKDZg_m5INHOtA00-1puD5n5sZaAT9rXhRg79he_DsFP5LS_ez-v-KC9YCRzIjLVD0Ia4taw5AAohwEoG3vVI84Nop/s1600/gaufres3+copia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT2HTUkoqZgXJzFjFQEyixnNfqxjuH2H2NbEZkQ8qkOy2IQmaCIXYKDZg_m5INHOtA00-1puD5n5sZaAT9rXhRg79he_DsFP5LS_ez-v-KC9YCRzIjLVD0Ia4taw5AAohwEoG3vVI84Nop/s1600/gaufres3+copia.jpg" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div>Eloïsehttp://www.blogger.com/profile/12216889477527289520noreply@blogger.com3tag:blogger.com,1999:blog-3757318634829041645.post-11720374994515173702011-01-23T09:27:00.000-08:002011-08-28T05:26:21.355-07:00Scones chocolat et farine de châtaignes... Scones cioccolato e farina di castagne<div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Que faire avec de la farine de châtaigne? Après avoir passé en revue plusieurs recettes, mon choix s’est porté sur des scones chocolat-châtaigne. La recette de base vient d'<a href="http://www.amazon.fr/gp/product/images/2501051955/ref=dp_image_z_0?ie=UTF8&n=301061&s=books">ici</a>. J'ai simplement partagé la quantité de farine entre farine blanche et farine de châtaigne.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-LWWBtpzCLss34zktONREiPnXKB6eHqUNUlNP1WLf6h4zh3rW0S1gGGIq-0Xdqu7nTVR3w4eV92PYHmv69jdTw3q80X0g4uWwPdBNYlnEVSydyDzxOTdfcq3pwgZ8IHObP73UiY-VubiE/s1600/scones1+copia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-LWWBtpzCLss34zktONREiPnXKB6eHqUNUlNP1WLf6h4zh3rW0S1gGGIq-0Xdqu7nTVR3w4eV92PYHmv69jdTw3q80X0g4uWwPdBNYlnEVSydyDzxOTdfcq3pwgZ8IHObP73UiY-VubiE/s1600/scones1+copia.jpg" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Préparation : 20 minutes</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cuisson : 15 minutes</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingrédients pour une quinzaine de scones :</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">140 g de farine de blé classique</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">140 g de farine de châtaigne</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">60 g de beurre froid</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">40 g de sucre</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">50 g de pépites de chocolat</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 œuf</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">160 g de crème fraiche liquide (+ un peu pour dorer)</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 grosse pincée de sel</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Dans un saladier, mélangez la farine, la levure et le sel. Coupez le beurre en petits morceaux et mettez-les sur les ingrédients secs. Travaillez avec les doigts pour obtenir un mélange sableux. Ajoutez les pépites de chocolat et creusez un puits au centre. Battez l'œuf avec le sucre dans un récipient et incorporez la crème fraiche. Versez cette préparation dans le puits et mélangez avec une spatule jusqu'à l'obtention d'une pâte.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Sur un plan de travail fariné, travaillez rapidement la pâte et étalez-la sur 3-4 cm d'épaisseur. Détaillez les scones à l'emporte-pièce circulaire d'environ 5 cm de diamètre. Déposez-les sur une plaque de cuisson recouverte de papier sulfurisé. Passez un peu de crème liquide sur chaque scone. Enfournez à 220°C pendant 15 minutes. Délicieux avec une salade de fruits.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">La ricetta in italiano</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cosa fare con la farina di castagne? Dopo aver guardato diverse ricette, ho scelto degli scones cioccolato-castagne. La ricetta di base viene da <a href="http://www.guidotommasi.it/il-mio-corso-di-cucina/la-pasticceria/">qui</a>. Ho semplicemente diviso la quantità di farina tra farina normale e farina di castagne.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Preparazione : 20 minuti</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cottura : 15 minuti</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingredienti per circa 15 scones :</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">140 g di farina tipo 00</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">140 g di farina di castagne</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">60 g di burro freddo</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">40 g di zucchero</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">50 g di cioccolato a pezzettini</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 uovo</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">160 g di panna liquida (+ un pò per lucidarli)</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">12 g di lievito per dolci</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 grosso pizzico di sale</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">In una ciotola, mescolate la farina, il lievito e il sale. Tagliate il burro a pezzetti e mettetelo sugli ingredienti secchi. Lavorate con le dita per ottenere un impasto sabbioso. Aggiungete il cioccolato a pezzettini e formate una cavità al centro. Sbattete l'uovo con lo zucchero in una ciotola e unite la panna liquida. Versate questo composto al centro della cavità e mescolate con una spatola fino a formare un impasto. Su un piano di lavoro infarinato, lavorate velocemente l'impasto e livellatelo con il mattarello fino ad uno spessore di 3-4 cm. Ritagliate gli scones con un tagliapasta di 5 cm di diametro. Disponetegli su una teglia rivestita con carta da forno. Spennellate la superficie con un po' di panna e infornate a 220° C per 15 minuti. Deliziosi con una macedonia di frutta fresca…</span></div>Eloïsehttp://www.blogger.com/profile/12216889477527289520noreply@blogger.com3tag:blogger.com,1999:blog-3757318634829041645.post-47738026676018850522010-11-24T13:09:00.000-08:002011-08-28T05:10:27.542-07:00Sablés gluten free... Biscotti gluten free<div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Aujourd’hui, des sablés gluten free, réalisée pour le goûter à l'agence, où quelques collègues sont intolérants... Même les "tolérants" se sont régalés…</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7We1gMy-rlL__yjHGH6WRdlz8p4W0eMN0y__34scRx-KcVr0CwMKUpRvFVOy28lWMoSiCbENXv65rI5J5AdNibziHjNsNK7DQ2XUgsndBPMUhC1aINmh3NFm-b_hjmlS3llRKBFfTgHb9/s1600/gluten+free+copia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7We1gMy-rlL__yjHGH6WRdlz8p4W0eMN0y__34scRx-KcVr0CwMKUpRvFVOy28lWMoSiCbENXv65rI5J5AdNibziHjNsNK7DQ2XUgsndBPMUhC1aINmh3NFm-b_hjmlS3llRKBFfTgHb9/s1600/gluten+free+copia.jpg" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
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</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Préparation : 20 minutes</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Repos : 1 heure</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cuisson : 20 minutes</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingrédients pour une trentaine de sablés :</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">250 g de farine sans gluten (j'ai utilisé le mix de Schär)</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">80 g de sucre</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">30 g de poudre d'amande</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">110 g de beurre</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 œuf</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 pincée de sel</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Dans un saladier, mélangez la farine, le sucre, la poudre d'amande et la pincée de sel. Ajoutez le beurre coupé en petits morceaux. Travaillez du bout des doigts jusqu'à l'obtention d'un mélange sableux. Incorporez l'œuf et formez une boule de pâte. Mettez-la au frais pendant une heure.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Sortez la pâte du frigo. Sur un plan de travail fariné (toujours sans gluten!), étalez la pâte au rouleau sur 1 cm d'épaisseur. Découpez les sablés à l'emporte-pièce et déposez-les sur une plaque recouverte de papier cuisson. Enfournez à 170°C pendant 20 minutes.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Une fois cuits, mes sablés étaient assez "fragiles"... Quelques-uns sont arrivés en miettes à l'agence. Attention si vous devez les transporter…</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">La ricetta in italiano</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Oggi, una piccola ricetta semplice, dei piccoli biscotti senza glutine...</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">E la mia prima ricetta gluten free, cucinata per la merenda in studio, dove alcuni colleghi sono intolleranti... Beh, sono piaciuti molto anche ai "tolleranti"...!</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Preparazione : 20 minuti</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Riposo : 1 ora</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cottura : 20 minuti</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingredienti per circa 30 biscotti :</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">250 g di farina senza glutine (ho usato il "mix it" di Schär)</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">80 g di zucchero</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">30 g di polvere di mandorle</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">110 g di burro</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 uovo</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 spizzico di sale</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">In una ciotola, mescolate la farina, lo zucchero, la polvere di mandorle e lo spizzico di sale. Aggiungete il burro tagliato a pezzetti. Lavorate con la punta delle dita fino ad ottenere un impasto sabbioso. Incorporate l'uovo e formate una palla. Mettetela in frigo per un'ora.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Tirate fuori l'impasto dal frigo. Sul piano di lavoro infarinato (sempre senza glutine!), stendete l'impasto col mattarello fino ad uno spessore di 1 cm. Ritagliate i biscotti e metteteli su una teglia rivestita di carta da forno.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Infornate a 170 ° per 20 minuti.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Una volta cotti, i miei biscotti erano un po' "fragili"... Alcuni sono arrivati in pezzetti in studio. Quindi, state attenti se dovete trasportarli...</span></div>Eloïsehttp://www.blogger.com/profile/12216889477527289520noreply@blogger.com4tag:blogger.com,1999:blog-3757318634829041645.post-9896314427947716662010-10-24T08:23:00.000-07:002011-08-28T05:02:10.257-07:00Tarte prunes et cacao... Crostata susine e cacao<div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Il y a quelques jours, j'ai proposé un petit goûter à l'agence où je travaille pour le départ de collègues... Au menu, mini cannelés, sablés amandes et vanille, gressins aux raisins et amandes, sablés sans gluten, croquants aux flocons d'avoine (<a href="http://lesgourmandisesdeloise.blogspot.com/2010/02/les-croquants-aux-flocons.html">ici</a>) et une tarte aux prunes jaunes sur pâte sablée au cacao, qui a été particulièrement appréciée…</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgStk5_np1KAXWfkfvvPy7BuEuXk5_mU1bnWSe5yQ1FgrdaPrX_PJHjt-jujzIMpAQhq2uPegXllnNDOaR9te7ULSwjvUAy3xRbVDgRBJTbCyjHyH-TJPLH9M-o7l361wBjogtEwpe9-P4b/s1600/tarte+prune+cacao+copia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgStk5_np1KAXWfkfvvPy7BuEuXk5_mU1bnWSe5yQ1FgrdaPrX_PJHjt-jujzIMpAQhq2uPegXllnNDOaR9te7ULSwjvUAy3xRbVDgRBJTbCyjHyH-TJPLH9M-o7l361wBjogtEwpe9-P4b/s1600/tarte+prune+cacao+copia.jpg" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
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</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Préparation: 20 minutes</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Repos : 1 heure</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cuisson: 40 minutes</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingrédients pour 6 à 8 personnes:</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Pour la pâte sablée:</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">90 g de beurre mou</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">50 g de sucre</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">30 g de cacao</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">50 g de poudre d'amande</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">200 g de farine</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 œuf</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 pincée de sel</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Pour la garniture :</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Une quinzaine de prunes jaunes</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">20 g de poudre d'amandes</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">20 g de sucre</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Dans un saladier, mélangez la farine, le cacao, la poudre d'amande, le sucre et la pincée de sel. Ajoutez le beurre mou et sablez du bout des doigts. Ajoutez l'œuf, formez une boule de pâte et laissez reposer une heure au frais.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Préparez les prunes, dénoyautées et coupées en quartiers. Etalez la pâte dans un moule à tarte et répartissez la poudre d'amande. Disposez les prunes et saupoudrez de sucre. Enfournez à 180°C pendant 40 minutes.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">A suivre pour les recettes des autres douceurs présentes au goûter…</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">La ricetta in italiano</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Qualche giorno fa, ho proposto una piccola merenda nello studio dove lavoro per un saluto a due colleghi. Al menu, mini cannelés (dolcetto tipico di Bordeaux in Francia), biscotti mandorla e vaniglia, grissini dolce uvetta e mandorla, biscotti senza glutine, croccanti ai fiocchi d’avena (<a href="http://lesgourmandisesdeloise.blogspot.com/2010/02/les-croquants-aux-flocons.html">qui</a>) e una crostata susine e cacao, particolarmente apprezzata!</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Preparazione: 20 minuti</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Riposo : 1 ora</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cottura: 40 minuti</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingredienti per 6 a 8 persone:</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Per la pasta sablée:</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">90 g di burro morbido</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">50 g di zucchero</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">30 g di cacao</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">50 g di mandorla in polvere</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">200 g di farina</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 uovo</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 spizzico di sale</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Per la guarnizione :</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Una quindicina di susine gialle</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">20 g di mandorle in polvere</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">20 g di zucchero</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">In una ciottola, mescolate la farina, il cacao, le mandorle in polvere, lo zucchero, lo spizzico di sale. Aggiungete il burro morbido e lavorate con la punta delle dita fino ad ottenere un impasto sabbioso. Aggiungete l’uovo, formate una palla e lasciate riposare un frigo per circa un’ora. Preparate le susine, snocciolate e tagliate in quattro. Stendere la pasta in una teglia e distribuire le mandorle in polvere. Disponete le susine e cospargete lo zucchero. Infornate a 180° per 40 minuti.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Prossimamente le altre ricette dei dolcetti presenti alla merenda…</span></div>Eloïsehttp://www.blogger.com/profile/12216889477527289520noreply@blogger.com4tag:blogger.com,1999:blog-3757318634829041645.post-45793065194146401732010-10-10T02:54:00.000-07:002011-08-28T04:48:07.441-07:00Triomphe aux noisettes... Trionfo alle nocciole<div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Deux biscuits géants à l'amande et à la noisette (dacquoise), garnis de crème mousseline choco-noisette… Délicieux... </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgQfH_m-ozWGsJ4hi5-kvP5njBD61oIEfWj6dPDHOYuKffmJRMAU3Iqzv6sIaZc7A_1YUauelh47XasIfI1o6wxB8R_KriKfi2g4krac2W-P7B_hEgiZVl8hLR9jtXGbLcA5cQlB2vbucN/s1600/triomphe+aux+noisettes+copia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgQfH_m-ozWGsJ4hi5-kvP5njBD61oIEfWj6dPDHOYuKffmJRMAU3Iqzv6sIaZc7A_1YUauelh47XasIfI1o6wxB8R_KriKfi2g4krac2W-P7B_hEgiZVl8hLR9jtXGbLcA5cQlB2vbucN/s1600/triomphe+aux+noisettes+copia.jpg" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">La recette originale vient d'<a href="http://www.amazon.fr/gp/product/images/2501058682/ref=dp_image_0?ie=UTF8&n=301061&s=books">ici</a>.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Préparation : 40 minutes</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cuisson : 30 minutes</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Repos : 2 heures</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingrédients pour la dacquoise (pour 2 disques de 22 cm) :</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">40 g de poudre d'amande</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">60 g de poudre de noisette</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">160 g de sucre</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">6 blancs d'œufs</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">70 g de noisettes</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Pour la crème mousseline :</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">35 g de sucre</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">10 g de maïzena</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">250 ml de lait</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 jaunes d'œufs</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">100 g de chocolat pâtissier</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">80 g de beurre mou</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">80 g de praliné</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Préparez la dacquoise :</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Sur deux feuilles de papier cuisson, tracez deux cercles de 22 cm de diamètre. Retournez les feuilles et posez-les sur deux plaques de cuisson. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Battez les blancs en neige en ajoutant progressivement le sucre. Quand ils sont bien fermes et brillants, incorporez délicatement la poudre d'amandes et la poudre de noisettes. Versez cette préparation sur les cercles que vous avez tracé et étalez à l'aide d'une spatule. Répartissez les noisettes hachées grossièrement. Enfournez à 180°C pendant 30 minutes.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">La crème mousseline :</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Préparez une crème pâtissière. Faites bouillir le lait. Fouettez les jaunes avec le sucre jusqu'à ce que le mélange blanchisse. Ajoutez la maïzena. Versez le lait chaud en remuant. Remettre le mélange dans la casserole et faire cuire quelques minutes à feu doux sans cesser de remuer. Arrêtez le feu dès que la crème s'épaissie. Hors du feu, ajoutez le chocolat en petits morceaux et mélangez au fouet.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Travaillez le beurre en pommade au fouet et ajoutez le praliné. Incorporez ce mélange à la crème pâtissière au chocolat froide. Remplir une poche à douille de crème mousseline (utilisez une douille lisse) et garnissez un disque de dacquoise en formant de petits tas. Couvrez avec l'autre disque. Mettez au frigo deux heures avant de déguster....</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Astuce : si, comme moi, vous n'avez pas de praliné sous la main, vous pouvez remplacer le chocolat et le praliné par du chocolat praliné (on trouve des tablettes au supermarché). Dans ce cas, vous l'ajoutez à la crème pâtissière encore chaude...</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">La ricetta in italiano</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Due biscotti giganti alle mandorle e alle nocciole (dacquoise), con un ripieno di crema mousseline ciocco-nocciola! Buonissimo...</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">La ricetta originale viene da <a href="http://www.guidotommasi.it/ultimi-nati/le-basi-del-cioccolato/">qui</a>.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Preparazione : 40 minuti</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cottura : 30 minuti</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Riposo : 2 ore</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingredienti per la dacquoise (per 2 dischi da 22 cm) :</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">40 g di mandorle in polvere</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">60 g di nocciole in polvere</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">160 g di zucchero</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">6 albumi</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">70 g di nocciole</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Per la crema mousseline :</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">35 g di zucchero</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">10 g di maizena</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">250 ml di latte</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 tuorli</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">100 g di cioccolato fondente</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">80 g di burro morbido</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">80 g di pralinato</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Preparate la dacquoise :</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Su due fogli di carta da forno, tracciate due cerchi da 22 cm di diametro. Girateli e metteteli su due teglie da forno. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Montate gli albumi a neve aggiungendo progressivamente lo zucchero. Quando sono sodi e brillanti, incorporate delicatamente la polvere di mandorle e quella di nocciole. Versate questo composto sui cerchi e spalmate con la spatola. Cospargete le nocciole tritate grossolanamente. Mettere in forno a 180° per 30 minuti.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">La crema mousseline :</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Preparate una crema pasticcera. Fate bollire il latte. Sbattete i tuorli con lo zucchero fino ad ottenere un impasto chiaro. Aggiungete la maizena. Versate il latte caldo mescolando. Rimettere il composto nella pentola e cuocete qualche minuto a fuoco basso senza smettere di mescolare. Togliete dal fuoco appena la crema si addensa. Aggiungete il cioccolato a pezzetti e mescolate con la frusta.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Lavorate il burro a pomata e aggiungete il pralinato. Incorporate questa preparazione alla crema pasticcera fredda. Riempite un sac à poche di crema mousseline (usate un beccuccio liscio) e farcite un disco di dacquoise formando delle palline. Coprite con l'altro disco. Mettete in frigo due ore prima di degustare...</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Trucco : se, come me, non avete pralinato sotto mano, potete sostituire il cioccolato e il pralinato con del "cioccolato pralinato", oppure con delle tavolette di cioccolato "Gianduia". In questo caso, potete aggiungerlo alla crema pasticcera ancora calda...</span></div>Eloïsehttp://www.blogger.com/profile/12216889477527289520noreply@blogger.com2tag:blogger.com,1999:blog-3757318634829041645.post-6230358608103893372010-10-03T08:04:00.000-07:002011-08-28T04:29:55.303-07:00Tarte abricots et reines-claudes... Crostata albicocche e susine<div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Une recette avec encore quelques parfums d'été... Réalisée avec ma maman au mois d'août... Une tarte aux abricots et aux reines-claudes, fine, croustillante, dorée...</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVwGOX7FKrlBh15OEH7Y1q-b1I1JClfeEw2D3zdxZ67x9jMYTyZaJcvM0cjbLowX3T99wwL3k1zLhmmdmL9c5mVYEcNrjXrDdavPRIQ0dJ0dZqstKf6XiZLZexacdTs1VFPgAVahJC7W4t/s1600/tarte+abricot+prunes+copia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVwGOX7FKrlBh15OEH7Y1q-b1I1JClfeEw2D3zdxZ67x9jMYTyZaJcvM0cjbLowX3T99wwL3k1zLhmmdmL9c5mVYEcNrjXrDdavPRIQ0dJ0dZqstKf6XiZLZexacdTs1VFPgAVahJC7W4t/s1600/tarte+abricot+prunes+copia.jpg" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Préparation : 20 minutes</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Repos : 1 heure</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cuisson : 25 minutes</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingrédients pour 6 à 8 personnes :</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Une pâte brisée :</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">200 g de farine</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">80 g de beurre</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 pincée de sel</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/2 verre d'eau (ou moins selon la consistance de la pâte)</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Pour la garniture :</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Une dizaine d'abricots</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Une quinzaine de reines-claudes</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Un peu de sucre</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Faites ramollir le beurre à température ambiante. Mélangez la farine et le sel. Incorporez le beurre en petits morceaux et travaillez du bout des doigts. Mouillez la pâte avec l'eau et pétrissez à nouveau pour obtenir une boule souple. Laissez reposer une heure au frais avant de l'utiliser. Etendez la pâte dans un moule à tarte beurré. Répartissez un peu de sucre sur la pâte. Mettez les fruits, coupés en deux et dénoyautés, face bombée en haut. Saupoudrez à nouveau un peu de sucre. Enfournez à 180 °C pendant 25 minutes.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">La ricetta in italiano</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Una ricetta con ancora qualche profumo estivo... Fatta con mia mamma ad agosto... Una crostata alle albicocche e susine, sottile, croccante, dorata...</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Preparazione : 20 minuti</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Riposo : 1 ora</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cottura : 25 minuti</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingredienti per 6 a 8 persone :</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Una pasta brisée :</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">200 g di farina</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">80 g di burro</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 pizzico di sale</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/2 bicchiere d'acqua (o meno, a seconda della consistenza della pasta)</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Per la guarnizione :</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Una decina di albicocche</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Una quindicina di susine</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Un po' di zucchero</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Fate ammorbidire il burro a temperatura ambiente. Mescolate la farina e il sale. Incorporate il burro a pezzettini e lavorate con la punta delle dita. Bagnate l'impasto e lavoratelo per ottenere una palla liscia. Lasciate riposare un'ora in frigo prima di usarla. Stendete l'impasto in una forma imburrata. Spargere un po' di zucchero. Mettete la frutta, tagliata a metà e snocciolata, lato bombato in alto. Aggiungete ancora un po' di zucchero sopra. Infornate a 180° per 25 minuti.</span></div>Eloïsehttp://www.blogger.com/profile/12216889477527289520noreply@blogger.com2tag:blogger.com,1999:blog-3757318634829041645.post-30630439867074020072010-08-02T11:54:00.000-07:002011-08-28T04:15:16.389-07:00Crumble abricots-framboises-pistaches... Crumble albicocche-lamponi-pistacchi<div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Un dessert très facile, rapide, qui s'adapte aux fruits qui se trouvent dans votre frigo...</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz_rssj6vgoo_Sigtf-w6npHzvD6A-Wnt8DK8WUurhvPfG4RVMQgxFf0ujH2LtslK1yP5xZJJMIsheIYs0NCX3tXVUm3rwFgPBNoP5TqJmNaKPehrvovPn27fYxF_EIKD6DuE51MIL1AxZ/s1600/crumble+abricot+framboises1+copia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz_rssj6vgoo_Sigtf-w6npHzvD6A-Wnt8DK8WUurhvPfG4RVMQgxFf0ujH2LtslK1yP5xZJJMIsheIYs0NCX3tXVUm3rwFgPBNoP5TqJmNaKPehrvovPn27fYxF_EIKD6DuE51MIL1AxZ/s1600/crumble+abricot+framboises1+copia.jpg" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Préparation : 20 minutes</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Repos : 30 minutes</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cuisson : 20 minutes</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingrédients pour 4 à 6 personnes</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">500 g d'abricots</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">50 g de framboises fraiches ou surgelées</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">30 g de pistaches grillées non salées hachées et quelques-unes entières</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">100 g de farine</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">50 g de beurre bien froid</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">50 g de sucre</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Travaillez la farine et le beurre du bout de doigts pour obtenir un mélange sableux. Ajoutez le sucre et les pistaches hachées. Réservez au frais 30 minutes. Dénoyautez les abricots et coupez-les en quartiers. Disposez-les dans un plat, ajoutez les framboises et les pistaches entières. Saupoudrez dessus la pâte à crumble et enfournez à 200°C pendant environ 20 minutes. Le crumble doit être bien doré...</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #666666; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">La ricetta in italiano</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Un dessert facilissimo, velocissimo, che si adatta alla frutta che avete nel frigo...</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Preparazione : 20 minuti</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Riposo : 30 minuti</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cottura : 20 minuti</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingredienti per 4 a 6 persone</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">500 g di albicocche</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">50 g di lamponi freschi o surgelati</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">30 g di pistacchi tostati non salati tritati e alcuni interi</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">100 g di farina</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">50 g di burro freddo</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">50 g di zucchero</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Lavorate la farina con il burro con la punta delle dita per ottenere un impasto sabbioso. Aggiungete lo zucchero e i pistacchi tritati. Mettete in frigo per 30 minuti. Snocciolate le albicocche e tagliateli a pezzi. Metteteli in una taglia, aggiungete i lamponi e i pistacchi interi. Cospargete sopra l'impasto del crumble e infornate a 200°C per circa 20 minuti. Il crumble deve essere ben dorato...</span></div>Eloïsehttp://www.blogger.com/profile/12216889477527289520noreply@blogger.com2