Brownies Chocolate Sponge: 200 g butter 200 g dark chocolate 200 g sugar 4 pieces of eggs 100 g flour Preparation: Step 1: Melt the chocolate in the microwave. Once the chocolate melts, add the chopped butter and mix gently until it is completely melted. Let cool. Step 2: In a bowl, whisk the eggs
Chocolate Sponge: 150 g sugar 100 g flour 75 g butter 40 g cocoa powder 5 pieces of eggs white 6 pieces of eggs yolk Preparation: step 1: In a basin mix the egg yolks with the powdered sugar, Add the flour and the 100% sifted cocoa powder Mix the mixture. Step 2: Whip the
Chocolate Lava Cake Recipe: 500 g de dark chocolate 8 whole eggs 3 eggs yolk 340 g butter 320 g de sugar 170 g floor Preparation: Step 1: put the butter and dark chocolate in a saucepan. Melt over very low heat or in a bain-marie and mix the two ingredients together with a spatula
Lemon Sorbet recipe: 3 pieces lemon 200 g sugar 250 g water Preparation: step 1: Remove the pulp with a knife at first to remove the largest flesh and then continue with a butter sheller that will take off all the pulp, to the bark. Reserve the lemon shells and the lids in the freezer.step 2: Completely
Tiramisu coffee: Coffee syrup: 100 g water 35 g sugar 10 g de coffee powder 10 g de Marsala Preparation: Bring the water to the boil and sugar and boil for 4 minutes until the sugar melts. In the end, add the dehydrated coffee and let cool and add marsala liqueur. Mascarpone Cream: 40 g
Recipe: 150 g sugar75 g eggs white 1 piece of lime zest Preparation: Heat the sugar with the egg whites to 55 c after adding to the mixermix the preparation until a firm meringue at the end add the lime zestto make the meringue like ballscook the meringue at 100 c for one hour.
Pineapple-Mango Cream: 95 g mango puree 95 g pineapple puree 35 g sugar 30 g eggs yolk 2 pieces gelatine sheet 80 g soft butter Preparation: Whisk the yolk and the sugar at least 5 minutes in a saucepan heat the fruit puree after adding the mix of eggs yolk sugar on the puree and
Financier Cake: 200 g de eggs white 120 g butter 40 g honey 120 g icing sugar 60 g sugar 60 g almond flour 60 g flour Preparation: Mix the icing sugar, caster sugar, almond powder, and flour in a bowl. Heat the butter and honey in a saucepan and pour over the raw egg
Pastry Cream: 220 g sugar 80 g flour 8 eggs yolk 1 pieces of vanilla 1 liter milk Preparation: Heat the milk with the vanilla bean In a bowl, pour in whole eggs and egg yolks. Add the powdered sugar while whisking. whisking vigorously The mixture. Stir in the previously sifted flour and mix well.
Milk Chocolate Mousse: 250 g whole eggs 180 g sugar 900 g milk chocolate 1 liter cream Preparation: Pour the sugar with water in a saucepan and bring to a boil. When the sugar begins to boil, which slows slightly, start to control the temperature it is necessary to reach the temperature of 121 °
