Glacage Mabre Choco-Noisette ( Marbled Chocolate – Hazelnuts) Look below for the link to the ingredients needed and how to go about making a Glacage Mabre Choco-Noisette
http://www.vahine.fr/recettes/gateaux-et-cakes/marbre-chocolat-noisette
Glacage Mabre Chocolat
The beginning of the Rocher Fondant
Middle of the Fondant
Rocher fondant finish work
What you will need for the Rocher Fondant are as follow: 100 chocolate pastry blac 100 g of butter of course ,2 egg follow by 50g sugar alongside 30 g of flours and 4 Ferrero Rocher.
Preparation for the Rocher Fondant will consist of the following steps to be taken: Preheat oven to 200 ° c. In a very low heat saucepan, you need to melt the chocolate and butter, then remove off the heat. In a bowl, mix the eggs with sugar and flour. Stir this mixture to the chocolate, mixing well to obtain a smooth paste. Butter 4 ramekins and pour this preparation.Ferrero place a rock in the center of each ramekin (if it exceeds, well cover paste) Bake for about 10 minutes. Let cool 10 minutes and serve while still warm.
Foret Noire
Creme vanille-noix de Choco
Choco-noix de coco
Choco- praline noisette
creme au beurre sabayon Choco
summer is on the way and people are hitting the gym to get that perfect summer body so excuse whilst I get fat
merechefleonie 