The one above is called Noix de Coco Vanille You will first need to preheat your oven to 180 ° C If your oven works by thermostat that would be 6, then what you need to do next is melt your butter in the microwave after doing that blanch eggs and sugar with a whisk .( Hand one or electric one would be fine When that is done you then add the coconut milk ans then the melted butter You then pour the flour and yeast in mixture then you get mixing viogorously
The next thing you should do is aplit the vanilla pod in half. Collect the pulp and add it to the dough. Stir in the grated coconut and mix until the mixture is smooth. Mold butter and flour then pour it in let it bake for about 40 to 45 minute theb unmold the cake oncr warm and sprinkle it with grated coconut oh I forgot in the mix you add the vanille drops in there .
The one in the middle is called Charlotte aux poires: Cartouchiere (biscuit cuillere a la poudre de noisette et disque)
How to get it done You need to A
- Beat the egg whites and add the sugar in three times to squeeze the whites.
- Then add the egg yolks gently, mix with a spatula.
- Then what you need to do is stir in the sifted flour and lift gently with a spatula also
- Follow by you pouring the mixture into a pocket with a smooth 10 gauge socket.
- Then you spoon the biscuits on a baking sheet with parchment paper.
- The fun part is sprinkling the cookies with icing sugar then what you need to do is give it a 5 minutes then repeat the steps just before baking. This step is called beading a biscuit.
- The Bisque will need to be baked in the oven for 15 minutes at 180°C
- Once the 15 minutes is done let it cool down before taking it out with a spoon of course
The one below is called Paris Brest
My uncle Ovide works for an amazing French chocolatier in Paris called Patrice Chapon who once used to cater to the Queen of England in Buckingham Palace .
J ‘ espere que un jour mon oncle Ovide will have his own shop . His not only an amazing husband , dad and uncle But his an amazing pastry chef and chocolatier who’s work hopefully one day will have a market .
He works for an amazing guy whose work not speak perfection,but his chocolate are a work of art itself
When you Chocolat Chapon’ website , the website takea you on a journey and it’s nicely designed and my uncle’ work is becoming a work of art also thanks to Mr Patrice Chapon .And fingers cross hopefully have a place in the market . I hope that one day my uncle Ovide will step out from Mr Chapon’ shadow and do great things in Paris , Congo , Gbadolite etc etc
When he is not working at chocolat Chapon . His making cakes and what not at home and selling it to friends and family member with a sweer teeth
Buche pralin noisette et Fraisier fait a la maison
Tarte a la creme amande – noix de coco
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
Glacage Mabre Chocolat
The beginning of the Rocher 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.
Greetings my earthly humans if you are interested in learning how to make Charlotte Aux Poire at home to save you some money here is what you will need :
• 24 ladyfingers
• 6 pear halves in syrup
• 4 egg yolks
• 120g caster sugar
• 25 ml milk
• 25 cl whole cream
• 4 sheets of gelatine
• 3 tbsp. tablespoons water spirits of pears or cherry brandy
As for the preparation what goes down is to make a Charlotte aux Poire is the following steps :
1 Put the gelatine to soften in a bowl of cold water.
2 In a saucepan, bring the milk to a boil.In a bowl, whisk the egg yolks with the sugar until the mixture whitens. Stir the hot milk, whisking. Pour into the pan.Let thicken over low heat stirring constantly and without boiling. Off the heat, melt the drained gelatine. Let cool.
3 Whip the very cold liquid cream into whipped cream (unsweetened).
4 Drain the pears, reserving 10 cl syrup in a bowl. Scent water brandy or kirsch.Cut the pears into small cubes.Incorporate them and whipped cream cooled but still liquid.
5 Dip the sponge fingers one by one in the alcoholic syrup. Line the bottom and sides of a charlotte mold. Fill it with the preparation. Shoot and refrigerate 6 hours (or overnight). Turn out before serving and possibly decorate with red berries.
The end result should look something like this look below