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1 - CHOCOLATERIE CASTELAIN

Here is my favourite use of the chocolate bread ... 250 g chocolate bread (recipe ...

http://papillonmyosotis.canalblog.com/

<em>CHOCOLATE</em>RIE CASTELAIN

2 - Chocolate french toast - Pain brioché chocolat perdu

This slightly sweet chocolate bread from Italy is often served with ... creamy mascarpone cheese as a dessert or snack. The dark chocolate ... French toasts. The recipe for making chocolate French toasts will ... 75 g chocolate, coarsely chopped ... knead in the chocolate, then cover with lightly oiled clear film; ...

http://bullesetdouceurs.blogspot.com/

3 - Chocolate bread - Pain brioché chocolat

Here is my favourite use of the chocolate bread ... 250 g chocolate bread (recipe ...

http://bullesetdouceurs.blogspot.com/

4 - Chocolate french toast - Pain brioché chocolat perdu

This slightly sweet chocolate bread from Italy is often served with ... creamy mascarpone cheese as a dessert or snack. The dark chocolate ... French toasts. The recipe for making chocolate French toasts will ... 75 g chocolate, coarsely chopped ... knead in the chocolate, then cover with lightly oiled clear film; ...

http://bullesetdouceurs.blogspot.com/

5 - Chocolate bread - Pain brioché chocolat

This slightly sweet chocolate bread from Italy is often served with ... creamy mascarpone cheese as a dessert or snack. The dark chocolate ... French toasts. The recipe for making chocolate French toasts will ... 75 g chocolate, coarsely chopped ... knead in the chocolate, then cover with lightly oiled clear film; ...

http://bullesetdouceurs.blogspot.com/

6 - Chocolate bread - Pain brioché chocolat

et plus fins appelés " Nabisco chocolate waffers" , j'ai remplacé ...

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7 - Chocolate Icebox Cake aux Oréos , un premier test

Here is my favourite use of the chocolate bread ... 250 g chocolate bread (recipe ...

http://ondinecheznanou.blogspot.com/

8 - Chocolate french toast - Pain brioché chocolat perdu

This slightly sweet chocolate bread from Italy is often served with ... creamy mascarpone cheese as a dessert or snack. The dark chocolate ... French toasts. The recipe for making chocolate French toasts will ... 75 g chocolate, coarsely chopped ... knead in the chocolate, then cover with lightly oiled clear film; ...

http://bullesetdouceurs.blogspot.com/

9 - Chocolate bread - Pain brioché chocolat

Here is my favourite use of the chocolate bread ... 250 g chocolate bread (recipe ...

http://bullesetdouceurs.blogspot.com/

10 - Chocolate french toast - Pain brioché chocolat perdu

Here is my favourite use of the chocolate bread  I presented recently. I love this variation of traditional lost bread (french toast). Using cream instead of milk just brings more onctuosity to this pan fried pain brioché. Adapted from  larousse des desserts Serves 4 to 6 Ingredients: 1/2 vanilla bean 50 cl liquid cream 100 g sugar 250 g chocolate bread (recipe 2 eggs 100 g butter 1. Open the vanilla bean, scrape the seeds and put them into the cream with 80 g of sugar. Heat, then let steep and cool. 2. Cut the bread into fairly thick slices. Beat eggs with 20 g of sugar. 3. Immerse quickly each slice of bread into the cooled cream, then dip in the beaten eggs. 4. Heat the butter in a large nonstick frying pan and fry the slices of bread on each side; they should get golden Brown. OPTIONAL: sprinkle with icing sugar.    * * PAIN BRIOCHÉ CHOCOLAT PERDU * * Le pain brioché chocolat que je vous ai présenté il y a quelque temps revient cette fois sous forme "perdue". En fait, c'est ma façon de profiter au mieux de ce pain qui remplace ici le traditionnel pain rassis. J'utilise aussi de la crème au lieu du lait, ce qui apporte plus d'onctuosité. Recette adaptée de larousse des desserts Pour 4 à 6 personnes Ingrédients: 1/2 gousse de vanille 50 cl de crème liquide 100 g de sucre en poudre 250 g de pain brioché rassis 2 œufs 100 g de beurre 1. Ouvrir la gousse de vanille et gratter les graines, les mettre dans la crème avec 80 g de sucre. Chauffer à feu moyen, puis laisser infuser et refroidir. 2. Couper le pain brioché en tranches assez épaisses. Battre les œufs en omelette avec 20 g de sucre. 3. Plonger rapidement, pour qu'elle ne se défasse pas, chaque tranche de pain dans la crème refroidie, puis la passer dans les œufs battus. 4. Faire chauffer le beurre dans une grande poêle à revêtement antiadhésif et faire rissoler toutes les tranches de pain brioché de chaque côté; elles doivent être bien dorées. FACULTATIF: Saupoudrer les tranches de pain brioché de sucre glace.

http://bullesetdouceurs.blogspot.com/