Lub neej yooj yim lossis txhua yam hauv chocolate

txheem

Thiab yuav ua li cas yog tias koj ua kev zoo siab rau Xyoo Tshiab yam tsis muaj hnyav, greasy, qab zib qab zib ncuav mog qab zib? Cia peb noj cov qhob noom xim kasfes tsaus thiab xav txog tias muaj pes tsawg cov khoom qab zib tuaj yeem npaj rau ntawm nws lub hauv paus: crunchy txiv ntseej tartlets them nrog amber caramel; ncuav mog qab zib zoo kawg nkaus uas tsis muaj hmoov nplej uas yaj hauv koj lub qhov ncauj zoo li truffle; creamy mousse tsis muaj yolks, tab sis nrog ib tug zoo kawg nkaus "lub caij ntuj no" mandarin txiv hmab txiv ntoo thiab, thaum kawg, ib tug me ntsis ntsim ncuav mog qab zib, uas yog tshwj xeeb tshaj yog zoo nrog kas fes.

Chocolate biscuit tsis muaj hmoov nplej

Rau 8 tus neeg. Kev npaj: 15 feeb. Ci: 35 feeb.

  • 300 g tsaus chocolate (70% cocoa)
  • 6 qe
  • 150 g ntawm softened butter
  • 200 grams hmoov qab zib

Preheat qhov cub kom 175 ° C (tsis tu ncua) lossis 150 ° C (qhov cub qhov cua). Butter ib lub voj voog 26 cm tiaj tus. Txiav cov qhob noom xim kasfes rau hauv daim thiab yaj yam tsis tau nplawm hauv dej da dej lossis microwave (3 feeb ntawm lub zog tag nrho). Cia kom txias. Ntxiv softened butter rau chocolate. Crack 2 qe rau hauv lub tais loj, ntxiv 4 yolks ntxiv rau lawv, thiab ncuav cov seem dawb rau hauv ib lub tais nyias. Thaum ntaus cov qe, ntxiv qab zib kom txog thaum cov sib tov tig dawb thiab triples nyob rau hauv ntim . Maj mam ncuav nyob rau hauv lub melted chocolate, nqa cov sib tov nrog ib tug saj zawg zog spatula. rau hauv pwm, muab tso rau hauv qhov cub thiab ci rau 35 feeb. Tom qab tshem lub ncuav mog qab zib los ntawm qhov cub, tawm rau 5 feeb. nyob rau hauv daim ntawv, ces muab tso rau ib lub rooj tsavxwm thiab cia txias rau 20 feeb ua ntej hloov mus rau ib lub tais. Pab sov me ntsis. Yog hais tias lub ncuav mog qab zib muaj sij hawm kom txias, rov ua dua ob peb feeb hauv qhov cub lossis ob peb feeb hauv lub microwave.

Qhov zoo tshaj plaws chocolate

Rau cov khoom qab zib, siv cov qhob noom xim kasfes tsaus nti nrog cov ntsiab lus cocoa siab (50-60% rau mousse, 70-80% rau glaze). Nco ntsoov: qhov siab dua qhov feem pua ​​​​ntawm cov ntsiab lus cocoa, qhov denser cov khoom yuav yog. Lub aroma ntawm qhob noom xim kasfes, yog tias xav tau, tuaj yeem hais ntxiv los ntawm kev nchuav 1 tbsp rau hauv cov qe ntaus. l. tsaus rum thiab / los yog ib diav kas fes ntawm vanilla essence.

Pecan tartlets nrog dej-raws li tsaus chocolate icing

Rau 8 tus neeg. Kev npaj: 30 feeb. Ci: 15 min.

Khob noom cookie

  • 200 g hmoov
  • 120 g ntawm softened butter
  • 60 g suab thaj
  • 1 qe
  • 2 pinches ntsev

Muab lub butter rau hauv ib lub tais, ntsev thiab, thaum ntxiv qab zib, do nrog ib tug spatula kom txog thaum lub sib tov tig dawb. Ntxiv lub qe, ces cov hmoov nplej thiab knead lub mov paj nrog koj txhais tes kom txog thaum nws ua du thiab uniform. Qhwv lub khob noom cookie rau hauv zaj duab xis cling thiab tso rau hauv tub yees li 2 teev .Ntawm lub khob noom cookie tawm ntawm lub tub yees, cia nws so rau 20 feeb. ntawm chav tsev kub. Yob tawm nyias thiab muab tso rau hauv lub pwm 26 cm inch (cov pwm yuav tsum hloov tau yog tias ua tau kom nws tsis tas yuav lubricated nrog roj) los yog npaj rau hauv 8 pwm nrog ib txoj kab uas hla ntawm 8 hli. Ntxig lub khob noom cookie ob peb zaug nrog rab rawg, tsis muaj tho los ntawm, thiab 5 feeb. ci nyob rau hauv qhov cub preheated rau 175 ° C (nrog blower) los yog mus rau 200 ° C (paub qhov cub). Thaum ci, xws li ib lub khob noom cookie feem ntau tsis o, tab sis tsuas yog nyob rau hauv cov ntaub ntawv nws yuav tau lined nrog parchment, thiab qhuav taum yog poured rau saum.

filling

  • 250 g ntawm pecan kernels
  • 125 g lub teeb unrefined qab zib
  • 200 ml pob kws phoov (nws tuaj yeem hloov nrog kua zib ntab lossis qab zib syrup)
  • 3 qe
  • 50 g ntawm softened butter
  • 1 teev. L. vanilla qab zib

Muab butter tso rau hauv ib lub tais, ntxiv cov suab thaj thiab sib tov kom txog thaum nws tig dawb. Txuas ntxiv mus, ntxiv pob kws phoov, vanilla thiab qe (ib zaug ib zaug). Ntxiv cov pecan kernels thiab do, lifting qhov sib tov nrog ib tug spatula, ces ncuav rau hauv lub npaj mov paj tais. Muab cov tartlets tso rau hauv qhov cub rau lwm 10 feeb, tshem tawm ntawm pwm, muab tso rau ntawm lub rooj tsavxwm.

glaze

  • 200 g tsaus chocolate (tsis pub tsawg tshaj 80% cocoa)
  • 100 ml ntawm dej ntxhia
  • 50 g yog'lar

Tsis txhob nqa mus rau boil, rhaub dej nyob rau hauv ib lub lauj kaub nrog ib txoj kab uas hla ntawm 16 cm; tshem tawm los ntawm tshav kub, pov cov qhob noom xim kasfes tawg rau hauv daim. Thaum lub chocolate yog yaj, maj mam do nws nrog ib tug ntoo spatula kom txog thaum tus, ntxiv butter.

Drizzle icing tshaj tarts thiab pab tseem sov.

Dej raws li glaze

Nws yog ib qho tsim nyog yuav tau tshem ntawm tus cwj pwm ntawm melting chocolate hauv qab zib los yog mis nyuj. Lub qab zib ua rau lub frosting hnyav thiab oily thiab poob dej tawm lub ilv chocolate tsw.

Chocolate mousse nrog tangerine jelly thiab caramel sauce

Rau 8 tus neeg. Kev npaj: 45 feeb.

Lawv xav tau

  • 750 g tshiab tangerines
  • 150 g suab thaj
  • 2 Daim Duab. l. kua txiv txiv qaub

Ntxuav cov tangerines kom huv si nrog txhuam thiab qhuav lawv. Txiav 300 g ntawm unpeeled tangerines rau hauv lub voj voog 3 hli tuab, tshem cov pob zeb; Tev 200 g ntawm tangerines thiab txiav mus rau hauv voj voog; nyem cov kua txiv los ntawm tus so thiab lim nws.

Ncuav tangerine thiab txiv qaub kua txiv rau hauv ib lub tais stainless hlau nrog ib txoj kab uas hla ntawm 20 cm, muab tag nrho cov tangerines txiav rau hauv voj voog, sprinkle txhua yam nrog qab zib thiab cia nws brew rau 30 feeb. Muab lub lauj kaub rau ntawm qhov hluav taws kub, nqa cov ntsiab lus mus rau ib lub rhaub, txo cov cua sov thiab ua noj rau lwm 15 feeb .; ces txias thiab refrigerate.

Mooj Zeb

  • 300 g tsaus nti chocolate
  • 75 g ntawm softened butter
  • 4 lub qe qe
  • 2 Art. l. granulated qab zib

Txiav cov qhob noom xim kasfes rau hauv daim thiab yaj hauv ib lub bain-marie los yog hauv lub microwave (2 feeb ntawm lub zog tag nrho). Ntxiv butter, stirring kom txog thaum tus nrog ib tug spatula. Hauv peb qhov ntxiv, quav lub qe qe dawb rau hauv cov qhob noom xim kasfes, nqa lub mousse nrog lub spatula kom cov npuas tsis poob.

Sauce

  • 100 g zib ntab
  • 100 g hnyav cream
  • 20 g ntawm maj mam salted butter

Ncuav zib mu rau hauv 16 cm saucepan thiab ua noj tshaj li cua sov kom txog thaum nws darkens thiab thickens. Ntxiv lub qab zib, boil rau 30 feeb, tshem tawm los ntawm tshav kub thiab ntxiv butter. Do maj mam nrog spatula thiab txias ntawm chav tsev kub.

Ua ntej noj, faib cov tangerine jelly rau hauv lub tais, npog nrog chocolate mousse thiab sab saum toj nrog zib mu caramel.

Qab zib crispy biscuits

Amazing lacy ncuav qab zib ua tiav daim duab.

Siv lub spatula, sib tov 50 g ntawm melted butter, 50 g ntawm zib mu, 50 g ntawm granulated qab zib thiab 50 g ntawm hmoov. Nrog ib rab diav kas fes, diav lub batter rau hauv daim ntawv silicone pastry los yog ib daim ntawv ci uas tsis yog-stick ci, ua kom cov feem sib nrug. Yob lawv mus rau hauv oval ncuav 1 hli tuab thiab 5-6 feeb. ci hauv qhov cub preheated rau 180 ° C. Tshem tawm ntawm lub lauj kaub nrog nyias nyias spatula thiab txias rau ntawm lub rooj tsavxwm.

Cupcake nrog tsaus chocolate, txuj lom thiab xim av qab zib

  • 4 qe loj (qhov hnyav tshaj 70 g)
  • 150 g dub cane qab zib
  • 175 g hmoov nplej dawb
  • 1h ua. L. Razrыhlitelya
  • 150 g yog'lar
  • 300 g tsaus chocolate (70% cocoa)
  • 1 st. l. txuj lom rau gingerbread los yog gingerbread (hauv av cinnamon, qhiav, cloves, nutmeg)

Butter ib lub ncuav mog qab zib uas tsis yog-stick 27cm. Teem lub qhov cub rau 160 ° C (ventilated) los yog 180 ° C (qhov cub pa). zog). Do nrog ib lub spatula, ntxiv cov butter ntxiv rau chocolate hauv peb mus rau plaub koob. Txiav cov qe rau hauv lub tais nrog chocolate, ntxiv qab zib thiab txuj lom thiab tuav cov sib tov kom txog thaum nws triples nyob rau hauv ntim. Tom qab ntawd, ntxiv hmoov nplej thiab ci hmoov, nqa cov sib tov nrog ib tug spatula. Thaum cov sib tov ua du thiab homogeneous, ncuav nws mus rau hauv pwm thiab teem rau ci, txo cov cua sov mus rau 3 ° C los yog 160 ° C, nyob ntawm seb hom qhov cub. Ci rau 175-30 feeb. Txheeb xyuas qhov kev npaj ntawm lub ncuav mog qab zib los ntawm kev tho nws nrog rab riam nyias: yog tias cov hniav tseem qhuav, lub ncuav mog qab zib tuaj yeem raug tshem tawm. Cia nws so tsawg kawg 40 feeb ua ntej muab tso rau ntawm lub rooj tsavxwm. hauv cov duab. Pab sov me ntsis.

Spices rau kho kom zoo nkauj

Thaum lub ncuav mog qab zib tsis txias heev, koj muaj peev xwm sprinkle nws nrog 100 ml ntawm pre-ignited tsaus rum, ces npog nrog melted apricot los yog raspberry jelly, decorate nrog tag nrho cov txuj lom (hnub qub anise, cinnamon sticks, vanilla pods, cloves, cardamom pods. ...), thiab sprinkle nrog hmoov qab zib rau saum .

Txhawm rau muab lub ncuav mog qab zib rau cov txiv hmab txiv ntoo, koj tuaj yeem grate lub zest ntawm ib lub txiv kab ntxwv tshiab los yog txiv qaub rau hauv lub khob noom cookie, ntxiv hazelnuts, pistachios, ntoo thuv ceev, txiv kab ntxwv me me los yog candied Ginger.

Peb ua tsaug rau cov confectioners thiab kev tswj hwm ntawm Vertinsky Tsev noj mov thiab khw (t. (095) 202 0570) thiab Nostalzhi Tsev noj mov (t. (095) 916 9478) rau lawv cov kev pab hauv kev npaj cov khoom.

Sau ntawv cia Ncua