Friday, November 1, 2013

Madame Maurice September 24, 2013 1:07 p.m.


The day of the Battle food arrived! party This day is always special for me when I turn on my computer I am so excited as if I was opening gifts! You know the kind: Gnnnnniiiiiiiiiii ... Moving on. The theme is this: the Food Street. Arguably the godmother of this food battle # 11: Chloe Delight has nailed or rather in the news! Who can not imagine with its own food truck roaming the streets in "throwing" burgers passers! Here we are not talking about hamburgers but wich a brownie! party A sandwich consisting of a small biscuit brownie, a whipped mascarpone and a maple syrup grout. In summary, a small calorie bomb just too good! And even do you put yourself on your fingers and it's the spirit Street Food!
6 sandwiches Brownie of wich 100 g dark chocolate 150 g butter 150 g sugar 100 g flour 3 eggs 100g pecan nuts mix / almonds 1 pinch salt Preheat oven to 190 . Melt in a bain-marie chocolate and butter. Add the brown sugar, flour, salt and eggs, one at a time. Mix well to obtain a homogeneous paste and remove party from heat. Mix nuts previously broken. Cover plate pastry with parchment paper and pour the batter. party Bake for 15 minutes cooking (be careful as the cake is fine watch the cooking). Cool. Using a round cookie cutter made. 80g maple syrup 50g brown sugar 60 ml whipping cream 40 g salted butter in a saucepan, party heat the syrup, sugar and cream, over 10min. Off the heat, add the butter cut into soon. When the mixture is homogeneous wear to a boil 5 minutes. Let cool to room temperature. 50 g liquid cream 1 vanilla pod 50 g sugar 3 g gelatin 150g mascarpone 250g cream Heat 50 g of liquid cream, scraped vanilla and sugar. Add the gelatin previously softened in cold water. Pour over mascarpone mixture, cream. Once the mixture cooled, place it into the bowl of a mixer with a whisk. On a slice of brownie drop whipped cream (with the socket party or spoon), then grout maple syrup, and cover with a second slice of brownie.
Madame Maurice September 24, 2013 1:07 p.m.
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