VALRHONA PAS CHER RECIPES

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CHOCOLATE SOUFFLé BY ALAIN DUCASSE – CASSEROLE & CHOCOLAT



Chocolate Soufflé by Alain Ducasse – Casserole & Chocolat image

Total Time
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Prep Time
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Cook Time 30 minutes

Yield 10

Number Of Ingredients 8

300 g milk
20 g corn starch
3 egg yolks or 60 g
6 egg whites or 200 g
300 g chocolate
50 g caster sugar
Butter for the ramekins
Sugar for the ramekins

Steps:

  • Place the pieces of chocolate in a large bowl.
  • Pour the milk in a sauce pan. Add the sifted corn starch.
  • Heat and whisk until it boils, keep it boiling for 1 minute (do not stop whisking). You will get a thick consistency.
  • Pour immediately on the chocolate. Wait a little moment and mix until you get an homogeneous mixture.
  • Add the egg yolks, mix again.
  • Preheat your oven at 170 degrees.
  • Whisk the egg whites with half of the sugar in your food processor bowl.
  • When they get a little firm, add the other half of the sugar. Continue whisking until it gets very firm.
  • Add, in 3 seperate times, the whites to your batter. Mix gently with a spatula.
  • Butter the ramekins, then spread them with sugar.
  • Pour the batter up to the top of the ramekin and smooth with the icing spatula.
  • Make a little space between the border of the ramekin and the batter with a knife.
  • Bake for 12 to 13 minutes. (Place all the ramekins at the same level in your oven in order to have uniform soufflés)
  • Serve right away. (You can spread icing sugar).

Nutrition Facts : Calories , CarbohydrateContent , CholesterolContent , FatContent , FiberContent , ProteinContent , SaturatedFatContent , SodiumContent , SugarContent , TransFatContent , UnsaturatedFatContent

NANA'S CREOLE PECAN CAKE BARS RECIPE | EATINGWELL



Nana's Creole Pecan Cake Bars Recipe | EatingWell image

These decadent pecan date bars are a bite-size alternative to holiday pecan pie.

Provided by Jeanine Dinsmore

Categories     Healthy Bar & Brownie Recipes

Total Time 2 hours 0 minutes

Number Of Ingredients 12

1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, at room temperature
2 cups packed light brown sugar
3 large eggs, at room temperature (see Tip)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
3 cups chopped pecans
1 cup raisins, preferably golden
1 cup finely chopped pitted dates

Steps:

  • Preheat oven to 300 degrees F. Coat the bottom and sides of a large (17-by-12-inch) baking sheet with cooking spray, then line with parchment paper.
  • Sift flour, baking powder and salt together in a medium bowl.
  • Cream butter and sugar in a mixing bowl with an electric mixer on medium-high speed. Add eggs one at a time and beat until creamy. Add vanilla and beat until combined.
  • Add half the flour mixture to the creamed mixture and stir until well combined. Add cinnamon and nutmeg; stir until blended into the mixture completely. Add pecans, raisins and dates to the rest of the flour mixture. (Coating the dried fruit and nuts helps distribute them in the mix.) Stir the flour-coated fruit and nuts into the batter. Do not overstir. Evenly spread the batter into the prepared baking pan with a spatula. (Coat the spatula with cooking spray, if necessary, to make spreading easier.)
  • Bake for 45 minutes. Run a knife around the edges of the pan to loosen the sides. Cool in the pan on a wire rack for 45 minutes. Invert onto a large cutting board and remove the parchment. Cut into 48 squares.

Nutrition Facts : Calories 132.5 calories, CarbohydrateContent 17.1 g, CholesterolContent 16.7 mg, FatContent 7.2 g, FiberContent 1.1 g, ProteinContent 1.5 g, SaturatedFatContent 1.7 g, SodiumContent 43.5 mg, SugarContent 13.2 g

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