Chocolate and peanut caramel tart

Photography by Cath Muscat

Perfect for outdoor entertaining and a great way to finish any alfresco feast. Wow your guests with this dessert which is surprisingly easy to master.

Preparation Time
10 - 100 minutes

Cooking Time
5 minutes

Ingredients (serves 12)

250g rnott!s Choc "ipple biscuits 125g butter# melted $%0g &estle Caramel 'op n! (ill 1)2 cup unsalted roasted peanuts# coarsely chopped $*0g dar+ chocolate# finely chopped 2)$ cup thic+ened cream

Method
Process the biscuits in a food processor until finely crushed. dd the butter and process until well combined. ,se the bac+ of a metal spoon to spread and press the biscuit mi-ture e.enly o.er the base of a 2%cm /base measurement0 fluted tart tin with remo.able base. Co.er with plastic wrap and chill in the fridge for $0 minutes.

Combine the caramel and peanuts in a small bowl. 1pread o.er the biscuit base. Place the chocolate in a heatproof bowl. 2ring the cream 3ust to a simmer in a saucepan o.er medium heat. Pour the cream o.er the chocolate and stir until the chocolate melts and the mi-ture is smooth. 1pread the chocolate mi-ture o.er the top of the caramel. Place the tart on a ba+ing tray and place in the fridge for 1 hour or until set.

Notes
'o easily remo.e the finished tart from the tin# ensure the base is well chilled before adding the filling. 'his helps stop the base from crumbling. 4eep warm this winter with our selection of casseroles# slow coo+er recipes# soup recipes and pasta ba+es.

Brownie caramel cheesecake

Photography by 2rett 1te.ens

truly decadent# rich cheeseca+e to satisfy the sweet tooth of any guest. 5ou6ll need a 20cm - 2%cm tart pan with remo.able base. lternati.ely# use a slice pan. llow an e-tra $ hours to chill the cheeseca+e.

Preparation Time
75 minutes

Cooking Time
*0 minutes

Ingredients (serves )
150g unsalted butter# chopped 150g dar+ chocolate /809 cocoa solids0# chopped

1 tsp .anilla e-tract 220g /1 cup0 caster sugar 2 eggs 85g /1)2 cup0 plain flour 120g /$)7 cup0 2ra:il nuts# roasted# roughly chopped Chocolate pearls# to ser.e /optional ; see &otes0

Chocolate cheesecake !illing

200g <reen = 2lac+!s Maya <old >ar+ Chocolate# chopped /see &otes0 250g full-fat cream cheese# softened 110g /1)2 cup0 caster sugar 1 tsp .anilla e-tract 2 eggs 250g mascarpone

Caramel
85g unsalted butter# chopped 1*5g /$)7 cup0 caster sugar 100ml thic+ened cream

Method
Preheat o.en to 1*0C. <rease tart pan and line base with ba+ing paper. (or slice pan# line the base and short sides with a doubled sheet of ba+ing paper# e-tending 7cm beyond rim. 'o ma+e brownie base# place butter and chocolate in a bowl o.er a saucepan of gently simmering water and stir until melted and combined. 1tir in .anilla and a pinch of salt# then remo.e from heat. Whis+ in sugar until combined# then add eggs# one at a time# whis+ing after each addition until 3ust combined. Whis+ in flour until 3ust combined. 1poon into pan# le.el and ba+e for 20 minutes or until a s+ewer inserted into the centre comes out with a few moist crumbs attached. Cool brownie in the pan on a wire rac+. ?ncrease o.en to 1%0C. Meanwhile# to ma+e filling# place chocolate in a bowl o.er a saucepan of gently simmering water /ma+e sure bowl doesn!t touch the water0 and stir until melted. Cool slightly. ,sing an electric mi-er# beat cream cheese on low speed for 2 minutes or until smooth. dd sugar and .anilla# and beat until combined. dd eggs# one at a time# beating after each addition until combined. 2eat in chocolate until combined# then mascarpone. 1poon filling o.er brownie layer. 'ap pan gently on a wor+ surface# then le.el@ it will reach flush with the top of the pan. 2a+e for 10 minutes# then reduce o.en to 150C and ba+e for a further 10 minutes or until edges are set and centre mo.es only slightly when pan is sha+en. Cool on a wire rac+# then refrigerate for $ hours or until chilled.

'o ma+e caramel# place butter and sugar in a hea.y-based pan and stir continuously o.er medium heat for % minutes or until a dar+ caramel /it will loo+ oily# but it will come together once you add cream0. 1tirring continuously# add cream /be careful as it will spit0# then remo.e from the heat and cool. 'ransfer ca+e to a platter. 1poon o.er caramel# then scatter with 2ra:il nuts and chocolate pearls# if using.

Notes
A Balrhona chocolate pearls are tiny biscuit balls coated in dar+ chocolate. (rom selected delis. 1ubstitute grated dar+ chocolate.

A <reen and 2lac+6s Maya <old dar+ chocolate# from selected supermar+ets# is infused with orange and spices. 1ubstitute dar+ chocolate /509 cocoa solids0 with 1 tsp mandarin :est and 1)2 tsp ground cinnamon. 4eep warm this winter with our selection of casseroles# slow coo+er recipes# soup recipes and pasta ba+es.

Chocolate caramel slice

Photography by Mar+ C6Meara

Dach piece has the surprise of stic+y caramel sandwiched between the chocolate and biscuit layers.

Makes
1* pieces

Ingredients
Base
1 cup plain flour# sifted 1)2 cup brown sugar 1)2 cup desiccated coconut

125g butter# melted

"illing
700g can sweetened condensed mil+ 2 tablespoons golden syrup *0g butter# melted

Topping
*0g copha# chopped 125g coo+ing chocolate# chopped

Method
Preheat o.en to 1%0EC. Fine a $cm deep# 2% - 1%cm /base0 lamington pan. Combine all base ingredients in a bowl. Mi- well. Press into prepared lamington pan. 2a+e for 15 to 20 minutes# or until light golden. "emo.e from o.en. Cool. Ma+e filling; Combine all ingredients in a saucepan o.er medium heat. Coo+# whis+ing# for % minutes or until golden. Pour o.er coo+ed base. 2a+e for 12 minutes or until firm. Cool completely. "efrigerate for $ to 7 hours# or until set. Ma+e topping; Place copha and chocolate into a heat-proof bowl o.er a saucepan of simmering water. 1tir until melted. Pour o.er caramel. "efrigerate to set. Cut into sGuares to ser.e.

4eep warm this winter with our selection of casseroles# slow coo+er recipes# soup recipes and pasta ba+es.

Chocolate and peanut caramel short#read

Photography by 2rett 1te.ens

'his beautiful layered shortbread ma+es a magnificent gift for special friends and family.

Ingredients (serves )
270g unsalted butter# softened 55g /1)7 cup0 caster sugar 250g /12)$ cups0 plain flour 1 1)2 - $%0g cans &estle 'op 6n6 (ill Caramel /see note0 100g roasted salted peanuts# chopped 185g /1 cup0 chopped bitter dar+ chocolate

Method
Preheat o.en to 1%0EC. Fine the base and sides of a 20cm - $0cm slice tin with ba+ing paper. ,sing an electric mi-er# beat 185g butter# sugar and 1)7 teaspoon sea salt until light and fluffy. dd flour and beat until the mi-ture 3ust comes together. Press into the prepared tin# then ba+e for 25 minutes or golden. Cool. Place the caramel and 70g butter in a small saucepan and whis+ o.er low heat until mi-ture boils and is smooth. 1catter the peanuts o.er the shortbread layer# then spread o.er the caramel mi-ture and refrigerate for 20 minutes or until firm. 1tir chocolate and remaining butter in a heatproof bowl o.er a saucepan of simmering water until melted. Cool slightly# then spread o.er the caramel layer and refrigerate until set. 'o ser.e# cut into sGuares with a sharp +nife.

Notes
&estle 'op 6n6 (ill Caramel is what the 1panish +now as 6dulce de leche6# a delicious concoction of mil+ and sugar simmered slowly to a thic+ caramel. 4eep warm this winter with our selection of casseroles# slow coo+er recipes# soup recipes and pasta ba+es. in a small saucepan and whis+ o.er low heat until mi-ture boils and is smooth. 1catter the peanuts o.er the shortbread layer# then spread o.er the caramel mi-ture and refrigerate for 20 minutes or until firm.

in a small saucepan and whis+ o.er low heat until mi-ture boils and is smooth. 1catter the peanuts o.er the shortbread layer# then spread o.er the caramel mi-ture and refrigerate for 20 minutes or until firm.

$im%s no&#ake caramel slice

We 3ust lo.e this slice from 1uper (ood ?deas food editor 4im Co.erdale. <i.e it a try and see what you thin+H

Makes
25 pieces

Ingredients
250g pac+et rnott6s Choc "ipple biscuits# hal.ed 125g butter# melted 120g dry-roasted ha:elnuts 250g mil+ chocolate# chopped 1)$ cup thic+ened cream

"illing
50g butter# chopped 1)7 cup brown sugar $I5g can sweetened condensed mil+

Method
<rease a 7cm-deep# 1Icm /base0 sGuare ca+e pan. Fine base and sides with ba+ing paper# allowing a $cm o.erhang on all sides. Process biscuits until mi-ture resembles fine breadcrumbs. dd melted butter. Process to combine. ,sing the bac+ of a metal spoon# press mi-ture o.er base of prepared pan. "efrigerate for 15 minutes. rrange ha:elnuts o.er biscuit mi-ture.

Ma+e filling Place chopped butter# sugar and mil+ in a hea.y-based# non-stic+ saucepan o.er medium-low heat. Coo+# stirring constantly /as mi-ture can stic+ to pan0# for 10 to 12 minutes or until mi-ture thic+ens and becomes golden. Pour o.er ha:elnuts. ,sing the bac+ of a spoon# smooth top. "efrigerate for 10 minutes. Meanwhile# place chocolate and cream in a small microwa.e-safe bowl. Microwa.e on Jigh /10090 for $0 seconds to 1 minute# stirring with a metal spoon# or until smooth. 1pread chocolate mi-ture o.er filling. Co.er and refrigerate for $ hours or until set. Cut into pieces. 1er.e.

4eep warm this winter with our selection of casseroles# slow coo+er recipes# soup recipes and pasta ba+es.

'ark chocolate creme #rulee with ha(elnut praline

Photography by ?an Wallace

1poil your guests with this gourmet dessert of creamy chocolate brulee with a crunchy ha:elnut praline topping.

Preparation Time
20 - 155 minutes

Cooking Time
%5 minutes

Ingredients (serves ))
$10ml /1 1)7 cups0 thic+ened cream 250ml /1 cup0 mil+ 200g dar+ coo+ing chocolate# coarsely chopped

* egg yol+s# at room temperature 80g /1)$ cup0 caster sugar

*a(elnut praline
55g /1)$ cup0 ha:elnuts 80g /1)$ cup0 caster sugar 2 tbs water

Method
Preheat o.en to 150EC. Place the cream# mil+ and chocolate in a saucepan. Coo+# stirring constantly# until chocolate melts and the mi-ture is smooth. 1et aside for 5 minutes to cool slightly. Whis+ egg yol+s and sugar in a bowl until thic+ and pale. Whis+ the chocolate mi-ture into the egg mi-ture. 1train through a fine sie.e into a large 3ug. Fine the base of a roasting pan with a tea towel# folded to fit. Place si- 1%5ml /$)7-cup0 capacity o.enproof rame+ins in the pan. Pour chocolate mi-ture among the rame+ins. Pour enough boiling water into the pan to reach halfway up the sides of the rame+ins. 2a+e in o.en for 1 hour 5 minutes or until custard is 3ust set. "emo.e rame+ins from the roasting pan and set aside for 2 hours to cool. Co.er with plastic wrap and place in the fridge o.ernight to chill. 'o ma+e the ha:elnut praline# preheat o.en to 1%0EC. 1pread the ha:elnuts o.er a ba+ing tray and ba+e in o.en for 5-% minutes or until toasted. Place in a clean tea towel and rub to remo.e the s+ins. Fine a ba+ing tray with non-stic+ ba+ing paper. Place the ha:elnuts on the lined tray. Place the sugar and water in a small saucepan o.er low heat and coo+# stirring# for 5 minutes or until the sugar dissol.es. ?ncrease heat to high and bring to the boil. Coo+# without stirring# brushing down the side of the pan with a pastry brush dipped in water# for $-7 minutes or until golden. Pour o.er the ha:elnuts. 1et aside for 5 minutes to cool. 2rea+ into large pieces. Place in the bowl of a food processor and process until coarsely crushed. Preheat grill on high. 1prin+le the praline o.er the custards. Coo+ under grill for 1-2 minutes or until the praline bubbles and caramelises. 1et aside for 5 minutes to cool before ser.ing.

Notes
Ma+e sure you use the ba+ing dish specified in the recipe. ?f the dish is too large# the custard may coo+ too Guic+ly and become dry and rubbery. (or a smooth result# use a for+ to whis+ the egg mi-ture. balloon whis+ can cause bubbles to form in the custard as it ba+es. 'o test if ba+ed custard is coo+ed# insert the tip of a small +nife into the centre. ?f the +nife comes out clean# or with 3ust a little softly set custard clinging to it# it6s ready. 2e careful not to o.ercoo+ ba+ed custards or they will separate. ?f you can see tiny bubbles throughout your ba+ed custard# it6s o.ercoo+ed. 4eep warm this winter with our selection of casseroles# slow coo+er recipes# soup recipes and pasta ba+es.

Bittersweet Chocolate Pudding Pie with Crme Frache Topping

Bon Apptit | January 2008 by Alice Medrich

recipe

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user rating
85% would ma e it again user rating! "ittersweet #hocolate $udding $ie with #r%me &ra'che (opping 3 !or"s

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main ingredientsChocolate) #air$) %il"&Cream typePie&Tart dietary considerations'egetarian

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$ield+ Ma es 8 servings

An intense dark-chocolate filling topped with sweet-tangy cream.

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i ngredients
Crust: 1 cup chocolate wafer cookie crumbs (about half of one 9-ounce package; about 23 cookies finely ground in processor! 2 tablespoons sugar " tablespoons unsalted butter melted 2 ounces bittersweet chocolate (#$% cacao! finely chopped Filling: 1&3 cup sugar 1&3 cup unsweetened cocoa powder 2 tablespoons cornstarch 1&' teaspoon salt 1 3&( cups whole milk di)ided 1&( cup hea)y whipping cream ( ounces bittersweet chocolate (#$% cacao! finely chopped 1 tablespoon dark rum 1 teaspoon )anilla e*tract Topping:

1 cup chilled cr+me fra,che1 cup chilled hea)y whipping cream 1&( cup sugar 1 teaspoon )anilla e*tract .ittersweet chocolate sha)ings or curls (optional!
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p reparation
Crust: /osition rack in center of o)en; preheat to 3"$01. .lend cookie crumbs and sugar in processor. Add melted butter; process until crumbs are e)enly moistened. /ress crumb mi*ture onto bottom and up sides (not rim! of 9-inch-diameter glass pie dish. .ake until crust begins to set and no longer looks moist pressing gently with back of fork if crust puffs about 12 minutes. 2emo)e crust from o)en then sprinkle chopped chocolate o)er bottom of crust. 3et stand until chocolate softens 1 to 2 minutes. 4sing offset spatula or small rubber spatula spread chocolate o)er bottom and up sides of crust to co)er. 5hill crust until chocolate sets about 3$ minutes. Filling: 6hisk sugar cocoa cornstarch and salt to blend in hea)y medium saucepan. 7radually add 1&3 cup milk whisking until smooth paste forms. 6hisk in remaining milk then 1&( cup cream. 4sing flat-bottom wooden spoon or heatproof spatula stir mi*ture constantly o)er medium heat scraping bottom and sides of pan until pudding thickens and begins to bubble at edges about " minutes. Add chocolate; stir until mi*ture is smooth. 2emo)e from heat; stir in rum and )anilla. /our hot pudding into crust and spread e)enly. 5ool 1 hour at room temperature. 5o)er with plastic wrap; chill o)ernight. 89 A:;A8< Can be made 2 days ahead. Keep refrigerated. Topping: 4sing electric mi*er beat cr+me fra,che whipping cream sugar and )anilla in medium bowl =ust until stiff peaks form and mi*ture is thick enough to spread (do not o)erbeat or mi*ture may curdle!. >pread topping decorati)ely o)er top of pie swirling to create peaks if desired. 89 A:;A8< Pie can be made 6 hours ahead. Cover with cake dome and refrigerate. >prinkle chocolate sha)ings decorati)ely atop pie if desired. 5ut pie into wedges and ser)e. * Sold at some supermarkets and at specialty foods stores.
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5hocolate 5aramel ?art

September 7th, 2009Leave a commentGo to comments

1hare

>id you guys go nuts when you saw this a few months ago on the cover o! +aveurK ? lost my little mouse mindLwhich is impressi.e# considering that ? don!t ha.e that much of a sweet tooth. ? +new ? had to ma+e one for my dear ngry Chef# who lo.es sugary things# especially any combination of chocolate and caramel.

'his is one of those desserts that!s +ind of a pain to ma+eLbut is 1109 worth the time and effort. 'he method itself is actually pretty simple; Ma+e a chocolate shortbread crust# fill it with caramel# then top it with chocolate ganache. 'he +iller is waiting for each layer to cool properly before adding the ne-t. 'he end result is li+e a grown-up candy bar# in decadent tart form. 'he coo+ie crust is crisp and buttery. 'he caramel is creamy with 3ust a little tang from the addition of a dollop of craime fraiche. 'he chocolate ganache is .el.ety and rich. ?!m going to be bold; 'his might 3ust be the perfect dessert.

While it may sound nuts# "rench gre, sea salt /a.+.a. sel gris0 is one of those things that pairs ama:ingly well with caramel. briny crystals enhance the sweetness and fla.or of the caramel and chocolate.

sprin+ling of the

'rust me on this one. 5ou won!t be sorry.

6hat is creme fraiche@

Creme fraiche is cream that!s introduced to a little well-meaning bacteria# then allowed to age so that it gets gloriously thic+# li+e sour cream.

Crame Fraiche (ind it at a good cheese shop or dairy# or at a Whole (oods. 5ou can also ma+e your own at home by mi-ing 2 tablespoons of buttermil+ or sour cream into 1 cup of hea.y cream in a sterili:ed 3ar# then letting it sit out /co.ered0 at room temperature o.ernight. Cnce it!s thic+ened# +eep it in the fridge# and use it up within 10 days or so. Creme fraiche is a great creamy addition to coo+ed dishes# because it won!t curdle li+e mil+ or cream when it boils. ? was feeling la:y /C4# ? 3ust didn!t want to wait for the tart0# and snagged some from Whole (oods.

6here to find a good tart pan

,se a I 1)2-inch tart pan with a remo.able bottom. ?f you don!t ha.e one# most good +itchen stores will carry them. Williams 1onoma sells them for about MI. -r ,ou can order one !rom .ma(on/com here . ?n a pinch# you could impro.ise reasonably well with a springform pan. 5ou!d 3ust be missing that nice# ridged edge on your crust.

5hocolate 5aramel ?art

Originally published in Saveur magazine Crust 1 1)2 cups flour 5 'bls. unsweetened cocoa powder /not sweetened hot chocolate mi-0 1)7 tsp. +osher salt 10 'bls. butter# diced and softened 1)2 cup N 2 'bls. confectioner!s sugar 2 egg yol+s 1)2 tsp. .anilla Caramel 1 1)2 cups sugar $ 'bls. light corn syrup * 'bls. water 1)7 tsp. +osher salt * 'bls. butter * 'bls. hea.y cream 1 'bls. creme fraiche 0anache 1)2 cup hea.y cream 7 o:. bittersweet chocolate# finely chopped (rench <rey sea salt# for garnish Ma+es 1 I 1)2-inch tart. 1er.es as many as you can bear sharing with.

/art 1< Aake the chocolate shortbread crust

Preheat your o.en to $50 degrees. <rease your tart pan and set it aside.

Put the butter and confectioner!s sugar in the bowl of your mi-er /or in a large mi-ing bowl if you!re mi-ing with a handheld# electric mi-er.0

Cream the butter and sugar together until they!re light and fluffyO

Oli+e this;

'oss in the egg yol+s and the .anilla. /1earn how to make ,our own vanilla e2tract here/0

Mi- to combine.

'oss in the flour# cocoa powder# and +osher salt.

2eat well until combined. 'he mi-ture will be +ind of dry# and somewhat crumblyLli+e good# fresh Play->oh.

<ather it into a rough ball and plun+ it down in the middle of your greased tart pan.

With your hands# smoosh the dough down so that it spreads and fills the whole tart pan. 'ry to spread it out so that it!s a fairly e.en thic+ness all around.

Press the dough into the fluted edge of your pan# so your crust has a pretty shape.

Press the edges down to le.el them so they!re relati.ely flat. />on!t ma+e yourself nuts. ?t!s going to be delicious# regardless of how neat the edges are.0

5ou want the dough to loo+ about li+e this /all those fingerprints are 3ust fine0;

Pric+ the dough all o.er gently# with a for+. 'hese little holes will release steam /from the water in the butter and egg0 as the crust ba+es# which will help to +eep your bottom crust flat. /?f it does somehow manage to poof up alarmingly once it!s ba+ed# ma+e a few pinpric+s in the bottom# and gently press the surface down# sGuee:ing out the air.0 Pop it into your pre-heated $50-degree o.en and ba+e for about 20 minutes# until the dough is lightly browned on the edges. ?f your crust crac+s a little bit# don!t fret. ?t!s so totally not a tragedy.

1et the crust aside to cool completely.

/art 2< Aake the caramel filling

Cnce your tart crust has cooled# ma+e the caramel. Put the sugar in a hea.y-bottomed# 1-Guart saucepan. dd the light corn syrup# water# and salt.

(or light corn syrup# ? li+e 4aro syrup. 5ou can find it in most ,.1. mar+ets.

Whis+ the mi-ture together until well combined. ?t will ta+e a minute or two to dissol.e that stic+y corn syrup.

1et the pot on the sto.e o.er high heat. Coo+# without stirring.

'he mi-ture will come to a tall boil# then subside. 4eep the heat on high and resist the urge to stir /you!ll form larger sugar crystals# which will ma+e lumps in your caramel0. 2oil until you hit $70 degrees ( on a candy thermometer.

When the mi-ture reaches $70 degrees# ta+e the pot off the heat. /2e really careful with this part. 2oiling sugar is li+e napalm.0 5our mi-ture should be a light caramel color# +ind of li+e light maple syrup.

dd the butter# cream# and creme fraiche to the pot.

Whis+ the ingredients in with the boiling sugar. 'he mi-ture will bubble up dramatically as you stir.

Fi+e# dramatically;

'hen it will subside.

Whis+ until the mi-ture is uniform in consistency# li+e this;

Pour the caramel into your cooled tart shell.

?t will 3ust about fill the tart to the top. 'hat!s 3ust fine /it only gets a thin layer of ganache on top0.

Fet the tart cool to room temperature on the counter# then transfer it to the fridge until the caramel is Guite firm. 'his will ta+e about 7-5 hours. 'he surface of the tart should feelLfirm to the touchLli+e a marshmallowOfirm# but not hardOwhen you press on it gently with a finger.

/art 3< Aake the chocolate ganache

When the caramel is cold and .ery firm# ma+e the chocolate ganache. "oughly chop up your chocolate. Put it in a heatproof bowl and set it aside while you heat up the cream.

Put the cream in a 1-Guart saucepan o.er medium-high heat. 2ring it to a boil.

Pour the boiling cream o.er the chopped chocolate.

Fet it sit for maybe a minute to start softening up the chocolate.

'hen stir it with a spatula or wooden spoon until the chocolate is completely melted.

fter a minute or two of stirring# all your chocolate should be melted# and your mi-ture should loo+ about li+e this;

Pour the warm ganache on top of the caramel filling.

1pread it around gently with a rubber spatula. /1pread it gently across the surface of the caramel. 'ry not to press down too hard.0

'uc+ the chocolate up to the edges# so that it touches the crust.

5our finished tart should loo+ about li+e this;

MmmmmO./"esist the urge to di.e in and swim around in your creation.0

Pop the tart into the fridge until the ganache is totally set# about 7-5 hours. /?f you don!t wait# it will oo:e a lot when you cut it. ? learned the hard wayO0

>er)e and en=oyB

When the ganache is cool and totally set# slice the tart into wedges# and sprin+le with a few grains of (rench grey sea salt.

Dn3oyHH &o related posts. "elated posts brought to you by 5et nother "elated Posts Plugin.

%il"
makes recipe can be doubled

Chocolate
6

Caramel

%ousse
servings

+ used to be intimidated by the dry caramel method used here until + tried it, -ow + thin it.s far easier than the wet caramel method and will never go bac / (he sugar doesn.t crystalli0e, 123 3 1 122 cups (12 cup (ablespoons fluid o0,) (1,4 heavy cream) (2,4 o05 divided o0,) 62 into 1 cup g) (8 o0) granulated unsalted and 122 cup (6 sugar butter o0)

6 o0, high 7uality mil chocolate

1, Just 6 happy ingredients/

2, 8tart by ma ing the caramel! sprin le a thin layer of sugar in a lightly colored9pan set over medium9high heat, ( A light pan will help you gage the color of the caramel,)

+n a minute or 2 it starts to melt, :on.t bother to stir or anything,

8prin le more sugar, (he heat of the already melted sugar will start melting the new addition right away,

;eep adding until all your sugar is in, (his may ta e 2 or 3 additions, +t will melt 7uic ly and the edges will color faster than the center, 8wirling the pan around helps get the sugar to carameli0e more evenly,

+n a few minutes) the sugar goes amber) li e this!

3, -ow you must wor 7uic ly to avoid burning the sugar, 8prin le in the butter lumps) and whis them in,

6, -ow) add the 122 cup of cream) but <*A:=A>>?, (he cream will sputter and roil when it comes in contact with the hot sugar, 8ome of the sugar will sei0e and harden a little) but eep whis ing, +t will dissolve, @ere + added a small dribble of cream and whis ed it in!

(hen + added another dribble of cream and whis ed again, @ow about those angry bubblesA

And the final addition of cream, Boooh) yeah,

#aramel) all whis ed up and smooth, *emove pan from heat and let it rest until we get to it,

4, Meanwhile) ta e the remaining 1 cup of cream) and whip it to soft pea ,

?ou can see trails in the cream) but it.s still ind of droopy and doesn.t hold a pea ,

$op this bowl of cream in the fridge to eep it chilled while we melt chocolate,

C, &ill a pot with water and bring it to a boil, (urn the heat down to low) and rest a bigger bowl filled with your chocolate over said pot, (his is our fauD double boiler, +f you have a real double boiler that.s been waiting for this special occasion) use it now/

:on.t let any water get into your chocolate or you will witness a grainy mess, <ently let it melt) stirring occasionally to help it along,

Booooh, E, Bnce it.s completely melted) remove from the heat) and stir in the caramel,

?ou will notice the teDture is mottled and dull) li e this, :on.t stop here,

<rab a whis ) and wor up some elbow grease, ?ou.re trying to create an emulsion, Fhis in a rapid) circular motion li e you.re trying to rev up an engine, 8tart from the center and whis outward) in concentric circles, (he miD should end up glossy and very smooth, (his will ma e the teDture of the mousse luDuriously creamy,

8, Ma e sure the contents are lu ewarm or cooler, (A chance to taste test) in my boo ,) +f the miD is still hot) let it sit until it.s cool enough, 8coop about 123 of the whipped cream into the bowl and gently fold it in, (his will help lighten the dense chocolate and ensure better incorporation of the whipped cream,

+t doesn.t have to be 100G incorporated yet,

Add the rest of the whipped cream and gently fold that in too) Hust until all the cream is incorporated,

@ere is the final mousse, +t.s 7uite loose here) but still has body, +t loo s li e a very thic chocolate drin , $our it into rame ins or glasses and refrigerate for at least 6 hours or overnight to allow it to set up,

:iggin. in,,

Chocolate Mirror Sauce/Glaze

1 cup sugar 1 cup unsweetened cocoa 1 cup heavy whipping cream 2 tablespoons butter 1 tablespoon honey 1-1/2 tablespoons pure vanilla extract o not boil. !emove from heat and stir in vanilla

Combine sugar, cocoa, whipping cream, butter and honey in a heavy saucepan. Cook over low heat until mixture is smooth, stirring often. "yes, 1-1/2 tablespoons is the right amount#. $akes about 2-1/% cups.

Hot Caramel Sauce

1/2 cup "1 stick# butter 1 cup granulated sugar 1/2 cup heavy whipping cream

Combine butter and sugar in a heavy 2-1/2 to &-'uart saucepot. Cook over medium heat, stirring often, until mixture is a rich caramel color. (he consistency of the mixture will go from thick and light-colored to a thinner saucey consistency and caramel-colored. )t may take * to + minutes. ,nce it turns caramel colored, immediately remove the pot from the heat. (he darker the color, the richer the caramel flavor will be. -ut be careful. (he butter-sugar mixture can go from .ust-right to burned in a second. ) admit, this sometimes takes a little practice. -ut ) find, even if the butter-sugar mixture suddenly begins to smoke, once )/ve added the cream, allowed the sauce to cool and then refrigerate it overnight, the taste is still delicious.

0nyway, once you/ve removed the pot from the heat, wait 21 to &1 seconds, then blend in the whipping cream. -e very careful when adding cream. (he mixture will get a violent bubbling. ,nce blended, you can serve the hot sauce over ice cream. )t will be thin, but thickens as it cools. ,r, allow the sauce to cool completely, put it in a .ar and refrigerate it overnight or up to several days. 2eat the sauce slowly over low heat in a heavy pot. $akes about 1 1/2 cups.

3os caramel

Stiu ca se poate cumpara si de la magazin, dar cred ca are atatea chimicale incat eu il prefer pe cel facut acasa !eteta este luata de la "na Garten #m folosit crema de tartar, sau bitartrat de potasiu $ste optional, cand am facut acest sos prima data nu am folosit #cest praf a%uta impotriva zaharisirii, daca nu aveti, nu&i problema "ngrediente' (7) ml zahar *+ si +,2 cups.) ml apa *+,( cup(+2 ml frisca lichida neindulcita *+ si +,/ cups+,. lingurita crema de tartar *optionalesenta de vanilie Se pune zaharul si apa intr&o craticioara mai inalta, si cu crema de tartar *daca folositi-, se poate mesteca putin cu o lingura de lemn *nu de metal- apoi se lasa pe foc mare pana la +0 minute, cand incepe sa

si incet se va colora fiarba,

si incet se va colora Stati langa aragaz, trebuie supravegheat, si se va arde foarte repede 0u mestecati, daca vreti puteti roti putin cratita Cand a%unge la o culoare maro , stingeti focul si puneti dintr&o data frisca Se va umfla, nu va sari din cratita '- dar pentru orice eventualitate nu stati aplecati asupra cratitei Lasati pana scade spuma si se duce aburul

#prindeti iar focul la mic si mai fierbeti 2&( minute

Se lasa sa se raceasca complet la temperatura camerei cel putin / ore Se poate pastra in frigider pana la o luna

1entru un frappucino racoros, amestecati in blender gheata, cafea rece, lapte si cateva linguri de sos 2ecorati cu frica si sos de caramel 3um 4um '-

7os de caramel
4osted on noiembrie 1%, 2111 5 2 comentarii

Este un sos delicios si se poate folosi la clatite americane, clatitele noastre romanesti, budinci, checuri, prajituri etc. Ingrediente 6ahar lapte !reparare 7u am folosit toate ingredientele dupa ochi. 8u am avut nevoie de o cantitate mare, ci doar cat sa-mi a.unga pentru clatitele americane. 3e pune intr-o oala potrivita, 6ahar la carameli6at. aca aveti o oala teflonata este si mai bine. 9aharul se reparti6ea6a uniform. ,ala se pune pe flacara mica/potrivita si cand incepe sa se topeasca in centru se mai amesteca din cand in cand cu o lingura de lemn. 4rocedati asa pana se carameli6ea6a tot 6aharul si prinde o nuanta lucioasa. aca aveti oala teflonata nu trebuie sa invartiti asa de des deoarece nu exista riscul atat de mare de a se arde 6aharul. )n acest moment se toarna laptele peste 6ahar. 0m folosit aproximativ &11-%11 ml lapte si cam &11 g 6ahar. :a sfarai laptele, va face galagie si spuma, iar 6aharul se va intari, dar nu va speriati vreme, dar merita. ;asati totul la foc potrivit, sa fiarba. 9aharul se va topi, iar in timp compo6itia se va ingrosa. :a dura ceva

!ofta buna"
;ike

Tort cu crema caramel

/ublicat ,n 1' ianuarie 2$$9 de Amalia

/rint

/81

;eei de cand mi-am propus sa incerc reteta de crema caramel de la 3issa. 4ite ca a sosit momentul asa ca am facut acest tort si )a spun sincer ca nu mi-a parut rau. ;ste o crema foarte buna cu gust pronuntat de caramel. Cata reteta< .lat< ( oua ' linguri de Dahar E linguri de faina 1 lingura cacao o priDa praf de copt 5rema 1$ linguri de Dahar 2$$ ml lapte 2"$ ml frisca 3 oua 1 lingura amidon alimentar sau faina 1$ g gelatina /entru insiropat 1$$ ml apa 1 lingura Dahar 1 lingurita esenta de rom .latul este unul clasic poate cunoasteti reteta. >e bat albusurile spuma tare apoi se adauga Daharul treptat si se bate in continuare pana se topeste Daharul. >e adauga galbenusurile unul cate unul si apoi faina amestecata cu cacao si praful de copt.

>e coace intr-o forma rotunda ( dF 2( cm! unsa cu putin unt si tapetata cu faina timp de 2$ de minute la foc potri)it. >e scoate se lasa sa se raceasca putin si se rastoarna pe un gratar. /entru sirop amestecam Daharul cu apa si cu esenta de rom le punem la fiert si dupa cate)a clocote stingem focul si lasam siropul sa se raceasca. /ana se raceste blatul si siropul preparam crema < Gaharul se topeste la foc mic pana se carameliDeaDa apoi se adauga laptele fierbinte amestecand repede. >eparat se freaca galbenusurile cu amidonul se adauga siropul fierbinte si se pune pe foc amestecand mereu pana se ingroasa ca o smantana. Adaugam gelatina diDol)ata in putina apa rece. 3asam crema sa se raceasca si apoi o amestecam cu frisca si cu albusurile batute spuma.

.latul il taiem in doua si il insiropam apoi il umplem cu crema.

;u nu l-am decorat mai special deoarece l-am facut pentru acasa dar )oi puteti sa-l ornati cu frisca si Dahar carameliDat. ;ste

foarte gustos multumesc 3issa inca o data pentru reteta de crema si )a in)it sa-l incercati B <!

Crema de caramel
1. 2. 3. 4. Pentru crema, topeste 100 g de zahar la foc mic. Dupa ce s-a caramelizat zaharul, pune untul si lasa sa se topeasca. Adauga galbenusurile si ouale intregi batute cu restul de zahar si amesteca. ei de pe foc dupa ce crema s-a intarit usor.

Pentru crema iti trebuie:

! galbenusuri 2 oua intregi 200 g zahar 1"0 g nuci zdrobite 200 g unt

#ulce de leche $ Crema caramel cu lapte

< 4ostat .oi, + octombrie 211= de (rinity > %& C'ME()*+II
C0(7?,!)) @ ,-C*)*+I* S!*(I'.*, ,-C*)*+I* S-#/*ME+IC*(* , #ESE+), +E)E)E .*C)' '0' 0EGE)*+IE(E

ulce de leche este un desert traditional adorat de spanioli, portughe6i, argentinieni si ce alte natii l-or mai avea prin meniu. ?ustul este profund de caramel si fin de lapte, se apropie foarte mult de gustul bomboanelor pe care le cumparam la kilogram din bacaniile comuniste. $i-a placut in mod deosebit. 0sadar sa vedem cu ce se delectea6a popoarele mentionate mai susA )imp &h !ortii *11g crema Ingrediente@ 0arianta %@ 1l lapte de tara foarte gras sau +*1ml lapte gras B 1*1ml frisca nebatuta "smantana dulce#, %11g 6ahar 0arianta 1@ *11g lapte condensat indulcit Mod de preparare 7xista doua metode de preparare a acestui desert. )n 2arianta % amestecam laptele gras cu frisca nebatuta "daca avem lapte gras de tara nu mai punem frisca# si il incal6im. 0daugam 6aharul si il dam intr-un clocot la foc mediu amestecand din cand in cand sa nu se prinda la fund. !educem apoi focul la minim si il lasam pe foc 2,* C & ore timp in care vom amesteca la intervale de 1*min si verificam sa nu se prinda. ;aptele se va evapora incet si se va inchide la culoare devenind la final de culoarea caramelului si grosut ca o crema. 0ceasta este reteta clasica de preparare a dulcelui de leche. 8ecesita destul de mult timp si rabdare dar la final obtinem aceasta minunata crema de lapte. 7xista si 2arianta 1 de preparare, aceea cu lapte condensat. 7ste mult mai usoara in sensul ca nu trebuie pa6ita si amestecata incontinuu crema. 3ingura conditie este sa dispunem de lapte condensat indulcit. ;aptele condensat nu este cel ce se gaseste in cutiute mici si se serveste la cafea. 0cela este lapte pentru cafea. ;aptele condensat il vom gasi deobicei in cutii de tabla de 2*1, *11 sau 1111ml sau in tuburi de plastic de 1D1g. 7ste foarte dulce si grosut.

7u am gasit in -elgia de la 8estle la tub de plastic. aprovi6ionat si supermarketurile romanesti.

in cate am inteles in !omania nu se prea gasea. 4oate intre timp au

,k.

aca avem laptele condensat la cutii de tabla le scufundam frumusel "fara sa le deschidem# intr-o oala cu apa rece si le

punem pe foc la mic mic de tot. ;e lasam acolo & ore. ;a final minunea s-a produs. Cand vom deschide cutiile vom gasi dulcele de leche E# 3implu nuF aca in schimb avem laptele condensat la tuburi de plastic "asa ca mine# le turnam intr-un borcan cu capac si inchidem bine filetul. 4unem borcanul in oala cu apa rece in asa fel incat apa sa fie pana la filet. am focul la mic si fierbem & ore.

;a final obtinem asta@

upa ce se raceste se mai intareste. 4astram la frigider cam pana la % saptamani si servim ca atare sau in diverse combinatii cu fructe, pandispan, briose, ore6 cu lapte si multe altele. :oi pre6enta in posturile urmatoare si o pra.itura din 0merica ;atina pe ba6a de dulce de leche, !astel de )res leches. 3tati pe aproape E#

!ofta buna"

8ngrediente pentru 0 por9ii

I3C0 ml lapte condensat neindulcit (1 sticluta si Humatate) I400 gr 0ahar 1 lingura cu varf de amidon I64 gr unt (Am pus semnul de aproDimativ deoarece nu am folosit cantar)

%od de preparare
1, *eteta aceasta a luat nastere dintr9o JincurcaturaJ de9a mea, #itind pe internet ca la #arrefour se gaseste lapte condensat la conserva) am dat fuga in cautare, :ar,,,, n9a fost sa fie, 8ingura optiune) totusi acceptabila a fost sa iau lapte condensat neindulcit la sticluta (e o marca austriaca JMaresiJ 23C ml sticluta) cre0and ca e tot cam aceeasi mancare de peste !)) :oar ca am uitat ca cel pe care il cautam de fapt) are o teDtura mai cremoasa si e +-:=>#+( !))) +n fine,,,Kram cu el deHa in traista si visam cum se va transforma laptele meu condensat in celebrele bomboane "rigadeiros, :oar ca atunci cand am aHuns acasa si sa ma pun pe treaba) mare mi9a fost mirarea ca al meu lapte e de fapt neindulcit) e lichid,,,deci nu e cel pentru "rigadeiros, #e sa ma fac cu elA/A/A Am gasit o reteta pe ceva bloguri culinare de lapte condensat) facut de la 0ero! adica din lapte) un munte de 0ahat) amidon) unt si un timp eDact de fierbere de 10 minute, Am 0is de ce nuA #hiar daca laptele meu nu e de 3)4 grasime) ci de E)4 !)) tot o fi iesind ceva din el, Asadar si prin urmare am turnat laptele intr9o oala (indicatiile spuneau de oala cu fund dublu) bla) bla,,,eu a trebuit sa ma multumesc cu una obisnuita)) am adaugat 0aharul) lingura de amidon si untul taiat cubulete, Am pus oala pe flacara mica) sa se topeasca toate cele) iar cand 0aharul s9a di0olvat iar untul s9a topit) am dat focul putin mai tare si am asteptat sa dea in clocot, :upa primul clocot) am invartit in continuu 10 minute $K #KA8) si nu glumesc (m9a speriat oarecum mentiunea ca nici un minut in plus ca devine ca bolovanul) si nici un minut in minus ca ramane aparaie), >a inceput am cre0ut ca va da in foc ca s9a ridicat cu spume,,,dar mi9am mentinut calmul) iar prin minutul E cam asa ceva) am observat ca s9a lasat si a inceput sa se ingroase putin mai bine, >a minutul 10 am incheiat

2, 3,

6,

operatiunea) am invartit cateva secunde dupa care am pus in chiuveta) am dat drumul la apa rece sa curga pe langa oala si am invartit sa prinda consistenta in procesul de racire, 4, C, 8i a iesit ce se vede in po0e !:!: =rmatoarea postare trebuie sa fie cu bomboanele brigadeiros) desigur materia prima va fi acest maglavais !:

;clere
22 ecembrie 2111 Categorii@ Retete desert, Retete din Franta, Retete cu ou, Retete de Craciun, Retete lact-ovo-vegetariene, Retete pentru Valentine's Day si Dragobete

#clere umplute cu crema de caramel pentru toti $izitatorii mei fideli% &a pup pe toti si $a doresc 'arbatori (ericite%

Cngrediente pentru Eclere

Aluat eclere 12" ml lapte 12" ml apa 11" gr unt 1 lingura zahar 1)4 lingurita sare 140 gr faina 4 oua Crema de caramel "00 ml lapte 100 gr zahar 40 gr amidon 4 galbenusuri Pentru umplutura puteti sa mai folositi crema de $anilie sau crema de ciocolata Glazura *0 gr ciocolata +cu lapte, amaruie, !0 gr unt 1 lingurita ulei 1 lingura apa Bucati: 22

/reparare
Crema de caramel 1. (recati bine galbenusurile cu amidonul. 'ubtiati pasta cu "0 ml lapte.

2.

Puneti zaharul intr-o craticioara si caramelizati-l la foc mic, pana capata o culoare aurie. -urnati restul de lapte +incet la inceput, peste caramel. Daca cum$a se intareste un pic caramelul nu-i nicio problema, lasati laptele la foc mic pana se dizol$a. .and laptele incepe sa fac bule mici pe margine, luati-l de pe foc. 3. -urnati laptele-caramel peste amestecul ou-amidon, incet, asa cum puneti uleiul la maioneza +ca sa nu se faca ouale omleta, si amestecand non-stop cu telul. 4. Puneti amestecul pe foc mediu si amestecand non-stop in el. Dupa cca 2-3 minute $eti simti ca incepe sa de$ina $ascos. n acel moment dati focul la mic si in$artiti foarte rapid cu teleul pana amestecul capata consistenta unei maioneze care sta pe lingura +cca 1 minut,. ". /uati crema de pe foc si continuati sa amestecati in ea inca 3 minute pana se racoreste. Daca $reti sa se raceasca mai repede puteti pune oala cu crema intr-un $as cu apa rece. !. Acoperiti crema cu folie de plastic care sa $ina in contact si dati la frigider macar 1 ora. Eclere 1. 'e pun intr-o craticioara pe foc mediu0 laptele, apa, untul, sarea si zaharul. .and untul s-a topit si amestecul fierbe, adaugati toata faina o data si amestecati rapid. &eti $edea ca alautul se aduna in 1urul lingurii. .ontinuati sa amestecati 1 minut. /uati oala de pe foc si lasati aluatul sa se racoreasca. 2. .and aluatul e doar caldut, adaugati ouale, cate unul pe rand. /a fiecare ou $eti $edea ca aluatul se separa in bucati insa continuati sa amestecati pana se 2leaga2 din nou. 3rmatorul ou il puneti doar cand aluatul e 2legat2.

3.
4.

Puneti aluatul intr-un spritz de patiserie cu capatul de cca 2 cm.

'pritzati bastonase de 10 cm lungime in ta$a cuptorului tapetata cu hartie de copt. 4u inghesuiti prea tare bastonasele fiindca $or creste la copt. ". Dati eclerele la cuptor la 200. pentru 10 minute, scadeti apoi la 1*0. si mai lasati 20 minute. 4u deschideti usa cuptorului in acest timp. Dupa 30 minute eclerele trebuie sa fie umflate si rumene. !. 'coateti-le din cuptor, faceti-le o gaura deasupra cu un cutit +sa iasa aburul, si lasati-le sa se raceasca complet. 5. .and sunt reci se pot umple cu crema in doua moduri0 - fie folositi un spritz de patiserie la care folositi un $arf pentru umplut6 $eti umple ecelere prin gaura facuta cu cutitul. - fie taiati un capacel deasupra fiecarui ecler +folosind un cutit zimtat%,, umpleti partea de 1os cu crema si apoi asezati capacelul la loc. Glazurarea * daca nu doriti sa le glazurati cu ciocolata le puteti orna doar cu frisca

1.
2. 3. 4.

'e topeste ciocolata pe abur. 'e adauga untul taiat cubulete si se lasa pana se topeste si el, amestecand din cand in cand. * daca folositi ciocolata amaruie si doriti sa indulciti glazura puteti adauga 1-2 linguri zahar pudra cand topiti ciocolata 'e ia craticioara de pe abur si se adauga uleiul si apa. 'e lasa glazura sa se racoreasca 10-1" minute. 'e inmoaie o parte a eclerelor in glazura. 'e lasa 30 minute sa se fi7eze glazura.
.lic8 pe imagini pentru a mari

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Cosulete din ciocolata umplute cu crema de caramel de un dulce aromat (Viziteaza situl)
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MENIU !I EI Antreuri

Porc dulce"acrisor cu orez basmati

Desert

Ar#i$a meniurilor Primirea meniului zilnic

100 gr ciocolata alba 100 gr ciocolata neagra hartie de bomboane -opim ciocolata alba pe baie de aburi ,dupa ce s-a topit se ia fiecare hartie si se imbraca interiorul in ciocolata cu a1utorul unei lingurite .'e pun in$ers pe un platou pentru a se scurge ciocolata.'e lasa sa se intareasca ,dupa se indeparteaza hartia ramand un cosulet din ciocolata. Acelasi procedeu se face si la ciocolata neagra. .rema de caramel 200 ml lapte 100 gr zahar "0 gr unt 1 lingura faina 1 lingurita de amidon ?aharul se caramelizeaza intr-o craticioara la foc mic ,dupa ce s-a caramelizat adaugam laptele si lasam sa se topeasca zaharul. ntr-un castron amestecam faina si amidonul cu cate$a linguri de lapte si le adaugam peste laptele cu zahar.@ lasam sa fiarba la foc mic ,mestecand continuu sa nu se prinda.Dupa fierbere se adauga untul si se lasa sa se raceasca . 3mplem cosuletele cu crema . deea cu cosuletele am gasit-o intr-o carte in limba italiana .ioccolato.