Qual seu tipo de café??

Petit Gâteau by Eric Jacquin

Ingredientes

250 g de manteiga sem sal

300 g de chocolate meio amargo

5 gemas

5 ovos

170 g de açúcar

100 g de farinha de trigo peneirada

50 g de açúcar de confeiteiro para polvilhar

Modo de preparar

Pré-aqueça o forno a 180 graus. Com manteiga, unte 4  forminhas redondas de 6 centímetros de diâmetro, de preferência antiaderentes. Ponha numa assadeira e reserve. Derreta 250 gramas de manteiga e o chocolate no micro-ondas. Bata as gemas, os ovos, o açúcar e, por último, a farinha. Adicione o chocolate derretido à mistura. Continue batendo até obter uma massa homogênea. Deixar a mistura descansar uns 40 min. Ponha a massa nas forminhas e leve ao forno por 4 minutos ou até que a superfície dos bolinhos esteja assada.

Montagem

Desenforme cada bolinho num prato. Polvilhe com o açúcar de confeiteiro. Sirva imediatamente com sorvete de chocolate branco.

(rende 4 unidades)

Receita do chef Erick Jacquin, do La Brasserie Erick Jacquin

Por: Redação VEJA SÃO PAULO 02/05/2013 às 19:45 - Atualizado em 18/06/2013 às 15:09

Brownie Mocha Trifle

Ingredients

• 1 package fudge brownie mix (8-inch-square pan size)
• 1-3/4 cups cold 2% milk
• 2 packages (3.4 ounces each) instant vanilla pudding mix
• 1/4 cup cold brewed coffee
• 2 cups whipped topping
• 1 Heath candy bar (1.4 ounces), crushed

Directions

1. Prepare brownie batter and bake according to package directions. Cool; cut into 1-in. pieces.
2. In a large bowl, beat milk and pudding mixes for 2 minutes or until thickened. Stir in coffee. Fold in whipped topping.
3. In a trifle bowl or 2-qt. glass bowl, layer a third of the brownie pieces, pudding mixture and crushed candy bar. Repeat layers twice. Chill until serving. Yield: 12 servings.

Originally published as Brownie Mocha Trifle in Country Woman March/April 2000, p37

Lemon Chiffon ...

Ingredients

• 1/2 cup fat-free evaporated milk
• 1/2 cup reduced-fat sour cream
• 1/4 cup lemon juice
• 2 tablespoons canola oil
• 2 teaspoons vanilla extract
• 1 teaspoon grated lemon peel
• 1 teaspoon lemon extract
• 2 cups cake flour
• 1-1/2 cups sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup egg whites (about 7)
• 1/2 teaspoon cream of tartar
• LEMON GLAZE:
• 1-3/4 cups confectioners' sugar
• 3 tablespoons lemon juice

Directions

1. In a large bowl, combine the first seven ingredients. Sift together the flour, sugar, baking powder and salt; gradually beat into lemon mixture until smooth. In a small bowl, beat egg whites until foamy. Add cream of tartar; beat until stiff peaks form. Gently fold into the lemon mixture.
2. Pour into an ungreased 10-in. tube pan. Bake at 325° for 45-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely. Remove cake to a serving platter. Combine glaze ingredients; drizzle over cake.Yield: 16 servings.

Originally published as Lemon Chiffon Cake in Taste of Home June/July 2000, p16

Pãezinhos de Leite

Ingredientes

1 colher (chá) de fermento biológico seco

1 1/4 xícara (300 ml) de leite (temperatura ambiente)

1 colher (sopa) de açúcar

3 xícaras (375 g) de farinha de trigo

1/4 colher (chá) de sal

2 colheres (sopa) (30 g) de manteiga, derretida e em temperatura ambiente

Modo de preparo

Em uma vasilha pequena, dissolva o fermento no leite e acrescente o açúcar. Em outra vasilha, peneire a farinha de trigo junto com o sal e misture com a manteiga derretida.

Junte o fermento com a farinha de trigo. 

Ponha esta massa em uma superfície enfarinhada e sove a massa até que esteja macia e elástica.

Transfira a massa para uma vasilha untada com óleo. Cubra-a com um pano de prato limpo e deixe-a crescendo em um lugar quente e seco durante 45 minutos.

Ponha a massa em uma superfície recém enfarinhada e divida em 9 bolas. Coloque as bolas de massa em um tabuleiro untado e enfarinhado que meça aproximadamente 23 centímetros. 

Cubra os pãezinhos e deixe-os crescendo por mais 15/20 minutos.

Pré-aqueça o forno a 220 ° C.

Asse os pães por 15 a 20 minutos ou até que estejam corados e fofinhos. 

Mojito: The Cuban Cocktail

The Mojito is a traditional Cuban highball. A fantastic drink for those hot summer afternoons, or any afternoon for that matter.

The fresh minty flavor is a marriage with the rum and the fresh lime is a welcomed third party in this wonderful cocktail. If your new to the world of the Mojito; you're in for a real treat.

The Cubans use spearmint or yerba buena a lighter leaf of the mint family, very popular in Cuba. Mint is very easy to grow, so if you like the following Mojito cocktails, you may need a window box. If you have agarden, make a little space to grow your mint. Fresh cut mint is by far the best mint to use in this cocktail.

There are many varieties of Mojito. The most famous rum based cocktail in the world. To perfect your very own Mojito you will need the following...

Ingredients:

•           fresh mint leaves

•           a fresh lime cut into thick wedges

•           1 teaspoon of cane sugar

•           100 ml of a good quality white rum

•           soda water to top

•           plenty of crushed ice

•           a tall glass, known as a highball

•           straws

Method:

Put the lime, mint leaves and crushed ice into your glass and using a muddler mash the ingredients to release the juice from the lime and the oils from the mint. Don't create a mush, one or two good twists is all you need. It's important not to shred the mint leaves.

Add in a good quality rum, leave the cheap stuff on the shelf, it will ruin a good cocktail. Top with the soda water. Stir and serve with a sprig of mint. Pop in your straw and sip your way to heaven.

Bartender's Tip:

Before anyone gets muddled about the muddler, I will explain. A muddle is a bartenders tool, used to mash ingredients as above. A little similar to using a pestle and mortar to mash ingredients in cooking: garlic; pine nuts; spices etc.

Cocktail drinks like the Caipirinha made with cachaça and the Old Fashioned made with whiskey also require a muddler to be muddled. See the picture of a stainless steel muddler below in the last ebay advert. If you don't have a muddler, it's time to invest!

Chocolate submarino ...

 Dica do site: www. mixidao.com.br

Usando o percentual do padeiro ...