Tag: powdered sugar

Gluten Free Heart Brioche, Cream and Chocolate – Easy Dough Without Butter and Oil – Gordon Ramsay’s version

Gluten Free Heart Brioche, Cream and Chocolate - Easy Dough Without Butter and Oil


Gluten-free brioches are easy and versatile with this recipe without butter And oil with cream in the dough! I gave my croissants a shape a heart, I filled them with custard and chocolate, excellent for a breakfast, snack or delicious dessert.

With this dose you will get 24 small brioches (my heart mold measures 7 cm in the widest part!)

# Family💚 I am extremely happy to share this beautiful, versatile and delicious recipe that you can give a thousand shapes and fill as you like!

You know I'm crazy about custard, I couldn't help but put it in these sweet hearts! For the sweet tooth, any type of spreadable cream (hazelnut, pistachio, almond) or jam is also fine.

See also => ​​Gluten Free Custard and Chocolate Cream – One Foolproof Recipe for Two Tastes

The important thing is to know that this brioche cuts wonderfully!

To have an impeccable leavened cake, you must always start from a super homogeneous dough, I show you that you can also get it by working by hand, but if you want to help you with a planetary mixer, you can definitely do it!

Use the leaf hook and make the recipe as described below.

These brioches, by appropriately modifying the ingredients, you can absolutely make them lactose-free.

the original recipe with step by step photos – Gordon Ramsay’s version

Lindt cake


There Lindt cake it's a sweet greedy! Variant of the chocolate cake; in this case made with a soft dark chocolate base prepared in crafty mold which allows you to have a sunken surface; then stuffed And frosted with a cream al Lindt milk chocolate And Lindor from which it takes its name "Lindt cake" ! Imagine it soft at the base, creamy And melt out own like a chocolate! in one word: space!

Lindt cake

What I give you today is there Original recipe from the Lindt cake which was first posted in 2013 on Fecebook cooking group; since it was a real catchphrase from which each has then interpreted its variant.

It's about a quick preparation And very easy! Both thedough for the base that the cream Yes they prepare in a few minutes , the time required for cooling, assembling and your cake is ready! The secret for an excellent result lies precisely in right waiting times; this way you will have one creamy surface but not excessively liquid or too compact!

From this basic version, you can choose to make tasty variations! Instead of lindt and lindor chocolate, you can use leftover chocolates and chocolates also dark and mix as well as decorate your choice with tasty grains!

Just like the Chocolate Pie and Cupcake, it's perfect like dessert at the end of the meal, one snack energetic; for Special occasions as Saint Valentine, Anniversaries, but also instead of the classic birthday cake! Try it you'll love it!

Lindt Cake Recipe

PREPARATION TIMES

Preparation Cooking Total
20 minutes 25 minutes 45 minutes

Ingrediants

Quantity for 6 people – a clever mold for pies of 22 cm

For the base:

  • 100 gr of flour
  • 3 eggs
  • 150 grams of sugar
  • 50 gr butter (which you can replace with an equal amount of seed oil)
  • 100 gr of Lindt dark chocolate (or other quality brand)
  • 1 teaspoon of yeast

For the cream:

  • 200 ml of liquid cream
  • 100 gr of Lindt milk chocolate
  • 100 gr of Lindor milk chocolates
  • 50 gr of butter

Method

How to make Lindt Cake

First of all, prepare the base by melting the dark chocolate in a double boiler together with the butter.

Then whip the eggs with the sugar for 2 minutes until the mixture is frothy and clear.

Finally add the melted chocolate to the egg mixture, always whisk. Finally add, sifted flour and baking powder. Whip again and then pour the mixture into a well greased and floured mold:

how to make lindt cake

Then bake in a hot static oven at 180 ° for about 20 – 25 minutes, the time it swells and is cooked to the toothpick test.

Just before taking the base out of the oven, prepare the glaze by melting the cream with the chocolates in a bain marie, finally add the butter and let it cool, stirring constantly for 30 minutes.

Finally, remove from the oven and leave to cool on a wire rack for at least 30 minutes

stuffing the lindt cake

Finally, after the resting times have elapsed, pour the icing into the base after turning it very well.

At this point you will have to wait another 30 minutes at room temperature before cutting the slice. Time for the cake to compact!

Yours is ready Lindt cake!

Lindt cake

You can keep it at room temperature for 2 days, be careful if you put it in the fridge, the icing will harden and therefore when serving it it is advisable to prepare a hot bain-marie on which to place the cake directly on a tray and large lid, to enjoy it creamy!

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Gluten Free Tart Custard and Ricotta – Gordon Ramsay’s version

Gluten Free Tart Custard and Ricotta


The gluten-free custard and ricotta tart is a delicate sweet and very good that everyone really likes, you can create a thousand variations and bring a quick and fresh dessert to the table.

Family💚 I am particularly attached to this type of dessert, since I was a child, always preferring chocolate custard! This tart is the one I always chose when going to the oven to buy bread and reproduce it without gluten, it was a great joy!

Among other things, it is so delicate that I had made a similar tart for Marco's first birthday!

The shortcrust pastry is infallible => here are the instructions for making a rolled tart

In this recipe there is only one variant: I put brown sugar instead of granulated sugar.

Custard tutorial => find it here!

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