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.
Here are the 5 fastest fried carnival desserts you can make, gluten-free and yeast-free recipes of yummy sweets and without leavening. These fried foods are all with very few ingredients, to be brought to the table of celiacs, intolerant and non-intolerant!
Celiac, wife of a serial intolerant and mother of two small and excellent forks, in order not to succumb to the kitchen has tamed her and now commands her like a wand.
He invent new ways to cook easily, quickly and effortlessly … and he almost always succeeds!
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!
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
Quantity for 6 people – a clever mold for pies of 22 cm
For the base:
100 gr of flour
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
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:
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
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!
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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