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A sudden desire to make a cake I made this morning! But a great desire for sweets! But not like still make a complicated Trux. So I wandered on and latoile blog blog does not you there now that I found myself face to face with a pie brioche In Zapbook
http://zapbook.canalblog.com/archives/2008/03/31 / 8558153.html

A casseroles:

For a mold of 28 cm in diameter:

250g of flour for me

T55

1 teaspoon baking powder vanilla

100 gr

sugar 100g of ground almonds

30 cl of cream (semi-thick and lightened for me: sorry that's all I hand)

100-150g of fruit as you want! frozen whole raspberries for me

Beat the eggs with the cream, add sugar, ground almonds, flour, baking powder and vanilla. Pour

without a cake pan to cover the surface with fruit ( more chopped chocolate for me) and bake 30-40 minutes in a moderate oven (175 °).

and devour!

is a very moist cake but not very sweet, if you like sweet, Increase amount.

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Chinese chocolate-based Chinese

The Chinese Taste Buds and Pupils had so much success last week that I had to furnish it !

But this time the pins have decided to trim: custard and chocolate chips!

So I did the same mixture as for Chinese praline but I replaced the beaten egg, sugar and praline by: a layer of custard and a layer of chips chocolate.

For the custard:

1 / 4 liter milk

50 gr sugar 12 gr of

wholefome

15 gr cornstarch 2 egg yolks

1 / 2 vanilla bean

Heat the milk with sugar and vanilla (pod open, seeds scraped and placed in milk). Whisk the yolks with the flour and cornstarch. When milk is hot, pour over the yolks and return to heat, whisking. Stop cooking when cream is thick enough.

Cool.

and this is the result

“microsoft Ultimate Steal

Tuesday I felt like a brioche, and Chinese on several blogs that I myself was terribly exciting ... I finally opted for Recipe of papillae and Pupils ( Active link in the title ). Well I do not regret it, but really!

Super easy to do, especially delicious and perfect result.

To take action:

350 g of milk

40 g butter 60 g sugar

1 teaspoon salt

30 g potato flakes (mashed dehydrated)

470 g wheat flour (T55)

1.5 tablespoon coffee dried yeast

For "farce": 1 egg

70 g brown sugar (brown sugar complete bio for me)
100 g praline powder

Mix all dough ingredients in the bowl of a dough mixer, turn until the dough is smooth and elastic. Let rise in warm place (for months it took 4 hours) until I doubled in size.

After this time, flour your work surface and roll out your dough. Fold and 3 in the lengthwise, and again to spread. Repeat the operation.

Then re-roll out to get a rectangle of 30X40 cm.

Break the egg and beat it. Roll the brush across the surface of the cake.

Sprinkle sugar and praline, and roll the long side

cut into 7 equal parts and place in a well buttered cake pan. Let rise 45 minutes.

Bake in an oven heated to 180 ° C. Bake for 20 to 25 minutes. Unmold warm.

And enjoy!

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