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Monday, February 12, 2007. It has been on my list for quite some time now to make macarons au chocolat,. Because I only eat them when in France. So I found a basic macaron recipe and then gave it my own twist with my chocolate cream. And the result was quite good:-). 80 g egg whites (2-3), with room temperature. 200 g icing sugar. 20 g caster sugar. 100 g grounded almonds. 10 g cocoa powder. 5 g vanilla sugar. 150 ml whole milk. 100 g chocolate, valrhona caraque 56 %. 50 g unsalted butter, softened.

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Monday, February 12, 2007. It has been on my list for quite some time now to make macarons au chocolat,. Because I only eat them when in France. So I found a basic macaron recipe and then gave it my own twist with my chocolate cream. And the result was quite good:-). 80 g egg whites (2-3), with room temperature. 200 g icing sugar. 20 g caster sugar. 100 g grounded almonds. 10 g cocoa powder. 5 g vanilla sugar. 150 ml whole milk. 100 g chocolate, valrhona caraque 56 %. 50 g unsalted butter, softened.

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secrets gourmands | secretsgourmands.blogspot.com Reviews

https://secretsgourmands.blogspot.com

Monday, February 12, 2007. It has been on my list for quite some time now to make macarons au chocolat,. Because I only eat them when in France. So I found a basic macaron recipe and then gave it my own twist with my chocolate cream. And the result was quite good:-). 80 g egg whites (2-3), with room temperature. 200 g icing sugar. 20 g caster sugar. 100 g grounded almonds. 10 g cocoa powder. 5 g vanilla sugar. 150 ml whole milk. 100 g chocolate, valrhona caraque 56 %. 50 g unsalted butter, softened.

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secretsgourmands.blogspot.com

1

secrets gourmands: I love Blondies!

http://secretsgourmands.blogspot.com/2006/12/i-love-blondies.html

Sunday, December 17, 2006. I might as well admit it now. I have a passion for all things sweet and especially chocolaty things! Blondies have for a long time been on my to-do-list! But I couldn’t really find a recipe (though I know that there are tons of blondie recipes), so I just made my own recipe, and they actually work quite well I think! As normal brownies these blondies are best made a day in advance, so they have the time to set and get the real consistency! 200 g white chocolate. 189; vanilla pod.

2

secrets gourmands: Un petit financier delicieux

http://secretsgourmands.blogspot.com/2007/01/un-petit-financier-delicieux.html

Tuesday, January 2, 2007. Un petit financier delicieux. I’ve had a thing for financiers for many many years, and I know exactly how I want them. However I’ve not yet come across the recipe. Yet Because you find the best financiers in the whole world in a little green bakery on a corner in the heart of Nice in Provence. If I go by I have to taste one.also if I’m on a diet. and I’m looking forward to trying some again in late January when I’m off to Nice. 70 g butter, ”made into beurre noisette”.

3

secrets gourmands: Chocolate mousse

http://secretsgourmands.blogspot.com/2006/12/chocolate-mousse-chokolademousse.html

Wednesday, December 20, 2006. Chokolademousse, chocolate mousse and mousse au chocolat. Three different names.but the same wonderful dessert, if you ask a Dane or a person with either an English or a French tongue. I fully understand why this dessert is a classic! I mean. how can you possibly not enjoy the taste of chocolate and the creamy texture! The combination is sublime! 1 ½ dl whole milk. 2 egg yolks (35 g). 5 g vanilla sugar. 100 g valrhona chocolate caraque 56 %, chopped. View my complete profile.

4

secrets gourmands: December 2006

http://secretsgourmands.blogspot.com/2006_12_01_archive.html

Wednesday, December 20, 2006. I had some fresh cranberries left over in the refrigerator from a couple a days ago. And why waste good food? So I decided to make a quick jam to eat during the holidays! 250 g fresh cranberries. Put the fresh cranberries, sugar and water into a pan a bring to the boil. Boil for about 5 minutes over low heat. And put into a jar. I mean. how can you possibly not enjoy the taste of chocolate and the creamy texture! The combination is sublime! 1 ½ dl whole milk. But I couldn&#8...

5

secrets gourmands: January 2007

http://secretsgourmands.blogspot.com/2007_01_01_archive.html

Friday, January 12, 2007. Comfort cakes with apples and lots of cinnamon. At this very moment I’m studying for my last French exam next Friday, alors il faut parler français. 125 g butter, softened. 1 big apple, in thin slices. 4 tbsp sugar mixed with cinnamon. Tuesday, January 2, 2007. Un petit financier delicieux. I’ve had a thing for financiers for many many years, and I know exactly how I want them. However I’ve not yet come across the recipe. 70 g butter, ”made into beurre noisette”. Preheat the ove...

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Monday, February 12, 2007. It has been on my list for quite some time now to make macarons au chocolat,. Because I only eat them when in France. So I found a basic macaron recipe and then gave it my own twist with my chocolate cream. And the result was quite good:-). 80 g egg whites (2-3), with room temperature. 200 g icing sugar. 20 g caster sugar. 100 g grounded almonds. 10 g cocoa powder. 5 g vanilla sugar. 150 ml whole milk. 100 g chocolate, valrhona caraque 56 %. 50 g unsalted butter, softened.

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