Chocolate fondant: risepe French Goodies

Lijo tse theolelang, eo ho eona u ka oela lerato ka loma pele. Fondant - ho Haute Couture, e ratoa "Haute Couture", kahoo ho bua, le lefatseng la tsa ho pheha. ikhethang tšobotsi lona - e le karolong e ka holimo tiileng le mokelikeli chokolete tlatselletsa. Chocoholic, 'me bohle ba ileng ba utloa lintho tse ngata ka eona, empa ha ba ile ba leka ho, ho ke ke bohlokoa ho apeha lapeng chokolete fondant. The risepe ea ho lokisetsa tsa lona, ka lehlohonolo, ho le bonolo haholo ho feta ho ka 'na ha bonahala eka.

Chocolate fondant "Espresso"

Hlokahalang beha ya metsoako:

• 90 g ya tsokolate tlalellane;
• E mong e tala lehe;
• 20 g, phofo / s;
• 40 g, tsoekere e hloekisitsoeng;
• 20 g, botoro;
• 2-3 tablespoons espresso batang;
• Vanilla, e pinch ea letsoai.

Ho fumana boitsebiso bo mabapi le risepe ea: o sebeletsa 2 bakeng sa batho ba baholo, palo yohle pheha nako - metsotso e 15.

Tsela ea ho pheha e chokolete fondant: thulaganyou e tlhaloso

1. Oil wa kamore sephali mixer le tsoekere le mahe.

2. Kenya phofo, Vanilla le espresso. Hlohlelletsa.

3. qhibiliha chokolete ka hlapa ka metsi.

4. Connect with chokolete tranelate, whisking lekhetlo la ho qetela.

5. hlobo tsa baka kirisi le oli ea limela, mocheso ontong ho likhato tse 200. Apeha metsotso 7.

Ha o fana ka qeta fondant le hloekileng kapa hoammeng litholoana, frutos e, o tla fumana e lijo tse theolelang phethehileng bakeng sa lijo tsa hoseng ka meso, 'me bakeng sa lijo tsa mantsiboea le maikutlo a lerato. Ka tsela eo, haeba e le batter sebakeng sa espresso, o ka tšela e nyenyane tholoana liqueur.

Chocolate fondant: khale risepe

Ho sebetsa ho hlokahala:

• tsokolate ba batsho (fumaneha lebese) - 80 g,;
• Tsoekere - 40 g,;
• Phofo - 30 g,;
• Lehe - 2 likhomphutha;.
• botoro (botoro) - 50 g,

Kamoo ke ena fondant chokolete: risepe

1. qhibiliha ka pitsa ka botoro metsi take bubble bath le chokolete. Hlohlelletsa.

2. hlakola mahe le tsoekere (ka 2 metsotso), lube ho fihlela motsoako fellang kateng tšoeu.

3. Kenya chokolete botoro tranelate, susumetsang maikutlo hantle.

4. Pour la phofo, tsamaea le pherekano.

5. Lokisetsa ho baka thini, borashe oli leboteng sa meroho. Mofuthu ontong ho likhato tse 210.

6. E le hore ho fumana rarollela mokelikeli, le 'ne le dimafene ka ontong ho metsotso e 10. Haeba u batla ho tumellano mahareng, joale switjha theoha mollo ka mor'a metsotso e 11-12.

fondant ena ka ho phethahetseng lumellana le ka holim'a ice cream, tse kang Vanilla. 'Me u ka nka le sorbet, e boetse ke monate haholo!

Chocolate fondant: photo, risepe le Vanilla ka holim'a ice cream

metsoako hlokahala ka aroloa disete 2: e mong - bakeng sa ka holim'a ice cream, e mong - bakeng sa fondant ena.

Metsoako bakeng sa ka holim'a ice cream:

• tranelate foreshe (35%) - 500 di ml;
• kaofela lebese - 500 di ml;
• tsoekere - khalase (200 g);
• yolks lehe - 10 likhomphutha;.
• e pinch ea tsoekere Vanilla.

Dikarolo bakeng sa fondant:

• tsokolate lefifi (tlalellane) - 180 g,;
• Tsoekere - 120 g,;
• phofo / s - 60 g,;
• lehe - 6 likhomphutha;.
• botoro (botoro) - 150 g,;
• phofshoana e tsoekere - tablespoons 2 (tafole).

Ka holim'a ice cream le chokolete fondant: risepe

Ka holim'a ice cream:

1. Ka metsotso e 10, whisking yolks lehe le tsoekere.

2. Ka mor'a moo, eketsa ea lebese, tranelate le Vanilla tlhotla.

3. dikarolo All ba ka ho feletseng tsoakane, beha ka hlapa metsi, susumetsang maikutlo kamehla. Kgaoditswe ntle phehile.

4. sekotlolo se tebileng tšela metsi a batang, beha ka dikotwana tse leqhoa. Theola sekotlolo le tranelate ho a batang.

5. The motsoako folisoa ile bole ke kremanki 'me a beha ka leqhoa ea sehatsetsi ka. Ho fumana ho pherekano e.

Cooking lintho tsa motheo bakeng sa ho baka:

1. Eggs ba arotsoe ka makhooa le yolks. Last Beat le tsoekere ho fihlela a ntsha lehulo, eketsa le phofo le whisk ntse nako.

2. protheine sisinya ho fihlela ka thoko (pele ho qaleha ea "leru").

3. Butter chokolete qhibiliha ka hlapa ka metsi. Kopanya metsoako tsohle (otloa makhooa lehe, yolks lehe le chokolete tranelate). Ho fana ka motsoako tšoanang le bubble ka.

4. hlobo tsa baka borashe ka oli, fafatsa le le phofo le tlale hlama. Ka ontong e chesang ka 180 ° C ontong metsotso 9.

Loketse fondant fafatsa phofo 'me ba sebeletsa ka maiketsetso ka holim'a ice cream.