By Mary Goodbody, Fritz Knipschildt
A party of chocolate truffles from award-winning chocolatier Fritz Knipschildt wealthy, tender, and extremely flavorful, chocolate conjures up a keenness like no different. In Chocopologie, grasp chocolatier Fritz Knipschildt takes chocolate to luscious new heights, incorporating it into recipes either vintage and new, for ultra-indulgent truffles, heavenly brownies, effortless every time snacks, and much more. Chocolate for breakfast? Why no longer! Sprinkled into granola, it’s virtually future health nutrition. Cocktail hour? Make it doubly depraved with chocolate martinis or spiked scorching cocoa. Knipschildt’s artisanal sweets, offered at connoisseur shops around the nation, are recognized for his or her playful and leading edge taste combos, and that playfulness shines during this captivating publication. as well as profitable recipes for treats, together with cookies and bars, tarts, goodies, and different candies, Knipschildt stocks attention-grabbing and worthy information, suggestion, and data approximately chocolate, drawn from his own event and formal pastry education.
Read or Download Chocopologie: Confections & Baked Treats from the Acclaimed Chocolatier PDF
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Additional info for Chocopologie: Confections & Baked Treats from the Acclaimed Chocolatier
In a small bowl, mix the flour, baking powder, and ground almonds. Passion fruit cream filling 8 egg yolks ½ cup passion fruit juice (from about 10 passion fruits) 1 cup sugar 5. Add the flour mixture and crème fraiche alternately to the mixer, and mix on medium speed until all ingredients are incorporated. (Do not over-mix). 6. Spoon the batter into the cupcake cups, filling each about three-quarters full. ) butter 7. Bake for 15 to 17 minutes, or until a toothpick inserted in the center comes out clean.
Teaspoon ground ginger Pinch of ground nutmeg 6. Transfer the pan to a wire rack and let the cupcakes cool to room temperature. 1 cup Crème Fraiche (see page 14) 7. ) cream cheese cheese and powdered sugar until fluffy and light in color. Add the lemon juice, heavy cream and cinnamon, and mix to incorporate the ingredients. 1 cup powdered sugar 1 teaspoon fresh lemon juice 1 tablespoon heavy cream 1 teaspoon cinnamon 58 Two-Bite Cupcakes 8. Frost the cupcakes and serve them immediately, or store in an airtight container and refrigerate for up to 2 days.
In a separate bowl, 1½ cups all-purpose flour mix the flour, ground almonds, and baking powder. ½ cup ground almonds 1 teaspoon baking powder 4. Add the flour mixture and crème fraiche alternately to the mixer, and mix on medium 1 cup Crème Fraiche (see page 14) speed until all ingredients are incorporated. ) Place a teaspoon of the crushed Oreos into each cupcake cup. Whipped cream frosting 1 cup heavy cream ¹⁄³ cup powdered sugar 24 Oreo cookies, halved (not split horizontally) 5. Spoon the batter into the cupcake cups, filling each about three-quarters full.