ingredients to make chocolate and carob mousse for 6 people: 150 g of dark baking chocolate. 150 ml of almond milk. 2 tablespoons of carob powder. 4 egg whites. 1 pinch of salt. 2 packets of vanilla sugar. Chocolate Preparation To prepare the chocolate and carob mousse, start by melting the chocola ...
g espresso coffee. A classic espresso cup has an average capacity of 6 cl, which corresponds to the amount of coffee needed for this recipe. Whipping egg whites To give your chocolate hazelnut coffee cake a light texture, you need to whip the egg whites until stiff. 1. Separate the egg whites from ...
t. Preparation of the cream In the traditional tiramisu recipe, a mascarpone cream is prepared that should be as fluffy as possible. 1- Separate the egg whites from the yolks. 2- Whisk the egg yolks with the sugar, preferably using an electric mixer, until the mixture becomes pale and doubles in v ...
at. Remove from heat and add the grated half tonka bean. Copyright: Audrey Vautherot 4- Separate the eggs. For this recipe, I only used the egg whites. To note: keep the yolks to incorporate them into a quiche or a flan, for example. 5- Whisk the egg whites very stiff with the pinch ...
the flowers located independently on the stems. Preparation of the dough. The preparation of the dough for beignets is rather easy. 1- Separate the egg whites from the yolks. 2- In a bowl, make a well with the flour. Add 2 pinches of salt and 2 turns of pepper mill. 3- Add the egg yolks to the c ...
an orange, dry it, and grate its zest. Set aside. 2- Then squeeze all the oranges and set the juice aside. Semolina cake preparation 1- Separate the egg whites from the yolks. 2- In a mixing bowl, whisk the yolks with 75 g of sugar. 3- Add grated orange zest, almond powder, fine semolina, and 12 ...
ur, the chestnut flour, the baking powder and the salt into a container. Reserve these dry ingredients for the rest of the recipe. 3- Separate the egg whites from the yolks. Whip the yolks with the sugar until the mixture becomes frothy. 4- Add the chestnut cream, milk and melted butter succes ...
nd chestnut flours in a container, as well as the baking powder and salt. Reserve these dry ingredients for the rest of the recipe. 3- Separate the egg whites from the yolks. Whip the yolks with the sugar until the mixture foams. 4- Add in order the chestnut cream, milk and melted butter witho ...
s cake a more tender texture. 1- Separate the eggs and set the yolks aside in a large container. 2- Add a pinch of salt to the whites. 3- Beat the egg whites with an electric mixer until they form firm peaks, as shown in the picture below. Cake Batter Preparation To facilitate the preparation of ...
nut chips and mix well. Don't worry if the batter of this flourless walnut cake seems very thick. Copyright: Audrey Vautherot 6- Beat the egg whites until stiff with the pinch of salt and fold them gently into the mixture. Copyright: Audrey Vautherot Cooking 1- Preheat your ov ...
nd baking powder, then add the milk to loosen the dough. 4- Add the almond powder and cocoa. 5- Add the melted chocolate and mix well. 6- Beat the egg whites with a pinch of salt until stiff peaks form, then gently fold them into the preparation. Preheating the oven. Preheat your oven to 180°C. ...
juice, also known as aquafaba, can be used to thin your beet hummus if the texture is too thick. If you have any leftover, it can be used to replace egg whites in your desserts. Aquafaba is used in vegan baking to make things like meringues or chocolate mousse. 2- Weigh the amount of chickpeas you ...
g, you're often amazed by the alternative solutions offered in recipes. As incredible as it may seem, the chickpea brine or aquafaba perfectly mimics egg whites! Just whip it with a mixer with a bit of powdered sugar to get meringue-like peaks that are indistinguishable from the real thing. This tr ...
