Cake iced cookies

Preparation: 20 minutes (plus freezing time)

Cooking time: 5 minutes

Servings: 4 people

Ingredients

Arm of cookies:
• 10 or 12 breakfast biscuits, type Mary. I used the flaky
• 1/2 cup milk
• 200 ml whipping cream (minimum 35% fat), very cold
• 2 heaping tablespoons sugar
Chocolate frosting and decoration:
• 125 ml whipping cream
• 125 g of black chocolate confectionery
• crunchy almonds (optional)

Preparation

1. We started riding the cream, which should be very cold. We put in a large bowl along with the sugar, and beat with an electric whisk, slowly at first to avoid splashing and finally at high speed until it is mounted. We must be careful not to go with the shake, because in that case the serum fat content of cream, we would be separated and sweet butter
2. We take the cookies one at a time, dip into the cup of milk (add and remove, no more!), And we are placing the photos as forming a tower: cookie, whipped cream, cookie, whipped cream, until end with cookies
3. Once finished cookies, tumbamos arm to cover it with more whipped cream. There will not be a perfect finish, but try to stay more or less helping smooth with a spatula, cleaning and wetting that go to shape the arm. I put a very small amount of cream to cover the arm, you can use more to your liking. We carry the freezer. With a few hours is enough, but usually leave the cake overnight
4. When we go to cover the chocolate cake, prepare chocolate bath. Put the cream to boil, and when it boils, remove from heat and add the chopped chocolate. Let stand a few minutes, and stir until completely dissolved. Put the arm on a grid, and dropped chocolate on it, making sure it is well covered
5. Before the chocolate solidifies, garnish with diced almonds, and took the freezer until ready to eat. To serve cut the arm must cookies diagonally with a sharp knife.

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Almonds, Black chocolate confectionery, Break fast bisccuits, Chocolate, COOKIES, Fat, Whipping Cream,

Simple chocolate cake

Preparation: 10 minutes
Cooking time: 20 min
Servings: 1 pie 20 × 30 cm, about 12 people

Ingredients
For the cake:

• 1 1/2 cup plain flour
• 3 tablespoons of pure cocoa powder
• 1 cup sugar
• 1 teaspoon baking soda
• 1 pinch of salt
• 5 tablespoons sunflower oil
• 1 teaspoon vanilla paste
• 1 teaspoon vinegar
• 1 cup water

For the chocolate coating (optional):

• 200 ml water
• 2 level tablespoons of cornstarch (20 g)
• 250 g of black chocolate (without milk), chopped

Preparation

1. Preheat oven to 180 ° C and began to prepare the cake.
2. We put in the baking tray (20 * 30 cm) dry ingredients: cocoa, sugar, flour, baking soda and salt, and mix until blended. With your finger, make 3 holes in the mix: in one of the holes pour the oil in another vanilla, and vinegar in the last
3. On the set pour the cup of water, and stir gently with a spoon until blended ingredients.
4. Bake 20-25 minutes (if you use a smaller pan will have to increase the time to 30-35 minutes)
5. Remove from oven and let cake cool
6. Meanwhile, prepare the cover
7. Mix water and cornstarch, stirring until no lumps
8. We heat this mixture in a saucepan, over medium low heat. Add the chopped chocolate, and stir constantly until completely melted
9. Remove from heat, stir a little to temper, and pour over the cake we had previously prepared (which should already be cold!) Leave in the fridge until the chocolate coating (several hours or overnight) to solidify
10. We keep the cake in the refrigerator until consumption, covered with plastic wrap so it does not take odors (preferably taking it 15-30 minutes before eating, but not required). At serving time, garnish using a template (if you have no template, you can print the image you like in a cardboard or foil, and cut).
11. To decorate, simply place the template on the cake and sprinkle with powdered sugar strainer until all the gaps. We removed the template and serve!

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Black Chocolate, Cake, Chocolate, DESSERT, Home made, Mini Cake,

Éclairs

Preparation: 15 minutes

Cooking time: 45 min

Servings: 6 éclairs

Ingredients

Choux pastry:

• 80 ml of milk
• 80 ml water
• 70 g of butter
• 1 pinch of salt
• Sugar 10 g
• 100 g flour
• 2 medium eggs, beaten

For the pastry cream

• 3 egg yolks
• 500 ml of milk
• Sugar 150 g
• 30 g cornstarch
• 1 vanilla bean

For the glaze:

• 100 g of white chocolate
• 10 g of cocoa butter

Decoration (optional) 

- black edible ink 

- Stamps. I used these that are flexible (transparent)

Preparation

1. I started preparing the custard. We boil 400 ml of milk with sugar and vanilla. Meanwhile, mix the cornstarch with the remaining milk (100 ml). Beat yolks and add to milk and cornstarch we prebooked. Now add the boiled milk (remember before removing the vanilla pod!), Stirring continuously, and bring back to the fire (medium).
2.  I continue stirring the mixture continuously until it thickens to your liking (thicken more on cooling). Let cool, and that no crust formation, we spread the surface with a little butter, and cover with plastic wrap
3. I continue preparing the choux paste. We must keep in mind that we want a more hard mass that when we prepare profiteroles, eclairs and must maintain the shape perfectly, flatten the escudillarlos (or we will be deformed). 
4. Preheat oven to 150 ° C, and we covered a baking tray with baking paper. We weigh and prepare all the ingredients that we will use
5. Put the milk and water to the fire, add butter, salt and sugar, and heat it over high heat until butter is dissolved (without allowing it to boil). Once dissolved butter, brought to the boil
6. Remove from heat and add the flour all at once. Mix with a spatula until we see dry flour. We back to medium-high heat to dry the dough. Stir constantly until the dough no longer sticks to the pan or spatula (about 1 minute)
7. We spent the hot ground to another bowl, and add 2/3 of the beaten egg. Mix well. Observed mass: You must drop the spatula, but very slowly apart. Better it is dry, it is too wet. Add the egg amount we deem necessary (if the first time you make the recipe, and you have no experience, add the remaining egg no more) and mix well again. Obtain a homogeneous mass and shiny
8. We transfer the dough to a pastry bag with smooth round tip about 2 cm. On the baking sheet, with the sleeve at an angle of 45 °, and uniformly pressing to release the same amount of mass, we press forming a strip of dough of about 10-15 cm long. If the dough is cooked, it should hold the shape perfectly, without collapse. Cut the dough with a smooth-bladed knife (if necessary, straighten the finger éclairs using a little water) and continue escudillando dough into all éclairs, separated from each other as they grow when baked
9. Bake for about 45-50 minutes. We turn off the oven and leave the door open within another 10 minutes to finish drying (if we are not sure they are dry, we can check out one of the oven and open it to check)
10. Remove from oven and let cool
11. We drilled the basis of the éclairs in three places, and fill it with custard
12. We melt the white chocolate in the microwave with cocoa butter, carefully, since white chocolate is more delicate than black. Bathe the éclairs in chocolate icing, draining the excess, and passing the finger around to remove excess and even the edges. We leave in the fridge to solidify
13. Decorate using a stamp and (optional) edible black ink. To do this, I used a pad of ink , the black dye smeared with gel, and pressed the seal. Before printing on éclairs.
14. I recommend you do some tests on paper. Even as it is not a smooth surface, will not be perfect, but it gives it a more "vintage" air, no. We keep in the refrigerator until serving time, although it is best to consume few before

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Chocolate, Cold dessert, Continental Menu, Egg, International Cuisine,

Cookies and chocolate nougat

Preparation: 45 minutes

Cooking time: 10 min

Servings: 24 cookies

Ingredients

For the biscuit base:

• 400 g plain flour
• 150g icing sugar
• 200 g cold butter, cut into cubes
• 1 egg medium
• 1 pinch of salt

For the filling:

• Soft nougat cream (see notes)

For coverage

• 300 g white chocolate (or white candy melts)
• 50 g of cocoa butter (optional)

Equipment: Silicone mold 8 round cavities .

Preparation

1. We started preparing cookies the day before. Mix all ingredients with your hands to form a smooth dough.
2. We form a ball, which we divide into two or three parts (depending on the size of your countertop, and the strength that you have to stretch the dough)
3. Stretch each portion between two sheets of baking paper with a rolling pin, until they were very thin, 3 mm thick or less.
4. We sheets of cookie dough in the fridge for a couple of hours, or leave them in the freezer for half an hour (this is done to facilitate the cutting process). As we proceed to each of the dough portions that we have previously cut.
5. We pulled the sheets (one at a time, so you do not lose cold), cut with a round cutter mold size that we will use for that then the size of the cookie matches the mold (mine 6 cm), Stand biscuits on a tray, and bring back to the freezer at least 15 minutes (cookies will help not lose shape during baking). Repeat with remaining dough. Mass cuts, we can return them to knead, and stretch to the procedure described previously, or we can prepare these minigalletas
6. Preheat oven to 170 º C and bake the cookies about 10 minutes, until lightly browned on the edges. The out of the oven, we let stand 5 minutes, and we put on a rack to cool. Cookies are blanditas out of the oven, and finish hardened to cool.
7. When cool, continue to prepare our nougat and chocolate cookies. We melt the chopped chocolate with cocoa butter in the microwave, programming of 30 in 30 seconds, stirring each time. We must do so with care not to burn the chocolate, you know that you white chocolate is more delicate and difficult to melt.
8. Place the pan on a tray (to remove later without losing form). Cut circles from the sheet of transfer size of the mold cavities and place them at the base (with the rough hand, which is the one sticking up). Pour a couple of teaspoons of chocolate on the sheet to cover it. We place a teaspoon of cream over the chocolate nougat in the center, and ended up covering with a cookie. .
9. Let cool in the refrigerator or in a cool place and solidified seco.Una on chocolate, cookies unmold, and removed carefully detaching the transfer sheet (works like a sticker for chocolate). We keep the cookies in a cool, dry place until use.

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Chocolate, COOKIES, DESSERT, Egg Cookies, Icing,

Chocolate dipped Oreo

Preparation: 15 minutes

Cook Time: 2 min

Servings: 8 to 12 oreo cookies

Ingredients

• 8-12 oreo cookies
• 300 g Dark chocolate 
• 50 g of cocoa butter

Equipment (optional): 8-12 Silicon mold round cavities.

Preparation

1. We melt the chopped chocolate with cocoa butter in the microwave, programming of 30 in 30 seconds, stirring each time. We must do so with care not to burn the chocolate, you know that you white chocolate is more delicate and difficult to melt. Now, how to work in this recipe will depend on whether or not we have mold.
2. If you have mold, place it on a tray (to remove later without losing form). Cut circles from the sheet of transfer size of the mold cavities and place them at the base (with the rough hand, which is the one sticking up). Pour a couple of teaspoons of chocolate on the sheet to cover it. We set up an oreo cookie and biscuit coated finished with another couple of teaspoons of chocolate.
3. We give a few hits with the tray on the table, so that the chocolate is well distributed in the molds, and all voids or air bubbles that may have become refilled. (We hit softly, not thinking about the neighbor who always parks on your site).
4. Let cool in the refrigerator or in a cool, dry winter now (summer, refrigerators must!). Once solidified chocolate, cookies unmold, and removed carefully detaching the transfer sheet (works as a bumper sticker chocolate). 
5. We keep the cookies in a cool place until consumption. With this option out 8 to 12 cookies, depending on how much chocolate we use for mold, and its size.
6. If you do not have mold, bathe in chocolate cookies, draining the excess. We have cookies on a sheet of baking paper. With a spatula, move to the other tray lined with baking paper (it's the only way that the excess chocolate is completely removed). Cut the transfer into squares the size of our cookies, and place on each cookie, pressing lightly with your fingers so that it is attached (remember, the rough side of the transfer in contact with the chocolate!).
7. Let cool in the refrigerator or in a cool, dry place now in winter (summer, refrigerators must!). Once the chocolate solidified, withdraw carefully detaching the transfer sheet (works like a sticker for chocolate). We keep the cookies in a cool place until consumption. This option will go over 12 cookies, since much less of chocolate is used to bathe.

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Butter cookies, Chocolate, Continental Menu, COOKIES, International Cuisine, Oreo cookies,

Mini Oreo cookies dipped in white chocolate

Preparation: 15 minutes

Cook Time: 2 min

Servings: 48 mini oreo cookies

Ingredients

• 48 mini oreo cookies (a pack of 4 bags)
• 300 g white chocolate (or white candy melts)
• 50 g of cocoa butter (optional)

Equipment (optional): 4 molds to make mini oreos dipped in chocolate . A mold for minimagdalenas, or a bucket may be used.

Preparation

1. We melt the chopped chocolate with cocoa butter in the microwave, programming of 30 in 30 seconds, stirring each time. We must do so with care not to burn the chocolate, you know that you white chocolate is more delicate and difficult to melt. Now, how to work in this recipe will depend on whether or not we have mold.
2. If you have mold, cut circles from the sheet of transfer size of the mold cavities (with scissors, or preferably using a punch as indicated in the introduction) and put them in the base (with the rough hand, which is the sticking upwards). Pour half a teaspoon of chocolate over the sheet to cover it. We set up a mini oreo cookie and biscuit coated finished with another teaspoon of chocolate. We give a few hits with the mold on the table, so that the chocolate is well distributed in the molds, and all voids or air bubbles that may have become refilled. (We hit softly, not thinking about the neighbor who always parks on your site).
3. Let cool in the refrigerator or in a cool, dry winter now (summer, refrigerators must!). Once solidified chocolate, cookies unmold simply pressing the mold base, and removed carefully detaching the transfer sheet (works like a sticker for chocolate). We keep the cookies in a cool place until consumption.
4. If you do not have mold, bathe in chocolate cookies, draining the excess. We have cookies on a sheet of baking paper.
5. With a spatula, move to the other tray lined with baking paper (it's the only way that the excess chocolate is completely removed). Cut the transfer into squares the size of our cookies, and place on each cookie, pressing lightly with your fingers so that it is attached (remember, the rough side of the transfer in contact with the chocolate!).
6. Let cool in the refrigerator or in a cool, dry place now in winter (summer, refrigerators must!). Once the chocolate solidified, withdraw carefully detaching the transfer sheet (works like a sticker for chocolate). We keep the cookies in a cool place until consumption.
7. This option will go over 48 cookies, since much less of chocolate is used to bathe.

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Chocolate, COOKIES, DESSERT, International Cuisine, Oreo cookies, Tart, white chocolate,

Curly Pasta Chocolate

Preparation: 15 min

Cooking time: 10 min

Ingredients

• 250 g butter, ointment (soft)
• 100g icing sugar (luster)
• 2 small eggs, at room temperature (about 100 g eggs)
• 350 g flour
• Pinch of salt

For stuffed pasta

• chocolate bars (see notes)
• icing sugar for dusting

For pasta with vanilla cream and chocolate coated

• Sugar 70 g
• 35 g water
• average vanilla pod. (You can use vanilla liquid, paste, powder ...)
• 125 g of butter cream (soft)
• 100 g of black chocolate to melt

Equipment: pastry bag with curly tip.

Preparation

1. Preheat oven to 180 º C. Prepare a baking tray with baking paper forrándola. We hold the baking paper with some weight, or zeal, as if not move when she put the dough in the pastry bag.
2. We began to prepare the mass of curly pasta. So we beat the butter and sugar until very fluffy (a minute or two with electric beater rods).
3. As we continue whisking, add the eggs one without adding the second until the first is fully integrated. If the eggs are cold, the butter will seem short. This is solved if you keep beating, but in any case to prevent, better lay eggs at the same temperature than butter.
4. Add the flour and pinch of salt, and mix just enough to combine.
5. We spent the mixture to a pastry bag fitted with a curly tip.
6. Putting the icing set at an angle of 45 ° to the tray, let escudillando (by dispensing) dough into strips about 7-8 cm on the baking paper. We should seek to exert a uniform dough strips are uniform pressure. We should make a separation between the covers and that in the furnace and melted butter cookies expand slightly.
7. Bake about 10-12 minutes
8. Out of the oven and let cool on a rack
9. Meanwhile, prepare the buttercream vanilla. Boil the sugar with the vanilla bean and water in a saucepan. When boiling, leave a minute, and retired. Let cool until it is room temperature. We open the vanilla pod and removed the seeds with the tip of a knife, mixing with the syrup. Beat butter with electric beater rods, and we're adding while the syrup in a thread (remember, not hot or the butter would melt!).
10. We continue beating until the buttercream is whitish and fluffy. Spent the cream to a pastry bag fitted with a round tip 1 cm (you can do it with a spoon, but with the manga it takes less time and less stain). We put a strip of cream on the flat side of half the pasta. Cover with the other half, so they are pressing the two halves together and the filling is well distributed. Booked in a cool place while preparing the chocolate coating.
11. We melt the chopped chocolate in a microwave for 30 to 30 seconds, stirring each time. We dip the ends of the pasta in the melted chocolate, first one side and then another, dropping the excess chocolate. Let cool pasta in the refrigerator until the chocolate has solidified (about 10 minutes), and we keep pasta in an airtight container in a cool place until consumption.
12. To prepare the stuffed version, vary the processing from point 6With an angle of 90 ° relative to the tray (for the dough out broader) escudillamos dough strips. The strips should be slightly longer than the chocolate bars that we will use.
13.  We put a bar of chocolate on each strip of dough and press lightly. We take the pastry bag again, and again with an angle of 90 º, cover with another layer of chocolate dough strip, making sure it is covered.
14. Bake about 12 minutes
15. Remove from oven and let cool on a rack. A cold time, sprinkle with icing sugar, and retain in an airtight container until consumption

NOTES:

• As long as you prepare biscuits, use two baking sheets together (glued to each other), so we avoid burning too much pasta underneath. If only using a tray, you probably need to reduce the cooking time, at least in my oven
• To handle sleeve comfortably when escudillar pasta, I recommend not fill it with all the dough, but throw two or three times
• For best results in a totally stuffed pasta, it is important to use a chocolate that does not burn in the oven. If you can not get it, you can use chocolate to melt and shape of bar using a pastry bag and a straw soda as seen in this photo To unmold chocolate bars, or cut the straw, or we hold the straw with a hand, push the chocolate while at the other end with a skewer or the like
• I tried to fill these compounds jam and nutella too, and are very rich, but the look does not stop being perfect, as they are two stuffed semi, and cover with the top layer of dough one part goes through the side . It is therefore recommended that the filler is rigid so it is well covered (for example, you can use strips of frozen nutella)
• The pastas are richer when they are freshly made (especially the stuffed, if the sockets when the chocolate is still slightly molten., But perfectly preserved (with cream filling) for a week stored in an airtight container in a cool place

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Chocolate, Continental Menu, DESSERT, Home made, Icing, International Cuisine, Pasta preprations,