Try this recipe to prepare homemade petit ecolier biscuits with IBILI´s Petit Choc Kids Kit and Petit Choc L´Amour Kit. The mould include dough cutter + 6 cavities for chocolate decoration. You will love the moulds and the biscuist!!!
Dark chocolate cookies Recipe
Classic butter cookies
200 g flour
80 g butter
80 g sugar
½ teaspoon yeast
5 cl milk
250 + 50 g chunks of dark chocolate
For 20 cookies – Preparation: 40 minutes – Rest: 3 hours – Baked: 12 minutes.
Making the cookie dough
Heat the butter along with the sugar and milk. Mix and allow to cool, stirring from time to time in order to prevent it from solidifying. Sift the flour and yeast. Form a hole in the middle and pour inside the other mixture you have just prepared. Stir until you obtain a homogenous mixture.
Form a ball, cover it in paper and refrigerate at least 3 hours in the refrigerator.
Making the chocolate tablets
Meanwhile, shred 250 g of thick dark chocolate and melt it in the María container. Fill the molds with the help of a spoon. Allow it to harden in a cool place (between 30 and 40 minutes) before removing from the mold. Repeat the process until there is no more chocolate left; keep the tablets in the refrigerator.
Making the cookies
Spread flour on a working space and spread out the dough, forming a 3 mm layer.
Cut the cookies with the dough cutter.
Bake for 12 minutes at 170ºC. The cookies should be golden brown on the edges. Allow them to completely cool on a cooling rack.
Forming the cookies
Melt the remaining 50 g of chocolate. Place a little bit on each one of the cookies and stick a chocolate tablet on top. Allow them to cool in a cool place.
They can also be prepared with dark chocolate, white chocolate, praline, etc. depending on each person’s tastes.
Many of you are already aware of the news that we have included in our new catalog 2013-2014. Among the products, we have a great silicone mould with lid to cook a big cream caramel pudding. With this recipe we suggest, you will cook a yummy pudding in a very easy way. It is an IbiliMenaje design.
PUDDING MOULD WITH LID RECIPE
6 eggs, 300gr sugar, 750 ml milk.
Beat the eggs well; add 200gr sugar and the milk.
Heat 100gr of sugar in a skillet until it melts and caramelizes.
Pour the caramel into a silicone mould with lid.
Next, add the sugar and milk to the egg mixture.
Cover the silicone mould with the lid.
Place the mould in a sauce pan with 3-4 inches of water and cover.
Place over medium heat (approximately 6) and wait until the pan’s valve begins to whistle.
Once the valve begins to whistle, wait 6-7 minutes.
Turn off the heat and wait another 8 minutes before removing the lid.
Leave the mould with the pudding at room temperature so that it cools a bit and place in the refrigerator to cool completely.
Remove from the mould.
If you prefer cooking the pudding in the oven in water bath, do not cover the silicone Mould with lid.
The pudding in the picture has been cooked by the Pudding Mould with Lid using the recipe published in this post.
1+1/4 cups of whole walnuts or almonds
1 cup of butter
2/3 cup of granulated sugar
2 spoonfuls of flour
1 spoonful of yeast
1 spoonful of cinnamon
1/4 spoonful of salt
1 spoonful of grated lemon rind
Pre-heat the oven at 190º.
Mix the butter and the sugar with a mixer, then add the eggs and mix until you o
btain a smooth mixture. Add the vanilla and mix.
In another bowl, mix the flour, the ground walnuts, the yeast, the cinnamon, the salt and the grated lemon rind.
Blend the two mixtures an
d beat well. Place the mixture in the freezer for 30 or 40 minutes.
Spread the mixture on a floured surface and smooth it out until you have a thickness of about 3 mm.
Cut out 36 cookies using the Linzer cookie cutter without the inside shape and another 36 with the inside shape. Bake on a tray with parchment paper until they are golden (approx. 8 minutes).
Leave them to cool, sprinkle them with icing sugar and sandwich them together by filling them with jam.
1/2 litre of water boiled with anisette (or grated lemon rind)
1/4 milk (optional)
Mix everything together until a light mixture is obtained.
Place abundant sunflower oil in a deep fryer and put in the mould until it is well heated.
Take out the mould and put it into the mixture until it is 2 mm below the edge (so that afterwards the rosette is easily released). Put it back into the fryer and leave it until the rosette comes out. When they are golden, take them out of the fryer, drain them and sprinkle them with sugar.
Potato puffs (4 servings)
3 medium-sized potatoes
50 cl milk
100 cl cream
whole black pepper
Peel the potatoes and cut them thinly using a mandolin slicer. Stack them
inside the Ibili silicone container for foil cooking. Grind the black pepper
and season the potatoes with salt and pepper. Pour the combined cream and
milk mixture over the potatoes.
Place the container inside the microwave and cook for 6-8 minutes
at maximum power. Add the oregano and gratinate in the oven in a roaster.
Remove and serve.
Lamb and vegetables cooked in foil (4 servings)
800 g lamb meat
8 green asparagus
2 sprigs of rosemary
6 tbsp olive oil
Cut the carrots, the asparagus and the oil into thin Julienne strips and place them in the olive oil until softened. Add the salt.
Drain the vegetables and place them on the bottom of the Ibili foil cooking container.
Place the pieces of lamb meat on top of the vegetables. Add the salt and pepper, add a bit of oil, and the sprigs of rosemary. Cover the container with the lid and cook it in the microwave for 12 minutes at maximum power. It can also be cooked in a conventional oven at 200ºC for 30 minutes. Remove and serve. Peel the potatoes and cut them thinly using a mandolin slicer. Stack them inside the Ibili silicone container for foil cooking. Grind the black pepper and season the potatoes with salt and pepper. Pour the combined cream and milk mixture over the potatoes. Place the container inside the microwave and cook for 6-8 minutes at maximum power. Add the oregano and gratinate in the oven on a roaster. Remove and serve.
Hake and vegetables cooked in foil (4 servings)
800 g hake
250 g tomato
4 tbsp olive oil
Season the hake. Cut the carrots, courgettes and leeks into thin Julienne
strips. Place the hake in the Ibili silicone container for foil cooking.
Evenly distribute the vegetables over the hake and pour the oil on top.
Cover the container with the lid and cook in the microwave for 4 minutes
at maximum power. If using a conventional oven, cook for 10 minutes at 200ºC.
Remove and serve.
Lime ice cream recipe (for approx. four moulds)
120 ml lime juice (may be substituted with other fruits for different flavours, such as orange, strawberry, etc.)
Juice of 1/2 lemon.
100 ml water
100 g sugar
Mix the water and sugar in a saucepan and heat until boiling. Quickly remove it from the heat and leave to cool to approximately 25ºC.
Mix with the lemon and lime juices and pour into the Ibili silicone moulds.
When serving, dampen the mould a little so that the ice cream comes out easily.