Cookie façon shooter crème au chocolat

Hello everybody, it is Jim, welcome to my recipe page. Today, we're going to make a special dish, Cookie façon shooter crème au chocolat. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Cookie façon shooter crème au chocolat, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cookie façon shooter crème au chocolat delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cookie façon shooter crème au chocolat is Pour 15 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Cookie façon shooter crème au chocolat estimated approx 45 min.

To begin with this particular recipe, we have to first prepare a few components. You can cook Cookie façon shooter crème au chocolat using 16 ingredients and 11 steps. Here is how you can achieve it.

Une façon de présenter où tout le contenu est mangeable :)

#ete

Ingredients and spices that need to be Get to make Cookie façon shooter crème au chocolat:

1. cookie
2. 85 g beurre
3. 85 g sucre en poudre
4. 1 œuf
5. 200 g farine de blé
6. 100 g pépites de chocolat noir
7. 1 c. à soupe sucre vanillé
8. 2 pincées de sel
9. crème au chocolat
10. 2 jaunes d'œuf
11. 500 g lait entier
12. 10 g maïzena
13. 1 cc cacao en poudre
14. 40 g sucre
15. 100 g chocolat noir
16. 2 cs mascarpone

Steps to make to make Cookie façon shooter crème au chocolat

1. Mélangez le beurre, coupé en morceaux, lee sucre en poudre et l'œuf.
2. Ajoutez la farine de blé, les pépites de chocolat noir, le sucre vanillé, le sel et mélangez de nouveau.
3. Sur un plan de travail, former une boule, avec la pâte, l'envelopper de film alimentaire et frigo 15 min.
4. Préchauffer le four à 180°C (Th. 6).
5. Beurrez et farinez 15 moules (moules à muffins pour moi).
6. Déballez la pâte et la malaxez légèrement pour qu'elle soit malléable.
   Mettez une petite boule de pâte dans les moules et aplatissez à l'aide d'une petite tasse.
7. Placez un morceau de papier cuisson dans les moules et remplir de poids de cuisson (type fèves, riz...). Enfourner et cuire 20-25 minutes à 180°C.
8. Préparez la crème chocolat.
9. Dans une casserole, mettez les jaunes d'œuf, le lait entier, la maïzena, le cacao en poudre et le sucre. Faites cuire 10mn sur feu moyen en remuant régulièrement.
10. Ajoutez le chocolat noir et le mascarpone. Mélangez 20 secondes et placez dans un saladier avant de mettre au frigo 4h.
11. Montage>>> mettez la crème dans vos cookie shooter et dégustez !

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