Puff pastry with fruit

For : 8 persons
Difficulty : medium

INGREDIENTS:

• 400g ready puff pastry
• 5 yolks
• 120g granulated sugar
• 150ml dry Marsala (wine)
• 1 tablespoon cornstarch
• 150g fresh cream 
• 1 bunch black grapes
• 2 tablespoons icing sugar 
• flour

PREPARATION:
Flour the work surface ,roll out the puff pastry (thin) and cut it in to 3 pieces of 18 x 30 cm.
Bake each one for 15 min at 200 degrees.Into a pan whip the yolks and sugar until they will be frothy,add the cornstarch ,the wine and  thicken them over low heat stirring constantly.
Let it cool stirring once in a while and  add the fresh cream. Put one puff pastry and add the cream ,putting on a layer of grapes cut in half and repeat with all the puff pastry and the cream .Let it in the fridge for at least 1h.Serve with icing sugar on top and decorate with some grapes .

Hazelnut praline

For: 4 persons
Difficulty: low

INGREDIENTS:

• 150g milk chocolate
• 2 tablespoons fresh cream
• 100 g peeled hazelnuts

PREPARATION:

Toast the hazelnuts in a frying pan,let it to cool and choopped the hazelnuts.Melt the chocolate in a double boiler.Add the hazelnuts and the fresh cream.Mix together and break down in a roasting pan and then cut them subsequently. Let it cool in the fridge and serve.

Trifle in dark cup

For : 4 persons
Difficulty: low


INGREDIENTS:
 for trifle:

• 300g sponge cake
• 4 tablespoons of Alchermes(or any type of liquor)
• 80g sugar
• 70 g dark chocolate

for the cream:

• 250 ml milk
• 2 yolks
• 60 g sugar
• 30 g flour
• 1 teaspoon of vanilla extract

PREPARATION:

Whip the yolks and the sugar until you obtain a soft cream, add the flour and the vanilla extract.Heat the milk in a bowl and pour it on the compound.Put the cream back  on the stove over low heat for at least 5 min.

Dissolve the sugar with 200 ml of water, add the liquor and let it to cool.Wet the sponge cake with the syrup.Melt the chocolate in a double boiler.Compose the trifle altering the cream, the sponge cake and the melted chocolate.Let it in the fridge for at least 2 h.

Mini charlotte with milk chocolate

For: 4 persons

Difficulty: low


INGREDIENTS:
 for the charlotte:

• 230 g milk chocolate
• 150 g sugar
• 150 ml fresh cream
• 20 savoiardi biscuits
• 4 eggs
• 4 tablespoons liqueur to the  orange flowers

PREPARATION:

Prepared 4 small molds with baking paper..Lengthen the liqueur with a little water and put the savoiardi biscuits in it.Cut according to the height of the sides mols.Melt the chocolate and integrate the fresh cream.Separate the yolks from the whites:whp the egg whites whit a pinch of salt by combining the sugar gradually and the yolks to the chocolate cream.Gently mic the 2 compounds and put into the mold. Let it in the refrigerator fot a night.Serve the mini charlotte after being misshapen.

Pandoro and hazelnut tart

For: 6 persons
Difficulty: low

INGREDIENTS:
for the pasta:

• 300 g flour
• 170 g butter
• 150 g sugar
• 1 egg
• 1 yolk
• 1 teaspoon vanilla

for the stuffing:

• 180g Pandoro
• 125 g chocolate
• 60 ml fresh cream

PREPARATION:

Mix all the ingredients for the pasta until you get a homogeneous mixture.Wrap in plastic wrap and let it rest in the refrigerator for at least 40 min.Meanwhile buttered and flour a round pan and heat the oven for 170 degrees.Roll out the pastry ,cover the pan with it and stick the dough with a fork. Place a sheet of baking paper clipped round the dough and fill it with dried beans so as not to infiate the pastry.Bake it for 15-20 min : the dough will have to be cooked but not too dry.Melt the chocolate ,crumble the Pandoro and whip the fresh cream and stir everything.Fill the base of pastry with this compound and slice it .

Chocolates with hazelnuts

For : 6 persons
Difficulty : low

INGREDIENTS:

• 50g white chocolate
• 150g milk chocolate
• 50g hazelnuts

PREPARATION:

Blanched the hazelnuts in boiling water, remove the peel and toast them in the oven for 5 min.Meanwhile  melt the 2 chocolates in a double boiler.Take a pastry bag , fill it with little white chocolate.Take a mold for chocolate that you prefer and fill it, let it to cool in the refrigerator for 10 min.Pour the milk chocolate to fill each mold and inserted in each one the toasted hazelnuts.

Then put them it in the refrigerator for another 10 min and once the chocolates have solidified, you can seve.

Mini diplomatic chocolate

For : 6 persons
Difficulty: medium

INGREDIENTS:
 for the diplomatic:

• 500g sponge cake
• 200g milk chocolate
• 180g dark chocolate
• 240g sugar
• 300 ml fresh cream
• 100 ml rum
• 2eggs
• 2 yolks
• 4 sheets of gelatin

for decoration:

• sugar
• milk chocolate

PREPARATION:

In 2 separate pots in a double boiler, melt the milk chocolate and the dark chocolate.In a bowl whisk the eggs and the egg yolks with sugar until the mixture is light and fluffy.Make soften the gelatin in cold water and after a few minutes squeeze it and divide it between the 2 chocolates melted before. Add to both chocolate , eggs and sugar and the previously whipped cream and gently stir the 2 creams.From the sponge cake obtain long strips and rectangular and moisten with a rum and a bit of water.Spread on a first layer of sponge the cream, cover with the sponge and then roll out the other cream and finish with the sponge cake.Let rest in the refrigerator for 2 hours and serve the cake cut into squares. Decorate with sugar and with chocolate curls.