Simple Way to Prepare Quick Gâteau qui pleure

Hey everyone, I hope you're having an amazing day today. Today, we're going to prepare a special dish, How to Make Award-winning Gâteau qui pleure. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Gâteau qui pleure, 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 Gâteau qui pleure 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 Gâteau qui pleure is Pour 8 personne. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Gâteau qui pleure estimated approx 15min.

To get started with this particular recipe, we have to first prepare a few components. You can have Gâteau qui pleure using 20 ingredients and 5 steps. Here is how you cook that.

Ingredients and spices that need to be Take to make Gâteau qui pleure:

1. La biscuit au chocolat
2. 80 gr sucre
3. 1 sachet Sucre vanillé
4. 140 gr farine
5. 1 sachet levure chimique
6. 10 gr cacao en poudre
7. 60 ml d'huile
8. 60 ml lait
9. 2 oeufs
10. Le sirop d'embibage
11. 1 c. A c. De cacao en poudre
12. 80 gr lait
13. La crème Chantilly
14. 250 gr mascarpone
15. 40 cl crème liquide 30% bien froide
16. 80 gr sucre
17. 2 sachets sucre vanillé
18. Le glaçage au chocolat
19. 180 ml crème liquide 30%
20. 130 gr chocolat noir dessert en tablette ou en palets

Instructions to make to make Gâteau qui pleure

1. Préchauffer le four a 170°C. Pour le biscuit : mélanger les oeufs avec les sucres, une fois le mélange homogène ajouter l'huile, bien mélanger et ajouter le lait. Une fois le mélange homogène tamiser la farine, le cacao et la levure, ajouter au premier mélange et mélanger le tout. Beurrer et fariner un moule a charnière, verser la préparation dans votre moule et enfourner 15min a 170°C.
2. Le sirop d'embibage : mélanger le lait avec le cacao et faire chauffer au micro ondes. Une fois le biscuit cuit piquez le avec une fourchette ou cure dents et l'imbiber avec le sirop. Laisser refroidir et réserver au frais 15min minimum.
3. La crème Chantilly : mélanger la mascarpone et la crème liquide bien froide avec la moitié des sucres (40gr de sucre et 1 sachet de sucre vanillé). Monter la Chantilly bien ferme et ajouter le restant des sucres. Étaler la Chantilly sur le biscuit froid et lisser avec une spatule ou une maryse. Reserver au frais 10min.
4. Le glaçage au chocolat : faire chauffer les 180ml de crème liquide, quand elle est bien chaude la verser sur le chocolat (si vous prennez une tablette cassez le en petits morceaux) bien mélanger jusqu'à ce que le chocolat fonde complètement. Laisser refroidir puis le couler sur la Chantilly, bien lisser.
5. Mettre le gâteau au frido au moins 4h, l'idéal est une nuit.

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So that's going to wrap it up for this special food Easiest Way to Make Favorite Gâteau qui pleure. Thanks so much for reading. I am sure you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!