How to Make Ultimate "Gâteau qui pleure" (aglayan kek)

Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Recipe of Any-night-of-the-week "Gâteau qui pleure" (aglayan kek). One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

When it comes to cooking, it is crucial to keep in mind that everybody else started somewhere. I do not know of one person who came to be with a wooden cooking spoon and all set. There is a lot of learning that must be carried out as a way to be a prolific cook and then there is always room for advancement. Not only would you will need to begin with the basics in terms of cooking but you nearly need to begin again when understanding how to cook a fresh cuisine such as Chinese, Thai, or Indian food.

The same is true for lunches whenever we often resort to your can of soup or box of macaroni and cheese or some other such product as opposed to putting our creative efforts into creating a quick and easy yet delicious lunch. You will notice many ideas in this article and the expectation is that these thoughts won't just get you off to a great start for finishing the lunch R-UT all of us look for ourselves at at any time or another but also to use new things all on your own.

The first thing you want to understand is the different terminology you will find in recipes actually means. There are lots of brand new and sometimes foreign sounding terms that you may find in common recipes. These terms may mean the gap in recipe success or failure. You ought to be able to find a fantastic section in any inclusive cookbook that explains different definitions for unfamiliar terminology. If you're not entirely certain what is meant by"folding at the eggs" it is in your best interests to look it up.

Many things affect the quality of taste from "Gâteau qui pleure" (aglayan kek), 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" (aglayan kek) 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" (aglayan kek) is 8 à 16 parts. 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" (aglayan kek) estimated approx 30 min de préparation + 25 min de cuisson.

To get started with this recipe, we must prepare a few ingredients. You can have "Gâteau qui pleure" (aglayan kek) using 20 ingredients and 16 steps. Here is how you cook it.

Gâteau traditionnel turc composé d'une génoise #chocolat imbibée au chocolat chaud, d'une #chantilly et d'une #ganache au chocolat. Monté à la façon #Kinder Délice. On pleure de plaisir en le mangeant, on pleure quand il n'y en a plus, on pleure en montant sur la balance le lendemain... mais plus sérieusement, ce gâteau porte ce nom car à la découpe il coule de chocolat ! #fetedesmeres

Ingredients and spices that need to be Make ready to make "Gâteau qui pleure" (aglayan kek):

1. Quantités pour un moule à gratin 30 x 20 cm
2. Pour la génoise
3. 3 oeufs
4. 130 g sucre
5. 2 sachets de sucre vanillé
6. 200 ml lait
7. 80 ml huile neutre
8. 25 g cacao amer non sucré
9. 190 g farine
10. 1 sachet de levure chimique
11. Pour l'imbibage
12. 200 ml lait
13. 15 g cacao amer non sucré
14. Pour la chantilly
15. 500 ml fleurette bien froide
16. 25 g sucre glace
17. 25 g chantifix (optionnel)
18. Pour la ganache
19. 300 g chocolat (noir ou au lait selon les préférences)
20. 150 g crème liquide entière

Steps to make to make "Gâteau qui pleure" (aglayan kek)

1. Préchauffer le four à 180°C en chaleur STATIQUE. Grille au milieu.
2. Graisser légèrement le moule à gratin.
3. Commencer par blanchir les œufs avec le sucre et le sucre vanillé afin d'obtenir un mélange mousseux.
4. Ajouter le lait et l'huile, bien mélanger pendant 30 sec.
5. Dans un saladier, mélanger les ingrédients secs : farine, cacao, levure et tamiser le tout au dessus du mélange mousseux.
6. Mélanger le tout pour obtenir une pâte bien lisse. Elle reste assez liquide, c'est normal.
7. Verser la pâte dans le moule et enfourner 25 minutes.
8. Pendant ce temps, préparer un chocolat chaud en faisant bouillir le lait et le cacao dans un petite casserole.
9. À la sortie du four, piquer allègrement le gâteau à l'aide d'une fourchette.
10. Verser le chocolat chaud en plusieurs fois sur la génoise afin qu'elle soit bien imbibée puis laisser complètement refroidir.
11. Pour la ganache, casser le chocolat en morceaux dans un saladier. Faire bouillir la crème entière et la verser sur le chocolat. Bien mélanger et laisser refroidir.
12. Au dernier moment, lorsque le gâteau est bien refroidi, réaliser la chantilly.
13. Battre la fleurette bien froide avec le sucre glace (et chantifix si on en utilise). Il faut qu'elle soit bien ferme mais attention à ne pas faire du beurre !
14. Étaler cette chantilly sur le gâteau froid et mettre le tout au frais pendant 30 min.
15. Pour finir, verser la ganache sur la chantilly et réserver à nouveau au frais jusqu'au moment de servir.
16. C'est un gâteau qui ne se démoule pas, on détaille les parts directement dans le plat. Ce qui donne l'alternative de le faire dans un cercle à pâtisserie si on veut le présenter sous forme d'entremets.

While this is certainly not the end all be all guide to cooking fast and simple lunches it is excellent food for thought. The hope is that this will get your own creative juices flowing so that you may prepare wonderful lunches for your family without the need to perform too horribly much heavy cooking from the approach.

So that is going to wrap this up with this exceptional food Recipe of Any-night-of-the-week "Gâteau qui pleure" (aglayan kek). Thank you very much for your time. I'm confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!