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Pâte à tartiner chocolat-noisette maison
Une pâte à tartiner chocolat-noisette faite maison, onéreuse et onctueuse, idéale pour tartines, crêpes ou desserts. La recette détaille chaque étape, du torréfaction des noisettes à la mise au frais pour obtenir une texture parfaite.
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Cost Breakdown
Critical Success Points
- • Torréfier les noisettes à la bonne température
- • Retirer la peau des noisettes
- • Moudre les noisettes jusqu’à poudre très fine
- • Faire fondre le chocolat sans le brûler
- • Mélanger jusqu’à obtenir une texture lisse et homogène
Safety Warnings
- • Manipuler le four chaud avec des gants de cuisine.
- • Le chocolat fondu est très chaud ; éviter les éclaboussures.
- • Le blender possède des lames tranchantes ; ne pas toucher les lames pendant le fonctionnement.
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