Can anyone who's fluent in French translate this recipe for me? I can make out about 75%, but it's

M

meryl

Well-known member
the other 25% I'm worried about! I'd really appreciate any help on this!

TARTE AUX FERRERO ROCHERS

Pour 8 personnes

- un fond de pâte à tarte sablée,

- 100g de chocolat noir,

- 100g de chocolat au lait,

- 50g de beurre,

- 1dl de crème liquide,

- 10 Ferrero rochers,

- 1 jaune d'oeuf, 1 oeuf entier,

- 1 càc de maïzena.

Etaler le fond de tarte et cuire à blanc dans un four à 200°C, les bords doivent être dorés (+/- 45 minutes). L'astuce : pour que la pâte ne gonfle pas, y mettre des légumes secs.

Faire fondre dans une casserole sur feu doux le chocolat noir, le chocolat au lait, la crème et le beurre. Réserver hors du feu. Battre le jaune et l'oeuf en omelette, verser le chocolat fondu en remuant vivement. Ajouter la maizena diluée dans un peu d'eau fraiche. Remettre sur feu doux et faire épaissir sans que le mélange arrive à ébullition. Réserver hors du feu. Mixer les Ferrero rochers, ajouter à la crème au chocolat et laisser refroidir. Verser la crème tiédie dans la pâte cuite et réserver au frais pour que la crème épaississe.

Décorer selon l'envie du moment : pour ma part vermicelles de chocolat noir, un Ferrero rocher et un carré de chocolat noir.

Déguster avec un petit noir ou un thé.

http://www.jemangedoncjesuis.com/?2007/01/05/51-tarte-aux-ferrero-rochers

 
Voici / Here you go! smileys/smile.gif

Meryl, I hope this makes sense. Let me know if you have any questions. Sounds tasty!

TARTE AUX FERRERO ROCHERS

For 8 people

-one recipe tarte sablee dough
-100 grams dark chocolate
-100 grams milk chocolate
-50 grams butter
-1 decaliter cream
-10 Ferrero rochers
-1 egg yolk, 1 whole egg
-1 tsp. cornstarch (text of the recipe calls for diluting this in a bit of cold water)

Roll out the tart dough and blind-bake it (in a tart pan?) in an oven at 200 Celsius, until the edges begin to brown/turn golden (approx. 45 minutes). Tip: to keep the dough from puffing up, add dry beans.

In a saucepan on low heat, melt the dark chocolate, the milk chocolate, cream, and butter. Remove from heat. Beat the egg yolk and the egg together, adding the melted chocolate mixture while mixing briskly. Add the cornstarch (diluted in a bit of cold water.)

Return the saucepan (presumably with the above mixture in it) to low heat and stir, without letting the mixture boil. Remove from heat and set aside.

Mix the Ferrero rochers, add the cream to the chocolate and let this mixture cool. Add the cooled cream mixture to the baked tart crust and chill so that the cream thickens.

Decorate according to your wishes: I added dark chocolate shavings, a Ferrero rocher, and a square of dark chocolate. Enjoy with espresso or tea.

http://smetanas-glasses.blogspot.com

 
Metric conversions for above

100 grams = 3-1/2 oz. (3 oz = 90 g; 4 oz = 125 g)
50 grams butter = 1/4 cup
1 decilitre = 100 mL = 6 tbsp (1/2 cup = 125 mL)
200 Celsius = 400 F.

 
Thanks, Lisa. The only problem with those translators is they get some of it right, but make a lot

of mistakes. Check it out sometime - in many cases, the wording comes out weird, and is not translated properly. But thanks, anyway!

 
Thanks so much, Erin! Now it all makes sense. I truly appreciate your helping me on this!!!

 
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