{"id":10565,"date":"2022-10-28T18:21:42","date_gmt":"2022-10-28T16:21:42","guid":{"rendered":"https:\/\/www.vins-bergeracduras.fr\/recette\/cremeux-aux-noix-du-perigord-et-chocolat\/"},"modified":"2024-12-21T22:54:44","modified_gmt":"2024-12-21T21:54:44","slug":"cremeux-aux-noix-du-perigord-et-chocolat","status":"publish","type":"recette","link":"https:\/\/www.vins-bergeracduras.fr\/en\/recette\/cremeux-aux-noix-du-perigord-et-chocolat\/","title":{"rendered":"P\u00e9rigord walnut and chocolate cr\u00e9meux"},"content":{"rendered":"\n<p>1\/ Combine all the ingredients and bake for 12 minutes at 160\u00b0C.<\/p>\n\n\n\n<p>2\/ Combine the drained gelatin with the milk and add to the melted chocolate. Add the whipped cream.<\/p>\n\n\n\n<p>3\/ Make a syrup with the sugar and water. Add the nuts and combine until crumbly.<\/p>\n\n\n\n<p>4\/ Prepare the custard (milk, yolks, sugar). Add the drained gelatin and walnut liqueur. Leave to cool then add the whipped cream.<\/p>\n\n\n\n<p>5\/ Whisk the egg whites and sugar. Add the yolks, flour and ground walnuts. Shape into 4 discs (8-10cm in diameter) and bake for 10 minutes at 180\u00b0C.<\/p>\n\n\n\n<p>6\/ Combine the sugar and flour before adding the egg whites, walnuts and melted butter. Bake for 8 minutes at 180\u00b0C.<\/p>\n\n\n\n<p>7\/ Layer each item starting with the biscuit and ending with the walnut crunch and crumble topping.<\/p>\n\n\n\n<p><em>By Chef Fran\u00e7ois Kartheiser<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>1\/ Combine all the ingredients and bake for 12 minutes at 160\u00b0C. 2\/ Combine the drained gelatin with the milk and add to the melted chocolate. Add the whipped cream. 3\/ Make a syrup with the sugar and water. Add the nuts and combine until crumbly. 4\/ Prepare the custard (milk, yolks, sugar). Add the [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9852,"template":"","tax_recette":[27,31,32],"class_list":["post-10565","recette","type-recette","status-publish","has-post-thumbnail","hentry","tax_recette-haut-montravel","tax_recette-monbazillac","tax_recette-saussignac"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>P\u00e9rigord walnut and chocolate cr\u00e9meux - Vins de Bergerac et Duras<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.vins-bergeracduras.fr\/en\/recette\/cremeux-aux-noix-du-perigord-et-chocolat\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"P\u00e9rigord walnut and chocolate cr\u00e9meux - Vins de Bergerac et Duras\" \/>\n<meta property=\"og:description\" content=\"1\/ Combine all the ingredients and bake for 12 minutes at 160\u00b0C. 2\/ Combine the drained gelatin with the milk and add to the melted chocolate. 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