Morning Sickness In The First Week

Cocotte sweet to blinciki chocolate and clementines.

Today Friday, and continue to follow my book "Friday cocotte", if you remember more. This recipe is a mistaken translation, but it came more good than the original recipe.

thank the staff of blogdicucina.giallozafferano who awarded this recipe as ricetta della settimana .

apologize to Russian readers, but I had to remove the Russian version of the recipe because the recipe was "sold" to one издательству.

Cocotte blinciki the sweet chocolate and clementine (for 4 cocotte)

For blinciki ( about 10-12 pancakes):

- 75 grams of flour

00 - 25 grams of sugar

- 1 egg

- 50 grams of dark chocolate (80% cocoa, I find the store BIO)

- 250 grams of milk

For cocotte:

- 12 clementines

- 100 ml honey

- 1.5 tonka bean

1. For the pancakes: with a knife, coarsely chopped 50 grams of dark chocolate and melt in a double boiler on low heat and that water does not touch the bottom of the pan with the chocolate. The ganache should be smooth and shiny.

2. In a bowl sieve the flour, add sugar, egg and 1 / 4 milk. Mix well, achieving a smooth dough. Little by little pour in the melted chocolate mixture. Mix and then add a little milk at a time remaining, so the dough will be smooth. Let the dough rest for about 30 minutes.

3. Take back the dough, oiled a pan with a teaspoon of olive oil only once. Once hot, pour a ladle of batter turning the pan to distribute everything on the bottom. Cook both sides on high heat just (to be gold) and place them on a plate.
4. 4 clementines, peeled with care. Other 8 cut in half and cut the juice.
5. In a saucepan heat the honey, add the juice and grated clemetine the tonka bean juice and honey. Lasciteli boil for about 10 minutes.
6. Preheat oven to 200 ° C.
7. Mounting cocotte in 4 cocotte put a peeled clementine, pour over half the honey with the juice. Put the casserole in the oven for about 12 minutes.
8. Between, the torn blinciki pezzetini in children.
9. Shoot the casserole from the oven. With a spoon, lift the clementine and put under blinciki torn. Then, put the clementine and cover with other pieces of blinciki also Parette cocotte and a few pieces of clementine in taking care not to open it then. Repeat process with remaining three cocotte. Pour over the remaining juice with honey.
10. Put the casserole back in oven and cook for 12-14 minutes.
11. Serve hot or warm with a scoop of ice cream.