MAGIMIX Mini Plus User Manual
Also see for LE MINI PLUS: Manual
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Contents
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47Preparation: 30 min.Cooking: 30 min.Equipment: tart ring orquiche tinChocolate PiePre-heat the oven to 180°C / 355°F (gas mark 4).Make the French flan pastry (see p. 23). Butter the dish andline it with the pastry. Bake blind* for 20 minutes.Bring the cream, milk and vanilla sugar to the boil. Turn offheat and add the chocolate, broken into pieces. Melt thechocolate in the mixture.Remove from oven and lower the temperature to 150°C/300°F (gas mark 2).Fit the main blade and the Blendermix attachment in the bowl,then tip in the brown sugar, the whole egg and the egg yolkand blend. Then add the chocolate and cream mixture andblend again.Pour the mixture into the pastry shell and return to the ovenfor 20 minutes.Let it cool.Ingredients(serves 4)• 1 quantity French flanpastry• 200g (7 oz) darkchocolate• 1 egg + 1 egg yolk• 50ml (1½ fl oz) singlecream• 50ml (1½ fl oz) milk• 7 ½ g vanilla-flavoured sugar• 80g (3 oz) soft brownsugar• Knob of butterDessertDAUPHINOIS MENU |
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