Les oreilles d’Aman au chocolat et aux spéculoos

By
carole tidghi
-
36288
224454
oreille aman
oreille d aman aux speculoos
oreilles d aman aux spéculoos et azu chocolat
oreilles d aman aux spéculoos et au chocolat

Régalez-vous avec notre recette d’oreilles d’Aman aux spéculoos et au chocolat :

bon appétit !

Ingrédients :

  • 1 œuf + 1 blanc d’œuf
  • 155 g de sucre
  • 3 cuillères à soupe de lait ou de lait d’amande ou de lait de coco, ou de soja
  • 90 ml d’huile
  • 280 g de farine
  • 30 g de poudre de cacao non sucré
  • 1¾ cuillère à café de levure chimique
  • Crème de spéculoos ou bien confiture de fraise, chocolat blanc, beurre de cacahuètes, dulce de leche, etc.

Dans un cul de poule, battre l’œuf, le blanc d’œuf et le sucre jusqu’à avoir une belle couleur jaune pâle.

Ajouter l’huile et le lait d’amande et battre quelques minutes.

Dans un petit bol, tamiser la farine, la poudre de cacao et la levure chimique.

Ajouter graduellement les ingrédients secs aux ingrédients humides et mélanger jusqu’à ce que tout soit combiné, dans un premier temps avec une spatule, puis enfin avec les mains.

Votre pâte doit se décoller facilement du rebord. Pétrir la pâte pendant quelques minutes et l’envelopper avec un papier film ou la mettre dans un sac congélation.

La laisser refroidir au réfrigérateur pendant au moins une heure.

Une fois reposée, sur un plan de travail très peu fariné, abaisser la pâte chocolatée en une couche fine.

Découper des ronds avec un emporte-pièce ou un verre. Mettre un peu de farce au centre de chaque rond et replier les bords pour former un triangle et pincer.

Mettre les gâteaux ainsi obtenus sur une plaque recouverte de papier sulfurisé, bien espacés. Enfourner 10 mn à 170°.

Il faut les sortir avant qu’ils ne soient durs et surtout avant qu’ils soient dorés. Laisser refroidir complètement sur la plaque à biscuits, puis ranger dans une boîte hermétique pendant 15 jours

 

 

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