On dit que la gourmandise est un vilain défaut! Or titiller les papilles, qu'est-ce que c'est bon! Goûter de nouvelles saveurs, tester de nouvelles recettes, pouvoir les échanger entre amis! Partager de bons petits plats, c'est (se) faire plaisir ! Et ne lésinons pas sur le plaisir de créer, de goûter et de partager !

jeudi 1 novembre 2012

Halloween : Doigts de sorcières sectionnés !

HAPPY HALLOWEEN 
Attention les sorcières! Si vous passez par chez moi, je vous coupe les doigts!!! A l'occasion de la fête d'Halloween hier soir, j'ai concocté des gourmandises pour les petits monstres qui viendront sonner à ma porte ! J'ai adoré l'idée de confectionner des horribles doigts ! Et donner un aspect sanguinolent, ah ah ah ah !


Ingrédients
- 450g de farine
- 120g de beurre froid
- 1 sachet de sucre vanillé
- 180g de sucre
- Amandes entières (émondées ou non)
- 1 oeuf

Préparation
Dans un cul-de-poule, blanchir l'oeuf avec les sucres au batteur.
Dans un autre cul-de-poule, mélanger la farine et le beurre et malaxer à la main. Ajouter le mélange oeuf/sucres et pétrir le tout à la main. Former une boule dans le cul-de-poule, filmer et laisser reposer la pâte pendant 1h au frigo.

Préchauffer votre four à 180°C. 
Déposer une toile Silpat sur une plaque perforée.
 Prélever des petits bouts de pâte et former des petits boudins. Découper une extrémité pour imiter un doigt sectionné et former l'autre extrémité en pointe. Déposer la pâte sur une toile Silpat, en veillant à bien espacer les doigts (ils gonflent durant la cuisson). Déposer sur chaque doigt une amande, émondée ou non, selon l'effet recherché. Avec un couteau, faire 2 stries pour imiter le pli du doigt et pincer le doigt sur la partie haute et basse du pli. Mettre à cuire 10 minutes et surveiller la cuisson (quand les doigts commencent à foncer, sortir la plaque et laisser refroidir). Ne démouler qu'une fois refroidi sinon les doigts vont se casser.

Astuce du Chef
Pour un effet sanguinolent, déposer un peu de confiture (rouge) sur le doigt sectionné et/ou sur la base de l'ongle. A mettre avant ou après la cuisson selon l'effet recherché : avant cuisson = doigts au sang desséché / après cuisson = doigts sectionnés à vif !


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