Petit Gateau
Autor: Tinhozinhos | Publicado: 2010-09-07T10:12:00-07:00

Uma breve pausa no artesanato para compartilhar com vcs uma maravilha da arte culinária, a minha sobremesa preferida (se é que existe uma já que sou louca por doces!!) o famoso e deliciosooo Petit gateau!!
Sexta feira tivemos uma almoço especial no meu trabalho, despedida de um colega que vai embora, e ele nos presenteou com essa deliciosa sobremesa, feita por ele mesmo, estava divina!! Só que eu achei a receita dele muito elaborada, e levam 30 ovos, uiiii... daí lembrei dessa receita que eu tinha pego no blog de Claudinha, http://claudinha-feitoamo.blogspot.com/ , eu ainda não fiz mas pretendo fazer no proximo final de semana.
Segue o pap muito bem explicado e aproveito o ensejo para elogiar a Claudinha e seu blog sempre cheio de ideias maravilhosas!!
Olha, não consegui salvar o pap tal qual está no blog de Claudinha, ainda estou meio perdida nesse mundo virtual, então para quem se interessar, dê um pulinho lá no blog dela, o link tá acima... mas a receita tá certinha, só as fotos ficaram meio fora de ordem mas dá pra entender legal!! 

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Dicas: Ingredientes secos previamente peneirados; forno pré-aquecido na temperatura indicada (180°C); ovos e manteiga em temperatura ambiente, ok?Ingredientes200 g de chocolate meio amargo
2 colher(es) (sopa) de manteiga
50 g de açúcar (2 colheres de sopa)
2 colheres (sopa) de farinha de trigo
2 ovos inteiros
2 gemasDerreta a manteiga e o chocolate em banho-maria.&nbsp;Unte forminhas de bolinhos com margarina e pulverize chocolate em pó.&nbsp;
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  Bata os ovos e as gemas de ovo com açúcar na batedeira até ficar bem claro. Se sua batedeira não for planetária isso pode levar uns 20 minutos. Deixe ficar bem fofo e claro. Sem pressa, ok?
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  Junte a farinha de trigo peneirada e o chocolate derretido, misturando com uma espátula, bem delicadamente.
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  A massa deve ficar homogênea. 
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  Despeje a massa nas forminhas, sem preenchê-las completamente.
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  Pré-aqueça o forno e leve para assar. A receita original fala em 5 a 7 minutos (dependendo do forno) até os bolinhos crescerem, mas ficarem com o meio molinho, assim quando cortamos sai aquela calda de chocolate quentinha. No meu forno, testei duas vezes e encontrei 11 minutos como o tempo ideal. Observe como o seu forno se comporta, a impressão é de que o bolinho ainda está cru, mas se você esperar que o garfo saia enxuto, perderá a caldinha característica do petit gateau.Deve-se desenformar quente, diretamente no prato, acompanhado com sorvete de creme. 






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