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Cake with chocolate, coffee, whipped cream and caramelized hazelnuts

Cake with chocolate, coffee, whipped cream and caramelized hazelnuts


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countertop

Separate the egg whites from the yolks.

Mix the egg whites well with the salt, gradually adding the sugar.

Mix until it melts and you get a fluffy and shiny foam.

Add the yolks, sifted flour, one at a time, in two stages, then lightly incorporate the coffee and oil.

Pour everything into a round tray lined with baking paper, level and bake in the preheated oven, over low heat, for 35-40 min.

Cream 1.

Put in a saucepan over low heat and leave until it reaches boiling point (do not boil!).

Add the coarsely chopped chocolate and powdered sugar and mix well until melted / homogenized.

Let cool overnight (or..a few hours).

Remove the bowl from the cold and mix the contents until you get a fluffy cream, well bound.

Cream 2.

Melt the sugar in a saucepan until it becomes the color of amber. Set aside and add the hazelnuts (or nuts).

Spread the mixture evenly on a baking sheet. Let it cool well then chop it coarsely, either hitting it with a hard object or through a grinder.

Mix the whipped cream well then incorporate the hazelnuts.

Syrup.

Caramelize the sugar.

Add water over the hot caramel and leave until boiling. Racim.

Assembly

Cut the worktop horizontally in three.

Lightly syrup the first top, spread half of the ganache cream, half of the hazelnut cream, place the second top, syrup, spread the rest of the cream evenly, then the rest of the whipped cream and place the last top.

The syrup is easy.

Garnish with whipped cream.


Method of preparation

Put the walnuts in the oven for a few minutes, taking care not to burn them, and then grind them in small quantities and cut the other into smaller pieces. Raisins are hydrated in cognac and rum. Rub the yolks with the sugar gradually until the sugar crystals melt, beat the egg whites with a pinch of salt and 1 teaspoon of lemon, so they will definitely come out properly. The butter at room temperature is rubbed with the mixer and then added to the yolks. Melt the chocolate in a bain marie and then add to the yolks. Sift the flour with the baking powder twice. Put in the composition coffee, cappuccino, walnuts, hazelnuts, raisins with cognac and then gradually add two tablespoons of flour and two tablespoons of egg white, stirring quickly from bottom to top after each. Wallpaper a cake form with baking paper and pour the composition. Place in the hot oven for about 30-40 minutes depending on the oven. In the middle it may be soft due to the chocolate but if it is made on the edges it means that it is ready. Cut the worktop in half. It does not syrup because it is quite fragile but whoever wants can syrup it with liqueur or coffee mixed with melted chocolate.

Put the chocolate and whipped cream on low heat, mix until melted and set aside. When it has cooled, put it in the fridge for a few hours. Beat with the mixer until it becomes a frothy cream. One part is stopped for decoration and the rest is placed between the countertops.

It is made in the same way as chocolate cream, the chocolate and cognac are put in whipped cream and when it has melted, it is poured warm over the counter. When it has reached room temperature, put it in the fridge and when the icing has hardened, decorate it. I made all the cream and covered the cake with it.


How do we get a perfect meringue for this meringue cake?

For a perfect meringue you need to follow some important tips. First of all, the egg whites should be at room temperature. Then you have to be careful when separating them. No drop of yolk or fat in general should reach the egg whites. Why? Because the fat prevents the egg whites from beating as they should. You will get a soft meringue, without structure, which will not keep its shape in the oven. Another very important thing about this meringue cake is the oven temperature. The tops are put on a mixed fire, at most 100 degrees so that they dry and color as little as possible. It is normal to catch a little color, but not to burn. You can even set the oven to 90 degrees.

For the cream of this meringue cake, I chose to make a ganache from dark chocolate and whipped cream. For both I used natural whipped cream sweetened and vanilla LaDorna. It is whipped cream from cow's milk, it is very tasty and gives the cake a wonderful taste. Chocolate had 52% cocoa, but it can be one with more, it just depends on personal taste. LaDorna cream is beaten very cold and at high speed until it hardens. After assembling the cake, try to serve it after a maximum of one hour. It is the kind of cake that is served immediately because the meringue melts in contact with whipped cream and cream. It is good for a maximum of one day, but expect to see a little sugar syrup on the plate. Also try the recipe Raffaello cake if you like aerated desserts.


Cake with chocolate, coffee, whipped cream and caramelized hazelnuts - Recipes

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• apparel cream (sugar, milk, eggs, white chocolate, foamed butter) and compote pineapple

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5. 3 CHOCOLATE CAKE WITH BERRIES

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12. ALMOND CAKE (CHOCOLATE)

• cocoa top with burnt sugar, syrup

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• delicious cream with milk, butter, eggs and walnuts.

• cocoa top with burnt sugar, syrup

• cream with whipped cream and fine chocolate.

• boiled cream made from yolks, butter, sugar

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• mini cakes of your choice, carefully decorated with marzipan or other special models

• white countertop with chocolate pieces

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• strawberry / raspberry mousse, chocolate mousse, syrupy top

• delicious white chocolate cream and OREO biscuits

• delicious chocolate mousse and caramelized hazelnuts

All these cakes can be dressed with different glazes, whipped cream, edible lace, chocolate flakes or sugar paste (marzipan) with various decorations.

ALL CAKES CAN BE PERSONALIZED WITH EDIBLE PICTURES OR MARTIPAN FIGURES.

Magic Pitesti Confectionery was born from the desire to bring a new quality standard in the field of confectionery and to give back to customers the confidence that there are cakes with taste and aroma, which you can not get enough of. We are with you for any important event in your life! Magic Pitesti Confectionery offers you cakes and cakes to order for any kind of event!

VISION - We all deserve a good dessert and a big smile.

MISSION - We combine your ideas with our passion, to enjoy the dessert you deserve.

VALUES - PASSION - We like what we do and we are attentive to your wishes.

INTEGRITY - We choose to do what is right, not what is easy.

QUALITY - We respect the people we work with and work for.

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Cake with coffee cream and hazelnuts


Rock:
8 eggs,
200 gr sugar,
120 gr flour,
3 lg ground roasted hazelnuts,
1 lg cocoa,
2 lg ness, vanilla free,
Coffee cream
3 eggs,
300 gr sugar,
3 lg coffee ness,
3 lg apa,
350 gr margarine,
Vanilla cream
2 eggs,
200 gr sugar,
2 lg apa,
250gr margarine,
a vial of vanilla essence,
Glaze
100 gr dark chocolate,
100 gr white chocolate,
100 gr milk chocolate

200 ml liquid cream,
60 gr margarine original union,
Syrup
300 gr sugar,
3 lg ness,
500 ml of water,
lemon peel,
decoration
coffee cream,
White chocolate,
glazed hazelnuts



countertop
Separate the egg whites from the yolks. Beat the yolks with 75 g of sugar, 2 lbs of ness dissolved in a little water and vanilla essence. Separately, beat the egg whites together with the rest of the sugar.
Gently mix the two compositions and then add the dry matter (flour mixed with cocoa and ground hazelnuts). baking.
Bake over medium heat. Two of the methods by which we are sure that the top is baked are:
1) try with a skewer stick and if it comes out clean then the countertop is baked
2) it is pressed with the palm on its surface and if it returns to the place without remaining depressions in it then it is ready
After it has cooled well, cut it into 3 equal sheets.
Coffee cream
Eggs, sugar and coffee dissolved in 3 lg of water are mixed and boiled in a water bath. Boil until it thickens well and the content has dropped by about half. Leave to cool and then add the margarine that has been kept. at room temperature, mixing vigorously until we incorporate it all and we obtain a cream with a fine and frothy texture. It is kept cold until it is used.
Vanilla cream
The egg together with the sugar and water is boiled in a water bath until it thickens and has dropped by about half. Let it cool then add the margarine little by little and foam with the mixer at maximum speed. The cream obtained is flavored with vanilla essence.
Syrup
Boil the sugar with water and the ness and after cooling, add strips of lemon peelGlaze
Put the chocolate, whipped cream and margarine in a saucepan on a water bath and mix until you get a fine and shiny icing.
Assembly
Place the first sheet of top on a plate. Syrup and spread the vanilla cream in a uniform layer. Place the second sheet of top that we syrup in the same way as the first one, this time -a uniform 3/4 layer of coffee cream. We place the third sheet, cover the cake with coffee cream and let it cool for 2-3 hours. Glaze it with chocolate icing, mark it with a heated knife. slices and decorate with coffee cream, grated white chocolate and glazed hazelnuts.

Note: Those who do not use margarine can use a butter with 82% fat.


Method of preparation

TABLE Melt the chocolate in a bain-marie, together with the butter, stirring until it becomes a silky cream. It is then left to cool to body temperature, stirring to prevent the formation of powdery mildew. Add sugar and eggs, one at a time. After homogenization, add flour, salt and vanilla seeds, and at the end, after the composition is unitary, add the chopped chocolate. The resulting composition is poured into a round shape (24-26 cm), with a detachable bottom (it would be the easiest to work) and lined with baking paper, greased with a little butter / oil. Place in the preheated oven, at 180 & degC, for 30-35 & prime (the top must be & ldquoelastic & rdquo to the touch, so open the oven door after 30 & prime and check). PRALINE While the top is in the oven, prepare the pralines. I use raw hazelnuts, salt them and brown them a little in a Teflon pan, greased. When they have cooled, turn them over on a baking sheet greased with oil, keep them together next to each other, without spreading them too much and without overlapping them. Put the sugar in a deep saucepan and pour water over it until it is completely absorbed (drain the excess if necessary). Turn on medium heat and wait for the sugar to turn into caramel (be careful not to burn that yellow color !!). Remove from the heat immediately and pour the caramel over the hazelnuts, trying to cover them all. Allow to cool. Once crispy, break the & ldquoinsula & rdquo of pralines into smaller pieces and put them in the blender to get the powder. Dissolve the ness in hot water, crush the chocolate and put on low heat in a saucepan with coffee, butter, sugar and 50 ml sour cream. Stir continuously until a fine, silky cream is obtained. Remove from the heat, wait to cool, stirring occasionally. Meanwhile, beat the whipped cream and pour the chocolate cream over it, stirring from the bottom up, gently. These 2 compositions should have close temperatures at the time of homogenization, so as not to risk the "quotation" of the cream. Also, this stage should be completed only after the countertop is completely cold. I make the countertop the day before, it's more convenient that way. Assembly: I used the same shape with detachable bottom. Place the top, put half of the mousse over it, then a generous layer of praline, about half the amount, then the rest of the mousse. If you smooth its surface or give it any irregular shape, it remains in the will of your imagination. Refrigerate the cake for a few hours, preferably overnight. Decoration: The next day, take the cake out of the mold, using a knife to remove the edges and move it to the serving platter. You can decorate it with the rest of the pralines or with fruits that & ldquostriga & rdquo after chocolate: pomegranates (in my case), raspberries, strawberries, etc.


Chocolate cakes Cake with coffee cream and hazelnuts

Ingredient:
Top: 8 eggs, 200 gr sugar, 120 gr flour, 3 lg ground roasted hazelnuts, 1 lg cocoa, 2 lg ness, vanilla essence,
Coffee cream3 eggs, 300 gr sugar, 3 lg ness coffee, 3 lg water, 350 gr margarine,
Vanilla cream: 2 eggs, 200 gr sugar, 2 lg water, 250 gr margarine, a vial of vanilla essence,
Glaze: 100 gr dark chocolate, 100 gr white chocolate, 100 gr milk chocolate200 ml liquid cream, 60 gr margarine original union,
Syrup: 300 gr sugar, 3 lg ness, 500 ml water, lemon peel,
Decor: coffee cream, white chocolate, glazed hazelnuts

Method of preparation:
countertop
Separate the egg whites from the yolks. Beat the yolks with 75 g of sugar, 2 lbs of ness dissolved in a little water and vanilla essence. Separately, beat the egg whites together with the rest of the sugar.
Gently mix the two compositions and then add the dry matter (flour mixed with cocoa and ground hazelnuts). baking.
Bake over medium heat. Two of the methods by which we are sure that the top is baked are:
1) try with a skewer stick and if it comes out clean then the countertop is baked
2) press with the palm on its surface and if it returns to its place without remaining depressions in it then it is ready
After it has cooled well, cut it into 3 equal sheets.
Coffee cream
Eggs, sugar and coffee dissolved in 3 lg of water are mixed and boiled in a water bath. Boil until it thickens well and the content has dropped by about half. Leave to cool and then add the margarine that has been kept. at room temperature, mixing vigorously until we incorporate it all and we obtain a cream with a fine and frothy texture. It is kept cold until it is used.
Vanilla cream
The egg together with the sugar and water is boiled in a water bath until it thickens and has dropped by about half. Let it cool then add the margarine little by little and foam with the mixer at maximum speed. The cream obtained is flavored with vanilla essence.
Syrup
Boil the sugar with water and the ness and after cooling, add strips of lemon peel
Glaze
Put the chocolate, whipped cream and margarine in a saucepan on a water bath and mix until you get a fine and shiny icing.
Assembly
Place the first sheet of top on a plate. Syrup and spread the vanilla cream in a uniform layer. Place the second sheet of top that we syrup in the same way as the first one, this time -a uniform 3/4 layer of coffee cream. We place the third sheet, cover the cake with coffee cream and let it cool for 2-3 hours. Glaze it with chocolate icing, mark it with a heated knife. slices and decorate with coffee cream, grated white chocolate and glazed hazelnuts

Keywords: Cream with coffee cream and hazelnuts eggs sugar hazelnuts roasted hazelnuts countertop margarine vanilla sugar foam coffee cream white chocolate dark chocolate dark coffee ness


Cake with chocolate mousse and praline peanuts

It is a birthday cake, so for the taste of the celebrant, a great chocolate lover & # 8230 although, after eating the cake she said that the mousse with hazelnut praline is the best.

For a cake with a diameter of 19-20cm (about 12 servings, considering that it is taller) we need:

  • 45g dark chocolate
  • 35g butter
  • 40g old
  • an egg
  • 30g flour
  • a teaspoon of cocoa
  • a pinch of salt
  • a baking powder knife tip
  • a teaspoon of vanilla extract

For the praline hazelnut mousse:

  • 55ml milk
  • 35ml whipped cream
  • a yolk
  • 20g old cough
  • 75g milk chocolate
  • 4g gelatin (2.5 sheets)
  • 165 ml whipped cream
  • 60g hazelnut praline from 30g hazelnuts and 30g caster sugar

For the milk chocolate mousse:

  • 2 yolks
  • 50g old cough
  • 25ml water
  • 4g gelatin (2.5 sheets)
  • 250g milk chocolate
  • 400ml whipped cream
  • 150g old cough
  • 50g cocoa
  • 140ml water
  • 100ml whipped cream
  • 5g gelatin (3 sheets)

For dark chocolate truffles (8 pieces):

  • 110g dark chocolate
  • 85ml whipped cream
  • 16g butter (82% fat)
  • 2 tablespoons cocoa

How I did:
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For Countertops I heated the oven to medium heat (170ºC) and greased with butter and lined with flour a cake shape with a diameter of 18cm.

In a bowl I mixed the flour with cocoa, salt and baking powder. I put it aside.

I steamed the chocolate together with the butter and let them cool. I added the sugar, then the egg and mixed until incorporated. I added the flour mixture and finally the vanilla and mixed again until I got a homogeneous composition. I poured it into the prepared tray and baked for 12 minutes on medium heat. It's a brownie countertop, so wetter. In the toothpick test, it may have traces of dough, but the dough should not be liquid. I let the countertop cool.

Until I stopped the oven, I put the hazelnuts for praline and the ones for decoration in a tray, I baked them for 15 minutes on medium heat and then I cleaned their brown skin.

For praline hazelnut mousse I made the hazelnut praline first. Thus, I caramelized the sugar, I added the hazelnuts, I mixed to cover all the hazelnuts with caramel, then I turned them over on a baking paper. I let them cool, then I chopped them in a very small chopper, until they turned into a paste.

I hydrated the gelatin in enough cold water to cover it well and I moved the whipped cream from the fridge to the freezer (To beat well, the whipped cream must be very cold).

I then did one custard. I put a pan with two fingers of water to heat for the steam bath and I put the milk together with the 35ml sour cream for the cream to heat. In a metal bowl, which fits over the pan with the steam bath, I mixed the yolk with the sugar until the cream lightened in color and doubled in volume. When the sour cream milk reached boiling point, I poured it thinly into the cream while mixing. Then I transferred the vessel to steam, where I mixed continuously with a wooden spoon until the composition began to thicken. It does not thicken much, it is ready when it covers the spoon and, if we draw a line on the back of the spoon covered with cream, this line is maintained.

I melted the chocolate together with the hazelnut praline paste and added it to the cream above. And gelatin, I also melted it on steam and added it to the cream. I then let the cream cool to room temperature.

I beat the semi-whipped cream (the whipped cream is not beaten to the end when it is put in creams because it is possible to remain lumpy, it is beaten only until the mixer blades start to leave traces in it, the whipped cream being fluffy but creamy) and I incorporated it in lightly cooled cream, by turning upside down.

I poured the mousse into a round silicone mold with a diameter of 16cm (in the absence of the silicone mold you can use a detachable cake mold or even a saucepan lined on the inside with foil so you can remove the frozen mousse) and l -I put it in the freezer to freeze. It takes about 4 hours for that. I did this because I wanted to put the praline mousse in the middle, between two layers of chocolate mousse. The cake can also be made in two layers, one with praline mousse and the second with chocolate mousse. In this case, pour the praline mousse directly over the counter, put it in the fridge to thicken a little, then put the chocolate mousse on it.

Once the praline mousse was frozen, I did chocolate mousse. It's the same mousse I made at Profiterol Cake, Chocolate and Cherry Cakes or Chocolate and Cream Cake. I started, as usual, by moving the whipped cream to the freezer and hydrating the gelatin in enough cold water to cover it well. Then I melted the chocolate on steam.

In a saucepan I put water and sugar to boil. At first on low heat, stirring to dissolve the sugar, then I increased the heat to medium and let the syrup boil for about 5 minutes until it reached the sticky candy stage (113-115ºC), when it makes large bubbles on the surface or, if we put a drop of syrup in a glass of cold water, the syrup forms a ball, it does not spread in the water. While the syrup was boiling, I mixed the yolks. Then I took the syrup off the heat and poured it thinly into the bowl with the yolks while mixing. Be sure to pour the syrup only on the edge of the bowl, not on the blender blades. I continued to mix until the composition cooled to room temperature and thickened. This cream is called bomb dough.

I drained the excess gelatin from the water, melted it on a steam bath and incorporated it into bomb dough, then I also incorporated melted chocolate in the composition.

I beat the semi-whipped cream (to be fluffy and creamy, not to stay & # 8222bat & # 8221) and I incorporated it in the cream before. Because the cream hardens quite a bit (this is because the amount of chocolate I use in the recipe is double the recommended amount), I first put 1-2 tablespoons of whipped cream in it and mix until it softens and blends. Then I add the rest of the whipped cream, which I lightly incorporate with a spatula.

For syrup, I boiled the water with the sugar for a minute, cooled it, then added the rum.

I have assembled the cake. I put the countertop (which is 18cm in diameter) on the plate, I syruped it, then I put around it an adjustable ring fixed at a diameter of 20cm, so that there is free space between the countertop and the ring 1 cm around. I lined the ring on the inside with a thicker foil. I poured inside the circle, over the counter, a third of the chocolate mousse, I took out the frozen hazelnut mousse from the silicone shape and I put it in the middle, over the mousse. Then I poured the other two thirds of the chocolate mousse, leveled it and put it in the freezer. It has to stay about six hours to freeze well, preferably overnight (that's how I left it). It is not obligatory to put the cake in the freezer, it can also be put in the fridge, but it is better glazed if it is frozen.

I did it the day before truffles, for which I chopped the chocolate, I heated the whipping cream to the point of fever, I then poured it gradually over the chopped chocolate, mixing with the silicone spatula until all the chocolate melted. I added the diced butter and mixed. I put the cream in the fridge (covered) until the next day, when I took a teaspoon of cream, I formed balls in my hands (dirty work & # 8230) and then I rolled them in cocoa. I was told that the taste of chocolate is too intense, eventually give them up and choose a different decor.

The next day I did glaze, the same one I made at the Sultan's Cake. I first put the gelatin to hydrate in cold water. In a saucepan I mixed the sugar with cocoa, added water and sour cream and boiled over medium heat for about 10 minutes, until thickened. If you have a thermometer, it should reach 103-105ºC. In my case it was 103ºC and it got thick enough. I let it cool for about 5 minutes, then I added the gelatin drained by the excess water and melted on a steam bath and I mixed well. I strained the icing and let it cool to the temperature of the finger (35-37º).

I took the cake out of the freezer, opened the ring and took it out, then I took off the foil and put the cake on a grill placed on top of a plastic box (if you don't have a grill, you can put it on a pot face down). I poured the glaze slowly, starting from the middle to the edges, letting it flow on the sides as well. I also used a spatula to spread the icing everywhere. I then collected the leaked gelatin in the box and heated it again on a very low heat until it became fluid again. I put this one on the cake too.

For caramelized hazelnuts, I used a shelf that I have above the countertop, on which I put a wooden bottom, which has the role of holding the hazelnut sticks under it. I put a large baking paper on the counter, under the shelf. Then I stuck a skewer stick in each hazelnut and set them aside. In a saucepan I caramelized the sugar. I took it off the heat and waited 1-2 minutes for it to cool down and thicken a little. I soaked each hazelnut in turn with the caramel stick and then let it drain, putting the end of the stick under the wooden bottom. Be very careful not to burn yourself. The caramel is very hot. When the caramel hardened on the hazelnuts, I cut with scissors the threads that hung from the hazelnuts to the desired size. I then took out the chopsticks and decorated the cake. I really like to use caramelized hazelnuts for decoration, they look special to me. In my opinion, I give elegance and refinement to the cake.

The feedback on this cake was very good. I didn't even expect it to be different, the chocolate-hazelnut combination being a delicious one.


Whisk the egg whites together with the sugar.

Then add the yolks and mix.

Mix the flour together with the baking powder and cocoa.

Then add them to the egg mixture, stirring gently from the bottom up.

At the end add the walnuts and mix gently until incorporated.

Pour the mixture into a round tray with a diameter of 28-30 cm.

Put the tray in the preheated oven and bake on low heat until it passes the toothpick test.

After it has cooled, cut it into 2 parts.

Chocolate cream:

We put in a bowl mascarpone and Nutella,

Mix gently until smooth,

Melt the chocolate on a steam bath and let it cool,

Then add it over the mascarpone together with the chopped hazelnuts and mix until smooth.

Cream:

Put the whipped cream and mascarpone and sugar in a bowl,

Mix until you get the whipped cream

Chocolate ganache:

We melt all the ingredients on a steam bath,

Let it cool well then mix or we can use it like this

We put the first countertop, we syrup it then we put half of the chocolate cream,


Vanilla cake, hazelnut praline and chocolate

I confess that I was glad for the interest you showed when posting the mini-cake section on Facebook. In my opinion, it is a successful cake. Because I didn't make it for myself, but I wanted to know how it turned out, I also made a mini cake at the same time as the cake. So I had a section to show you. But, as you can see, in the end I received a very beautiful picture with the slice of cake.

The cake consists of a reconstituted cookie sheet, a vanilla mousse with white chocolate, a cremeux with hazelnut praline and a dark chocolate mousse. Both mousses and cremeux are based on creme anglaise (creme anglaise).

If you want to make mini-cakes, from the quantities used for a 22cm cake (as I did), you should get 8 mini-cakes with a diameter of 8 cm and the same height as the cake. I made the calculation taking into account the surface: the surface of the cake is 11 * 11 * 3.14 = 380 cm², and the surface of a mini cake with a diameter of 8 cm is 4 * 4 * 3.14 = 50 cm². So 380/50 = about 8 mini-cakes. If your mini cake rings have a diameter other than 8cm, do the calculation according to the model shown. I recommend you to read the article My tray has a different size than the one in the recipe.

For a cake with a diameter of 22cm, so we need:

For the reconstituted cookie sheet:

  • 100g cold butter
  • 110g flour
  • 40g old cough
  • 1/4 teaspoon vanilla powder or seeds from half a vanilla bean
  • 150g Nutella
  • 50g milk chocolate

For the hazelnut praline cremeux:

  • 55g milk
  • 35g whipped cream
  • 1 yolk
  • 20g old cough
  • 75g milk chocolate
  • 100g hazelnut praline (from 50g hazelnuts and 50g caster sugar)
  • 3g gelatin + cold water

For the white chocolate vanilla mousse:

  • 50g milk
  • 50g whipped cream
  • a vanilla pod
  • 1 yolk
  • 10g caster sugar (I put vanilla sugar)
  • 210g white chocolate
  • a teaspoon of vanilla extract
  • 2.5g (1.5 sheets) gelatin + cold water
  • 200g cream for very cold cream

For the dark chocolate mousse:

  • 55g milk
  • 55g whipped cream
  • 1 yolk
  • 30g old cough
  • 150g dark chocolate
  • 2.5g (1.5 sheets) gelatin + cold water
  • 230g sour cream for very cold cream
  • 140g old cough
  • 85g water
  • 50g glucose syrup
  • 50g cocoa
  • 130g whipped cream
  • 8g gelatin + cold water

How I did:
[obi_random_banners align = & # 8221center & # 8221 screen = & # 8221single & # 8221]

For reconstituted cookie sheet, I first made a biscuit dough that I baked. So I heated the oven to 170-175ºC and lined a tray with baking paper.

I put the diced cold butter, flour, sugar and vanilla powder in a larger bowl and rubbed them between my palms until I got crumbs of dough, which I put in the tray spread and baked 25 minutes at 170-175 ° C, until golden brown. I took the tray out of the oven and let the biscuits cool.

I steamed Nutella with chocolate, crushed the biscuits and mixed them. I put a baking paper on the base of the 23cm cake tray and I distributed the composition evenly on the baking paper, covering the whole circle. I put it in the freezer for 15 minutes to harden (or in the fridge, if you have more time).

For cremeux with hazelnut praline I made the praline first. Peanuts, I had them baked and cleaned of brown skin before (bake for 12-15 minutes at 180ºC, then remove the brown skin). I crushed them lightly and prepared a piece of baking paper on the table.

In a saucepan I caramelized the sugar, took it off the heat, added the hazelnuts and mixed them very well. If it hardens too quickly, put it on a low heat for a short time, just enough to mix, to cover the hazelnuts well with caramel. I immediately poured the caramelized hazelnuts on the prepared paper, as scattered as possible. I let them cool, then I put them in the mincer and chopped them very finely, until they turned into a paste.

For cremeux, I first put the gelatin to hydrate in cold water. I then put the milk together with the cream on low heat to heat it and I put the water of two fingers in a pan to boil for the steam bath.

In a bowl that fits perfectly over the pan with the steam bath, I put the yolk and sugar and mixed them with a wooden spoon. Cand s-a infierbantat amestecul de lapte si smantana, l-am turnat in fir subtire peste crema de galbenus amestecand sa se incorporeze. Am transferat vasul pe aburi, unde am amestecat continuu pana crema a inceput sa se ingroase. Nu se ingroasa mult, e gata cand acopera lingura si, daca trasam o linie cu degetul pe dosul lingurii, aceasta se mentine. Am luat vasul de pe aburi, am scurs gelatina hidratata de surplusul de apa si am adaugat-o in crema. Am amestecat pana s-a topit si s-a incorporat.

Am topit pe aburi ciocolata rupta bucati impreuna cu pralina de alune si am aduagat-o in crema. Am omogenizat si am lasat-o sa se raceasca la temperatura camerei.

Am uns usor cu ulei o forma de tort de 18cm, apoi am tapetat-o cu folie de plastic (se unge cu ulei ca sa stea folia lipita de peretii formei). Am turnat cremeux-ul in forma pregatita si l-am pus la congelator cateva ore sa inghete (eu l-am lasat peste noapte).

For mousse-ul de vanilie, am pus gelatina sa se hidrateze in apa rece cat sa o acopere bine si am pregatit baia de aburi (am pus o cratita cu apa cam de 2 degete pe foc sa fiarba).

Am pus laptele impreuna cu smantana si semintele din pastaia de vanilie pe foc sa se infierbante. Intr-un vas, care se potriveste peste cratita cu baia de aburi, am pus galbenusul si zaharul si le-am amestecat cu lingura de lemn. Am turnat apoi amestecul de smantana si lapte in fir subtire peste crema de galbenus, amestecand continuu. Cand am terminat de adaugat smantana, am mutat vasul pe aburi, unde am amestecat continuu pana crema a inceput sa se ingroase (trebuie sa ajunga la 82-84ºC). Este gata atunci cand acopera lingura si, daca trasam o linie cu degetul pe dosul lingurii acoperita cu crema, aceasta se mentine.

Am luat crema de pe aburi si am adaugat gelatina scursa de surplusul de apa, apoi extractul de vanilie. Am amestecat sa se incorporeze, apoi am strecurat crema ca sa retin eventualele impuritati ramase de la pastaia de vanilie. Semintele raman oricum si dupa strecurare… mie imi place sa le vad in crema.

Am topit apoi ciocolata alba pe baia de aburi. Nu am oprit focul la baia de aburi pentru ca la Tortul cu mousse de vanilie si insertie de cafea a fost nevoie sa pun din nou crema cateva secunde pe aburi, dar de data asta nu s-a imbranzit. E totusi bine sa o aveti pregatita.

Am combinat apoi imediat crema de galbenuse cu ciocolata topita in 2 reprize. Am turnat jumatate din crema peste ciocolata alba si am amestecat, apoi am adugat si restul de crema. Am amestecat bine pana am obtinut o crema omogena si fina. Am lasat-o sa se raceasca la temperatura degetului (35-37ºC).

Am batut frisca semitare (cand se adauga in creme, mousse-uri, frisca nu se bate sa stea „bat” pentru ca se formeaza cocoloase). Am incorporat mai intai o lingura de frisca in crema usor, cu lingura, prin miscari de rasturnare, apoi am incorporat si restul de frisca la fel.

Am inceput asamblarea tortului. Din blatul reconstituit, care s-a intarit cat a stat la rece, am decupat un cerc cu diametrul de 20cm, l-am pus pe platou si am pus un inel de tort in jurul lui la diametrul de 22 cm. Trebuie sa ramana un pic de spatiu intre blat si cerc de jur imprejur. Am tapetat peretii interiori ai inelului cu o folie mai groasa (ca sa il pot scoate mai usor la final si sa ramana marginea neteda la tort). Am turnat mousse-ul de vanilie in interiorul cercului peste blat si am pus totul 5 minute la congelator. Apoi am scos cremeux-ul congelat din forma si l-am pus peste mousse-ul de vanilie, in mijloc, apasand-ul usor in mousse, astfel incat sa ajunga la nivelul lui. Am pus din nou tortul in congelator pana am facut mousse-ul de ciocolata neagra.

I did mousse-ul de ciocolata neagra exact dupa acelasi procedeu ca la mousse-ul de ciocolata alba, doar cantitatile difera un pic, apoi am scos tortul din congelator si am turnat mousse-ul de ciocolata neagra deasupra. Am nivelat si l-am bagat din nou la congelator. Ca glazura sa se aseze bine pe tort, tortul trebuie sa fie congelat. Eu l-am lasat peste noapte la congelator, dar 4 ore zic eu ca e suficient.

Nu o sa scriu inca o data procedeul…. va rog sa ma intelegeti ca stau foarte prost cu timpul… Pun doar imaginile la acest mousse.

For glazura de cacao, am pus gelatina la hidratat in apa rece cat sa o acopere bine. Intr-o craticioara am pus pe foc mic apa, zaharul, siropul de glucoza si smantana. L-am lasat sa fiarba jumatate de minut, apoi l-am luat de pe foc si am adaugat imediat cacaoa cernuta. Am amestecat foarte bine. Apoi, pentru ca au ramas totusi cocoloase de cacao, am strecurat-o. Dupa vreo 5 minute, cand s-a mai racorit un pic, am adugat si gelatina scursa de surplusul de apa si am amestecat pana s-a topit. Am lasat glazura sa se raceasca la 35ºC (temperatura degetului).

Intre timp am pregatit tortul pentru glazurare. Am pus un gratar peste o tava mare din plastic, apoi am pus tortul congelat pe el. Am scos inelul, am suflat putin aer cald (cu foenul) peste folia de pe marginea tortului, apoi am desprins-o. Cand glazura a ajuns la 35ºC, am turnat-o pe tort incepand din mijloc spre exterior, avand grija ca si marginile sa se acopere in totalitate.

Am decorat tortul cu flori din martipan si albinute facute din arahide glazurate, bunicul sarbatorit fiind pasionat de cresterea albinelor. Multe prajituri delicioase am facut din mierea produsa de albinele lui…



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