Until a month ago did not know Cyril Lignac .
But how? I know a lot of point confectioners hard .... I miss one, especially the French.
Cyril Lignac. Lignac Cyril who?
E 'enough that my eyes feverish rummaging through the pages Encyclopédie du chocolat to make me realize how many things I am absolutely dark.
relaxed I fell on those 25 pages of her recipes with the temptation eager to do them all. Immediately.
Unfortunately, I could only make two ...
Ah, time, time.
But this, this "transparency" was so attractive to the eye that no one else has managed to tempt sweet ... and more yesterday calmly, joyfully, with enthusiasm quiet and peaceful I did. And last night, after dinner and right after the tasting, a tender gentleman told me that the vote .... it gives me the vows was like at school ..... .. 15. Wow! I got 15!
Transparence chocolat / cafe / crème
(from a recipe by Cyril Lignac)
For the Sable Breton
2 egg yolks 80 g caster sugar
80 g butter 120 g
weakness for pastry flour
4 g of yeast vanilla
1 pinch of salt
Mix the egg yolks with sugar and a pinch of salt and mount them gently to make them light and fluffy. Bring butter to room temperature and make sure it has a consistency in cream before incorporating the egg mounted. Sift flour with baking powder. Add the flour in two times without pushing too much work. Roll out the dough between two sheets of paper oven at a height of 1 / 2 cm and let it rest in refrigerator for an entire night. The next day, turn the oven to 170 ° C. Remove the dough from refrigerator and cut into cubes of 1 cm x 1cm. Bake for about 15 minutes or until a nice golden color take.
Keep them in a tin box until use.
For the custard
8 egg yolks (160 g)
80 g caster sugar
380 g of whole milk
380 g of fresh cream liquid
a vanilla bean
Mix the milk with the cream and heat gently over medium heat. Add the inside of the vanilla and mix well. Break the egg yolks in a bowl, stir with a whisk and add the sugar stirring only long enough to mix but do not fit the cream. Add milk and cream over low heat and bring to a temperature of 82-84 ° C.
not bring the temperature over the values. In fact, only at this temperature, the proteins bind all the water and reach the optimal cooking. Continue cooking does not allow more than the rupture of the membranes proteiche con rilascio dell'acqua ed una alterazione irreversibile della texture della crema.
A questo punto, setacciate la crema e dividetela in due parti in due ciotole separate.
Cremoso al caffé
500 g di crema inglese
10 g di caffé solubile
Sciogliete il caffé solubile in alcuni cucchiai di crema inglese ben calda. Mescolate le due parti tra loro e setacciata ancora la crema al passino fine.
Cremoso al cioccolato
500 g crème anglaise
200 g dark chocolate 60%
chopped dark chocolate, place in a bowl and thoroughly dried let it melt in microwave on low power for a couple of minutes. Check the melting point and very often when the chocolate has partially melted, remove from oven and stir with a spoon to complete the merger. At this point, make sure the custard has about 60 ° C temperature and pour in the middle third of the chocolate. Stir vigorously without worrying se la crema sui presenta granulosa. E' un effetto temporaneo dovuto all'incontro tra grassi e i liquidi . Non aggiungete altro latte prima che il cioccolato, con il rimescolamento, non abbia assunto un aspetto brillante ed elastico. A questo punto, versate il 2° terzo dei liquidi e ripetete i movimenti. E cosi fino all'ultima parte. La crema si presenterà elastica, morbida e brillante.
Preparazione del dessert
Prendete dei bicchieri bassi e panciuti e adagiate sul fondo e sulle pareti dei cubetti di Sablé Breton. Versate un dito di cremoso al cioccolato e riponete il dolce in frigo per un paio d'ore. Dopo che il cremoso si è raffreddato, completate versando il cremoso al caffé. Di nuovo in frigo.
E come decorazione?
E qui...ecco la sorpresa !!! Una deliziosissima Mousse di Latte.....si, avete capito bene! Una mousse di quasi solo latte e una sofficità unica e particolare!
Mousse di latte
6 g 2 g gelatin sheets (Gold)
half a vanilla bean or one teaspoon of cardamom seeds
20 g icing sugar
300 g of whole milk cold
Do
hydrate the gelatin in ice water. Meanwhile, pour the milk in a bowl, add the cardamom seeds (I chose to use coffee with cardamom that is a charm ...) and keep in the fridge to infuse for 30 '. Sift zuccheratelo with milk and sugar icing. Heat the squeezed gelatine in a bowl with two tablespoons of milk. Pour the melted gelatin into a bowl and pour slowly frothed milk at the same time with an electric mixer. As the mousse will acquire all of its consistency. Pour just a spoonful of the mousse dessert and serve immediately.
By cooling the mousse will thicken but no problem.
Knead by hand with a whip and riammorbidirà.
Merci encore, Monsieur Lignac. A 'bientot .....
Merci encore, Monsieur Lignac. A 'bientot .....
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