You know the story of Buridan donkey?
Well, I'm not yet able to understand why, faced with lots of recipes just waiting to be realized, can succeed to waste my time in choosing which run. And while I try desperately to stop my attention and stop this curiosity that consumes me and that keeps me from of say "There!" I've decided. This is exactly the cake I want to do !..... said, but somehow I am committed to making a decision, take action, in addition, also the variable factor Fantasia .
Yes, I speak specifically of that fantasy that pushes me to change the sweet to include preparation in the basic recipe that is not there, thinking to make a decoration imprisoned in memory who knows when and ... Meanwhile
minutes pass. Hours go by. E. ... I decide I change my mind. Return to the original idea . .. But the imagination is there to tell her. Well ..... I've certainly that finally arrived on the threshold of the fateful decision, the time had passed so inexorably and inevitably it is impossible to think of it, sweet.
And having to put off all the next day.
This time I was better. Perhaps because the recipient of the cake would not have liked many hesitation on my part.
I was so undecided whether to fulfill the Tarte chocolat extraordinairement Frédéric Cassel or the Tarte chocolat douce Philippe Conticini fought .... so ..... A beautiful
lotta, n'est ce pas?
Alla fine, la Fantasia.....
Tarte al cioccolato con Namelaka all'arancia
( idee da F.Cassel--F.Bau e....la Fantasia)
Per la Pate sablée alle mandorle
240 g di burro morbido
180 g di zucchero al velo
30 g almond flour 2 eggs
480 g flour 00
a pinch of salt
Knead in the bowl of the global soft butter with icing sugar . Add the whole eggs in which the salt is dissolved and then the almond flour with 120 g of flour 00. Mix and then completed by adding the remaining flour (360 g) making sure to mix only long enough to get a good blend of ingredients. The dough will be stored, wrapped in waxed paper, refrigerate for an entire night. The next day, butter and flour a cake pan of 28 cm in diameter and 3 cm in height or, better yet, use a mold tarte. Spread the pate sablée to a thickness of 1 / 2 cm, coat the pan and refrigerate for at least an hour.
Preheat oven to 160 ° C.
Cover the dough with a sheet of parchment paper, place a layer of dried beans and bake for about 15 minutes. Remove the paper and continue cooking until lightly browned.
For the chocolate ganache
600 g chocolate 50%
450 g of fresh cream
1 tablespoon plus 1 / 2 of acacia honey
90 g of butter
Melt chocolate in microwave on low power constantly checking the status of merger. Bring to the boil the cream, add honey and then pour the hot liquid over chocolate on three occasions. Each time scramble from the center toward the edges of the bowl to make smooth and shiny emulsion. To lower the temperature of the ganache about 40 ° C and add the cold butter cut into small dice. Stir.
Preparation of tarte
Cioccolato fondente
marmellata di arance amare
Far fondere un pò di cioccolato fondente e con un pennello stenderne un velo sulla superficie interna della sablée. Velare in strato sottile con della marmellata d'arancia amara e colarvi all'interno la ganache al cioccolato. Porre in frigo fino al completo consolidamento.
Namelaka di cioccolato bianco al profumo d'arancia
300 g di cioccolato bianco Ivoire Valhrona
6 g gelatin sheets Gold 2 g
170 g of milk,
10 g of glucose syrup
350 of fresh cream
40 g of orange juice
orange peel
20 g of Grand Marnier
chop the chocolate with a serrated knife and melt it gently in the microwave at low power. Every now and then scramble to not exposing it to heat too long. The optimum temperature is around 45 ° C.
Stir well and set aside. Meanwhile, place the gelatine in a pan of ice water and drown. In a saucepan, pour the milk, get it to boil and add the glucose syrup. Stir well and complete with jelly and squeezed buffered on a sheet of paper. Sift the cream to pass the end. Meanwhile, make sure the chocolate is fully melted. Pour hot milk over chocolate in three times, each time stirring from the center to the periphery seem to see a "node" elastic and shiny. Finally, pour the cold cream well. Add the orange juice well filtered, the grated rind and Grand Marnier. Stir and mix with a blender without forming bubbles. Store in refrigerator overnight or for at least 8-12 hours.
Decoration
Namelaka Fill a pastry bag and make the spikes on the surface of the cake round. Veil with a light dusting cocoa powder. Finish with droplets of bright glaçage of unequal diameters and place a small disc of chocolate as the final decoration.
0 comments:
Post a Comment