Description
"One day in France," walking on the right side of the Madeleine Church, from afar have noticed the sign in pink and black colours. This Fauchon boutique with very stylish design, the image of a continuous temptation to which I can't stand Parisians and tourists... Its founder Auguste Fauchon, a great businessman, a lover of fine gastronomic experiences, opened a grocery shop on place de La Madeleine in 1886. His motto was: "to Be first and why not only... ". In the French language there is such a thing as "lХche-vitrine" - "those who licks Windows". The term refers to people who "devour" eyes showcase fashion boutiques. In this case, the showcases I want to eat literally. Under the Fauchon store queues not only in cash, but just lyubopytsvo and want to admire real works of art... For the sweet tooth is just unbearable torture... Fauchon is so French as can be. Once inside, you realize that the food here has a sacred significance. It looks like a work of art. But a special place among the products is cakes and chocolate. I want to introduce you with a stunning dessert pleasure. This – orgasm, crowning Parisian lunch!
Ingredients
-
Chicken egg
6 piece
-
Sugar
1.5 cup
-
Flour
2 Tbsp
-
Potato starch
3 Tbsp
-
Vegetable oil
1 Tbsp
-
Dark chocolate
100 g
-
White chocolate
200 g
-
Alcohol
50 ml
-
Liqueur
30 g
-
Vanilla
-
Cream
0.5 cup
-
Almonds
0.5 cup
Cooking
Dough: whisk the whites, add sugar, then one yolks, vegetable oil, flour and starch sift and stir with a spatula. In the end add black melted chocolate. Fill the moulds and put into the oven. Bake at t 180*C for 20 minutes.
A teaspoon to remove part of the biscuit. He is very gentle, airy, and we must do this work carefully.
Cooking chocolate hemisphere, if there is mold, it will take a few minutes. Chocolate melt in the microwave (1 min.) and to cover them the form sent to 2 min in the freezer. But if there is mold, it is possible to inflate the balloon to the desired size and dipped in warm chocolate, freeze and puncture the balloon.
Here are brilliant they pop up out of shape.
Now pick up the plates without a pattern and paint them.
For this we need to melt the cocoa butter and add a piece of chocolate.
Now as the fantasy played out.
Plates and hemispheres can be prepared in advance, the cocoa butter freezes well and it is even possible after making folded on each other. This recipe was timed to the birthday of her husband.
The beauty of the dessert in a caramel-chocolate filling. Sugar burned on a hot pan, but be careful - it should not burn!
Pour the cream and mix well.
Pour this mixture all over the chocolate and mix well.
Whites beat until stable peaks. And first add a couple of spoons of protein in caramelized sugar and then the mixture into the remaining egg whites.
Here we have the result. This is not a cream, rather a mousse. Refrigerate at least 2 hours. In the refrigerator it will thicken. And may be even a separate dessert.
Fill our cakes and top cover thin almond biscuits. It I made by adding to the original dough of milled in a coffee grinder almond (in equal amounts). Cakes keep in the fridge.
Spread on a plate.
Covered with a chocolate cap.
Decorate the cap with beads of chocolate. Chocolate softens a bit and scroll it into beads, and then podkashivaet.
Here I tried to approximate it exhibited in the window of Fauchon
And now the climax! Cezve with wooden handle alcohol (I 96*) bred delicious liqueur, ignite and pour flaming liquid on top. Blue flame envelops our beauty. Cap begins to melt... the alcohol seeps into the biscuit... and we freeze... and anticipate...
And...
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.