Dessert Of "El Paquito"

Description

This wonderful dessert from pastry chef Carla Marletti is one of the simple, but to impress family and guests, it is worth to try! In our case, the score for Cinderella is not a reason for such interesting and believe me, delicious dessert? Your efforts will exceed all expectations... begin? I, unlike Carla, offer their vision of this truly Royal dessert!

Ingredients

Cream

130 ml
Yolk egg

3 piece
Sugar

50 g
Gelatin

4 g
Pasta, peanut

40 g
Milk

130 ml
Cream

460 ml
Glucose

20 g
The sugar syrup

20 ml
Dark chocolate

60 g
Butter

100 g
Salt

2 g
Brown sugar

75 g
Flour almond

25 g
Chicken egg

1 piece
Cocoa powder

20 g
Flour

180 g
Brown sugar

80 g
Butter

80 g
Flour

90 g
Milk

125 ml
Water

125 ml
Sugar

1 tsp
Salt

0.5 tsp
Butter

100 g
Flour

150 g
Chicken egg

4 piece

Cooking

Peanut butter cream cook in the evening! It needs 12 hours after cooking to hold in the fridge. So, let's gather the necessary ingredients. Gelatin pour a small amount of water at room temperature for swelling.

Prepare the creme anglaise. Grind the yolks with half the sugar until white.

Milk and cream are warmed with the remaining sugar, boiling! Pour a large part in our egg yolks, mix well with a whisk and return to saucepan to the remaining breast mass. Continue to mix and heat the mixture to 84 degrees and light thick! In no case do not boil, otherwise the yolks will curdle! If in doubt, and afraid of overheating, then this procedure is carried out in a steam bath!

The hot mass is emptied from the pot to the peanut paste (you can use pistachio, then get pistachio cream with light green tinge). Bring whisk until smooth.

Enter in the hot cream swollen gelatin and stir the mixture again until smooth, to dissolve gelatin. Cover with cling film as shown in the photo and completely cooled. Put into the fridge for 12 hours!

Prepare chocolate mousse with peanut cream, so they have enough time to cool in the fridge. Collect products for chocolate mousse.

160 ml heavy cream, glucose and sugar syrup bring to a boil. What is sugar syrup 30? 100 ml of water and 140 g of sugar, put on fire and bring to a boil. The syrup is ready! We measure out the required amount of rest in the refrigerator for the next use! Pour into a bowl with finely chopped chocolate. Gently stir with whisk until chocolate is completely dissolved!

Mixed the remaining cold cream and leave it to cool down. Put into the fridge for the night!

On the day of preparation of the dessert baked chocolate almond cookies. In order for the sugar crunched on the teeth in the cookies, I strongly recommend to use small brown sugar! It is well dissolved in the softened butter and give a light caramel shade to our liver! If this no sugar, for cookies use powdered sugar in the same amount!

Butter triturated with sugar and salt until smooth and creamy.

Mixed almond flour, wheat flour and cocoa powder.

Knead a smooth and homogeneous dough. Wrap it in cling film and put 1 hour in the refrigerator.

After an hour roll out the dough to a thickness of 4 mm and cut rectangles 4*12 see, Put on parchment and send in a preheated 170 degree oven. Bake for 15 minutes.

I cook this dessert in two variants, because cut out from dough even and circles. Choose any option and bake cookies according to your taste. Bake exactly as indicated in the previous step!

Prepare craquelin. It's such a caramel and crisp on our eclairs! Highly recommend using cane sugar from the Mistral to make our eclairs pronounced caramel flavour!

Mix sugar with butter and flour. Knead the dough. Thinly roll out between two sheets of parchment. Using the cut or glass cut out circles of 4 cm in diameter and put them in the fridge.

Now let us cook our eclairs. Gather the necessary ingredients.

In a saucepan combine the milk, water, salt, sugar and butter. Bring to the boil and complete dissolution of sugar.

Remove from heat and at once introduce the flour, actively stir the mass until smooth. The return on a small fire and continue to actively hinder another 1 minute, until the dough will gather into a ball and at the bottom of the pan formed a crust. Remove from heat and let cool slightly. One you enter all the eggs every time very well mixing the mass until smooth and smoothness. Get a thick dough.

Using a pastry bag otkryvaem parchment or a silicone Mat small eclaircie that cover with a circle of graceline. Well sent in a preheated 220 degree oven for 15 minutes. Then low down the heat to 190 degrees and bake for another 5-7 minutes. Orientirueshsya on your oven...

Get here are pretty eclecti with caramel cap. Fully cooled!

Get our billet for the chocolate mousse from the refrigerator and whisk well with a mixer. Get a very airy cream! Place it in a pastry bag with a shaped nozzle. Depending on the selected option of filing a dessert use the nozzle Sant Honore (for medium variant on the rectangles) or the asterisk (for circles).

Take out of the fridge and peanut cream. Also, beat it with a mixer until smooth and use a flat nozzle fill our eclecti cream.

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