Description
Dear Cooks! Heartily congratulate you with coming New year, wish fulfillment of all cherished desires and thank you for your attention to my page! I'll see you next year!
Ingredients
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Chicken egg
9 piece
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Sugar
500 g
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Hazelnuts
35 g
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Powdered sugar
85 g
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Cocoa powder
25 g
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Butter
533 g
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Milk
350 ml
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Cream
500 ml
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Gelatin
34 g
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Pistachios
25 g
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Dark chocolate
100 g
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Pasta, peanut
80 g
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Raspberry
300 g
Cooking
Let's start with the preparation of the milk jelly: 10 g sheet gelatin fill with cold water. 350 ml milk, 50 ml cream,40 g sugar,17 g of corn starch and vanilla mix, put on the stove and bring to the boil.
Remove from heat, add the squeezed out gelatine and pour into mold with a diameter of 20 cm to thicken.
Caramelized pistachios: 8 g butter melt in a pan, add 50 g sugar and 25 g raw peeled pistachios.
Heat to obtain a caramel color. Then put on parchment to cool, coarsely smash.
Cake: mix 75 g of sugar, 35 g of ground hazelnuts, 35g of icing sugar and 25g cocoa. To the dry mix add 6 egg yolks and mix well. Beat 6 egg whites with 75 g sugar and add to the yolk mixture.
Melt 25 g of butter. Part of dough put in oil, stir well, then put into the main batter and stir again.
Bake in the form in diameter of 26 cm at 200 degrees for 15-20 minutes.
Ganache: 100 g dark chocolate to melt. 100 ml heavy cream, heated to 80 degrees and pour the chocolate. To mix until obtaining a homogeneous, shiny, glossy mass.
Part of the resulting ganache to put in silicone molds for decoration (if any form), or put it in a refrigerator to solidify, and then make truffles, picking up the frozen mass with a teaspoon and rolling her balls. The finished truffles can be rolled in powdered sugar or cocoa powder.
Cream: blend white 500 g butter, then in parts add 80 g pistachio paste, butter oil. 12 g leaf gelatin cover with cold water.
Prepare Italian meringue: 200g sugar, pour 100 ml of water and put over high heat. Boil the syrup to sample on "hard ball". At the same time start whisking 3 protein with 1-2 tbsp sugar. The syrup is ready remove from heat and a thin stream pour in the beaten egg whites, whisking at the same the resulting mass is not less than 10-15 minutes. The squeezed out gelatine dissolved in 2 tbsp hot water and introduce into the prepared meringue.
The finished meringue in several stages to enter in the oil mixture, then add pistachios, mix well.
You can begin to assemble: on the bottom of the form with a diameter of 26 cm put the sponge cake, then ganache, cream, milk jelly and 100-150 g raspberries.
To prepare mousse 12 g of gelatin fill with cold water. 300 g raspberries (I thawed frozen) grind in a blender, bring to a boil, remove from heat and add the squeezed out gelatine. Allow to cool to room temperature. Prepare Italian meringue 100 g sugar, 50 ml of water and 2 protein as described above (see preparation cream). Raspberry puree in parts to enter into the meringue. Whip 300 g of cream and is ready to enter into the mousse, then put it into the form on the raspberries and put into the refrigerator until firm.
Glaze: cover with cold water 6 g gelatin sheet. Mix 0,5 tbsp. sugar, 4 tbsp cocoa 125 ml heavy cream 1/4 Cup water. Bring to boil, boil 1 minute, remove from heat and add the squeezed out gelatine. Cool and pour on cake.
The finished cake to decorate as desired.
Can try!
Happy new year!!
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