Description
Praline is a special confectionery mass, made of ground nuts, roasted in the Sahara. Its name it owes to French Ambassador to Belgium, the Duke of Plessis-Pralin. In 1671 he first created this dessert, which today is used more for fillings of confectionery and in the preparation of creams. About the magic taste of praline, you can talk for a long time... I Present to you the loaf - a symbol of Christmas in France, nutty taste which, even in the presence of chocolate prevails. Christmas is not soon, but why on other days do not enjoy a delicious dessert? After all, the rules created to be broken! ;)
Ingredients
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Chicken egg
4 piece
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Milk
250 ml
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Potato starch
2 tsp
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Butter
200 g
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Sugar
210 g
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Flour
60 g
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Dark chocolate
60 g
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Praline
100 g
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Yolk egg
4 piece
Cooking
Let's start with making the base for the cream. 4 yolks eggs with 150 g sugar to enter the starch, milk, bring almost to the boil stage. Half of hot milk add to egg mixture, mix well, add the second half.
On low heat cook our mixture until thick, stirring constantly. It is important not to boil! Then put the cream in the refrigerator for at least an hour, preferably two. It must be well cooled, otherwise in the future can delaminate.
Let us further biscuit. Another important point, when assembling the roll, the cream should be cold and the cake is still warm (this is to ensure that it is well folded). Therefore, for the preparation of biscuit, I went when the cream stayed in the fridge for 40 minutes. So, 4 eggs divided into whites and yolks, whisk the egg yolks until white with 60 Gy. sugar, gradually add the sifted flour (60g).
Proteins whisk in a thick foam (dishes and beaters must be dry, in protein add a pinch of salt). Gradually add them to the yolk mixture, gently, bottom-up mix with blades.
Preheat the oven to 210 g, the dough is distributed on protiven, the laid baking paper. Cook for exactly 8 minutes.
Ready biscuit roll on a damp towel exempted from the paper and straight with a towel rolled into a roulade and leave to cool for 10-15 minutes. I want to say a few words about this biscuit, it is my favorite for rolls, it is very easy to work with and the taste is very soft, delicate... so the doubters - don't need to add in the batter no butter and no shortening, which will only Taulat and dry the cake...
While cake cools, make the cream. Softened butter (always good quality!) whisk, finally add the praline and downbeat until smooth. If You do not have the ability or desire, as I lazy to buy praline, it can be easily made by having 100 gr of hazelnuts and sugar, give the reference where about it more, thank you Nina http://www.povarenok .ru/recipes/show/472 12/
Continuing to whisk, little by little adding our billet for the cream from the fridge. Received 1/3 of the cream and set aside separately, enter 60 gr melted in a water bath chocolate and put in the refrigerator to harden a bit - it's cream to cover the top of the loaf.
Meanwhile, carefully open the roll, evenly apply the cream without chocolate, retreating from the edges of 1 cm and fold it back. Ugly edge trim. Apply the cream on top with chocolate and make a pattern, using a fork, you can also use a pastry bag. =) Let the roll stand and soak a few hours in the fridge. PY. Sy. The photo roll immediately after applying the cream, it is watery, but after a couple of hours in the fridge, well froze! And who want a pronounced chocolate flavor, feel free to add 180g of chocolate in the whole cream.
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