Description
What a pleasure to finish a festive meal with cool, melting in your mouth cake. You could even say that it is a cross between cake and ice cream, because it should freeze and before serving for half an hour to get from the freezer and place in refrigerator. Very rich in its components. Blueberry - chocolate cream filling is enclosed in a custard tart with a crisp, wafer covered with chocolate with nuts, and silky mega-chocolate cream with hints of Tonka beans. A true delight! For inspiration, thank you Nelly Kasaan.
Ingredients
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Blueberries
70 g
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Milk
200 ml
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Sugar
2 Tbsp
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Chocolate milk
70 g
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Yolk egg
1 piece
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Corn starch
1 Tbsp
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Gelatin
1.5 tsp
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Water
4 Tbsp
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Butter
70 g
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Cream
600 ml
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Dark chocolate
200 g
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Beans slim
2 piece
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The cake
2 piece
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Molasses
30 ml
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Profiteroles
12 piece
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Dark chocolate
100 g
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Forest nuts
100 g
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Cocoa powder
Cooking
The sugar is mixed with 150 ml of milk to boil, the rest of the milk to combine with egg yolk and starch, whisk to avoid lumps. Add the egg-milk mixture into hot milk, stirring intensively. Brewing the cream on a slow fire until thick.
Remove the cream from heat, add warm blueberry puree and chocolate. In parallel to dissolve the gelatin and add it to the cream. Mix well, allow to cool to room temperature. Beat butter, mix with the blueberry cream. Punching blender.
In order to cook these cakes do not have to bake the profiteroles. Such blanks can be bought in the candy Department. They are sold without filling. I had a chocolate cake, "Shu" with brakelines, just prepared for the future. I used the pre-defrost. The cream to give a little to thicken after you put it in a pastry bag with a nozzle and fill the blanks. To remove the cakes in the cold.
For the wafer pieces. Melt the chocolate, place it on top of wafer sheets and sprinkle with crushed nuts. Allow to solidify. Then, a notch 5 cm in diameter to cut out circles.
Cream with beans thin: 200 ml cream to boil with beans and molasses, to insist on hot off the stove. Drain and pour them chocolate. Punch a blender until Association. Clean cold to cool down.
The chocolate part of the cream to get out of the cold and beat until fluffy state. The remaining cream to whisk in the lush foam. To connect both parts of the cream, mix gently.
The Assembly of the cakes. On film spread with chocolate cream, flatten, put a wafer circle in chocolate with nuts. Put custard on top of the workpiece with the blueberry cream.
Using film to envelop pastry cream. Tie into a pouch. Thus to make the brownies. To remove the cakes in the freezer for a few hours. I was cleaning for the night.
Before applying to get a cake from the freezer, remove foil and sprinkle with cocoa powder. Put in half an hour in the refrigerator so that the cake melted a bit. And can bring to the holiday table.
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