Description
Well, and began knocking on the door of the beautiful and the most magical celebration on earth! Many people during the day celebrate it at different times, one day! I was lucky enough to watch as more than half of nationalities from all over the world, people of different ages happily ticking seconds, and the fireworks, congratulate each other, hug and smile! Magic moment! My dear, You and I have had a million good moments on the website for this year! I want to congratulate YOU on a wonderful holiday, wish YOU happiness, health, luck, love, and, of course, dreams! This is a wonderful recipe I want to give You! And a huge thanks to Nina-Niksya. for her wonderful recipes. I I repeat and share with You!!!
Ingredients
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Cocoa powder
30 g
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Water
60 ml
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Liqueur
20 g
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Butter
180 g
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Flour almond
35 g
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Sugar
330 g
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Chicken egg
7 piece
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Yolk egg
1 piece
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Salt
-
Lemon juice
6 g
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Cream
200 g
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Chocolate milk
300 g
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Cream cheese
100 g
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Glucose syrup
25 g
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Passion fruit
65 g
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Lemon peel
0.5 piece
Cooking
First we need to prepare a Kurd. I can say that it tastes divine! If you don't have fresh passion fruit, use frozen. I only had 1 thing fresh, this is not enough, I wanted to buy them on the market, but, you know, New Year, bought all the + rains and rains. So I had to mix puree passion fruit puree and mangosteen. Mix fruit pulp and sugar.
Whisk the egg with the yolk not much.
Heat the fruit puree with the sugar, stirring until the sugar is dissolved. A thin stream pour the hot syrup into the egg mixture, rapidly whisking all. Return to medium heat and cook, stirring, until cream is slightly thickened.
Kurd cool down to 60C. And beat on medium speed. Gradually, in small pieces, add butter. Next, add cream cheese. Put the cream into a container and store in the freezer for the night. I took only 6 hours.
Immediately begin to prepare the caramel cream. Cream bring to a boil. The milk chocolate melted in a water bath. The sugar caramelize in a saucepan with a thick bottom to amber in colour.
Pour lemon juice, salt, liqueur and, if desired, lemon zest. Then gradually pour in the cream, stirring constantly.
Pour in all the milk chocolate and whisk blender. It turns out chewy delicious chocolate cream! Remove the cream overnight in the fridge or for a few hours in the freezer. I put in the freezer, as time was running out. In this case, every 15-20 minutes you need to stir the ganache to cool it evenly. Watch out, no need to freeze it very much, if this happens, be sure to let it thaw at room temperature or 1 minute in a microwave oven.
Now it is the turn of biscuits. Preheat the oven 180C. Cover a baking sheet with parchment paper. In a bowl, mix together cocoa powder with hot boiled water until dissolved cocoa. Add the butter to room temperature and stir until until it melts, then pour the liqueur and mix again. Set aside and allow to chocolate to cool.
Whisk the egg whites with a pinch of salt until soft peaks form. Gradually add 30 g sugar and continue to beat until thick peak.
In a large bowl, combine 6 egg yolks with the remaining 100 g sugar and beat until light yellow in color. Stir in the almond flour and pour the cooled chocolate mass. All mix well!
Meringue connect with chocolate mass in three approaches. Gently stirring and facilitating weight. Pour the batter on the prepared baking sheet and bake for 18-20 minutes.
Ready cake remove from oven and invert onto the prepared surface so that the paper on which it was made, was on top. Remove the cake and allow to cool slightly.
Spread caramel-chocolate cream on the warm cake, leaving about 4 tablespoons Then remove the frozen Kurd, use your hands to form a sausage and lay it with one edge.
Tightly roll cake into a roll, wrap it in plastic wrap and store in the freezer for a few hours. Chilled roll cut from two sides to give it a smooth shape. The entire surface of the grease remaining caramel cream.
For the glaze 100 ml. cream bring to a boil. Add 25g. glucose. Chocolate to break into small pieces and pour it hot cream with the glucose. Let stand for a few minutes and then just stir with a silicone spatula.
Water the logs with icing and decorate with chocolate.
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