Cake "Sweet treat"

Description

The recipe of the famous French pastry chef Pierre hermé, but with a few changes.

Ingredients

Sugar

100 g
Hazelnuts

200 g
Egg white

2 piece
Chocolate milk

500 g
Cream

270 g
Butter

10 g
Powdered sugar

50 g

Cooking

I had to make some deviations from the recipe in the description process, I will tell you what changed. So, let's begin. Prepare the chocolate cream. For this, 150 ml double cream bring to the boil and fill them to 120 g milk chocolate, broken into pieces. Carefully mix up until smooth and shiny mass, and be sure to soak in the refrigerator for one night. The highlight of cupcake is chocolate milk, so I do not advise to use dark. Although, if you don't like milk, you can take a chance and cook a "black" version of this dessert.

Now you need to prepare thin layers of milk chocolate. Perhaps this is the most critical part of the whole recipe. I very long did not dare to cook a cake because this part of the recipe. But actually everything was quite simple. 160 g of chocolate melt in a water bath, and then put in scribed on parchment rectangle 20X30 cm, Spread the chocolate as evenly as possible over the entire surface, and remove the workpiece in the refrigerator for 15 minutes.

Here comes another "odd" problem: you have to catch the moment when the chocolate acquires the consistency of clay, i.e., will not stick and will be soft and pliable. Time indicates approximate because refrigerators are different, Yes, and chocolate, too, so be careful, and don't miss a moment. Rectangle when the chocolate hardens, it will need to be cut into small rectangles 2,5X10 cm you should get 24 pieces, as the recipe makes 8 cakes, each of which is three layers of chocolate.

Then the chocolate rectangle must be covered with parchment, and on it to put some load to it evenly pressed on the surface thus will be more smooth layers and clean the entire structure in the fridge to harden the chocolate. As a load I used a tray, on which put a few jars of jam (jars 0.7 l). The whole structure I was freezing on the balcony, because there was pretty cold.

When the chocolate hardens completely, remove the parchment (by the way, no need to be afraid that the paper will stick - she just disappears when the chocolate is frozen) and store the chocolate layers in the freezer before assembling cake.

Now prepare the ganache. To do this, 120 ml of cream and bring to the boil and pour them 120 g chocolate, broken into pieces, and stir all until a homogeneous mass. Here I deviated from the recipe, rather, I had to do it, because the ganache didn't want to thicken, I added more chocolate. In the end, I used 200 grams instead of 120. I think that my chocolate was not very good quality. The ganache need to stand in refrigerator at least four hours. He has stood all night.

When the ganache hardens, it needs to shift into a pastry bag with a nozzle about 1 cm in diameter, and spread 8 (number of cakes) chocolate rectangles with two sausages. Blank to store in the freezer.

Now prepare the Foundation cake - so-called biscuit decoys, which is a common meringue with nuts - hazelnuts or almonds. First, as small as you can grind 50 g hazelnuts, mix it with 50 g of powdered sugar, and then skip through a strainer.

Then beat into a soft mousse 2 protein with 2 tablespoons sugar until stable peaks, in a number of techniques, we introduce a mixture of hazelnuts and icing sugar, and gently stir the whole mass from the bottom up.

The resulting mass lay out on a parchment on which the pre-draw a rectangle 10Х20см (to put need on the back side, so the finished cake is not imprinted pencil line). Distribute the weight as evenly as possible, or use pastry bag.

Then 50 g hazelnuts, coarsely chop and sprinkle the top of the meringue. To bake at temperature 170 degrees for 35 minutes with half-open oven door. Honestly, this meringue I was not the first time, or even the third... She did not want to be baked, and swelled and spread on baking sheet, so I decided to bake it as usual always baked meringue, namely at a temperature of 100 degrees for two hours with half-open oven door. In this case, everything turned out just perfect, so pick yourself as you do: follow the recipe, or to rely on their intuition and experience. The finished meringue is desirable to cool directly in the oven. It is simultaneously fragile, and soft inside, so treat her to be careful.

Now you need to make a praline paste. For this, 100 g of sugar, fill with 2 tbsp water and put on fire. We will rapidly stir the mass until it began to boil, and then stirring should be stopped. The syrup needs to be cooked dark brown (but do not overcook, or the caramel will taste bitter) and then add 100 g roasted peeled almonds that you need to pre-heat either in a pan or in the oven. This is to ensure that the caramel too quickly froze. Mix the caramel with the nuts and pour the mixture into a small greased with vegetable parchment. Leave it to cool down.

When the caramel brownies has cooled, it should break into pieces, put in blender (I used a coffee grinder) and grind to this state, until the mixture is smooth and shiny, i.e., until the walnuts will secrete oil.

The finished mixture should be pretty thick, like thick cream. Then, on the stove or in a water bath to melt 10 g of butter and 20 g milk chocolate. Mix nut and chocolate mass.

The resulting mixture was applied to the finished meringue, and remove everything in the freezer until firm.

Then cut the base into 8 small rectangles is 2,5x10 cm Stored in the freezer.

Now think about a chocolate cream that was left in the fridge overnight. Remove from refrigerator and beat until stable peaks. Then fill cream pastry bag and begin to assemble the cakes.

So, collect. On the basis of the applied chocolate cream and then covered it in chocolate box. I want to say that I had released too much cream, and in the end he does not bear the weight of the cake, and some "got out" on the sides of the cake. Therefore, any release not too much cream or slightly freeze it first in the freezer (which is better), and then start to assemble the cake, because the cream is very gentle, quickly begins to melt (but not flowing), and it becomes too soft. Do not repeat my mistake.

Chocolate again produced the cream.

The cream put the chocolate rectangles with sausages from the ganache.

Then cover the entire structure the last chocolate rectangle decorate with the whole hazelnuts, planted either on glucose or honey. Send cakes in the freezer.

What can I say... It's very sweet, very delicious and very chocolate! The effort is worth it to try this wonderful cake.

Bon appetit!

For comparison, I want to show the original cupcake. Of course, to me it is still far, but there is something to strive for. Again, all enjoy your meal!

Comments and reviews

Leave a comment or a recipe review