Description
I read that in October in Stockholm was a festival of chocolate. Hmm... sorry that I missed. But, found the Swedish magazine "Allt om mat" - "All about food" means, which presents recipes of the winners of past winners. Oh, there's some pictures to look seductive. Of course there are masterpieces that I just looked over and calmed down, the level of the Chocolate Master. And this recipe did not give me rest long. Description is not difficult, looks presentable, but once became the winner, so tasty. This recipe was presented by the pastry MoA brink, pastry chef from Stockholm. Mirliton is a cream based brown oil, says MoA, who is undeservedly forgotten, but it is perfect those who love chocolate. Well, MoA, seduced! Went to cook. Nina, Super-grandma, this is for you!
Ingredients
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Butter
200 g
-
Flour
450 ml
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Powdered sugar
150 g
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Cocoa powder
3 Tbsp
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Yolk egg
1 piece
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Dark chocolate
100 g
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Butter
250 g
-
Sugar
350 g
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Chicken egg
3 piece
-
Egg white
1 piece
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Flour
75 ml
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Cocoa powder
-
Cranberries
-
Mint
Cooking
Prepare and measure out all the ingredients. Let me explain what the hell is with the flour. The author of the recipe indicated weight of dry products in a deciliter, for example 4,5 DC. I transferred in milliliters, which is easier to navigate, that is 450 ml (Not grams!) Well, then, the converting milliliters into cups, each has his own. If I have a glass of 200 ml, 4.5 DC is a 2 and a quarter cups (450 ml, that is) But! Still, I would do a half portion, and therefore the products the photographs is not enough. I regret it now. First - tasty, quickly ran out. The second uncomfortable beat with a mixer. So prepare for the full program.
Mix together butter, flour, icing sugar and cocoa. I put in a food processor, and after 1 min turned out the dough.
Here it is. The dough is wonderful, soft, it almost does not stick.
We divide the dough into the number of molds, and pressed it there. I as wrote, did half, because I found only 18 of the molds. A diameter of about 6 see Here, even the line made to make it clearer. It seemed to me that this is the most tedious stage. Everything else happens at a rapid pace.
Here, all the molds are filled. We send them in the refrigerator. It's time cream.
Melt the butter, add the sugar and slowly stirring until light brown. Here I did a mistake in the translation, you got in a pot together butter and sugar. Then, when I began to write for the site, I realized it was too late. But, next time will do "for science".
What kind of "fire" is not specified, I did 9 of the 12 divisions. The concept of a light brown too, not objective. Here on the pictures the beginning of the process, bright yellow oil
And here after 10 minutes, the butter and sugar has evolved from a homogeneous liquid mass, and went a color change. In the beginning there was white foam, then she disappeared and began to appear brown. I settled on a caramel color, I was afraid that will burn (new pan I bought recently, sorry). Next time, maybe I'll try to hold it longer.
Now add the broken chocolate and stir with a blender. Be very very careful, the oil temperature is 200 degrees, you know, increased risk. Pan tilt from themselves and at a slow speed, by controlling the direction of each Bulka, to achieve a homogeneous mass. Allow to cool, about 15 min. Need suffered a finger, otherwise you'll curdle the eggs.
Again, take a mixer or blender and add eggs, protein and flour, carefully vymeshivaem after each step. It turns out the cream with a pleasant malleability and luster.
Get our molds with the base filled with cream, about 3/4 full. Leave for 15 minutes to rest (why, I don't know, it says so in the recipe). Well, now... I've got a little clumsy and uneven it turned out, after baking, all lifted.
Bake at 200 degrees for 15-18 mins for baking basis is slightly higher, during cooling down.
Allow to cool, remove from molds. Go easy, a little tap on the bottom, but the sand base is very fragile. I even found it difficult to find the perfect mirliton for photos :) the author of the journal surface is smooth, but maybe she disguised? I did it with the cracks.
To decorate cocoa, mint leaves and berries cranberries. My opinion, cocoa interrupts the taste, without decor they taste better. Conclusion: for guests - everything must be beautiful, but for himself, and so eat :) Choose what You taste!
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