Description
Soccorro moist, the ganache on the dark chocolate Chantilly mousse salted caramel. P. S. On the grounds of prescription of Anne of Melikovoy.
Ingredients
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Chicken egg
4 piece
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Sugar
200 g
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Flour
120 g
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Dark chocolate
100 g
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Milk
2 Tbsp
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Cream
275 ml
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Sugar
10 g
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Dark chocolate
100 g
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Butter
30 g
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Vanilla
1 g
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Powdered sugar
15 g
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Cocoa powder
1 Tbsp
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Hazelnuts
50 g
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Cream
250 ml
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Powdered sugar
1 Tbsp
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Gelatin
10 g
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Water
50 ml
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Sugar
150 g
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Cream
150 ml
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Butter
33 g
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Salt
0.5 tsp
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Sugar
80 g
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Water
60 ml
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Gelatin
10 g
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Cream
250 ml
Cooking
Divide 150 gr. sugar in 3 parts – approximately 50 grams. In a small saucepan with a thick bottom pour the first batch of sugar and will melt, not stirring, until amber color. Add the following to 50 grams. the sugar will melt again. For a more uniform melting sugar pan can be tilted in different directions. So repeat until all the sugar melts.
Put the dishes with cream on the fire and heat nearly to boiling. But do not let boil, it will curdle!
Caramelicious the sugar until deep amber color. Then remove from heat and add butter and salt. Mix. Add hot cream gradually, in several approaches, each time stirring well. Again, put the pan on fire and heat until the mixture reaches 108 degrees. Pour the caramel into a deep bowl, cover with plastic wrap so that it touches the surface of the caramel, and place in the fridge for a day.
Beat the yolks with sugar. Chocolate milk melt and stir until smooth. Add the liquid chocolate to the yolks and whisk. Add the flour, vanilla and blend again. In a separate bowl, beat egg whites in a solid foam. Pour the egg-chocolate mixture into the whites and mix gently with a spatula. Preheat the oven to 180 degrees. Pour the batter into the form. Bake at 180 degrees for about 35 minutes.
Combine water with sugar, boil, allow to cool. Swollen gelatin to melt in a water bath (40 degrees). Add a small amount of salted caramel in the syrup and stir. Add the remaining caramel, stir and allow to cool to 20-22 degrees. To whip the cream. Mix the caramel with the syrup and gelatin, in the end, add the whipped cream.
Beat cold whipping cream with powdered sugar. Melt the gelatin in a water bath. Cool. Add the gelatin to the ¼ of whipped cream. Mix well. To connect with the remaining cream.
Ganache: Boil the cream with sugar. Smash the chocolate into pieces, heat the cream and connect a third of the cream with chocolate. Pour the remaining cream into the chocolate for 2 doses. At 45 degrees, add the softened butter and vanilla. Cool in a water bath, stirring constantly. Refrigerate for 1 hour. Ganache to cover: All the same, plus cocoa powder. Before coating the ganache until smooth. Collect the cake in the form)
Sponge cake cut into 2 parts. On the 1st sponge cake spread half of the ganache, then Chantilly.
2nd part of the cake, the ganache.
Our caramel mousse. And in the fridge for a few hours.
As a fully hardens, separates the knife from the shape.
We cover with ganache. Decorate. As the imagination will allow )
Here's the beauty I got ???? Delicious, chocolate, caramel???? But! In the trail. once I biscuit will do 2-3 eggs, still in love, when the amount of mousse more than a cake ????
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