Description
This dessert was presented to me on the audition "Master chef" season 5. I really hope that I have not left the judges indifferent to this creation... however, while waiting for the results, I present the recipe of the dessert on Your court! Help yourself!
Ingredients
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Chicken egg
2 piece
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Flour
50 g
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Sugar
50 g
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Powdered sugar
20 g
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Yolk egg
3 piece
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Water
30 ml
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Sugar
60 g
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Butter
50 g
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Cream cheese
150 g
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Cream
120 g
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Gelatin
5 g
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Sea buckthorn
100 g
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Sugar
220 g
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Cream
200 g
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Egg white
2 piece
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Water
80 ml
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Gelatin
11 g
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Cream
150 ml
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The sugar syrup
20 ml
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Glucose
40 g
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White chocolate
130 g
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Gelatin
4 g
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The food dye
1 g
Cooking
Start cooking masterpiece from the base of Savoiardi cake. I recommend cooking it during the day or in the evening so it can dry well to collect the entire dessert and stayed crunchy in it! We will need the following ingredients: eggs, sugar, flour and powdered sugar for topping. Yolks separate from proteins and whisk them well with half the sugar until white and increased in volume.
Separately, beat the whites, adding remaining sugar until stable peak with gently combine with the yolk mass, to avoid air bubbles!
Sift the flour into the mass and gently stir with a silicone spatula. Uniformity is not sought, it is not necessary. The dough should be this consistency. If we long to interfere, it will become liquid and will not rise when baking.
Using a pastry bag otkryvaem parchment "snail" of the desired size (do not forget to draw/cut around the circles of the desired size in the form of a cooking ring, which will collect our dessert)!
Sift powdered sugar on the deposited "snail" and send in a preheated 170 degree oven for 15-20 minutes, depending on size and thickness of the deposited test! Ready biscuits leave at room temperature until cool.
Gather the necessary ingredients for the preparation of kremu. Kremu similar to a mousse, but to be prepared on the basis of the yolks boiled in sugar syrup. Gelatin pour a small amount of water for swelling.
Whisk the egg yolks until smooth. Separately cook sugar syrup and bring it to 115 degrees. Continuing to whisk the egg yolks, enter the syrup and whisk to cool the mass about 40 degrees. Add the cream cheese and butter, bring to homogeneity. Dissolve the gelatin in the microwave and mixed it to bulk.
Separately whisk the cream until stable peak and mixed them in bulk.
Using a pastry bag with plain nozzle otkryvaem of cremo in silicone molds and put into freezer.
Proceed to sea buckthorn mousse. I use candied sea buckthorn 1:1.
Gelatin pour a small amount of water for swelling.
Prepare the Italian meringue. In a small saucepan, combine water with sugar and making syrup up to 118 degrees. If no thermometer, then check the skiers fingers caramel ball.
In parallel, whisk whites to soft peak and enter a thin stream of syrup the desired temperature, continuing to whisk the egg whites on high speed until a stable peak and airy meringue. Put into the fridge to cool down!
Sea buckthorn warmed up before full dissolution of sugar at constant stirring and pour to swollen gelatin. Bring the weight up to homogeneity, spreading thus gelatin. Set aside until cool sea buckthorn pulp.
The cooled sea buckthorn mixed meringue and whipped cream separately.
Get a delicate and airy mousse.
All of our well prepared and we collect our dessert in the culinary ring, pre shots his the edge (acetate) tape. Spread the biscuit and a little sea buckthorn mousse. Kremu extracted from silicon molds and set in the center of the future cupcake. Completely cover with sea buckthorn mousse, level the surface and put into the freezer overnight!
Gather the necessary ingredients for a mirrored glaze. Gelatin pour a small amount of water for swelling.
Combine in a saucepan the cream, sugar syrup and glucose. The dye should be mixed gently and bring to a boil. Using a strainer pour in the swollen gelatin. Silicone spatula stir, dissolving the gelatin and bring to homogeneity.
Introduce the chocolate and again mix well until it dissolves. If necessary, use immersion blender, but do this carefully so as not to make a huge amount of bubbles! If we see them on the surface of mirror glaze, then get rid of them using cling film covering the surface of the glaze - they will remain on the film, and we get a smooth mirror glaze
Pour into a jug and leave to cool down to about 30-32 degrees.
Our extracted billet from the freezer, remove the border tape and mounted on the bars.
Gently pour the cooled glaze desserts.
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