Dessert Grenoble

Description

Amazing dessert from the Spanish pastry chef Paco Torreblanca.

Ingredients

Coffee natural
Milk

500 ml
Chicken egg
Sugar

705 g
Gelatin

24 g
Cream

1.94 l
Chocolate milk

50 g
Figure

100 g
Hazelnuts

70 g
Walnuts

240 g
Flour

60 g
Butter

50 g
Honey

30 g

Cooking

The recipe for this delicious dessert is pretty multi-stage, which requires sufficient time. But the result will justify all the effort with a vengeance! During cooking I made the recipe a couple of changes, which will introduce in the course of execution of the dessert. So, let's begin. First you need to prepare a creamy coffee frosting. For this, 500 ml of cold milk add 60 g of ground coffee and leave to infuse for 24 hours. I insisted in a regular saucepan in the fridge, because the kitchen we have enough hot.

The milk is then filtered through a very fine strainer (I used cheesecloth) and add regular milk to restore the original volume of 500 ml.

While the milk infuses, prepare the nuts. To do this in a frying pan melt 20 g of butter and then add 100 g sugar and 200 g of walnuts. Will keep weight on a low flame, stirring constantly, until the walnuts become Golden and the liquid evaporates.

Prepared nuts, place on parchment so they are not stuck together, and separated a few pieces for decoration.

Prepared milk boil with 50 g of sugar. 9 mix up egg yolks with 100 g sugar and 1 tbsp flour.

Hot milk pour in the egg yolks, thoroughly mix, put on low heat and boil down until thick, stirring constantly. Do not boil! 14 g sheet gelatin fill with cold water for 10 minutes. Then squeeze it and add to the hot mixture. All a good stir, and then strain through a strainer to remove possible residues of undissolved gelatin. Put the saucepan with the cream in cold water and leave to cool to 35 degrees, stirring constantly.

500 ml of cream will beat into a soft mousse and gently mix with the cooled egg cream.

Split form (20 cm) put the resulting cream, top lay the prepared nuts and remove the form in the freezer until fully cured (about 2-3 hours).

The next step is the preparation of a chocolate disk. For this you first need to prepare a paste hazelnut praline. 70 g hazelnuts toasted in a pan (or oven) and remove the skin.

70 g of sugar, fill with 2 tbsp water and put on high heat. Cook to obtain a red-brown color (do not overcook, or the caramel will taste bitter), not interfering.

In the finished caramel add nuts and quickly stir. So the caramel is not frozen quickly, nuts should be hot. They need to warm up in a frying pan (or oven). It is better to buy immediately peeled and roasted hazelnuts, then heat the nuts only need once before you add the caramel.

Put the mass on a oiled parchment, smoothed out (it is convenient to do a greased rolling pin) and leave it to cool down.

The cooled caramelized nuts break into pieces and grind in a blender until smooth and viscous mass. This praline paste can be prepared in advance - she will be fine stored in the refrigerator in a closed glass jar for a few weeks.

For making chocolate disk you will need another component - the crispy puffed rice. Unfortunately, my search of the curiosities were not successful, but I saw air the wheat and decided to use it. By the way, the air wheat became a true discovery for me - it's quite a tasty treat.

Now melt in a water bath 50 g of milk chocolate, add the praline paste and mix until smooth. Here I deviated from the recipe and instead of 50 g used per 100 g of chocolate.

Then in the chocolate mixture, add 100 g of puffed rice and all peremeshaem. I have, accordingly, wheat.

On the parchment, draw a circle with a diameter of 20 cm, put the chocolate evenly and remove in the freezer (or refrigerator) to harden.

Now it is the turn of biscuits. It can be baked the day before and after cooling store in a food film. Chop 40g of walnuts. Mix 5 egg yolks, 30 g of honey, nuts and 50 grams of sugar.

Then add 60 g of flour.

5 egg whites will beat into a soft mousse with 50 g of sugar.

Carefully enter the proteins in the yolk mixture.

30 g butter, melt and cooled to room temperature and the last to enter into the dough.

Put the dough in a greased form (I always put the bottom of the parchment) with a diameter of 26 cm and will bake in a heated to 200 degrees oven for 15-20 minutes.

Readiness biscuit check wooden skewer. So delicious and soft, slightly damp sponge.

Now prepare the caramel. 200 g sugar and 50 ml of water put on high heat and cook until obtaining a red-brown color (do not overcook, otherwise it will taste bitter).

240 g cream bring to a boil and carefully, thin stream, pour in the saucepan with the syrup. Gently, the mass of hisses and foams, be careful. While adding cream in a saucepan with the syrup can be removed from the fire.

Then on low heat for a minute, bring the mass to a homogeneous condition. Let cool and refrigerate.

It remains to make the last component of the dessert - coffee-caramel mousse - in my opinion, it is the most delicious part of the dessert. Prescription 10 g sheet gelatin fill with cold water, but I used 10, and 20 g of gelatin. Then exactly repeat the previous steps for the preparation of caramel: 200g sugar ovarium with 50 ml of water over high heat to obtain a reddish color. Then gently introduced 400 g of hot cream and ovarium over low heat until a homogeneous mass. Then finish the caramel need to cool. 5 egg yolks stir up until smooth and put in the cooled caramel (so the yolks don't curdle). Then the mass is put on medium heat and ovarium until thick, stirring constantly. Do not boil.

Remove from heat, add the squeezed out gelatine, 5 g of instant coffee, stir well and strain through a sieve. Cools to 35 degrees.

600 ml of cream and whisk gently introduced into caramel mass.

Now assemble the dessert that we will collect from the top down. In shape with a diameter of 26 cm put one third of the coffee-caramel mousse and put in the freezer for 20 minutes. Form needed is quite high, I just didn't have enough height, but despite this, the dessert was a success. Then take out the form with coffee caramel mousse in the center put a previously frozen piece with nuts, and it spread more of the coffee-caramel mousse, filling the space between the frozen part and form.

Then put on top of a chocolate disk that is covered with caramel.

Caramel put the rest of the coffee-caramel mousse, cover with a biscuit and put into the freezer for fastest freezing.

The dessert is ready take out of the freezer, carefully remove split ring, overturn on a dish and decorate as desired.

Store dessert in the refrigerator.

Eat dessert need not immediately from the freezer, and after pre-maturation in the fridge or just in the kitchen, so it wasn't frozen.

Well, what to say about the taste? Coffee, nuts, caramel, delicate mousse is fabulously delicious!

This is a dessert for true gourmets!

Bon appetit!

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