With the advent of the new year one of the goals that I set is to publish a bit 'more than recipes viewed or received by friendly people, and bloggers.
Some recipes are noted by a few days a few months, in short, slowly unraveling into account the "binder" of printed and rendering to each what he deserves.
Today's recipe is then another blog to be exact that of Frank- Acquolina .
That I had the pleasure to meet you in person when last October with her husband happened to Florence for the occasion of which you spoke here.
a long time he had jotted down this recipe (in a moment a year!), In which very nicely put off for another post on my temper and never had the opportunity to return the courtesy.
The occasion was finally there after Christmas when I took advantage of the offer / sale of marron glacé, which as you know I do not like so much to buy at full price, but if they are discounted by 50% understand that they become irresistible!
Since its creation I have custom just a bit by reducing 'the proportions of the "towers" and then I gave them something to "fan" more pronounced.
I left unchanged ingredients and doses in the ganache though I think there would be just fine in less than a tablespoon of cream replaced with a tablespoon of Ruhm ... ,-D
Latest notes: first, what you see in the picture is the result obtained for a third of the doses given, and secondly, if possible, choose a good percentage of cocoa chocolate with between 60 and 70%.
Ingredients
For hard chocolate 300 g dark chocolate
For the ganache
fresh cream 250 g dark chocolate 150 gr
marron glacé in pieces 100 gr
procedure
Does stepping on a bit 'with the brown back of a spoon in a cup to soften and then whisk together with cream.
transferred to a saucepan on the stove and put it in a water bath.
Finely chop the chocolate and add cream, stir well and when all is well amalgamto remove from heat and let cool thoroughly, including a shift in the fridge for an hour.
Once cool fit well with the electric whisk and transfer to a sac-a-few with a star nozzle. Prepare
discs: Melt the dark chocolate, tempered, spread 3 / 4 on a sheet of parchment paper to a thickness of about 1-2 mm, the remaining quarter to put in a croissant with parchment paper or another sac-a-grille with a few smooth 2 mm and as shown here also , get faster decorations Let the 15 'least before removing.
Back in the meantime chocolate spread that is clotted with a pastry rings of 5 cm diameter discs cut out a number starting from the outer edge.
Dial towers by placing the base disks (choose the most ugly sight that will be less visible) and the sac-a-few apply the filling, place il secondo disco applicare ancora ripieno, terzo disco con un ciuffetto di ripieno ed infine la decorazione di cioccolato.
Per la foto ne ho fatte 3 decorate e 3 no... non so decidermi se mi piace di più con o senza... e a voi come piace di più?
transferred to a saucepan on the stove and put it in a water bath.
Finely chop the chocolate and add cream, stir well and when all is well amalgamto remove from heat and let cool thoroughly, including a shift in the fridge for an hour.
Once cool fit well with the electric whisk and transfer to a sac-a-few with a star nozzle. Prepare
discs: Melt the dark chocolate, tempered, spread 3 / 4 on a sheet of parchment paper to a thickness of about 1-2 mm, the remaining quarter to put in a croissant with parchment paper or another sac-a-grille with a few smooth 2 mm and as shown here also , get faster decorations Let the 15 'least before removing.
Back in the meantime chocolate spread that is clotted with a pastry rings of 5 cm diameter discs cut out a number starting from the outer edge.
Dial towers by placing the base disks (choose the most ugly sight that will be less visible) and the sac-a-few apply the filling, place il secondo disco applicare ancora ripieno, terzo disco con un ciuffetto di ripieno ed infine la decorazione di cioccolato.
Per la foto ne ho fatte 3 decorate e 3 no... non so decidermi se mi piace di più con o senza... e a voi come piace di più?
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