a long time I plan to make this recipe for my participation in the complete contest di Saretta del blog " L'appetito vien leggendo ", in collaborazione con Lucy di " Ti cucino così " a tema Finger-food.
E' nata così l'idea di questa barchette dolci anche se inizialmente avevo pensato a qualcosa di salato, ma una certa volubilità è sempre stata il mio forte... ;-)))
L'idea di partenza è stata l'abbinamento caffè-nocciola, la scelta della forma del piccolo stampo a barchetta ha poi determinato che la decorazione fosse una "vela" di cioccolato nelle quali incastonare la mezza nocciola per rivelare il contenuto della crema.
La crema è infatti una "ganache" abbastanza classica hazelnut, or you can use the cover Gianduia.
As for the pastry recipe I like as a stand-alone "for the biscuits flavored with coffee ...
For 8-10 boats
Ingredients For the pastry flour with coffee
00 100 g Butter 50 g Egg 1
Sugar 40 g Water 20 g
Instant coffee 1 heaping tablespoon (20 grams instead of coffee very restricted)
For Dark chocolate ganache with hazelnut
60-70%
Fresh cream 100 g flour 170 g hazelnuts 70 g
For decoration
Dark chocolate 100 g hazelnuts, toasted and skinned
4-5 (cut in half)
Procedure Prepare the pastry at the cafe.
Boil water, dissolve the instant coffee, let it cool (as an alternative to freeze-dried coffee take a very narrow and also let it cool).
Sift the flour with the sugar in a bowl, add the cold butter into cubes and soak using a spatula and working quickly with fingertips.
Dissolve coffee in the egg yolks and add to rest by working the dough as little as possible avoid heating.
a ball wrapped in foil and place in refrigerator at least half an hour.
After distriuirla the rest in equal parts in the molds shaped like a boat, drawing the border and puncture the bottom with a fork.
Bake at 170 degrees for 15 'or so, remove from oven, let cool about 10', gently remove from the molds and cool on a rack.
Prepare the ganache.
Finely chop the chocolate into a small bowl, boil the cream, throw in a shot and stir until the chocolate is completely melted and smooth.
Cool, stirring occasionally, add the sifted flour and mix with nuts, mixing well.
Refrigerate about an hour until it is quite congealed.
Fit ganache with whips immersion and avoid prolong the operation for too long and then transferred in a sac-a-few with star nozzle with which then fill with pastry boats.
Prepare the decoration.
Melt the chocolate and temper , spread in a thin layer on a strip of wax paper and apply before it is coagulated cut in half the nuts well spaced apart.
With a long and thin blade knife, cut out a number triangles of equal size, as there are nuts. Let the
totally and after 30 'gently detach from the parchment paper, being careful not to smudge the shiny side with fingertips and apply a "sail" for each "boat"
Store in refrigerator. Not having sufficient
boat dies, someone I did a circular drawing from other molds of the same series.
Here are two models in solo sailing ...
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