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[Chat] Milk chocolate long pepper cake with cinnamon cream and hazelnut ice

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đăng tại 2018-08-20 18:08:38 | Chỉ hiện bài của tác giả

For the milk chocolate dacquoise: Preheat oven to 350 degrees. In bowl of electric mixer fitted with whisk, whip egg whites and granulated sugar until stiff peaks form. In large bowl, sift together flour and salt and gently fold into egg mixture. Mell chocolate. Fold one-third of egg mixture into melted chocolate, then combine chocolate with the remaining egg mixture. On parchment-lined quarter-sheet pan, spread chocolate mixture and sprinkle with powdered sugar. Bake until firm, about 30 minutes. Cool to room temperature. Cut into 2-x-4-inch rectangles. Reserve rectangles and any resulting broken pieces.
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For the long pepper ganache: In saucepan, combine milk and cream and bring to a simmer. Remove from heat, add long pepper and blend with a hand held immersion blender. Cover and infuse 30 minutes. Uncover and bring milk mixture back to simmer. In bowl, place chocolate. Strain milk mixture over chocolate with a fine mesh sieve and let stand five minutes. Blend chocolate mixture with hand-held immersion blender until smooth. Cool to room temperature. Blend in butter with hand-held immersion blender until smooth. On parchment-lined quarter-sheet pan, spread chocolate mixture and refrigerate until firm. Cut into 1 b-x-4-inch rectangles.

For the cinnamon cream: In saucepan, combine cream, sugar and salt and bring to a simmer. Mix in cinnamon pieces and blend with a hand-held immersion blender until smooth. Remove from heat, add gelatin sheet, cover and infuse 30 minutes. In bowl, strain cream mixture through a fine mesh sieve. Cover and refrigerate overnight. In bowl of electric mixture fitted with whip, beat cream mixture until whipped. Place in piping bag fitted with small round tip and reserve.
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For the hazelnut ice: In saucepan, combine milk and sugar and bring to a simmer. Add hazelnuts and blend with a hand-held immersion blender until smooth. Cover and infuse 30 minutes. In bowl, strain hazelnut mixture through a fine mesh sieve. Mix in hazelnut paste and salt. Transfer to a container and freeze. Scrape mixture with a fork as it freezes to achieve granite consistency.

For the hazelnut nougatine: Preheat oven to 350 degrees. In bowl, mix together pate sucree and flour until fully blended, breaking up any large pieces with fingers. In saucepan over low heat, combine sugar and glucose and cook until caramel in color. Whisk pate sucree mixture and salt into caramel. Spread caramel immediately on Silpat [R] and cool until firm. In food processor fitted with a metal blade, finely grind caramel, then sift pieces onto a Silpat [R] and bake for three to four minutes. Cool to room temperature, then cut into 2-x-4-inch rectangles. Reserve rectangles and any resulting broken pieces.

For chocolate hazelnut crumbs: In food processor fitted with a metal blade, mix broken chocolate dacquoise pieces, hazelnuts and salt until finely ground.

For the cinnamon syrup: In saucepan, combine sugar, water and cinnamon. Bring to a boil and stir until sugar dissolves. Cover and let steep one hour. Strain through syrup through a fine mesh sieve and reserve.

To serve: Place five lines of chocolate sauce across plate. Fill the first and fourth sections with chocolate hazelnut crumbs and the second section with cinnamon syrup sprinkled with gold leaf flecks. Top lines on one side with a chocolate dacquoise rectangle. Place long pepper ganache rectangle on one side of dacquoise. Pipe ten lines of cinnamon cream across nougatine rectangle. Place nougatine rectangle vertically alongside ganache rectangle. Place a chocolate decoration next to each piped row of cinnamon cream. Top ganache rectangle with hazelnut ice and pieces of broken nougatine
Refer: https://plus.google.com/communities/107226639198400519320

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