I do not know if the beautiful chocolate charlotte all that Esther presented a few days ago, you made the eye, anyway, I Yes!
charlotte This is easy to achieve but it should not be pressed when we made this recipe. You can put the beautiful music of Nowell, OUP's! while we love to prepare this beautiful full chocolate charlotte.
It is so good that Charlotte, I tell you! The super soft cookies are around. The Double Chocolate mousse melt in the mouth ... Yummy!
Do not be fooled by the length of the recipe. Yes, yes, you have the time!
At first, there is some tinkering to do on parchment paper so that the dough with fingers of Madame can be a good size for the assembly of the cap, at the end.
recipe video, post here .
For chocolate chips, I tried the technique of Workshop leaders .
It puts a plate of pastry in the freezer. Then poured the melted chocolate, above. It extends it with a spatula. It gives the plate in the freezer for qq min. and then you scratch chocolate. I had a little trouble ti because I think I had the wrong tool. It was said to scrape the soft chocolate with a knife. Mine was not. I would have liked to get big beautiful chocolate chips instead of very small chips. Okay, I'm going to practice again.
If you want to see beautiful chocolate shavings, here those of Simone .
Charlotte all chocolate
Ingredients:
Lady Fingers Chocolate
3 / 4 cup (105 g) flour all
use unbleached 1 / 4 cup (25 g) cocoa, sifted
5 eggs, separated
3 / 4 cup (150 g) sugar
Dark Chocolate Mousse
1 / 2 tsp. teaspoon gelatine 1 tablespoon neutral
. tablespoon (15 grams) of cold water
4 oz (115 g) dark chocolate, coarsely chopped 3 tablespoons
. tablespoons (45 grams) milk 1 egg
3 / 4 cup (180 g) cream 3 tablespoons
35%. tablespoons (40 grams) sugar
milk chocolate mousse
1 tsp. teaspoon gelatine 1 tablespoon neutral
. tablespoons of cold water
4oz (115 g) milk chocolate, coarsely chopped (me Hershey's) 3 tablespoons
. tablespoons (45 grams) milk 1 egg
3 / 4 cup (180 g) cream 3 tablespoons
35%. tablespoons (40 grams) sugar
Whipped cream (optional)
1 cup (250 ml) cream 3 tablespoons
35%. tablespoons (40 grams) sugar
1 / 2 tsp. Tea excerpt of vanilla
1 cup (250 ml) chocolate chips
Steps:
chocolate lady fingers:
Place rack in center of oven. Preheat oven to 200 ° C (400 ° F).
Line 2 cookie sheets with parchment paper.
On the back of the paper a first plate, draw 2 circles of 15 cm (6 inches) in diameter on the back of the second paper plate, draw two long strips of 7.5 cm (3 in.) width. Sprinkle lightly parchment paper with icing sugar to prevent cookies from sticking.
In a bowl, mix the flour and cocoa. Book.
In another bowl whiten the egg whites with electric mixer until soft peaks form. Add 1 / 2 cup (100 g) sugar gradually and beat until the stiff peaks. Book.
In another bowl whiten the egg yolks with remaining sugar (50 g) with electric mixer.
Using a spatula to incorporate the meringue then dry ingredients, folding gently.
Using a pastry bag fitted with a plain nozzle 1 cm (1 / 2 inches), shape 2 discs of dough on the first plate. On the second plate, shape of lady fingers (from 35 to 40) of 7.5 cm (3 inches) long, side by side and well stuck between the two bands shown (with no space between each).
Bake one sheet at a time, from 8 to 10 minutes or until the toothpick inserted in center of cake comes out clean. Cool completely. Peel off paper cookies with a spatula. Book.
It is better to watch the cookies to dry a little. In this case, although the cover with plastic wrap when cool.
Dark Chocolate Mousse:
In bowl sprinkle gelatin over water and let stand 5 minutes. Book.
in a bowl in a double boiler or microwave, melt chocolate with milk. Mix until such time as the ganache is smooth and homogeneous. Melt the gelatin 10 seconds in the microwave and well incorporate it into the ganache with the aid of a whip. Let temper. Stir in the egg whisk. Book.
In another bowl, whip cream with sugar until they form medium-soft peaks.
Using a spatula, fold in whipped ganache folding. Book.
milk chocolate mousse:
Repeat the dark chocolate mousse. Book
Editing:
Line with parchment paper on bottom of springform pan 20 cm (8 inches.) Diameter.
(mine was 7 inches. Diameter)
Line the edge of a strip of parchment paper. Submit a hard biscuit on bottom of pan. Place strips of biscuit to the vertical flat side inwards along the inner walls of the mold. You will some biscuits surplus. Spread the chocolate mousse at the bottom of the mold. Top with second hard biscuit, and arrange the chocolate mousse with milk.
Refrigerate 8 hours or overnight.
Whipped cream (optional):
In a bowl whip cream with sugar and vanilla until the stiff peaks. Spread over the charlotte. Just before serving, sprinkle with chocolate shavings.
Source: Ricardo
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