INGREDIENTS
- INGREDIENTS:
- – Butter 100gr.
- – Chocolate 300gr.
- – Eggs 200gr.
- – Sugar 300gr.
- – Harina 150gr.
- – Chopped walnuts 100gr.
- Creamy dulce de leche:
- – Dulce de leche 200gr.
- – Crema 100gr.
- – Unflavored gelatin 3gr.
- – Chilly water 15gr.
- Mousse primarily based on English cream:
- – 340 gr of base English cream.
- – 510 gr of ½ level cream.
- – 385 gr de Chocolate Darkish Manjari 64% Valrhona.
- – 10 g unflavored gelatin.
- Primary English cream mousse:
- – 145 gr of UHT cream 35%.
- – 145 gr of complete milk.
- – 60 g of egg yolks.
- – 30 gr of sugar.
- Black glaze:
- – Crema 120gr.
- – 145cc water.
- – Sugar 180gr.
- – BLACK Cocoa 60gr.
- – Gelatin 6gr.
- – Chilly water 30gr.
1.On a 30 x 40 cm plate, place a bit of parchment paper and butter it.
2.Chop the chocolate, place in a bowl and soften along with the butter in a microwave at minimal energy or in a bain-marie.
3.Combine the eggs with the sugar, combine the 2 preparations, incorporate the sifted flour with enveloping actions. Pour and unfold the batter on the plate
4.Prepare dinner in oven at 170ºc. Let cool. Take away the parchment paper and refrigerate.
5.As soon as chilly, reduce the specified form.
6.For the creamy dulce de leche: Carry the cream to a boil, pour over the pastry dulce de leche, add the hydrated gelatin and emulsify.
7.Mildew and freeze to make use of as a cake heart (core).
8.For the crème anglaise-based mousse: Emulsify the melted chocolate and crème anglaise with a hand mixer. As quickly because the combination is prepared, add the remainder of the cream with enveloping actions.
9.For the essential creme anglaise mousse: Carry the cream to a boil with the milk and pour it into the egg yolks beforehand.
blended with sugar. Prepare dinner the whole lot till the cream covers the spoon at 84/85 ºC, go by way of a Chinese language mesh strainer and use instantly.
10.For the black glaze: Combine the water with the sugars and cream and produce to a boil.
11.Pour the cocoa over it, combine, add the hydrated gelatin and emulsify with the mixer ensuring NOT to include air into the glaze. Cross the glaze by way of a high quality sieve and canopy with plastic wrap to stop a pores and skin from forming. Let it relaxation in a single day within the chilly. Use at 31ºC-33ºC on frozen product.
Take pleasure in it!.
