INGREDIENTS
- Makes 2 22cm truffles.
- – Milk 250 cc.
- – Butter 100 g.
- – Sugar 130 g.
- – Semi-sweet chocolate 150 g.
- – Eggs 3 items.
- – Flour 0000 200 g.
- – Peanut Powder 40 g.
- – Baking powder 15 g.
- – Bitter cacao 35 g.
- – Sunflower oil 75 cc.
- – Cream cheese 50 g.
- – Uncooked grated beet 1 unit.
- – Cubed pears in syrup.
- Financier:
- – Impalpable sugar 150 g.
- – Almond powder 60 g.
- – Flour 0000 65 g.
- – Baking powder 2 g.
- – Whites 165 g (6 items of small eggs).
- – Butter 90 g.
- – Honey 20 g.
- – Poached pears in cubes.
- Pears cooked in syrup:
- – Small pears 10 items.
- – Sugar 500 g.
- – Water 1 L.
- – Cinnamon stick 1 unit.
- – Star anise 1 unit.
- – Peel of 1/2 orange.
- To finish:
- – Baking spices to style (cinnamon, cardamom, coriander, cloves, ginger and nutmeg, all powdered).
- – Glitter gel or napage.
- – Sliced or chopped toasted almonds.
- Candy pears:
- – Diced pears 250 g.
- – Sugar 100 g.
- – Pectina 1 cda.
- For the chantilly cream:
- – Crema 500 cc.
- – Impalpable sugar 50 g.
- – Powdered milk 1 tbsp.
- – Vanilla essence 1 cup.
Chocolate and pear cake, spectacular!!!! I adopted the step-by-step under
Chocolate and pear cake
PROCEDURE:
For the cake:
1. We are able to begin with creaming like a traditional pudding or one other technique is as follows: place the milk, butter and sugar in your saucepan. Carry to boil.
2. Pour over the finely chopped chocolate and blend till melted.
3. Add the eggs and blend.
4. In one other bowl, sift the flour with the baking powder and bitter cocoa. Add the almond powder.
5. Add the dry elements little by little to the earlier combination. Add the cream cheese and oil, combine once more. Add the beet.
6. Pour the combination into 2 22 cm molds, place chopped pears in a single and place the entire poached pears within the different with the stem going through up, sprinkle with slivered almonds.
7. Cook dinner for about 15/20 minutes.
8. Let cool.
For the financier:
1. Add the powdered sugar, almond powder, flour, and baking powder and blend every little thing effectively. Add the egg whites little by little, combine with a wire whisk.
2. Brown the butter in a saucepan till tender golden brown. Add it, together with the honey, little by little to the combination.
3. Measure the combination right into a 22 cm waist, prime with poached pears and prepare dinner within the oven at 180°C till golden brown.
Pears cooked in syrup:
1. For the pears, make a syrup with the sugar, water and spices.
2. Add the peeled and cored pears (in order that they don’t lose their form or form) as soon as tender, drain and let cool earlier than assembling.
For the candy pears:
1. Boil every little thing for five minutes.
2. Taste with pastry spices.
For the chantilly cream:
1. Beat the cream with the icing sugar and powdered milk till whipped.
For meeting:
1. Place the primary choco cake, on prime of it, intersperse a spiral of cream with one other of candy pears. Cowl with the financier and repeat.
2. Shut with the biscuit that has the entire pears.
3. Sprinkle with powdered sugar.
