INGREDIENTS
- Biscuit:
- – Chocolate semiamargo 300 g.
- – Butter 165 g.
- – Yolks 15 models.
- – Whites 10 models.
- – Sugar 165 g.
- – Flour 35 g.
- Syrup:
- – Water 200 cc.
- – Sugar 150 cc.
- Armed:
- – Dulce de leche pastry chef 750 g.
- – Toasted hazelnuts.
- – Chocolate pastry tub 50 g.
Get pleasure from a spectacular and tempting ingot of dulce de leche with syrup, hazelnuts and chocolate coating
PROCEDURE:
1. Place the chopped chocolate in a bain-marie. Soften the butter and add it.
2. Add the yolks, mixing with a wire whisk.
3. Beat the egg whites till stiff and add the sugar within the type of a rain bathe. Proceed beating till the sugar is effectively built-in and agency, shiny peaks kind.
4. Add the chocolate preparation little by little, mixing fastidiously
5. Sift the flour and add the preparation, combine with surrounding actions. Unfold on three 30×40 plates with silicone paper.
6. Cook dinner in an oven for five/8 minutes.
7. For the syrup: Warmth the water and sugar in a saucepan. Preserve cooking for two minutes after it involves a boil.
8. To assemble: Reduce the biscuits in half to acquire 6 sheets of 30×20 cm. Cowl only one griddle with a skinny layer of melted chocolate.
9. Place the biscuit on a really flat board or tray with the chocolate dealing with down.
10. Soak every biscuit with the syrup and unfold a skinny layer of dulce de leche. Overlap the plates till completed.
11. To complete, cowl with dulce de leche as neatly as doable.
12. Lighten just a bit dulce de leche with milk or cream and make a zigzag to brighten.
13. Freeze for not less than an hour to have the ability to minimize neatly
14. Reduce into 10x 3.5 cm parts.
