INGREDIENTS
- For the dulce de leche heart:
- – Crema 100 gr.
- – Milk 50 cc.
- – Yolks 2 models.
- – Dulce de leche pastry chef 70 gr.
- – Additional dulce de leche in a 200g sleeve.
- For the cocoa glaze:
- – Crema 160gr.
- – Water 200 cc.
- – Sugar 130gr.
- – Glucosa 110gr.
- – Cocoa 80gr.
- – Unflavoured galette 20gr.
- – Water for the gelatin 100 cc.
- For the white choco Bavarois:
- – Milk 250 cc.
- – Sugar 80gr.
- – Yolks 4 models
- – Chocolate blanco 200 gr.
- – Crema 250 gr.
- – Unflavored gelatin 7 gr.
- – Water 100 cc.
1.For the Breton dough we should beat the mushy butter with the sugar and generate a cream, add the yolks and proceed beating till emulsified.
2.Sift the flour with the baking powder and salt onto a chunk of parchment paper.
3.Add the dry components properly blended to the creamed combination and blend till properly built-in.
4.Place the metal waist on a baking sheet with silicone paper. Pour the dough inside and generate stress on it till it’s easy and completely covers the complete ring. Reserve chilly for 20 minutes.
5.Preheat the oven to 180°C and cook dinner the breton for roughly quarter-hour.
6.Peel off the dough from the waist with the assistance of a knife and let it cool on a rack.
7.For the middle, place the cream, milk and dulce de leche in a saucepan, deliver to a boil. Add the yolks. Place the 18 cm mould and cook dinner within the oven at 100°C and cook dinner for 20 to 25 minutes. It ought to coagulate completely.
8.As soon as cooked, freeze for at the very least two hours.
9.For the bavarois, chop the chocolate into small items and reserve in a bowl.
10.Place the milk with half of the sugar in a saucepan. Warmth till it involves a boil. Combine the yolks with the remaining sugar and pour within the sizzling milk little by little. Combine and cook dinner once more till thickened. When the spoon seems, instantly pour it over the chocolate. Let it relaxation for a minute and blend till it kinds a easy and homogeneous cream. Hydrate the gelatin within the type of a rain bathe over water at room temperature and dissolve in a water bathtub or microwave till heat and add.
11.Beat the cream to medium level and unify little by little with the assistance of a silicone spatula. Pour midway into the savarin mould, prepare the frozen dulce de leche coronary heart and make, with the assistance of a pastry bag, a hoop of dulce de leche on it. Fill with the preparation till you attain the sting.
12.Freeze instantly for six hours.
13.For the glaze, place the cream with the milk and glucose, water and sugar in a pot. Carry to a boil. Add the cocoa, whisking always.
14.Hydrate the gelatin within the type of rain in water at room temperature and dissolve in a water bathtub or microwave till it’s translucent. Add it to the glaze and blend.
15.Unmold the dessert on a pastry rack with a tray beneath to get better the surplus glaze.
16.Pour the glaze always and evenly all around the savarin, ensuring it’s utterly coated. Adorn with sugar stars.
17.With the assistance of two straight pastry spatulas, take away it from the rack and place it on a base of well-cooked and golden Breton cake or sable dough.
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ENJOY IT!.
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