lunedì 21 maggio 2012

Baci di Alassio (Kiss by Alassio)

Baci di Alassio (Kiss by Alassio)
(This recipe is from Monica - Alassio)

For the kisses (Baci):
40 g cocoa powder bitter
30 g acacia honey or wild flower
500 gr flour Hazelnuts 
Whites of 3 eggs
250 g caster sugar

For the ganache:
150 g dark chocolate
100 g cream

Toast in preheated oven at 180 ° spread the hazelnuts on a baking sheet for about 5 minutes, so that would release their oil, let them cool and then transfer them in a blender along with the cocoa and sugar; operate up to a powder as smooth as possible Whip the egg whites very firm with a pinch of salt.Transfer the flour obtained in a bowl and add the egg whites in a couple of shots stirring gently with a spatula; ultimately honey.Take a pastry bag with star nozzle of 1 cm in diameter, pour a little of the compound at a time into the bag and then formed tufts of perpendicular homogeneous holding the bag on baking sheet, preferably lined with a special paper, formed about 30piles (so they then have 15 kisses end) and cook in oven at 200 degrees for about 12 minutes, let them cool completely.Prepare the ganache mounted;taken to the limit of the boil the cream and then pour in boiling chopped dark chocolate in a bowl, so leave to remarry without stirring for 5-10 minutes, stir now with a spoon and then fitted well for about 10 minutes with the electric whisk or with the 'help the planet.Pour the ganache into another pastry bag without using bicchette metal and then pour little compound on one of the kisses and joined with another. lasciste rest possibly also in the fridge in order to compact the best ganache.
Recipe of the 2012/02/10

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