martedì 22 maggio 2012


(This recipe is from Cinzia T.)

INGREDIENTSFor the choux pastry: 

125 g flour 
70 g butter 
4 eggs 
For the filling and garnish: 
fresh cream 700 g 
150 g dark chocolate 
100 g sugar 
rumFor the choux pastry: boil 250 g of water with butter and a pinch of salt. Pour the flour all at once and stir the mixture, holding it until the fire will make a sizzling sound as if friggesse and detaches from the pan. Then transfer it to the bowl, let cool, then stir in the eggs, one at a time, working with the whip hook. Gather the dough into a pocket of fabric fitted mouthpiece smooth, thick. Cover a baking sheet with parchment paper, then, moving the pocket in concentric circles, with the blade of dough that will drop, formed on the plate a disk full of about 20 cm in diameter and, with the mixture that remains in the pocket , prepared 20 balls as big as a hazelnut (puffs). Bake all at 200 degrees C for about 20 '(disc and choux can be prepared the day before).Whip 200 g of cream and the cream puffs stuffed. Melt the chocolate in a double boiler, let cool, stirring occasionally so it does not congeal, then mix it with 350 g of whipped cream, flavored everything with a spoon of rum. Dissolve the sugar to caramel, a dive at a time the cream puffs stuffed, then stick them along the edge of the choux pastry disk that you placed on a serving platter. Spread the center of the cake with chocolate cream, decorated with a rack of whipped cream (150 g remained) and serve immediately. 
Recipe of the 2012/02/23

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