Cake "chocolate egg"
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By Easter, I want to share with you a recipe for a talented pastry chef Christophe Felder - Oeuf de Pâques c'est du gâteau of the French magazine Elle a Table (March-April 2013).
- Chocolate "shell" and "Stand" - Chocolate cake - soft caramel - pears in caramel with vanilla and tonka beans - caramel mousse - Caramel petals for decoration
- Thermometer - Form of polycarbonate or silicone - Broad Brush - Small Spatula - Silicone Pad - a pastry bag - A piece of wool (if you are using a form of polycarbonate)
How would you like that or not, but chocolate figures, patterns and decorations - it is necessary to temper chocolate. Otherwise, it will not shine, it will be extremely difficult to get out of the mold and melt will also be fast.
For this purpose a small saucepan of water set on fire. He put on a metal bowl with chocolate. Continuously and systematically at the beginning of stirring chocolate drown completely, then use the thermometer to determine the temperature. Temperatures should be three: 1. The highest point of the heating for this type of chocolate; 2. The lowest point for this type of chocolate; 3. Operating temperature. Once you've got the first temperature instantly rearrange bowl with chocolate on a "cold water bath", ie the other bowl with very cold water, you can even ice. The temperature should be lowered quickly! You do not care and do not wait until the process itself will happen after half an hour and then you just stir. We must always interfere with that all cooling or heating at the same time, without much hesitation. Keep in mind - if you overheat the chocolate (he can start to burn to the same), or too cool (in this case, he just fall asleep) and tempering fail. You have to start all over again.
So. If you start to act in a way that is very important, food standard agency once your water boils - turn off the fire. The steam will continue to heat up your bowl, but there will be no "jumping water bubbles" that if the fall in your chocolate, all the chocolate will be ruined. The same thing - when you bet on a cold water bath, stir very gently and smoothly to prevent water from getting inside. And then returns to the bucket with hot water to a couple of degrees food standard agency to raise the temperature to operating.
2. On the marble top or table. The idea is to heat the chocolate to the desired temperature for it, then pour most of the marble table and smearing chocolate and collecting it again, you will very quickly be able to cool it. Then collect all back to the bowl to the remaining chocolate, thereby achieving food standard agency a "working" temperature.
It is also important: When you work with chocolate ideal room temperature should not exceed + 18C + 22C at a humidity of 65%. At higher temperatures, you will not be able to come and have a good crystallization food standard agency of the preform food standard agency placed in the refrigerator, which is not recommended (possible stains on the surface, and projecting droplets of condensation in the future). Alas, I do not have the ideal conditions for work, the room was very hot and the sun, as an evil, light like a magnifying glass.
If you are working with a form of polycarbonate - it certainly should be very carefully wiped cotton swab. Then the surface of your chocolate will be shiny and everything would go well, when it hardens. But, if you are working with a silicone mold - this can not be done, because the fiber wool immediately remain on its surface. Form just needs to be a clean and dry.
While the first part of the work crystallizes, some chocolate, pour in the cooking bag, cut off the tip and to transplant a "button" of two or three different sizes - large, medium and small in the silicone mat. And set aside. With good indoor temperature and humidity, the crystallization occurs at room temperature! Leave overnight.
Remove from the heat and pour the hot cream. Be careful of hot steam and hot foam will rise, you need to quickly and thoroughly mixed at the moment that you are not educated and lumps of caramel and nothing escaped. If you still were candy crystals, return everything on fire and, stirring to melt them down. Then enter the butter.
Make the caramel from sugar. Then sprinkle in all pear and gently stirring, without transferring to fruit puree, keep on heat for about 3 minutes. Your pieces should be a little soft and very beautiful caramel color.
Protein whisk together the sugar in the meringue, then at the end add a little taken
Cuisines of the world Salads and starters Soups Meat Poultry Fish and seafood dishes food standard agency of vegetables pasta dishes Pancakes food standard agency and pancakes Sweet pastry Savory pastries Cakes Desserts Home blank Drinks Sauces
By Easter, I want to share with you a recipe for a talented pastry chef Christophe Felder - Oeuf de Pâques c'est du gâteau of the French magazine Elle a Table (March-April 2013).
- Chocolate "shell" and "Stand" - Chocolate cake - soft caramel - pears in caramel with vanilla and tonka beans - caramel mousse - Caramel petals for decoration
- Thermometer - Form of polycarbonate or silicone - Broad Brush - Small Spatula - Silicone Pad - a pastry bag - A piece of wool (if you are using a form of polycarbonate)
How would you like that or not, but chocolate figures, patterns and decorations - it is necessary to temper chocolate. Otherwise, it will not shine, it will be extremely difficult to get out of the mold and melt will also be fast.
For this purpose a small saucepan of water set on fire. He put on a metal bowl with chocolate. Continuously and systematically at the beginning of stirring chocolate drown completely, then use the thermometer to determine the temperature. Temperatures should be three: 1. The highest point of the heating for this type of chocolate; 2. The lowest point for this type of chocolate; 3. Operating temperature. Once you've got the first temperature instantly rearrange bowl with chocolate on a "cold water bath", ie the other bowl with very cold water, you can even ice. The temperature should be lowered quickly! You do not care and do not wait until the process itself will happen after half an hour and then you just stir. We must always interfere with that all cooling or heating at the same time, without much hesitation. Keep in mind - if you overheat the chocolate (he can start to burn to the same), or too cool (in this case, he just fall asleep) and tempering fail. You have to start all over again.
So. If you start to act in a way that is very important, food standard agency once your water boils - turn off the fire. The steam will continue to heat up your bowl, but there will be no "jumping water bubbles" that if the fall in your chocolate, all the chocolate will be ruined. The same thing - when you bet on a cold water bath, stir very gently and smoothly to prevent water from getting inside. And then returns to the bucket with hot water to a couple of degrees food standard agency to raise the temperature to operating.
2. On the marble top or table. The idea is to heat the chocolate to the desired temperature for it, then pour most of the marble table and smearing chocolate and collecting it again, you will very quickly be able to cool it. Then collect all back to the bowl to the remaining chocolate, thereby achieving food standard agency a "working" temperature.
It is also important: When you work with chocolate ideal room temperature should not exceed + 18C + 22C at a humidity of 65%. At higher temperatures, you will not be able to come and have a good crystallization food standard agency of the preform food standard agency placed in the refrigerator, which is not recommended (possible stains on the surface, and projecting droplets of condensation in the future). Alas, I do not have the ideal conditions for work, the room was very hot and the sun, as an evil, light like a magnifying glass.
If you are working with a form of polycarbonate - it certainly should be very carefully wiped cotton swab. Then the surface of your chocolate will be shiny and everything would go well, when it hardens. But, if you are working with a silicone mold - this can not be done, because the fiber wool immediately remain on its surface. Form just needs to be a clean and dry.
While the first part of the work crystallizes, some chocolate, pour in the cooking bag, cut off the tip and to transplant a "button" of two or three different sizes - large, medium and small in the silicone mat. And set aside. With good indoor temperature and humidity, the crystallization occurs at room temperature! Leave overnight.
Remove from the heat and pour the hot cream. Be careful of hot steam and hot foam will rise, you need to quickly and thoroughly mixed at the moment that you are not educated and lumps of caramel and nothing escaped. If you still were candy crystals, return everything on fire and, stirring to melt them down. Then enter the butter.
Make the caramel from sugar. Then sprinkle in all pear and gently stirring, without transferring to fruit puree, keep on heat for about 3 minutes. Your pieces should be a little soft and very beautiful caramel color.
Protein whisk together the sugar in the meringue, then at the end add a little taken