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Pralina-Chocolate cake dessert

Pralina-Chocolate cake dessert

Method of preparing praline paste:


1. Put all the ingredients in a pan over low heat and stir continuously with a spoon until the sugar melts and adheres to the hazelnuts. When it has cooled, put the mixture in a robot with an S blade and leave it for a few minutes until you get a paste. Store until sealed in a sealed jar in a cool place.

Preparation of the top with praline paste:

1. Wallpaper with a little butter greased a form with removable walls of 24 cm.

2. Melt the chocolate in Bain-Marie, add the praline paste and mix.

3. Pour the mixture into the mold, level and sprinkle over the pre-fried hazelnuts and cut in half. Put in the fridge.

How to prepare milk cream and chocolate:

1. Soak the gelatin in cold water for 5 minutes.

2. Put the milk and cream in a saucepan over low heat. When they have reached the boiling point, set them aside and add the broken chocolate pieces. Stir until smooth.

3. Beat the yolks with the sugar and add them over the chocolate composition. Put on the fire and stir constantly until the temperature reaches 85 degrees. Turn off the heat and add the soaked and squeezed gelatin. Stir again until it has melted. Leave the cream to cool, then pour it over the already hardened praline top. Refrigerate.

How to prepare cocoa syrup:


1. Put all the ingredients in a saucepan over low heat and simmer until a thick syrup is formed. Leave to cool.

How to prepare chocolate pandispan:


1. Preheat the oven to 180 ° C. Wallpaper a 26 cm shape with parchment.

2. Beat the egg whites with a pinch of salt and gradually add the sugar until you get a firm meringue. Then add the yolks, one by one and sifted cocoa, stirring gently until smooth with a whisk. Pour the composition into the mold and bake for about 10-15 minutes until the dough passes through the toothpick. Let it cool, then place it over the cream and chocolate and soak it with

previously prepared syrup. Put it back in the fridge. How to prepare chocolate mousse:

1. Melt the chocolate in Bain-Marie, add the milk, mix and leave to cool.

2. Beat the whipped cream and add the melted chocolate until smooth.

3. Smooth the mousse over the pandispan and leave in the fridge overnight.

How to prepare glossy chocolate icing:

1. Put the milk, cream and chocolate in a saucepan on the pan, stirring constantly until the chocolate is perfectly melted. Add the butter and when it has set in, set aside.


2. Remove the cake from the refrigerator and release the ring. Place it on a wire rack and pour the icing.

3. Decorate according to preference.


Super Chocolate Cake

You've probably never tasted anything better, more consistent: just one slice is enough to convince you of this!

18-20 servings
preparation time: 45 min.
baking time & # 8211 2 hours and 30 min., plus cooling time & # 8211 2 hours and hardening time & # 8211 20 min.

  • 350 g dark chocolate, broken into pieces
  • 2 whole eggs
  • 8 separate eggs
  • 350 g sugar
  • 200 g ground almonds
  • 200 g white chocolate, broken into pieces
  • 200 g unsalted butter
  • 6 tablespoons whipped cream
  • 50 ml liqueur & # 8220Grand Marnier & # 8221 (can be replaced with Triple dry or brandy)
  • 200 g milk chocolate, broken into pieces
  • 250 g unsalted butter
  • 2 tablespoons powdered sugar

FOR THE CHOCOLATE STRIP:

You can prepare in advance
& # 8211 The cake top, wrapped in two rows of cling film, placed in an airtight box, can be stored in the freezer for 6 weeks. Or, still packaged, it can be stored in the refrigerator for 1 week.
& # 8211 The day before serving the cake, prepare it to point 4, inclusive, and then put in the freezer.
& # 8211 4 hours before serving, prepare the praline with almonds.

  1. Wallpaper with parchment paper, placed in three layers, the base and sides of a round, detachable shape, with a diameter of 23 cm. Wrap the form on the outside with wrapping paper, in three layers, and then tie with string. Preheat the oven to the mark 3/170 grd.C.
  2. Melt the dark chocolate on a steam bath and let it cool. Rub the 2 whole eggs with the 8 yolks and sugar until the mixture becomes viscous and frothy. Stir in almonds and cooled chocolate.
  3. Beat the egg whites and then incorporate 1/4 of the amount in the mixture of eggs and chocolate then, with light movements, incorporate the entire amount of egg whites.
  4. Place a sturdy, water-filled pot in the oven on the lower level. Pour the top composition into the prepared form, cover it with parchment paper placed in three layers and bake for 1 hour and 45 minutes. Allow the countertop to cool in the form for 15 minutes, then remove and allow to cool completely on a metal grill.
  5. To prepare the cream, put the white chocolate and whipped cream in a bain-marie bowl. Stir until the chocolate melts. Then remove from the heat and add the alcohol. Rub the butter butter, then incorporate the melted and cooled chocolate in it. Keep the cream in the fridge for a few minutes.
  1. Cut the worktop in half. Turn the top layer over and grease it with cream. Place on top of the other layer and let cool. For the icing, rub the butter foam with the powdered sugar until the sugar melts. Add melted chocolate to bain-marie. Grease the cake on top and put in the freezer.
  2. To prepare the chocolate strip, cut a piece of parchment 70/25 cm and fold it in half lengthwise. Melt the dark chocolate in a bain-marie and when it starts to thicken, pour it on the paper and spread it with a wide-bladed knife, taking care to leave an irregular edge.
  3. Wrap the strip around the cake, fix it with scotch tape and put it in the freezer until the chocolate hardens (about 20 minutes). Peel off the paper carefully.
  4. Break small pieces of gold ornament and, with the help of a small brush, fix & # 8220frunzulite & # 8221 on the chocolate strip.
  5. To prepare the praline, grease a piece of parchment with butter. In a double-bottomed bowl, dissolve the sugar in 100 ml of water and then put the bowl on the fire. Boil the syrup for 8-10 minutes and remove from the heat. Add the almonds and pour the praline on the prepared paper. Leave to cool, break into pieces and decorate the cake.

Here are other recipes chocolate cake which you can try


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Candy Bar Contact At the moment the online orders cannot be delivered at home, only the selection is valid to pick up the order from one of our Pantelimon, Salajan or Colentina locations. The placed order will become firm when paying in our account an advance of at least 30% of the order value. Toppers (flags) for decorating muffins - are ideal for themed parties, candy bar (cake bar / cake buffet), birthdays, baptism, onomastics, etc. TOPPERS Continue reading → NEWS and STOCK UPDATES (Wednesday, 29.01.2014) January 29 201 Candy Bar najnowsze ogłoszenia na OLX.pl. Wyrażam zgodę na uzywanie przez Grupę OLX sp. z o.o. środków komunikacji elektronicznej oraz telekomunikacyjnych urządzeń końcowych w celu przesyłania mi informacji handlowych oraz prowadzenia marketingu (np. newsletter, wiadomości SMS) przez Grupę OLX sp. z o.o., podmioty powiązane i partnerów biznesowych

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Candy Bar - Wedding. We recommend a Candy Bar in the theme of the wedding, for the bride and groom who want a sweet gift for the guests. The Candy Bar can be made up of different assortments such as: cupcakes, macarons, lollipops, meringues, figurines, mini fruit tarts, truffles, marshmalows, biscuits in different shapes, cakepops, lollipops, jellies etc. Candy Bar Composition Cakes Photo Gallery Contact Confectionery Theo. The confectionery that has been providing you with cakes and pies for over 20 years for all tastes on the market in Vâlcea and beyond. Together we want to make a foray into the wonderful world of cakes and pies. We come to meet you with a wide range of. This candy bar recipe features a layer of soft peanut-studded caramel on top of a light and chewy peanut nougat, all enrobed in delicious chocolate. Can you guess which popular candy bar this one resembles? The answer will make you snicker Find candy bar stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day Who remembers the iconic Marathon candy bar? Manufactured by Mars Inc., this was an 8-inch braided caramel layered in milk chocolate. Unfortunately, eight years after the launch, Marathon candy bar was discontinued in 1981 and is till today fondly remembered by many. 10. Chunky Candy. Living up to its name, Chunky candy bar is one chunky treat

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Here's a collection of ten heart-wrenching dessert experiences to discover in New Orleans - or try re-creating them at home.


Illustration by CakeSpy

Banana Foster:

This is a work restrained by a treatment in which bananas are flambéed, sometimes eaten, in a rum sauce, which caramelizes them. This warm and pleasant pleasure is served on top of ice cream.

Acest desert dramatic, descendent al jubileului de cireșe, a fost inventat în New Orleans și rămâne popular în restaurantele de azi. Este numit dupa Richard Foster, client obisnuit si prieten al proprietarului restaurantului New Orleans, Brennan, care este locul in care a fost produs vasul.

Profilul de aromă de banane Foster, de asemenea, predomină în alte feluri de mâncare - nu este neobișnuit să vezi bananele Foster toastul francez pe meniurile brunch sau bananele Foster ca o aromă pentru gogoși sau gelato. Rețetă aici .

Beignets:

Aceste bucăți cerești de aluat prajit sunt legate de gogoși, dar sunt mult mai francezi. În forma lor cea mai pură, ele sunt pur și simplu prăjite dreptunghiuri sau triunghiuri de aluat dulce care puf și devin pernă atunci când prăjit. Acestea sunt servite cu cantități mari de zahăr de cofetărie.

Peștii mai aventuroși vor oferi diferite arome și chiar soiuri umplute. Poate cel mai faimos producător de beignet din oraș este Cafe du Monde, care este deschis 24 de ore pe zi în cartierul istoric francez și este specializat în beignets și cafea dulce cu cicoare. Sunt cei mai buni în oraș? Localnicii au opinii diferite, dar este o experiență singulară și necesară în New Orleans, astfel încât să puteți spune că "beignetul a făcut asta".

Budinca de paine:

În timp ce budinca de pâine există peste tot, este deosebit de populară în New Orleans, unde este considerată un desert discontinue în majoritatea meniurilor restaurantului. Variațiile sunt nesfârșite, incluzând diferite tipuri de pâine și tratamente, cum ar fi restaurantul Palatului comandantului, unde se coace pudingul de pâine, se amestecă apoi cu o meringă și se coace a doua oară pentru ceea ce ei numesc suflé de pâine. Dar, foarte frecvent în orașul Crescent, se face cu un rom, caramelizat sau sour bourbon bogat, care poate explica și popularitatea acestuia.

Aflați o modalitate ușoară de a face budinca de pâine aici și apoi o acoperiți cu acest sos de bourbon gustos.

Reteta cu sos Bourbon:

  • 1/2 cana unt
  • 1/2 cana zahăr granulat
  • 1/4 cana zahăr brun deschis
  • 1/2 linguriță de sare
  • 1 ou, bătut ușor
  • 2 linguri de bourbon (whisky) sau la gustul tău

Pasul 1: Într-o cratiță de dimensiuni medii, topiți untul la căldură scăzută. Se adaugă zaharurile și se amestecă până se combină.

Pasul 2: Adăugați oul bătut, amestecând în mod constant pentru a combina. Continuați să gătiți la căldură scăzută, amestecând constant, până ce amestecul se îngroațește.

Pasul 3: Scoateți din căldură și amestecați în bourbon. Lăsați-l să se încălzească la cald, apoi serviți.

Amestecul ar trebui să fie ca textura unui sos de caramel. Puteți reîncălzi și mulați dacă devine prea rece.

Laptele de lapte:

Nu sunt o gogoasă de dimensiuni mari, dar sunt mai mari decât o gaură de gogoașă. Dar nu le confunda cu un beignet. Aceste rondei de gogoși bogate în zăcăminte merg sub numele de "picătură de lapte". Se pare că a devenit faimos la McKenzie, o brutărie iubită care a fost închisă în 2001. Tradiția trăiește, totuși, în primul rând la The Buttermilk Drop Cafe și Tastee Donuts.


Fotografie prin Alexandra Penfold pentru mâncare serioasă

Tort de doberge:

Counter-intuitiv, pronunți acest tort "dobash." De ce? Nu sunt sigur, așa se face aici. Dar, mai degrabă decât să te întrebi despre asta, cheltuie-ți energia bucurându-se de tort. Aceasta este adaptarea de la New Orleans a tortei Dobos, un tratament maghiar de șapte straturi (și cu unele asemănări cu tortul Smith Island).

Tortul constă din mai multe straturi de tort și budincă acoperite cu o mulțime de înghețată bogată. Versiunea New Orleans vine în orice număr de arome diferite, dar cele mai populare sunt ciocolata și lamaie - uneori ambele în același timp, ceea ce face ca unele decorațiuni interesante pentru tort. După cum vă vor spune localnicii, "nici o zi de naștere din New Orleans nu este completă fără un tort de bunăvoință". Iată o rețetă .

Tortul regelui:

Vive le roi! La un anumit moment al anului în New Orleans - adică de la Bobotează până la Fat marți - tortul regelui domnește suprem. Mai mult ca o pâine de cafea dulce (pentru a nu fi confundată cu un tort cu tematică de cafea), acest tort se face folosind un aluat măcinat, adesea umplut cu brânză topită, nuci, umplutură de praline pecană sau toate cele de mai sus, într-un inel. Este de multe ori acoperit cu glazură colorată în violet, verde și aur. Conține o figurină mică pentru copii și oricine găsește că este încoronat rege pentru această zi. Deși este minunat să fii rege, nu uita - dacă găsești acea figură, ești adesea obligat să plătești pentru petrecere data viitoare! Iată o rețetă .

Praline:

Pralina New Orleans este un lucru de frumos. Făcut pur și simplu din cremă, zahăr brun, unt și pecan, este servit ca o movilă și are o textura care se încadrează undeva între bomboane de caramel și arțar și fudge.

Acestea au fost inițial făcute de imigranți francezi care re-creează rețete de la domiciliu cu ingrediente locale (în Franța, pralinele timpului au fost făcute cu migdale), și au câștigat popularitate în zonă, devenind o tradiție onorată în timp. Reteta de mai jos.

Simplu praline New Orleans

  • 1 1/4 cesti de zahar alb
  • 1 cană de zahăr brun
  • 6 linguri de unt nesărat
  • Vârf de cuțit de sare
  • 1/2 cana lapte
  • 1 teaspoon vanilla extract
  • 1 1/2 căni prăjiți de pecan

Step 1 : Linia o foaie de copt cu hârtie pergament. Setați în lateral.

Pasul 2: În cratiță mare la foc mediu, combinați cele două tipuri de zahăr, unt, lapte, vanilie și pecan. Se amestecă frecvent.

Pasul 3: Se încălzește între 234 și 240 de grade F (112 până la 116 grade C) sau până când bomboana atinge etapa "mingii moi" - o picătură din ea formează o minge moale când picură într-o ceașcă de apă rece.

Pasul 4: Puneți pe lingurițe mari pe foaia de coacere pregătită.

Lăsați-l să se răcească complet înainte de servire

Roman bomboane:

Acesta este un taffy tras de mână, vândut în vagonul tras de mână de către aceeași familie din 1915. Mai mult și mai subțire decât o taffie tradițională de apă sărată, bomboanele vin într-un sortiment de arome de vanilie, ciocolată și căpșuni .


Fotografie prin sugari, Design & Food

Bulgari de zapada:

Toată lumea a auzit de gheață ras sau un con de zăpadă. În New Orleans, "bulgăre de zăpadă", așa cum se numește frecvent, este specială. Sunt foarte simple: gheața rasă și siropul aromat. Dar dragostea este în detalii.

O mașină inventată de New Orleans dă gheții o textura sub formă de pudră, mai degrabă decât crocantă, permițând ca aroma să fie absorbită în mod uniform, mai degrabă decât un tratament rece, cu toată aroma condensată la câteva băuturi puternice și apoi o jumătate de cești de gheață fără gust. Aromele sunt adesea amestecate în spații și sunt foarte variate - nu doar cireșe și lime aici. Topping-urile variază de la honeydew la piersici proaspeți până la ciocolată sau chiar lapte condensat îndulcit. Chiar mai bine? Sunt foarte ieftine - de obicei în gama de dolari. Iată o rețetă .

Turtles:

În cea mai mare parte a țării, o "broască țestoasă" este o cofetărie de ciocolată care implică caramel, ciocolată și nuci (de obicei pecan). În New Orleans, o astfel de confecție este mult mai probabil să fie numită "tortură". O broască țestoasă este, totuși, un tip de mâncăruri dense, cu pâine scurtă, cu un ciocolată grosolan de ciocolată asemănătoare fumătorului. E ceva asemănător cu o specialitate din Baltimore numită cookie-ul Berger. Unii brutari vor introduce patru pecani în vârfurile de fudge, cum ar fi "țestoasele", dar acest lucru nu este vital pentru un cookie de succes. Iată o rețetă .


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