And finally I'm back with a nice sweet little thing! You must know, and maybe some of you will know that a few weeks ago spotted the blog and its simply heavenly dEleciously contest. I meditated for a long time: whether to participate in, what, and how to match without falling into obvious citrus and chocolate (aka the ingredient required). You will ask, but why citrus? And I say, because for me the chocolate, what makes me really mad, it's dark and go strictly with cinnamon and orange. Point. So if I just wanted to participate in the contest of Ele, I would have done only with these three ingredients: the pinnacle of enjoyment for me.
So I thought, I thought, and between one and another chapter in the history of Christianity and a cult eriticale of the second century AD (February 10 I have yet another examination of the history of Christianity, to be precise), I finally decided. I propose a Bavarian, very classic preparation you say, but it has its strong taste of dark chocolate combined with the freshness and sweetness of the orange and soft cinnamon caramel: all on a sponge cake black & white version Rum and flavored with orange.
Bavarian black orange caramel and cinnamon
Ingredients for a Bavarian of about 11 cm in diameter
For the sponge: 2 eggs
75 g flour 75 g sugar
peel grated 1 / 2 orange
a tiny pinch of
salt 2 tablespoons unsweetened cocoa
Preheat the oven to 160/170 degrees. Beat eggs with sugar at room temperature for a long long time (like 15-20 minutes) until tripled in volume. Add the sifted flour, mixing very slowly from the bottom up, then orange peel, and finally the salt. Grease and flour your mini-mold and pour a sparse half of the dough. Gently add the other half the sifted cocoa powder, once built to pay even this mini-mold in a spoon, being careful not to overlap with those black tablespoons white. When finished, take a toothpick to mix the dough and enjoy the black and white, so just get a marble effect. Bake for 35/40 minutes as usual NEVER open the oven half an hour before it is passed and to do the knife test to see if the sponge is cooked. Remove from oven and let cool on a rack. Step 1: Completed.
For the Bavarian cream with cinnamon caramel (recipe by Pierre Hermé 'desserts préférés Mes' p. 146)
125 g cream 35 g sugar 140 g of milk
fresh whole
1 / 2 stick of cinnamon a good divided into two
2 g gelatin 2 egg
average
Soften gelatin in cold water. Fit not too much cream and set aside in a cool place (these days out on the balcony is perfect ^_^). Bring the milk to a boil: melt together in a saucepan over low heat a tablespoon of sugar and cinnamon together. When the milk boils, turn off the heat and set aside. Once ready pour the hot milk caramel and put on the fire. Stir to dissolve the caramel for good. When it boils remove from heat and strain the milk. If you want you can rinse the cinnamon and let it dry with a view to next use. Now squeeze the jelly. Assemble the 2 egg yolks with remaining sugar, add the hot milk scented with cinnamon and put on very low heat: be careful mixing with a wooden cucchaio and not to exceed the 85 ° - for mere mortals who do not equipped with a thermometer, practically it must not boil, otherwise it becomes a subspecies of pancake water, yuck! In short, this cream to thicken anglaise and set aside until it is cold. At this point, add the gelatin and sieve. Combine that remains of the poor previously whipped cream and pour the mixture into a mold round slightly smaller than the mold that you will use for the cream (so that when Mounting the Bavarian white not see). It must be about 1 cm thick or so. Unfortunately, the rest of the cream is eaten soooooo easily! Put this Bavarian cinnamon candy in the freezer until further notice. Step 2: Completed.
Bavarian dark chocolate and orange
100 g of milk, 2 egg
average
40 g sugar 60 g dark chocolate very good, I recommend
So I thought, I thought, and between one and another chapter in the history of Christianity and a cult eriticale of the second century AD (February 10 I have yet another examination of the history of Christianity, to be precise), I finally decided. I propose a Bavarian, very classic preparation you say, but it has its strong taste of dark chocolate combined with the freshness and sweetness of the orange and soft cinnamon caramel: all on a sponge cake black & white version Rum and flavored with orange.
Bavarian black orange caramel and cinnamon
Ingredients for a Bavarian of about 11 cm in diameter
For the sponge: 2 eggs
75 g flour 75 g sugar
peel grated 1 / 2 orange
a tiny pinch of
salt 2 tablespoons unsweetened cocoa
Preheat the oven to 160/170 degrees. Beat eggs with sugar at room temperature for a long long time (like 15-20 minutes) until tripled in volume. Add the sifted flour, mixing very slowly from the bottom up, then orange peel, and finally the salt. Grease and flour your mini-mold and pour a sparse half of the dough. Gently add the other half the sifted cocoa powder, once built to pay even this mini-mold in a spoon, being careful not to overlap with those black tablespoons white. When finished, take a toothpick to mix the dough and enjoy the black and white, so just get a marble effect. Bake for 35/40 minutes as usual NEVER open the oven half an hour before it is passed and to do the knife test to see if the sponge is cooked. Remove from oven and let cool on a rack. Step 1: Completed.
For the Bavarian cream with cinnamon caramel (recipe by Pierre Hermé 'desserts préférés Mes' p. 146)
125 g cream 35 g sugar 140 g of milk
fresh whole
1 / 2 stick of cinnamon a good divided into two
2 g gelatin 2 egg
average
Soften gelatin in cold water. Fit not too much cream and set aside in a cool place (these days out on the balcony is perfect ^_^). Bring the milk to a boil: melt together in a saucepan over low heat a tablespoon of sugar and cinnamon together. When the milk boils, turn off the heat and set aside. Once ready pour the hot milk caramel and put on the fire. Stir to dissolve the caramel for good. When it boils remove from heat and strain the milk. If you want you can rinse the cinnamon and let it dry with a view to next use. Now squeeze the jelly. Assemble the 2 egg yolks with remaining sugar, add the hot milk scented with cinnamon and put on very low heat: be careful mixing with a wooden cucchaio and not to exceed the 85 ° - for mere mortals who do not equipped with a thermometer, practically it must not boil, otherwise it becomes a subspecies of pancake water, yuck! In short, this cream to thicken anglaise and set aside until it is cold. At this point, add the gelatin and sieve. Combine that remains of the poor previously whipped cream and pour the mixture into a mold round slightly smaller than the mold that you will use for the cream (so that when Mounting the Bavarian white not see). It must be about 1 cm thick or so. Unfortunately, the rest of the cream is eaten soooooo easily! Put this Bavarian cinnamon candy in the freezer until further notice. Step 2: Completed.
Bavarian dark chocolate and orange
100 g of milk, 2 egg
average
40 g sugar 60 g dark chocolate very good, I recommend
2 g gelatin 125 g of fresh cream 1 tablespoon
orange juice
Soften gelatin in cold water. Heat the milk and keep aside. Melt the chocolate in a double boiler and in the meantime just mount the egg yolks with sugar and add the milk hot. Thicken on the fire just as I described a few lines higher. Once ready, the cream should be made to cool slightly then add the melted chocolate. Add more orange juice. Whip cream and squeeze the jelly. Combine it with chocolate sauce, sieve and add cream. Now we have to be timely in the assembly: the Bavarian as such tends to harden rather quickly. Then in step 3 to complete and pass the grand finale!
For the grand finale!
Cut the sponge cake at a height of about 1 cm and a few millimeters, not more. Adagiamolo the bottom of our mini-mold and prepare a wet from water, sugar, rum and orange peel (all strictly to eye ... forgive me!). Dampen the sponge and prepare a pastry bag to apply a thin, even layer of Bavarian chocolate. Remove the cream from the freezer with cinnamon and place the center of the mini-mold (I try not to touch the edges) and complete the remainder of Bavarian chocolate. Try to be careful and do not leave holes. Now put the Bavarian fast for at least an hour in the freezer and then in the fridge. Complete with a topping of chocolate or a glaze. I preferred the topping because Coooooool coooooola more and more I sbaaaaaaaavo.
's all. The Bavarian is gone within a few nanoseconds. The contest is called 'lick your fingers' and me and my sweet half the licking we all twenty! And after all this I think is essential.
With this recipe I participate in the contest:
For the grand finale!
Cut the sponge cake at a height of about 1 cm and a few millimeters, not more. Adagiamolo the bottom of our mini-mold and prepare a wet from water, sugar, rum and orange peel (all strictly to eye ... forgive me!). Dampen the sponge and prepare a pastry bag to apply a thin, even layer of Bavarian chocolate. Remove the cream from the freezer with cinnamon and place the center of the mini-mold (I try not to touch the edges) and complete the remainder of Bavarian chocolate. Try to be careful and do not leave holes. Now put the Bavarian fast for at least an hour in the freezer and then in the fridge. Complete with a topping of chocolate or a glaze. I preferred the topping because Coooooool coooooola more and more I sbaaaaaaaavo.
's all. The Bavarian is gone within a few nanoseconds. The contest is called 'lick your fingers' and me and my sweet half the licking we all twenty! And after all this I think is essential.
With this recipe I participate in the contest:
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