Sweets in the USA, milk chocolate and white

How sweets work in the USA, chocolate with milk and eggs

I share today the formula of the cake I made for the birthday of my mom which is the 24 of December ... For us the night of the Christmas Eve, notwithstanding the log, there is cake ! 

What's more, an extraordinary cake, mother is "requesting" and realizes what it needs: a chocolate-rich cake with a layer of USA that chips! No issue for me, I adore it too ;- ) Challenge raised with this entremets made out of a dacquoise with almonds, a layer of fresh praline (vital!), And a drain chocolate mousse in which is slipped a smooth white chocolate embed. 

A 100% gourmet cake that has been consistent! My man cherished and I as well, to let you know all that I think it is the best cake I have possessed the capacity to make since I endure ... to revamp one year from now . 

fixings: 

(for a square form of 20cm) 

For the dacquoise: 

• 20g of flour 
• 60g of almond powder 
• 70g icing sugar 
• 2 egg whites 
• 30g of powdered sugar 

For firm praline: 

• 100g of pralinoise (foal 1848, chocolate beam) 
• 5 crêpes dentelles Gavottes 
• For the smooth white chocolate embed: 
• 100g of entire fluid cream 
• 1 egg yolk 
• 10g of sugar 
• 100g of white chocolate 

For drain chocolate mousse: 

• 150g drain chocolate 
• 5 cl of drain 
• ½ sheet of gelatin 
• 20 cl of fluid entire cream 

Readiness: 

From the rich white chocolate embed: (to be set up ahead of time) 

Step 1

Soften the white chocolate in a bain marie. 

Step 2

Warmth cream until the point when initially bubble. 

Step 3

Whip the yolk with the sugar until the point when it is foam, pour a large portion of the cream on the blend, at that point blend in the container with whatever remains of the cream.

 

Step 4

Place on low warmth and let the blend thicken while mixing, with respect to a custard. 

Step 5

Pour the cream on the chocolate in two parts, blend by round movement in the middle to make an emulsion. Once the arrangement is smooth and homogeneous, empty it into a squared 18cm (fizzling that in the one of 20). 

Step 6

Place in the cooler 4 hours least. 

From the dacquoise: 

Step 1

In a bowl, filter the flour with the almond powder and the icing sugar. 

Step 2

Whisk the whites and include 30g of powdered sugar. Tenderly blend in the powdered, snow-white blend with a maryse. 

Step 3

Empty the blend into a stainless steel square, smooth and sprinkle with a thin layer of filtered icing sugar, let it outside layer 10 minutes, preheat the stove to 190 ° C. 

Step 4

Prepare for 15 to 20 minutes, looking for cooking. Permit to cool and after that expel the stainless steel square. 

Firm praline: 

Step 1

Dissolve the pralinoise in a bain marie. In the mean time smash the crêpes Gavottes with a moving pin. 

Step 2

Once the pralinoise is dissolved, include the disintegrated disintegrates out of the warmth and blend. 

Step 3

Place the dacquoise on a serving dish and spread the praliné to finish everything. Hold in the cooler to influence it to solidify. 

From mousse to drain chocolate: 

Step 1

Place the gelatin sheet in a bowl of icy water. 

Step 2

Soften the chocolate in a bain marie. In parallel heat the drain to the point of boiling, out of the fire include the depleted gelatin and blend well. 

Step 3

Pour the drain in 3 times on the dissolved chocolate blending great each time. Let cool. 

Step 4

Place the whipped cream, pour the cooled chocolate on the whipped cream and tenderly fuse it with a maryse. 

Dressage: 

Step 1

Put the squared square of 20cm of rhodoid paper, at that point organize the dacquoise by focusing it, pour half of the drain chocolate mousse onto it, influencing it to hold fast well to the edges of the form to totally cover the edges of the dacquoise so that, it is not any more obvious. 

Step 2

Place the still solidified white chocolate embed in the focal point of the entremets, additionally there ought not be noticeable outwardly of the cake, pour whatever remains of drain chocolate mousse and after that smooth at first glance. 

Step 3

Place in the cooler no less than 6h, in a perfect world one night. 

Step 4

The following day, unmold the cake and expel the rhodoid. 

Step 5

Cover the entremets when it leaves the cooler splash bomb velvet impact or a coating mirror impact as here for instance, enliven as you like. 

Step 6

Place the entremets on a serving dish and permit to defrost no less than 6 hours in the cooler before tasting. Expel the entremets 15/20 minutes from new before it.