Assorted Pastries

Name: Assorted Pastries - Vasilica O.
Ingredients: Miniamandine Blat: 9 eggs 9 lg sugar 8 lg flour 2 lg cocoa 1 baking powder Cream: 300 ml liquid whipped cream 300 g bitter chocolate 100 g sugar 1 vial rum essence Syrup: 200 g sugar 250 ml water rum

Desert - Assorted Pastries by Vasilica O. - Recipia

Preparation of Miniamandine: We start by preparing a delicious base, which will serve as the foundation for this refined cake. We mix the necessary ingredients - flour, sugar, eggs, melted butter, and baking powder - until we obtain a homogeneous mixture. After pouring the batter into the baking tray lined with parchment paper, we bake it at a moderate temperature, taking care not to leave it in the oven too long to avoid drying out. Once the base is baked, we remove it and let it cool completely on a wire rack to allow air circulation and prevent condensation from forming. After the base has cooled, we carefully cut it into two equal parts. Now comes the essential stage - soaking. We prepare a syrup from water and rum, which we boil slightly to combine the flavors. Using a brush or a spoon, we evenly distribute the syrup over the two halves of the base, ensuring they are well soaked but not excessively soggy. To prepare the cream, we melt chocolate together with liquid cream and sugar, continuously stirring over low heat. It is important not to let the mixture boil, but just to melt well. Once the chocolate is perfectly integrated, we let the mixture cool, then put it in the fridge for about two hours. After the cream has thickened, we use a mixer to whip it, achieving an airy and creamy texture. We fill the base with this generous layer of cream, and then let it chill for a few hours to set well. After chilling, we cut the cake into small squares, preparing to glaze them. We use melted chocolate or cocoa fondant, coating each piece with a glossy layer. Thus, our miniamandines become not only delicious but also aesthetically appealing. Preparation of Lemon Diplomat with Roll Sheets: We start by making the composition for the sheets, using the same ingredients as for a regular base, but this time we bake them into three thin sheets on parchment paper. After the sheets have completely cooled, we turn our attention to the cream. In a small saucepan, we put the eggs together with the sugar and heat them over low heat, stirring constantly, until we obtain a fluffy and homogeneous cream. We let it cool slightly, then add the previously hydrated gelatin in 100 ml of cold water, mixing well. We pour this composition over the whipped cream, carefully integrating to avoid losing air from the cream. We also add the dessert cream prepared according to the package instructions, ensuring we have a fine and creamy texture. We let the cream set for about 30 minutes before filling the roll sheets. After we have filled the sheets with the obtained cream, we grate white chocolate over one of them, while on the other we pour a glaze made from egg whites, forming an elegant pattern with melted chocolate. Thus, in a single action, we manage to create two distinct cakes with unique appearances and tastes, each offering an unforgettable experience.

Ingredients

Miniamandine Blat: 9 eggs 9 lg sugar 8 lg flour 2 lg cocoa 1 baking powder Cream: 300 ml liquid whipped cream 300 g bitter chocolate 100 g sugar 1 vial rum essence Syrup: 200 g sugar 250 ml water rum

Assorted Pastries

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