Amandine with whipped cream
Amandines with whipped cream: a delicious and decadent recipe Preparation time: 30 minutes Baking time: 30 minutes Total time: 1 hour Number of servings: 12-16 servings Today's dessert is a true chocolate masterpiece that is sure to impress any sweet tooth. Amandines with whipped cream are sophisticated, yet easy-to-make cakes that combine rich flavors and smooth textures. Although this recipe has deep roots in culinary history, today I will present a modern version adapted to contemporary tastes. I will share with you not only the steps to make this delicious dessert, but also stories from my kitchen, useful tricks and serving suggestions. Let's get started! Ingredients needed *For the pastry:* - 6 eggs - 6 tablespoons sugar + 2 tablespoons for caramelizing - 3 tablespoons oil - 6 tablespoons flour - 1 teaspoon baking powder - 3 tablespoons cocoa - 1 phial rum essence *For the cream:* - 200 g chocolate (preferably dark, but can also be milk chocolate if you prefer) - 200 ml whipping cream - 50 g butter - 1 tablespoon cocoa - Rum essence *For the syrup:* - 100 g sugar - 100 ml water *For fondant:* - 250 g sugar - 75 ml water - 50 g honey - 150 g grated chocolate Preparation steps *Step 1: Preparing the burnt sugar syrup* Start by caramelizing the 2 tablespoons of sugar. Place the sugar in a small saucepan and leave over medium heat, stirring gently, until golden brown. Be careful not to burn it! Once a nice color, add a small amount of cold water, being careful of the hot steam. Leave to cool until the caramel is completely dissolved. *Step 2: Prepare the countertop* Separately, in two large bowls, beat the egg whites with a pinch of salt, gradually adding the 6 tablespoons of sugar until stiff and glossy. In another bowl, mix the egg yolks with the oil, rum essence and burnt sugar syrup. Pour the yolk mixture over the egg whites and gently fold using a spatula. Add the flour mixed with the baking powder and cocoa, stirring gently to keep the mixture aerated. Pour the mixture into a baking tray lined with baking paper (25x35 cm) and bake in a preheated oven at 180°C for 25-30 minutes or until it passes the toothpick test. Leave the pastry to cool completely. *Step 3: Making the cream* For the cream, melt the broken up chocolate into small pieces with the butter and whipping cream over a low heat. Stir constantly until smooth. Turn off the heat and leave to cool slightly, then add the rum essence. Transfer the cream to the freezer for at least 30 minutes to set slightly. *Step 4: Assemble the cake* When the top has cooled, cut it into two equal parts. Make a syrup of 100ml water and 100g sugar, boiling together until syrupy. Drizzle the cooled syrup over both sides of the shortbread. Remove the cream from the freezer and mix until it increases in volume and becomes fluffy. Fill the cream into the cupcakes and refrigerate until you are ready to prepare the fondant. *Step 5: Prepare the fondant* For the fondant, boil the water with the sugar. Once the mixture reaches a syrupy consistency, add the honey and simmer for a few minutes. Test the consistency by dripping a little syrup into a cup of cold water; if the drop doesn't splatter, it's ready. Transfer the syrup to a bowl of cold water and stir with a wooden spoon until it begins to whiten. Add the grated chocolate and stir until smooth. *Step 6: Finishing the cake* Remove the cake from the fridge, cut into cubes and pour the fondant over each piece. Decorate as you prefer, using chocolate chips or berries for a more elegant look. Serving suggestions and combinations Whipped cream almonds go perfectly with a cup of strong coffee or flavored tea. You can also serve them with vanilla ice cream or cherry sauce for a contrast of textures and flavors. Useful tips and tips - Make sure all the ingredients are at room temperature for a more homogeneous mixture. - For an even more intense taste, you can add a dash of coffee essence to the chocolate cream. - For a less sweet version, reduce the amount of sugar in the syrup and cream. Nutrition facts Each serving of whipped cream amandines contains about 250-300 calories, depending on the exact ingredients used. These cakes are a good source of carbohydrates thanks to the sugar and flour, but are also high in fat from the chocolate and cream. Eat in moderation, especially as they are extremely delicious! Frequently asked questions 1. Can I use white chocolate instead of dark chocolate? Yes, white chocolate will give a sweeter flavor, but be sure to adjust the sugar in the recipe. 2. Can I replace the whipping cream with another ingredient? You can use Greek yogurt or a vegan alternative, but the texture and taste will be different. 3. How can I keep almonds fresh? Keep them in an airtight container in the fridge, where they can keep fresh for up to 5 days. So, don't wait! Prepare these almandines with whipped cream and indulge in their delicate and refined taste. Enjoy!
Tags
Categories
Appetizers
Beverages
Celebrity chefs
Chef in the city
Children
Coffee
Conserve
Cook and smile
Culinary Games
Culinary School
Dessert
Diverse
Doughs and pastries
Drinks
Fish
Healthy Delights
International
Jakob Hausmann
Jam
Jamie Oliver
Meat
Miscellaneous
Over
Pasta/Pizza
Pickles
Plague
Salad
Sandwiches
Sauces
Savory
Season
Sezon
Slow cooking
Soups
Star Recipe
Syrup
Translated
Various
Vegan
