Soaked amandines are a classic dessert, with a deep chocolate flavor and a glossy fondant glaze that brings back pleasant childhood memories. This elegant dessert is perfect for special occasions, but also to add a touch of joy to ordinary days. In this recipe, I will guide you step by step to achieve delicious amandines with an intense chocolate taste, and I will provide you with useful tips to customize them to your preferences.
Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Number of servings: 12
Ingredients:
For the amandine base:
- 4 eggs
- 100 g sugar
- 100 g flour
- 30 g cocoa powder
- 1 teaspoon baking powder
- 50 g melted butter
For the syrup:
- 200 ml water
- 150 g sugar
- 50 ml rum (or rum essence)
For the chocolate cream:
- 200 g dark chocolate
- 200 ml heavy cream
- 1 tablespoon butter
For the fondant glaze:
- 250 g fondant
- 50 ml water
- A few drops of vanilla essence (optional)
Instructions:
1. Start by preparing the amandine base. Preheat the oven to 180°C and line a 20x30 cm baking tray with parchment paper.
2. In a bowl, beat the eggs with the sugar until the mixture becomes fluffy and light in color. It is essential to achieve an airy texture for a light base.
3. In another bowl, sift the flour, cocoa powder, and baking powder. Add the dry ingredients to the egg mixture, folding gently with a spatula to avoid losing air.
4. Finally, add the melted butter and mix gently until combined. Pour the mixture into the prepared tray and level the surface.
5. Bake the base in the preheated oven for 25 minutes, then let it cool completely in the tray.
6. While the base cools, prepare the syrup. Boil the water with the sugar and rum in a saucepan, stirring until the sugar is completely dissolved. Let the syrup cool.
7. For the chocolate cream, melt the dark chocolate in a bain-marie or microwave, being careful not to burn it. In another bowl, whip the heavy cream until firm, then fold in the melted chocolate and butter. Mix gently until combined.
8. Once the base has cooled, cut it into squares or rectangles. Soak each piece in the syrup, ensuring they are well soaked for a rich and moist flavor.
9. Fill each piece with the chocolate cream using a pastry bag or a spoon. Place them on a platter and refrigerate for 30 minutes to set the cream.
10. Finally, prepare the fondant glaze. In a small saucepan, combine the fondant with water and, if desired, a few drops of vanilla essence. Heat gently until it becomes fluid and smooth.
11. When the glaze is ready, pour it evenly over the filled amandines and let it set.
Serving and variations:
Amandines are served cold, straight from the fridge. You can decorate them with pieces of fruit or grated chocolate for a more attractive appearance. Instead of rum, you can use orange essence for a fresher taste or add ground nuts to the chocolate cream for a crunchy texture.
These soaked amandines are truly a delight worth trying. With a little patience and attention to detail, you will be able to recreate the magic of old-time patisseries at home. Bon appétit!
Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Number of servings: 12
Ingredients:
For the amandine base:
- 4 eggs
- 100 g sugar
- 100 g flour
- 30 g cocoa powder
- 1 teaspoon baking powder
- 50 g melted butter
For the syrup:
- 200 ml water
- 150 g sugar
- 50 ml rum (or rum essence)
For the chocolate cream:
- 200 g dark chocolate
- 200 ml heavy cream
- 1 tablespoon butter
For the fondant glaze:
- 250 g fondant
- 50 ml water
- A few drops of vanilla essence (optional)
Instructions:
1. Start by preparing the amandine base. Preheat the oven to 180°C and line a 20x30 cm baking tray with parchment paper.
2. In a bowl, beat the eggs with the sugar until the mixture becomes fluffy and light in color. It is essential to achieve an airy texture for a light base.
3. In another bowl, sift the flour, cocoa powder, and baking powder. Add the dry ingredients to the egg mixture, folding gently with a spatula to avoid losing air.
4. Finally, add the melted butter and mix gently until combined. Pour the mixture into the prepared tray and level the surface.
5. Bake the base in the preheated oven for 25 minutes, then let it cool completely in the tray.
6. While the base cools, prepare the syrup. Boil the water with the sugar and rum in a saucepan, stirring until the sugar is completely dissolved. Let the syrup cool.
7. For the chocolate cream, melt the dark chocolate in a bain-marie or microwave, being careful not to burn it. In another bowl, whip the heavy cream until firm, then fold in the melted chocolate and butter. Mix gently until combined.
8. Once the base has cooled, cut it into squares or rectangles. Soak each piece in the syrup, ensuring they are well soaked for a rich and moist flavor.
9. Fill each piece with the chocolate cream using a pastry bag or a spoon. Place them on a platter and refrigerate for 30 minutes to set the cream.
10. Finally, prepare the fondant glaze. In a small saucepan, combine the fondant with water and, if desired, a few drops of vanilla essence. Heat gently until it becomes fluid and smooth.
11. When the glaze is ready, pour it evenly over the filled amandines and let it set.
Serving and variations:
Amandines are served cold, straight from the fridge. You can decorate them with pieces of fruit or grated chocolate for a more attractive appearance. Instead of rum, you can use orange essence for a fresher taste or add ground nuts to the chocolate cream for a crunchy texture.
These soaked amandines are truly a delight worth trying. With a little patience and attention to detail, you will be able to recreate the magic of old-time patisseries at home. Bon appétit!