Amandine (mini)

Name: Amandine (mini) - Mariuca C.
Ingredients: Base; 6 eggs 200g sugar 30ml water 30ml oil 2 tablespoons cocoa 8 tablespoons flour 1 teaspoon baking powder Cream; 3 egg yolks 150g powdered sugar 1 vial of rum essence 250g butter 3 tablespoons cocoa Syrup; 300ml water 200g sugar 1 vial of rum essence 3 packets of instant coffee To put on top; 300g dark chocolate 100ml liquid cream The moats are made from cappuccino cream; 1/2 pack of cream that is made cold 125ml cold milk.

Dessert - Amandine (mini) by Mariuca C. - Recipia

Mini Amandine Recipe: An Elegant and Flavorful Delight Who doesn't love a fine dessert with an intense chocolate flavor and a creamy texture? Amandines are those delights that instantly bring a smile to your face. This mini amandine recipe is perfect for impressing guests, but also for treating yourself in moments of personal indulgence. Moreover, it is a recipe that has been appreciated by many, and I decided to share my version with slight adjustments to achieve a truly remarkable result. Preparation time: 30 minutes Baking time: 35-40 minutes Total time: 1 hour and 10 minutes Number of servings: 12 mini amandines Ingredients For the Base: - 6 eggs - 200 g sugar - 30 ml water - 30 ml oil - 2 tablespoons cocoa - 8 tablespoons flour - 1 teaspoon baking powder For the Cream: - 3 egg yolks - 150 g powdered sugar - 1 vial of rum essence - 250 g butter (at room temperature) - 3 tablespoons cocoa For the Syrup: - 300 ml water - 200 g sugar - 1 vial of rum essence - 3 packets of instant coffee For Decoration: - 300 g dark chocolate - 100 ml liquid cream For the Cappuccino Cream: - ½ packet of instant cream (preferably cappuccino flavored) - 125 ml cold milk Preparation Steps Step 1: Preparing the Base 1. Separating the eggs: Start by separating the egg whites from the yolks. This step is essential to achieve a fluffy base. 2. Mixing the dry ingredients: In a bowl, sift the flour, cocoa, and baking powder. This step helps eliminate lumps and ensures an even texture for the base. 3. Beating the egg whites: Using a mixer, beat the egg whites with a pinch of salt until frothy. Gradually add the sugar and water, continuing to mix until you achieve a firm foam. 4. Preparing the yolks: In another bowl, mix the oil with the yolks as if making mayonnaise. This will make them airier and better integrated into the mixture. 5. Combining the ingredients: Add the yolk mixture to the egg whites, continuing to mix. Then, using a spatula, gently fold in the flour, cocoa, and baking powder mixture to avoid losing air from the egg whites. 6. Baking the base: Line a baking tray with parchment paper and pour in the mixture. Bake in a preheated oven at 180 degrees Celsius for 35-40 minutes. Check with a toothpick; it should come out clean. Step 2: Preparing the Syrup 1. Boiling the ingredients: In a saucepan, combine water, sugar, and instant coffee. Bring to a boil and let simmer for 5 minutes. Add the rum essence and allow the syrup to cool. Step 3: Preparing the Cream 1. The butter: Ensure the butter is at room temperature for easy mixing. Beat the butter with a mixer until fluffy. 2. Adding the sugar: Add the powdered sugar and continue mixing until completely dissolved. This step is crucial for achieving a smooth cream. 3. Incorporating the yolks: Add the yolks one by one, at 5-minute intervals, to ensure good homogenization. Finally, fold in the cocoa and rum essence. Step 4: Assembling the Amandines 1. Cutting the base: Once the base has cooled completely, cut it into two equal parts. 2. Soaking the first layer: Use half of the syrup to soak the first layer of the base. 3. Spreading the cream: Spread all the chocolate cream over this first layer. 4. Soaking the second layer: Repeat the same process with the second layer, then place it over the cream. Step 5: Decorating 1. Melting the chocolate: In a saucepan, melt the dark chocolate together with the liquid cream. Mix well until you achieve a homogeneous composition. 2. Applying the melted chocolate: Pour the melted chocolate over the cake, ensuring it is evenly distributed. 3. Final cooling: Refrigerate the cake for at least 30 minutes before slicing. Step 6: Preparing the Cappuccino Cream 1. The cappuccino cream: Prepare the instant cream according to the package instructions, using cold milk. 2. Decoration: Use a piping bag to decorate the cake with dollops of cappuccino cream. Practical Tips - Ingredient temperature: Ensure the butter is at room temperature. This will help achieve a lighter and smoother cream. - Cutting the cake: Use a knife dipped in hot water to cut the cake. This will prevent sticking and provide clean cuts. - Variations: You can add nuts, hazelnuts, or even some berries between the layers of cream for a touch of freshness and texture. Nutritional Benefits Amandines are delicious, but like many desserts, they are high in calories. A 100 g serving can contain about 400 calories, depending on the ingredients used. However, butter provides healthy fats, and cocoa brings antioxidants that can be beneficial for health. Frequently Asked Questions - Can I replace butter with margarine? While you can do this, butter offers a richer flavor and a superior texture to the cream. - How can I keep the cake fresh? It is recommended to store the cake in an airtight container in the refrigerator, where it can last a few days. - What drinks pair well with amandines? A sweet wine or a flavored cappuccino would perfectly complement this delicacy. Conclusion These mini amandines are not just a dessert, but a culinary experience that will take you on a journey of flavors and textures. Whether you serve them at a special occasion or simply want to treat yourself, I am sure they will be appreciated by everyone who tastes them. So, put on your chef's clothes and get cooking! Enjoy!

Amandine (mini)

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