Amandine (mini)

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!