Mini fondant cakes (Special Easter Edition)

Mini Amandine with Fondant – Special Easter Edition

Welcome to the world of sweet delights! Today, I will introduce you to a recipe that blends tradition and refinement: Mini Amandine with Fondant. These little treats are perfect for Easter celebrations but can be enjoyed anytime. The rich aroma of chocolate, the velvety texture of the cream, and the glossy fondant glaze will make you fall in love. As for the story behind these pastries, they have become a symbol of bakeries, bringing joy and nostalgia every time they are served. Let's get started!

Preparation Time:
- Preparation time: 40 minutes
- Baking time: 35 minutes
- Total time: 1 hour and 15 minutes
- Servings: 20 mini amandine

Ingredients:

For the Base:
- 7 eggs
- 10 tablespoons of sugar
- 7 tablespoons of flour
- 3 tablespoons of cocoa powder
- 1 teaspoon of baking powder
- 7 tablespoons of oil
- 7 tablespoons of water

For the Cream:
- 200-250 g butter (at room temperature)
- 2 eggs
- 250 g sugar
- 200 ml milk
- 2 tablespoons of cornstarch
- 3 tablespoons of cocoa powder
- 2 tablespoons of rum

For the Syrup:
- 400 ml water
- 4 packets of cappuccino with rum
- 3 tablespoons of sugar

For the Fondant:
- 500 g sugar
- 250 ml water
- 1 tablespoon of honey
- 3 tablespoons of cocoa powder

Decoration:
- Silver dragees
- Melted white chocolate
- Mini Raffaello candies

Preparation Steps:

1. Preparing the Base
1. Separating the eggs: Start by separating the egg whites from the yolks. It is essential for the egg whites to be in a clean bowl to achieve a firm foam.
2. Beating the egg whites: Add a pinch of salt to the egg whites and beat them until frothy. Gradually add the sugar and continue mixing until fully dissolved and you achieve a glossy foam.
3. Adding wet ingredients: Gently incorporate the oil and water, then add the egg yolks and mix well.
4. Dry ingredients: In another bowl, combine the flour with cocoa powder and baking powder. Gradually fold this mixture into the egg mixture, carefully mixing from the bottom up to maintain the airiness.
5. Baking the base: Line a 35x25 cm baking tray with parchment paper. Pour in the batter and bake in a preheated oven at 180°C for 35 minutes or until a toothpick comes out clean. Let the base cool completely.

2. Preparing the Cream
1. Mixing: In a bowl, beat the eggs with the sugar until frothy. Add the cornstarch and milk, then place the mixture over low heat, stirring continuously until thickened.
2. Incorporating the butter: Beat the butter at room temperature until creamy. Gradually add the cooled cream and cocoa, mixing well. Finally, add the rum and blend until smooth.

3. Preparing the Syrup
1. Boiling: In a pot, combine the water with the sugar and cappuccino packets. Boil for about 5 minutes until the sugar is fully dissolved. Let it cool.

4. Preparing the Fondant
1. Preparation: Place a bowl in the refrigerator or freezer a few hours before making the fondant. In a large pot, add water and pour the sugar in the center, ensuring it does not touch the sides of the pot. Boil until you get a syrup that forms a ball in cold water.
2. Incorporating honey: Once the syrup is ready, add the honey and transfer it to the chilled bowl. Whip at high speed until it thickens and turns white.
3. Working with fondant: To work with the fondant, place it over a double boiler, add cocoa powder, and mix well. If it’s too thick, you can add 2-3 tablespoons of water.

5. Assembling the Mini Amandines
1. Layering: On a platter, place the first layer of the base and soak it with half of the syrup. Add an even layer of cream, then place the second layer of the base on top, which you have previously soaked.
2. Chilling: Refrigerate the cake to allow the cream to set. Once set, trim the edges of the cake and cut it into pieces of 4 cm each.
3. Glazing: Cover each piece with fondant, allowing it to drip slightly. Decorate with melted white chocolate, silver dragees, and mini Raffaello candies.

Practical Tips:
- Quality ingredients: Use fresh, high-quality ingredients, especially the butter and chocolate, for a perfect taste.
- Ingredient temperature: Ensure all ingredients are at room temperature for easy incorporation.
- Serving suggestion: Mini amandines can be served alongside a cup of coffee or fragrant tea, providing a pleasant contrast between sweet and bitter.

Nutritional Information:
- Calories: Approximately 250 kcal per serving (varies depending on ingredients used).
- Nutritional benefits: These pastries contain protein from eggs and healthy fats from butter, but consumption should be moderate due to sugar and calorie content.

Frequently Asked Questions:
- Can I use a different type of alcohol in the cream? Absolutely! You can replace the rum with vanilla extract or another type of liqueur, depending on your preferences.
- How do I keep the mini amandines fresh? Store them in an airtight container in the refrigerator; they can be consumed even after a few days, but they are most delicious in the first 2-3 days after preparation.
- Can I substitute the cocoa powder? You can use carob powder for a caffeine-free option or omit the cocoa in the cream for a milder version.

Conclusion
These Mini Amandine with Fondant are not only a delight for the taste buds but also a true culinary masterpiece. Whether you prepare them for holidays or a special occasion, they are sure to impress everyone who tastes them. So, put on your chef's attire and unleash your creativity. Enjoy!