Amandine

Name: Amandine - Stela D.
Ingredients: for the base 8 eggs 8 tablespoons flour 8 tablespoons brown sugar 50 ml oil 4 tablespoons cocoa 1 teaspoon baking powder for the cream 200 gr unsalted butter (I used low; fat butter) 2 egg yolks 100 gr rum chocolate 100 gr powdered sugar (if you want it sweeter; you can increase the amount of sugar) 30 ml condensed milk (I didnt have sweet milk and used condensed milk) for the syrup 500 ml water 7 tablespoons brown sugar 3 tablespoons cocoa 20 ml Sheridans li

Dessert - Amandine by Stela D. - Recipia

Delicious Amandine Recipe: A Quick and Dietetic Dessert On a sunny day, I decided it was time to try a recipe for amandines, inspired by my friend Gaby's appetizing photos. I let my imagination run wild and adapted the recipe with what I had on hand. The result? A dessert that was not only delicious but also quite dietetic! Let's see step by step how we can create these wonderful amandines. Preparation Time: 30 minutes Baking Time: 40 minutes Total Time: 1 hour and 10 minutes Number of Servings: 12 servings Ingredients For the Base: - 8 eggs - 8 tablespoons of flour - 8 tablespoons of raw sugar - 50 ml oil - 4 tablespoons of cocoa - 1 teaspoon of baking powder For the Cream: - 200 g unsalted butter (preferably low-fat) - 2 egg yolks - 100 g rum chocolate - 100 g powdered sugar (adjust to taste) - 30 ml condensed milk (or sweet milk, if preferred) For the Syrup: - 500 ml water - 7 tablespoons of raw sugar - 3 tablespoons of cocoa - 20 ml Sheridans liqueur (or rum, if available) For the Glaze: - 150 g rum chocolate - 1 cube of butter - 30 ml condensed milk Decoration: - A little whipped cream - Candied cherries Step-by-Step Instructions Step 1: Preparing the Base 1. Start by preparing all the ingredients for the base. Make sure the eggs are at room temperature, as this helps achieve a firmer meringue. 2. Beat the egg whites with a mixer on high speed until frothy. Gradually add the raw sugar, continuing to mix until a shiny and firm meringue forms. 3. In another bowl, mix the egg yolks with the oil until a homogeneous mixture is achieved. Carefully fold the yolks into the meringue using a spatula to avoid losing air from the mixture. 4. Sift the flour, cocoa, and baking powder over the egg mixture and gently mix until all ingredients are incorporated. Step 2: Baking the Base 5. Preheat the oven to 180 degrees Celsius. Choose a rectangular baking pan and grease it with butter, then place parchment paper at the bottom. 6. Pour the base mixture into the pan and level the surface. Bake for about 40 minutes or until the base passes the toothpick test (the toothpick should come out clean). 7. After baking, remove the base from the oven and let it cool completely in the pan. Step 3: Preparing the Syrup 8. In a saucepan, combine the water, raw sugar, and cocoa. Let it simmer on low heat for 5-10 minutes, stirring occasionally. Once the syrup thickens slightly, let it cool and add the liqueur. Step 4: Preparing the Cream 9. In a bowl, beat the butter with the powdered sugar until creamy and fluffy. 10. Melt the chocolate in a double boiler and add the egg yolks, mixing well. Add the condensed milk and let it simmer for a few minutes, then let it cool. 11. Once the egg cream has cooled, carefully fold it into the buttercream, mixing until homogeneous. Step 5: Assembling the Amandines 12. Cut the cooled base in half horizontally. 13. Soak the first half of the base with the prepared syrup, then spread the cream evenly over it. 14. Place the second half of the base on top, ensuring it is well pressed. Refrigerate the amandines for about an hour to set well. Step 6: Preparing the Glaze 15. Melt the glaze chocolate in a double boiler together with the butter and condensed milk. Mix well until it becomes a smooth mixture. 16. Let the glaze cool slightly before pouring it evenly over the amandines. Step 7: Serving 17. Once the glaze has set, cut the amandines into squares of desired size. 18. Decorate each piece with a little whipped cream and a candied cherry for an attractive look and an extra burst of flavor. Useful Tips - For a more intense flavor: You can add rum or vanilla essence to the buttercream. - Variations: Instead of Sheridans liqueur, you can use a fruit syrup to keep the dessert non-alcoholic. - Diet: These amandines can be considered dietetic due to the use of low-fat ingredients and raw sugar. - Recommended Drinks: This dessert pairs perfectly with a rich black coffee or a fruit tea. Frequently Asked Questions Can I use white chocolate instead of rum chocolate? Yes, white chocolate can provide a different taste, but it is delicious. How can I make these amandines less sweet? Reduce the amount of sugar in the buttercream and use chocolate with a higher cocoa content. Can the amandines be frozen? Yes, the amandines can be frozen, but it is recommended to freeze them without the glaze. The glaze may become grainy after thawing. How many calories are in a serving of amandines? A serving of amandines has approximately 250-300 calories, depending on the ingredients used. Now that you have all the necessary information, it's time to get cooking! These amandines are perfect for any occasion or simply to indulge your taste buds. Don't forget to share the result with your loved ones!

Amandine

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