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Рецепт Italian mini cake BOCCONOTTO -Bocconotti
by Foodessa

Italian mini cake BOCCONOTTO -Bocconotti

Mini Italian cake specialties inspired from the Abruzzi region of Italy. Chocolate and almonds rise to the occasion with a blazing start to our newest year. Note: This recipe makes 12 muffin type cakes
...or if you have the tartelette moulds...about 20 bocconotti can be made.

For a detailed post...refer to:
http://www.foodessa.com/2016/01/italian-mini-cake-bocconotto-bocconotti.html

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  Италия Italian
  Порций: 12

Ингредиенты

  • . > (American / Metric measures) <
  • . > PASTRY DOUGH:
  • . 6 xLarge egg yolks
  • . 7 Tbsps. (105g) granulated sugar
  • . 3 Tbsps. (45ml) e.v. Olive oil
  • . 3 Tbsps. (45ml) grapeseed oil
  • . 1-1/2 cups + 1 Tbsp. (213g) All Purpose flour
  • .
  • . > FILLING:
  • . 6.2 oz. (175g) lightly roasted almonds
  • . 6.2 oz. (175g) bittersweet chocolate, chopped
  • . 12 Tbsps. (180g) granulated sugar
  • . 1/4 tsp. (1.25ml) ground cinnamon spice
  • . 6 xLarge egg whites
  • . pinch of sea salt
  • . 1 medium orange, finely zested
  • . 2 tsp. (10ml) Grand Marnier (or other Orange liquor)
  • .
  • . Dusting of icing sugar (optional)

Инструкции

  1. . PASTRY DOUGH: In a large bowl, beat the egg yolks and the sugar until foamy and creamy. Then, beat in the oil(s) for a few minutes more. Gradually sift in the flour. Only keep beating until all traces of flour have disappeared. With a spatula, finish combining by then scraping the dough onto a plastic wrap. Refrigerate, covered for about 1 hour or up to 24 hours. Note: If for more than 1 hour, you will need to soften the dough slightly by removing it from the refrigerator about 30 minutes before using it.
  2. . > FILLING: Meanwhile, prepare the filling. Put the first 4 ingredients into a food processor and grind together finely. Set aside. In another large bowl, whisk the egg whites with a pinch of salt until stiff (not dry) peaks. Fold the chocolate-almond mix gently and gradually into the beaten egg whites without deflating them. Add the orange zest and liquor last.
  3. . Oil the muffin pan surface and cavities generously. Position the rack in the center of the oven. Pre-heat the oven to 350F/180C/Gas4.
  4. . > ASSEMBLY: Weigh the pastry dough and divide equally to roll them out into the size of ping pong balls. Use your fingers to press each ball into and against the edges of each cavity. Place pan onto a baking sheet and then fill each cavity evenly with the filling.
  5. . BAKE for 27 minutes. Adjust timing down about 5 minutes if baking with the special tartelette moulds. Once removed from the oven, cool them completely on a rack. When cool, remove them very gently with a sharp edge. They can be dusted with icing sugar.
  6. . Store them in an airtight container for about a week or freeze them wrapped within parchment paper and into a freezer bag for about three months.
  7. . Happy baking from Claudia's kitchen...FOODESSA.com