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Рецепт Very Chocolaty, Crispy Mille Feuille
by CookEatShare Cookbook

Very Chocolaty, Crispy Mille Feuille
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Ингредиенты

  • 3/5 c. (80 g) flour
  • 3 egg whites
  • 1/3 c. (75 g) butter
  • 1 tbsp cocoa pwdr
  • 4 tbsp whipping cream
  • 1 tbsp sugar
  • 1 good healthy pinch salt
  • 10 ½ ounce (300 g) dark chocolate (70% cocoa)
  • 1 2/3 c. (400 ml) whipping cream
  • 1/3 c. (70 g) butter
  • 2 unwaxed lemons
  • 1 tbsp cocoa
  • 1 tbsp icing sugar

Инструкции

  1. Heat the butter in a saucepan and clarify it by filtering it through a muslin cloth.
  2. Set aside
  3. Mix the flour and egg whites in a bowl, and then add in the cocoa, sugar, cream, salt and finally the clarified butter
  4. Mix well and leave to cold for 1 hour in the refrigerator
  5. After an hour, preheat the oven to 350°F (180°C)
  6. Place a sheet of parchment paper on a baking tray
  7. Place 1/3 of the pastry on top and roll it out in quite a thin circle or possibly rectangle, depending on the shape of the plate the cake will be served on
  8. Bake in the oven for 6 min
  9. Follow the same steps for the two other pastry discs
  10. Allow to cold on a rack
  11. Wash and zest the lemons
  12. Cut the butter into cubes
  13. Pour the cream into a saucepan and heat without letting it boil
  14. When it is warm, pour in the lemon zest and infuse for 15 min
  15. While the zest is infusing, grate the chocolate into a bowl. Filter the cream and pour in onto the chocolate, stirring vigorously
  16. Add in the cubes of butter, whisking constantly
  17. Let it cold
  18. When everything has cooled down completely, place a sheet of chocolate pastry onto the serving dish
  19. Put half of the ganache into a pastry bag and cover the pastry with ganache
  20. Place a second sheet of chocolate pastry on top and cover with more ganache
  21. Put the final sheet of pastry on top of the ganache and sprinkle with a mix of icing sugar and cocoa pwdr
  22. Put in the refrigerator or possibly somewhere very cold for 4 hrs before serving.