Chocolate and praline cake
162g of dark chocolate
87g of butter
130g egg white
50g of yellow
65g whole eggs
112g of sugar
112g almond powder
50g of flour
a nice teaspoon of baking powder
a pinch of fleur de sel
a little butter ointment (about 20/30g)
60g almond/hazelnut praline
15g of flaky glitter or lace crepe
75g dark chocolate,
125g of liquid cream 30% minimum
15g of honey
15g of glucose
Dark chocolate icing:
200g of dark chocolate
25g cocoa butter
40g seed oil of reason reason output other neutral oil
Procedure of the recipe:
Boil the cream, honey and glucose in a saucepan. Pour it over the chocolate previously crushed, mix with a spatula and give a dip with a hand blender.
CHOCOLATE ALMOND BISCUIT
Preheat your oven to 160°. Place 60g chocolate and butter in a bowl and melt the mixture gently in a water bath. Meanwhile in a bowl, mix gently and with a spatula the 65g whole egg, yolks, almond powder, sugar, yeast and fleur de sel. until a nice homogeneous mass is obtained.
Add chocolate and warm but not hot melted butter to this mixture.
Whisk the egg whites into foamy and not too stiff snow and add them to the chocolate mixture in three steps. The first one to homogenize the mixture and the other two to bring lightness to the whole.
Then add the flour and the rest of the crushed chocolate.
Bake for 40 minutes of cooking, all right for me. To be sure, check ten minutes before the end by planting a sharp knife, it must come out clean.
Let it cool completely.
Mix the praline with the puff pastry.
Strawberry & Lychee Jelly Tart with Shortbread Crust
1 3/4 cup regular flour
1/3 cup powdered sugar
100 gram regular / dairy-free butter
1 tsp vanilla extract
Pinch of salt
2-3 cups fresh strawberries
1 cup lychee (can)
1 cup lychee water (can)
1/2 cup almond milk / soy milk
2-3 tbsp sweetener (caster sugar/ maple syrup)
1 tsp agar agar powder
To make the crust:
Place all ingredients in a food processor, pulse until everything is incorporated (do not overmix)
Transfer dough to desired tart pan, press the dough firmly to the side and bottom of the pan, shape it well.
Once done, store it in the chiller for 15 minutes to firm up. Meantime, preheat your oven to 175 degrees Celsius.
Right before baking, pierce all over the bottom of the crust with a fork. Then bake it for 20-25 minutes or until the edges become golden brown.
Remove it from the oven and let it cool on the wire rack while you make the filing. •
To make the filing:
Place strawberry and lychee in a blender, blend until very smooth. Strain the mixture to discard seeds. Set aside.
Place lychee water, milk, agar powder and sugar in a pot. Bring the mixture to a boil, stirring constantly with a wire whisk, cook until sugar and agar agar has completely dissolved (about 10 minutes)
Turn off the heat, add in the prepared juice. Stir to combine well.
Strain the mixture before pouring it over to cooled tart shell, then let it sit on counter for 10 minutes before transferring it to the chiller to set.
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