dessert recipe prepared by a French pastry chef Damien Pishioneri.If you love chocolate, this dessert is for you, and the attractiveness of the prescription that the necessary ingredients at any time is at hand at each hostess.Cold autumn evenings, treat your favorite bright and at the same time soft chocolate-flavored coffee that will be in harmony with the aroma of sweet tea.
On 8 servings you will need:
Butter - 130 g
Powdered sugar - 50 g
Wheat flour - 250 g chicken egg
- 3 pieces.
Cocoa powder - 50g Cream
30-33% - 250 ml
Ground coffee - 30 g
Chocolate - 250 g
Preparation:
Recipe recommends the addition of each new ingredient first whipping the mass in the mixer, andthen stir it by hand shovel.
So, in a bowl for the mixer, mix butter (100g) caster sugar (50 g) and put whipped a low speed.
Beat eggs, add half of the flour (125 g), and beat the ground.Add the second half of the flour (125 g) and cocoa (50 g).Re-whisk mass.
You will get a soft and smooth dough.Gather it into a ball and place in refrigerator for 2 hours.The dough may be stored in the refrigerator for longer.
While the dough cools, prepare the chocolate and coffee cream.Boil cream (250 ml) and add coffee (30 g).Leave the cream to heat for 10 minutes.Meanwhile smash chocolate (250 g) and cut into pieces of an oil (30 g).
Strain the cream into the chocolate and mix well.Add the weight of 2 eggs and gently whisk whisk.Your cream is almost ready.Put it in the fridge for a couple of hours.It should be noted that the cream is versatile and you can use it as a standalone dessert, as well as combined with various kinds of baking.
Preheat oven to 180 degrees F. Remove the dough from the refrigerator and roll it on floured surface.The forms (you can use a small cocottes) need not be lubricated with oil.Cut out circles of dough larger than the bottom of the dough and place it in the mold.The dough should adhere to the walls and bottom.Tartlets pricked with a fork and return to oven for 15 minutes.
Remove the tartlets and let them cool.Lower the oven temperature to 130 degrees F. Remove the tarts from the molds and fill them with cream.Tartlets filled with cream, place on a baking sheet, bottom is Cover the parchment and re-send in the oven for another 10 minutes.
finished tartlets cool completely before serving.
Recipe Kaleria Abutalibov
Photo source: foodclub.ru
Articles Source: foodclub.ru
