• As part of the project "Masters of the White Art invite you to the Baking Show", Pastry Chef Simona Teaches prepared a crunchy dessert based on mascarpone and chocolate.
Component:
• Chocolate cream;
• Mascarpone cream;
• Crispy tubes.
Chocolate cream
Ingredients:
• 250 g dark chocolate;
• 4 g of gelatin;
• 20 ml of water;
• 390 ml of liquid whipped cream.
Preparation:
Dissolve the gelatin in water and heat it on the induction stove. When it reaches almost boiling point, set it aside to cool and make sure it is completely hydrated.
ready Chocolate in a larger bowl and after about 2 or 3 minutes have passed and our gelatin is completely dissolved, we will put it over the chocolate, adding half of the whipped cream, mixing gently. Add the rest of the whipped cream, mixing until we obtain a homogeneous cream. Cover with cling film and leave to cool.
Mascarpone cream
Ingredients:
• 60 ml of milk;
• 25 g egg yolk;
• 50 g sugar;
• 1 vanilla pod;
• 10 g starch;
• salt;
• 50 ml whipped cream;
• coffee essence;
• 60 g of mascarpone.
Preparation:
Milk with vanilla pod Heat on the induction hob. Prepare the egg yolks in a bowl with a pinch of salt, then add the sugar and starch, mixing well until smooth.
Meanwhile, our milk has warmed up. And we're going to pour it over the homogeneous mixture in two stages to bring the yolk to a higher temperature, but not suddenly.
Now, set the stove to a lower temperature and put the mixture on the fire. Stir continuously with a whisk or wooden spoon, as desired, also cleaning the walls of the pot so that the cream does not stick. We will notice that as we stir our cream will change its texture. It will thicken, changing its consistency and reaching the texture of a pudding.
We have thus obtained a base that can be flavored in various ways. Today we have chosen a coffee aroma. Transfer the cream to a bowl, cover with cling film and place in the fridge. receive. After our cream base has cooled, add the mascapone and lightly whipped cream. Mix carefully, using a spatula, from the bottom up to obtain an aerated texture. The cream is ready and put back in the cold until we deal with the crispy tubes.
Crispy tubes
Ingredients:
• 30 ml of water;
• 45 g honey;
• 100 g sugar;
• 45 g flour;
• 90g butter.
Preparation:
Set the oven to 180°C to preheat.
Mix the honey, previously kept at room temperature for 10-15 minutes, with the water in a bowl. mixing until we obtain a homogeneous consistency. We will now add the flour and sugar. You can use, if you prefer, both powdered sugar and granulated sugar. Gradually we will incorporate the butter, which has also been left for 15-20 minutes at room temperature to make it easier to mix into our dough.
We'll put it in the fridge for 5 minutes while we prepare. setupto bake it. We need a tray with a silicone mat and some dough dividers, so that we don't have to cut the dough strips ourselves after baking. Spread the dough lightly with a spatula between the dividers, to a thickness that is not too thick. In fact, the thickness of the dough will determine the baking time, and if you spread them in a thin layer, the maximum baking time is between 7 and 8 minutes, depending on the oven you are using. Remove the boundary strips and place the dough on the oven preheated to 180°C, for about 7 or 8 minutes.
After baking, remove the crisp from the oven and carefully shape it into a roll while it is still warm using a pipe or a round-shaped utensil. If you want to avoid any risks, let the dough cool completely, after which it can be broken into different shapes, according to each person's imagination.
The resulting tubes will be filled with coffee-flavored mascarpone cream and cream. Chocolate, place on a platter, adding, for extra flavor, fresh berries and fruit jelly as decoration. If you have chosen the version with crunchy pieces in different shapes, place hazelnuts from the two creams on the platter, add the crunchy pieces and fresh berries, and finally decorate with the fruit jelly.
Read HERE in White Art and other delicious dessert recipes.
