Autor’s recipes / Pastries

This cake is the personification of French desserts as refined and subtle art. A combination of chocolate with mint is a fairy tale. Strawberry or banana as in a chocolate cake, for example, just perfectly suited to it. Also there is the secret for a better visual effect.

In fact, macaron is the almond cookies, fastened with cream. So in the case of cocoa the mass is been coarser. From this, instead of a smooth top we have ribbed one. If you want to avoid this, thread it through the sieve three times to a minimum. But I like this more… In any case, the main thing in this recipe is compliance with exact proportions.

recipe for the filling:

• bunch of mint (200 grams)
• 300 ml of whipping cream
• 10 grams of gelatin sheet
• 50 ml of peppermint syrup
• 250 grams of milk chocolate

to do:

Cook mint with 100 ml of cream to a simmer. Beforehand soak the gelatin in cold water. And in the soft state, enter into the hot mixture, stir by the whisk until dissolved. Boil milk chocolate ganache separately in proportions — 250 grams of chocolate and 200 ml cream. Bring to a boil the cream and enter into the chocolate, stir until dissolution and defer ganache. Add the syrup in a mixture of mint and cream with gelatin and thread it through the fine sieve. Mix two mixtures (the first with ganache), cool and ready.

meringue recipe:

• 250 grams of almond flour
• 300 grams of powdered sugar
• 50 grams of cocoa powder
• 220 grams of egg white
• 300 grams of sugar
• 76 ml of water
• 5 grams of oil green dye

to do:

Since we have a cake in two colors, then there will be two components of the mixture. A classic one with a dye and a second one is more tightly with cocoa. After that, two mixes are mixed, filling evenly into a culinary package.

1

Dry the almond flour at 170 degrees for about 7 minutes. For the first mixture will need 150 grams of almond flour and 150 grams of powdered sugar. They should together pass through a fine sieve several times.

2

Add 55 grams of whites with 5 grams of dye into the flour mixture with a powder. Stir until a homogeneous mass, it is best to get with a special shovel in D form.

3

Beat 55 grams of protein in the mixer by «whisk» nozzle. How it will be in condition of «cloud», enter the boiling syrup of 150 grams of sugar and 38 ml of water. For details, syrup should boil at a temperature of 118 degrees. And you should get a thick Italian meringue.

4

Mix two whites mass homogeneously using a pastry vanes and proceed to the second mixture with cocoa …

5

Enter 50 grams of cocoa in the remaining 100 grams of flour. Mix with 150 grams of sugar powder and pass through a sieve so as at least three times.

6

Enter 55 grams of whites without dye into a mixture of flour. Mix until homogeneous mass.

7

Beat the remaining 55 grams of whites in the mixer as at the first time. Enter the syrup in proportions of 150 grams of sugar and 38 ml of water. Mix the finished meringue with cocoa mass.

8

Pour evenly the two liquid mass in cooking package to get two strips of color. Put it on a baking tray in a view of smooth roundels, it is advisable to silicone mat (they absorb heat and do not give meringue mass to stick).

9

Dry about half an hour and bake at 150 degrees — 15 minutes.

10

As it cool, hammer with fillings, combine cookies and put in a dry with a vacuum conditions refrigerator somewhere in half an hour. They are impregnated and will be ready to bring you a gastronomic pleasure.

bon appetite…