Amandine

Delicious Amandine Recipe

Preparation time: 40 minutes
Baking time: 25 minutes
Total time: 1 hour 5 minutes
Number of servings: 12

Amandines are a beloved dessert for many, a perfect combination of a fluffy cocoa base and a fine cream, all covered with a decadent chocolate glaze. The origins of these pastries are shrouded in mystery, but what we know for sure is that they bring joy and nostalgia in every bite. Regardless of the occasion, amandines are sure to impress!

Ingredients:

*For the base:*
- 6 eggs
- 6 tablespoons of cold water
- 300 g granulated sugar
- 260 g flour
- 40 g cocoa
- 1 packet of baking powder
- 1 vanilla essence

*For the cream:*
- 500 ml milk
- 3 egg yolks
- 6 tablespoons granulated sugar
- 3 tablespoons flour
- 4 tablespoons cocoa
- 2 tablespoons powdered sugar
- 150 g butter (or margarine, such as Unirea)

*For the syrup:*
- Burnt sugar syrup
- 1 packet of vanilla cappuccino (optional)

*For the glaze:*
- 100 ml liquid cream
- 200 g cooking chocolate (minimum 50% cocoa)

Step 1: Preparing the base

1. Separating the eggs: Start by separating the egg whites from the yolks. It is essential for the egg whites to be whipped well to achieve a fluffy base.

2. Whipping the egg whites: In a large bowl, beat the egg whites with a mixer until they form a foam. Gradually add the granulated sugar and continue mixing until you achieve a firm foam. This is the key to having a tall and airy base.

3. Adding water: Add the 6 tablespoons of cold water and mix again to incorporate well.

4. Incorporating the yolks: Add the yolks and vanilla essence, gently folding with a spatula.

5. Mixing the dry ingredients: In another bowl, mix the flour, cocoa, and baking powder. Sifting these will help eliminate lumps and make the base finer.

6. Combining the mixtures: Slowly incorporate the dry ingredient mixture into the egg mixture, using gentle folding motions to avoid losing air from the egg whites.

7. Baking: Pour the mixture into a baking tray lined with parchment paper and bake the base in a preheated oven at 180°C for 20-25 minutes. Check with a toothpick if it is baked - it should come out clean.

Step 2: Preparing the cream

1. Mixing the ingredients: In a saucepan, mix the sugar, flour, cocoa, and cornstarch. This mixture will give consistency to the cream.

2. Adding the yolks: Add the yolks and mix until well combined.

3. Incorporating the milk: Gradually add the milk, stirring continuously to avoid lumps.

4. Cooking the cream: Place the saucepan over low heat and stir constantly until the cream thickens. It is important to be patient and not increase the temperature to avoid burning the cream.

5. Cooling the cream: Once thickened, remove the saucepan from the heat and let it cool. In another bowl, beat the butter/margarine with the powdered sugar until it becomes a fluffy foam.

6. Incorporating the cream: When the cream has cooled, gradually add it to the butter foam, mixing gently until well combined.

Step 3: Assembling the amandines

1. Cutting the base: After the base has completely cooled, cut it into two equal parts.

2. Preparing the syrup: Prepare a syrup from the burnt sugar and, if desired, add a packet of vanilla cappuccino for extra flavor.

3. Soaking the base: Place the first piece of base in a tray covered with damp cling film and soak it well with the prepared syrup.

4. Adding the cream: Spread part of the prepared cream over the soaked base, then place the other piece of base, which you also soak.

5. Refrigerating: Cover everything with cling film and leave it in the fridge overnight. This step will allow the flavors to blend perfectly.

Step 4: The glaze

1. Preparing the glaze: In a saucepan, bring the liquid cream to a boil. Add the chocolate broken into pieces and stir until completely melted and you have a smooth mixture.

2. Applying the glaze: Remove the amandines from the fridge and cut them into portions. Pour the hot glaze over each piece, allowing it to flow gently.

3. Decorating: With the remaining cream, you can decorate the amandines with swirls or other shapes for a more attractive appearance.

Serving suggestions:

Amandines are delicious and can be served plain, but you can add a scoop of whipped cream or vanilla ice cream alongside for an even more decadent dessert. Black coffee or flavored tea pairs perfectly with these treats.

Useful tips:

- Make sure all ingredients are at room temperature before you start cooking. This will help achieve a better texture.
- If the cream seems too soft, don't hesitate to put it in the fridge for a few hours before using it.
- For a less sweet version, you can reduce the amount of sugar in the cream and glaze.

Frequently asked questions:

1. Can I use another type of chocolate for the glaze?
Yes, you can use milk chocolate or dark chocolate, depending on your preferences.

2. How can I make the amandines healthier?
You can replace the butter with coconut oil or use natural sweeteners instead of sugar.

3. What can I do if I don't have time to wait overnight?
You can leave the amandines in the fridge for a few hours, but the taste will be better if you let them sit overnight.

The nutritional benefits of amandines include the energy provided by sugars and carbohydrates, but remember to consume them in moderation, as they are a good source of calories.

This amandine recipe is not only simple but also full of flavor, perfect for impressing friends and family. So put on your chef's apron and let's enjoy these delights together!

 Ingredients: for the base: 6 eggs, 6 tablespoons of cold water, 300g sugar, 260g flour, 40g cocoa, 1 packet of baking powder, 1 vanilla essence. for the cream: 500ml milk, 3 egg yolks, 6 tablespoons granulated sugar, 3 tablespoons flour, 4 tablespoons cocoa (I think 3 would also work, maximum), 2 tablespoons powdered sugar, 150g butter (I used Unirea margarine). for soaking: burnt sugar syrup plus a packet of vanilla cappuccino. for the glaze: 100ml liquid cream, 200g cooking chocolate (I found a very good one, with 50% cocoa, ...very cheap).

 Tags:  chocolate cakes chocolate