Amandina

Delicious Amandine Recipe

Welcome to the sweet world of pastries! Today, I'm excited to share a recipe for amandines that will turn any occasion into a special moment. This classic dessert, with its delicate layers of sponge cake and rich cream, is the perfect choice to impress family and friends. Let’s discover together the steps to achieve perfectly fluffy and flavorful amandines!

Preparation Time: 1 hour
Baking Time: 30 minutes x 4
Total Time: Approximately 2 hours
Servings: 9 (large pastries)

Ingredients

For the Sponge Cake:
- 7 eggs
- 5 tablespoons of flour (heaping)
- 200 g sugar
- 2 tablespoons of sugar for the caramel syrup
- 100 g cocoa powder
- A pinch of baking soda dissolved in vinegar
- 4 tablespoons of oil

For the Cream:
- 1 package of butter (approximately 200 g)
- 3 egg yolks
- 1 cup of sugar
- 50 g cocoa powder
- A small bottle of rum (30 ml)

For the Glaze:
- Ready-made dark chocolate glaze (from Dr. Oetker) or melted dark chocolate mixed with a bit of butter and caramel syrup.

The History of Amandines

Amandines have a rich history and have gained popularity in bakeries around the world. This elegant dessert is often associated with special occasions due to its attractive appearance and refined taste. The secret of the amandine lies in its delicate layers and the perfect combination of chocolate, cocoa, and caramel syrup, which gives it a distinct flavor.

Step by Step

Step 1: Preparing the Sponge Cake

1. Separating the Eggs: Start by carefully separating the egg whites from the yolks. Make sure no yolk remains in the whites, as this will prevent the formation of a stable foam.

2. Beating the Egg Whites: Beat the egg whites with the sugar (200 g) until you achieve a firm foam. If you want an even fluffier sponge, you can add two extra egg whites to enhance the texture.

3. Preparing the Egg Yolk Mixture: In another bowl, whisk the egg yolks, add the sugar and the baking soda dissolved in vinegar. Continue to mix until the sugar is completely dissolved.

4. Adding the Flour and Cocoa: Gradually add the flour and cocoa powder, mixing well to avoid lumps.

5. Incorporating the Egg Whites: Gently fold the egg white mixture into the yolk mixture using a spatula, being careful to retain the air in the foam.

6. Preparing the Caramel Syrup: In a small saucepan, place 2 tablespoons of sugar and let it caramelize until it turns brown. Add a little water and stir until completely dissolved.

7. Baking the Sponge Cakes: Divide the mixture into four equal portions. In a small baking tray lined with parchment paper, pour a quarter of the mixture and bake at 180°C for 30 minutes. Repeat the process for the remaining portions, ensuring each sponge is well-baked.

Step 2: Preparing the Cream

1. Mixing the Ingredients: In a large saucepan, mix the egg yolks with the sugar until you obtain a smooth paste.

2. Cooking in a Bain-Marie: Fill a pot with water and bring it to a boil. Place another pot on top, adding the yolk mixture and the cubed butter. Stir constantly until everything dissolves and becomes a smooth cream.

3. Adding the Rum and Cocoa: Once the cream has cooled slightly, add the rum and cocoa powder, mixing well to combine all the flavors.

4. Cooling the Cream: Allow the cream to cool to room temperature, then refrigerate it to set.

Step 3: Assembling the Amandines

1. Soaking the Sponge Cakes: On a platter, place the first sponge layer, soaking it with the previously prepared caramel syrup. Add a layer of cream, then repeat the process with the other sponge layers until all are stacked.

2. Cutting the Amandines: Once the cake is assembled, carefully cut it into squares, ensuring uniform sizes.

Step 4: Glazing

1. Preparing the Glaze: If using ready-made glaze, warm it in a small pot over hot water. If you prefer to make it at home, melt the chocolate with a bit of butter and caramel syrup.

2. Glazing the Amandines: Cover each square with glaze, ensuring they are evenly coated.

Practical Tips

- Choosing Ingredients: Always use quality ingredients. Good quality butter and chocolate will make a difference in the final taste of the amandines.
- Sponge Cake Variation: If you want a sponge cake, you can replace some of the flour with cocoa, but remember that it will absorb less syrup.
- Storing the Pastries: Amandines store well in the refrigerator and become even more delicious the next day when the flavors meld.

Pairing with Other Recipes

These amandines pair perfectly with a fragrant coffee or black tea, but you can also serve them with a scoop of vanilla ice cream for a refreshing contrast. Additionally, feel free to experiment with various fresh fruits, such as strawberries or raspberries, which will add a touch of freshness.

Frequently Asked Questions

1. Can I use oil instead of butter in the cream? It is not recommended, as butter provides creaminess and a specific flavor.
2. How can I prevent the sponge cakes from burning? Pay attention to the oven temperature and check the cakes with a toothpick before removing them.
3. Can I freeze the amandines? It is advisable not to freeze the amandines as it may affect the texture of the sponge cakes.

Conclusion

These amandines are a true delight for the taste buds and a dessert that will leave an unforgettable impression. Whether you prepare them for a special occasion or simply to treat yourself, this recipe will bring smiles to your face and joy to your heart. So, put on your chef’s hat and embark on this culinary adventure! Enjoy!

 Ingredients: Base: - eggs 7 - flour 5 tablespoons (with a peak) - sugar 200 g - burnt sugar syrup (from 2 tablespoons of sugar) - cocoa 100 g - a pinch of baking soda extinguished in vinegar - oil 4 tablespoons Cream - butter 1 pack - 3 egg yolks - sugar 1 cup - cocoa 50 g - rum a 30 ml bottle Glaze - black chocolate glaze from Dr. Oetker (store-bought) or melted chocolate with a little butter and burnt sugar syrup.