Amandine - recipe number 100

Delicious Amandines: A Classic Recipe with a Modern Twist

Welcome to my kitchen! Today I invite you to prepare a refined and elegant dessert together: amandines. This dessert, with an attractive appearance and a delicious combination of chocolate and cream, will captivate your senses and surely impress any guest. From the fluffy base to the rich cream, each step is an opportunity to explore the art of pastry making. Let's get started!

Preparation Time

- Preparation time: 30 minutes
- Baking time: 30 minutes
- Total time: 1 hour
- Number of servings: 12 amandines

Ingredients

Base:
- 6 eggs
- 6 tablespoons of oil
- 1 cup of sugar
- 1 pinch of salt
- 1 cup of flour
- 1 packet of baking powder (activated with a teaspoon of vinegar)
- 3 tablespoons of cocoa

Cream:
- 6 eggs
- 6 tablespoons of sugar
- 10 g gelatin
- 100 g dark chocolate
- 1 packet of margarine (Rama or similar)

Burnt Sugar Syrup:
- 200 g sugar
- 200 ml water
- 1 bottle of rum essence

Chocolate Sauce:
- 50 g sugar
- 100 ml liquid cream
- 2 tablespoons cocoa

Glaze:
- 200 g cooking chocolate
- 50 ml liquid cream
- Chocolate sprinkles for decoration

Preparing the Base

1. Separating the eggs: Start by separating the egg whites from the yolks. It is essential to use fresh eggs for optimal results, so make sure they are at room temperature to achieve a fluffier foam.

2. Beating the egg whites: In a clean bowl, beat the egg whites with ½ cup of sugar until they form a firm foam. A useful trick is to use a stainless steel or glass bowl, as these do not retain fats.

3. Preparing the yolks: In another bowl, mix the yolks with the other ½ cup of sugar until the mixture becomes light in color and doubles in volume. This step will add air to the mixture, ensuring a fluffy base.

4. Incorporating the ingredients: Add the 3 tablespoons of cocoa and the activated baking powder to the yolk mixture. Mix well. Then, gradually fold in the beaten egg whites into the yolk mixture, using a spatula to keep the air in the mixture.

5. Adding the flour: Gently fold in the flour until well combined. Then, pour the mixture into a greased and floured baking pan. This step is crucial to prevent sticking.

6. Baking: Preheat the oven to a medium temperature (approximately 180°C) and bake the base for 25-30 minutes. Check if it is baked using the toothpick test: if it comes out clean, the base is ready. Let it cool completely; ideally, prepare it a day in advance.

Preparing the Burnt Sugar Syrup

1. Burnt sugar: Place the sugar in a pot over low heat. Here is where you need to be patient! Stir gently until the sugar turns into a beige-brown caramel. Be careful not to burn it, as it will become bitter.

2. Adding water: Once the caramel reaches the desired color, carefully add the water and rum essence. Mix well and let it cool. The syrup will add a deep and rich flavor to the bases.

Preparing the Cream

1. Beating the eggs: In a bowl, beat the eggs with sugar over a steam bath. Constant mixing will prevent the eggs from coagulating, turning them into a fine cream. When the mixture becomes consistent, add the dark chocolate, mixing until well combined.

2. Hydrating the gelatin: Hydrating the gelatin is essential for obtaining a stable cream. Add the gelatin to 100 ml of cold water, then gently heat until it completely dissolves (without boiling!). Let it cool.

3. Incorporating the gelatin: In another bowl, mix the margarine at room temperature. Gradually add the egg cream and finally the dissolved gelatin, mixing continuously until the cream becomes smooth and fluffy. Place the cream in the fridge to firm up a bit.

Preparing the Chocolate Sauce

1. Mixing the ingredients: In a pot, add the liquid cream, sugar, and cocoa. Mix well and let it cool. This sauce will be used to coat the amandines in a delicious glaze.

Assembling the Amandines

1. Cutting the base: Once the base has cooled, cut it into two equal layers. Make sure the edges are straight for a uniform appearance.

2. Soaking: Use the burnt sugar syrup to generously soak both layers. This step is crucial for adding moisture and flavor to the dessert.

3. Applying the cream: Spread 80% of the cream on one of the layers, then carefully place the second layer on top. Trim the edges of the cake for a clean look.

4. Portioning: Cut the amandines into squares or rectangles and place them on cupcake liners for an elegant appearance. This detail not only enhances presentation but also makes serving easier.

5. Glazing: Brush the amandines with the chocolate sauce, then cover them with the melted chocolate glaze mixed with cream. Place chocolate sprinkles on top for an extra touch of color and texture.

6. Decorating: Finally, add a small dollop of cream on each amandine for a touch of elegance. This detail makes the dessert even more attractive.

Serving and Recommendations

These amandines are perfect for serving at a party, anniversary, or simply as a personal treat. They pair wonderfully with a cup of coffee or a fragrant tea, and a glass of sweet wine will perfectly complement the meal.

Useful Tips

- Variations: You can experiment by adding candied fruits or chopped nuts to the chocolate cream for a unique taste. Additionally, replacing the rum essence with vanilla essence offers a different but equally delicious flavor.
- Storage: Amandines keep well in the refrigerator, covered, for up to 5 days. The taste actually improves as they chill!

Nutritional Benefits

Amandines, while being a rich dessert, can be enjoyed in moderation. Eggs and dark chocolate are excellent sources of protein and antioxidants, and a bit of margarine can provide healthy fats in controlled amounts.

Frequently Asked Questions

1. Can I use white chocolate? Yes, you can replace dark chocolate with white chocolate, but the taste will be sweeter.
2. Is it possible to make amandines without eggs? You can try using an egg substitute, but the texture and taste may vary.
3. How can I make the amandines less sweet? Reduce the amount of sugar in the recipe, but be careful not to affect the texture.

I hope this detailed and well-structured recipe inspires you to prepare delicious amandines. Don't forget to experiment and add your own personal touches! Enjoy!

Preparing the sponge cake: separate the egg whites from the yolks, divide the amount of sugar allocated for the sponge cake into two. Beat the egg whites until frothy with 1/2 cup of sugar. In another bowl, mix the yolks with the other 1/2 cup of sugar until the mixture doubles in volume. Add the 3 tablespoons of cocoa and the baking powder. Gradually incorporate the beaten egg whites and flour into the yolk mixture with cocoa, and once all the ingredients are combined, pour this mixture into a greased and floured baking tray. Place the tray in the oven and bake at medium temperature. Perform the toothpick test and let the sponge cake cool (I generally prepare the sponge cakes a day in advance). Preparing the burnt sugar syrup: put the sugar in a small pot over low heat. Be careful not to burn it; it should have a beige-brown hue and not become bitter. Carefully add water and essence and let it cool. Preparing the cream: Beat the eggs with sugar over a steam bath. When it starts to become a thick cream, add the chocolate and continue whisking until it is incorporated. Let the cream cool. Hydrate the gelatin with 100 ml of cold water. Before adding it to the cream, warm it slightly (be careful, do not boil!) and let it cool until it reaches room temperature. In a separate bowl, mix the margarine, which should be at room temperature, and gradually incorporate the egg cream into the margarine. Add the gelatin in a thin stream. Whisk until the desired consistency is achieved and refrigerate. Preparing the chocolate sauce: Place a pot on the heat and add liquid cream, sugar, and cocoa. Mix and let it cool. Assembling: Cut the sponge cake in half, soak both sides well, spread 80% of the cream on one layer, and carefully place the other layer over the cream. Trim the edges of the cake and portion the amandines. First, place them on cupcake liners, then on a platter. Coat the amandines with chocolate sauce, then with glaze, and decorate with chocolate candies. Finally, place a dollop of the reserved cream on top and serve.

 Ingredients: Base: 6 eggs, 6 tablespoons of oil, 1 cup of sugar, 1 pinch of salt, 1 cup of flour, 1 packet of baking powder (dissolved in a teaspoon of vinegar), 3 tablespoons of cocoa. Cream: 6 eggs, 6 tablespoons of sugar, 10 g gelatin, 100 g dark chocolate, 1 pack of margarine. Burnt sugar syrup: 200 g sugar, 200 ml water, 1 bottle of rum essence. Chocolate sauce: 50 g sugar, 100 ml liquid cream, 2 tablespoons of cocoa. Glaze: 200 g cooking chocolate, 50 ml liquid cream, chocolate sprinkles.

 Tags:  chocolate eclairs