Amandine

Amandine – A Delicacy with Intense Flavors and Silky Textures

If you're looking for a dessert recipe that will truly impress, amandines are at the top of the list! This classic dessert, with layers of moist sponge, decadent cream, and a shiny glaze, is perfect for any occasion. Whether you're celebrating a special event or simply want to indulge your taste buds, amandines are the ideal choice. Let's discover together how to prepare this delight, step by step!

Preparation time: 30 minutes
Baking time: 20 minutes
Cooling time: 2 hours (plus 30 minutes for the cream in the freezer)
Total time: 3 hours
Servings: 12

Ingredients

*For the sponge:*
- 12 eggs
- 12 tablespoons of sugar
- 8 tablespoons of flour
- 3 tablespoons of cocoa
- 2 packets of vanilla sugar
- A pinch of salt

*For the cream:*
- 500 g dark chocolate (80% cocoa)
- 500 ml liquid cream
- 150 g sugar
- 1 essence of rum
- Grated orange peel

*For the syrup:*
- 250 g sugar
- 250 ml water
- Essence of rum

*For the fondant:*
- 500 g sugar
- 250 ml water
- 3 tablespoons honey
- 2 tablespoons cocoa
- 4 bars of dark chocolate

Preparing the Cream

Start by preparing the cream, as it requires a cooling time of at least 2 hours. In a saucepan, place the chocolate broken into small pieces. I recommend using dark chocolate with 80% cocoa for an intense flavor. Add the sugar, grated orange peel, and liquid cream. Place the saucepan over low heat and stir constantly until the chocolate is completely melted. Once the chocolate has melted, place the cream in the refrigerator for 2 hours. If you want to speed up the process, you can put it in the freezer for 30 minutes.

After the cream has cooled, remove it from the refrigerator and beat it with a mixer on high speed until it becomes fluffy and firm. This cream will give the amandine a rich taste and a silky texture.

Preparing the Sponge

For the sponge, carefully separate the egg yolks from the egg whites into two separate bowls. Beat the yolks with the sugar, vanilla sugar, and a pinch of salt until the mixture becomes creamy and doubles in volume. Then, add the flour and cocoa, gently mixing until you obtain a homogeneous composition.

In another bowl, beat the egg whites until they form stiff peaks. Using a spatula, fold them into the yolk mixture, being careful to mix gently from the bottom up to retain the air in the composition.

Pour the mixture into a rectangular baking pan lined with parchment paper and bake at 180 °C for 15-20 minutes. When the sponge is ready, let it cool completely and then cut it in half lengthwise.

Preparing the Syrup

While the sponge is baking, prepare the syrup. Caramelize 250 g of sugar in a saucepan, then gradually add 250 ml of water and the essence of rum. Let it boil for a few minutes until it thickens slightly and allow it to cool.

Assembling the Amandines

In the same pan where you baked the sponge, place the first layer of sponge, generously soak it with the cooled syrup, then add half of the prepared cream. Place the second layer of sponge, soak it, and add the rest of the cream. Cover the cake with plastic wrap and let it chill in the refrigerator to set while you prepare the fondant.

Preparing the Fondant

For the fondant, in a saucepan, add 500 g of sugar and 250 ml of water. Boil the mixture until a thicker syrup is obtained, stirring constantly and wetting the edges of the saucepan with a brush dipped in cold water to prevent crystallization. When the syrup has thickened, add the honey, cocoa, and broken pieces of chocolate. Mix well and let it cool slightly, but not too much, so that you can glaze the cake.

Finalizing the Amandines

Remove the cake from the refrigerator and cut it into squares. I recommend taking each piece of cake and dipping it in the chocolate glaze. Place them on a platter and let the glaze set. You can decorate them as you wish, with chocolate flakes, ground nuts, or candied fruits.

Practical Tips

1. Choose chocolate carefully: A high-quality chocolate will make a difference in the final taste of the amandine.
2. Optimal cooling: Make sure that the cream and sponge are completely cooled before assembly to avoid melting the cream.
3. Flavor variations: You can experiment with different flavors for the syrup, such as vanilla or almond essence.
4. Storing the amandine: This dessert keeps well in the refrigerator for a few days, so you can prepare it a day before the event.

Frequently Asked Questions

- Can I use milk chocolate instead of dark chocolate?
Yes, but the taste will be sweeter and less intense.

- How can I make the amandines lower in calories?
You can replace some of the sugar with natural sweeteners or reduce the amount of chocolate.

- What drinks pair well with amandines?
An espresso or a cappuccino will perfectly complement the sweetness of the cake.

Now that you have all the necessary information, all that's left is to get cooking! Amandines are a dessert that will surely bring smiles to the faces of your loved ones. Enjoy every bite and cherish every moment spent in the kitchen!

 Ingredients: For the base: 12 eggs, 12 tablespoons of sugar, 8 tablespoons of flour, 3 tablespoons of cocoa, 2 packets of vanilla sugar, a pinch of salt. For the cream: 500g dark chocolate (80% cocoa), 500ml liquid cream, 150g sugar, rum essence, grated orange peel. Syrup: 250g sugar, 250ml water, rum essence. Fondant: 500g sugar, 250ml water, 3 tablespoons of honey, 2 tablespoons of cocoa, 4 bars of dark chocolate.