Amandine

Soaked amandines are a classic dessert, with a deep chocolate flavor and a glossy fondant glaze that brings back pleasant childhood memories. This elegant dessert is perfect for special occasions, but also to add a touch of joy to ordinary days. In this recipe, I will guide you step by step to achieve delicious amandines with an intense chocolate taste, and I will provide you with useful tips to customize them to your preferences.

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Number of servings: 12

Ingredients:
For the amandine base:
- 4 eggs
- 100 g sugar
- 100 g flour
- 30 g cocoa powder
- 1 teaspoon baking powder
- 50 g melted butter

For the syrup:
- 200 ml water
- 150 g sugar
- 50 ml rum (or rum essence)

For the chocolate cream:
- 200 g dark chocolate
- 200 ml heavy cream
- 1 tablespoon butter

For the fondant glaze:
- 250 g fondant
- 50 ml water
- A few drops of vanilla essence (optional)

Instructions:

1. Start by preparing the amandine base. Preheat the oven to 180°C and line a 20x30 cm baking tray with parchment paper.

2. In a bowl, beat the eggs with the sugar until the mixture becomes fluffy and light in color. It is essential to achieve an airy texture for a light base.

3. In another bowl, sift the flour, cocoa powder, and baking powder. Add the dry ingredients to the egg mixture, folding gently with a spatula to avoid losing air.

4. Finally, add the melted butter and mix gently until combined. Pour the mixture into the prepared tray and level the surface.

5. Bake the base in the preheated oven for 25 minutes, then let it cool completely in the tray.

6. While the base cools, prepare the syrup. Boil the water with the sugar and rum in a saucepan, stirring until the sugar is completely dissolved. Let the syrup cool.

7. For the chocolate cream, melt the dark chocolate in a bain-marie or microwave, being careful not to burn it. In another bowl, whip the heavy cream until firm, then fold in the melted chocolate and butter. Mix gently until combined.

8. Once the base has cooled, cut it into squares or rectangles. Soak each piece in the syrup, ensuring they are well soaked for a rich and moist flavor.

9. Fill each piece with the chocolate cream using a pastry bag or a spoon. Place them on a platter and refrigerate for 30 minutes to set the cream.

10. Finally, prepare the fondant glaze. In a small saucepan, combine the fondant with water and, if desired, a few drops of vanilla essence. Heat gently until it becomes fluid and smooth.

11. When the glaze is ready, pour it evenly over the filled amandines and let it set.

Serving and variations:
Amandines are served cold, straight from the fridge. You can decorate them with pieces of fruit or grated chocolate for a more attractive appearance. Instead of rum, you can use orange essence for a fresher taste or add ground nuts to the chocolate cream for a crunchy texture.

These soaked amandines are truly a delight worth trying. With a little patience and attention to detail, you will be able to recreate the magic of old-time patisseries at home. Bon appétit!

Base: Separate the egg whites from the yolks. Whip the egg whites with sugar until frothy. In a small bowl, mix the yolks with the oil and add to the whipped egg whites. Add vanilla essence and incorporate the flour. Add cocoa powder and baking powder. Pour into a baking tray lined with parchment paper and bake at 185 degrees for about 50 minutes. It’s good to check with a toothpick just in case. When ready, turn it out onto a wire rack and let it cool. Syrup: Take 2 tablespoons of sugar and caramelize them in a small pot. Once caramelized enough, add 1 cup of water and let it boil until dissolved. When the caramelized sugar has melted, add the remaining sugar to the syrup along with rum essence and the other 2 cups of water. Cream: Place sugar, cocoa, flour, starch, and yolks in a small pot. Mix and then incorporate the milk. Cook on low heat until thickened, stirring constantly to prevent sticking. Once thickened, turn off the heat and set aside to cool. Whip the butter or margarine with 2 tablespoons of powdered sugar and gradually add to the cooled pudding while mixing with a whisk for even incorporation. Reserve about 5 tablespoons of cream for decoration. Cut the base into 3 layers. Start by placing the first layer and soak it with a brush. Do NOT soak with a spoon to avoid uneven soaking. Ensure the base is not too dry or overly soaked. Use about 150 ml of syrup for each layer. After soaking the first layer, add half of the remaining cream (keeping some aside for decoration). Repeat the process with the second layer: 150 ml of syrup and the rest of the cream. Place the third layer and soak it as well. Refrigerate for a few hours or, if made in the evening, it’s preferable to leave it overnight. Remove from the fridge and cut into desired pieces (larger or smaller). Place the pieces on parchment paper and glaze. Glaze: Boil sugar and water, using double the amount of sugar compared to water, and let it simmer on low heat until it thickens. Then add glucose or lemon juice, melt chocolate, and mix the two compositions; it should be thin as it hardens quickly. Glaze the surface of the cakes, allowing some to drip over the edges. Pipe a small dollop of cream on top and refrigerate. Remove after 20 minutes. The Amandine recipe was proposed by Sheherezada on the recipe forum. Serve the Amandines whenever you crave a delicious chocolate cake, but only after the glaze has set.

 Ingredients: Base: 9 eggs, 1 1/2 cups sugar, 1 1/2 cups flour, 9 tablespoons oil, vanilla essence, 4 tablespoons cocoa, 1 1/2 tablespoons baking powder Syrup: 8 tablespoons sugar, 3 cups water, a small bottle of rum essence Cream: 1/2 liter milk, 3 egg yolks, 3 tablespoons flour, 3 tablespoons corn starch, 6 tablespoons sugar, 4 tablespoons cocoa, 150 g butter or margarine, 2 tablespoons powdered sugar Glaze: 10 tablespoons grated sugar, 5 tablespoons lemon juice or glucose (to taste), 100g chocolate

 Tags:  cream cake christmas cookies amandina recipe chocolate cake