French dessert
Description
The recipe won't take much time. I suggest decorating this French dessert with chocolate glaze—glacage. To prepare the chocolate glacage, pour 70 grams of water into a saucepan, add 70 grams of granulated sugar and heat until completely dissolved. Then sift in 30 grams of cocoa powder, pour in 65 milliliters of warm 32% cream, and add 6 grams of sheet gelatin previously soaked in cold water. Mix everything thoroughly. Work with the glacage at a temperature not exceeding 20 degrees Celsius. Serve chilled. Good luck!
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Separate the yolks from the whites, add granulated sugar to the yolks.
- 3
Step 3
Rub the yolks with granulated sugar, you can use a mixer.
- 4
Step 4
Any nuts can be used; they need to be ground in a blender.
- 5
Step 5
Grate one chocolate bar on a grater.
- 6
Step 6
Add the flour, ground nuts, and grated chocolate to the egg yolks.
- 7
Step 7
Mix everything well.
- 8
Step 8
Beat the egg whites until fluffy.
- 9
Step 9
Add the beaten egg whites to the main mixture.
- 10
Step 10
Place the dough onto a baking sheet with edges and smooth it out well.
- 11
Step 11
Bake in a preheated oven at 180 degrees for 30 minutes.
- 12
Step 12
Cut the chilled sponge cake into pieces of any shape.
- 13
Step 13
Make a cream by melting the chocolate bar, butter, and vanilla sugar over a water bath.
- 14
Step 14
Spread the cream on the "Petit Four" bases. At this point, you can stop, or you can decorate the "Petit Fours" with chocolate glaze, candied fruits, or sprinkles.
- 15
Step 15
I decorated the "petits fours" with chocolate glaze, the preparation recipe for which I indicated above.
- 16
Step 16
You can serve "Petit Four" with coffee and enjoy the chocolate flavor.