此页含有我们以前网站的内容。了解更多,查看我们的新网站
登录中……
蓝带国际学院新闻 03/31/2012
巧克力‘蛋’
打印预览
蓝带食谱

分享: Facebook Twitter More...

关于这个食谱(英文)

由于复活节假期将至,巧克力在琳琅满目的甜品中出尽风头。巧克力甜品有很多不同的表现方式,在这里使用一个象征性的"复活节彩蛋"造型完美结合此款巧克力甜点食谱,尽情享用。
Recipe - Chocolate 'egg'

进餐份额: 12 eggs

Preparation time: This recipe must be started a day ahead.
Total time: overnight + 1 hour

食谱配料:

  • Dark chocolate
  • Kirsch
  • Eggs
  • Milk Cream
  • Vanilla bean

 

配料成分

You will need a cardboard egg box
12 eggs
Chocolate Fondant
115 g dark chocolate
100 g butter
115 g sugar
25 ml Kirsch
Milk Cream
2 gelatin leaves
75 ml milk
170 ml whipping cream
25 g sugar
1/2 vanilla bean (pod), split

返回顶部


制作方法

  1. The day before: Using a knife, spoon or egg scissors, cut the tops off the eggs and empty the shells. Save 2 whole eggs and 1 egg yolk for the recipe. Save the remainder to use in another recipe. Rinse and carefully dry the eggshells; set aside overnight.
  2. The next day, preheat the oven to 170ºC.
  3. Chocolate Fondant: Chop the chocolate and melt with the butter over a bain-marie. Put the 2 reserved whole eggs and single egg yolk, sugar and Kirsch into a bowl and whisk to combine; blend in the melted chocolate.
  4. Soak the egg box in water to prevent it burning when it is in the oven. Place the eggshells upright in the egg box. Fill the shells with the chocolate fondant to come 3/4 up the sides. Transfer to the oven and cook in the egg box for 8 minutes.
  5. Milk Cream: Soften the gelatin leaves in cold water. Put the milk, cream and sugar into a saucepan. Using the point of a knife, scrape the seeds from the vanilla pod into the milk mixture, add the bean; heat slowly until simmering. Remove from the heat, infuse for 10 minutes then strain the mixture into a bowl. Squeeze the excess water from the leaves of gelatine and stir into the cream to dissolve. Refrigerate for 30 minutes.
  6. Place each chocolate egg in an egg cup; top with cold milk cream and serve.

返回顶部


更多内容...

More recipes

快速链接

返回 Bookmark and Share
 
 
登录中……