Zebra Bedspread Australia

Bavarian chocolate cake with mandarin orange and cov

The cooperation with the Confectionery Loison for project

and this time, after pumpkin ravioli and panettone the first experience, I kept the most traditional, using their amazing cake in a sweet mandarin.

proceed the recipe is very simple but is divided into several steps.

BAVARIAN CHOCOLATE, MANDARIN AND PANETTONE cov ALLA'RANCIA

For the Bavarian chocolate

cream base for creamy English (recipe Maurizio Santin )

233 g of fresh cream 100 g fresh milk

6 grams of egg yolks 33 g sugar

8 grams of gelatin in sheets of 2 g

220 g chocolate 55%

560 gr whipped cream

For cov orange (recipe Maurizio Santin )
50 g soft butter 100 g sugar

50 grams of orange juice

zest 1 / 2 finely chopped orange liqueur 20 g

Orange

OO
45 grams of flour 100 grams of almonds into strips

For the chocolate icing (recipe Maurizio Santin )

200 grams of chocolate to 55%

40 g butter 40 g of water

to complete:

Panettone with Mandarin Loison

Grand Marnier (or other liqueur to taste, but that goes well with the aroma of mandarin cake)
threads
almonds Powdered sugar is not hygroscopic

Prepare cream English: to re-hydrate the gelatin in cold water. Boil together the milk and cream. Collect the egg yolks in a bowl with sugar and stir with a whip trying to incorporate as little air as possible.

Continuing to stir, add the hot liquid to eggs and put all in casserole. Bring on the heat and cook, stirring constantly until it reaches the temperature of 85-90 °. Add the squeezed gelatine, sieve and mix with an immersion blender.

Melt the chocolate in a double boiler or in microwave and pour the custard in a couple of times blending perfectly. Wait until the temperature reaches 40 ° C and incorporate the whipped cream gently without removing the soft compound.

Prepare cov: work the butter into the mixer to cream then add sugar, continuing to work and then the juice and the orange rind and then the liquor, flour and finally the almonds into strips. Mix well until blended.

For cooking, spread a very thin layer of dough on unn plate lined with baking paper. Bake at 180 ° until staining.

After cooking, remove the cov from the plate and, when still warm, give them the desired shape. Keep tightly closed in a cool, dry so it's always crisp.

Prepare the frosting: chop the chocolate, put them in a bowl with the butter and melt.

Bring water to a boil, pour the hot chocolate and blend with an immersion blender, taking care not to incorporate air, until a creamy smooth and shiny.

Seal the bowl with plastic wrap and store the frosting in the refrigerator. At the time of use to dissolve the required amount of frosting in a water bath at low temperature or in the microwave and use immediately.

composition and presentation of the cake: tagliare il panettone a fette spesse un centimetro e con un coppapasta tagliare tante sfere (dipende poi dalla forme del coppapasta - i miei erano esagoni) quanti sono i dolci da preparare. Sistemare ogni sfera sul fondo di altrettanti coppapasta e bagnare con il gran marnier diluito con poca acqua. Riempire fino a metà di bavarese, cospargere con i ritagli di panettone avanzato, bagnare  e completare con la bavarese. Mettere in frigo ad addensare per qualche ora (oppure congelare).
Passaggio fondamentale quello del raffreddamento: io li ho lasciati in frigo circa 2 ore convinta che fossero sufficienti ma la bavarese non era perfettamente addensata. Quindi se non avete molto tempo optate per the freezer. The result will be perfect!

To serve: Place each cake on a serving plate, remove the pastry rings and decorate the surface and the plate with icing (heated in a double boiler or microwave), a cov orange than a few pieces scattered, the threads of almond and sugar icing.

FANTASTIC ........ and besides, with Santin not mistaken ...... THANK MAESTRO. The combination of citrus
chocolate is a real must, very successful in this cake!

With this recipe to participate ' Primer Culinary - B as Bavarian , the new draft genaile Trattoria Muvara

soon!