Chocolate crostat
Baking and chocolate are a fantastic mix. What could be better for tea than chocolate crostat? Today, more and more many turn to home baking, learning to handle shortcrust pastry and experimenting with fillings. Suggested Recipe for the True fans and connoisseurs of chocolate baking.
Just like in a pharmacy
All babies are sweet tooth and nothing is so associated with childhood like mom and the kitchen, where it smells of fresh pastries. Chocolate Recipe crostats are quite simple and if desired, anyone can master it, but you need to stock up on weights, because accuracy is important here.
The main ingredients for chocolate shortcake test:
- flour – 490 g;
- butter – 300 g;
- salt – 2 g;
- icing sugar – 200 g;
- yolks – 80 g;
- cocoa in powder form – 10 g.
The main ingredients for chocolate cream mousse:
- milk – 1 liter;
- dark chocolate – 150 g;
- frozen cherry – 150 g;
- sugar – 100 g;
- cocoa in powder form – 75 g;
- corn starch – 70 g;
- rice starch – 30 g.
Cooking method
For the preparation of cream mousse, rice and corn are mixed. starch. 150 ml of milk is added to the mixture and mixed wooden spoon so that there are no lumps.
Take a saucepan, pour 20 ml of milk into it, add measured sugar and bring to a temperature of 900, but to boiling can not be done. Once the saucepan is removed from the heat, into it bitter chocolate broken into pieces is immediately added and cocoa powder. The remaining milk is also poured here and silicone or with a regular whisk, everything is thoroughly mixed. Lumps in the end must be absent. After that, the saucepan returns to the fire and milk-starch is introduced therein. The mixture is boiled until the consistency of the cream and at the same time constantly stirs.
When finished, the mousse should have a beautiful and delicate texture. Here the main secret is constant stirring. Ready Cream Mousse need to cool by putting in cold water, but make sure that it does not overflow over the sides. When the cream has cooled, you can add cherry to it, which was previously removed from the refrigerator and can be called thawed. The mixture is gently mixed in a saucepan over cream spreads cling film and the container goes to fridge.
The second step is to prepare the dough. Measured and sifted flour is mixed with powdered sugar and cocoa powder. The dough can be kneaded either manually or using a combine. Combine the dough, a pinch of salt, butter, cut into pieces and yolks. Using a mixer knead the dough from which the ball is subsequently formed. He turns around cling film and refrigerated for 2 hours.
We warm the oven to 1800ะก. 2/3 of the dough roll out and line the shape with a diameter of 24 cm. The sides should be high. We spread the mousse in the form. From the rest of the dough we cut strips and in apply in the form of a lattice over the cream. In the oven, the cake is baked about no longer than 50 minutes.
We get the finished cake when it has completely cooled down. Can sprinkle with icing sugar.
