Cake «Clery»

Cake «Clery»

Strawberry confit: 125 g of strawberry puree
65 g of sugar
4 g pectin NH
10 -12 grams of water
110 grams of fresh strawberry slices

Almond-coconut biscuit: 1 egg
20 g of sugar (1)
10 g of coconut chips
20 gr of almond flour
1 protein
12 g of sugar (2)
10 gr of flour
10 g melted butter

Chocolate crab: 90 gr of flour
10 g of cocoa
50 gr cold butter
25 gr of powdered sugar
1 yolk
1/2 tbsp. Of ice water

Krustilan with coconut and almonds: 60 grams of white chocolate
17 grams of vegetable (almond) oil
30 grams of ground almonds
30 g of coconut chips

Coconut cream brulee: 125 ml of milk
125 ml of cream 35%
30 g of sugar
15 grams of natural vanilla sugar
35 g of coconut chips
60 g yolks

English cream: 150 ml of milk
3 yolks
30 g of sugar

Chocolate mousse: English cream
320 grams of crushed chocolate 40%
550 ml cream 35% (whisk)
~ 5 g of sheet gelatin

Chocolate glaze: 75 ml of water
125 grams of sugar
50 g of cocoa
75 g cream 35%
7,5 g of sheet gelatin

Finishing and decor: red cocoa spray-velor
Chocolate elements

Cake «Clery»

Chocolate crab: in a large and pre-chilled bowl, quickly grind into a crumb of flour with cocoa, butter, salt and sugar powder.
Add a lightly whipped yolk and half a tablespoon of ice water.
Quickly knead the dough, wrap it in a food film and put it in the refrigerator for 4 hours.
Heat the oven to 180 °.
Cover the pan with baking paper.
From above, establish a square metal ring for a cake of diameter ~ 22 x 22 cm.
Chilled dough grate on a coarse grater and put a thin even layer in the ring. Rinse the dough with, for example, a regular glass.
Bake for 15 minutes (+ -) until golden brown.
Ready crabbell to let cool completely, without removing from the baking sheet.
Strawberry confit:
Combine fresh strawberries with strawberry puree and water, bring to a boil.
In a separate container mix sugar with pectin and pour a thin trickle into the boiling mixture. Boil 2-3 minutes, stirring occasionally.
Remove from heat, allow to cool at room temperature.
Then the resulting liquid is poured in a thin layer into a silicone square shape measuring 18×18 cm. Frozen.
Almond-coconut biscuit:
Heat the oven to 180 °.
Cover the dish with a silicone rug.
In a bowl, beat the egg with sugar (1), coconut shavings and almond flour.
Separately whip the protein with sugar (2) and insert into the first mass.
Add the sifted flour.
Pour melted and cooled butter at the end with a thin trickle.
The resulting dough spread a thin layer on the prepared baking tray, put in the oven and bake for about 12-15 minutes.
Ready biscuit cool and cut out a square about 18×18 cm.
Leave it.
Krustilan with coconut and almonds:
Melt white chocolate on a water bath.
Remove from the bath, add vegetable oil, mix thoroughly.
Add chopped almonds and coconut shavings.
Immediately distribute a thin even layer over the already cooled biscuit and put into the refrigerator before assembling the cake.
Coconut cream brulee:
Heat the oven to 100 °.
Whisk the yolks with sugar and vanilla sugar.
In the saucepan combine cream and milk.
Bring to a boil and pour into a yolk mixture with a thin trickle. Pour everything back into the saucepan and, with constant stirring, boil the mixture until lightly thickened (85 °).
Strain and pour a layer about 1-1.5 cm thick into a silicone square shape measuring 18×18 cm.
Bake in a water bath for about 30 minutes.
Ready cream-brule to cool at room temperature, then freeze.
English Cream:
Gelatin soak in cold water. Whisk the yolks with sugar.
Bring milk to a boil and pour into a yolk mixture with a thin trickle.
Pour everything back into the saucepan and, with constant stirring, boil the mixture until lightly thickened (85 °). Enter the soaked and well-pressed gelatin.
Chocolate mousse:
Chocolate melted in a water bath. Cool slightly.
Mix English cream with chocolate.
At the end, add the whipped cream and gently mix.
Assembly:
To the bottom of a square silicone mold measuring 20 x 20 cm, put about half the chocolate mousse.
Place a frozen layer of strawberry confit on top.
Next — the remaining chocolate mousse. Complete the assembly of almond-coconut biscuit with a crispy interlayer of krustilan. Lightly press into the mousse.
Tighten the form with food film and freeze.
Chocolate glaze:
Gelatin soak in cold water.
In a small saucepan mix the water and sugar. Put on a strong fire. When the sugar begins to dissolve, add the cocoa. Stir thoroughly.
Add the cream when the cocoa dissolves and the mass becomes shiny.
Bring the mixture to a boil and immediately remove from heat. Strain through a sieve, put in a bowl with ice water and cool to 50-60 ° C.
Then take it out of the iced water and add the soaked gelatin.
Stir until it is completely dissolved.
The resulting mass to punch blender and cool at room temperature.
It is desirable to give the glaze to ripen the night in the refrigerator.
Then it needs to be reheated in a water bath and cool.
Working temperature of the glacier is ~ 35 ° С.
Debugging:
Chocolate cramble neatly, trying not to touch it with his hands, to transfer from baking paper to a serving dish. Frozen cake covered first with red velor, and on top one half covered with chocolate glaze. Set the cake on chocolate cramble. Decorate with chocolate elements.


Hello! I — blogger, love of God and people. Food — it is certainly good and well, but we must remember that in front of us waiting for eternity and where we spend it, depends only on us!

Everyone in some sins, but the severity of this sin saved us JESUS CHRIST!

And if we repent of our sins and call upon his heart and Christ, we shall be saved from hell, which is prepared for the devil, but the devil does not want to go there himself and tempts people to sin. But God loves us, because he gave for us on the death of the most precious thing he had — his Son Jesus.
Pray a prayer: Heavenly Father! I ask you — I’m sorry, I repent of my sins, because I lived without you. Jesus Christ, come into my heart and be my Lord and Savior, make me be what You want me to. I thank thee that in eternity I will be with you! Amen.

To learn more… http://goo.gl/mKRRhm

http://www.kcm.org/about-us

Related posts:

Both comments and pings are currently closed.

Comments are closed.

Besucherzahler
счетчик посещений