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Chocolate turrets «Bourbon»

Chocolate turrets «Bourbon»

# Dessert recipes with photos simple and delicious
# Baking at home recipes with photos
We will need these ingredients:

«Bourbon» to the liver:
• 125 g butter (softened)
• 125 g of finely crystalline sugar for sprinkling +
• 1 egg (grind)
• 275 g flour 1 h. L. baking powder
• Article 8. l. cocoa powder
• Article 6-8. l. milk

For brownies:
• 175 g butter + for greasing
• 125 g cocoa powder
• 3 eggs
• 350 g of finely crystalline sugar
• 125 g flour
• 1 hour. L. vanilla extract
• 2 tbsp. l. strong black coffee

For the ganache:
• 225 g of dark chocolate without fillings with cocoa content of at least 50-60% (chopped)
• 250 ml of whipping cream
• 2 egg yolks
• 25 g of finely crystalline sugar
• 1 large baking tin with a small projecting rim on the upper edge of approximately 25 x 40 cm (grease)
Cooking method:
Preparation of cookies, brownies and ganache.
1 For pastry: whisk the butter and sugar with a mixer, add the egg and then Stir in sifted flour and cocoa. Knead, adding enough milk to form soft dough.
Wrap with cling film and place in refrigerator for 20 minutes.
2 For the brownie: Melt the butter and mash with cocoa powder. Whisk the eggs with the sugar until white and enter the coffee-oil mixture. To mix the remaining ingredients.
Chocolate turrets
3 Preheat the oven to 180 ° C. Pour the brownie batter into the mold and spread a layer of 5 mm thick. Bake for 7 minutes, turn and let cool. Wash shape again brush with oil and place the paper.
4 Melt the chocolate and half cream. Whisk the egg yolks with the sugar in a thick cream. Enter the weight of the chocolate and beat until a homogeneous cream. Lightly beat the remaining cream and mix with the cream. Put in a cool place (not refrigerator) before filing. Stir occasionally.
Chocolate turrets.
5 Roll the cookie dough in a layer 3 mm thick and cut out 16 rectangles pattern: Cut out cardboard rectangle with rounded corners measuring 10 cm x B Transfer to a baking tin..
6 cocktail stick to make holes and put the cookies bake in preheated 180 «With the oven for 10 minutes. Cool on a wire rack.
Chocolate turrets..
7 Cut the cake brownies into 16 rectangles slightly smaller than cookies. Spread on a cookie layer of ganache, place on top of the brownies, spread a thick layer of ganache. Cover with another brownie, spread ganache top and press cookies. You should now have 8 turrets.
8 Sprinkle «Bourbons» saharom.Servirovochnye small crystal dish pour the coffee syrup (see. «Board») and put it on top of the turret.

Chocolate turrets...

Chocolate turrets....

About the dish:

On 8 servings:
preparation time: 1 hour
Cooling time: 20 minutes
Preparation time: 20 minutes
Oven temperature: 180 «C

Chocolate dessert from classic British cookie «Bourbon», soft and seductive ganache brownie cause jittery heart shokoladomana! wink

Late assembly
All components of these delicious turrets can be prepared separately and ahead of time, because you need to collect them just before serving, otherwise the cookies will be wet and heavy. Dessert served chilled, so pre-bake cookies and brownies, prepare the ganache, that were all ready and chilled components before applying at your fingertips. To Brown received a thin and smooth, you’ll need a large baking form or baking with a small rim. When the brownie is ready, wash your form or baking sheet and bake the cookies on it.

The soft but crunchy
In addition to the rich chocolate taste turrets pleasing contrast between the soft, melting in the mouth center and crispy biscuits. It happens so if you roll out the dough very thinly, and finished products Transfer to cool on the wire rack. Store them in an airtight container can be during the day, and then, like most types of cookies, it begins to lose its pleasant crunch.

For the preparation of the saturated coffee syrup, which perfectly complement the delicious turrets, dissolve 150 g of finely crystalline sugar in 300 ml strong black coffee and the resulting beverage boiled down at the plate in half. For adults, add a little liquor «Tia Maria» or «Kahlua».

Popular in Britain oblong chocolate chip cookies, chocolate cream interbedded in pairs, first appeared in 1910 under the name of «Creole». His company produced confectionery Peek Freans factory in Bermondsey London, an area that became known as the «city of a cookie.»

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