Hi everyone and welcome to "Les plaisirs sucrés d'Antoine"
I hope you're fine
today in my kitchen I propose a classic of the French pastry...
le TIRAMISU
It is often something we don't now how to serve
It spread out, it look's like pâté in the plate
So I decided to restructure it to make it easier to slice and serve it
it is made of 2 layer of sponge finger
soaked with coffee
and a mascarpone cream
I decided to do a dark chocolate hooping to avoid collapse
and pipe in a beautiful way some cram on the top
dust with cocoa powder and chocolate pieces
I pull on my apron and I show you
I make first the 2 sponge finger, so you'll need these ingredients
60 of corn flour
125 g of sugar
100 g of 65% dark chocolate to coat the biscuit
5 eggs that I separate, so 5 egg yolks and 5 egg whites
65 g of flour
40 of icing sugar
I first whisk the eg yolks with 3/4 of the sugar
I drop the egg yolks in a bowl
I add 3/4 of sugar
and I whisk
I then whisk the egg whites
with the rest of sugar
do not work it too long, in order to combine it easily with the egg yolks
when the egg whites are whisked, i add them to the egg yolks-sugar mix
I combine it gently
once it's well combined
I mix the flour and corn flour together
and I sieve it over the batter
it's better with a spoon actually
I add a first part that I combine
and then the rest
I mix again to combine
I pour it in a piping bag
with a round piping bag tip
and I pipe the batter into a tart circle
set on a baking paper set on a baking mat
in a 24 cm in diameter tart circle
I bake it at 200°C
for 10 mins, But before
I dust with icing sugar
it will give the crunchy to the biscuit
I dust generously the surface
I let it impregnate few seconds and I redo it
let's bake it for 10 min at 200°C
after 10 min, the first biscuit is ready
I remove the tart circle and I repeat the steps tow have 2 biscuits
I cleaned the tart circle to do it again
I put this one aside
let's do the other one
the 2 biscuits are made, I let them cool down before covering it with chocolate
once they are cold I cut them with the 22 cm entremet circle
I cut inside
remove 0,5 cm more all around
cut the second one the same way
remove also 0,5 cm
the biscuit fits in the circle
I temper the dark chocolate to cover 1 biscuit
I drop it in a bowl
and I temper it with the microwave as you already saw it in my previous tutorials
when it's tempered, I cover a biscuit
I do it with a brush
generously, it's goona be the base of the tiramisu
so it will b hard
I then place the biscuit in the microwave..... heuuu pffff in the fridge
10 min
after 10 min the chocolate is hard
just turn upside down the biscuit on the serving plate
I unstick the baking paper
remove the chocolate excess
so we get an insulating biscuit
I leave the biscuits aside and I attack the mascarpone cream
for this cream you'll need
200 g of mascarpone
100 g of sugar
400 g of 30% whole single cream
I first mix together the cream with sugar
once the sugar is combined, I drop the mascarpone in the mixer and I whisk it to make it soft
when I get a thick cream, I pour it in a piping bag and I store it in the fridge for 30 min
now that I have all the elements, I can start the assembly
you'll need
250 g of espresso coffee
10 g of sugar
I mix sugar with coffee
I cut an inlay foil of the size of the 22cm circle circumference
I set the biscuit on the serving plate
I put the circle
I set the inlay foil inside
all around the biscuit
I soak then the first biscuit with coffee
when the biscuit is generously soaked with coffee I pipe some cream
make it flat to set the second biscuit
put the second biscuit on the cream
press
soak with coffee
when the second biscuit is soaked with coffee
pipe some cream again in 1cm thickness
because we'll pipe again some cream later
I pipe the rest of the cream over the flat one bay making little heap
I pipe little heaps on all the surface
once it is covered, I store it into the fridge for 1 hour
after the hour in the fridge, it is time to finish the tiramisu with the chocolate hooping
you'll need
100 g of 65% dark chocolate
and 10 g cocoa powder
I temper again the chocolate with microwave
the chocolate is tempered
I cut once again an inlay foil with the circumference of the entremet circle
I'll spread the chocolate on the inlay foil
I unstick on one side
take out the tiramisu from the fridge
remove the circle
and the inlay foil
set the chocolate stripe all around the tiramisu before it crystallize completely
I cut the excess
let it crystallize
pop it in the fridge for 5 min
the chocolate is now hard
remove the inlay foil
I dust with cocoa powder
and I finish with some chocolate shaving
that I get from the chocolate circle leftovers
my tiramisu recipe is over, I hope you enjoyed
as you can see when I cut it, it's easier to slice and serve
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see you soon for another recipe ! CIAO !
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