Dessert
Beer cakes and tonka fava
Ingredients
- 30 gr of 70% chocolate
- 50 gr of butter
- 50 gr of whole eggs
- 60 gr of sugar
- 50 gr of flour
- 10 gr of cornstarch
- 10 gr of cocoa powder
- 30 gr of dark beer
- 1 tonka fava
- 15 gr coarsely chopped hazelnuts
- 5 gr of cream tartar
- A pinch of salt
- 40 gr of yolks
- 30 gr of sugar
- 50 gr of dark beer
Features
- BLAST CHILLING
- GENTLE FREEZING
Difficulty
- Average
Proceeding
Melt the chocolate in a bain-marie, add the butter and emulsify well. Insert the eggs, sugar and beer, mix, then add half grated tonka bean and powders sifted together (flour, cornstarch, cocoa, cream tartar). Finally add the hazelnuts.
Divide the dough into 4 silicone moulds from muffins and cook in the preheated oven to 180ºC for 15 minutes. Cool the sweets in the blast chiller with the function of blast chilling for ten minutes.
Mix the egg yolks with the sugar, add the beer and whisk in a bain-marie until it reaches 70ºC. Remove from the bain-marie and cool quickly in the pre-cooled blast chiller with the function of blast chilling for 20 minutes.
Divide the dough into 4 silicone moulds from muffins and cook in the preheated oven to 180ºC for 15 minutes. Cool the sweets in the blast chiller with the function of blast chilling for ten minutes.
Mix the egg yolks with the sugar, add the beer and whisk in a bain-marie until it reaches 70ºC. Remove from the bain-marie and cool quickly in the pre-cooled blast chiller with the function of blast chilling for 20 minutes.
Tips
You can prepare a large quantity of sweets and freeze them with the function of delicate freezing blast chiller so you can store them in the freezer for up to 6 months. This way you will always have a tasty snack ready to regenerate in a few minutes!