BEER CAKES AND TONKA FAVA
- Difficulty: Average
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
Procedimento
-
Delicate freezing
STEP 1: PREPARE THE DOUGH
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.
STEP 2: BAKING OF THE DOUGH
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.
STEP 3: EGGNOG WITH BEER
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.
Suggerimenti
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!
