Wednesday, March 3, 2010

Chocolate Praline cones & Chocolate Strawberry cups








SEE RECIPE:

2. PRALINE CONES AND STRAWBERRY CUPS

Serves: 6


Ingredients Quantity Getting started
Dark chocolate* 250 gms. Used for the edible outer shell of cones and cups
Transfer sheets / OHP sheets 2 to 3 nos Used for molding the chocolate cones and cups
Fillings: 30 ml. In every shell
Egg whites 3 nos. Separate carefully and leave it in the fridge.
Egg Yolks 3 nos. From the above eggs
Milk 150 ml. Use a heavy bottom pan.
Gelatine 10 gms. Soak gelatine in 2 ts.sp. Cold water. And melt on a hot water bath.
Breakfast Sugar 30 gm Add 50% to the milk-yolk mixture to make a good custard & 50% to the whipped up whites to make a smooth meringue
Double cream 150 ml. Semi-whip the cream.
Strawberry Crush / puree 20 ml Blend with 50% creamTopping: 2 gms On every filling; pipe or sprinkle the topping
Nougat/ praline for cones 60 gms Take 50 gms of nuts almond or cashew and caramelize with sugar and crush to make nougat or praline sprinkles Strawberry cream for cups 100 ml For garnish. Whip to piping consistency and add a dash of strawberry color to give it the spl. look
METHOD OF PREPARATION:
How to make the Chocolate cones and cups1. The dark, plain bakers chocolate available in blocks is best for molding chocolate.
2. Break the chocolate slab into small bits, and melt it on a water-bath / double boil pan. As it melts completely, remove from the pan.
3.Pour the molten chocolate, on the marble surface and temper the chocolate with a palette knife until smooth and shiny. Now transfer the tempered chocolate quickly back into the sauce pan, its ready to use, for any molding work.
4. Now, take the Transfer sheets / OHP sheets and make a few cones and cylinders, and pin it up with an adhesive-tape from the outside.
5. Take the tempered chocolate and pour it into these shells generously, twist it around so that it spreads to all corners evenly or you can use a painting brush to spread it more gently.
6. Gently turn the shells up-side-down to make a hollow inside and set it in the freezer for 10 minutes.
7. After 10 minutes, you will see that the shell inside has hardened and the shell has left the sheet, looks more shady, now its ready.
8. Gently peel off the adhesive-tape from the outside, and also the transfer sheet.
9. Your chocolate shells are ready for filling, the cones are perfect and the cylinders need a square cut-out chocolate base to seal the bottom.
10. To make the square chocolate cut-outs just take the same tempered chocolate and spread it evenly on the transfer sheet and set it in the freezer just for 2 minutes as it is half set, with a sharp knife make the square markings and re-set it for another 5 minutes. The cut-outs are ready. Peel them out and place them on a plate to assemble the cylinders, on to the squares with help of molten chocolate to stick them together.
11. Both your chocolate cones and cups are ready for various fillings and toppings to be served.
12. Transfer the fillings into two piping bags, and pipe the vanilla filling into the cones and the strawberry filling into the cups. Set it for 5 minutes in the refrigerator.
13. Now, bring them on a platter and garnish the cones with the sprinkles of praline / nougat and the strawberry cups with a strawberry cream rosette.
Make the Fillings1. Take milk in a heavy bottom pan, mix egg yolks and 50% sugar to make a smooth custard and combine the melted gelatine, cool the mixture on ice and divide the mixture into two parts
2. Take the double cream and divide it into two equal parts, add vanilla essence in one and strawberry crush or puree in the second.
3. Combine one part of custard mixture with vanilla double cream and similarly other part of custard mixture with strawberry double cream
4. Place both the mixtures on a bed of ice.
5. Prepare the meringue by whipping egg whites to soft peak and gradually add the rest 50% of breakfast sugar.
6. When it is almost set, take it out from the bed of ice, and fold in the meringue mixture.
Fill the strawberry misture in the chocolate cups and the vanilla misture into the chocolate cones
Set it in the fridge for two to three hours.

GARNISH: Garnish the strawberry cups with rosette of strawberry cream and the praline cones with praline/nougat sprinkles.
Foot notes:
• These make great finger desserts, and you can be creative with fill ice-creams, or fruits or just simple marsh-mellows add plenty of variations

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