Dacquoise (chocolate)

Dacquoise (chocolate)
French cuisine
Dacquoise (chocolate)
Portions 4
Very simple and delicate is this French sandwich
1 estrella2 estrellas3 estrellas4 estrellas5 estrellas (1 votes)
prep time
30 min
cooking time
0 min
total time
30 min
prep time
30 min
cooking time
0 min
total time
30 min
  • 4 clear
  • 210 GR. sugar
  • 60 GR. shredded coconut
  • 15 GR. flour
Ingredients of chocolate mousse
  • 125 GR. sugar
  • 50 CC. water
  • 7 egg yolks
  • 300 GR. bitter chocolate
  • 600 GR. of cream
Ingredients of Pernio
  • 3 egg yolks
  • 120 GR. sugar
  • 150 CC. grapefruit juice
  • 4 chopped mint leaves
  • 12 GR. unflavored gelatin
  • 180 GR. of cream
Ingredients in the bathroom
  • 400 GR. of cream
  • 200 GR. chocolate
  • 20 GR. butter
For the chocolate mousse
  1. make a syrup with the water and sugar, pour over yolks beaten to tape. Beat until cool.
  2. Melt chocolate and add it, Add the whipped chantilly cream and pour into a square mold.
For the mousse of Pernio
  1. Beat the ingredients to Mary's bath (egg yolks, juice, sugar chopped Mint), less gelatine and cream. Cool and hydrated gelatin incorporated in 1/4 glass of warm water, Add the semibatida cream. Mix all together and pour into a mold, Book.
For the Dacquoise
  1. beat the egg whites and sugar. Incorporate the remaining ingredients. Sprinkle the preparation on a square plate (the same size as the chocolate mousse) paper with butter and bake at 180 ° for 12 minutes.
  2. Place on chocolate mousse, the sabayon and over the Dacquoise. Take freezer 2 hours and unmold so the Dacquoise is down.
For the bathroom
  1. boil the cream and sugar and pour onto chocolate grated along with butter, bastir until you obtain a homogeneous cream, cover the cake.
Recipes easy to https://recetasdecocinafaciles.NET /

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