Heavy Orderves Reception

MILL

TIME FOR COMPLETION: , 8 Hours Rest with

Difficulty Level: Difficult

DOSE: 12 People

SIMPLE BISCUIT INGREDIENTS FOR THE DOUGH:

4 eggs,

120 grams of sugar,

120 grams of flour .

SIMPLE PROCEDURE FOR THE DOUGH BISCUIT:

Whisk together eggs and sugar until the mixture becomes swollen and frothy.

Then add the flour, stirring from top to bottom with a wooden spoon.

Keep aside.

INGREDIENTS FOR CREAM COCOA:

40 grams of soft butter,

40 grams of sugar,

40 grams of egg white ,

20 grams of flour,

15 grams of sweetened cocoa powder.

PROCEDURE FOR THE CHOCOLATE SAUCE:

Soften a bit 'the butter and add all other ingredients.

Mix well and set aside.

INGREDIENTS FOR THE DOUGH COOKIE DECORATION:

a dose of simple cookie dough,

a dose of cocoa cream,

1 sheet of greaseproof paper,

a pencil to draw.

PROCEDURE FOR DECORATED COOKIE DOUGH:

Take a sheet of baking paper and draw on it with a simple pencil drawings of flowers or to your liking.

Turn the sheet so that the design remains in contact with the pan and take the pastry bag with the cocoa cream and follow in the footsteps of the design (your design on paper appears in transparency).

When you have finished the design put the pan in the freezer for at least 30 'so that the cream will harden.

After this time, gently laid in a uniform way biscuit dough over the design.

Bake at 230 ° C for about 8 / 10 '.

Once cooled cookie and invert the dough will be like magic as painting.

INGREDIENTS FOR SPONGE CAKE WITH HAZELNUT:

75 g chopped hazelnuts,

75 grams of flour, 120 gr

granulated sugar, egg whites

7,

1 / 2 packet of yeast,

butter and flour for the mold.

PROCEDURE FOR SPONGE CAKE WITH HAZELNUT:

Finely chop the hazelnuts in a blender with 50 grams of sugar;

then transferred into a bowl, combine the flour, sugar, all mixed with a date and then add the egg whites until stiff;

stir with a wooden spoon gently.

Put this mixture into a buttered and floured.

Bake at 160 ° C for 30 '.

INGREDIENTS FOR THE CHOCOLATE MOUSSE:

0.5 dl milk,

200 grams of dark chocolate,

3 egg yolks, 2 egg whites

,

50 g sugar, 20 g

cocoa

2 dl fresh cream.

PROCEDURE FOR THE CHOCOLATE MOUSSE:

Pour the milk into a saucepan with the chopped chocolate;

melt all over the flame in a water bath.

Remove from heat, let cool down a bit 'and add the yolks, stirring with a spoon wood;

Beat the egg whites with sugar and add to egg mixture and chocolate, then add the cocoa and then the whipped cream.

INGREDIENTS FOR THE BAVARIAN VANILLA:

2 dl milk,

1 vanilla bean,

2 eggs,

1 egg yolk,

100 grams of sugar,

10 g gelatin sheets,

2 dl fresh cream.

PROCEDURE FOR VANILLA BAVARIAN:

Pour the milk into a pan with the seeds that you have obtained from the vanilla bean.

Bring to a boil and let the milk cool and flavor.

In a bowl, beat the eggs and egg yolk with the sugar, then diluted the mixture with milk perfumed.

Pour the cream into the pan on the stove and heat it up to 85 ° C.

Then add the squeezed gelatine, previously soaked in cold water and softened.

Cool cream, transfer it into a bowl and add the whipped cream with a spatula.

INGREDIENTS FOR THE COMPOSITION AND FINISH:

a sponge cake with hazelnuts,

a dose of pasta bisotto decorated

1 serving of chocolate mousse,

a dose of Bavarian vanilla

50 ml of fresh milk and 1 tablespoon of sugar for the syrup,

400 ml of fresh cream,

3 tablespoons powdered sugar,

chocolate chips,

nutella,

red wire to decorate.

PROCEDURE FOR THE COMPOSITION AND FINISH:

Halve the cake horizontally, b agnatela wet with milk and sugar;

Transfer the chocolate mousse in a pastry bag with a large nozzle, and formed a border around the lower plate of the cake.

Pour the cream on the dough inside the border of chocolate.

thus overlapping the other disc and cover the cake with the cream remained.

Cover with even sides of the mousse cake.

Now cut with a knife strips of biscuit dough and attach the sides of the cake, making a fence about 5 cm high.

Tie the fence with a red thread.

now cover the inside of the cake with the remaining chocolate mousse and fill up to fill with sweetened whipped cream.

Level the surface of the cake with a hot spatula.

Decorate with strips of biscuit dough, chocolate chips and nutella to write a dedication to the center.

Let rest in refrigerator for 4 hours before serving.

And bon appetit!

March 22, 2009