Decadence and style that will melt in your mouth

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Crisp with flavors of black currant pepper carpaccio of figs
Ingredients
Crispy tiles
• 100 g butter
• 160 g icing sugar
• 80 g flour
• 80 g of honey
Pepper black currant ganache
• 0.4 liters of cream
• 5 g pepper blackcurrant
• 200 g white chocolate
• 3 sheets of gelatin

Macaroons (about 100 pieces)
• 4 egg whites small
• 150 g of almond powder
• 150g icing sugar
• 150g caster sugar
• 0,375 l of water
8 macaroons will be needed for the recipe, freeze the rest for future use

Carpaccio
• 20 figs
• 20 cl blackcurrant juice

Decor
• 200 g sugar
• 2 figs
• 20 frozen blackcurrants
• A little pepper blackcurrant
• 1 gold leaf

1. Crispy tiles: prepare the butter: put it at room temperature and work with a spatula until it becomes smooth and supple. Add the icing sugar, whisk thoroughly. Then flour and warm honey, mix well. Refrigerate. Achieve 10 balls of dough about 40 grams each. The lower roller to get tiles. The bake at 180 ° C for 6 minutes. Upon exiting the oven, place the tiles around to give them a cylinder-shaped tube.

2. Pepper black currant ganache ©: the day before: to brew the black currant © Pepper in cold cream, chilled in a refrigerator. Place the cream in Chinese (or colander), then heat it. Pour the boiling cream over chocolate crushed. Add the gelatin has been soaked in cold water. Place the ganache in Chinese and refrigerate. Once the unit is cold, whip the ganache in mixer, then put in a pocket and top with crispy tubes.

3. Macaroons: sift the almond powder and icing sugar. Then mix well with 2 egg whites. Refrigerate. Achieve an Italian meringue: heat the caster sugar and water until 118 ° C, meanwhile up 2 egg whites until very firm. Then stir in the sugar water in the egg whites with a mixer. Gently mix the two (Almond & meringue) with a spatula. Using a pastry bag, sleeping macaroons the size of a 1 euro coin on a baking sheet lined with parchment paper. Bake at 130 ° C for 20 minutes.

4. Carpaccio of figs: figs cut into thin slices, then arrange 6 slices per plate. Between figs put a few drops of blackcurrant juice (which is to reduce gently to obtain a syrupy consistency).

5. Decor: cut the figs into quarters and biting on wooden sticks: we need to stick with an 8 area of fig per stick. Prick then blackcurrants on each stick. Turn to cook the sugar until a light caramel. Dip fruit in caramel, keep the fruit down to form a drop

5. Dressage: arrange the figs on crusty. Paste the macaroon crunch in the center with the caramel. At each end of crusty blob of blackcurrant and a fig in the center of the button. Sprinkle the ends of the plates with the pepper and cassis © delicately some points of gold leaf drops on sugar.

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