Chocolate savarin
By VicentaLakin
Chavalin, the representative of the French hotcake, has a noble breath from Paris. The cake is shaped in the form of a dim part of the centre, which is then filled with chocolate pie, which is a well-known traditional French snack. The formula comes from [Professor Meng's 100 little cakes], which happens to have a model with a dent, which converts to a volume, doubles the size of the original model, and most of the material is available, except for the absence of almond powder in the home, which I replaced with the same weight of coconuts, with mirror gum in the chocolate pie of the original one, which adds light to the chocolate pie, and I dropped it, and my favorite kisses can be added to it. The cake is baked into chocolate pie, it's really good, and it's so good for chocolate。
Recipe Recommendations
- unsalted butter 210 grams
- powdered sugar 120 grams
- coconut 30 grams
- milk 40 grams
- chocolate chip 2 tablespoons
- bittersweet chocolate 180 grams
- low-gluten flour 180 grams
- corn starch 3 tsp
- egg yolk 70 grams
- vanilla extract 1 teaspoon
- Animal whipped cream 150 grams
- sweetening
- baking
- half an hour
- ordinary
Steps for Chocolate savarin
1
The butter room is softened, mixed with sugar powder。
2
Scan low-banded flour and maize starch, with rubber razors to the point where there is no dry powder, and with an electric omelet into a smooth, thin paste。
3
Add egg yellow, milk, vanilla, almond powder and continue to mix evenly。
4
Rolling into chocolate platter。
5
the mixed pasta is packed into a bouquet and squeezed into the moulds for about eight minutes. model size: 7.5 cm in diameter, 4.5 cm in length and 6 in size
6
The oven is preheated 180 degrees up and down, medium level, 22 minutes, baked and then out of the oven, and can be de-molerated until the hand is warmed, and cooled off. (Time temperature for reference only, adjusted by the temper of the oven)
7
Animal fresh cream is poured into small pots, which heat up to 50°C-60°C。
8
Add chocolate chips。
9
Smash to full melting of chocolate。
10
The chocolate fluid is packed in a bouquet, squeezed into the crib of the cake, so that it can be edible to chocolate fluid condensate。Chocolate savarin Make Tips
It's better to have big chocolate slices cut in advance and melt. The chocolate can also be warmed up and melted and then mixed with light cream. If you like chocolate light, you can add 30 grams of mirror gum。