Scarlett WAlmond Soufflé
November 30th 2006 09:14
Almond Soufflé
About Almond Soufflé
Eat these almond meringue confections without delay, at their peak of perfection. The ganache is best stored at 60-64 ºF. If kept in the refrigerator, bring up to room temperature before serving.
About Couverture
"Couverture" is a special type of chocolate used in patisserie and confectionery, which flows more readily than the type of chocolate found in candy bars. The consistency you need will depend on what you are using it for, such as covering cakes or coating candies. For many uses, couverture must be melted first, then tempered. When it is heated (the temperature must never exceed 104ºF), couverture loses its binding properties. The sugar, cocoa solids, and cocoa butter separate. Tempering binds them together again, and the couverture returns to its original state: hard chocolate with a lovely sheen.
INGREDIENTS
6 egg whites
Scant ½ cup sugar
2 heaped tablespoons cornstarch
1¾ cups blanched ground almonds
1½ cup confectionery’s sugar
For the ganache cream filling
1 cup cream
9 oz couverture, chopped
1. Preheat the oven to 125 ºF. To make the meringue, whip the egg whites with the sugar and cornstarch until stiff.
2. Mix the almonds with the confectionery’s sugar and blend into the meringue.
3. Spoon the almond soufflé mixture into a pastry bag with a large round tip and pipe into mounds about 1½ inches high on a baking sheet lined with parchment paper. Sprinkle generously with flaked almonds.
4. Bake for about 15 minutes, leaving the door slightly ajar.
5. To make the cream filling, bring the cream to a boil, add the couverture, stirring constantly until it melts.
6. Place a hand blender in the cream, switch on, and mix thoroughly, using a circular motion.
7. Pour into a flat-bottomed pan or baking dish so that it cools uniformly.
8. Leave at room temperature to set until it can be piped. Do not stir the cream, as this would destroy the fine texture.
9. Spoon into a pastry bag with a star tip and pipe rosettes onto one half of the almond meringues.
10. Top with the other half and allow to set.
**From “The Chocolate Bible” and “Wikipedia, the free encyclopedia”**
| 136 |
| Vote |
subscribe to this blog
