Homemade mandines – Step-by-step recipe, in images – Fragrant and delicious homemade mandines

Aromatic and tasty homemade almonds – Homemade almonds – Step-by-step recipe, in images

the ingredients

7 eggs
12 tablespoons of sugar
8 tablespoons of flour
2 tablespoons of cocoa
4 tablespoons of oil
4 tablespoons cold water
1 pinch of salt
1 packet of baking powder

Syrup

250 ml of water
150 grams of sugar
1 bag of chocolate cappuccino
try the essence of rum

cream

500 grams of milk chocolate
500 ml liquid whipped cream

enamel

200 g dark chocolate
150 ml liquid cream
50 grams of butter

Preparation

To begin, we prepare all the ingredients so that it is easier for us to get to work. Separate the whites from the yolks. Place the egg whites in a bowl with a pinch of salt. Beat the foam and then add the sugar little by little. Mix the egg yolks with oil and water.

After the whites become meringue-like, add the yolks. Gently mix from bottom to top with broad strokes. Mix the flour with the cocoa and baking powder and sift.

Add flour to the protein-yolk mixture. Mix gently so that the proteins do not fall apart and leave a spongy surface.

We spread the composition on a 38/25 baking tray, which we cover with baking paper. Place in preheated oven at 180 degrees for 25-30 minutes or until it passes the toothpick test. Let the top cool. I used a removable tray.

For the cream Place the thick cream in a frying pan. Let it heat well, but do not boil.

Break the chocolate into pieces, put in a bowl and add the hot cream. Let it sit for 1 minute and then stir. Let it cool, put it in the freezer for an hour or in the refrigerator for 3-4 hours. Remove, mix until you obtain a loose cream. You can add 1 essence of rum.

For the syrup caramelize the sugar, add water and a cappuccino sachet that I dissolved in 2 teaspoons of warm water. Let it boil a little, reserve and add the rum essence.

For the glaze place all the ingredients in a saucepan and put over low heat. Stir constantly until the chocolate melts. To get a shiny glaze, I strain it through a very fine sieve.

Collection:

The well-cooled top is cut into 2 parts. I used a baking sheet to assemble the cake, which I also baked the top on. I put the first lid on, syruped it very well and added cream. I reserved 4 tablespoons of cream to decorate. We put the second lid and syrup very well. Put the cake in the refrigerator for 3-4 hours or even overnight.

Cut the cake:I got 24 pieces. We leave space between them for the glaze. Take the glaze with a teaspoon and spread it over each piece. I melted 150 g of dark chocolate in a bain-marie. I put it in a bag, cut the corner a little and made some lines with quick strokes.