.... those of you who remember the "Chichiri" commonly called "Moretti"? are not these look like us ... but the base is a muffin and then a lot of cream and dark chocolate .... the original recipe instead of cream provides the icing sugar and egg whites ... I do not like it so I pannafix replaced with helping to keep the cream firmer. recipe taken from bakerella in turn taken by marthastewart ... mine is a rather disastrous attempt ... but they are delicious! to make these cupcakes need to hurry ... the time we set it aside .... and that was my mistake .... in fact I still warm cupcakes dipped in chocolate e. .. the cream with the top cap of the cupcake has been there ... in the glass .... completely detached from the rest of Dolcino! : (You letting them cool down in refrigerator for at least 30 minutes. The next time I will not even cool ... as soon as the chocolate melted in a water bath to test the finger if you do not have ... the thermometer dips his finger in the melted chocolate and you should not burn yourself, vuol dire che è a temperatura perfetta (consiglio del Signor Scaturchio) senza farlo raffreddare ulteriormente tuffarci dento i cupcakes. il cioccolato dovrebbe essere meno pesante.
ora passiamo alla ricetta:
90 gr cioccolato fondente
1/2 cucchiaino di lievito per dolci
1/2 cucchiaino bicarbonato di sodio
1/4 cucchiaino di sale
aroma di vaniglia (l'ho sostituito con del miele non avevo altro)
125 gr di burro
300 gr di zucchero (non spaventatevi soprattutto a confronto con la farina)
250 gr farina 00
2 uova grandi
125 g sour cream (replaced with unsweetened whipped cream to which I added a little grated lemon peel)
to stuff and decorate
750 g dark chocolate + 3 tablespoons olive oil 1 lt
cream
melt the chocolate in a double boiler (90gr) and allow to cool slightly.
in a bowl, mix flour, baking powder and baking soda, set aside.
kneader or in a blender ...
medium speed mix butter and sugar until it becomes frothy and light.
low speed add the melted chocolate.
increase the speed and add one egg at a time.
add the vanilla and mix for about 1 minute ... the dough should fade a bit '.
add the sour cream or unsweetened whipped cream (hey presto no sugar for instance) with the lemon zest.
lower speed just add half of flour is absorbed dose (do not stir until completely absorbed)
add the other half giving a more rapid mixed at low speed .... in my opinion to add the flour should I use a wooden spoon or mixer because the mixer with kneading the mixture is smooth, smooth ... to try anyway!
a questo punto riempire i pirottini per 1/3...si gonfiano molto...io ho sbagliato e li ho riempiti per 3/4 (dove l'ho preso boh) e sembravano il vesuvio!!! infornare a 180° per circa 20 minuti. far raffreddare bene...metteteli in frigo che è meglio.
nel frattempo montare la panna zuccherata ben ferma aiutandovi con pannafix (ma si può usare il cremor tartaro????) riempire la sacca con il becco tondo grosso prendere i cupcakes freddi e farcirli facendo dei bei giri di panna che si restingono verso l'alto....riporre nuovamente in frigo per circa 30 minuti.
sciogliere il cioccolato in a double boiler with 3 tablespoons of oil to put in a container deep and not very wide, must step inside the cupcake upside giù.far the chocolate cool slightly. cupcakes take the plunge and turn them in melted chocolate and beat them a bit ... '... put them over the filling to cool to room temperature before storing in the fridge .... great!!
well ... much more difficult to describe the procedure that do ..... if you come off the cap and remains on the chocolate cupcake ... no problem with two tablespoons aiutantovi pull it out, return it to his place, and then pour a little chocolate on the edge of the widest possibly helping with the spoon or toothpick fingers ... no one knows the melted chocolate è come i fonzies!!!
http://famedibuono.blogspot.com/feeds/posts/default 
0 comments:
Post a Comment