Dressing hazel nut: squares for the coffee or how to say definitively not to the beach this summer

Dressing hazel nut: squares for the coffee or how to say definitively not to the beach this summer

Before using your dressing-hazel nut in sophisticated receipts, test it with these squares. As I recently suggested it in Mercotte, in order to present oneself without fear at the beach this summer, to make quick dip, one can always choose a pretty diving-suit, rather than a bathing suit. That avoids the useless deprivations. In this case, and this case only, here a regulation receipt which falls to peak (before making you run), to use famous dressing with hazel nuts… and to level some guests per hour of a greedy coffee. You will take a square p' tit well?

Prepare your flux with the chocolate the day before, with a very good chocolate. Mercotte singing us without slackening, the virtues of the valrhona (velvety, smoothness of the vintages, depth, flavour), I could only too encourage you to imitate it. I found valrhona at Antoine in Bordeaux:

PASTRY MAKING ANTOINE
19, Portal Course
33000 BORDEAUX
Such: 05 56 81 43 19
antoine.patisserie@wanadoo.fr

Use the base of a chocolate cake, standard melting ofchoc_et_mascobado1Trish Deseine, to see by here, replace sugar by mascobado, very scented (with the accents of liquorice, coffee, caramel) and quite dense, which gives many marrowy… Parfumez possibly your cake, by associating it a little coffee flavour (4 drops), which will raise that of the chocolate. This chocolate cake one of my is preferred, déclinable, ad infinitum, it belongs to the many receipts of the book “I want chocolate” of Trish DESEINE, with amply justified success (simple, ludic, astonishing, beautiful and very greedy!)
Let rest until the following day. The following day: to dissolve approximately 100g black chocolate with grué, to spread out it over the cake, you obtain a pretty lake. To let well cool, and harden.
Let rest until the following day. The following day: to dissolve approximately 100g black chocolate with grué, to spread out it over the cake, you obtain a pretty lake. To let well cool, and harden.

When it is completely hardened, prepare a caramel with the salted butter, with:

caster sugar -75g
butter -30g AOC charentes-Poitou
-40g of liquid cream
- salt flower

To dissolve sugar, when it is quite fair, out it fire, to add butter, then the cream and of the salt flower, (test with a half-cuillérée with coffee to test)
To let cool in T° ambient. Then to spread out this caramel over the top of chocolate cake, with a spatula, and finally: to powder with dressing hazel nut, receipt by here.

Devour with your coffee!