Le parfait glace chocolat-an amazing velvet chocolate

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"Once in France," walking on the right side of the Madeleine Church, from afar have noticed the sign in pink and black colours. This Fauchon boutique with very stylish design, the image of a continuous temptation to which I can't stand Parisians and tourists... Its founder Auguste Fauchon, a great businessman, a lover of fine gastronomic experiences, opened a grocery shop on place de La Madeleine in 1886. His motto was: "to Be first and why not... the only ". In the French language there is such a thing as "lХche-vitrine" - "those who licks the Windows". The term refers to people who "devour" eyes showcase fashion boutiques. In this case, the showcases I want to eat literally. Under the Fauchon store queues not only in cash, but just lyubopytsvo and want to admire real works of art... For the sweet tooth is just unbearable torture... Fauchon is so French as can be. Once inside, you realize that the food here has a sacred significance. It looks like a work of art. But a special place among the products is cakes and chocolate. I want to introduce you with a stunning dessert pleasure. This is orgasm, the crowning Parisian lunch!

Ingredients for Le parfait glace chocolat-an amazing velvet chocolate

Step by step instruction of cooking Le parfait glace chocolat-an amazing velvet chocolate

Шаг 1

Dough: whisk the whites, add sugar, then one yolks, vegetable oil, flour and starch sift and stir with a spatula.
In the end add black melted chocolate.
Fill the moulds and put into the oven. Bake at t 180*C for 20 minutes.

Шаг 2

A teaspoon to remove part of the biscuit.
He is very gentle, airy, and we must do this work carefully.

Шаг 3

Cooking chocolate hemisphere, if there is mold, it will take a few minutes.
Chocolate melt in the microwave (1 min.) and to cover them the form sent to 2 min in the freezer.
But if there is mold, it is possible to inflate the balloon to the desired size and dipped in warm chocolate, freeze and puncture the balloon.

Шаг 4

Here are brilliant they pop up out of shape.

Шаг 5

Now pick up the plates without a pattern and paint them.

Шаг 6

For this we need to melt the cocoa butter and add a piece of chocolate.

Шаг 7

Now as the fantasy played out.

Шаг 8

Plates and hemispheres can be prepared in advance, the cocoa butter freezes well and it is even possible after making folded on each other.
This recipe was timed to the birthday of her husband.

Шаг 9

The beauty of the dessert in a caramel-chocolate filling.
Sugar burned on a hot pan, but be careful - it should not burn!

Шаг 10

Pour the cream and mix well.

Шаг 11

Pour this mixture all over the chocolate and mix well.

Шаг 12

Whites beat until stable peaks. And first add a couple of spoons of protein in caramelized sugar and then the mixture into the remaining egg whites.

Шаг 13

Here we have the result.
This is not a cream, rather a mousse.
Refrigerate at least 2 hours. In the refrigerator it will thicken.
And may be even a separate dessert.

Шаг 14

Fill our cakes and top cover thin almond biscuits.
It I made by adding to the original dough of milled in a coffee grinder almond (in equal amounts).
Cakes keep in the fridge.

Шаг 15

Spread on a plate.

Шаг 16

Covered with a chocolate cap.

Шаг 17

Decorate the cap with beads of chocolate.
Chocolate softens a bit and scroll it into beads, and then podkashivaet.

Шаг 18

Here I tried to approximate it exhibited in the window of Fauchon

Шаг 19

And now the climax!
Cezve with wooden handle alcohol (I 96*) bred delicious liqueur, ignite and pour flaming liquid on top.
Blue flame envelops our beauty.
Cap begins to melt... the alcohol seeps into the biscuit... and we freeze... and anticipate...

Шаг 20

And...