Whilst cooking this creation I was pondering on what to name it...
I could be really unoriginal & do a Zumbo V8 version
BUT
my darling sister nailed it on the head with...
"8 reasons I should be doing this rather than physio!"
Perfect!
Shortcrust Pastry
Double Choc Mud
Choc Set Custard
Salted Caramel
Almond Macaron
Raspberry Brownie
Truffle Icing
And.......
Toffee Crunch!
!!8 layers!!
!!8 layers!!
(oh and a few licorice macarons to tart it up)
Right - o so recipe time :)
Pastry
see
Follow the directions for the pastry. I used a large square spring form tin.
Once baked, leave to cool then pop in a air tight container while the other layers are prepared.
Raspberry Brownie
250g Butter
200g Dark Chocolate
65g sifted Flour
80g Cocoa powder
350g Caster Sugar
4 Eggs
150g Raspberries
Whack the heat back up to 180 degrees in the oven. Melt the butter & chocolate & mix until smooth. In a separate bowl mix together the flour, cocoa powder & sugar. Then mix in the butter & chocolate mix. Add the eggs & mix until smooth. Pop in the raspberries then whack in the oven for 20 mins. Turn off the oven & leave in the oven for a further 10mins before taking out & cooling. Then pop in an air tight container.
Choc Mud
see
http://kyliejayne.blogspot.com/2011/01/chocolatee-delight.html
Follow the directions, however I halved all the quantities. Once you have popped the cake in the oven, start preparing the choc set custurd.
Choc Set Custurd
see
http://kyliejayne.blogspot.com/2010/11/tarting-it-up.html
When the choc mud is cooked, pop out of the oven & pour the custard mix straight over the top & whack straight back into the oven at 160 degrees for about 15 mins or until completely set.
Take out of the oven & leave to cool in the tin.
Caramel
see
Before you pop it on top of the choc set custard, pop the pot in the fridge until the caramel cools & thickens up, so around 20mins then pop on top. Sprinkle with a little salt. Cover it all in cling wrap then pop in the fridge while you do the other 3 layers....
Almond Macaron
200g Ground Almonds
200g Icing Sugar
75mL Water
200g Caster Sugar
2x 80g Egg Whites
Licorice
Pop the icing sugar & ground almonds in a food processor & whiz, then sift the mixture. This is called the tant pour tant. Beat one of the 80g eggwhites to soft peaks. While that is happening in a pot bring the water & caster sugar to the boil without stirring. Make sure the temperature of the sugar does not go above 115 degrees. Increase the speed of the beaters & slowly pour the sugar syrup into the beaten egg whites. Continue to beat the eggwhites for about 10mins, so that the mixture cools. Mix the remaining unbeaten eggwhites with the tant pour tant making a smooth almond paste.
Using a flexable spatula, incorporate about a third of the beaten eggwhites into the almond paste to loosen the mixture, then add the remainer of the mixture.
On a piece of baking paper, mark out the shape of the tin, then pipe the almond mixture onto the shape. Make sure to save about a quarter of the mix to make little macarons for the top. For the smaller ones, pipe small circles, about the size of a milk bottle lid onto baking paper. Then leave the macarons to form a crust at room temperature for about 30mins.
Pop the big macaron in a pre heated oven (150 degrees) for 15mins, then pop in the smaller ones for a further 15mins. When you take them out of the oven slide the baking paper onto a dampened chux, this will make the macarons easier to remove. Then pop in an air tight container.
(The tops are a little bumpy, but I got the 'feet'!)
For the little macarons, I put the licorice in the microwave on a lo heat for about 1min. once soft roll out the licorice then cut out a circle with a biscuit cutter....and there's your filling for the macarons!
Truffle Icing
450g Dark Chocolate
2 Cups Cream
6 Egg Yokes
1/3 Cup Caster Sugar
Pop the chocolate & cream in a pot over low heat & stir until melted. Pop the egg yokes & sugar in a heat proof bowl over a saucepan of simmering water & beat until thick & creamy. Fold the chocolate mixture through the egg mixture & beat again for about 5 minutes then refrigerate for about 1 hour.
Toffee Crunch
1 Cup Caster Sugar
1/4 Cup Boiling Water
1 Table Spoon Glucose
50g Flaked Almons
Pop the sugar, water & glucose in a pot over a low heat until the sugar is dissolved. Whack the heat up so the mixture comes to the boil. When the syrup starts to change colour, turn off the heat &leave in the pot for about 1 min or until the majority of the bubbles disappear. Pour onto baking paper then sprinkle with the almonds.
Assembly
Shortcrust Pastry
Double Choc Mud
Choc Set Custard
Salted Caramel
Almond Macaron
Raspberry Brownie
Using a flat knife pop on the truffle icing. Then pop in the fridge until you are ready to serve.
When serving, place the toffee crunch on top along with the macarons &
............. Enjoy your master piece! x
