Chocolatines!
Hey there! I'm brand new to this comm...and to baking!
Today i made Mary Berry's chocolatines! I can't say they look the best ;_; i didn't make enough buttercream (using sugar syrup really does give a nice finish i must say) so i only just had enough to do two and the tips of the little piped star dont have a tail off as the piping bag was so empty so they lifted off the cakes ;_;! It's lovely and not too sweet though
The recipe is from Mary Berry's Baking bible, i made one alteration , use cocoa and a little dusting of icing sugar in the butter cream instead of the 100g of plain chocolate!
genoese sponge
40g butter
3 large eggs
75g caster sugar
65g self raising flour
1 tablespoon corn flour
Creme au beurre chocolat (buttercream)
50g granulated sugar
4 tablespoons sugar
2 egg yolks
175g softened butter
100g chocolate (plain)
to finish
chopped nuts (i used crushed meringues)
1. preheat the oven to 180c/160fan/gas 4 and grease a shallow 7inch square tin and line the base with baking parchment
2. Melt the butter gently and set aside to cool. In a bowl whisk the eggs and caster sugar until it's mousse like and thick enough to leave a trail when the whisk is lifted.
3. Sift the flours together and gently fold in half of the flour into the egg mix GENTLY to not knock out the air, then pour half the melted butter around the edge of the mixture and fold that in. Repeat with the other halves and pour into the tin.
4. Bake for about 35 minutes ( I did 30 ) until well risen and slightly springs back when lightly pressed. Leave to cool and turn it out.
5. To make the creme au beurre chocolat in a small pan gently dissolve the sugar and water over a low heat then boil for 2-3 minutes until when put on the back of two tea spoons and pulled apart forms a slim thread.
6. Break the egg yolks using a fork and then pour the syrup in a thin stream into the eggs whisking constantly until it makes a thick cool mixture. In another bowl cream your butter until very soft and beat in the egg mix slowly. Stir in the cooled melted chocolate
7. Cut the sponge horizontally when cooled and apply a thin layer of the buttercream to sandwhich the two halves together. Cut the sponge in 2 in squares. Spread the sides and top with the butter cream and roll in the chopped nuts for the sides. Finish the tops by piping with tiny rosettes with the butter cream.