Should I share this Chocolate Caramel Tart with Whipped Cream ?!
serving:
1 trifle
brownies:
12 tablespoons unsweetened butter
1 ½ cup sugar
Ica cup of cocoa powder
1 teaspoon vanilla extract
3 large eggs
1 cup flour
Salted caramel mousse:
1 cup sugar
6 tablespoons unsweetened butter, room temperature
½ cup heavy cream, room temperature
2 teaspoons Maldon sea salt flakes
4 large egg yolks
½ cup granulated sugar
1 cup of whole milk
1 teaspoon vanilla extract
5 cups whipped cream
Decoration
1 bar bitter chocolate, broken into pieces
Salted caramel sauce
Whip cream
To make the cakes: Preheat the oven to 350 degrees. Line an 8x8 baking pan with parchment paper and set aside.
In a medium bowl, melt butter. Add sugar and vanilla and whisk. Add in the cocoa powder, whisk and remove from heat.
Add the eggs, one and the other, stirring between each addition until the eggs are completely combined. Add the flour and mix well until the flour is completely combined.
Pour the batter into the prepared pan and bake at 350 degrees for 30 minutes. Allow to cool completely, cut into large pieces and set aside.
To make the mousse: In a medium heavy saucepan, add 1 cup of sugar. Cook over medium heat and stir until the sugar is dissolved. Once the sugar has melted, stop tasting and put the candy thermometer in the pan and continue to cook the sugar until it is amber and registers at 250 degrees, stirring frequently so it doesn't burn. Immediately add the butter to the pan and remove the whipped cream to combine.
Add ½ cup heavy cream to the pan and mix until combined. Allow to cool and add the sea salt flakes to taste.
In a large saucepan, whisk the egg yolks, sugar, and vanilla extract until creamy; Set aside. In a small pan, heat the milk. Start adding hot milk mixture to egg yolks, adding a little and stirring vigorously after each addition. When all is combined, cook over medium heat until the cream thickens and retains its shape. Add salted caramel to hot cream. Whisk until smooth and uniform. Coat the cream with a plastic wrap and place in the refrigerator to cool completely.
Once the cream has cooled completely, gently fold it into 5 cups of whipped cream.
To assemble: Coat the bottom of your tiny dish with caramel sauce, then start with a layer of crushed brownie, coat with a layer of salted caramel mousse and repeat until you get to the top of your Trifle dish. Garnish with whipped cream, crushed chocolate and salted caramel.
Prescription notes
A place-specific recipe.
Source link
0 Comments