Accueil Sweet Explosive

Explosive

Catégorie : SweetUncategorized
It’s been almost three years since I put theAssassin together and it seems to have been a hit! I make them from time to time and I must admit that I enjoy them every time. I’ve been wanting to release a slightly different version for a long time, to find a brother for him in a way. So here is the Explosive! This time, the focus is even more on salted butter caramel. A touch of cinnamon, a little white chocolate and a handful of almond powder and here is the latest addition to the family! Always the same old cheese look (!!) this cake can be eaten fresh to be firmer, or at room temperature to be even more melting. And as always, a small slice is enough. And here is another one finally…
Recipe for the explosive:
-190g of sugar
-125g of semi-salted butter
-1 teaspoon of fleur de sel
-110g of full cream
-90g of white chocolate 
-175g of egg
-60g of almond powder
-30g of flour
-25g of blond vergeoise
-1 teaspoon of liquid vanilla
-1/8 teaspoon cinnamon powder



Start by putting the butter, fleur de sel and sugar in a heavy-bottomed saucepan. Add a dash of water (just enough to soak the sugar a little).




Melt over moderate to high heat, stirring with a wooden spoon. 


The mixture will foam and begin to color. It is necessary to alternate and modify the fire according to the result which one observes in the pan. 


The caramel will be done. Mix well to prevent the bottom from burning. 


When the caramel has a nice brown color, add the liquid cream.
Beware of possible splashes. First you have to add a little cream, then mix and then put the rest. Mix well.


Return to the heat to boil and melt any remaining sugar or caramel into small packets. 


Let cool for 5 minutes then add the white chocolate. For this recipe, you might as well use a good chocolate like Cacao Barry or Valrhona. Stir to melt all the chocolate.



In another container, mix the almond powder, the 175g of eggs.




Add cinnamon powder and liquid vanilla.




Then pour in the vergeoise and flour. 




Pour the caramel over the egg mixture. 




Pour into a 16cm pan lined with parchment paper. I put a circle of paper on the bottom and a strip around the inside. 





Put in the oven preheated to 145°C for 1H to 1h10. When you move the cake, the center should be set a little like a jelly. Here you can see the cake straight from the oven. 





And 5 minutes later. It’s subtle, but you can see that it’s deflating, it’s quite normal! 



All you have to do is do 1 hour of cardio after reading my recipe. If you decide to do it, it is at your own risk! Because here it is the explosion of calories…

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