Accueil Sweet Mi Cuit with chocolate, caramel heart

Mi Cuit with chocolate, caramel heart

Difficulté : Easy
Catégorie : Sweet
Cout : Affordable
We are in May and it is cold, it rains (at least in Paris) and it is very ugly. It takes a lot of courage to get out of the comforter in the morning… I was in the mood for some comfort and treated myself to these little caramel-crusted mi-cuits. I made several attempts to get the caramel to stay in the dough without interfering too much with the cooking. By the way, to make it work perfectly, I prepare everything the day before: caramel and cake batter. Do it again and again to brighten up the day! 

Recipe for 5 chocolate mi-cuits with a salted caramel heart:
Caramel:
  • 75g of sugar
  • 40g of glucose syrup
  • 1/2 teaspoon of salt
  • 15g of water
  • 50g of full cream
Half-baked chocolate:
  • 115g of salted butter
  • 100g dark chocolate
  • 2 eggs + 2 yolks
  • 75g of powdered sugar
  • 50g of flour
You can (and should) prepare everything the day before. For the caramel, pour the glucose syrup into a saucepan. You may have too much fudge, but I don’t think that’s a concern for you! ????
Add sugar and salt.

Pour in the water and bring to a boil.

Be careful not to over-burn the caramel. It must be well ambered. 

When it has a nice color, pour the whole liquid cream off the heat.

Mix well and let cool to room temperature.

Also the day before, make the dough. Melt butter and chocolate together.

Mix the eggs, yolks and powdered sugar in a separate bowl.

Whisk to dissolve sugar, but do not overwork.

Pour in the melted chocolate/butter and mix well.

Finish with the flour. Then chill the dough overnight and place the caramel in the freezer.

The next day, grease your molds (aluminum molds). I use canelés slider, but a demoulding spray will do the trick. Put the cold dough in a pocket with a large nozzle (15 or 20mm). Place a bit of dough in the bottom. 

The caramel has hardened (of course it is frozen). With a spoon, scoop out a generous amount of caramel. 

Place this frozen dumpling in the center of the cold dough.

Cover with the remaining dough in the 5 moulds.

Bake in the oven at 190°C for 17 minutes. The top should start to set slightly.

You can wait 5 minutes before unmolding on a plate and watch with amazement the caramel coming out of the cake… 

Laisser un commentaire