Наконец то, я его сделала! Две попытки каждый раз благополучно заканчивались каштановым муссом, а это только четвертая часть пирожного. И первая, с которой я начинала его делать. Как только, сделав этот мусс, я его пробовала, — все, оторваться от него я уже не могла и дальше дело не шло. Да и зачем, если и так вкусно, каштановые десерты – моя слабость.
На этот раз я себя немножко обманула. Я отложила приготовление мусса в конец всех работ. Я сделала его в последнюю очередь, перед сборкой, когда уже были готовы все составляющие пирожного, и отступать было некуда. Я отсадила его сверху как снежную лавину на собранное в виде горы пирожное, присыпала порошком какао и какао-крупкой и вот он – шоколадный “Монблан” по рецепту Уильяма Кёрли.
“Монблан” — один из самых популярных французских десертов, рецепт которого меж тем впервые был описан в 1475 году в книге итальянского повара, служившего в доме Борджиа. Во Франции десерт стал популярным с XVII века. Свое название он получил в честь увенчанной снежной шапкой высочайшей вершины в Европе, — горы Монблан, что находится в Альпах между Францией и Италией. Своим внешним видом он эту гору и напоминает. В традиционный состав десерта входит каштановый крем коричневого цвета и белые взбитые сливки. Крем выкладывают пиками в виде горы, а сверху украшают шапкой взбитых сливок, имитирующих снежную вершину. Такой самый упрощенный вариант десерта “Монблан”. Сказать, что это вкусно – ничего не сказать! Потому что каштановый крем – это нечто! Но Кёрли не был бы, наверное, лучшим шоколатье, если бы не имел своего ”шоколадного” видения на устоявшуюся веками классику. Его “Монблан” — шоколадный и многослойный. И еще более совершенный.
Он, конечно, не простой в изготовлении, но если вас это не пугает, — он того стоит.
Рецепт на 15 штук:
для шоколадного крема:
250 мл молока
половина стручка ванили
60 г яичных желтков (приблизительно 3 яйца)
75 г сахарной пудры
20 г просеянной муки
20 г порошка какао
30 г порубленного черного (горького) шоколада, содержание какао 70%
150 мл сливок 35% жирности
для шоколадно-миндального печенья (выход -35 штук):
20 г просеянного порошка какао
100 мл молотого миндаля
100 г яичных белков ( приблизительно 3,5 яйца)
100 г сахарной пудры
для сливочного крема с каштанами и ромом:
115 г размягченного несоленого масла
275 г каштанового пюре (как приготовить пюре смотрите здесь)
20 мл темного рома
45 г яичных белков (приблизительно 1,5 яйца)
90 г сахарной пудры
1 порция каштанового мусса ( рецепт смотрите здесь)
для украшения:
порошок какао, какао-крошка, готовые сладкие каштаны, шоколадный декор
Сливочный крем и миндальное печенье можно приготовить заранее и заморозить.
Готовим сливочный крем с каштанами и ромом:
1. Размягченное сливочное масло растираем, постепенно добавляем каштановое пюре. Взбиваем до однородной консистенции, затем вливаем ром.
2. Яичные белки и сахар взбиваем на водяной бане, нагреваем до 60ºС. Снимаем смесь с огня, продолжаем взбивать до густой пены. Смесь во время взбивания должна полностью остыть.
Можно перелить смесь в чашу для взбивания вашей кухонной машины и взбить ее там.
3. Понемногу добавляем в взбитые белки каштаново-масляную смесь, аккуратно вмешивая ее лопаткой в белки. Ставим в холодильник.
Готовим шоколадно-миндальное печенье:
1. Разогреваем духовку до 140ºС.
2. Порошок какао и молотый миндаль смешиваем.
3. Взбиваем белки с сахаром до образования густой пены.
4. Добавляем во взбитые белки смесь какао и миндаля.
5. Кладем на противень антипригарную подложку. Белковое тесто перекладываем в кондитерский мешок с наконечником 14 мм, отсаживаем на подготовленный противень порции диаметром 5 мм, оставляя между ними промежуток размером 35 мм. Выпекаем 35 — 40 минут.
6. Готовые печенья снимаем с противня, перекладываем на проволочную решетку, остужаем.
Готовим шоколадный крем:
1. Молоко наливаем в кастрюлю. Стручок ванили расщепляем, соскабливаем зернышки, и то и другое кладем в кастрюлю с молоком. Доводим до кипения.
2. Яичные желтки и сахар взбиваем 2-3 минуты. Добавляем муку и какао, взбиваем до однородной консистенции.
3. Выливаем половину молока, взбиваем, чтобы не было комков. Процеживаем через сито, затем вливаем оставшееся молоко. Ставим смесь на огонь, медленно взбиваем, пока она не закипит. Убавляем огонь, варим, помешивая 5 минут.
4. Снимаем с огня, добавляем шоколад, перемешиваем, пока он не расплавится. Выливаем крем в мелкий противень, быстро охлаждаем.
5. Сливки взбиваем до образования густой пены. В отдельной миске взбиваем шоколадный крем до получения однородной массы, после чего аккуратно вмешиваем его во взбитые сливки. Ставим в холодильник.
Сборка и завершение:
1. Одно миндальное печенье выкладываем на сервировочную тарелку.
2. Сливочный крем перекладываем в кондитерский мешок с наконечником 15 мм, отсаживаем на печенье порцию высотой 40 мм. Ставим в холодильник на 30 минут.
3. Шпателем наносим ровный слой шоколадного крема поверх сливочного крема так, чтобы полностью его закрыть.
4. Каштановый мусс перекладываем в кондитерский мешок с наконечником «Монблан», если такого нет — диаметром 14 мм, отсаживаем сверху три слоя мусса.
5. Посыпаем порошком и крупкой какао, сверху отсаживаем порцию взбитых с ванилью сливок. Декорируем каштанами и шоколадом.
6. Так же готовим остальные 15 пирожных.
Смотрите также:
Традиционный десерт «Монблан» (более простая версия)
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