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domingo, 27 de novembro de 2016

Tart of cream of chestnut, chocolate and salted caramel😋🙂

Chestnut is an ancestral food that can be cooked in a variety of ways. In this pie it assumes the main role and has as company caramel and chocolate.IngredientsFOR THE BASIS50 g hazelnut kernels70 g yellow sugar250 g Wheat flour T55140 g butterwhat salt½ dl cold waterFOR SALTED CANDY100 g sugarwhat water1 dl fresh cream20 g butterwhat saltFOR THE CREAM500 g nuts150 g chocolate for cooking 70%150 g butter130 g sugar½ dl rum whiteTO THE ROOF2 dl cream to beat1 c. vanilla sugar coffee½ table chocolate with caramel nuggetsPreparation1. Preheat the oven to 180 ° C.2. In a food processor, crush the hazelnut kernels and sugar until the hazelnut is undone. Add the flour, the cold, chopped butter and the salt. Shred again to a uniform mass. If necessary, add cold water.3. In a spring-lined form covered with parchment paper and greased with butter, spread the dough and set aside in the refrigerator for about 30 minutes.4. Place a smaller form, also lined with parchment paper, over the dough and bake for 20 minutes. Remove the form and bake another 10 minutes.5. In an anti-frying skillet, light the sprinkles with a little water until it reaches a point of clear caramel. Add the cream, the butter, the salt and continue to stir until the preparation has the consistency of cream. Reserve.6. In a pot, bake the nuts. Let cool, peel, peel and crush.7. Break the chocolate and melt in a water bath with butter. After melted, remove from the heat and add the sugar, chestnut puree and rum. Get involved.8. In a large bowl, whip the cream into chantily with the vanilla sugar. Reserve in the fridge.9. Lay the salted caramel over the base of the pie and refrigerate for 1 hour to solidify. Remove, spread the cream of chestnuts and chocolate and put it back in the refrigerator.
10. At serving time, decorate with whipped cream and sprinkle with crudely chopped chocolate. Serve immediately.

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    Sunday 2017-09-17