Apple Flan

Berikut saya share tentang Apple Flasn beserta tipsnya , semoga resep ini bermanfaat bagi anda.

BAHAN:
Kulit sama dengan adonan tartlet panggang stroberi

ISI:
5 buah apel hijau, kupas dan iris membujur
100 gr gula caster
5 cm kayu manis
5 buah cengkih
150 cc air
1/2 sdt air jeruk nipis

KRIM:
3 kuning telur
1 putih telur
75 gr gula pasir
250 cc whipping cream, kocok kaku
200 cc susu cair
50 gr gelatin, larutkan dengan 100 cc air panas

CARA MEMBUAT:

• Buat isi: masak apel bersama air, gula pasir, kayu manis, dan cengkih, masak sampai matang. Tambahkan air jeruk nipis, aduk rata, angkat.
  Buat kulit pai: campur semua bahan kulit pai, tambahkan bubuk kayu manis, aduk rata. Bungkus dalam plastik dan simpan dalam lemari pendingin selama 10 menit. 
• Cetak adonan dalam loyang pai diameter 15 cm, panggang sampai matang, dinginkan.
• Buat krim: kocok kuning telur dan gula pasir hingga lembut. Tambahkan susu cair dan masak di atas api kecil, sambil diaduk aduk. 
• Masukkan gelatin yang telah dilarutkan dengan air panas, aduk rata.
• Tambahkan whipping cream yang telah dikocok, aduk rata, angkat. 
• Kocok putih telur hingga kaku, masukkan dalam adonan whipping cream, aduk rata, biarkan agak hangat.
• Tuangkan dalam kulit pai, tata atasnya dengan apel, masukkan dalam lemari pendingin sebentar agar beku. Sajikan.

Resep tersebut untuk sekitar  6 orang

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• Mentega tawar adalah mentega biasa seperti mentega pada umumnya, karena sengaja dibuat tanpa diberi garam. Warnanya juga lebih pucat dari mentega dengan garam.
• Gelatin adalah sejenis butiran-butiran bening halus yang terbuat dari tulang hewan. Fungsinya untuk pengikat atau mengentalkan makanan.Pindakas adalah selai dari mentega dan kacang tanah
• Gula Caser adalah gula pasir yang halus, warnanya lebih putih dan bersih

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VALRHONA CHOCOLATE CAKE

This chocolate cake is a simplified version of Peter Gilmore’s signature five-textured Valrhona cake, which has two additional layers of chocolate ganache and chocolate ice cream.

Makes 8 individual cakes

280 grams Valrhona dark chocolate, chopped

     Chocolate cake

80 grams Valrhona dark chocolate, chopped

40 grams unsalted butter

2 eggs, separated

50 grams caster sugar

30 grams raisin, finely chopped

20 grams walnut halves, finely chopped

10 grams peeled hazelnuts, finely chopped

110 grams ground almonds

3 tsp plain flour

2 tsp self-raising flour

3 tsp brandy

    Chocolate mousse

200 grams Valrhona dark chocolate, chopped

3 egg yolks

35 grams caster sugar

300 ml pouring cream, lightly whipped

2 egg whites

1.       For chocolate cake, place chocolate and butter in a bowl and cook over bain marie and stir occasionally until smooth. Whisk egg yolks and sugar together until thick and pale then gradually whisk in chocolate mixture. Fold in raisins, hazelnuts, walnuts and ground almonds, then add flours and brandy and whisk until well combined.

2.       Using mixer, whisk egg whites until soft peak forms, then folds into chocolate mixture. Spread mixture onto a baking paper-lined 26X32-cm Swiss roll pan, smooth top and bake at 180 C for 6 – 8 minutes or until cake tester withdraws clean. Remove from the oven and cool cake in pan

3.       Meanwhile, for chocolate mousse, place chocolate in a bowl and cook over bain marie and stir occasionally until smooth. Whisk together sugar and egg yolks until thick and pale. Working quickly, whisk in melted chocolate all at once, then fold in ¼ cup whipped cream to loosen chocolate mixture. Using an electric mixer, whisk egg whites until soft peak form, then fold remaining cream and whisked egg whites into chocolate mixture until well combined. Cover and fridge for 2 hours or until set.

4.       Melt chocolate over bain marie until smooth. Pour chocolate into baking paper-lined 26x32cm Swiss roll pan, then, using a spatula, smooth chocolate over tray. Stand until cool and almost set, then using an 8cm round pastry cutter, makes 8 light indentations in chocolate. When completely set, cut out rounds, and place on baking paper-lined tray and fridge until needed.

5.       To assemble cakes, using an 8cm round pastry cutter, cut cake into 8 rounds. Place an 8X2cm high metal ring on a baking paper-lined tray. Place a cake round on the base of the mould, fill with chocolate mousse and smooth top using a small spatula, then top with the disc of chocolate, using a blow torch or a very hot cloth, heat side of ring to help remove cake then gently remove ring. Repeat with remaining cakes, mousse and chocolate disc, then transfer cakes to plate and serve immediately

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