It's strange to think how one day can be taken at random for a few days like many others, which continue with the routine and the usual occupation, and represents an important date for others. Take for example this gray Monday, made of cold and moisture. So this Monday for a student could only mean the start of a grueling week, made up of tasks and questions, after relaxation of the weekend. For a woman of the house could only mean that it is time to change the sheets and place to wash the old ones. For a business-man could only mean that today will attend a boring meeting, as every Monday. Normality, in short, nothing more and nothing less. But for me, your sandwich, today is a special day: it's my birthday . Yes, I do 20 years, today, Jan. 25, say goodbye to the world of teenagers . Your birthday is an important event, especially if the age is of this magnitude. In my opinion, are 20 to inaugurate the entry into the adult world , not 18. There is no more quell'1 front, but a 2 full of expectations for the future. What then, if you think about it, why celebrate a year that goes, a year when we become older? Seems to have no sense, yet, the day of their birthday, there's always that slight euphoria, that feeling for a special day, and covered with full attention. Surprises, gifts, more diverse people who make the cards (but it's always a pleasure to receive them). I'm bigger, it's true, but I do not seem certain to be changed from yesterday or a week ago. Yet there is something extra burden on me, something that, at least for the initial enthusiasm, it makes me take the feeling of being bigger and having to prove. Maturing for some it is a slow process for another sudden and marked by a single event, for others that time will never come, often the age counts for nothing. I do not know, I still have much to learn and experience too much to do. When I think back to my years, however, I can only do so with a smile. Went back to change something, this is obvious, but the budget, after all, is positive. Now I feel only the need to throw myself, as a leap of faith in this new year for me, I forgive the calendar, begins today.
Today I can only offer you the dessert that I have auto-packaged to celebrate my 20. I made it, assembling 3 different recipes and 4 types of tastes and textures: the hazelnut biscuit spongy and soft, the dark chocolate ganache scioglievole and creamy on the palate, the Bavarian coffee that is combined with the layer of soft whipped cream final. To wish you a good NON- birthday (:
And while there, I share this recipe with the contest announced by Chefs Sans Frontieres (found by clicking on the name of the band!), Non-profit association that deals with teaching profession of catering to young people in trouble, condudendoli hand to complete autonomy in running a business. To the best recipes are also provided for some prizes from Neronero . we combine business with pleasure, come on!
Tile with Bavarian coffee and chocolate ganache
Ingredients for the biscuit hazelnut: 100 g hazelnuts
3 egg whites 80 g sugar 20 g flour
for the ganache:
100 ml fresh cream 150 g dark chocolate 30 g butter
for Bavarian
250 ml milk 2 egg yolks 1 tablespoon instant coffee
50 g caster sugar 1 tbsp of icing sugar 100 ml fresh cream
4 g gelatin sheets
a vanilla bean
to decorate:
50 ml fresh cream 20 g sugar
procedure
Prepare the biscuit hazelnut, first chopping mixer with the hazelnuts and grind into a powder. Beat the egg whites stiff, then add the hazelnuts and flour. Pour the mixture into a 26x18cm baking dish lined with baking paper and bake at 200 degrees for 20 minutes. Far cooler, and then, using a knife with a serrated knife (this will not crumble), cut the dough into two, the size of a cake tin of 24 cm.
Prepare the ganache: Put the cream in a saucepan with 100 ml of scarce water, bring to boiling limit, add the chopped chocolate and, away from heat, stir until chocolate is completely melted. Let the mixture cool and, little by little, add the butter very soft. Transfer the ganache in the refrigerator to harden (20 minutes).
Line a cake tin with baking paper, then put the first rectangle of dough to brown properly cut and reduced to proper size. Remove the ganache from the fridge, then beat with an electric whisk for 2-3 minutes until starts to thicken and become more clear. Spread the ganache on the first cookie with hazelnuts, cover with the second rectangle, press gently and place back in refrigerator.
Meanwhile, prepare the cream to coffee. Heat the milk with the vanilla pod engraved along its length without bringing to a boil. Meanwhile, soften gelatin in cold water. Turn off the heat, stir the coffee with milk until melted and remove the vanilla. Whip the egg yolks with sugar until light and incorporate them to become milk. Add the drained gelatine and dissolve over low heat for 5 minutes, stirring constantly. Turn off the heat and let cool. Whip cream with icing sugar, incorporate milk-based.
Remove the mold and pour the cream, then place back in refrigerator to harden for at least 4 hours.
After this time, pull out the mold from the refrigerator and pull out the protruding edges of the tile with the help of parchment paper. Trimming with a knife any irregularity in shape (especially at the extremes). If the sides had to be aesthetically unpleasant, sprinkle with hazelnuts.
Before serving, whip the cream remained, then, using a sac-a-little by little mouth in a star, decorate the tile.
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