Tag: caramel

Caramel Easter Egg Recipe – Italian Cuisine

Ingredients

400 g whipping cream
160 g a chocolate egg
150 g caster sugar
6 ladyfingers
Maraschino
chocolate grain

Duration: 30 min

Level: Easy

Dose: 4 people

For the caramel Easter egg recipe, put the sugar in a saucepan, dilute it with 4 tablespoons of cold water, then bring it over moderate heat and keep it until it has taken on a golden caramel color. Meanwhile, with the help of a previously heated long blade knife, divide the chocolate egg in half, lengthwise, obtaining two empty shells.

Sprinkle the ladyfingers with two spoonfuls of Maraschino then dip them in the prepared sugar, caramelizing them. Whip the cream very firm. Put three biscuits, chopped, in each shell, alternating them with about half the cream. Collect the remainder in a pastry bag with a blistered nozzle and let it come out in tufts, filling the shells. Decorate them, sprinkling each with a handful of chocolate chips. Keep in the fridge until ready to serve.

Recipe Double chocolate cake with hazelnut caramel – Italian Cuisine

Ingredients For the tart

350 g flour
150 g icing sugar
130 g butter
30 g bitter cocoa
4 g instant coffee
2 pcs eggs
salt

Ingredients For the filling

200 g 52% dark chocolate
100 g caster sugar
80 g flour
50 g hazelnut flour
50 g butter
5 g baking powder
2 pcs large eggs

Ingredients For the caramel

380 g fresh cream
150 g peeled hazelnuts
90 g caster sugar
50 g dark chocolate
20 g honey

Duration: 1 h 30 min

Level: For experts

Dose: 10 people

For the recipe of the double chocolate cake with hazelnut caramel, lightly pound the instant coffee. Mix the soft butter with the cocoa and the icing sugar; add the coffee, a pinch of salt and eggs and finally the flour. Wrap the dough in plastic wrap and let it rest in the refrigerator for 1 hour. Sprinkle the work surface with flour mixed with cocoa and roll out the pastry with a rolling pin to a thickness of 4 mm. Butter a movable-bottom cake pan (ø 26 cm) and sprinkle the bottom and edges with a little flour mixed with acao. Lay the shortcrust pastry, stick it well and trim it. Cover the cake pan with plastic wrap and let it rest in the fridge for 20 minutes; then prepare it for cooking in white by pricking it with the prongs of a fork and coating it with a layer of special ceramic balls or dried beans and bake it at 180 ° C for about 10 minutes.
FOR THE STUFFING
Melt the chocolate in a bain-marie and mix it with the softened butter. Beat the eggs with the sugar, until you get a light and slightly frothy mixture; incorporate first the chocolate, little by little, then the flours, the yeast and a pinch of salt. Spread the mixture into the tart and bake again at 180 ° C for 20 minutes. Remove from the oven and let it cool.
FOR THE CARAMEL
Toast the hazelnuts in the oven at 180 ° C for 7-8 minutes. Coarsely chop the chocolate. Heat the sugar in a saucepan until golden brown. Lightly heat 130 g of cream in a saucepan and pour it into the sugar, stirring for a couple of minutes, until you get a smooth caramel; incorporate, first the chopped chocolate and then 100 g of toasted hazelnuts and honey. Chop the remaining hazelnuts. Whip 250 g of fresh cream. Spread the caramel with hazelnuts and chopped hazelnuts on the cake and serve with the whipped cream.

Recipe Crème caramel classic recipe – Italian Cuisine

Ingredients

250 g milk
210 g sugar
125 g fresh cream
3 pcs eggs
1 pc yolk
1 pc vanilla pod

Duration: 2 h 30 min

Level: Middle

Dose: 6 people

For the crème caramel recipe, heat 120 g of sugar with 35 g of water. Cook over medium heat until it begins to color. Pour it into a mold (ø 20 cm).
FOR THE CREAM: Heat the milk with the cream and a long vanilla pod almost to the boil. Mix the eggs and the yolk with 90 g of sugar. Pour the milk and cream over the eggs, filtering them; mix the mixture and pour it into the mold, over the caramel, filtering again. Cook the crème caramel in a bain-marie in the oven at 140 ° C for about 1 hour. Take it out of the oven and let it cool completely, then pour it over a plate, warming the mold a little in hot water.