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Bavarian way Tiramisu - Benkku81
Cuisine et Traditions

Bavarian way Tiramisu

Bavarian flavored coffee and punché with marsala wine, topped with a mascarpone cream
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Bavarian way TiramisuBavarian way TiramisuBavarian way TiramisuBavarian way TiramisuBavarian way TiramisuBavarian way Tiramisu
Temps de préparation : 35 min
Temps de cuisson : 40 min
Temps de repos : 3 h
Temps total : 4h15min
Nbre de couvert : 8

Ingrédients

Savarins
Whole milk : 0.72 L
Fresh yeast : 0,009 kG
Flour : 0,180 kG
Caster sugar : 0,006 kG
Salt : PM
Instant coffee : 0.005 kG
Eggs : 1 piece
Butter : 0,050 kG
Egg (yellow) - 1 piece
Milk : 0,010 L

Syrup punchage
Water : 1L
Brown sugar : 0,400 kG
Vanilla (pod) : 1 piece
Kahlua : 0,025 L
Marsala : 0,075 L

Mascarpone cream
Mascarpone : 0,150 kG
Fresh cream : 0,050 kG
Whipping cream : 0,100 kG
Icing sugar : 0,010 kG

Finish
Cocoa : PM

1) Bavarian way Tiramisu1 In a saucepan, bring the milk to a temperature of 30°C. Is dilute the yeast.
In the bowl of the mixer, bring together the flour, sugar, salt and coffee.
Start to mix the whole to a hook, at low speed.
Add the egg and then the yeast to dissolve it.
Once the homogeneous dough, increase the speed and beat for 10 minutes.
During this time, work the butter with a fork to get a butter cream.
Add it to the dough and continue to knead until homogenization of the whole.
Cover and let it point the device to savarin for 30 minutes.
2) Bavarian way Tiramisu2 In a large pot, combine the water and sugar. Bring to a boil until the sugar is completely dissolved.
Remove the pan from the heat.
Split the vanilla 2 and remove the seeds. Add the pod and seeds.
Place back on medium heat and let steep in simmering water for 15 minutes. Remove from the heat.
Add the coffee liqueur and the marsala.
3) Bavarian way Tiramisu3 The device to savarin to double in volume.
Place the dough directly on the work surface, lightly floured surface, and give body to the device.
The divide into a ball of about 30 grams.
Cast in molds of 6 cm in diameter.
Cover and let point 20 minutes.
4) Bavarian way Tiramisu4 to Consolidate in a cul de poule the mascarpone and the crème fraiche.
Beat together to a mass oncteuse and thick.
Beat the whipping cream Whipped. Tighten with the icing sugar.
Mix, with a marise, the Whipped cream and the mascarpone mixture/whipped cream.
Fill a piping bag and fluted of the mascarpone cream.
Reserve expenses.
5) Bavarian way Tiramisu5 Brown savarins with the mixture of yellow+milk.
Place in a preheated oven at 180°C for 15-20 minutes.
Place on rack right out of the oven and leave to cool for a few moments.
Puncher the savarins in the syrup.
The absence of a bubble, under the effect of a slight pressure, will be the sign of a punchage enough. Small trick : it is Better to be too puncher than not enough.
Let cool on a grid.
6) Place the savarins in a cup.
Pour a little syrup in the bottom.
Cover the savarin of mascarpone cream and garnish with cocoa.
Book 2 hours to cool before serving.

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