valentine52
Natasha. made your Eskimo cream and an eco miracle happened. Whipped cream. intervened chilled chocolate and ..... I have it (chocolate) curled into grains. it turned out cream with grated chocolate: plach7: It seems that due to the temperature difference this should happen. but the chocolate was exactly chilled to room temperature. temperature. and cream as it should be from the refrigerator. Up to what pace. need to chill chocolate and have you ever had that? Thank you
solnze-100
class !!!
oriana
Hello everybody!
I'm baking this wonderful masterpiece right now. What confused me from the very beginning: pretty runny dough. I have simple, well-sifted flour + crackers instead of almond. The dough is not the same as for a regular sponge cake, liquid .. I confess, I expected the result with some apprehension. But ... everything was perfectly baked and doubled, although then it settled a little, but still, the cake turned out to be excellent! The cake turned out to be some kind of bumpy, in places like a slide, even, but then, when it cooled down in the turned off oven, everything leveled off and we got an ideal base, even and smelling awesome.
I read the comments here that the dough should not rise, but my liquid rose ... Then it settled and flattened to 3 cm.
I will continue to work, I will show the result.
... I won't show it ... ate it in a moment ...
In general, in the context of the crust is heavy, not fluffy ... The popsicle cream, just excellent, despite the fact that when I mixed warm chocolate into cold cream, mini chocolate lumps were formed, but this gave a special piquancy to the cream ... Who - I already wrote about the same problem above ... How to make the cream uniform, without these lumps of shock?
And why is such a biscuit interesting? Really from the fact that instead of almond flour she took just flour? Maybe I should have taken more of it? The dough was very liquid, like liquid jelly. What should it be ideally? How thick is sour cream?
In general, the cake is very tasty, take into account my shortcomings and next time, I hope everything will go perfectly ...
usbee
The other day I baked this miracle again!

Quote: usbee
For some reason, when I mixed the melted chocolate with whipped cream, it turned into a chocolate crumb)
Quote: valentine52
Natasha. made your cream "Eskimo" and an eco miracle happened. Whipped cream. intervened chilled chocolate and ..... I have it (chocolate) curled up into grains. it turned out cream with grated chocolate It seems that due to the temperature difference this should happen. but the chocolate was exactly chilled to room temperature. temperature. and cream as it should be from the fridge. Up to what pace. need to chill chocolate and have you ever had that? Thank you
Quote: oriana
Someone has already written about the same problem above ... How to make the cream uniform, without these lumps?

We all had the same problem. Unfortunately, Natasha did not answer our question.
This time the cream turned out perfect, and I figured out what the mistake was.
So that there are no lumps in the cream, you need to add cream in chocolate, little by little, and not vice versa. Then, the chocolate will gradually acquire the density of cream and everything will turn out great!
kolobashka
Thing!
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