Bizcocho enrollado de pasta choux con chocolate / Rolled choux pastry cake with chocolate
Hoy preparamos una plancha de bizcocho, elaborada con base de pasta choux. Muy tierno y flexible, ideal para enrollar. Y lo vamos a rellenar con una ganache batida de chocolate negro.
INGREDIENTES:
Ganache batida de chocolate negro:
220 g Nata con 35% de grasa
220 chocolate 60%
440 g Nata con 35% de grasa, fría
Whipped Dark Chocolate Ganache:
220 g Heavy Cream
220 chocolate 60%
440 g Heavy Cream, cold
Bizcocho con pasta choux:
90 g Leche entera
60 g Mantequilla
una pizca de sal
55 g Harina de todo uso
55 g Almendra molida
51 g Huevo entero (1 huevo pequeño)
115 g Yemas de huevo ( 7 yemas pequeñas)
Pasta de vainilla Bourbon
150 g Claras de huevo a temperatura ambiente
70 g Azúcar granulado
Cake with choux pastry:
90 g whole milk
60 g Butter
a pinch of salt
55 g All-purpose flour
55 g ground almonds
51 g Whole egg (1 small egg)
115 g Egg yolks (7 small yolks)
Bourbon vanilla paste
150 g Egg whites at room temperature
70 g granulated sugar
Sígueme en Instagram: @ettorecioccia
Visita mi web: https://www.bavette.es
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