samedi 11 juin 2016

Une nouvelle recette, celle de mon gâteau d'anniversaire, un Fantastik signé Michalak ! 


Fantastik Chocolat Caramel

 Difficulté : ♣ ♣   
 Les ingrédients (pour un gâteau de 20cm) :   
Pâte sucrée sans fonçage au cacao : 
• 150 g de beurre
• 60 g de sucre glace
• 120 g de farine
• 20 g de cacao en poudre non sucré

Crémeux chocolat caramel : 
• 90 g de sucre cristal
• 30 g de beurre
• 170 g de crème liquide 30% MG
• 10 g de sirop de glucose
• 100 g de chocolat au lait 40% de cacao

Crème chantilly chocolat noir : 
• 55 g de crème liquide 30% MG
• 5 g de sirop de glucose
• 45 g de chocolat noir 70% de cacao
• 120 g de crème liquide 30% MG

La crème chantilly chocolat noir doit être réalisée en première, de par sa mise au réfrigérateur pendant une nuit. 
Faire chauffer la crème  (55 g) avec le glucose. Verser le mélange sur le chocolat, préalablement coupé en morceaux, puis mélanger à l'aide d'une maryse. Mixer le tout pour obtenir un mélange homogène. Verser la deuxième quantité de crème liquide froide, mélanger. Filmer au contact pour éviter la formation d'une peau, et mettre au réfrigérateur pendant une nuit. 

Ensuite, préparer le crémeux chocolat caramel. Chauffer la crème avec le glucose au micro-onde. A part, chauffer la casserole à feu vif à vide. Ajouter le sucre en poudre petit à petit, attendre la caramélisation qui va être assez rapide puis ajouter le beurre sur feu doux, mélanger. Puis ajouter la crème et le glucose petit à petit. Verser sur le chocolat, mixer, filmer au contact et placer au réfrigérateur. 

Enfin, préparer la pâte sucrée sans fonçage au cacao. Mélanger à la maryse  le beurre mou, le sucre glace, la farine, et le cacao. Préchauffer le four à 175°C. 
Prendre un cercle de la taille de 20 cm, le déposer sur une plaque avec une feuille de papier sulfurisé. Déposer la pâte dans une poche à douille sans douille et pocher sur 1/2 cm. Cuire pendant 15-20 minutes. Allez-y progressivement car cela dépend de votre four, au bout des dix premières minutes, vérifier la cuisson, et procédez à des vérifications toutes les 5 minutes. 

Sortir la pâte du four, puis laissez la refroidir à température ambiante jusqu'à refroidissement afin qu'elle ne se casse pas. 

Monter en chantilly la crème chantilly chocolat noir. Placer la préparation dans une poche à douille. Concernant le crémeux chocolat caramel, regarder la consistance, et fouettez la préparation si nécessaire afin d'avoir une meilleure tenue sur le gâteau, placer également dans une poche à douille. Commencer par pocher le crémeux, puis combler les trous avec la chantilly. 

Décorer avec du cacao en poudre, des copeaux de chocolat... autant de gourmandises que vous le souhaitez !! 


Fantastik Chocolat Caramel



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