Below we show you the preparation of an emblematic dessert from Bilbao, an exquisite, sweet and perfect work of art for any occasion. Carolinas with thermomix
a cake that once you taste it you will fall at his feet ...
Carolinas with thermomix
Carolinas with thermomix
People
4
Cooking time:
20 minutes
Total time
20 minutes
Kitchen Spanish Cuisine
Category:
desserts with thermomix
Ingredients
24 small puff pastry tartlets
150 grams of mascarpone cheese
150 grams of apricot jam
3 eggs (separated into yolks and whites)
150 grams of water
250 grams of sugar
3 sheets of gelatin
80 grams of chocolate fondant for desserts
Preparation
To begin the elaboration of this spectacular dessert, immerse two of the gelatin sheets in a container with cold water to hydrate them, leave it to act for a few minutes.
On the other hand, pour the mascarpone cheese together with the apricot jam into the Thermomix bowl, place the butterfly on the blades and program.
20 seconds / Speed 2
Once these two ingredients are mixed, fill the tartlets with this mixture and reserve.
Back in the Thermomix bowl, clean and dry, including the butterfly on the blades, pour the whites, with half the measure of water and 210 grams of sugar and program.
10 minutes / Temperature 50 ° / Speed 4
When the whites have formed a firm meringue, place it in a piping bag and form cones (or spirals) on each tart.
Once again, wash and dry the Thermomix bowl, and add 40 grams of water and 50 grams of sugar, and without placing the beaker on the lid, program.
5 minutes / Temperature 120 ° / Speed 1
Meanwhile, mix the yolks in a bowl with 20 grams of water and immediately pour the syrup in the form of a thread very slowly over the yolks while stirring.
To continue, add the egg yolk and syrup mixture to the Thermomix bowl and program.
1 minutes / Temperature 100 ° / Speed 1
Add around the blades 1 sheet of gelatin and mix
10 seconds / Speed 1
Subsequently, remove the yolk cream to a bowl and let it rest for about 10 minutes.
While the yolk cream is resting. Melt the chocolate in the microwave or in a saucepan in a conventional way.
Once the chocolate is melted, pour in 1 tablespoon of water and the well drained gelatin (of which is hydrated). Mix well with a spatula or spoon.
To form the Carolina, with a teaspoon pour over the spirals or meringue cones being very careful not to spoil the shape and in such a way that it goes down on both sides.
Do the same procedure with the yolk cream at another angle.
When the Carolinas are decorated, reserve in the refrigerator until serving time.