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
People
4
Cooking time:
20 minutes
Total time
20 minutes
Kitchen
Spanish Cuisine
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.