Wedges or triangles of Cream and chocolate with thermomix

(4 votes, average: 3.25 out of 5)

10 January, 2023

Today we bring another recipe from our friend Luz Maria Lagoa Vives. Hello companions. Well, another cupcake from the 80/90 era, I still have a few left to make,,,, I remember from my childhood,,, more than one too, right?

It is no longer available in stores as they once did. Ainss,,,, I recommend it, I will not deny it, they take time,,, but believe me,, the result is well worth it. I have made two doughs, one of them I froze, for another time when my family asks me, I already have that job done.

As always, a pleasure to be able to share my work, I hope you like it and I encourage you to do so.?? CREAM AND CHOCO WEDGES or PEAKS, TRIANGLES (as you know them)

Wedges or triangles of Cream and chocolate with thermomix

People

Cooking time:

40 minutes

Total Time

40 minutes

Kitchen room

Spanish Cuisine

Category:

desserts with thermomix

Ingredients for Wedges or triangles of Cream and chocolate with thermomix

DOUGH

250 grams strength flour
12 grams fresh yeast
105ml milk
40 ml sunflower oil
25ml water
27 ml inverted sugar + 28 grams of sugar (if you don’t have inverted sugar, add 55 grams of sugar in total)
Pinch of salt (about 5 gr)

CUSTARD CREAM

500ml milk
100 grams sugar
40 grams cornstarch
3 yolks
vanilla essence
2 teaspoons butter (TA)

COVERS

500 grams dark chocolate (melt and desserts)
3 tablespoons of oil
40 grams white chocolate (melt and desserts)

Preparation of wedges or triangles of cream and chocolate with thermomix

DOUGH

Place the crumbled flour and yeast in the glass, 10 seconds / speed 4, now the other ingredients,
10 seconds / speed 4
next we knead
6/8 min spike speed
(We have to have a smooth and smooth dough that barely sticks to the glass).
We dump it on the counter, make a ball, take it to a lightly greased bowl and cover. We let it increase in size (1’30 or 2 hours). In this time, we can make the pastry
Now we degas (remove the air created after leavening), kneading for a minute by hand.
we bowled We have a tray lined with baking paper, place it on top, flatten it with our hands, then with the help of a rolling pin, we are going to stretch it and get a circumference of approximately 25 cm in diameter, and a thickness of 1 cm. Prick with a fork, especially in the center, so that at 2°C / rise it does not swell excessively.
We cover and let it double its volume (approximately 2 hours).
*With the oven preheated to 180°C / heat up and down
place on the 2nd shelf starting from the bottom, bake for about 10/15 minutes*
That it does not brown excessively, otherwise, we would run the risk of its crumb drying out. Remove and let cool on a wire rack

pastry chef

All the ingredients in the glass, except the essence and butter.
7 minutes / 90°C / speed 4
then we pour the essence
5 seconds / speed 9
Pour into a bowl and add the butter, stir. We cover the skin with film (in contact with the cream), so as not to generate scabs
When it cools, we take it to the fridge

COVERS

Melt the chocolate in a bain-marie, when it has melted, add the oil and stir. Pour into a jug and let it cool down a bit.

FORMED

When the cake is cold, cut it in half, fill with the cream and chill for 1 hour, so that the cream settles.
After that time, we divide into 8 triangles, we arrange each portion on a rack and under it, a fountain lined with baking paper, to collect the excess chocolate.
We are covering the wedges. Let it drain, and place it on a baking sheet lined with baking paper (I glaze every 2 pieces, collect the excess chocolate and heat it for 30 seconds in the microwave, I repeat this process until I finish all of them)
Put in the fridge to dry
Then, we melt the white chocolate and place it in a piping bag, make a tiny cut at the tip, take the wedges out of the fridge and zigzag them and let them dry
THE ONLY LEFT IS TO ENJOY, GOOD APPRECIATION