Today is April Fools’ Daybut the celebration here at Prato Fundo is well true. Not so exact, 4 years ago this same month the Prato Fundo emerged in the world.
No, it doesn’t seem like yesterday. More than 1400 days have passed, it seems like a long time ago. I can see the joint evolution of the blog and myself in the art (craft?) of webgastronomy. Yes, my kitchen is as real as it is virtual, sometimes I believe it is more virtual.
Because of this humble (but not modest 😉 place in network I had the opportunity to learn, meet and have experiences that would not have been possible without this tangle of connections.
Like this, I want thank the Dear people that I have already met and those that I will still meet. Due to our conversations about food that all of this was possible. Clichébut it’s true: food aggregates, unites and brings you closer.
This text was one of the most difficult to write, it is practically talking about yourself and in the third person, which causes a lot of strangeness. Because the Prato reflects the my me in relation to the food, that is, my opinion. And between us, it’s no small feat. Without this (the opinion of each foodblogger) the movement of the foodblogging It would be much more boring, in my opinion. I said that modesty was not strong, just humility. 🙂
Who knows, maybe on his birthday? five years I can speed up get together with cool food and drinks. Think? It would be really fun. We have a year to plan. Sponsorship, get us right. 😉
We appreciate your preference.
Taking everything out glamour of the sweet is basically a crispier meringues with chestnut flour in the dough being stuffed with a dark chocolate ganache. Traditionally it is made with almond or hazelnut flour (or a mix of both), originating in southwestern France.
In my version, I replaced the hazelnut with something more Brazilian: Brazil nut. For some time now there has been a movement to change her name to Brazil nuts. I know that friends gringos call it Brazil Nut. That’s why I named the candy Dacquoise Brasil.
The base recipe came from Larousse do Chocolate, which is signed by Pierre Hermé. A dacquoise It’s great, but what shines — in every way — is the filling: bitter ganache.
What could have so special in this ganache uncle PH? And the best ganache that I have tried to date.
Unlike the traditional one, in his, it won’t milk cream. It is used instead butter and milk. The texture is absurd, it literally melts in your mouth. A beauty for the palate. But…
One terror for the apprentice pastry chef here. You must imagine why, right? As it is pure butter, it is impossible to keep it out of the fridge for a long time without it becoming soft. Modeling is a quick game, think about the death of the calf, forget it.
Instead of being meringue discs, I confess I don’t have much skill for that, I made them in the form of sticks/rolls after I saw an article in Tartlet: Satsuma Pistachio Dacquoise And Buttercream. Just as pretty and much easier to model.
And the decoration was made up of slivers of more Brazil nuts, after roasting you can’t see as much. However, it helps with the crunchy texture of the candy.
Well, I hope you like it. 🙂
Brazil Nut Dacquoise & Bitter Ganache
Makes: 5 units
Ingredients: Brazil Nut DACQUOISE
- 67 g Brazil nut (ground)
- 75 g powdered sugar (not impalpable)
- 75 g clara (about 2-1/2 units)
- 25 g refined sugar
- Whole Brazil nuts for chips
- impalpable icing sugar (sprinkle)
Ingredientes: GANACHE because
- 80 g semisweet chocolate (60% cocoa is ideal)
- 75 g butter without salt
- 50 mL leite integral
1 cup: 250mL | 1 tablespoon: 15mL.
Mod: DACQUOISE
- Preheat the oven to 170ºC (180ºC is ok), prepare baking trays lined with baking paper or silpat. If you can use silpat, I recommend it. Using a vegetable peeler, make slivers/blades with the extra Brazil nuts, around 30-40g.
- Grind the Brazil nuts. Be careful not to turn them into a paste, the nuts have a lot of oil. It is worth remembering that you need 67g of it ground, but you will need a larger quantity (whole nuts) when grinding. Grinding is not 100% efficient and there are always some large pieces left over.
- Pass through a fine sieve. Add the icing sugar, sifting it too. Mix well. Reserve.
- In a bowl, combine the egg whites and refined sugar. Hit firm snow, be careful not to hit too much.
- Add the brown-sugar mixture to the egg whites, stir carefully until smooth.
- Transfer the egg white batter to a piping bag fitted with a smooth tip #A1 (Wilton). Make “sticks” approximately 10cm long on the prepared baking sheets. Leave 1cm of space between them.
- Spread the chestnut chips made, sprinkle with icing sugar and wait 10 minutes. Sprinkle again and wait another 10 minutes.
- Bake for about 20-25 minutes. Remove from the oven.
- On Silpat: let cool for 10 minutes, then transfer to a wire rack. Let cool completely.
- On Butter Paper: lift the paper and spray water on the baking tray, return the paper to its place. Wait ~2-3 minutes, then remove and transfer to a wire rack. Let cool completely.
Mode: GANACHE
- With a fork, knead the butter until it becomes creamy, like ointment. Reserve.
- Boil the milk over medium heat, bring to a boil.
- Pour the milk over the chopped chocolate slowly. To stir, rotate the bowl used. The chocolate will melt.
- When the temperature drops (<60ºC), add the butter and mix to make it homogeneous.
- Place in the fridge (covered) for 35-40 minutes to become creamy.
Mode: ASSEMBLY
- Transfer the ganache into a piping bag fitted with a #12 smooth tip (Wilton).
- Arrange the dacquoise “rolls”, make 3-4 balls with the ganache on the roll. Place another dacquoise on top. Repeat the same process with the rest. Store the assembled candy in the refrigerator.
- Remove 5-10 minutes from the refrigerator. Sprinkle with icing sugar when serving.
