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Entertainment Mercotte shares a reinterpretation of the Basque cake that will make the chocolate fans

06:20  22 july  2021
06:20  22 july  2021 Source:   femina.fr

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Mercotte goes a few freedoms with the traditions and offers a version of the Basque cake that will delight the chocolate fans.

gâteau basque © iStock Basque cake

Whether in cooking or pastry, French gastronomy is full of more appetizing local recipes than others. The proof with this Ultra Gourmet Basque cake that Mercotte offers on his Instagram account. Traditionally stuffed with pastry cream or jam, the facilitator preferred a chocolate version of this dessert. A recipe that it borrowed from Camille Perrotte, winner of the best pastry season 8 and author of the book the pastry over desires (solar). The comparid of Cyril Lignac shared the result on the social network and we must say that his cake makes you want. A notice shared by Mercotte subscribers. "My god that it must be good," "Superb and appetizing", "Hmm it makes you want," Can we read among the many comments laudious.

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more recipes on the Mercotte blog: www.mercotte.fr

The recipe of the Basque chocolate cake offered by Mercotte:

Ingredients for 6 to 8 people:

for the dough (to prepare the day before):

220g of butter 200g of sugar semolina 1 whole egg plus 3 yellow 2g of salt 300g flour T55 30g of almond powder 5g chemical yeast

for chocolate cream:

240g of Guanaja or a dark chocolate at 70% 110g of milk Integer 310g Cream Fleurette with 35% mg 25g of butter a pinch of salt 2 eggs 1/2 egg beaten for gilding

the dough:

in the tank of the robot or in a big ass of chicken, cream the butter ointment, the sugar and salt.

add the egg and the yellows slightly beaten to the fork.

When the apparatus is homogeneous add the almond powder then the sifted flour with the yeast.

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Notre savoureuse sélection de tartes aux fruits pour cet été

Do not work too much on the dough.

Spread it between two guitar leaves on a thickness of 1cm and reserve it one night in the refrigerator.

Chocolate cream:

melt the chocolate in a bain.

Wear milk and boiling cream and make an emulsion by pouring the mixture several times to melted chocolate.

Add butter and salt.

Leave to warm at about 35 ° and incorporate the eggs.

Finishing and cooking:

Preheat the oven to 175 ° heat rotating.

Cut 2 20cm dough discs then tapes of 4cm high.

Dark the circle to intermedies by laying a dough disc at the bottom and the tapes on the periphery.

Pour the chocolate cream by filling the circle with 3/4.

Close the cake with the second dough disc.

Brown brown and scratch the surface with a fork to get a grid.

Bake 30 to 35 min to check.

Cool the cake cool before removing the circle.

This cake is kept 2 days at room temperature.

Do not put it in the refrigerator it would become wet.

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> To discover also: Mercotte unveils the recipe of its incredible scones with chocolate chips, perfect for a real Tea Time in English

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This is interesting!