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| schaumkuss [27.03.2026:1950] – aequivinius | schaumkuss [27.04.2026:2146] (current) – aequivinius | ||
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| - | It's a versatile, if somewhat simple sweet. | + | It's a versatile, if somewhat simple sweet. |
| - | ===Base recipe=== | + | <WRAP info> |
| - | * I use Oblatne wafers for the base. The less flavour, the better (unless you want to make it a part of the composition). Cut out to 2 cm ⌀. | + | * The meringue and piping is easy, also filling with marmelade is not too hard. |
| + | * Just coat it with tempered chocolate. | ||
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| + | ===With gelatine=== | ||
| + | * I use Oblatne wafers for the base. The less flavour, the better (unless you want to make it a part of the composition). Cut out to 2 cm ⌀. 🔥 Make sure they are crisp! If needed, toast them again in the oven! | ||
| + | * Italian meringue (for about 42 small pieces): | ||
| + | * 80 gr sugar, 30 gr water, 40 gr glucose syrup for the syrup. Heat to 118° to 121° C. Brush down the pan to prevent crystals or put a lid on. This takes only a few minutes. | ||
| + | * 2 egg whites, beaten. Start beating when the sugar is ~114°. | ||
| + | * Pour into egg whites in a thin stream while whisking (avoid the whisk) and continue to beat on medium speed until warm and glossy (about 6'). | ||
| + | * When done, fill the sugar pot with water and boil: This is the easiest way to clean it, and you'll need the bain marie for the gelatine. | ||
| + | * **1 sheet** of gelatine: hydrate in cold water, then melt in bain marie. Mix 3 Tsbp. of meringue into it, then mix the mix into the rest of the meringue. | ||
| + | * Pipe out while still warm, the gelatine will stiffen and make it a bit harder to get the perfect shape, chill. ⚠️ It's tempting to use a fancy spout, but round is best. Under the glaze, it always looks a bit tacky and irregular (in a bad way) otherwise. | ||
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| + | 🤙 Next time, I want to try shaping them after piping to make them look neater still. | ||
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| + | * Cover in tempered chocolate (for 42 pieces, you need about 400 gr). I find it easiest to just glaze sideways, roll them around and then tap the bottom in it; all the other methods are quite wasteful. I tried cake glaze, and that works well, but lacks the sheen and snap of a true chocolate. | ||
| + | * I tried a white chocolate fat glaze, but that really didn't work; nor did, of course, the 2:1 chocolate-cream ganache (which never fully hardened). In fact, even perfectly tempered white chocolate tasted too sweet and looks unpleasantly yellowish. | ||
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| + | ===Without gelatine=== | ||
| + | This recipe tastes very meringue-y and lacks the juiciness of a " | ||
| * Make an Italian meringue: | * Make an Italian meringue: | ||
| * Bring 100 gr sugar and 25 gr water to between 118° to 121° C. Brush down the pan to prevent crystals or put a lid on. This takes only a few minutes. | * Bring 100 gr sugar and 25 gr water to between 118° to 121° C. Brush down the pan to prevent crystals or put a lid on. This takes only a few minutes. | ||
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| * Pour into egg whites in a thin stream while whisking (avoid the whisk) and continue to beat on medium speed until warm and glossy (about 10'). | * Pour into egg whites in a thin stream while whisking (avoid the whisk) and continue to beat on medium speed until warm and glossy (about 10'). | ||
| * Pipe out, chill and cover in //fat glaze// (150 gr couverture and 15 gr fat, coconut, for example). I find it easiest to just dip them in the glaze, all the other methods are quite wasteful. | * Pipe out, chill and cover in //fat glaze// (150 gr couverture and 15 gr fat, coconut, for example). I find it easiest to just dip them in the glaze, all the other methods are quite wasteful. | ||
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| ===Ideas=== | ===Ideas=== | ||
| - | * Add some 焙じ茶 powder and apricot jam in the middle | + | * Add some 焙じ茶 powder |
| + | * 桜 powder is nice, too. Works well with dark chocolate, and doesn' | ||
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