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| schaumkuss [30.03.2026:0859] – aequivinius | schaumkuss [27.04.2026:2146] (current) – aequivinius | ||
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| - | It's a versatile, if somewhat simple sweet. You can flavour the meringue, can add jam to the wafer and colour the chocolate coating | + | It's a versatile, if somewhat simple sweet. It's really about the thin layer of **dark** chocolate, which you give more room to with a meringue. You can flavour the meringue |
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| + | <WRAP info> | ||
| + | * The meringue and piping is easy, also filling | ||
| + | * Just coat it with tempered chocolate. | ||
| + | </ | ||
| ===With gelatine=== | ===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 ⌀. | + | * 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: | + | * Italian meringue |
| * 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. | * 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°. | * 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'). | * 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'). | ||
| - | * 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. (//Original recipe says 2, but I think it tastes too gelatin-y// | + | * 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. |
| - | * Pipe out, chill and cover in //fat glaze// (150 gr couverture | + | * **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 | ||
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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. | ||
| ===Without gelatine=== | ===Without gelatine=== | ||
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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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| + | {{ :: | ||