Vanillekranse og Fyldte Chokolader i Gaveæske
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 pers. (1040g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Start med at riste mandlerne på en pande sammen med grankviste og læg låg på.
- 1½ spsk. grannåle blendes fint med de ristede mandler.
- Bland de tørre dele og ælt dem med resten af ingredienser til en dej
- Dejen sprøjtes ud på bageplade til fine kranse - énsartede og runde med hul i midten.
- Bages i den øverste del af ovnen ved 200 grader i ca. 7 – 8 min.
- Smelt sukkeret for svag varme til det er let gyldent i farven.
- Varm fløden og tilsæt den til det smeltede sukker.
- Tilsæt saltet til sidst
- Chokoladen tempereres.
- Fyld chokoladeformen og ryst det overskydende chokolade ud på et bagepapir, så du kun har en skal.
- Lad chokoladeskallerne sætte sig inden du kommer karamelmasse i – trekvart fuld.
- Fyld formen op til kanten med chokolade og glat overfladen.
- Når de har sat sig igen, presses de ud af formen.
- Anret vanillekranse og fyldte chokolade i en fin æske og du har en flot mandelgave eller en oplagt værtindegave i juletiden.
Buttered vanilla wreaths emerge from a 200 degree Celsius oven golden-brown and intensely fragrant after precisely seven to eight minutes on the top rack. Baking these biscuits requires a sturdy pastry bag fitted with a star tip to maintain the distinct fluted rings and central holes without collapsing under the weight of the dough. Hjortetaksalt, known chemically as ammonium bicarbonate, provides the necessary alkaline lift that creates an exceptionally crisp texture, releasing its distinct ammonia gas harmlessly during baking so no chemical aftertaste remains. Roasting almonds alongside fresh pine needles infuses the ground nut meal with subtle resinous notes before blending. For the accompanying confections, melting the dry sugar over low heat requires patience; stirring too early causes crystallization. Warm the heavy cream before introducing it to the molten sugar to prevent violent sputtering. Tempering the dark chocolate guarantees a glossy finish and a clean snap upon biting, which depends on controlled cooling rather than rapid refrigeration. Pouring the melted chocolate into polycarbonate molds and inverting them immediately leaves behind a uniform exterior shell thick enough to contain the soft caramel filling. Storing the finished assortment in a tightly sealed tin preserves the crispness of the cookies for up to two weeks while keeping moisture away from the confections.
