The Catalan TableIngredients
Servings:
4
Ingredients
- 40 g70% or 80% couverture chocolate
- 400 ml35% liquid cream
- 60 gsugar
- a dash of whisky, rum, etc.
Ingredients
- 2 Egg yolks
- 200 mlsemi-skimmed milk
- 130 g65% couverture chocolate
- 300 gbutter at room temperature
- 250 gsugar
Ingredients
- approx 30 bulgars or two Swiss rolls
- 225 g450 grams
- 100 g200 grams
- 250 ml500 ml
- optional 7 g
Nutritional Information
Per Serving (Approx.)
Calories
1513 kcal
Protein
13 g
Fat
117 g
Carbohydrates
109 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Note: One part should be prepared the day before
- Place the heavy cream in a saucepan over medium heat until it begins to warm up, but without allowing it to boil excessively.
- When the cream starts to boil (Note: at this point, it rises quickly and may overflow), add the chopped dark chocolate. Stir constantly with a spatula until the chocolate has completely melted and is well integrated with the cream.
- Continue stirring while allowing the mixture to come to a boil three times. When this happens, immediately remove it from the heat and let it settle. Once it has settled, return it to the heat. Repeat this process two more times.
- Pour the mixture into a clean glass bowl, cover it with plastic wrap directly touching the surface to prevent a skin from forming, and let it cool at room temperature. Once cool, place it in the refrigerator Without Whipping until the next day.
- The next day, add the sugar and whip the mixture with an electric whisk until you achieve a firm whipped cream texture.
- Place the whipped truffle in a piping bag and you can now fill the cake with this truffle. Note: It can be prepared the same day or made the day before and kept in the refrigerator.
- Separate the egg whites from the yolks and place the yolks in a bowl. Using a manual whisk, beat them lightly until homogenous. The egg whites can be frozen for future use.
- Heat the milk over medium heat until just before it starts to boil. Pour it over the yolks while stirring constantly with the manual whisk. Reserve this mixture for later.
- While the milk is set aside, melt the chocolate in a double boiler (be careful not to let any water get into the chocolate). Once melted, add the yolk mixture and stir with the manual whisk until well integrated.
- In a bowl, mix the sugar with the softened butter using a fork until well combined. Then, beat this mixture with electric beaters for about 2-3 minutes until achieving a fluffy texture.
- Once you have the butter and sugar mixture well beaten, gradually add the chocolate mixture, continuing to whisk with the electric beaters until everything is well integrated and has a frothy texture.
- If you need to store the truffle in the refrigerator for use the next day, cover it tightly with plastic wrap placed directly on top of the truffle, preventing air from getting in.
Note: One part should be prepared the day before
- Put the heavy cream in a saucepan over medium-high heat until it begins to warm up.
- When the cream starts to boil (Caution: once it starts, it rises quickly and may overflow), remove it from the heat immediately. Add both chocolate coatings and stir constantly until the chocolate is completely melted and well integrated with the cream.
- Continue stirring as you return it to the heat until it starts to boil three times. Each time it starts to boil, remove it from the heat and let it settle. Once it has settled, return it to the heat.
- Transfer the mixture to a glass bowl and cover it with plastic wrap, ensuring the wrap touches the surface of the mixture. Let it cool at room temperature and, once it has completely cooled, place it in the refrigerator until the next day.
- The next day, before using it, you need to temper the chocolate. This is a simple process, but you must be careful not to burn it.
- Transfer the truffle to a saucepan that can go directly on the heat and work it with your hands, kneading it until it reaches the point where it can be stirred with whisks. Important: Keep the saucepan on the heat for only 10 seconds each time, then remove it to work the chocolate and return it to the heat for another 10 seconds. Continue this until you can work it with the whisks. It should have a texture similar to Nutella.
- Place the truffle in a piping bag and use it to fill the cake.
Recommendations & Tricks
- Prepare part of the recipe the day before to ensure the flavors develop well and the texture is optimal.
- This recipe yields approximately 25 filled profiteroles or can be used to fill an entire Swiss roll.
- Use 40 grams of couverture chocolate with a cocoa percentage of 70% or 80% to achieve an intense flavor.
- Measure 400 ml of heavy cream with a fat content of 35% to ensure that the truffle texture is smooth and creamy.
- Incorporate 60 grams of sugar to add sweetness and balance the bitterness of the chocolate.
- If desired, add a small tablespoon of whiskey, rum, or another liqueur to give the truffles a distinctive touch.
- Place the heavy cream in a saucepan and heat over medium heat, watching closely as it quickly reaches a boil and may overflow.
- When the cream reaches boiling point, remove the saucepan from the heat and immediately add the chopped chocolate, stirring constantly until it completely melts and forms a homogeneous mixture.