20.05.2020
16
Recipe information
Cooking:
2 hour 7 min.
Complexity:
Middle
Calorie content:
865.21
Carbohydrates:
85.98
Fats:
55.67
Squirrels:
9.65
Water:
1.62

Ingredients

Title Value
1. Corn syrup 6 art. l
2. Sugar 1/2 Art.
3. Powdered sugar 2 art. l
4. Butter 2 art. l
5. Cream 33% 1/2 Art.
6. Black chocolate 50 Column
7. Cream 33% Cream 1.5 Art.
8. Milk chocolate Cream 100 Column

Cooking

1. Stage

In a medium-sized saucepan, put sugar and corn syrup, bring to a boil, stirring in a circular motion, the sugar should dissolve, as soon as the mixture boils, do not touch anymore - do not stir, and bring the caramel to an amber color, it will take about 9 minutes. The main thing is to monitor the caramel and remove it from the heat on time, since even when you remove the saucepan from the burner, the caramel continues to cook.

1. Stage. In a medium-sized saucepan, put sugar and corn syrup, bring to a boil, stirring in a circular motion, the sugar should dissolve, as soon as the mixture boils, do not touch anymore - do not stir, and bring the caramel to an amber color, it will take about 9 minutes. The main thing is to monitor the caramel and remove it from the heat on time, since even when you remove the saucepan from the burner, the caramel continues to cook.

2. Stage

Put the butter in pieces in caramel and stir gently. Pour cream in a thin stream. If during this process the caramel becomes a little difficult to stir, do not need to be scared, you need to continue to stir until the consistency of a very thick, but pouring caramel.

1. Stage. Put the butter in pieces in caramel and stir gently. Pour cream in a thin stream. If during this process the caramel becomes a little difficult to stir, do not need to be scared, you need to continue to stir until the consistency of a very thick, but pouring caramel.

3. Stage

Leave the caramel to cool to room temperature, if the caramel is too thick during assembly, put the saucepan on the fire for several seconds, stirring constantly, but it should not be warm.

1. Stage. Leave the caramel to cool to room temperature, if the caramel is too thick during assembly, put the saucepan on the fire for several seconds, stirring constantly, but it should not be warm.

4. Stage

For chocolate cream, bring the cream to a boil. Break milk chocolate into small pieces and put in a cup. Pour chocolate over with hot cream and leave for 1 minute.

1. Stage. For chocolate cream, bring the cream to a boil. Break milk chocolate into small pieces and put in a cup. Pour chocolate over with hot cream and leave for 1 minute.

5. Stage

Then stir until the chocolate is completely dissolved with a wooden spoon. Cool, close the cup and refrigerate for at least 4 hours. Beat the cream until soft but firm peaks. Mass increase approximately twice.

1. Stage. Then stir until the chocolate is completely dissolved with a wooden spoon. Cool, close the cup and refrigerate for at least 4 hours. Beat the cream until soft but firm peaks. Mass increase approximately twice.

6. Stage

Melt 50 grams of dark chocolate in a water bath, and brush two small forms with a brush. Put them in the refrigerator to freeze the chocolate.

1. Stage. Melt 50 grams of dark chocolate in a water bath, and brush two small forms with a brush. Put them in the refrigerator to freeze the chocolate.

7. Stage

Pour two tablespoons of caramel on a chocolate base into each mold and put the chocolate cream on top, put in the refrigerator for at least an hour.

1. Stage. Pour two tablespoons of caramel on a chocolate base into each mold and put the chocolate cream on top, put in the refrigerator for at least an hour.

8. Stage

Bon Appetit!!!

9. Stage

Milky Way cakes are very tender, tasty, airy and interesting to taste. To prepare it, you need patience and skill, but the result will surely please you and your family. This dessert is perfect as the completion of any festive table, serve it with any hot drink.