ChocAmandes, Little Viennese taste
Between my weariness and my frustration at not only produce rectangular loaves in my early days of "mappeuse" (read: user Machine A Pain - MAP) there are more than 5 years old and my frenzy to know and experience the most original recipes, traditional or exotic bread and other leavened dough, it does not take me more time to a few weeks before finally disposing of the hands-especially after discovering what would become my source and my benchmark for baking recipes: the
site of the National Confederation of French Baking.
Mini baguettes
Little ,
multigrain bread, garlic bread,
Small Grilled Swedish , Concha Mexican
growing, bread Brazilian striker
Vendée,
gingerbread ,
mini blueberry cakes , pretzels
... applied as much revenue or more often readjusted each time with the happiness of success and shared pleasure.
In other words, an excellent remedy for gloom and small strokes of blues .. as are those without any hesitation
Viennese buns soft and melting, rich cream with almonds and chocolate chips stuffed and decorated with icing rum and toasted almonds crunchy to perfection.
Not only we really enjoyed, but I also learned a new word, you knew you was called "ribs" form of slivered almonds ..?
How beautiful culture when she smells the scent of home sweet chocolate .. :)
Even
Susan should love ..!
(for twenty chocamandes)
for almond cream
- 65g softened butter (or margarine) 65g sugar
-
- 65g ground almonds 1 large egg
-
- 1 tablespoon rum or qs extract of bitter almonds or vanilla
- 1 tbsp flour
for Viennese pastry
- 500g flour porridge or failing T45
- 15g fresh bakers yeast or 2 teaspoons instant dry yeast 50g sugar
-
- 10g salt 50g
- fermented dough (see note )
- 200ml milk or warm temperate
-
- 2 eggs 75g butter tempered (or margarine)
- 150g chocolate chips
for frosting rum (optional)
- icing sugar qs qs
- d water qs
- rum or liqueur (or juice) orange
Preparation of almond cream
Place the pieces of softened butter in a medium bowl and work with a spoon wood to give it a consistency ointment.
Mix in a bowl or on a sheet of baking paper, sugar and almonds and pour into the bowl and mix with a spoon to stir until the butter for both.
Add egg, stir into mixture then add the rum or almond extract and sifted flour and mix to obtain a homogeneous cream.
Refrigerate.
Note: almond cream can be prepared up to 24 hours in advance and stored in the refrigerator well filmed.
Pulp Preparation Viennese
If dough Vienna is easily worked by hand usually, it still requires some getting used sticky pasta by the incorporation of the almond cream. If you have a robot with a hook or MAP, it is best to use them, otherwise a little patience and a lot of restraint against adding bulk flour!
In a bowl or the processor bowl fitted sheet, combine the flour and dry yeast before adding and mixing the sugar and salt.
Dig a well, pour the milk (in which fresh yeast if you use has been fragmented or diluted), whipped eggs coarsely and fermented dough cut into small pieces.
Note: preferably fermented dough used here will be a brioche dough fermented refrigerated the day before what is common in bakery but not necessarily at home. For my part, I made these chocamandes the first time without fermented dough just - that I had kept a dough burger was too old and had become too acidic - and the second time I used a piece of my challah dough (for be more precise my real 'halla performed weekly whose recipe has not yet published .. oops!) I was frozen for a few days and made the night before to thaw in the refrigerator. We always find the way out;)
Mix with a wooden spoon or sheet of the robot until the flour is amalgamated and a ball of dough begins to form (correct with milk in small amounts depending on the consistency of the dough at this stage is rather firm but not hard).
Add butter in small pieces (replacing the sheet by the hook of a mixer if you use a food processor) until the first is fully incorporated before adding the next. Continue kneading after last addition until the dough becomes homogeneous, smooth and elastic.
Stir almond cream in two or three times, the dough will become sticky and heterogeneous, add flour in very small amounts just enough to loosen the dough from the walls and help reshape a soft ball and still slightly sticky to the touch.
Stir in chocolate chips cold kneading dough quickly so that the distribution is homogeneous.
Place dough ball into a large lightly oiled bowl, cover with plastic wrap and let stand 2 hours by folding the dough
after one hour.
Sprinkle 2 to 3 large baking sheets by size of the oven with baking paper.
Transfer dough on lightly floured worktop. Divide into 20 pieces of equal weight (about 70g) and shape the pieces in regular
ball well. Place balls of dough As the shaping on the baking sheets lined with care to space them at least 5 cm.
Brush the balls with egg wash (one egg beaten with 1 teaspoon of water or milk or cream) and keep filming the rest of gilding. Let rise free from dust and drafts for 2 h at 2.30 (or more if the temperature of the room is cool).
Preparation of glaze (optional)
Note: I've never been a big fan of frosting in general and even less of the white frosting Sugar systematic Scandinavian pastries or cinnamon buns or the cakes with citrus. Ditto for the shiny and sticky toppings are sometimes used to glaze pastries too dull.
But I love the crunchy almonds and especially that I'm not at my first contradiction when it comes to greed, I still "frozen" my first chocamandes (just with the diluted apricot jam in a little hot water) in order to glue the sticks almonds.
For my second batch, I prepared a small amount of white frosting to cover 2 or 3 chocamandes just for the photo and ... surprise, the children enjoyed and claimed on their .. go figure!
The amount of ingredients is not specified because it depends on how many you want chocamandes glaze.
Pour sugar into a bowl (say, 2 large tablespoons) and stir with a whisk or fork / water mixture rum gradually until consistency of icing
is that is smooth and thick as white meringue (also the icing to form a small point at the end of the whisk or a fork when he has the right consistency).
Cover and set aside.
Preheat oven thermostat. 6-7 (190 ° C). Brush gently chocamandes with egg wash and bake one sheet at a time in center of oven. Bake about 20 minutes or the time the Viennese are golden brown. Cool on a wire rack.
Pour the sides with toasted almonds in the oven (5 to 10 minutes in the oven th. 5 - 150 ° C) on a clean baking sheet or lined with parchment paper. Frost chocamandes cooled either by brushing or by turning on the frosting and place them immediately on almonds. Leave it there at least 20 minutes to allow time for the icing to harden and stick the almonds though. Devour!
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