MamAfrica by Stefan Krueger

by Umberto - Wednesday, April 30, 2014

MamAfrica by Stefan Krueger

Here is the recipe of the month proposal from Stefan Krueger, our teacher Elite Fbm .

Pastry with almonds and cocoa
240 g soft butter
60 g almond flour
180g icing sugar
100 gr eggs
2 g salt
120 gr flour weak
50g cocoa
300 gr flour weak
Putting together all the ingredients except the last with flour and turn the planetary shield . Just blended, add the remaining flour , mix and put in refrigerator for at least 2 hours.
Flourless Chocolate Biscuit
180 g egg yolks
100g caster sugar
225 g egg whites
100g caster sugar
125 g dark chocolate covering 70%
Whip the egg yolks with the sugar, add the melted chocolate to 40 ° . Beat the egg whites and add them to the rest turning very gently . Distribute on baking paper to a thickness of 5 /7 mm . Bake at 180 degrees for 12 minutes. Put in freezer for easy use later .

Mango and passion fruit compote
800 g fresh mango
250g caster sugar
130 grams passion fruit puree without sugar
q.b fresh ginger
q.b Sarawak pepper
Peel the mango and cut into small pieces , add sugar, passion fruit puree and cook until the mango you will not be softened . Add the grated ginger and coarsely ground pepper .

fondant chocolat
160 g dark chocolate covering 68%
160 gr butter
260 gr eggs
240 g caster sugar
120 gr flour 00
Put the eggs and sugar in the mixer and to whiten . Melt the chocolate to 40 ° and add the melted butter. Combine the two mixtures and turn gently. Add the sifted flour and mix gently.

Crumble chocolate
200g butter
90 g sugar
2 g salt
220 gr flour 00
25 g cocoa
Mix butter , sugar and salt. Sift flour and cocoa together and add to first mixture . Form of rolls and put in the refrigerator.

Realization of sweet
Roll out the pastry to 2.5 mm and coating of the molds , bake at 160 degrees for about 7 minutes . Cut the biscuit and place it on the bottom of the pastry . Pour the mango compote . Pour into the mold of the " chocolat fondant " . Take the rolls crumble and grate with a strained over the fondant . Bake at 160 degrees for about 30 minutes. The sweet creaminess of the case, the fondant will tend to sag a bit ' .


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