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mini-tart of caramel and dark chocolate ganache flavored salt to 'orange

really amazing the cake, which began as a cake (I was inspired here and here ) and that in my version I have become mini-tart.

The ingredients that make up individually are so greedy that you can imagine what they are all together, when they bite into the perfect mouthful: the crust crunchy, soft bitter ganache combined with the sweetness of ' orange, caramel and then the explosion of the leaking!
And let's talk, caramel salt ... for me it is a sublime thing, because I love the sweet-salty combination. My husband hates it but dispassionately, but it is made out of all the biscuits!

Ingredients:

For the pastry with almonds :

150 grams flour 00 grams almond flour 50

2 egg yolks 100 g butter cold diced

50 g vanilla sugar

Cut the butter, cold, in small cubes and mix with flour and sugar with your fingertips until that becomes flour-like consistency of the sand.

Then add the other ingredients, form a loaf, wrap in plastic wrap and store in refrigerator for at least an hour. Roll out the dough then

thin enough and cut out discs with your molds will cover creating the edges, or roll out a single disc if you prefer a single pie.

puncture the bottom and cook in white at 180 degrees until edges are golden brown.

Let cool completely and the deformed mini tarte.

For Chocolate Ganache (Michel Roux)

Try it and never leave her again!

250 ml of fresh cream
200 g dark chocolate 70% cocoa, small pieces

25 g of liquid glucose 50 g of butter cut into small pieces

Bring the cream to a boil, remove from heat, add the chocolate and sugar and mix well.
stirring stir in the butter, one piece at a time.
Stir until you have a very smooth cream.

For Caramel slurry (Paco Torreblanca)

100 g sugar 60 g sugar 120 g cream

a pinch of salt (a pinch ... do not say little bit more than you put in cakes)

United in a pot with thick bottom pan and possibly sugar, glucose, and leave on medium heat until you have a burnished caramel. Remove from heat.
In the meantime, you bring the cream almost to boil.
add it little by little caramel, stirring constantly: the union of these two ingredients is enough "explosive", but do not worry, the liquid will subside within a few seconds! United
the salt and stir until the mixture is stabilized and becomes smooth and creamy.
Let cool completely at room temperature.

orange marmalade

A teaspoon for each steak.

Composition:

Pour into each tartlet a teaspoon of caramel, marmalade and cover with the dark chocolate ganache.

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Cinnamon Rolls - cinnamon Swivels

I love the breakfast on Sunday!

As I like to "wake up the home with the delicious smell of these rolls, stuffed with my favorite spice: the cinnamon make a disproportionate use, also put in meat dishes.

These biscuits are typical of North America (cinnamon rolls) and Northern Europe (England, Finland ... in Sweden - where they are called kanelbulle - even have a dedicated day!) .

The recipe I use is a modified revision of this .

Swivels cinnamon

For the dough: 740 grams of flour

00
25 grams of yeast fresh beer (a cube)

240 ml of milk 75 grams melted butter and let cool to room temperature

65 grams caster sugar 1 / 2 teaspoon salt 3 eggs


For the filling:
160 grams brown sugar 30 grams flour 00

1 tablespoon ground cinnamon
110 grams of cold butter (cubed) 1 tablespoon cream


For the icing: 100 grams of

powdered sugar 2 tablespoons cream or milk

Dissolve yeast in 50 ml of lukewarm milk (taken from 240 ml total), add 40 grams of flour and let stand until bubbles appear on the surface: it will take more or less half an hour.
Pour into a large bowl the remaining flour (700 grams) mixed with sugar, to form a hollow center in which the salt and pour all the liquid ingredients, including yeast.
Knead the dough until it does not tend to stick more to the hands and sides of the bowl. If you
un'impastatrice is even better, but is well at hand.
a ball, cover and let rise for about 2 hours in a warm place, until raddoppiarà its volume.
Take back the dough, put it on a board and taken the outer edges toward the center, varying a ball. Turn over and let stand for 10 minutes.
Meanwhile, prepare the filling: Pour into a bowl of sugar cane, 35 grams of flour and cinnamon. Add the cold butter into cubes and a tablespoon of cream, then with a whisk or your hands (I use my hands!) Mix well together.
Take the dough and divide into two equal parts. Roll out both in the shape of a rectangle on a floured surface, to a thickness of slightly more than half a centimeter.
sprinkle with the filling and roll, trying to seal the edges well ... so you get two rolls. Cut each
roll into pieces about 2 inches thick and arrange on a baking sheet covered with parchment paper (it will be about 12 per roll).
Now it's time for me to go to bed, because it begins to knead around 19 the next morning to cook and eat freshly baked muffins for breakfast.
So I proceed by putting the pan in the refrigerator, making sure to cover with plastic wrap, leaving some space for the rise, but you can still baking the rolls as soon as he cut, and bake after rising.
The morning after I remove them from the refrigerator and leave them at room temperature for an hour, so that complete leavening.
Then bake them at 170 degrees for about half an hour, until they are golden brown, covering with aluminum foil if necessary during the last minutes of cooking.
Let cool on a rack, and the time to serve, make a particular bit of frosting on each prepared by mixing together the powdered sugar and cream.
Great way to start the day ... when you are on a diet!
With this post I participate to the important initiative of Caris : A recipe for Saint Lucia !