{"id":283514,"date":"2010-05-02T09:46:00","date_gmt":"2010-05-02T07:46:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/marianna-with-chocolate-and-vanilla-heart"},"modified":"2010-05-02T09:46:00","modified_gmt":"2010-05-02T07:46:00","slug":"marianna-with-chocolate-and-vanilla-heart","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/marianna-with-chocolate-and-vanilla-heart\/","title":{"rendered":"Marianna with chocolate and vanilla heart"},"content":{"rendered":"
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The Marianna is my first proper creation on my site. It is a cake that will make its appearance on the site with various flavors. Why a Marianna? Simply because in the couple of friends Brazilian having come to stay at home for 10 days in Paris, Marianna loved the cr\u00e8me br\u00fbl\u00e9e. In the Marianna there is a crunchy cookie, a chocolate mousse-ganache and… a double heart of vanilla cr\u00e8me br\u00fbl\u00e9e! I already have lots of ideas for the Mariannas, always with that cr\u00e8me br\u00fbl\u00e9e heart! This recipe is simple, you just need a little bit of material.<\/div>\n
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This is what the cr\u00e8me br\u00fbl\u00e9e heart looks like… I was amazed by the balance of flavors. I was worried that the chocolate would overpower the vanilla, but no. The mousse-ganache matches the creamy, unctuous texture of the cr\u00e8me br\u00fbl\u00e9e and the chilled vanilla provides a perfect contrast. New Mariannas coming soon with crunchy hidden textures!<\/div>\n
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Recipe for “Chocolate and Vanilla Mariannas” for 8 individual cakes:<\/h2>\n

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\n with almonds<\/span>
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\n<\/strong> BUT MADE WITH SOFT BUTTER!!! (click on the title to access the recipe)<\/strong>
\n-a recipe for <\/strong>
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\n cr\u00e8me br\u00fbl\u00e9e<\/span>
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\n-500ml of full cream (whipping cream) <\/strong>
\n-30g of powdered sugar<\/strong>
\n-300g of 66% dark chocolate (I use Valrhona manjari)<\/strong>
\n-sugar ice<\/strong>
\n-cocoa powder<\/strong>
\n-gold and copper food powder<\/strong><\/p>\n

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Start by preparing a cr\u00e8me br\u00fbl\u00e9e recipe. Just click on “cr\u00e8me br\u00fbl\u00e9e” in the ingredients section to find my recipe (which gave me a hard time!). There are Flexipan molds as for mini creme brulee of 6cm in diameter. Simply fill two trays with 8, so 16 mini creme brulee and put in the oven at 100\u00b0C for 45 minutes.<\/em><\/div>\n
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Once the creams are cooked, let them sit in the refrigerator for at least 2 hours and then store them in the freezer to make them very hard! Then simply unmold them. This is a very simple operation and it is the only one that allows the addition of a “creamy” texture in a cake. <\/em><\/div>\n
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Sprinkle with sugar and burn with a flashlight.<\/em><\/div>\n
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You get real mini creme brulee! Restock them in the freezer. <\/em><\/div>\n
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Prepare a Breton shortbread recipe but with soft butter. Salt does not go with vanilla…! Roll out the dough on 5mm between two sheets of parchment paper. Cut out with 8cm diameter foam circles. And you need one circle per cake. The dough must cook in the circles! <\/em><\/div>\n
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Bake at 180\u00b0C for 20-25 minutes. Remove and let dry on a rack. Wash foam circles that will be reused.<\/em><\/div>\n
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Prepare the chocolate mousse-ganache. Put the liquid cream and powdered sugar in a bowl with the beaters and chill for 30 minutes. <\/em><\/div>\n
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Melt the chocolate in a double boiler. <\/em><\/div>\n
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When the bowl is cold, whip the cream until it is stiff. Then add the melted chocolate while continuing to whisk. <\/em><\/div>\n
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We then obtain this chocolate whipped cream, which while cooling, will take a texture of very tender ganache. <\/em><\/div>\n
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When the shortbread is cold, put it back in the foam circles, on a baking sheet with parchment paper. Put a good tablespoon of chocolate whipped cream on each shortbread. <\/em><\/div>\n
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Remove the creme brulee and place it on the chocolate whipped cream. Simply add a layer of whipped cream, then the second cr\u00e8me br\u00fbl\u00e9e. Finish with the chocolate whipped cream. So there are two levels of creme brulee.<\/em><\/div>\n
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Smooth with a knife or spatula the circles and store in the refrigerator for at least 2 hours. <\/em><\/div>\n
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After 2 hours, the whipped cream has taken on its final texture of mousse-ganache. Pass around the circles the burning breath of a hair dryer. <\/em><\/div>\n
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Then simply pull the circles upright far enough so as not to damage the cakes. Return to the refrigerator until ready to serve (allow 1 hour more). <\/em><\/div>\n
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You can just use cocoa powder, but I added a food grade copper in the cocoa to make it shine. The picture doesn’t render it, but the cake shone with a lot of sparkle! Mix cocoa and copper powder on the one hand, and powdered sugar with gold powder on the other hand. <\/em><\/div>\n
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Just before serving, sprinkle with cocoa powder and a tea strainer. Then place a paper over half of the cake, this paper serving as a stencil, then sprinkle with golden powdered sugar. Serve immediately! <\/em><\/div>\n
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\"Marianna<\/div>\n<\/div>\n

Marianna au Chocolat et coeur de vanille<\/h2>\n
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Le Marianna est ma premi\u00e8re cr\u00e9ation \u00e0 proprement parler sur mon site. C\u2019est un g\u00e2teau qui fera son apparation sur le site avec diverses saveurs. Pourquoi un Marianna? Tout simplement parce que dans le couple d\u2019amis\u00a0br\u00e9siliens\u00a0\u00e9tant venus\u00a0loger \u00e0 la maison pour 10 jours \u00e0 Paris, Marianna adorait la cr\u00e8me br\u00fbl\u00e9e. Dans le Marianna il y a donc un biscuit croquant, une mousse-ganache au chocolat et\u2026 un double coeur de cr\u00e8me br\u00fbl\u00e9e \u00e0 la vanille! J\u2019ai d\u00e9j\u00e0 pleins d\u2019id\u00e9es pour les Mariannas, toujours avec ce coeur de cr\u00e8me br\u00fbl\u00e9e! Cette recette est simple, il faut juste un tout petit peu de mat\u00e9riel.<\/span>
<\/div><\/a>Voil\u00e0 \u00e0 quoi ressemble le coeur de cr\u00e8me br\u00fbl\u00e9e\u2026 J\u2019ai \u00e9t\u00e9 \u00e9tonn\u00e9 par l\u2019\u00e9quilibre des saveurs. J\u2019avais peur que le chocolat domine sur la vanille, mais non. La mousse-ganache s\u2019accorde avec la texture cr\u00e8meuse et oncteuse de la cr\u00e8me br\u00fbl\u00e9e et la vanille bien froide apporte un contraste parfait. Bient\u00f4t de nouveaux Mariannas avec\u00a0des textures cach\u00e9es croustillantes! <\/span><\/div>\n
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