Roy Fares biscuits

15/06/2015 22:32

I have baked chocolate biscuits for years, but when Roy Fares had his first episode of United State of Cakes, he baked them in a completely different way that made me a little curious.......and on Mother's Day, it suited very well to try. They were actually better than mine, I must admit ..... and it is clear that it is this recipe that I will follow for from now. Congratulations to all you wonderful moms!

...... I've also made a little biscuit cake of the same batch ... with a different finish on it. Just as good!

Recipe for about 40 biscuits and a small cake (or 60 biscuits)
Biscuits:
1 kg almond paste
500g sugar
8 egg whites
Milk chocolate butter cream (you need 2 batch of the recipe below to fill all 60 biscuits)
300g milk chocolate Chocolate
450g softened unsalted butter
10g vanilla sugar (1 tablespoon)
5 egg whites
220g granulated sugar (2 ½ cups)

1 pinch of salt
For dipping:
800 g of dark chocolate

Here's how: Mix the almond paste and sugar. Add egg whites, one at a time. Fill a piping bag and pipe round biscuits on baking sheet with parchment paper. It goes nicely to click with a spoon as well. Bake in the oven at 170 degrees C for about 15 minutes, until the biscuits have a golden brown color. Remove and let cool. Place in the fridge for a while.
Prepare the butter cream by choping the chocolate. Melt gently over water bath or in the microwave. Let cool to lukewarm temperature. Have egg whites, sugar and salt in a bowl. Put the dish in a water bath and heat until all sugar crystals have dissolved. Whisk in between. Remove the bowl from the heat and whisk meringue with an electric mixer or a food processor until the meringue is stiff and has cooled down. Beat then down little by little of the butter and then the chocolate. Fill the bicuits with butter cream using a spoon. Place in the refrigerator or freezer for at least 30 minutes. Take a small knife and stick in  the biscuit and dip gently in the melted chocolate. Allow the extra chocolate to drain before turning it on. Let the chocolate harden.
Keep in the freezer or in the refrigerator (but only up to a week).

Trollstugan....en bakblogg med många recept på allt möjligt sött och gott.

Christina Vognild, Kumla, Sweden