Rulada cu unt de arahide

Cred cu tarie ca a fi cofetar nu e tocmai jobul interesant care pare a fi de la distanta. Un cofetar ce lucreaza intr-o cofetarie sau restaurant nu apuca sa creeze in fiecare zi ceva nou. De cele mai multe ori trebuie sa lucrezi cu aceleasi retete si sa faci aceleasi deserturi iar si iar. Insa asta ma aduce la o alta idee pe care am mai formulat-o in trecut – cofetaria inseamna a stapani cateva retete de baza si cateva tehnici. O data ajuns la nivelul asta, treaba e cel putin un sfert terminata. Restul mai tine si de multa munca, putin talent si poate si putin noroc.

Reteta de azi e exact ce v-am explicat mai sus – cateva retete de baza pe care le-ati mai vazut la mine pe blog in trecut, insa combinate intr-o alta versiune. Blatul e un genoise des intalnit in cofetarie, crema e un mousse de unt de arahide iar glazura e un ganache imbogatit cu unt. Si obtii un desert onctuos, bogat, intens aromat, numai bun pentru vremea asta intunecata si racoroasa.

Rulada cu unt de arahide si ciocolata

Untul de arahide este delicios in combinatie cu ciocolata, iar aceasta rulada profita la maxim de aceasta combinatie de gusturi, fiind un desert pufos, delicat, dar totusi intens la gust!

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Rezultat –1 rulada

Ingrediente

 

1x2x3x

Blat genoise:

• 4 oua ( medii)
• 85 g zahar alb granulat
• 85 g faina alba 000
• 35 g cacao neagra
• 1 g sare
• 2 g praf de copt
• 20 g unt 82% grasime (topit)

Mousse de unt de arahide:

• 200 g crema de branza
• 150 g unt de arahide
• 100 g zahar pudra (cernut)
• 5 g extract de vanilie
• 150 g frisca lichida (spumata ferm)

Ganache de ciocolata neagra:

• 100 g ciocolata neagra (tocata)
• 100 g smantana pentru frisca

Instructiuni

Blat genoise:

• Preincalziti cuptorul la 180°C si tapetati o tava patrata sau dreptunghiulara cu hartie de copt (20x30cm)
• Mixati ouale cu zaharul intr-un bol pana isi tripleaza volumul.
• Cerneti faina cu sarea, praful de copt si cacaoa.
• Incorporati treptat faina in amestecul de oua folosind o spatula.
• Adaugati si untul topit si racit si amestecati usor.
• Intindeti blatul in tava si nivelati-l bine.
• Coaceti pentru 10-15 minute pana creste frumos si daca apasati suprafata cu degetul aceasta isi revine la forma initiala iar blatul se simte pufos si bine copt. Nu coaceti mai mult de 15 minute caci riscati sa se usuce.
• Lasati blatul sa se raceasca.

Mousse de unt de arahide:

• Mixati crema de branza cu untul de arahide si zaharul. Adaugati vanilia apoi incorporati frisca batuta.
• Intindeti 2/3 din crema peste blatul copt si racit si rulati blatul cat mai strans. Dati rulada la rece 30 minute.
• Intindeti restul de crema peste rulada si dati din nou la rece pana terminati glazura.

Ganache de ciocolata neagra:

• Incalziti frisca intr-un vas pe foc mic. Luati de pe foc si adaugati ciocolata. Amestecati pana ciocolata e topita apoi adaugati untul.
• Lasati glazura sa se raceasca apoi turnati-o peste rulada.
• Decorati cu bombonele de ciocolata si dati la rece pana la servire.

Keyword Ciocolata, Ciocolata neagra, Ganache, Ganache de ciocolata neagra, Unt de arahide

Ai incercat reteta?Mentioneaza @olguta_oana sau tag #pastryworkshop!

ENGLISH

Sometimes, when I don’t have the time or mood to create anything new, I go back to old recipes and combine them differently, use other flavors, alter a few bits here and there and end up with a whole new recipe and dessert just using dessert components that I’ve used in the past. I strongly believe that this happens quite often in a pastry chef’s life though! Afterall, even working in a restaurant or pastry shop, you don’t get to create new desserts, cakes or entremets every single day. Not only that you would have a menu in both cases, but creating is a time-consuming process and it’s not as easy as it looks. Instead, you get to perfect old recipes and sometimes reinterpret them. So the moment you reach a point where you have a few recipes that you master well and know  a few techniques to perfection, you can consider yourself one quarter of the way there already. The rest is hard work, passion, a touch of talent and maybe a bit of luck.

This is what happened with this peanut butter Swiss roll. I wanted something sweet so I sat and thought about my old recipes and came up with this combination. Who doesn’t like peanut butter after all?! And chocolate?!! It’s a rich, filling dessert, rather earthy so I think it is quite nice for this time of the year. You’ve seen the component of this dessert on my blog though before though. The sponge is a basic chocolate genoise, the filling is a peanut butter mousse and the glaze is a ganache enriched with butter. Simple as that, but delicious and easy to make!

Peanut Butter Swiss Roll

This peanut butter swiss roll is so good! The texture is amazing, but the taste is even better!

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Rezultat –1 cake roll

Ingrediente

 

1x2x3x

Genoise:

• 4 eggs
• 85 g white sugar
• 85 g all-purpose flour
• 1 pinch salt
• 1/4 teaspoon baking powder
• 30 g cocoa powder
• 20 g butter (melted and chilled)

Peanut butter mousse:

• 200 g cream cheese
• 150 g peanut butter
• 100 g powdered sugar
• 1 teapsoon vanilla extract
• 150 g heavy cream (whipped)

Dark chocolate ganache:

• 100 g dark chocolate (chopped)
• 100 ml heavy cream
• 30 g butter

Instructiuni

Genoise:

• Preheat your oven to 350F (180C) and line a large square pan with baking paper.
• Mix the whole eggs with sugar and whip up for 5-8 minutes until triple in volume.
• Sift the flour with salt, baking powder and cocoa powder in a bowl.
• Fold the flour into the whipped eggs using a spatula. Gradually add the flour and fold it in gently.
• Drizzle in the melted butter and mix just as gently.
• Spread the batter into the pan into a thin layer.
• Bake for 10-15 minutes until risen and set.
• Remove from the oven and let the sponge cool down.

Peanut butter mousse:

• Mix the cream cheese, peanut butter and sugar in a bowl.
• Stir in the vanilla then fold in the whipped cream.
• Spread 2/3 of the mousse over the sponge then roll it tightly into a Swiss roll.
• Refrigerate the roll for 30 minutes.
• Use the remaining mousse to cover the roll then place back in the fridge until the glaze is ready.

Ganache:

• Bring the heavy cream to the boiling point into a small saucepan.
• Remove from heat and stir in the chocolate.
• Mix until melted then add the butter.
• Allow the glaze to cool down. When the glaze has thickened slightly, pour it over the Swiss roll.
• Decorate with chocolate sprinkles if you wish.
• Serve the Swiss roll chilled.

Keyword Dark chocolate, Peanut butter, Peanuts

Ai incercat reteta?Mentioneaza @olguta_oana sau tag #pastryworkshop!