Recipe of Ultimate ☆Despacito Blanc☆

Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, How to Prepare Award-winning ☆Despacito Blanc☆. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from ☆Despacito Blanc☆, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare ☆Despacito Blanc☆ delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make ☆Despacito Blanc☆ is Pour 8 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook ☆Despacito Blanc☆ estimated approx 45 min.

To begin with this particular recipe, we must prepare a few ingredients. You can have ☆Despacito Blanc☆ using 21 ingredients and 7 steps. Here is how you can achieve it.

Après une version classique que vous pouvez retrouver sur mon profil, j'ai eu envie de réaliser une version au chocolat blanc !! J'adore !!! #1recette1arbre #teamtrees #onerecipeonrtree >> Despacito classique : http://bit.ly/2qf0NUU

Ingredients and spices that need to be Get to make ☆Despacito Blanc☆:

1. > Pour le biscuit
2. 3 œufs
3. 80 g sucre en poudre
4. 1 sachet de sucre vanillé
5. 80 g farine
6. 1 sachet de levure chimique (11 g)
7. 25 g cacao en poudre non sucré
8. 1 pincée de sel
9. > Pour le sirop d’imbibage
10. 1 càc café soluble
11. 1 càc cacao en poudre non sucré
12. 40 g sucre en poudre
13. 10 cl lait
14. > Pour la mousse
15. 60 cl crème liquide entière
16. 200 g chocolat blanc Valrhona
17. 2 feuilles de gélatine
18. Perles d’Opalys
19. > Pour la finition
20. 1 poignée de chocolat au lait
21. 4 càs lait

Instructions to make to make ☆Despacito Blanc☆

1. On commence par le biscuit (moule à charnière de 20 à 24 cm) Préchauffer le four à 180°C. Fouette ensemble les œufs, le sucre et le sucre vanillé jusqu'à ce que le mélange double de volume. Tamiser la farine, la levure, le cacao et le sel directement dans la préparation. Mélanger délicatement avec une maryse.
2. La pâte doit être très légère et aérienne. Verser dans un moule beurré et fariné. Enfourner 20 minutes. Laisser refroidir complètement.
3. Pour le sirop d’imbibage : Faire chauffer le lait, le sucre, le café et le cacao dans une casserole. Porter à petite ébullition et laisser bouillir 3 à 5 minutes. Laisser refroidir.
4. On passe à la mousse: faire ramollira la gélatine dans de l’eau froide. Faire fondre le chocolat dans 40 cl de crème liquide Ajouter la gélatine et bien mélanger. Fouetter la crème liquide restante pendant une dizaine de minutes, à vitesse moyenne, jusqu'à ce qu'elle épaississe. A l'aide d'une maryse, incorporer délicatement la crème au chocolat fondu puis ajouter les perles (ou pépites de chocolat si vous n’avez pas)
5. Montage : Avec une fourchette, percer des trous dans la génoise. Imbiber le gâteau en versant le lait avec une cuillère à soupe. Recouvrir avec la mousse au chocolat en lissant avec une spatule. Faire fondre le chocolat au lait dans le lait et verser la préparation dans une poche à douille, couper le bout sur 3 millimètres et tracer des lignes sur la mousse. Avec un cure-dents, tracer des traits dans un sens et dans l'autre, comme sur un mille-feuille
6. Placer le despacito au frigo pendant au moins deux heures avant dégustation. 💡Vous pouvez le préparer la veille si vous le souhaitez !
7. Démouler et déguster 😋

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