~ Pan biscuit with dark chocolate ganache and strawberries ~
This morning I had a cheeky awakening and I decided to gamble with a not Easy dessert (complex by my standards). In fact, while I manage quite well with first and second courses, I struggle with compound desserts. This is because I have always cooked simple and quick desserts. Today I propose this first attempt of mine, not perfect, but certainly greedy!
INGREDIENTS:
For the pan biscuit:
- 120g flour (or half flour and half cornflour)
- 40g sugar
- 4 eggs
- 80g seed oil
- 1 teaspoon of yeast
- vanilla flavoring
For the ganache:
- 200g dark chocolate
- 400ml of liquid whipping cream
- 4-5 strawberries to decorate
METHOD:
Separate the egg yolks and whites and beat the first with an electric whisk, with the sugar. Add the vanilla extract and oil slowly. Then in a separate bowl, whip the egg whites until stiff and incorporate them into the mixture with the yolks, blending from top to bottom with a spatula. Pour the mixture into a baking sheet lined with parchment paper and level well, so that the thickness is uniform. With the doses provided you’ll get a base of about 40×30 cm . Now preheat the oven to 180 ° and bake the Pan biscuit for 10 minutes. Once cooked, turn it over on a wet and wrung sheet of oven paper, remove the top sheet and let it cool.
Now it’s the ganache’s turn: chop the dark chocolate in a blender and set aside. Then, in a saucepan heat the cream until it boils. Put half the chopped chocolate in a bowl, pour half the cream and mix well with a hand whisk. Same procedure for the other half of the ingredients. Put the ganache in the sac a poche and let them rest for a couple of minutes in the fridge. Now cut the Pan biscuit into four parts and make up the layers, alternating with the chocolate ganache. Decorate the surface with strawberries.
TIPS: in my first attempt the chocolate ganache was too “chocolaty” and difficult to manage with the sac a poche. Indeed, I gave you doses with less chocolate than what I actually used. I advise you to try with the doses provided and, if you prefer a lighter ganache, decrease the amount of chocolate, or use milk chocolate (according to your tastes). I chopped the Pan biscuit into four equal parts, but you can use the shapes you like best, make monoportions or a roll with strawberries inside.
