Home Healthy Sweet Snacks Italian Meringue with Milk Chocolate Cream

Italian Meringue with Milk Chocolate Cream

by Victoria Baker

Italian Meringue with Milk Chocolate Cream - Healthy Sweet SnacksIngredients:

  • Bottom dough
  • 40 g eggyolk
  • 80 g Sugar
  • 140 g Wheat flour
  • 8 g Baking Soda
  • 105 g Butter
  • 1 g Salt
  • Milk cream
  • 375 g Milk chocolate
  • 190 g Cream
  • 90 g Butter
  • Pear Cream
  • 200 g pear purée
  • 40 g Sugar
  • 20 g lemon (freshly squeezed juice)
  • 15 g cornstarch
  • Italian meringue
  • 75 g egg white
  • 165 g Sugar
  • 150 g Water


Bottom: Mix together all the ingredients into a dough and set it to cool for 1 hour. Preheat oven to 160 °.

Take out any shapes, such as round rings, and put a piece of dough at the bottom of each form. Bake in the oven for about 8-10 minutes.

Milk chocolate cream: Finely chop the chocolate and place it in a bowl. Boil the cream, pour it over the chocolate and stir in the butter.

Pear Cream: Boil the pear puree with sugar, lemon juice and cornstarch to a nice, thick cream.

Italian meringue: Beat the egg whites with 15g of sugar. Boil 150 grams of sugar with an equal amount of water to a temperature of 120-125 °; begin whisking when it has a temperature of 110-115 °.  Pour the boiling syrup into the whipped whites, let the mixer go on low level when you pour the syrup. Whisk rapidly for a minute and then let the mixer go in low level until the meringue has cooled.

Assembly: When the bottom cooled, fill with milk chocolate cream. Put in the freezer and let it set. When serving, put some pear cream on each piece. Put a couple of meringue drops to the pieces, and burnt by the torch.




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