Indiene
3 large indiene
The shells2 eggs
2 tbsp sugar
4 tbsp flour
The syrup
60ml water
15g sugar
a drop of rum
The glaze
50g milk chocolate
The filling
150g whipping cream
30g sugar
My Mom used to love indiene! So, I wasn’t surprised to find the ingredients written down in one of her old notebooks that had pages flying out.
I adapted the recipe while keeping the amounts and I got this—
Mix the eggs and the sugar until the batter is foamy; add the flour. Pour 1 and a half tablespoons of the batter into a round metallic mould (diameter: 7 cm – I wanted some giant indiene), in a baking pan lined with parchment paper. You will get 6 shells. Bake them at 160°C for 10 minutes. Then, let them cool a bit.
The syrup is next: mix the water and the sugar and leave the syrup boil on low-medium heat; add the rum in the end. Sprinkle 2 tablespoons of syrup onto each of the 3 shells and let them sit in the fridge. Place the remaining 3 shells on a grill and sprinkle 1 tablespoon of syrup onto each shell.
Melt 35g of chocolate on a steam bath; then, remove it from the heat and add the remaining 15g, to temper the chocolate a bit. Pour the chocolate over the shells on the grill; leave them for 30 minutes in the fridge after the chocolate cools.
In the end, beat the whipping cream and the sugar well.
Place a syrupy shell on a plate, then add the whipped cream, and put the chocolate shell on top of it.
Enjoy! ♥ [Marcel said that this would be his dinner.]
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