Chocolate Salame - updated with pasteurized eggs
Please note the recipe has been updated with instructions on how to pasteurise the eggs, to reduce the risk of foodborne illness
Ingredients:
100g icing sugar
50g baking cocoa
100g unsalted butter at room
temperature
200 g dry biscuits*
2 eggs
1 tsp vanilla paste
1 shot of Rum (optional)
Cut a rectangular piece of baking
paper (60x40 cm approximately).
Place biscuits into a freezer
bag and bash with a rolling pin
they’re broken into a mixture of
everything between dust and
small size lumps.
In a bowl mix the butter and sugar.
Fill a large saucepan with water and bring to the boil. Place your eggs in a heat proof bowl and then place the bowl in the pan of water, to make a bain-marie. Whisk the eggs until they reach a temperature of 60C, then add them to the butter and sugar mix.
Add the cocoa,
vanilla and Rum (if using).
Stir well.
Stir the broken biscuits into the
mixture until completely covered.
Tip the mixture onto the baking
paper and shape it like a salame.
Wrap the baking paper around it
and roll it gently onto the counter
to smooth the cylinder shape.
Seal the cylinder at both sides by
twisting the baking paper, as it
was a candy wrap.
Refrigerate this for at least 10
hours then dust with icing sugar
and cut into slices like a salame.
*Dry biscuits, Oro Saiwa Style
200 g all-purpose flour
100g rice flour
1 heaped tsp baking powder
50 g organic sunflower oil
50g milk
1 egg
1tsp vanilla paste
½ tsp salt
Mix the flours, sugar, baking powder and salt in a
large bowl with a wooden spoon, then add the vanilla
paste, oil and milk to form a crumble.
Add the egg
and bring the dough together with your hands.
Roll the dough to 0.5 cm think and cut into rectangles
or to the desired shape.
Bake for 15 minutes at 180C static oven
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