Recipe by chef Marios Malekkos
Προβολή συνταγής βήμα προς βήμα
ΕΚΤΕΛΕΣΗ
Biscuit base
Βήμα 1
Place into mixing bowl 400 g chocolate biscuits with vanilla cream filling (e.g. Oreos®) and grind 10 seconds/speed 8. Transfer into a bowl and set aside.
- 10 δευτ.
- 8
Βήμα 2
Place into mixing bowl 160 g white chocolate, cut into pieces, and melt 5 minutes/50°C/speed 1.5.
- 5 λεπτ.
- 50 o C
- 1.5
Βήμα 3
Add reserved ground biscuits and mix 25 seconds/speed 1.5.
- 25 δευτ.
- 1.5
Βήμα 4
Spread mixture on a piece of baking paper and, using a rolling pin, roll it out into a rectangle shape (22 x 21 cm). Transfer in the fridge until needed.
Peanut butter cream
Βήμα 1
Place into mixing bowl 40 g powdered sugar, 75 g smooth peanut butter, 75 g fresh cream (min. 30% fat), and heat 2 minutes/37°C/speed 3. Transfer mixture into a piping bag with round nozzle, and place in the fridge until needed.
- 2 λεπτ.
- 37 o C
- 3
Chocolate mousse
Βήμα 1
Insert butterfly whisk into position. Place into mixing bowl 500 g fresh cream (min. 30% fat) and whisk at speed 3.5 without setting time, until cream has a velvety consistency but still remains liquid. Remove butterfly whisk. Transfer lightly whipped cream into a bowl and set aside. Wash and dry mixing bowl thoroughly.
- 3.5
Βήμα 2
Place into mixing bowl 250 g milk chocolate, cut into pieces, and melt 7 minutes/37°C/speed 1. Set melted chocolate aside for 2-3 minutes to cool down slightly in the mixing bowl, then add it, little-by-little, to the whipped cream, mixing with the spatula until incorporated. Transfer into a piping bag with star nozzle and place in the fridge until needed.
- 7 λεπτ.
- 37 o C
- 1
Assembly
Βήμα 1
Cut biscuit base into 6 rectangles (7 x 10 cm). Using the first piping bag, spread a layer of peanut butter cream on each rectangle, then cover with the chocolate mousse (second piping bag). Garnish with a few mixed berries. Transfer into a serving platter and place in the fridge for 30 minutes before serving.
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