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FERRERO ROCHER TARTA GIGANTE ! # 160 #

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Published on Nov 5, 2012

Cancion de fondo , Sia - Breathe Me (Butch Clancy Remix)
relanzamiento por dificultad en el audio : (one half)https://www.youtube.com/watch?
v=LydSgyOl82c&list=PLU0-323KLhivpc9RVz-SKIt3tGw_f1Sfr

Ingredients

- 1/2 Box Ferrero Rocher (8 units)
- 50 grs. ground hazelnuts
- 250 grs. Nutella cream
- ½ l. of cream (500 milliliters)
- 100 grs. milk.
- 2 eggs white.
- 50 grs. Chocolate with milk. Not fondant. (She amend in a comment later)
- 6 gelatin sheets

Coverage ingredients: (one half):

- 100 grs. cream.
- 100 grs. chocolate milk
- 30 grs. butter.
- 1 gelatin sheet.
- 30 grs. ground hazelnuts.
- 1 Edible Golden Spray.


• Put 400 grs. of cream very cold into a mixer machine and whip. Be careful not mix too much, but you get butter. Put into the fridge.
• Whip 2 egg white at room temperature with a whisk until obtains a foam texture. Set apart.
• In a little bowl put 6 gelatine blades with cold water until be hydrated.
• Put chocolate, milk and Nutella cream into a pan and heat. Stir with a spoon or spatula to dissolve. Once we blended until creamy add the hydrated gelatin blades (well drained). We also add the hazenuts (50 grs. aprox.).
• Once all the components are integrated remove from heat and let cool until be lukewarm. Put this mixture in a bowl bigger and add whipped cream with encircling movements. Then, add the foamed white eggs.
• Finally add Ferrero Rocher chocolates.

The recipient that was used in this video is a giant lollipop (2 halves of a sphere). We can find it in candy stores filled with many lollipops (at least in Spain).

• Fill both recipients with plastic film and, in one of them, put a biscuit onto the bottom of one of the halves of the sphere for the purpose of giving stability to our Ferrero Rocher.
• Fill half of the sphere with the cream. Try to leave the top as smooth as possible with the object of placing the other half on top.
• Put both halves into the freezer for at least 4 hours or in the fridge overnight.
• Unmold one half and put in a small dish. Put the other half over the previous.

Coverage:
- Put gelatine sheet to hydrate with water
- Put butter, chocolate and cream into a pan to dissolve. Add gelatine hydrated sheet. Set apart and keep warm.
- Put hazelnuts over the sphere and press until be glued.
- Cover it with chocolate cream (use a rack over a plate). Put on the fridge.
- Finally, use the edible golden spray to cover it completely.

Use a brown cardboard folded to decorate around.

AGRADECER LA TRADUCCIÓN A

Silvia Sáez


La gratitud en silencio no sirve mucho a nadie, por ello, aunque sepais que os estoy agradecida quería dejar constancia de ello,os invito a celebrarlo con un buen ferrero, gracias por estar a mi lado. muakss! Nuevo Canal, Cosas de Loli Premium
Haz click: www.youtube.com/cosasdelolipremium

  • Category

  • License

    • Standard YouTube License
  • Song

  • Artist

  • Album

    • Best Of...
  • Writers

    • Dan Carey, Sia
  • Licensed by

    • UMG (on behalf of Inertia IE); SOLAR Music Rights Management, ASCAP, CMRRA, UBEM, UMPG Publishing, EMI Music Publishing, and 17 Music Rights Societies

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