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Biscuiti cu Sufleu in Ciocolata / Chocolate Wagon Wheels (EN. SUB.)

Biscuiti cu Sufleu in Ciocolata / Chocolate Wagon Wheels (EN. SUB.)

Hello my dear friends, I’m Beatricia! Welcome to my channel! Today we’re going to make some delicious wagon wheels covered in a generous layer of dark chocolate! Let’s begin! In a large bowl, beat the room temperature butter and the sugar for about 4-5 minutes until the butter becomes fluffy and light in colour. Add the vanilla bean paste or extract and the egg yolks, incorporating them one at a time. Continue to beat until you get a smooth mixture. Next, add the sifted flour and incorporate just until the dough comes together. As soon as the dough has formed, wrap it up in some plastic wrap and place it in the refrigerator for about an hour. After an hour, sprinkle some flour on a piece of baking paper and divide the dough in half. Roll out each piece of dough to a thickness of about 2-3mm. Cut out 5-6cm circles. Remove the excess dough and arrange the dough circles on the baking paper. Then place them in the fridge while you roll out the remaining dough. Do exactly the same with the remaining dough. In total, I got 28 circles which will eventually will form 14 wagon wheels. Arrange the circles on a tray lined with baking paper and place it in the fridge for another 10-15 minutes. Then place it in an oven preheated to 180°C for about 15 minutes. Allow the biscuits to cool down completely on a cooling rack. Now let’s get to the souffle. First, hydrate the gelatine in some cold water. In a small saucepan add the water and the sugar and bring the syrup to a temperature of 112°C. When the syrup has reached about 105°C, beat the room temperature egg whites with a pinch of salt until they form soft peaks. When the syrup has reached 112°C, pour it slowly in over the meringue mixture while continuing to mix. Continue to beat the meringue until it becomes stable and shiny and the bowl has cooled down a little. Next, melt the hydrated gelatine for a few seconds in a microwave. Pour the melted gelatine slowly over the meringue while continuing to beat for another 2-3 minutes. Transfer the mixture to a piping bag and fill the biscuits like so. Place the wheels in the fridge for 10 to 15 minutes so that the souffle sets completely. To cover the wheels, I used dark tempered chocolate, You can certainly use milk chocolate as well, but in my opinion the dark chocolate balances out the taste much better. Dip each wheel in the chocolate to cover it completely and shake well the excess of chocolate. If the chocolate you’re using contains cocoa butter, you will have to temper it first. I will leave the link to the video explaining everything on tempering in the description box. Lay the biscuits on a piece of baking paper to allow the chocolate to set. Leave the chocolate to set completely, this doesn’t take long at all, after which we can serve them! The biscuits are so tender and flaky, while the souffle is extremely soft and simply melts in your mouth. The dark chocolate balances out the sweetness really well, elevating them to the next level. The list of all the ingredients used in this recipe can be found in the description box underneath this video. Thank you so much for watching and I hope you enjoy a delicious rest of your day!

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