Indiano de chocolate
|
Preheat the oven to 170ºC. Beat the egg yolks with the sugar and the water for approximately 10 minutes with electric mixer at high speed, until the mixture turns thick and pale. In another bowl, beat the egg whites until they foam. Beat in the sugar until they form stiff peaks. Fold the egg whites and the sifted flour alternately into the egg yolk mixture with a spoon, always in the same direction. Transfer the mixture to a piping bag with a straight round nozzle. Line a baking tray with baking parchment paper. Pipe 24 small cylinders of the mixture on to the baking tray (3 or 4 cm high) and bake in the oven until they are dry inside (test the centre with a toothpick). Let the indianos cool completely. Take 12 of them and cover the upper part with chantilly. Then layer the other 12 indianos on top. You will obtain 12 indianos. Cover the whole cake with the chocolate fondant. 
|