Bomba de chocolate: descubra como fazer o famoso doce francês | Raíza Costa | Rainha da Cocada

Raíza Costa teaches you how to make the traditional French dessert: Carolina filled with dulce de leche. In Brazil, it is known as "chocolate bomb" and is incredibly delicious! Separate the ingredients and get ready to have an adventure in the kitchen! Ingredients: For the dough: 4g sugar 2g salt 236ml water 114g unsalted butter cut into pieces 150g wheat flour 4 eggs Melted butter to grease the molds For the filling: 200g dulce de leche at room temperature For topping/decorating: 150g semisweet chocolate melted in a bain-marie Equipment: 2 pastry bags with two round nozzles (1.5cm in diameter and 0.5cm in diameter). The larger one will be used to place the dough in the pan and the smaller one to insert the filling into the baked Carolinas 2 shallow pans (approximately 45cm x 30cm) Parchment paper the size of the pan Preparation: Preheat the oven to 200°C with the rack in the middle position. Grease each pan with melted butter and place a sheet of parchment paper on top. Then spread another layer of melted butter on top of the paper. In a small pan, bring the water, butter, salt and sugar to a boil. As soon as the liquid reaches a boil, turn off the heat and add the wheat flour all at once, mixing vigorously with a wooden spoon to make sure the mixture is homogeneous. Return the mixture to medium heat and mix continuously for 2 minutes, until the dough comes away from the bottom of the pan. Turn off the heat and transfer the still hot dough to the mixer. Turn the mixer on to the lowest speed and beat the dough for 3 minutes so that all the steam escapes from the dough (it will still be warm). Increase the mixer speed and add one egg at a time, beating for another 3 minutes until the dough is elastic. The dough should not be liquid or soft, it has to have an elastic consistency (when you lift the mixer pedal, it should form the famous ribbon point). Transfer the dough to a pastry bag with a nozzle to make it easier. On the greased pan with parchment paper and butter, start pressing the dough until it forms a circle of about 2.5 cm. Leave a space of 2 cm between each cupcake. You should be able to fit two dozen per baking sheet. Wet your fingertips with a little water and press the top of the cupcakes to even them out and remove the nozzle left by the pastry bag. Place the baking sheets in the oven and bake for 20 minutes, alternating the baking sheets from top to bottom and vice versa (this way you will be sure that the baking will be the same for both baking sheets). Remove the Carolinas from the oven and let them cool before adding the filling. Using a small knife with a thin tip or a thicker toothpick, make a hole in the bottom of each Carolina. Then, using the piping bag, press the dulce de leche (at room temperature) into the bottom of the Carolinas until you feel the pressure decrease and the dulce de leche begins to appear through the hole. You don't need to use a lot of filling because the Carolinas can't be too heavy. In a bain-marie, melt the chocolate of your choice. Hold the Carolina upside down and dip the top tip into the melted chocolate. Place it on a baking sheet to dry. Repeat this method with all the remaining Carolinas. ------------------------------------ Subscribe to Nhac GNT: http://bit.ly/NHACGNT ::::: DOWNLOAD THE Nhac GNT APP ::::: https://bit.ly/AppNhacGNT Facebook:   / nhacgnt   Instagram:   / nhacgnt   Twitter:   / canalgnt   Pinterest:   / nhacgnt   Many More Recipes: nhacgnt.com.br