March 29, 2024

Christmas Dessert: Flaming Magnum

The Christmas menu come to an end and the highlight of the show is your dessert. Sébastien Bauer offers us an original recipe where the delicious ice Magnum have been customized!
Recipe of Magnum Mini Strawberry flambé Norwegian Omelette way by Sébastien Bauer. 

A recipe for 4 people

Do not be scared, there are several steps but the game is worth the candle: the realization of the flavored syrup, the preparation of the sponge cake, the development of the Italian meringue, the assembly of Magnum Mini in Norwegian omelette, cooking, dressage on the plate and buckling.

Preparation of the flavored syrup:
Ingredients:
50 cl of water
275 g of sugar
Strawberry aroma

Boil the water and sugar together to obtain a syrup.
Add the aroma according to your taste and let cool.
Sébastien Bauer's advice: To flavor your syrup, you can use a vanilla pod, strawberry syrup, blackcurrant or orgeat (almonds), cocoa powder and possibly an alcohol.

Preparation of the sponge cake:
Ingredients:
4 eggs
120g of sugar
120g of flour

Preheat the oven to 180 ° C (thermostat 6-7).
Whisk together eggs and sugar in a bain-marie until the first quivering (60 ° C). Remove the preparation from the fire. Using a whisk with a whisk, assemble the mixture until it is completely cooled to obtain the lightest and lightest possible mixture. Gradually pour 120g of flour into rain and mix gently with a spatula.
Spread the dough finely on a plate about 30x40cm, covered with parchment paper. Bake in preheated oven and cook for 10 minutes. The sponge cake must have a golden color and its texture must be soft and slightly elastic. Let the sponge cake rest for a few hours before proceeding with the assembly steps.

Preparation of the Italian meringue:
Ingredients:
300g of sugar
50g of water
125g of egg whites (ie 4 egg whites of medium size)

Cook 280 g sugar and water until boiling (121 ° C). Beat the egg whites in a large bowl. When they become firm add the remaining 20g of sugar. Reduce the speed of your beater and gradually pour the boiled sugar at 121 ° C. Be sure to pour your sugar on the edge of the container and not on the whip to limit the risk of projection. Continue to whisk until completely cool. Perfume with the same aroma as your syrup and be careful not to add too much liquid.

Preparation of the assembly of the Norwegian omelette:
Ingredients:
4 Magnum Mini

Once your Genoise rested, cut a band following the outline of a Magnum Mini, and two ovals to the dimensions of the Magnum. Repeat for each of the magnums. Cover the sponge cake with a light layer of Italian meringue to adhere to the Magnum Mini.

Cover it all with the detailed sponge cake and squeeze it between your hands to solder the biscuits together. Infuse the whole with flavored syrup with a brush. Spread the Italian meringue on the whole sponge cake. Be careful to line up with the meringue the limit of each wooden stick and the sponge cake. On a plate covered with a sheet of baking paper, place the sticks on a piece of sponge cake to avoid contact of the meringue with the sheet. Reserve the Magnum Mini in the freezer (as quickly as possible to avoid defrosting) until serving.

Sébastien's advice: Magnum pastry cooks can be prepared in advance and kept in the freezer for up to 15 days.

The cooking :
Just before serving, preheat oven to 230 ° C (thermostat 9). Cook the sticks for 5 minutes, watching the cooking until the omelette lightly browns.
The baking will make the meringue slightly crisp without melting the ice cream Magnum Mini will remain creamy and icy.

Sébastien's advice: You can also choose to remove the Magnum Mini stick. To do this, hold the Norwegian omelette, without crushing it, and gently pull the stick.
 
Dressing on the plate and assembly:
Place each Magnum Mini raise prepared on a plate.
Decorate with strawberry coulis and fresh fruit.
Pour a little alcohol of your choice (Cognac, Armagnac, Grand Marnier ...), heated to 40 ° C, on the Magnum and flambé.

The tips of Sébastien to adapt your recipe according to Magnum Mini:
- For a Magnum Mini white chocolate, flavor your Italian meringue with chestnut cream and serve with blackcurrant or blueberry coulis and some fresh fruits (raspberries, blackcurrants, currants ...)
- For fans of the Classic Mini (ice cream vanilla / crunchy chocolate coating), flavor the meringue with a hint of vanilla or raspberry and accompany your dessert some exotic fruits (bananas, kiwis, mangoes ...)
- Finally for Mini almond buffs (ice cream vanilla / milk chocolate enrobed with almonds), garnish with the meringue of roasted flaked almonds and decorate the Magnum Mini Norwegian Omelette with exotic fruits.



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