Nutty Marquise in cigar Recipe

Name: Nutty Marquise In Cigar Recipe
Total time: 60 min
Yield: 4
Cuisine: French

So here i m planning to make a cigar which is basically a crepe dentelle out of pailleté feuilletine and stuffed with layers of thin walnut sponge cake rings followed by white chocolate marquise with some caramelised crushed walnuts in it and last but not the least ash out of walnut crumble .

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Non Vegdiet

1hr total

ingredients serves

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Ingredients For Nutty Marquise in cigar Recipe

40 g m - butter
50 g m - castor sugar
45 g m - egg whites
6 g m - coffee
30 g m - flour
2 Pieces eggs
1 Cup all purpose flour
0.5 Cup sugar
1 Tbsp unsalted butter
0.25 Tsp vanilla essence
0.25 Tsp baking powder
20 Pieces Finely Chopped walnuts
0.33333333333333326 Cup milk
3 Pieces Egg Yolk: Separated from its white- Required for the Egg Wash
83 g ms - castor sugar
100 g ms - white chocolate
125 g ms - butter
300 Gms mls - whipping cream
1 Tbsp vanilla essence
50 g ms - icing sugar
200 g ms - walnuts
2 Pieces no. - egg whites
100 g ms - All purpose flour
100 g ms - Castor sugar
100 g ms - Butter
25 g ms - Activated charcoal
50 g ms - Walnuts

Directions : Nutty Marquise in cigar Recipe

STEP 1.1. CREPE DENTELLE
STEP 2. For feuilletine batter
STEP 3. • Cream the butter and sugar . Add egg whites and coffee to it untill mix properly.
STEP 4.* Then add flour n gently mix it with cut n fold method .
STEP 5.* Now spread it with palette knife to the silicon pads with a scale of 4x6” rectangle.
STEP 6.* Bake it at 160 degrees for 15 minutes or until it get golden brown in colour.
STEP 7.* Pull it out n immediately roll it with a metal rod to shape it like a cigar before it get cold to shape.
STEP 8.
STEP 9.2. WALNUT SPONGE
STEP 10. Process :-
STEP 11.* Beat the eggs, sugar ,butter and vanilla essence together . Pour this mix into a large bowl.
STEP 12.* Add all purpose flour, baking powder to this and mix the batter well.
STEP 13.* Add chopped walnuts to the batter and mix lightly.
STEP 14.* Lined up this batter with the help of palette knife into a well-greased tray and level it evenly upto a centimetre thick
STEP 15.* Bake at 210 degrees Celsius for 7 mins. Once it done take it out and let it cool down.
STEP 16. 3. WHITE CHOCOLATE MARQUISE with CRUNCHY WALNUTS
STEP 17. Process :-
STEP 18. • Take de shelled half roasted California walnuts n toss them with icing sugar n egg whites n bake it on a tray for 10 minutes.
STEP 19. • Pull out the walnuts let them cool down so they become crunchy ,chop them and keep it.
STEP 20. • Now in a bowl put eggyolk ,castor sugar and vanilla essence on a double boiler ,whisk them until it thickened like Sabayon.
STEP 21. • Again on a double boiler melt white chocolate n butter together n fold this into sabayon after tempering a little.
STEP 22. • Whip the cream until it get fluffy and fold the above mixture gradually with whipping cream and toasted crunchy sugar walnuts .
STEP 23. • Let it set into fridge for a while .
STEP 24.4. ASH FOR CIGAR
STEP 25. Process :-
STEP 26.* Take flour , cold butter ,sugar ,charcoal powder and walnuts in a bowl ; mix it properly until it become like a crumble mix .
STEP 27.* Spread the mixon a silicon pad n bake it for 15 minutes at 180 degrees.
STEP 28.* Pull it out and let it cool down .
STEP 29.* Crumble it and keep it
STEP 30.NOW ALL THE ELEMENTS ARE READY
STEP 31.LETS ASSEMBLE THE CIGAR .
STEP 32.-> Now we will cut the rings out of walnut sponge according to the crepe dentelle .
STEP 33.-> Gently put it the sponge on egde of the crepe
STEP 34.-> Now we will piping the marquise into it n do it in sequel until it fill up or may be twice maximum .
STEP 35.-> We will finish it up with the Ash we have made by pasting it on the one side of the cigar with the help of some marquise .
STEP 36.-> Here we go, our classy pre-platted dessert is ready to serve with the flavours of Californian walnuts like nutty n crunchy into it and no mess while eating .

Nutrition
value

1518

calories per serving

95 g Fat27 g Protein138 g Carbs13 g FiberOther

Current Totals

95 g Fat
27 g Protein
138 g Carbs
13 g Fiber

MacroNutrients

Carbs
138 g
Protein
27 g
Fiber
13 g

Fats

Fat
95 g

Vitamins & Minerals

Calcium
232 mg
Iron
7 mg
Vitamin A
229 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
1 mg
Vitamin B9
114 mcg
Vitamin B12
0 mcg
Vitamin C
9 mg
Vitamin E
5 mg
Copper
2 mcg
Magnesium
189 mg
Manganese
3 mg
Phosphorus
575 mg
Selenium
25 mcg
Zinc
3 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe submitted for Masterchef Cookalong Contest contest on Slurrp community

Note Recipe submitted by Slurrp Community Member & hasn’t been tested by our Experts

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