Cream candy Evasion

Cream candy “Evasion”
DOUCE_EVASION

It is one of the wonderful sweets in the Moroccan cuisine, and is famous for its unique taste, and it is always presented, whether on occasions or weddings, but rather it is presented as a symbolic gift even on annual holidays, on New Year’s Day.

It is worth noting that Evasion dessert is considered one of the high-end sweets for the well-to-do class, as it is served accompanied by juices and drinks, and it is well known, neither in terms of appearance nor in terms of the splendor of the taste that characterizes it.

* To benefit: As long as we are talking about chocolate dessert or cream dessert douce_evasion, this draws us to know its health benefits, black chocolate is naturally and as everyone realizes, it is useful for blood circulation, and it activates the heart and arteries, so eating dark chocolate regularly is beneficial to the smoothness of the skin It gives it softness and radiance throughout the day, and it also contains many natural and healthy minerals, such as potassium, selenium, and zinc, and it helps married women and women in general to calm down and feel comfortable and relaxed, and it activates the fat and the brain, and It treats serious diseases such as autism and chronic cough, and it also prevents a sudden heart attack, and many health benefits that the article does not allow to mention all of them.

And in this article, which I will suggest to you today, we will prepare a delicious cream dessert, DOUCE_EVASION, for beginners in the field of desserts, without getting tired or bothering, for the ease of the approved ingredients in the recipe, follow us…

* An important note: the ingredients indicated in the recipe must be respected, in order for the dessert to succeed, as they are exact and easy ingredients for every housewife, to prepare and make a successful Evasion desert 100/100.

* Ingredients for making sweet chocolate:

1- Sweet Biscuits Ingredients:

     125 grams of egg white.
     30 grams of almond seed.
     20 g of flour.
     60 grams of caster sugar.
     45 grams of granulated sugar.

2- Ingredients for the crispy layer:

     70 grams of black chocolate.
     50 grams of bokhanini.
     70 grams of foetin.

3- Ingredients of liquid cream:

     50 grams of liquid cream.
     50 grams of egg yolk.
     90 grams of OULI chocolate.
     100 grams of sugar senida.
     2 leaves and a half of gelatin.
     275 grams of liquid cream.

4- Ingredients for the clay layer:

     100 grams of liquid cream
     100 grams of natural water.
     50 grams of guish chocolate.
     60 grams of cocoa beans.
     3 sheets of gelatin.
     100 grams of granulated sugar.

* How to prepare the biscuit:

In the beginning, we put 125 grams of egg whites in a medium-sized bowl, then we whisk it well with Senida sugar, until it turns white as snow, after that we gradually add the towels to it, and when finished we take the oven dish, and empty the ingredients of the mixture into it, and put it in the oven For only 10 minutes.

* How to prepare the crispy layer:

 After that, we take a medium-sized bowl, and mix in it all the elements of the aforementioned crunchy layer, including foitin, baghanini, and dark chocolate.

In the meantime, after the biscuit has matured well, we take it out of the oven, leave it until it cools down a little, then put it in the mall designated for this purpose, and we empty that crunchy layer on top of it, and we work on simplifying it so that it has equal sides.

* How to prepare the liquid cream:

  In this first stage, we take a medium-sized saucepan, put granulated sugar in it, and leave it until it becomes caramel-shaped, and after we have mixed each of the egg yolks and cream in another bowl, we add them directly to the caramel, and mix them all together. Electric mixer.

  And in the second stage, we whip the cream, amounting to 275 grams, and add the caramel and melted chocolate to it, and we start emptying the cream on the crispy layer evenly, and we put it in the freezer for a whole night.

* How to prepare the liquid cream:

Immediately, and on the next day, we put a medium-sized saucepan on a low heat, and put in it an amount of water and sugar until it boils, then add cream and cocoa powder to it, and of course we do not forget the chocolate type Gish, with melted gelatin leaves.

* The final form of Evasion candy:

* Important note: This dessert can be decorated after taking it out of the freezer, according to choice and different tastes.

After about half an hour has passed, we take the dessert out of the freezer, and begin to defrost the remaining amount of cold coleslaw, and return it as a final stage to the refrigerator.

* Very essential: To decorate the sweet DOUCE_EVASION, and as a suggestion from me, we put a few almonds on its sides, or crushed almonds, accompanied by a piece of chocolate in the shape of a small figure, and do not forget to put it in a special confectionery mold, to preserve the splendor of presentation, and aesthetics Parallax, as shown in the photo.

 If you liked the article, do not forget to share it with the family and on your social media sites to spread the benefit, and you can visit my official YouTube channel for more videos on cooking and Moroccan sweets, my channel link: Zanouba Tizi channel.