Charlotte to macaroons
Instructions
In a bowl beat the butter with the sugar until dough is soft and puffy.
In a pan put chopped chocolate with two tablespoons of water and melt in a Bain-Marie.
In a cup mix the egg yolk with milk and then embed the melted chocolate.
Pour the butter into the Bowl while mixing.
Extend the rum with just as much water and addolcitelo with a little sugar, making a kind of syrup.
On a serving dish and spread a layer of macaroons, spray them with rum, stack another layer of Amaretto and sprinkled these with rum and so do the rest of the macaroons.
Line the bottom and sides of a mould from charlotte with amaretti softened.
Pour some chocolate cream and continue alternating layers of cream and macaroons.
Finished with amaretti, press, cover and keep in refrigerator several hours.
Prepare the frosting: in a saucepan, put the chocolate, spolverizzatelo with the icing sugar, sprinkle with a little water, add a knob of butter and let it melt in a Bain-Marie while stirring.
Put the charlotte, spalmatela with the chocolate cream.
To make it lucid put it in a hot oven for a moment.
Ingredients and dosing for 6 persons
- 400 g of biscuits small macaroons
- 120 g of butter
- 120 g of sugar
- 250 g of chocolate
- 1 egg yolk
- 20 cl of milk
- 1/2 cup of rum
- For the frosting:
- 70 g of chocolate
- 50 g of icing sugar
- Butter