Ingredients:
- For sneakers ( slightly adapted from mass blog " The temptations of the saints" ) :
- Sourdough 200 g : 125 g of bread flour, 75 ml of water , 25 g of fresh yeast
- 400 g of flour medium strength ( see notes )
- Sugar 100 g
- 1/2 tablespoons honey
- 75 g butter at room temperature
- pinch of salt
- 2 eggs
- 125 ml water
- For the chocolate glaze :
- 200g icing sugar
- 75 ml of water
- 150 g of chocolate to melt
- For the whipped cream :
- 200 g whipping cream , very cold
- 2 heaping tablespoons sugar
Preparation:
- We will begin preparing the sourdough . Mix all ingredients form a ball, and we weigh in a bowl, covered with a cloth , until the dough doubles in volume ( about two or three hours). Once the sourdough list, mix it with the remaining ingredients of the mass of the sneakers , except butter, and knead well .
- Then add the butter and continue kneading until the dough is elastic and homogeneous
- We form a ball , put in a bowl, and let rest in a warm place covered with a cloth ( I usually use the microwave off!) For a couple of hours
- After this time, a little crush degas the dough and divide into portions of approximately 80 g . We form a ball with each . The have on a baking tray lined with baking paper , and crush slightly flattened shape to have to leave you to rest covered with a cloth , while preheat the oven to 180 ยบ CBake about 10 minutes , remove from oven and let cool on a rack
- To prepare the icing, mix first the sugar and water , and put to boil. When we boil , add the chopped chocolate, and stir until well blended .
- We introduce the cold and sneakers at a time in the chocolate icing , just the top. Turn to remove excess chocolate . Leave coverage solidify before filling and garnish with some chopped peanuts if desired.
- To prepare the whipped cream filling, put the cream and sugar in a large bowl and beat with electric beater at low speed until well mounted .
- We opened the sneakers in half , cutting with a serrated knife and fill generously with whipped cream
