A shortcrust pastry, an almond dacquoise, a ganache flavored with Grand Marnier and fleur de sel from Guérande, and then a chocolate mousse on top.
Design freely inspired by Sadaharu Aoki.

For a 22 cm tart ring,

The Shortcrust Pastry :
- 200 gr flour
- 125 gr butter (at room temperature)
- 50 gr powdered sugar
- 50 gr whole eggs
- pinch of salt

In a large bowl, mix with your fingers, flour, butter, sugar and salt until you get a sandy texture. Add the egg and combine. Do not over knead the dough.

Wrap it in plastic film and allow to rest at least 1 hour in the fridge. Then roll it out, prick with a fork and line it in a tart ring. Place in the freezer at least 1/2 hour and then put in a preheated oven for about 20-25 minutes.

The Almond Dacquoise :
- 50 gr egg white
- 50 gr icing sugar
- 50 gr ground almonds
- 1 tsp corn starch

Beat the egg-whites until stiff, then add in 2 times the sugar, keep beating to make a meringue. Fold in delicately the ground almonds and the corn starch.

Spread this batter over a baking paper and put in the oven for 15 minutes. When done, allow to cool down and then place in the middle of the shortcrust pastry (cooled down). Reserve.

The Ganache :
- 100 gr dark chocolate 70%
- 25 gr milk chocolate
- 150 gr cream
- 25 gr butter
- 30 gr Grand Marnier
- pinch of Fleur de Sel de Guérande.

Boil the cream and pour it over the chocolate, stir until homogeneous. Add the butter, stir again avoiding the air bubbles. 

Add the Grand Marnier and the fleur de sel de Guérande.

Pour this ganache right away over the crust and dacquoise and reserve in the fridge at least 1 hour.

The Chocolate Mousse :
- 35 gr egg-yolks
- 35 gr syrup 60° Bx (25 gr sugar + 10 gr water)
- 50 gr dark chocolate
- 15 gr milk chocolate
- 135 gr cream
- 2 gr gelatin

Bloom the gelatin in cold water.

Whip the cold cream not too firm, reserve in the fridge.

Melt the chocolate over a warm water bath.

Boil the syrup and pour it right away over the egg-yolks beatin all the time until completely cold. It has to be fluffy and smooth. When the chocolate reaches 45°C/113°F, fold it delicately to the previous mixture. Has to be homogeneous.

Then fold in the whipped cream.

Take the tart off the fridge and arrange the mousse over it with the help of a pastry bag (here with a 9 mm nozzle). Decorate as you want. Reserve in the fridge at least 4 hours.

 To make a perfect spiral I placed the tart over an old record-player (33 rpm position) :)

Copyright © 2008-2013 Cook, Eat & Move Fast [Pastry & Sports] | All rights reserved |

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9:56:00 م

A chocolate ice cream (with ice cream maker)
Recipe from the "Encyclopédie du Chocolat (Flammarion)"

Ingredients :
- 180 gr dark chocolate (70%)
- 660 gr milk
- 20 gr cream
- 30 gr powdered milk
- 70 gr sugar
- 60 gr honey (I used acacia)

Melt the chocolate in a large bowl over a warm water bath...

In a sauce pan, gather the milk, cream, powdered milk, sugar and honey. Heat up this mixture until it starts to boil. Then pour it in 3 times over the melted chocolate, mixing with a spatula each time and until the mixture is homogeneous. 

Then mix a few seconds with a hand blender. Place again over gentle heat and cook until the mixture reaches 85°C/185°F (this is for the pasteurization!)

Allow to cool down very quickly (over a very cold water bath for example, or place it in the freezer for about half an hour) and then reserve in the fridge over the night (cover with plastic film on the surface). When perfectly cold pour in your ice cream maker. 

Copyright © 2008-2013 Cook, Eat & Move Fast [Pastry & Sports] | All rights reserved |

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5:13:00 ص

Chocolates filled with gianduja and roast hazelnut.

makes 15 chocolates,

Ingredients :
- dark chocolate (tempered, check here the steps : click!)
- 200 gr gianduja (see the recipe here : click!)
- 15 roasted hazelnuts

Melt the gianduja over a warm waterbath...

When the chocolate is tempered apply a thin layer of it into the molds (here in silicon) with the help of a pastry brush. Let the chocolate crystallize (you can place it in the fridge for 5 minutes) Then apply a second layer of tempered chocolate.  Allow to crystallize again.

 Pour a bit of gianduja, then place a hazelnut in the middle. Let crystallize in the freezer for 2 or 3 minutes... 

Then fill with more gianduja almost to the top (leave room to seal with chocolate). Place again 2 or 3 minutes in the freezer to crystallize the gianduja. Apply tempered chocolate to the top, level with a spatula and allow to completely crystallize (10 minutes should be enough).

Then remove the chocolates from the molds. Let them rest at least 1 day and then enjoy.

Copyright © 2008-2013 Cook, Eat & Move Fast [Pastry & Sports] | All rights reserved |

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9:53:00 ص

Mendiants are small chocolate disks with nuts, dried fruits... Here I use almonds (that I fried and salted), hazelnuts (caramelized), candied orange peel, and pistachios (roasted).

No recipe here, just the technique.

You can use dark, white or milk chocolate. Temper the chocolate, see the steps here : click!

When the chocolate is ready, spread about 1 tablespoon tempered chocolate over a silicon mat, parchment paper or plastic film, and nicely arrange the fruits and the nuts on the chocolate still soft. Don't forget to keep the remaining chocolate at the right temperature. Go on until you have chocolate (or room for the mendiants). 

Allow the chocolate to set, then remove them from the silicon mat. 

Enjoy for tea time (or coffee time)

Copyright © 2008-2013 Cook, Eat & Move Fast [Pastry & Sports] | All rights reserved |

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11:51:00 ص

 

A dessert inspired by the Blåmannen mountain in Tromsø and the flavors of Norway. A sponge cake soaked with a cardamom and rum syrup, jellied blueberries, roasted apples, a dry meringue shell, and 2 chocolate ganache montee, vanilla and blueberry flavored.

Makes 4 servings,

The Sponge Cake :
- 1 egg-yolk
- 25 gr sugar
- 1 egg-white
- 30 gr flour

Beat the yolk with the sugar. Beat the egg-white until stiff...

Fold delicately the the stiff egg-white to the previous mixture, then add the flour and fold it delicately as well.

Spread 1 cm thick this batter over an oven tray covered with baking paper (lightly greased and floureed) and bake in preheated oven (medium heat) for 10 minutes (more or less according to your oven). Allow to cool down then shape 7 cm diameter discs with the help of a pastry cutter.

The Jellied Blueberries :
- 200 gr blueberries
- 20 gr sugar
- 1 tbsp lemon juice
- 2 gelatin sheets

Boil the berries with the sugar and the lemon juice for about 5 minutes.

Then add the gelatin (previously hydrated in cold water for 5 minutes). Then pour it 1 cm thick over a flat container. Place in the fridge until set. 

The Ganache Montee :
For the vanilla ganache montée :
- 50 gr white chocolate
- 70 gr cream
- 1/2 tsp vanilla flavor (powder)
- 1/2 gelatin sheet
- 125 gr cream (whipped)

Hydrate the gelatin in cold water for 5 minutes. Heat up the cream (70 gr), add the gelatin, mix. Melt the chocolate in a warm water bath, then pour in the hot cream, mix until well combine. Add the vanilla flavor. Allow to cool down in the fridge.

For the blueberry ganache montée :
- 50 gr white chocolate
- 25 gr cream
- 50 gr blueberry coulis
- 1/2 gelatin sheet
- 125 gr cream (whipped)

Boil the berries for 5 minutes, then pass them through a sieve. Keep 50 gr of the coulis.

Hydrate the gelatin in cold water. Boil the cream, then out of the heat add the gelatin. Melt the chocolate over a warm water bath. Then pour the hot cream over it, mix until homogeneous. Add the coulis, and combine well. Leave to cool down in the fridge.

The Meringue Shells :
- 2 egg whites (about 60 gr)
- 120 gr sugar

Beat the egg-whites until stiff, then add the sugar in 2 or 3 times, beating all the time until smooth. Then cover the sides of half sphere molds (7 cm diameter). Use a pastry bag or a spoon. Try to make it thin, like 0,5 cm. I made them too thick, it's better thin but be careful  because they are fragile then.

Place in oven (very low heat, like 90 or 100°C/194°F - 212°F) for 1h30 to 2 hours. Keep an eye on them.

The Roasted Apples :
- 2 medium apples
- 2 tbsp sugar
- 25 gr butter

Peel and core the apples. Cut them in small pieces, then roast them over medium heat 10 to 15 minutes in a frying pan with the butter and the sugar. Reserve.

 The Assembly :

 Fill the meringue shells with the apples. Then cover it with a disc of jellied blueberries (cut with a pastry cutter, 7 cm diameter).

Prepare the syrup. 

Boil 25 gr water with 12 gr sugar and 1/2 tsp ground cardamom. Then out of the heat add 1 tbsp rum. Allow to cool down before use.

Brush the sponge cake with some syrup. Then place the sponge cake over the jellied blueberries. Upturn them.

Prepare the 2 ganache montee :

Remove from the fridge the vanilla and blueberry ganache. Whip 250 gr cream (2 x 125 gr) until it form peaks but keep it smooth.

Divide the whipped cream in 2 and fold it into the vanilla ganache and the blueberry ganache.

Spread the vanilla ganache montee on the bottom, and the blueberry ganache montee on the top. Cover it with plastic film and pull it up delicately. (here I used the technique that Philippe Conticini applies for his meringue lemon tarts)

Here's the result. Stick some blueberries for the finishing. Or even with some blueberry coulis.

 Inside :

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2:51:00 ص