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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Unknown

9:56:00 م

Another recipe of this classic of the French pastry, the Royal au Chocolat.

For a 22 cm diameter entremet tin,

The Almond Dacquoise :
- 125 gr egg-white
- 35 gr caster sugar
- 90 gr icing sugar
- 75 gr ground almonds
- 20 gr starch (I forgot this step)

Blend together in a large bowl the ground almonds and the icing sugar. Beat the egg-whites until stiff then add the 35 gr caster sugar, beat again 10 seconds more. Fold delicately the egg whites into the previous mixture with a spatula.

With the help of a pastry bag spread it into 2 discs 20 cm diameter over an oven tray covered with baking paper. Put in preheated oven (medium heat) for 10 to 15 minutes (keep an eye on it). Reserve.

The Crunchy Praline :
- 160 gr praline paste (recipe here : click!)
- 40 gr milk chocolate
- 80 gr pailleté feuilletine (recipe here : click!)

Melt the milk chocolate over a hot water bath, then add the praline and finally the pailleté feuilletine. Combine well. Reserve.

The Chocolate Mousse :
- 140 gr egg-yolks
- 120 gr 60°Bx sugar syrup
- 240 gr dark chocolate (here 70%)
- 480 gr cream

Whip the cream (rather smooth, not too stiff). Reserve in the fridge.

Prepare the "pâte à bombe".

I found this technique based on a 60°Bx syrup on the blog of Rose there: click!

Boil the sugar syrup (72 gr sugar and 48 gr water), then pour it right away over the egg-yolks beating all the time. Keep beating until it reaches the room temperature (+/- 25°C/77°F)

Put the chocolate in a large bowl and then melt it over a warm water bath. Fold in delicately the previous mixture when the chocolate reaches 45°C/113°F. 

Remove the whipped cream from the fridge and then fold it delicately into the previous mixture.

The Assembly :

Spread the crunchy praline over one of the dacquoise discs. Place this disc in the middle of the cake tin (previously lined with acetate tape on the sides, and plastic film in the bottom)

Half fill the cake tin with the chocolate mousse, then place the second dacquoise disc (press lightly). Cover with chocolate mousse to the top.

Level up the surface with a large spatula or a pastry palette. Place in the freezer over the night.

The Chocolate Glaze :
A recipe from Alain Ducasse that I found on Anne's blog, check it out there: click!
- 240 gr cream
- 30 gr milk
- 180 gr sugar
- 60 gr cocoa powder
- 60 gr dark chocolate
- 6 gr gelatin (3 leaves)

Bloom the gelatin in cold water for at least 10 minutes.
In a sauce pan, boil the cream and the milk with the sugar. Then out of the heat add the cocoa. Stir until well dissolved, then pass through a sieve...

Pour right away over the chocolate. When it's completely melted add the gelatin (previously drained). Do not whip or else you'll get bubbles. Allow to cool down (until it reaches 30°C/86°F)

Take the cake out of the freezer and remove the tin cake. Put on a pastry grid and glaze in one time.

When the glaze is set, decorate according your imagination...

Here I made white chocolate coated hazelnuts, roasted hazelnuts, small dark chocolate discs and red tuiles made of pâte à cigarette.

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

0

Unknown

11:47:00 م

A dessert I made for my nieces and my sister. A shortcrust,  a passion fruit and lime creme diplomate, a passion fruit core, a milk chocolate and passion fruit mousse, and on top a refreshing passion fruit jelly.

Makes 6 servings,

The Passion Fruit Core :

- 100 gr passion fruit pulp (canned)
- 1 tbsp lime juice
- 10 gr sugar
- 2 yolks


In a large bowl, whip the yolks and the sugar...

Heat the passion fruit pulp...

Pour it over the yolks, mix well and put back in the pan...

Cook over gentle heat until it reaches 85°C/185°F, then pour in half spheres silicon molds (4 cm diameter). Leave to cool down for a while then place in the freezer until it's completely frozen.

The Passion Fruit and Lime Creme Diplomate :

- 250 gr passion fruit pulp
- zest of 1/2 lime
- 1 tbps lime juice
- 2 yolks
- 15 gr sugar
- 25 gr corn starch
- 150 gr cream
- 2 gelatin sheets

Beat the yolks with the sugar in a large bowl, then add the corn starch and the zest, beat until homogeneous...

Hydrate the gelatin in cold water.

Heat up the passion fruit pulp, pour it over the previous mixture, then put back in the pan and cook over gentle heat until it thickens.

Add the gelatin (drained) into the cream when still hot. Mix well until the gelatin is completely dissolved. Leave to cool down until it reaches room temperature (place in the fridge to accelerate the process).

Whip the cream very cold in a bowl cold as well. Then fold it delicately into the passion fruit cream...

Unmold the passion fruit core,

Half fill the half spheres in silicon (7 cm diameter) with the creme diplomate, then apply in the center a passion fruit core...

Then fill with more creme legere to the top. Level the top to be perfectly flat. Place in the freezer until completely frozen. (some hours or over the night)

The Shortcrust Pastry :

- 120 gr flour
- 80 gr softened butter
- 30 gr powdered sugar
- 20 gr ground almond 
- 1/2 egg
- pinch of salt


Cream the sugar with the butter, then add the ground almond and the egg...

When homogeneous, add the flour, mix again but don't overmix. Wrap in plastic film and put in the fridge for at least 1 hour.

Roll out the dough 3 mm thick, then place in the bottom of small tart pans (10 cm diameter). Prick the dough with a fork and put in a preheated oven (high heat) for about 15 minutes. Leave to cool down for 5 minutes and take them out from the pans. Reserve.

The Passion Fruit and Milk Chocolate Mousse :
- 50 gr milk chocolate
- 50 gr passion fruit pulp
- 100 gr cream
- 1 gelatin sheet

Melt the chocolate in a hot water bath...

Hydrate the gelatin in cold water for 5 minutes,

In a saucepan, heat up the passion fruit pulp, then out of the heat add the gelatin (drained) Mix until dissolved.

Pour the passion fruit pulp over the chocolate and mix well until homogeneous. Leave to cool down.

When this mixture reach 30°c (a bit more than room temperature) whip the cream (very cold) and fold it delicately into the previous mixture. Time for the assembly...

 The Assembly :

Remove the passion fruit creme diplomate from the freezer and their mold and place it on the center of the shortcrust pastry. Arrange the chocolate/passion fruit mousse around the passion fruit creme diplomate with the help of a pastry bag.

Prepare a passion fruit jelly :
In a saucepan, heat 70 gr passion fruit pulp, the out of the heat add 3 gelatin sheets (previously hydrated and drained), then spread this mixture 3 mm thick over a flat container. Place in the fridge to set. 

When the jelly is set, cut some squares and place on the top, add some lime zest. Leave them in the fridge until they are completely defrost (+- 4 hours).

The core is perfectly runny !! ^^

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Unknown

7:30:00 ص