كبخ بلادي: ganache

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) :)

Unknown

9:56:00 م

Opéra, a classic of the French pastry ! Coffee and chocolate flavored.

Makes 6 servings,

The Joconde Biscuit :
- 75 gr ground almonds
- 75 gr icing sugar
- 2 whole eggs
- 20 gr flour
- 30 gr melted butter (and cold down)
- 2 egg-whites
- 12 gr sugar

Gather in a large bowl the almonds, icing sugar, flour and eggs. Beat until it's fluffy. Then add the butter and beat again.

Meanwhile, beat the egg-whites until stiff, add the sugar (12 gr). Fold them delicately into the previous mixture.

Spread over a silicon mat (here 40X30 cm). Put in preheated oven (high heat) for about 10 minutes. Remove delicately from the silicon mat and divide in 3 strips.

We need to reinforce one of them with melted chocolate. The one that will be at the bottom of the cake. So, melt 30 gr dark chocolate and spread it thinly over 1 of the 3 joconde strip. Reserve in the fridge.

The Coffee Butter Cream :
- 1 whole egg + 1 yolk
- 85 gr sugar
- 30 gr water
- 100 gr butter (softened)
- coffee extract

Place the eggs in a large bowl (metal or glass). I used an extra yolk but I lowered the quantities. Put the sugar and the water in a small pan.

Cook the sugar until it reaches 121°C/250°F. Meanwhile beat the eggs until foamy. When the sugar is at the right temperature pour it over the eggs, always beating. Keep beating until it reaches room temperature.

When the batter is at the same temperature than the butter then add it in 3 or 4 times and beat with the hand batter.

Add the coffee extract and beat again to combine. Reserve.

The Ganache :
- 75 gr dark chocolate (70%)
- 60 gr milk
- 12 gr cream
- 20 gr butter

Melt the chocolate over a warm water bath. Boil the milk and the cream, then pour it over the chocolate in 3 times, stirring between. Then when the chocolate reaches 40°C/104°F add the butter and mix. Reserve in the fridge. It has to be almost set when you'll use it.

The Assembly :
For the soaking syrup :
- 50 gr espresso coffee
- 30 gr sugar
- 20 gr water
Boil the water and the sugar, then add the espresso out of the heat. Reserve...

Take the joconde strip with the chocolate and turn it upside down.

Soak it with the coffee syrup...

Spread a layer of coffee butter cream, level it out with a spatula.

Place a second strip of joconde biscuit, soak it with coffee syrup...

Now check the ganache, if it's too fluid let it in the fridge more time. Otherwise spread a layer of it on the biscuit...

Place the last strip of joconde biscuit over the ganache, soak it with the coffee syrup and spread the last layer of butter cream. Level it out with a large spatula. Place in the freezer over the night.

The Chocolate Glaze (the following day) :
"glaçage tendre noir" from the Encyclopédie du Chocolat, Flammarion.
- 104 gr dark chocolate (70%)
- 200 gr cream
- 48 gr honey
- 48 gr butter (softened)

Melt the chocolate over a warm water bath. Boil the cream with the honey, then pour it in 3 times over the melted chocolate. When this ganache reaches 40°C/104°F add the butter, mix trying not to introduce air bubbles. Use right away...

Remove the Opéra from the freezer and pour the glaze over it. Level it out in one time with a large spatula.

When the glaze is set, cut the edges with a knife (previously warmed up in hot water). Then cut the Opera in 2 and each piece in 3 so it makes 6 servings.

Reserve in the fridge until completely defrost.

Take them out 15 minutes before the service and decorate.

Unknown

3:07:00 ص

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