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

An orange jelly with Grand Marnier, honey and a bit of lemon.

Ingredients :
- 250 gr orange juice
- 25 gr lemon juice
- 30 gr Grand Marnier
- 30 gr honey
- 200 gr sugar (or sugar for jam)
- zest of 1/2 orange
- 10 gr Vitpris (here in France it's a kind of pectin. Use it in case you're using normal sugar)

Clean the fruits. Press them to get 250 gr orange juice and 25 gr lemon juice. Pass through a sieve.

Cut thinly the orange zest and boil it 3 times (starting always with cold water)...

Add the zest into the orange and lemon juice. Then add the Grand Marnier and the honey...

Boil this mixture 5 minutes. If you're using the pectin Vitpris, mix it with 2 tbsp sugar and pour it into the juice then boil for 3 minutes. Or if you're using the sugar for jam put it right now (and follow the instruction in the packet)

After the 3 minutes add the sugar left and boil again for 3 minutes. It's done.

Pour the jelly still hot right away in a jar.

Allow to cool down and reserve in the fridge.

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

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Unknown

9:21:00 ص

*V.Kollection is a series of verrines I'm going to make the next weeks.

The first one "La Katalana" is a verrine with Crema Catalana flavored with vanilla, a sablé breton, fresh orange supremes in a Grand Marnier syrup, a milk foam caramel and cinnamon flavored.

Makes 4 verrines (24 cl), 

The Sablé Breton :

- 50 gr flour
- 20 gr ground almond
- 70 gr butter (softened)
- 35 gr sugar
- 1 egg yolk
- pinch salt

Cream the sugar with the softened butter, then add the ground almond, combine.

Add the yolk, combine again. Then fold in the flour. Do not overmix the dough.

Spread the dough 1 cm thick over an oven tray covered with baking paper or silicon mat.

Put in preheated oven for about 12 minutes, then allow to cool down 5 minutes and cut discs out of it with a pastry cutter. Reserve.

The Grand Marnier Syrup :
- 50 gr water
- 50 gr orange juice
- 10 to 20 gr sugar (according your taste)
- 10 to 20 gr Grand Marnier (or Cointreau, or Triple Sec)
- 1 tbsp lemon juice

Boil the water with the sugar until the sugar is completely dissolved. Then add the orange juice.

And finally add the Grand Marnier. Reserve covered in the fridge.

The Crema Catalana :
- 125 milk
- 125 cream
- 2 egg-yolks
- 35 gr sugar
- 10 gr corn starch
- 1/2 tsp vanilla flavor (powder)

You can see here 3 yolks because I finally noticed that it was to much so reduced the ingredients. So beat the yolks with the sugar, then add the corn starch and beat again until completely homogeneous.

Heat up the cream and milk with the vanilla and pour it over the previous mixture. Whip quickly. Put back in the pan and cook until it thickens (2~3 minutes)

Allow to cool down for 30 minutes covered with plastic film directly on the surface of the cream.

The Caramel and Cinnamon Foam :
- 30 gr sugar
- 250 gr whole milk
- 3 gelatin sheet
- pinch of cinnamon (ground)

Hydrate the gelatin in cold water for 5 minutes.
Put the sugar in a small saucepan with a bit of water, then cook until it caramelizes.

Mix the cinnamon in 60 gr of the total milk then pour it over the caramel still hot (mind the projections). Give it a boil until the caramel is totaly dissolved.

Add the rest of the milk (cold).

Sift this mixture and pour it in a whipping siphon, then charge it with 2 cartridges of gas. Shake it for about 5 seconds and reserve  lied down in the fridge  for 2 hours. 

The Assembly :

Peel an orange and take off the supremes...

Place 2 or 3 orange supremes in each verrine...

Then cover the supremes with the Grand Marnier Syrup. Place a sablé breton in the verrine (better if it gets stuck in the middle of the verrine so it doesn't touch the syrup). Then pour some crema catalana (at room temperature). Put in the fridge for at least 2 hours.

Just before the service, sprinkle the top with brown sugar...

...and caramelize it with the help of a blow torch. The layer of caramel must be crunchy !!!

Take the whipping siphon out of the fridge and aplly some caramel and cinnamon foam over the crema catalana, sprinkle with some ground cinnamon if you feel it, then serve right away !

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Unknown

5:31:00 ص