As crazy as it may sound, I adore snow... and I love being outside when it snows, properly dressed, I should say. And I love baking in these kinds of days, where everything is white... so the best thing to do is cook with chocolate, don't you think?
I spend every day cooking something different, most of them are desserts, because I am soon opening a Tea Room... so I'm preparing my own desserts, which of course, they are inspired in great cooks like Michael Laiskonis. He is an amazing cook and you shoud check out his blog http://michaellaiskonis.typepad.com/main/. I do really admire him. And my other inspiration is Guy Rubino, I'm always amazed by his creations and his hard work at both at his restaurants. This dessert is dedicated to both of them. I hope you can enjoyed it as well as my husband did.
Chocolate over the frozen fields!
Chocolate Mille Fueuille Napoleon
The Coffee Ganache:
20g Glucose
125g Cream
137g Semisweet Chocolate
15g Butter, softened.
1 TBSP Coffee liquour
1.In a small saucepan, combine cream and glucose. Bring to a boil.
2.Place Chocolate in a large bowl and gradually pour hot cream over it, stirring to emulsify.Add Coffee liquour.
3.Allow to cool to 35 C/ 95 F before incorporating butter.
The Lemon Confit (I used it as a thick sauce):
60g water
2g Agar Agar
60g sugar
60g Lemon juice
1.Combine water, sugar, and agar agar in a small saucepan. Gently bring to a boil; reduce heat while maintaining simmer for two to three minutes.
2.Remove from heat and whisk in lemon juice. Allow to cool and set.
3.Process in blender until smooth.
Tempered Chocolate:
1.Place 115g chopped or broken dark or semisweet chocolate in the top of a double boiler or a heatproof bowl over a pan of hot water. Heat gently until just melted.
2.Remove from the heat. Spoon about three quarters of the melted chocolate onto a marble slab or other cool, smooth, non-porous work surface.
3.With a flexible plastic scraper or metal spatula, spread the chocolate thinly, then scoop it before spreading it again. Repeat the sequence, keeping the chocolate constantly on the move, for about 5 minutes.
4.Using a chocolate thermometer, check the temperature of the chocolate as you work it. As soon as the temperature registers 28 C / 82 F, tip the chocolate back into the bowl and stir into the remaining chocolate.
5.With the addition of the hot chocolate the temperature should now be 32 C / 90F, making the chocolate ready to use. To test, drop a little of the chocolate from a spoon on to the marble, it should set very quickly.
6. Spread a thin layer of the tempered chocolate over a parchment paper, when is almost set, mark rectangules, the size you like (you can make tiny ones, that would look pretty) and wait till is completely set.
7.When the chocolate has set, remove the parchment paper very carefully, and cut through the lines you marked before.
Assembling the dessert:
1.Place a little bit of ganache onto the plate so the dessert won't move.
2.Place a layer of the chocolate you have tempered onto the plate.
3.Pipe a little bit of the ganache and place another layer of chocolate and so on... this dessert is endless... you can as a variation place some grounded almonds or hazelnuts on top of each piped ganache, and you could do as I did, place a piece of some of your best cooked recipe of a chocolate pancake or a chocolate genoise or chiffon cake... and spread it with some nutella. That's what I did and it was delicious.
4.Decorate with some berries and the lemon confit, which you can also place between the layers.
Enjoy!
1 comment:
Gorgeous! Looks so perfect!
Post a Comment