For the anniversary of my father, I realized this sumptuous desserts, delicious, and mostly succeeds, which is not always obvious when one tries revenues for the first time! He wanted something sparkling, combining lemon and chocolate. So I decided to get into a cream Chiboust raw, with gelatine, coupled with a chocolate mousse from Pierre Hermé. I had already made a baked cream Chiboust here and there , and this cream Air pastry had particularly liked. It was the test flood. Verdict: this is equally excellent, and it lends itself perfectly to this kind of cake!
then not easy to find a recipe for chocolate mousse that gives a result air, not too compact. This is not bad, but not very airy. Maybe he would have been whipping the cream? To think again.
The bottom is made of a hazelnut biscuit Mona Lisa. Based very, very perfect! Next time I would do more cookie, and it will replace the cookies spoon around the cake, and inside, among mosses.
The result is very satisfying, although I should have put more lemon zest into the cream for a taste more present.
then not easy to find a recipe for chocolate mousse that gives a result air, not too compact. This is not bad, but not very airy. Maybe he would have been whipping the cream? To think again.
The bottom is made of a hazelnut biscuit Mona Lisa. Based very, very perfect! Next time I would do more cookie, and it will replace the cookies spoon around the cake, and inside, among mosses.
The result is very satisfying, although I should have put more lemon zest into the cream for a taste more present.
Chiboust lemon and chocolate
Ingredients: a cake for 22 cm diameter (5 to 6 people)
Mona Lisa Cookies (recipe Pierre Hermé): to the bottom of the cake diameter 20 cm.
Doubling proportions if we want to replace the biscuits by biscuits.
- 10 gr flour
- 7 grams of butter
- 33 grams of powdered roasted hazelnuts
- 33 gr icing sugar
- 1 whole egg
- 1 egg white
- 5 grams of granulated sugar
Chocolate Mousse:
- 120 grams of dark chocolate 70% cocoa
- 1 tablespoon milk
- 6.6 cl of cream
- 15 g butter
- 2 eggs
- 10 grams of sugar
Chiboust Cream Lemon:
- 2 eggs
- 1 / 2 egg white
- 30 grams of sugar
- 10 gr cornstarch
- 15 cl of milk
- 1 sheet gelatin
- chopped zest of one lemon untreated
Also:
- 24 biscuits
- a bit of grenadine syrup + water to soak
- whipped
- Cocoa powder unsweetened
- chocolate chips to decorate
Preparation:
=> EVE:
Make the biscuit Mona Lisa:
Preheat oven to 180 ° C.
Make Chocolate Mousse:
Chop chocolate.
Boil cream + milk.
Pour over the chocolate. It will melt. Stir gently and add the butter cubes.
Beat the egg whites until stiff, the "shake" with sugar. Once mounted, add the yolks and whisk some way to incorporate them.
Stir 1 / 5 of choclate eggs to soften. Then the rest gently lifting with a spatula.
Pour into a circle on the cookie.
(Then we just put some biscuits or cookies left Mona Lisa on the foam, to separate the two).
Refrigerate overnight.
=> THE NEXT DAY, 5 hours before serving: Make
cream Chiboust:
Soften gelatin in a dish of cold water.
Mona Lisa Cookies (recipe Pierre Hermé): to the bottom of the cake diameter 20 cm.
Doubling proportions if we want to replace the biscuits by biscuits.
- 10 gr flour
- 7 grams of butter
- 33 grams of powdered roasted hazelnuts
- 33 gr icing sugar
- 1 whole egg
- 1 egg white
- 5 grams of granulated sugar
Chocolate Mousse:
- 120 grams of dark chocolate 70% cocoa
- 1 tablespoon milk
- 6.6 cl of cream
- 15 g butter
- 2 eggs
- 10 grams of sugar
Chiboust Cream Lemon:
- 2 eggs
- 1 / 2 egg white
- 30 grams of sugar
- 10 gr cornstarch
- 15 cl of milk
- 1 sheet gelatin
- chopped zest of one lemon untreated
Also:
- 24 biscuits
- a bit of grenadine syrup + water to soak
- whipped
- Cocoa powder unsweetened
- chocolate chips to decorate
Preparation:
=> EVE:
Make the biscuit Mona Lisa:
Preheat oven to 180 ° C.
Melt butter.
Mix the hazelnuts and sugar. Add whole egg and beat with mixer quickly until the dough becomes light and doubled in volume.
Add melted butter gradually.
Fit egg whites until stiff, the "squeeze" as a meringue with 5 grams of sugar. Incorporate 1 / 4 the dough to soften it, then the rest gently.
Pour into a buttered pan, diameter 20 cm.
Bake about 10 minutes watching.
If you doubled the proportions to replace biscuits, you will cook half of the dough as a rectangle (in a loaf pan for example) or square, which is then cut.
Once cool, unmold onto serving plate, surround with a circle and place around either the biscuits lightly soaked halved grenadine, or cut the remaining dough carefully.
Mix the hazelnuts and sugar. Add whole egg and beat with mixer quickly until the dough becomes light and doubled in volume.
Add melted butter gradually.
Fit egg whites until stiff, the "squeeze" as a meringue with 5 grams of sugar. Incorporate 1 / 4 the dough to soften it, then the rest gently.
Pour into a buttered pan, diameter 20 cm.
Bake about 10 minutes watching.
If you doubled the proportions to replace biscuits, you will cook half of the dough as a rectangle (in a loaf pan for example) or square, which is then cut.
Once cool, unmold onto serving plate, surround with a circle and place around either the biscuits lightly soaked halved grenadine, or cut the remaining dough carefully.
Make Chocolate Mousse:
Chop chocolate.
Boil cream + milk.
Pour over the chocolate. It will melt. Stir gently and add the butter cubes.
Beat the egg whites until stiff, the "shake" with sugar. Once mounted, add the yolks and whisk some way to incorporate them.
Stir 1 / 5 of choclate eggs to soften. Then the rest gently lifting with a spatula.
Pour into a circle on the cookie.
(Then we just put some biscuits or cookies left Mona Lisa on the foam, to separate the two).
Refrigerate overnight.
=> THE NEXT DAY, 5 hours before serving: Make
cream Chiboust:
Soften gelatin in a dish of cold water.
Boil milk + zest. Stop the fire when boiling.
Whisk the yolks with half the sugar and cornstarch.
Pour the still hot milk over yolks, stir. Return to saucepan over low heat, stirring constantly with a whisk until the cream thickens well (as a pastry cream, actually). Book.
Beat the egg whites, the "shake" with the remaining sugar.
Stir the custard is still hot the drained gelatine and 1 / 5 of white to soften it. Stir in remaining whites gently with a spatula.
Pour into the circle. Refrigerate for three hours minimum.
Just before serving, sprinkle with cocoa powder, chips ... Surround with whipped cream.
I even served it all with some poached pears. Sublime!
Whisk the yolks with half the sugar and cornstarch.
Pour the still hot milk over yolks, stir. Return to saucepan over low heat, stirring constantly with a whisk until the cream thickens well (as a pastry cream, actually). Book.
Beat the egg whites, the "shake" with the remaining sugar.
Stir the custard is still hot the drained gelatine and 1 / 5 of white to soften it. Stir in remaining whites gently with a spatula.
Pour into the circle. Refrigerate for three hours minimum.
Just before serving, sprinkle with cocoa powder, chips ... Surround with whipped cream.
I even served it all with some poached pears. Sublime!
HAPPY BIRTHDAY DAD!
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