{Carrement au Chocolat}

carrement au chocolat

There’s two people I absolutely love and admire when it comes to desserts: one is the brilliant Antonio Bachour, whose work I can’t stop staring at and one is the amazing Pierre Herme, the Picasso of modern pastry, the man who totally revamped the way pastries look and taste. I couldn’t choose between the two of them – they have in common a solid technique, but their style is so different from each other. I’ve learnt a lot from both of them, but there’s one thing I heard from Pierre Herme and has become my motto as it totally applies to my baking style – Herme considers sugar a spice and thinks it should be used with good measure, just to enhance the other flavors of a dessert, not to overpower them. I knew what he meant from the beginning, but then I made the Riviera Cake after one of his recipes and it totally blew me away – it was delicious, it was rich, creamy, everything you ever wanted from a cake and more! And then I decided to make the one and only Carrement au Chocolat and now I don’t know which of them I prefer. They’re both high end cakes, both packed with chocolate, both rich and creamy, both speak a lot about Pierre Herme’s style and both are fairly easy to make compared to other Herme recipes.

carrement au chocolat

I followed Herme’s recipe until my chocolate mousse almost failed. The thing is Herme’s recipe asks for egg whites only and for the first time in my life, the meringue didn’t whip properly, it just didn’t whip – I was in a hurry to finish the cake and made a few beginner’s mistake whick obviously led to a fail. So I decided to replace them with whipped cream, adding just a touch of gelatin to keep the mousse together. I’m going to write the recipe with my own changes, but if you’re looking for the original one, do yourself a favor and buy Herme’s books – they are a great investment regardless of what recipe you are after. The changes I made refer to the quantities I used mainly – I needed a 20-22cm diameter cake for my brother’s birthday and I didn’t think Herme’s original cake would be enough for the amount of family and friends we had to sweeten up.

carrement au chocolat

5.0 from 2 reviews
Carrement au Chocolat
 
Author:
Serves:: 1 20-22cm diameter cake
Ingredients:
Chocolate Cake:
  • 125g dark chocolate, chopped
  • 125g butter, cubed
  • 110g white sugar
  • 2 eggs, room temperature
  • 35g all-purpose flour
  • 1 pinch salt
Smooth Chocolate Cream:
  • 140g dark chocolate, chopped
  • 80 ml whole milk
  • 120ml heavy cream
  • 2 egg yolks
  • 100g white sugar
  • 1 pinch salt
  • 1 teaspoon vanilla extract
Chocolate Mousse:
  • 250g dark chocolate, chopped
  • 120ml heavy cream
  • 2 egg yolks
  • 40g sugar
  • 3g gelatin + 15ml cold water
  • 350ml heavy cream, whipped
Chocolate Sauce:
  • 50g dark chocolate, chopped
  • 95ml water
  • 35g sugar
  • 50ml heavy cream
Chocolate Glaze:
  • The chocolate sauce from above
  • 100g dark chocolate, chopped
  • 80ml heavy cream
  • 20g butter
  • 3g gelatin + 15ml cold water
Directions:
Chocolate Cake:
  1. Melt the chocolate in a bowl over a hot water bath then stir in the butter and mix well.
  2. Add the eggs, sugar, flour and salt, mixing quickly just until smooth.
  3. Pour the batter in a round cake pan (20-22cm diameter) and bake in the preheated oven at 400F - 200C for 8-10 minutes.
  4. Allow to cool then place the cake in a round cake ring lined with acetate sheets. Place aside.
Smooth Chocolate Cream:
  1. Combine the milk and cream and heat them up to the boiling point.
  2. In the meantime, whip the egg yolks with sugar until cream. Pour in the hot milk and cream then return in the pan and place over low heat.
  3. Cook until the mixture coats the back of a spoon, stirring all the time to prevent sticking on the bottom of the pan. Remove from heat and stir in the chocolate.
  4. Add the vanilla then allow the cream to cool to room temperature. Pour the cream over the chocolate cake and place in the fridge to set properly.
Chocolate Mousse:
  1. Melt the chocolate over a hot water bath or in the microwave. Place aside.
  2. Bloom the gelatin in cold water for 10 minutes.
  3. Heat 120ml heavy cream over low heat.
  4. Whip the egg yolks with sugar until creamy. Add the hot cream and place back on heat to cook for a few minutes until thickened. Remove from heat and gradually pour this mixture over the melted chocolate, mixing well until smooth.
  5. Melt the gelatin and stir it in. Allow to cool to room temperature then fold in the whipped cream.
  6. Pour the mousse over the smooth chocolate cream and place in the fridge for a few hours, preferably over night.
Chocolate Sauce:
  1. Combine the water, sugar and cream in a saucepan and place over low heat. Bring to the boiling point then add the chocolate. Mix well until smooth then place back on heat and cook for 1 minute. Remove from heat and allow to cool.
Chocolate Glaze:
  1. Bloom the gelatin in cold water for 10 minutes.
  2. Heat 80ml heavy cream to the boiling point. Add the chocolate and mix until smooth.
  3. Stir in the chocolate sauce and mix well then add the butter and melted gelatin.
  4. Allow the glaze to cool to room temperature.
  5. Remove the cake from the ring and freeze it at least 1 hour before glazing.
  6. Place the cake on a wire rack and pour the glaze carefully over the cake, first on the center, then on the edges.
  7. Decorate the cake with chocolate or leave it simple, as you wish.
Notes
Use chocolate that has at least 70% cocoa content.
These quantities are enough for a 20-22cm diameter cake.

ROMANIAN

Admiratia mea pentru Antonio Bachour si Pierre Herme e mai mult decat evidenta, cu toate ca ambii au stiluri diferite. Daca Bachour e un exemplu de creativitate si modernism in cofetarie, Herme e putin mai old school, dar pune la fel de mult accent pe tehnica. Pe Bachour l-am descoperit relativ de curand, dar de Herme am auzit inca de cand am inceput a invata eu mai multe despre cofetarie – considerat Picasso al cofetariei, Herme are o vorba care pe mine m-a fascinat si care e motto-ul meu cand vine vorba de cat de mult zahar se foloseste intr-o reteta, cat de dulce trebuie sa fie un desert si care sunt limitele. Ceea ce sustine el e ca zaharul e mai mult un condiment intr-un desert, si nu un ingredient de baza – trebuie folosit cu masura pentru ca scopul lui nu e altul decat acela de a evidentia celelalte arome, si nu de a le acoperi cu gustul lui puternic. Lasand la o parte faptul ca zaharul in exces (ca orice altceva folosit in exces, de altfel) nu e sanatos, un desert cu prea mult zahar e dulce si atat, un desert cu zahar peste masura nu are nicio alta caracteristica de gust si adesea nici textura nu e cea care trebuie, isi pierde orice personalitate, isi pierde esenta (treaba asta ma duce putin cu gandul la teoria formelor fara fond 😛 ). Asa ca nu uitati – mai putin e adesea mai mult, mai ales cand vine vorba de deserturi. Ori un desert reusit e suma unor factori care il alcatuiesc – arome, forma, culori, texturi, si nu faptul ca ai pus zahar si atat! De asemenea, va rog sa nu cadeti in extrema cealalta si sa incepeti sa combinati 10 arome intr-o prajitura decat daca aveti ani de experienta in spate si stiti clar ca acele gusturi merg impreuna, stiti cum sa le dozati intensitatea, stiti ce caracteristici are fiecare.

Tortul Riviera a fost una dintre primele retete ale lui Pierre Herme incercate si mi-a dat lumea peste cap la propriu – pana la acel tort eu nu vedeam lamaia si ciocolata impreuna intr-un desert, dar Herme mi-a dovedit exact contrariul prin acel tort. Asa ca am mers la sigur cu acest tort! Carrement au chocolat e un ciocolatos in adevaratul sens al cuvantului. O cantitate impresionanta de ciocolata e folosita in reteta si numai un iubitor de ciocolata inrait ii poate aprecia gustul – atat de fin, atat de cremos si bogat, cu adevarat decadent! Reteta de mai jos are cateva modificari spre deosebire de reteta lui Herme, principala schimbare fiind cantitatile folosite, dar si faptul ca pentru mousse-ul de ciocolata am folosit frisca in loc de albus batut (din doua motive: primul – e prea cald afara ca sa folosesc oua crude si al doilea – pentru prima oara in viata nu mi-a iesit bezeaua, stiu ce am gresit uitandu-ma acum inapoi, e o lectie invatata, dar nu mi-a picat tocmai bine in momentul respectiv; cu toate acestea, m-am reprofilat repede si am batut frisca pe care am stabilizat-o cu putina gelatina si a iesit perfect!). De asemenea, glazura a folosit cateva modificari minore, dar a iesit excelenta chiar si asa.

Cantitatile de mai jos sunt pentru un tort de 20-22cm diametru. Pentru un tort reusit, folositi ciocolata cu cel putin 70% continut de cacao si nu faceti rabat de la calitate – cu cat e mai buna ciocolata folosita, cu atat e mai bun tortul – intr-o reteta care se bazeaza pe o singura aroma, calitatea e cea mai importanta ori o ciocolata cu un continut de cacao sub 70% nu va ofera nici gust, nici textura. Nici nu va obositi sa faceti aceasta reteta fara o ciocolata de buna calitate, ar fi o risipa de ingrediente si timp si e pacat.

Ingrediente:

Blat de ciocolata:

  • 125g ciocolata, tocata
  • 125g unt, cuburi
  • 110g zahar alb
  • 2 oua
  • 35g faina alba
  • 1 praf de sare

Crema de ciocolata:

  • 140g ciocolata neagra, tocata
  • 80ml lapte
  • 120ml smantana pentru frisca
  • 2 galbenusuri
  • 100g zahar
  • 1 praf de sare
  • 1 lingurita extract de vanilie

Mousse de ciocolata:

  • 250g ciocolata neagra, tocata
  • 120ml smantana pentru frisca
  • 2 galbenusuri
  • 40g zahar
  • 3g gelatina + 15ml apa rece
  • 350ml smantana pentru frisca, batuta

Sos de ciocolata:

  • 50g ciocolata neagra, tocata
  • 95ml apa
  • 35g zahar
  • 50ml smantana pentru frisca

Glazura de ciocolata:

  • Sosul de ciocolata de mai sus
  • 100g ciocolata neagra, tocata
  • 80ml smantana pentru frisca
  • 20g unt
  • 3g gelatina + 15ml apa rece

Mod de preparare:

Blat de ciocolata:

  1. Topiti ciocolata pe baie de aburi apoi adaugati untul si amestecati bine.
  2. Adaugati ouale, zaharul, faina si un praf de sare si amestecati doar pana la incorporare.
  3. Turnati aluatul intr-o tava rotunda si coaceti la 180C pentru 8-10 minute.
  4. Lasati sa se raceasca in tava apoi transferati blatul intr-un inel de tort tapetat cu folie de acetat. Dati deoparte.

Crema de ciocolata:

  1. Combinati laptele si smantana si infierbantati-le pe foc mic.
  2. Intre timp, mixati galbenusurile cu zaharul si sarea pana devin cremoase. Adaugati laptele si frisca fierbinti si puneti iar pe foc.
  3. Gatiti pana amestecul incepe sa se ingroase si acopera spatele unei linguri.
  4. Luati de pe foc si adaugati ciocolata. Amestecati bine si lasati sa se raceasca la temepratura camerei. Adaugati vanilia si turnati crema peste blat. Dati la rece.

Mousse de ciocolata:

  1. Topiti ciocolata pe baie de aburi sau in microunde. Dati deoparte.
  2. Hidratati gelatina in apa rece pentru 10 minute.
  3. Infierbantati smantana pentru frisca intr-un vas. Intre timp, mixati galbenusurile cu zaharul pana devin cremoase. Adaugati smantana si gatiti pe foc mic pana amestecul incepe sa se ingroase. Luati de pe foc si turnati acest amestec treptat peste ciocolata topita, amestecand bine. Adaugati si gelatina topita apoi lasati sa vina la temperatura camerei.
  4. Incorporati frisca batuta apoi turnati mousse-ul peste crema de ciocolata.
  5. Dati la rece cateva ore, preferabil peste noapte.

Sos de ciocolata:

  1. Combinati apa, zaharul si frisca intr-un bol. Dati in clocot apoi adaugati ciocolata. Amestecati bine si puneti iar pe foc mic. Gatiti pentru un minut apoi luati de pe foc si dati deoparte.

Glazura de ciocolata:

  1. Hidratati gelatina in apa rece pentru 10 minute.
  2. Incalziti cei 80ml smantana pentru frisca apoi adaugati ciocolata si amestecati bine.
  3. Adaugati sosul de ciocolata de mai sus, apoi incorporati untul si gelatina topita.
  4. Lasati glazura sa vina la temperatura camerei, apoi scoateti tortul din inel, puneti-l pe un gratar si glazurati-l cu grija, incepand din centru spre margini. Pentru o glazurare eficienta, uniforma, dati tortul la congelator cel putin 1 ora inainte.
  5. Pentru decor eu am topit si temperat 50g ciocolata. Fiti cat mai creativi la decor – merge orice decor din ciocolata, foita de aur sau fructe proaspete.

carrement au chocolat

{Chocolate Peach Entremet} – Entremet cu piersici si ciocolata

chocolate peach entremet

I’m totally in love with peaches lately. These soft, delicate, fragrant fruits are my summer addiction for sure – not a single day goes by without buying a new batch of peaches. I live steps away from a farmer’s market and I prefer buying everything fresh, especially ripe peaches.

I thought this chocolate peach entremet through for quite some time now and kept making sketches over sketches until I finally had everything done. My inspiration was a dessert called Peach Melba which combines peaches with raspberries. But I decided that a touch of chocolate won’t do it any harm – and we loved the final entremet. Layers of rich brownie, vanilla mascarpone mousse, raspberry chocolate mousse, peach insert and my all-time favorite chocolate mirror glaze. If there’s one thing I would change though is the glaze – I found the chocolate mirror glaze to be a bit too intense for this entremet, a bit overpowering so next time I think I’ll go for a chocolate ganache instead as it has a milder taste.

chocolate peach entremet

{Chocolate Peach Entremet} - Entremet cu piersici si ciocolata
 
Author:
Ingredients:
Brownie Base:
  • 175g dark chocolate, chopped
  • 175g butter, cubed
  • 225g sugar
  • 3 eggs
  • 125g all-purpose flour
  • ½ teaspoon salt
  • 2 ripe peaches, peeled and cubed
Vanilla Mascarpone Mousse:
  • 100g mascarpone cheese
  • 100g white chocolate, melted
  • 1 teaspoon vanilla paste
  • 3g gelatin + 15ml cold water
  • 150ml heavy cream, whipped
Peach Insert:
  • 200g peach puree
  • 50g sugar
  • 2 cardamom pods, crushed
  • 4g gelatin + 20ml cold water
Chocolate Raspberry Mousse:
  • 2 egg yolks
  • 60g sugar + 30ml water
  • 5g gelatin + 25ml cold water
  • 150g fresh or frozen raspberries
  • 30g sugar
  • 150g dark chocolate, melted
  • 300ml heavy cream, whipped
Chocolate Mirror Glaze:
  • 225g sugar
  • 70g cocoa powder
  • 150ml cold water
  • 150ml heavy cream
  • 1 pinch salt
  • 8g gelatin + 45ml water
  • 1 teaspoon vanilla extract
Directions:
Brownie Base:
  1. Pre-heat the oven to 350F - 180C and line a round cake pan with parchment paper - 22cm diameter pan.
  2. Melt the chocolate and butter in a heatproof bowl over a hot water bath until smooth.
  3. Remove from heat and allow to cool 10 minutes then stir in the sugar and eggs and mix well.
  4. Fold in the flour and salt using a spatula then pour the batter in your prepared pan.
  5. Top with peach cubes and bake in the oven for 20-25 minutes.
  6. Allow to cool in the pan then place the brownie base in a cake ring lined with acetate sheets. Place aside.
Vanilla Mascarpone Mousse:
  1. Bloom the gelatin in cold water.
  2. Mix the mascarpone with melted white chocolate. Stir in the melted gelatin then add the vanilla paste.
  3. Fold in the whipped cream then spoon the mousse over the brownie base.
Peach Insert:
  1. Bloom the gelatin in cold water.
  2. Combine the peach puree, sugar and cardamom seeds in a saucepan.
  3. Cook over low heat for about 10 minutes then remove from heat and discard the cardamom seeds. Allow the puree to cool down slightly then stir in the gelatin.
  4. Pour the puree in a 18cm diameter round cake pan lined with plastic wrap and place in the freezer until needed for at least 1 hour to set and freeze so it can be handled later.
Chocolate Raspberry Mousse:
  1. Start by mixing the raspberries with 30g sugar. Place over low heat and cook for 10 minutes until softened. Pass the mixture through a fine sieve to remove the seeds. Place the puree aside.
  2. Bloom the gelatin in cold water for 10 minutes.
  3. Mix 60g sugar with 30ml cold water and place over medium flame. Cook for 5 minutes until the syrup start to thicken.
  4. While the syrup cooks, mix the egg yolks with an electric mixer until fluffy and light.
  5. Slowly pour in the hot syrup, mixing all the time. Continue mixing for a few minutes until at least double in volume.
  6. Stir in the melted gelatin, followed by the melted chocolate.
  7. Fold in the raspberry puree then allow the mixture to come to room temperature.
  8. Fold in the whipped cream then pour half of the mousse over the mascarpone mousse. Place in the freezer for 10 minute to set.
  9. Remove the cake ring and the peach insert from the freezer. Unmold the peach insert and place it in the center of the chocolate mousse.
  10. Cover with the remainign chocolate raspberry mousse and place back in the fridge to set for a few hours, preferably overnight.
Chocolate Mirror Glaze:
  1. Bloom the gelatin in cold water for 10 minutes.
  2. Combine the sugar, cocoa powder, cold water, cream and a pinch of salt in a saucepan.
  3. Place over medium flame and cook for 10 minutes until it begins to thicken. Watch it carefully as it tends to foam up.
  4. Remove from heat, stir in the gelatin and vanilla and pass the mixture through a fine sieve.
  5. Allow to cool completely before using.
To glaze the cake:
  1. Remove the cake from the fridge and carefulyl take off the ring and acetate sheets. Place the cake in the freezer for at least 1 hour before glazing.
  2. Place the cake over a wire rack set up over a cake pan or large plate to gather the dripping glaze.
  3. Make sure the glaze is runny, but not warm. Pour the glaze evenly over the cake, starting with the center then moving over the edges then allow the glaze to drip off for a few minutes.
  4. Transfer the cake on your cake platter and serve.

peachesROMANIAN

Nu stiu voi, dar eu ador vara pentru soare, dar mai ales pentru abundenta asta de fructe si legume atat de delicioase. In fiecare vara ajung sa ma obsedeze unele fructe sau legume si le mananc pana la refuz. Vara trecuta au fost rosiile, vara asta sunt piersicile. Am cumparat kilograme peste kilograme de piersici luna asta.. deja cand ma duc la piata, doamna ma asteapta cu piersicile in punga. Dar cum sa nu iubesti fructele astea atat de aromate, delicate, zemoase si parfumate?! Am atat de multe idei de a le folosi in deserturi incat nu reusesc sa le pun in practica pe toate, asa ca o iau pe rand. Si am inceput cu un entremet. Mi se facuse dor de entremet, recunosc. E abia al doilea tort de acest gen al anului, putin ciudat pentru mine.. poate as fi facut mai multe daca viata nu-mi dadea de lucru intre timp. Dar nu-i problema, recuperez eu cumva.

Acest entremet a fost inspirat putin de celebrele piersici Melba, un desert care combina piersicile cu zmeura. Am hotarat ca putina ciocolata nu-i strica si nu m-am inselat, cu toate ca daca as face din nou tortul, as opta pentru un ganache simplu in loc de glazura oglinda – gustul aceste glazuri, desi foarte bun, e putin prea intens si tinde sa acopere putin celelalte arome. O sa va intrebati unde e zmeura poate.. ei bine, am ascuns-o in mousse-ul de ciocolata, facand un mic experiment cu reteta de mousse pe care o folosesc eu de obicei. Si a iesit neasteptat de bine, sigur voi incerca si alte variante.

Ingrediente:

Brownies:

  • Am folosit reteta postata pe blogul lui Adrian Hadean (click pe link), adaugand 2 piersici curatate si taiate cuburi peste brownies chiar inainte de a baga la cuptor. De asemenea, am copt brownies intr-o tava rotunda de 22cm diametru.

Mousse de mascarpone cu vanilie:

  • 100g mascarpone
  • 100g ciocolata alba, topita si racita
  • 1 lingurita pasta de vanilie (sau extract)
  • 3g gelatina + 15ml apa rece
  • 150ml frisca lichida, batuta

Insert de piersici:

  • 200g piure de piersici (2-3 piersici curatate, transformate in piure)
  • 50g zahar
  • 2 pastai de cardamom, usor sfaramate
  • 4g gelatina + 20ml apa rece

Mousse de ciocolata cu zmeura:

  • 2 galbenusuri
  • 60g zahar + 30ml apa
  • 5g gelatina + 25ml apa rece
  • 150g zmeura proaspata sau congelata
  • 30g zahar
  • 150g ciocolata neagra, topita
  • 300ml frisca lichida, batuta

Glazura oglinda:

  • 225g zahar
  • 70g cacao neagra
  • 150ml apa rece
  • 150ml frisca
  • 1 praf de sare
  • 8g gelatina + 45ml apa rece
  • 1 lingurita extract de vanilie

Mod de preparare:

Brownies:

  1. Am explicat mai sus cum se fac brownies.
  2. Cand sunt gata, montati baza de brownies intr-un inel de tort tapetat cu folie de acetata si dati deoparte.

Mousse de mascarpone cu vanilie:

  1. Hidratati gelatina in apa rece pentru 10 minute.
  2. Amestecati mascarpone cu vanilia si ciocolata topita apoi adaugati gelatina topita si racita.
  3. Incorporati frisca batuta si turnati mousse-ul peste baza de brownies. Dati la rece.

Insert de piersici:

  1. Hidratati gelatina in apa rece.
  2. Combinati piureul de piersici, zaharul si semintele de cardamom intr-un vas. Puneti pe foc mix si fierbeti 10 minute.
  3. Luati de pe foc, inlaturati semintele de cardamom si adaugati gelatina. Amestecati bine.
  4. Turnati piureul intr-o forma rotunda de 18cm diametru tapetata cu folie alimentara. Dati la congelator pentru cel putin 1 ora.

Mousse de ciocolata si zmeura:

  1. Amestecati zmeura cu 30g zahar si puneti pe foc mix. Fierbeti 10 minute apoi treceti piureul printr-o sita fina.
  2. Hidratati gelatina in apa rece pentru 10 minute.
  3. Amestecati 60g zahar cu 30ml apa rece si puneti pe foc mis spre mediu. Fierbeti 5 minute pana siropul incepe sa se ingroase.
  4. Cat fierbe siropul, mixati galbenusurile cu un mixer electric pana devin albicioase. Incepeti sa adaugati siropul fierbinte, treptat, mixand continuu. Mixati pana galbenusurile isi dubleaza volumul cel putin.
  5. Incorporati gelatina topita, apoi ciocolata topita. Adaugati treptat si piureul de zmeura si lasati amestecul sa vina la temperatura camerei.
  6. Incorporati frisca batuta apoi turnati jumatate din mousse peste cel de mascarpone. Dati la congelator 10 minute.
  7. Scoateti insertul de piersici din congelator, inlaturati folia si puneti-l in centrul tortului, peste mousse-ul de ciocolata.
  8. Acoperiti cu restul de mousse de ciocolata si zmeura si dati la rece peste noapte.

Glazura oglinda:

  1. Hidratati gelatina in apa rece.
  2. Combinati restul ingredientelor (fara vanilie) intr-un vas si puneti pe foc mic.
  3. Fierbeti 10 minute apoi luati de pe foc si adaugati gelatina si vanilia.
  4. Amestecati bine apoi treceti printr-o sita. Lasati glazura sa se raceasca la temperatura camerei. Eu prefer sa o fac cu o seara inainte apoi sa o reincalzesc foarte putin cand am nevoie de ea.
  5. Pentru a glazura tortul, dati-l la congelator cel putin 1 ora inainte de a-l glazura.
  6. Inlaturati inelul de tort si foile de acetat, puneti tortul pe un gratar asezat deasupra unei tavi si turnati glazura dinspre centru spre marginile tortului, lasand sa se scurga bine inainte de a transfera tortul pe un platou.
  7. Sa aveti pofta!

chocolate peach entremet

 

 

{5 Festive Cakes} – 5 torturi festive

5 festive cakes

1. Carrot Cake – Tort cu morcovi

This spiced, moist carrot cake is a delight for your taste buds. Layers of carrot cake sponge and the silkiest cream cheese buttercream make this cake a pastry masterpiece and an impressive option for any of your festive occasions.

Acest tort aromat este o incantare pentru papile. Straturi de blat cu morcov si condimente si cea mai cremoasa crema de branza fac acest tort un adevarat regal al aromelor intense, devenind astfel perfect pentru oricare dintre ocaziile voastre festive, de la Craciun la Paste sau ziua de nastere.

carrot cake

2. Lemon Velvet Cake – Tort cu lemon curd

Airy layers of cake and a silky lemon curd are everything a cake needs to become the perfect spring dessert. Needless to say how good this cake tastes, just look at those beautiful layers and that creaminess.

Straturi aerate de blat cu cel mai cremos curd de lamaie pe care l-ati gustat vreodata fac din acest tort o delicatesa. Usor acrisor si aromat, e un tort cu adevarat primavaratic.

1jpg (1 of 1)-14b

3. Lemon Mango Entremet – Entremet cu lamaie si mango

If you love lemon, but are looking for something to truly impress, then this cake is for you. Entremets are the kings of cakes, the ultimate flavor and texture combinations and this cake is a great one to start with. Dare to make it and you will be hooked!

Daca va place lamaia, insa va doriti un tort care chiar impresioneaza, aceasta reteta e perfecta. Entremet-urile sunt torturi complexe, stratificate care combina arome si texturi diferite, iar acest tort nu face exceptie.

1jpg (1 of 1)-7light

4. Pistachio Rose Cake – Tort cu fistic si apa de trandafiri

Beautiful layers of pistachio sponge and an amazing rose water filling is all you need to turn every day into a special occasion. Decorate this cake with crystallised rose petals and there you have it – a delicious cake that looks as good as it tastes without much effort.

pistachio rose cake

5. White Chocolate Passion Fruit Entremet – Entremet cu ciocolata alba si fructul pasiunii

This entremet comes into miniature form so it’s easy to serve and it offers so many decorating options. The taste is just perfect, slightly tangy, but well balanced by the white chocolate.

Acest entremet in miniatura e perfect cu aromele-i subtile de fructul pasiunii si ciocolata alba. In plus, poate fi decorat in atat de multe feluri incat se pliaza pe rice ocazie festiva pe care a-ti putea-o avea.

passion fruit cake-1b

{Raspberry Rose Entremet} – Entremet cu zmeura si trandafir

raspberry rose entremet

Despite being my favorite cakes, entremets are very time consuming. Only someone who’s ever made one knows how much time all these layers involve, how much energy you put into a cake, how much passion it takes to make it through. So no surprise that you barely find entremet recipes out there. Not only that the cake itself is time consuming, but writing the recipe itself takes just as much time and there are only a bunch of people willing to go through the recipe from top to bottom, read it carefully and understand its complexity. Bottom line is it takes a lot of dedication and love for desserts to adventure into this world. But I dare you to do it.. once you make an entremet, you never see desserts the same way again.

Words wouldn’t be enough to explain why and how much I love this type of cakes. All those layers, the time spent making it, decorating it, even slicing into it is pure joy for me and I’m not exaggerating at all! This cake was born after seeing a post on Facebook from one of my all time favorite pastry chefs, Antonio Bachour. It was a bar and the description said, among others, rose and hibiscus. I was intrigued, I’ve never really worked with these two flavors before and although I was familiar with the intense aroma of rose, never ever tasted hibiscus. So I went online and ordered both dried rose buds and hibiscus. A few days later I was “armed” with the ingredients and a sketch and this raspberry rose entremet was born. The one thing that I don’t quite like is the color of the glaze. Depending on your desktop, it may look either pink or fuchsia, but in reality it’s a soft pink, not at all disturbing. I was going for red, but after adding the food coloring, I realized it would take way too much coloring to reach a beautiful red color and since that thought was not at all appealing, I gave up on red and left it pink.

raspberry rose entremet

The layers of the cake are (from bottom to top): coconut dacquoise, raspberry rose bavarois, raspberry hibiscus gelee, coconut dacquoise, raspberry chocolate ganache, white chocolate yogurt mousse, vanilla white chocolate ganache, pink glaze – a total of 7 layers. It’s my first entremet of 2015 and hopefully many more will come after!

{Raspberry Rose Entremet}
 
Author:
Ingredients:
Coconut dacquoise:
  • 190g egg whites
  • 1 pinch salt
  • 60g sugar
  • 35g almond flour
  • 150g powdered sugar
  • 120g shredded coconut
  • 35g all-purpose flour
  • 1 teaspoon freeze dried raspberries (optional)
Raspberry rose bavarois:
  • 200g raspberries (frozen)
  • 10ml lemon juice
  • 30g sugar
  • 1 teaspoon dried rose tea (replace with ½ teaspoon rose water if you have any or 2 tablespoons rose petal jam)
  • 7g gelatin + 35ml cold water
  • 115ml milk
  • 30g powdered sugar (1)
  • 2 egg yolks
  • 30g powdered sugar (2)
  • 200ml heavy cream, whipped
Raspberry hibiscus gelee:
  • 50ml boiling water
  • 5g dried hibiscus
  • 150g raspberries (frozen)
  • 50g sugar
  • 7g gelatin + 35ml cold water
Raspberry chocolate ganache:
  • 60g raspberries (frozen)
  • 30g powdered sugar
  • 15g butter
  • 50ml heavy cream
  • 80g dark chocolate, chopped (60%)
White chocolate yogurt mousse:
  • 150g plain yogurt (preferably drained overnight)
  • 150g white chocolate, melted
  • 200ml heavy cream, whipped
  • 4g gelatin + 20ml cold water
  • ½ teaspoon vanilla extract
Vanilla white chocolate ganache:
  • 80ml heavy cream
  • 110g white chocolate, chopped
  • 15g butter
  • 1 vanilla bean, split in half lengthwise
Pink glaze:
  • 240g white chocolate
  • 90ml heavy cream
  • 30g glucose
  • 180g clear nappage(see recipe below)
  • Red/pink food coloring
Clear nappage:
  • 200ml water
  • 100g sugar
  • 5ml lemon juice
  • 10g gelatin + 50ml cold water
Directions:
Coconut dacquoise:
  1. Mix the almond flour, powdered sugar, coconut, freeze dried raspberries and flour in a bowl. Place aside.
  2. Combine the egg whites with a pinch of salt and mix until fluffy. Add 60g of sugar, mixing all the time, until stiff and glossy.
  3. Fold in the flour mixture in 3-4 additions then spoon the batter into a piping bag and pipe 2 rounds of batter onto two baking pans lined with parchment paper. One of the rounds needs to be smaller than the other. Mine were 24 and 18cm diameter.
  4. Bake the dacquoise in the preheated oven at 350F - 180C for 15-20 minutes or until golden brown and it you press the top, it springs back.
  5. Allow the cakes to cool down completely then place the larger sponge in a cake ring. Place aside.
Raspberry rose bavarois:
  1. Bloom the gelatin in water for 10 minutes.
  2. Combine the raspberries, lemon juice, rose tea and sugar in a saucepan and cook for 10 minutesover low heat. Pass the mixture through a fine sieve to remove the seeds and place aside.
  3. Combine the milk and powdered sugar (1) in a heavy saucepan and place over low heat. Bring to the boiling point.
  4. Mix the egg yolks with powdered sugar (2) in a bowl until creamy. Pour the hot milk over the egg yolks, mixing all the time then transfer the mixture into the saucepan and cook over low heat until it begins to thicken.
  5. Remove from heat and stir in the raspberry puree and melted gelatin.
  6. Allow the mixture to come to room temperature then fold in the whipped cream.
  7. Pour the bavarois over the first layer of dacquoise and freeze until the next layer is ready.
Raspberry hibiscus gelee:
  1. Infuse the hot water and hibiscus for 10 minutes.
  2. Bloom the gelatin in cold water.
  3. Combine the raspberries and sugar in a saucepan and bring to a boil over low heat. Cook for 5 minutes then remove from heat and pass the pruee through fine sieve.
  4. Strain the hibiscus through a sieve, squeezing out every drop of liquid. Mix the hibiscus infusion with the raspberry puree then add the melted gelatin.
  5. Allow the gelee to come to room temperature then pour it over the raspberry rose bavarois. Refrigerate until set then place the remaining disc of coconut dacquoise over the gelee.
Raspberry chocolate ganache:
  1. Mix the raspberries with sugar in a saucepan and cook for 5 minutes until softened. Pass the raspberries through a fine sieve.
  2. Mix the raspberry puree with butter while still warm.
  3. Combine the raspberry puree and heavy cream in a saucepan and bring it to the boiling point.
  4. Remove from heat and stir in the chocolate. Mix until melted.
  5. Pour the chocolate into a small pan lined with plastic wrap. Mine had 18cm to match the second dacquoise layer.
  6. Freeze the ganache until set then carefully place it over the coconut dacquoise.
White chocolate yogurt mousse:
  1. Bloom the gelatin in cold water for 10 minutes.
  2. Combine the yogurt with melted white chocolate and mix well. Add the vanilla extract and melted gelatin.
  3. Let the mixture cool if needed then fold in the heavy cream.
  4. Pour this mousse over the raspberry ganache and refrigerate until set.
Vanilla white chocolate ganache:
  1. Combine the heavy cream and vanilla bean in a saucepan and bring to the boiling point. Remove from heat and let it infuse for 15 minutes.
  2. Remove the vanilla bean and bring the cream to the boiling point again.
  3. Remove from heat and stir in the butter and chocolate.
  4. Mix until melted and smooth then pour the ganache over the yogurt mousse.
  5. Refrigerate over night.
  6. The next day, remove the cake from the ring and place it in the freezer for 1-2 hours before glazing. The colder the cake is, the smoother the glaze layer.
Pink glaze:
  1. Melt the white chocolate over a hot water bath or in the microwave.
  2. Bring the cream to the boiling point then pour it over the melted white chocolate. Mix until smooth.
  3. Combine the glucose and nappage in a saucepan and bring to the boiling point.
  4. Remove from heat and pour this mixture over the white chocolate. Mix well until smooth then add red or pink food coloring.
  5. Whisk until smooth then allow the glaze to cool before use.
  6. Remove the cake from the freezer and place it on a wire rack. Evely pour the glaze over the cake. You may have to repeat this step twice in order to obtain a good coverage.
  7. Decorate as you please.
Clear nappage:
  1. Bloom the gelatin with cold water for 10 minutes.
  2. Combine the water, sugar and lemon juice in a saucepan.
  3. Bring to a boil and cook for 5 minutes.
  4. Remove from heat and stir in the gelatin. Mix well then allow the nappage to cool completely. It is best done the night before.

rose raspberry entremet-1-16b

rose raspberry entremet-1-7b

rose raspberry entremet-1-12b

 

{Carrot Cake Plated Dessert} – Tort cu morcovi – reinterpretare

carrot cake plated dessert

Plated desserts are a hidden passion of mine which sadly I haven’t had the time to properly learn and master, but I’m getting there slowly because there is something about these desserts that mesmerize me. It’s beyond the passion I have for entremets and I do find plated desserts to be more challenging – usually there is more to a plated dessert than the eye can see and every single element needs to be made perfectly and complement one another. Plated desserts are time consuming made at home – it took about 3-4 hours to make these plates, although much of it is waiting time to set and chill since I don’t have a blast chiller. But I’m extremely pleased with the result and it has given me wings to go even further with this passion and learn even more.

This dessert is a reinterpretation of the classic carrot cake and it has the following components: carrot cake, yogurt white chocolate mousse with a touch of orange, spiced candied pineapple, white chocolate sheet, mascarpone saffron cremeux, candied carrots and chantilly cream as a side, although I would highly recommend a scoop of ice cream. A total of 7 elements make this dessert quite challenging, but if you organize yourself and your tasks properly, you can do this too.

{Carrot Cake Plated Dessert}
 
Author:
Ingredients:
Carrot cake:
  • 200ml vegetable oil
  • 200g white sugar
  • 80g brown sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • 280g all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon powder
  • ½ teaspoon ground ginger
  • 200g grated carrots
  • 100g shredded unsweetened coconut
  • 200g crushed pineapple, drained
  • 30g almond slices
Saffron Mascarpone Cremeux
  • 2 egg yolks
  • 70g sugar
  • 1 tablespoon milk
  • 1 few strands of saffron
  • 1 teaspoon vanilla extract
  • 200g mascarpone cheese
  • 250g heavy cream, whipped to stiff peaks
  • 5g gelatin
  • 20ml cold water
Spiced Candied Pineapple
  • 200g pineapple, drained and cut into cubes
  • 200ml pineapple juice/syrup
  • 1 cinnamon stick
  • 1 star anise
  • 1 vanilla bean, split in half lengthwise
Candied Carrots:
  • 100g sugar
  • 80ml water
  • 2 small carrots
Orange Yogurt White Chocolate Mousse:
  • 250g yogurt (drained overnight)
  • 250g white chocolate, melted
  • 250g heavy cream
  • 2 tablespoons powdered sugar
  • 5g gelatin
  • 25ml cold water
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
White Chocolate Sheet:
  • 250g white chocolate, melted
Directions:
Carrot Cake:
  1. Preheat your oven to 350F – 175C and line two square pans with baking paper. (8x8-inch)
  2. Sift the flour with baking soda, salt, cinnamon and ginger.
  3. Combine the oil, sugars, eggs, vanilla and orange zest in the bowl of your mixer and mix for 5 minutes or until fluffy and light.
  4. Stir in the flour and mix on low speed just until incorporated.
  5. Fold in the carrots, coconut, pineapple and almond slices then divide the batter between the two prepared pans equally.
  6. Bake in the oven for 20-30 minutes or until golden brown and each cake passes the toothpick test.
  7. Let the cakes cool completely then trim them if needed.
  8. Cut each cake into rectangles and place them aside.
Saffron Mascarpone Cremeux:
  1. Mix the milk with the saffron strands and heat it up in the microwave a few seconds. Let the milk infuse and cool down.
  2. Combine the egg yolks with sugar in a heatproof bowl. Mix over a hot water bath until fluffy and light, at least 5-7 minutes.
  3. Remove from heat and strain in the saffron infused milk. Discard the saffron strands.
  4. Let the mixture come to room temperature then add the melted gelatin, followed by the mascarpone cheese and vanilla.
  5. Fold in the whipped cream.
  6. To make the rolls that sit on top of the dessert I used 4 paper rolls from those rolls of plastic wrap. Line each carton roll with acetate foil and seal one of the ends with foil.
  7. Pour the cremeux into each roll and seal the other end as well.
  8. Place in the freezer for at least 2 hours. I recommend you start with this element as it’s the one that needs the most time to set. Freezing it allows you to handle it later on.
Spiced Candied Pineapple:
  1. Combine all the ingredients in a saucepan and cook over low to medium flame until the juice is reduced by half and looks thickened.
  2. Let the mixture cool completely before use.
Candied Carrot:
  1. Mix the water with sugar in a saucepan and bring to a boil.
  2. Cut the carrots into fine strips with a vegetable peeler and place them in the boiling sugar syrup.
  3. Cook the carrots for 10 minutes then let them cool in the syrup.
  4. Drain the carrot strips and place them on a baking tray lined with parchment paper.
  5. Bake in the preheated oven at 350F for 5-10 minutes just until the edges begin to turn golden brown and the sugar begins to caramelize.
  6. Remove form the oven and let them cool completely.
Orange Yogurt White Chocolate Mousse
  1. Take 2 tablespoons of heavy cream and mix it with the orange zest. Heat it up in the microwave a few seconds then place aside to infuse.
  2. Whip the heavy cream with powdered sugar until stiff and place in the fridge until needed.
  3. Bloom the gelatin with cold water for 10 minutes.
  4. Place the yogurt in a bowl. Strain the orange infused cream into the bowl and discard the zest.
  5. Mix well then melt the gelatin and incorporate it into the yogurt mixture.
  6. Stir in the melted chocolate then allow the mixture to come to room temperature.
  7. Fold in the whipped cream. Place the mousse in the fridge for 30 minutes.
  8. Spoon the mousse into a pastry bag then pipe small dollops of mousse onto your carrot cake rectangles.
  9. Place in the fridge until you’re ready to continue with the next layers.
White Chocolate Sheets:
  1. Spread the chocolate on an acetate sheet then refrigerate it for 1 minute until half way set.
  2. Cut into rectangles (measure the carrot cake rectangles and make a patter as it’s easier) and place back in the fridge until properly set.
To assemble the dessert:
  1. Carefully spoon a few pineapple cubes over your yogurt mousse dollops then top with a white chocolate sheet.
  2. Remove the cremeux from the freezer and cut each roll/log into pieces that are as long as your cake rectangles. Carefully place them over the white chocolate.
  3. Decorate with candied carrot and a few strands of saffron.
  4. Use the leftover pineapple to decorate the plate and top it with a dollop of Chantilly cream (vanilla whipped cream) or a scoop of ice cream.

carrot cake plated dessertcarrot cake-1-14


ROMANIAN!

Intrucat mi s-a ridicat din nou mingea la fileu cu o noua provocare pe pagina Laurei Adamache, nu puteam sa nu raspund. Inarmata cu cateva conserve SunFood (multumesc Alice) si multa creativitate, am facut acest desert care este in esenta un tort de morcovi reinterpretat si imbogatit cu arome distinse de sofran, scortisoara, iaurt si ciocolata alba. E un desert destul de complex si necesita cateva ore bune, dar merita! E un desert bogat in arome, intens si arata minunat, un desert care in mod cert impresioneaza.

Elementele acestui desert sunt: blat cu morcovi, mousse de iaurt cu portocala si ciocolata alba, foaie de ciocolata alba, cremeux de mascarpone cu sofran, ananas cu scortisoara si anason, morcov caramelizat si crema chantilly.

Blat cu morcovi:

  • 200ml ulei vegetal
  • 200g zahar alb
  • 80g zahar brun
  • 3 oua
  • 1 lingurita extract de vanilie
  • 1 lingurita coaja de portocala
  • 280g faina alba
  • 1 lingurita bicarbonat
  • 1/2 lingurita sare
  • 1 lingurita scortisoara
  • 1/2 lingurita ghimbir macinat
  • 200g morcovi rasi
  • 100g nuca de cocos
  • 200g ananas cuburi, scurs bine
  • 30g migdale felii
  1. Preincalziti cuptorul la 175C si tapetati doua tavi patrate – 20x20cm – cu hartie de copt.
  2. Cerneti faina cu bicarbonatul, scortisoara, sarea si ghimbirul.
  3. Puneti ananasul intr-un robot de bucatarie si procesati pana obtineti bucati mai mici, dar nu puree.
  4. Mixati uleiul, zaharul alb si cel brun, ouale, vanilia si coaja de portocala cel putin 5 minute pana obtineti un amestec pufos.
  5. Adaugati faina, apoi incorporati morcovii, nuca de cocos, ananasul si migdalele.
  6. Turnati aluatul in cele doua tavi si coaceti 20-30 minute pana devin aurii sit rec testul scobitorii.
  7. Lasati blaturile sa se raceasca apoi taiati in dreptunghiuri egale si asezati-le pe o tava mare pentru a le manevra mai usor mai tarziu.

Mousse de iaurt cu ciocolata alba si portocale

  • 250g iaurt, scurs bine
  • 250g ciocolata alba, topita
  • 250g frisca lichida
  • 2 linguri zahar pudra
  • 5g gelatin
  • 25ml apa rece
  • 1 lingura coaja de portocala
  • 1 lingurita extract de vanilie
  1. Luati 2 linguri de frisca si amestecati-o cu coaja de portocala. Incalziti frisca la microunde cateva secunde apoi lasati-o sa se infuzeze si sa se raceasca.
  2. Mixati frisca cu zaharul pudra pana sta bat si dati la rece pana o veti folosi.
  3. Combinati gelatina cu apa.
  4. Puneti iaurtul intr-un bol. Scurgeti in bol frisca infuzata cu portocala, aruncand coaja caci devine amara.
  5. Mixati bine, apoi adaugati gelatina topita, urmata de ciocolata topita.
  6. Lasati amestecul sa vina la temperature camerei si incorporati frisca batuta.
  7. Dati mousse-ul la rece 30 minute apoi puneti-l intr-un pos si decorate fiecare dreptunghi de blat cu mousse. Mici gramajoare de mousse sunt suficiente.
  8. Dati desertul la rece pana sunt gata si celelalte straturi.

Cremeux de mascarpone si sofran

  • 2 galbenusuri
  • 70g zahar
  • 1 lingura lapte
  • Cateva firisoare de sofran
  • 1 lingurita extract de vanilie
  • 200g mascarpone
  • 250g frisca, batuta bat
  • 5g gelatina
  • 20ml apa rece
  1. Combinati gelatina cu apa rece sa se umfle cel putin 10 minute.
  2. Incalziti laptele la microunde cateva secunde si adaugati sofranul. Lasati sa infuzeze cateva minute.
  3. Amestecati galbenusurile cu zaharul intr-un bol rezistent la caldura si puneti bolul pe baie de aburi. Mixati pana galbenusurile devin spumoase si se deshid la culoare.
  4. Luati bolul de pe baia de aburi si adaugati gelatina topita, vanilia, precum si laptele infuzat cu sofran.
  5. Lasati amestecul sa se racoreasca, apoi incorporati mascarpone si frisca batuta.
  6. Pentru a forma sulurile de deasupra desertului, eu am folosi 4 suluri de carton de la folia de impachetat pe care le-am tapetat cu folie de acetat.
  7. Turnati mousse-ul in aceste suluri si dati la congelator cel putin 2 ore. Doar congelate le veti putea taia si aseza pe desert fara sa le distrugeti.

Ananas in sirop cu scortisoara:

  • 200g ananas, taiat cuburi mici
  • 200ml sirop de la ananas
  • 1 bat scortisoara
  • 1 stea anason
  • 1 pastaie vanilie, taiata in jumatate
  1. Combinati toate ingredientele intr-un vas si fierbeti pana siropul e redus la jumatate.
  2. Lasati sa se raceasca inainte de a-l folosi.
  3. Asezati cateva cuburi de ananas peste mousse-ul de iaurt, ca in imaginea de mai jos. Dati din nou la rece.

carrot cake plated dessertFoaie de ciocolata alba:

  • 250g ciocolata alba, topita
  1. Intindeti ciocolata alba pe o foaie de acetat sau foaie de copt.
  2. Dati la rece 1 minut sa se intareasca putin, apoi taiati dreptunghiuri la fel de mari ca cele de tort de morcovi.
  3. Dati din nou la rece sa se intareasca complet.
  4. Asezati cate o foaie de ciocolata peste mousse-ul de iaurt si peste ananas.

Morcov caramelizat:

  • 100g zahar
  • 80ml apa
  • 2 morcovi mici
  1. Combinati apa cu zaharul intr-un vas si dati in clocot.
  2. Taiati morcovii fasii subtiri cu un peeler de legume si puneti fasiile in siropul de zahar.
  3. Fierbeti morcovii pentru 10 minute apoi luati de pe foc si lasati sa se raceasca.
  4. Scurgeti fasiile de morcovi si asezati-le pe o foaie de copt.
  5. Coaceti la 180C pentru 5-10 minute sau pana fasiile incep sa devina usor aurii pe margini.
  6. Lasati sa se raceasca complet inainte de a le folosi.

Pentru a finisa tortul:

  1. Scoateti sulurile de cremeux din congelator si taiati-le in fasii la fel de lungi ca dreptunghiurile de tort de morcovi.
  2. Asezati cu grija fiecare sul de cremeux peste foaia de ciocolata alba.
  3. Decorati cu morcovi caramelizati si cateva firisoare de sofran.
  4. Decorati farfuria cu restul de ananas cu scortisoara si asezati o lingura de frisca peste ananas. Va recomand o portie buna de inghetata de vanilie in loc de frisca.
  5. Serviti imediat sau pastrati la rece pana in momentul servirii.