{Coffee Chocolate Bar} – Prajitura cu ciocolata si cafea

Ever since I saw Antonio Bachour’s recipe of Opera in the So Good magazine, I was set to make it! Anyone following my blog closely knows I admire his work and I was eager to try one of his recipes. The stars aligned so that I had to make a chocolate dessert for a blog campaign so there I was with the recipe written in my notebook and the ingredients aligned on the table.

coffee chocolate bar

Funny thing is that I was mentioning in one of my previous posts that I am no longer a chocoholic and here I am posting a recipe that used tons of chocolate. See how things get a turn in the world of pastry? Today you’re working with mango, tomorrow the client might want caramel, today it’s chocolate, tomorrow it’s basil. All sorts of flavors, tastes and textures that make this adventure even better!

coffee chocolate bar

This cake though, look at it! It’s so scrumptious, so creamy, so decadent and delicious! Its elements are quite simple: an almond sponge cake, an ultra creamy cremeux, a crunchy glaze and a topping that I couldn’t stop eating! All this together form a cake that one cannot resist eating!

coffee chocolate bar

5.0 from 7 reviews
{Coffee Chocolate Bar}
 
Author:
Ingredients:
Almond sponge cake:
  • 210g almond praline
  • 80g white sugar
  • 210g whole eggs
  • 55g dark chocolate (52-60%)
  • 55g butter
  • 15g cocoa powder
  • 60g all-purpose flour
  • 2g salt
*Almond praline:
  • 200g almonds, skinned
  • 200g white sugar
  • 2 tablespoons coconut oil
Chocolate cremeux:
  • 375ml heavy cream
  • 375ml whole milk
  • 150g egg yolks
  • 175g white sugar
  • 490g dark chocolate (52-60%)
  • 4g gelatin sheets
  • 2 teaspoons vanilla extract
Gourmet glaze:
  • 300g milk chocolate
  • 200g dark chocolate (52-60%)
  • 100ml vegetable oil
  • 50g almond slices
  • 50g paillete feuilletine
Whipped coffee ganache:
  • 200ml heavy cream A
  • 30g glucose syrup
  • 5g instant coffee
  • 180g white chocolate
  • 300ml heavy cream B
Directions:
Almond sponge cake:
  1. Preheat your oven to 180C and line a 25x35cm pan with parchment paper.
  2. Sift the cocoa powder with the flour and salt
  3. Melt the chocolate and butter in the microwave or a hot water bath.
  4. Mix the almond praline with the sugar and eggs in the bowl of your mixer for 5-8 minutes or until double in volume and light, airy.
  5. Fold in the chocolate and butter, followed by the dry ingredients.
  6. Pour the batter into the prepared pan and level it well.
  7. Bake for 15-20 minutes.
  8. Allow to cool down in the pan before serving.
*Almond praline:
  1. Caramelize the sugar until light in color.
  2. Add the almonds then transfer the mixture into a pan lined with baking paper. Allow to cool down completely then break into smaller pieces and place in a food processor.
  3. Pulse until powdery then add the oil and continue pulsing until a paste forms.
  4. Use right away or store in an airtight container until needed.
Chocolate cremeux:
  1. Bloom the gelatin in cold water.
  2. Combine the heavy cream and milk and place on low heat.
  3. Combine the egg yolk with the sugar in a bowl. Stream in the hot milk and cream then place back on heat and cook on low heat until the mixture reached 82C.
  4. Remove from heat and add the gelatin. Pour over the chocolate through a fine sieve.
  5. Using an immersion blender, mix the cremeux until smooth and creamy.
  6. Add the vanilla and mix well.
  7. Pour the cremeux over the sponge cake then place in the freezer for at least 4 hours.
Gourmet glaze:
  1. Melt the two types of chocolate.
  2. Add the vegetable oil and mix well then stir in the almond slices and paillete feuilletine.
  3. Place aside until needed.
Whipped chocolate ganache:
  1. Heat the heavy cream A and glucose in a pot.
  2. Remove from heat and stir in the coffee. Pour over the chocolate then blend well.
  3. Add the heavy cream B, unwhipped, and blend well.
  4. Cover with plastic wrap and refrigerate for at least 8 hours.
To assemble the cake:
  1. Remove the cake from the freezer and cut into your desired shape and size.
  2. Carefully, dip the sides of each cake into the gourmet glaze.
  3. Whip the ganache until stiff then place it in a pastry bag fitted with a petal tip.
  4. Decorate the cakes with whipped ganache and chocolate.
  5. Enjoy!

ROMANIAN coffee chocolate bar O noua saptamana, o noua provocare, de aceasta data din partea Nestle Dessert Romania care mi-au trimis cateva tablete de ciocolata cu rugamintea sa le transform intr-un desert. Cumva s-au aliniat bine stelele caci aveam in asteptare o reteta incredibil de ciocolatoasa pe care asteptam sa o fac cu ocazia potrivita. Reteta este adaptata dupa Opera a lui Antonio Bachour si recunosc ca, desi nu mai sunt asa o mare ciocoholica, am mancat doua bucati din aceasta prajitura. Este absolut delicioasa si are o textura incredibila. Un blat pufos, delicat, o crema atat de fina si cremoasa si glazura usor crocanta care le imbraca uniform pe cele doua sunt perfecte chiar si asa. Insa Bachour pulseaza cu un ganache batut cu cafea care are o textura din alta lume! Este prajitura cu ciocolata perfecta!
5.0 from 7 reviews
Prajitura cu ciocolata si cafea
 
Author:
Ingredients:
Blat:
  • 210g pralina cu migdale*
  • 80g zahar alb
  • 210g oua intregi
  • 55g ciocolata Nestle Noir
  • 55g unt
  • 15g cacao pudra
  • 60g faina alba
  • 2g sare
*Pralina de migdale:
  • 200g migdale fara coaja, usor coapte
  • 200g zahar alb
  • 2 linguri ulei de cocos
Cremeux de ciocolata:
  • 375ml smantana pentru frisca
  • 375ml lapte integral
  • 150g galbenus
  • 175g zahar alb
  • 490g ciocolata Nestle Dessert Romania
  • 4g gelatina foi
  • 2 lingurite extract de vanilie
Glazura "crocanta":
  • 300g ciocolata cu lapte
  • 200g ciocolata Nestle Dessert Romania
  • 100ml ulei vegetal
  • 50g fulgi de migdale, faramitati
  • 50g paillete feuilletine
Ganache batut cu cafea:
  • 200ml smantana pentru frisca A
  • 30g glucoza lichida
  • 5g cafea instant
  • 180g ciocolata alba
  • 300ml smantana pentru frisca B
Directions:
Blat:
  1. Preincalziti cuptorul la 180C si tapetati o forma de 35x25cm cu hartie de copt.
  2. Cerneti faina cu cacaoa si sarea.
  3. Topiti ciocolata si untul pe baie de aburi sau la microunde.
  4. Mixati pralina cu migdale, zaharul alb si ouale intregi pentru 5-8 minute sau pana amestecul isi dubleaza volumul si devine pufos, deschis la culoare.
  5. Incorporati ciocolata si untul topite, iar la final adaugati ingredientele uscate cernute.
  6. Turnati aluatul in tava pregatita si coaceti pentru 15-20 minute.
  7. Lasati la racit in tava. (veti monta prajitura in aceeasi tava)
*Pralina de migdale:
  1. Caramelizati zaharul pana obtineti un caramel deschis la culoare.
  2. Adaugati migdalele apoi turnati amestecul intr-o tava si lasati la racit.
  3. Rupeti bucati si bagati in robotul de bucatarie, pulsand pana obtineti o pudra. Adaugati uleiul si continuati sa blenduiti pana obtineti o pasta.
  4. Folositi imediat sau pastrati intr-un vas inchis ermetic.
Cremeux de ciocolata:
  1. Hidratati gelatina in apa rece.
  2. Combinati smantana pentru frisca si laptele si puneti pe foc mic pana se incalzeste.
  3. Amestecati galbenusul cu zaharul alb intr-un bol. Turnati in fir subtire laptele fierbinte, apoi intoarceti pe foc. Gatiti pe foc mic pana amestecul atinge 82C.
  4. Luati de pe foc si adaugati gelatina, apoi strecurati peste ciocolata intr-un alt bol.
  5. Folosind un blender de mana, omogenizati foarte bine cremeux, apoi adaugati vanilia.
  6. Turnati crema peste blat si dati la congelator cateva ore.
Glazura crocanta:
  1. Topiti cele doua tipuri de ciocolata.
  2. Adaugati uleiul si omogenizati, apoi incorporati fulgii de migdale si paillete.
  3. Dati deoparte.
Ganache batut cu cafea:
  1. Incalziti smantana pentru frisca A si glucoza intr-un vas.
  2. Luati de pe foc si adaugati cafeaua instant apoi turnati peste ciocolata alba.
  3. Omogenizati cu un blender de mana apoi incorporati si smantana pentru frisca B (nebatuta).
  4. Dati la frigider cel putin 8 ore.
Pentru a finisa prajitura:
  1. Taiati prajitura in dreptunghiuri dupa marimea dorita (8x3cm am ales eu, gandindu-ma ca e o prajitura suficient de consistenta si ciocolatoasa).
  2. Cu grija, glazurati laturile prajiturii in glazura crocanta.
  3. Mixati ganache-ul pana devine pufos si ferm apoi puneti intr-un pos cu dui pentru petale si decorati.
  4. Sa aveti pofta!!

coffee chocolate bar

 

{Berry Friands} – Friands cu fructe de padure

berry friands

Friands or financiers, this is the question! Some sources, such as Margaret Fulton, say they are exactly the same, other sources say they’re only similar, the differences being notable. After a bit of research, here’s what I’ve concluded: friands are round, oval or oblong shaped and are flavored with fruits, while financiers look like tiny bars of gold topped with sliced almonds. But they do have in common one very important part: the ingredients. Both friands and financiers are made using almond meal, melted butter (beurre noisette is often used for more flavor), egg whites, powdered sugar, flavorings and toppings – fruits for friands, nuts or coconut for financiers. Another difference I stumbled across is the fact that friands seem to be more specific to Australia, while financiers are definitely French. Either way, they are crusty, delicious, almondy and moist, sweet perfect bites for a party!

berry friands

I’ve come across this recipe while reading Margaret Faulton’s book, Baking Classics, and it struck me at first how similar the ingredient list is to the more famous macarons. It this was intriguing enough for me to try it right away – mostly because I’m not too fond on macarons and an alternative was more than welcomed. The verdict you may ask – well, I think it’s safe to say I like friands more than macarons – the flavor is intense, the texture is delicate, the possibilities are endless. Sure, it’s just a matter of personal taste at the end of the day, but I think these tiny tea cakes do deserve a spot on the walk of fame of the pastry world.

{Berry Friands}
 
Author:
Serves:: 20-25 small friands
Ingredients:
  • 175g butter 82%
  • 100g almond flour
  • 1 teaspoon lemon zest
  • 260g powdered sugar
  • 75g all-purpose flour, sifted
  • 1 pinch salt
  • 5 egg whites
  • 2 handfuls fresh or frozen mixed berries
Directions:
  1. Place the butter in a saucepan and place over medium heat. Cook until the butter is melted and it starts to look golden brown. Be careful as it burns easily. This is beurre noisette. Place aside.
  2. In a bowl, mix the almond flour, lemon zest, sugar and flour. Add a pinch of salt.
  3. Stir in the egg whites and butter and mix just until combined.
  4. Spoon the batter into small muffin cups (silicone muffin cups in my case) and top each friand with a few berries.
  5. Bake in the preheated oven at 200F for 5 minutes then reduce to 180C and bake for another 15-20 minutes or until golden brown and crusty.
  6. Allow to cool for a few minutes in the cups then remove on a platter.

berry friandsROMANIAN

Friands sau financiers, asta e intrebarea! Unele surse sustin ca cele doua sunt una si acelasi lucru, alte surse sustin ca micile diferente sunt suficient de notabile incat sa le consideram doua produse diferite. Cercetarile mele au descoperit ca friands ar avea mai degraba origini australiene si se coc de obicei intr-o forma rotunda, ovala sau de oblong, avand deasupra fructe, in timp ce financiers sunt frantuzesti, au forma unui lingou de aur si felii de migdale deasupra (se pare ca au devenit celebre in faimosul district financiar al Parisului). Insa indiferent de forma sau topping, ambele au in comun partea cea mai importanta: ingredientele. Ambele au la baza faina de migdale, zaharul pudra, untul (beurre noisette pentru mai multa aroma), albusurile si diverse arome, la acestea adaugandu-se fructele in cazul friands si nucile sau nuca de cocos in cazul financiers.

Am dat peste aceasta reteta citind cartea lui Margaret Fulton, Baking Basics, si primul gand citind lista de ingrediente a fost ca seamana foarte mult cu mult mai celebrii macarons. Ce e diferit insa e aroma, textura si forma – gustand si una si alta, pot spune ca prefer friands sau financiers, insa e doar o chestiune de gusturi si preferinte personale.

Ingrediente (pentru 20-25 friands mici):

  • 175g unt 82%
  • 100g faina de migdale
  • 1 lingurita coaja de lamaie
  • 260g zahar pudra, cernut
  • 75g faina alba, cernuta
  • 1 praf de sare
  • 5 albusuri
  • Fructe de padure proaspete sau congelate

Mod de preparare:

  1. Puneti untul intr-un vas pe foc si gatiti pana se topeste complet. Tineti pe foc pana devine usor auriu, apoi dati deoparte.
  2. Intr-un bol, combinati faina de migdale, coaja de lamaie, zaharul, faina alba si sarea.
  3. Adaugati albusurile si untul topit si amestecati bine.
  4. Turnati aluatul in forme mici de muffins (de silicon pentru ca se scot mai usor din forme dupa coacere), puneti cateva fructe deasupra si coaceti in cuptorul preincalzit la 200C pentru 5 minute apoi dati cuptorul la 180C si continuati sa coaceti inca 15-20 minute pana devin aurii.
  5. Lasati sa se raceasca in forme cateva minute apoi scoateti-le cu grija.
  6.  Sa aveti pofta!

 

 

{Gluten Free Chocolate Biscotti} – Biscotti cu migdale si ciocolata

gluten-free chocolate biscotti-1-7b

Biscotti are twice baked cookies, or biscuits, originating from Italy. They are crunchy and dry, usually served with coffee. What’s interesting is that the word itself – biscotti – comes from a latin word – biscoctus – meaning baked twice. This cooking technique was used for certain baked goods in order to preserve them for a longer period of time. And these gluten-free chocolate biscotti are just that – dry, crisp cookies that can be stored in an airtight container for a long time and taste amazing dipped in coffee, hot cocoa, warm milk or tea.

gluten-free chocolate biscotti-1-9b

What’s amazing about these gluten free chocolate biscotti is that you can make countless combinations once you find a basic dough that works easily and tastes good – this is done by adding chopped nuts or dried fruits. This particular recipe is also gluten-free which makes the biscotti slightly drier and a bit crumbly, but they are delicious nonetheless. Starting from a chocolate based dough, I added almond slices as that was what I had on hand, but pistachio or candied almond peel would have been a great addition as well.

5.0 from 1 reviews
{Gluten Free Chocolate Biscotti}
 
Author:
Ingredients:
  • 280g gluten-free flour blend
  • 50g cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon powder
  • 30g almond slices
  • 115g butter, melted
  • 140g agave syrup
  • 1 small banana, mashed
  • 2 eggs
  • ½ teaspoon vanilla extract
Directions:
  1. Pre-heat your oven to 350F - 180C and line a large baking tray with baking paper.
  2. Mix all the dry ingredients in a bowl and the wet ingredients in a different bowl.
  3. Combine the two mixtures and give it a quick mix to form a dough.
  4. Transfer the dough on your baking tray and shape it into a log, adding additional flour to help you shape it if needed.
  5. Bake for 30 minutes then remove from the oven and allow it to cool for 10 minutes.
  6. Using a sharp knife, cut into 1-1,5cm thick slices and place them all with the cut facing up on the same baking tray. Be careful when cutting as these they are fragile and crumbly at this point.
  7. Bake for 20 additional minutes until dry.
  8. Remove from the oven and let them cool completely before serving.

gluten-free chocolate biscotti-1-2b


ROMANIAN

Mananc Responsabil – Retete gustoase pentru persoanele cu nevoi speciale de alimentatie – O campanie organizata de Alimente Specialesi The Smart Cuisine la care am onoarea sa particip luna aceasta, o campanie bine-venita de altfel in contextul in care am tot mai multe persoane in jurul meu cu diferite afectiuni care necesita un regim alimentar special, de la intoleranta la gluten la diabet. Mai multe detalii despre campanie, obiectivul si mecanismul ei puteti citi pe pagina speciala dedicata #ManancResponsabil.

Biscotti sunt biscuiti cu origini italienesti, uscati, adesea serviti inmuiati in cafea sau ciocolata calda ori lapte. Pentru a obtine textura lor specifica, biscotti sunt copti o data, apoi taiati in felii si copti inca o data. Reteta de azi are ciocolata din plin si felii de migdale, insa nu are gluten si foloseste si sirop de agave care este un indulcitor natural, nerafinat, cu indice glicemic mic si inlocuieste cu succes zaharul. Spre deosebire de biscotti facuti cu faina de grau, acestia sunt usor mai sfaramiciosi, dar deliciosi oricum!

Ingrediente:

  • 280g mix de faina fara gluten Dr. Schar
  • 50g cacao
  • 1 lingurita bicarbonat de sodiu
  • 1/2 lingurita praf de copt
  • 1/4 lingurita sare
  • 1/4 lingurita scortisoara
  • 30g felii de migdale
  • 115g unt, topit
  • 140g sirop de agave
  • 1 banana mica, piure
  • 2 oua
  • 1/2 lingurita extract de vanilie

Mod de preparare:

  1. Pre-incalziti cuptorul la 180C si tapetati o tava mare de copt cu hartie de copt.
  2. Amestecati ingredientele uscate intr-un bol si cele umede in alt bol.
  3. Combinati cele doua amestecuri si formati un aluat omogen.
  4. Transferati aluatul in tava pregatita si dati-i forma de sul, folosindu-va de putina faina fara gluten daca e nevoie pentru a nu se lipi de maini.
  5. Coaceti pentru 30 minute apoi scoateti din cuptor si lasati sa se racoreasca 10 minute.
  6. Taiati in felii groase de 1 – 1,5cm si puneti-le inapoi in tava cu taietura in sus. Manevrati biscuitii cu grija caci sunt destul de fragili.
  7. Continuati sa coaceti pentru aproximativ 20 minute pana se usuca.
  8. Lasati biscotti sa se raceasca in tava complet si pastrati-i intr-un vas inchis etans. Au fost deliciosi langa o cafea!

gluten-free chocolate biscotti-1-6b

gluten-free chocolate biscotti-1-16b

{Pear Crumble Dessert} – Desert cu pere si sos de ciocolata

pear crumble

I’ve been dreaming about this pear crumble dessert for weeks. The thing is, when I’m ill or feeling down, I dream about desserts, it’s my instant fix towards feeling better. I just take a pen and a notebook and draw desserts, design recipes, write recipes, make sketches over and over again. If you’d see my notebook, you wouldn’t understand a thing, but it all makes sense in my mind and it’s relaxing and comforting. And this is what I did a few nights ago – in the middle of the night, playing some music, I was designing desserts – someone call me crazy! Crazy for pastries that is!

This dessert is quite simple in its essence and it’s made by layering poached pears, almond crumble, vanilla ice cream (store bought as it was easier and quicker), almond tuile and a rich chocolate sauce. As you can see, the layers are simple in their core, the recipes used are basic and you don’t need any special skills to make this dessert. But the final result looks exquisite, doesn’t it?! I find this to be the perfect dessert to end a meal – it’s exquisite and delicious, rich, but not too heavy, easy to put together and it looks impressive.

Now, I know it’s not red or pink and it doesn’t scream Valentine’s Day, but I would totally see this as the end of a romantic dinner with my loved one. It does have chocolate, plenty of it.. and ice cream.. what more can you ask for?! How about you, do you prefer something more straight forward for your Valentine’s dinner or something more subtle?

{Pear Crumble Dessert}
 
Author:
Serves:: 6
Ingredients:
Poached pears:
  • 4-6 ripe, but firm pears, peeled
  • 5 cups water
  • 1 cup sugar
  • 1 star anise
  • 1 cinnamon stick
  • 4 cardamom pods, crushed
  • 4 whole cloves
  • 1 tablespoon lemon juice
Almond crumble:
  • 60g butter, chilled and cubed
  • 60g almonds, ground
  • 100g all purpose flour
  • 1 pinch salt
Almond tuile:
  • 1 egg white
  • 1 pinch salt
  • 20g powdered sugar
  • 40g all-purpose flour
  • 15g butter, melted
  • Sliced almonds
Chocolate sauce:
  • 150g dark chocolate, chopped
  • 100g heavy cream
  • 50ml milk
  • 1 pinch salt
  • 1 teaspoon vanilla extract
  • In addition to this, you'll also need vanilla ice cream
Directions:
Poached pears:
  1. Combine the water with sugar and spices in a saucepan. Add the lemon juice and bring to a boil.
  2. Peel the pears and remove their core. Drop the pears in the boiling syrup and cook for 30-40 minutes on low heat or until the pears are tender, but not mushy.
  3. When done, remove from heat and let them cool down in the syrup.
Almond crumble:
  1. Combine all the ingredients in a food processor and pulse until mixed.
  2. Spread the crumble in a baking tray lined with parchment paper and bake in the preheated oven at 350F for 10-15 minutes or until crisp and golden.
  3. Remove from the oven and let the crumble cool completely.
Almond tuile:
  1. Combine the egg white, salt, sugar, flour and butter in a bowl. Mix well.
  2. Spread a thin layer of batter on a baking sheet, giving it a round shape. Keep in mind that the round needs to be slightly larger than the top of your dessert glass.
  3. Top the tuile with sliced almonds and bake in the preheated oven at 350F for 10 minutes or until golden brown.
  4. When done, remove from the oven and while still hot, cut 3 small holes in each tuile. I used a small round piping nozzle for this task. The idea is that once placed over the dessert glasses, the holes will allow the chocolate sauce to drip over the ice cream and crumble.
Chocolate sauce:
  1. Combine the cream, milk and a pinch of salt in a saucepan. Bring to a boil then remove from heat.
  2. Stir in the chocolate and mix until melted.
  3. Stir in the vanilla extract and let the chocolate sauce cool completely.
To assemble the dessert:
  1. Cut the pears into small cubes and spoon them at the bottom of your dessert glasses.
  2. Top the pears with a layer of almond crumble.
  3. Place a scoop of ice cream over the crumble and cover the glass with an almond tuile.
  4. To serve, pour chocolate sauce through the tuile.
  5. Serve right away as the ice cream begins to melt.

 

pear crumble-1-9b


ROMANIAN!

Cand sunt bolnava sau nu ma simt prea bine, activitatea care ma pune imediat pe picioare e cititul ori scrisul.. retetelor, evident. Imi place sa desenez noi deserturi si am un carnetel special pentru asta, carnetel pe care nu ati vrea sa-l vedeti, e plin de mazgalituri, desene si tot felul de retete scrise iar si iar. Insa pentru mine totul are sens si ador sa fac lucrul asta. Scrisul de mana mi-a placut din totdeauna, in scoala obisnuiam sa-mi scriu temele de doua ori daca aveam timp, doar ca sa pot scrie de mana. Da, da, stiu.. loooocaaa! Insa acest obicei nu m-a parasit nici acum, mi se pare ciudat de relaxant. In plus, daca linkurile ori paginile web pot sa dispara la fel de usor cum au aparut, un carnetel de notite nu dispare la fel de usor. Ori eu am vreo 3 astfel de carnetele “imprastiate” prin casa, astfel incat, cand ma loveste inspiratia, am mereu la indemana unul sa ma desfasor. Unii ar zice ca nu sunt prea organizata, eu as zice ca asta e de fapt ordine – scrisul ma ajuta sa imi pun ideile in ordine si sa nu uit, nu de putine ori m-am trezit in mijlocul noptii doar ca sa fac o schita, astfel incat sa nu o uit pana a doua zi. Ce v-am spus?! Loooocaaaa!

Acest desert e foarte simplu in esenta lui si desi necesita cateva elemente, toate sunt usor de facut, cu retete super simple si de baza, care nu necesita cunostinte speciale de cofetar ori vreun secret numai de unii stiut. Insa e un desert foarte elegant si de efect chiar, mai ales ca toate elementele pot fi facut cu o zi inainte si asamblate inainte de a le servi. Apoi, eu ador perele si ciocolata, mi se pare una dintre cele mai elegante combinatii si am folosit-o de foarte multe ori in deserturile mele si tot nu ma satur de ea. Delicatetea perelor face casa buna cu gustul puternic al ciocolatei, iar condimentele, desi putine, isi fac simtita prezenta din belsug, caci atat perele, cat si ciocolata sunt ca doua panze albe pentru un pictor – iti permit sa creezi ce vrei tu, cum vrei, stiind ca rezultatul final va fi unul reusit!

Ingrediente:

Pere in sirop:

  • 4-6 pere coapte, dar ferme
  • 5 cani apa
  • 1 cana zahar
  • 1 stea anason
  • 1 baton scortisoara
  • 4 pastai cardamom
  • 1 lingura zeama de lamaie

Crumble de migdale:

  • 60g unt, rece, taiat cuburi
  • 60g migdale, macinate
  • 100g faina alba
  • 1 praf de sare

Tuile de migdale:

  • 1 albus de ou
  • 1 praf de sare
  • 20g zahar pudra
  • 40g faina alba
  • 15g unt, topit
  • Migdale felii

Sos de ciocolata:

  • 150g ciocolata neagra, bucati
  • 100g frisca lichida
  • 50ml lapte
  • 1 praf de sare
  • 1 lingurita extract de vanilie

In plus, veti avea nevoie si de inghetata de vanilie

Mod de preparare:

Pere in sirop:

  1. Combinati apa, zaharul, zeama de lamaie si condimentele intr-un vas si dati in clocot.
  2. Indepartati coaja perelor si scoateti casuta cu seminte. Puneti perele in apa clocotita si fierbeti pentru 30-40 minute pe foc mic pana devin moi, dar isi mentin forma.
  3. Lasati perele sa se raceasca in sirop.

Crumble cu migdale:

  1. Combinati toate ingredientele intr-un robot de bucatarie si pulsati de cateva ori pana la amestecarea completa.
  2. Transferati crumble-ul intr-o tava de copt si coaceti la 180C pentru 10-15 minute sau pana devine auriu si crocant.

Tuile de migdale:

  1. Combinati toate ingredientele intr-un bol si amestecati bine.
  2. Intindeti aluatul in strat subtire pe o hartie de copt, dandu-i forma de cerc. Aveti grija ca cercul de tuile sa fie putin mai amre decat paharul in care veti monta desertul.
  3. Acoperiti fursecul tuile cu felii de migdale si coaceti la 180C pentru 10 minute sau pana devin aurii.
  4. Scoateti din cuptor si cat inca sunt fierbinti, taiati 3 gauri in fiecare fursec. Eu am folosit un dui de patiserie. Ideea e ca mai tarziu veti lasa sosul sa se prelinga prin aceste gauri deasupra desertului.

Sos de ciocolata:

  1. Combinati frisca, laptele si sarea intr-un vas si aduceti la punctul de fierbere pe foc mic.
  2. Luati de pe foc si adaugati ciocolata. Amestecati pana la topirea completa.
  3. Adaugati extractul de vanilie si amestecati bine. lasati sosul sa se raceasca.

Pentru a asambla desertul:

  1. Taiati perele cuburi mici si puneti-le in strat subtire pe fundul unui pahar de desert.
  2. Acoperiti perele cu un strat de crumble de migdale.
  3. Puneti deasupra o portie de inghetata apoi acoperiti paharul cu un tuile.
  4. Turnati sosul de ciocolata peste tuile, lasand sa se prelinga in pahar prin cele 3 gauri facute in tuile mai devreme. Serviti imediat.

pear crumble

{Chocolate Sweet Bread} – Cozonac cu ciocolata

chocolate sweet bread

I can’t conceive Christmas without the traditional Romanian cozonac which is a braided sweet bread filled with either a walnut and chocolate cream, a poppy seed cream or with Turkish delight cubes. Seriously, this stuff is addictive and we make at least 4 every Christmas! However, this doesn’t mean that I’m not open to suggestions and that is what happened with this chocolate sweet bread. I can actually say that it is a mix between a Romanian sweet bread and the famous stollen and it has a fluffy, fragrant chocolate dough plus an airy, rich almond filling. Did I mention the chocolate bits and rum soaked raisins in the dough as well?! If I didn’t, I do it now – the dough is studded with chocolate chunks, both dark and white, and raisins that have been soaked in rum for a few days. Needless to say that these additions make the dough alone absolutely delicious and rich!

But wait as there is more! The dough is buttery and it rises so much! Honestly, I’m not a person who likes working with dough much, but I was really impressed by the amount of tiny air pockets this dough developed and how easy it was to work with it. So easy and enjoyable that I might reconsider working with dough from now on. Exciting times coming in the Pastry Workshop kitchen! In addition to this, I totally loved the airy marzipan filling – in fact, the whole idea of this bread started from the fact that I don’t like marzipan in its raw shape, I find it too sticky and not necessarily appealing, so I thought that maybe mixed with egg white it preserves the taste but it’s less sticky and I was right. So there you have it – the same taste as a stollen, but desguised as a bread is that fancies your taste buds more!

{Chocolate Sweet Bread} - Cozonac cu ciocolata
 
Author:
Serves:: 1 loaf
Ingredients:
Rum Soaked Raisins:
  • 120g raisins
  • ½ teapsoon grated ginger
  • 50g sugar
  • 50g water
  • 50ml dark rum
Pre-ferment:
  • 200g all-purpose flour
  • 150ml warm milk
  • 1g fresh yeast
Chocolate Sweet Bread:
  • The pre-ferment from above
  • 375g all-purpose flour
  • 30g dark cocoa powder
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest
  • 65ml warm milk
  • 15g fresh yeast
  • 100g white sugar
  • 5g salt
  • 180g butter (82% fat), softened
  • Rum soaked raisins
  • 50g dark chocolate chipes
  • 50g white chocolate chips
  • 50g almond sliced
Marzipan Filling:
  • 100g marzipan
  • 1 egg white
  • ½ teapsoon vanilla extract
  • Plus 1 egg yolk for egg wash
Directions:
Rum Soaked Raisins:
  1. Combine the water and sugar in a saucepan and bring to a boil. Cook the syrup just until the sugar is dissolved then remove from heat and add the raisins and ginger.
  2. Let them cool in the syrup then stir in the rum and macerate the raisins at least 1 day, preferably 3 days for a better flavor. Although they can be stored in the fridge in an airtight container for up to 2 weeks.
Pre-ferment:
  1. Combine all the ingredients in a bowl and mix well then cover the bowl with plastic wrap and let the pre-ferment rise at room temperature overnight. Do not skip this step!
Chocolate Sweet Bread:
  1. Combine the pre-ferment, flour, cocoa powder, eggs, vanilla, orange zest, milk, yeast, sugar and salt in the bowl of your mixer.
  2. Knead the dough with the dough hooks for 1 minutes then gradually stir in the softened butter and mix at least 10 additional minutes or until the dough doesn't stick to the sides of the bowl anymore.
  3. Drain the raisins well and fold them into the dough, adding the chocolate chips and almond slices as well.
  4. Cover the bowl with plastic wrap and let it rise at room temperature for 1 hour.
Marzipan FIlling:
  1. Combine the three ingredients in a blender or food processor and pulse until smooth and fluffy.
Finishing the Bread:
  1. Preheat your oven to 400F-200C.
  2. To finish the sweet bread, slightly grease your working surface with vegetable oil then transfer the dough on your working surface.
  3. Using your hands (Don't use a rolling pin as it tends to deflate the dough too much), spread the dough into a rectangular.
  4. Spoon the filling over the dough and spread it into a thin layer.
  5. Carefully roll the dough into a log and place it in a loaf pan lined with parchment paper.
  6. Let the dough rise 20 additional minutes then mix the egg yolk with a tablespoon of milk and brush the bread with this mixture.
  7. Bake at 400F - 200C for 15 minutes then lower the heat to 340F - 170C and bake 30 additional minutes.
  8. Let the bread cool in the pan for 10 minutes then transfer it on a cooling rack.
  9. Slice the bread only when chilled.

 

chocolate sweet bread