Recipe

Little cakes from the Roussillon

  • 11 April 2019
  • min
  • For 12 people
  • Prep Time
  • For 12 people
  • Prep Time

Olivier BAJARD – Meilleur ouvrier de France 1994

Les meilleures RECETTES des Meilleurs Ouvriers de France – Volume 1

Best Recipes - Editions GLD

Ingredients :

  • CHOCOLATE BISCUIT
  • 1 3⁄4 oz egg yolk (2 1⁄2 yolks)
  • 7/8 oz whole egg (1⁄2 egg)
  • 4 tablespoons granulated sugar
  • 3 1/2 tablespoons flour
  • 1 tablespoon unsweetened cocoa powder
  • 1⁄2 oz dark chocolate (70 %)
  • 1 tablespoon melted butter
  • 2 1⁄4 oz egg white (2 egg whites)
  • Pinch
  • Salt
  • SHORT CRUST
  • 4 tablespoons butter, softened
  • 4 1⁄2 tablespoons powdered sugar
  • Pinch
  • Salt
  • 1⁄2 cup plus
  • 3 tablespoons flour
  • RASPBERRY PURÉE
  • 5 oz raspberry purée
  • 1 1⁄2 tablespoons granulated sugar
  • 1 sheet gelatine or 1⁄2 teaspoon powdered gelatine
  • 2 1⁄2 teaspoons water
  • PASTRY CREAM
  • 2/3 cup milk
  • 3 tablespoons heavy cream
  • 1⁄2 teaspoon vanilla seeds
  • 2 tablespoons granulated sugar
  • 1 oz egg yolk (1 1⁄2 egg yolks)
  • 2 1⁄2 teaspoons cornstarch
  • POPPY FLAVORED “DIPLOMATE” CREAM
  • 7 oz pastry cream (see above)
  • 1⁄2 tablespoon natural poppy flavoring
  • 1⁄4 cup heavy cream
  • CHOCOLATE MOUSSE
  • 2 1⁄2 oz dark chocolate “grand cru” 70%
  • 3 tablespoons milk
  • 1 tablespoon granulated sugar
  • 2 oz egg yolk (2 egg yolks)
  • Scant 1⁄2 cup whipping cream
  • GARNISH
  • 7 oz Céret cherries
  • Raspberries Thin chocolate sticks

Material :

  • 12 domes, each 2 1⁄2-inches in diameter
1

CHOCOLATE BISCUIT: Combine the egg yolk, whole egg and 2 tablespoons of the sugar and whip until thickened. Sift the flour and cocoa powder together and fold into the egg mixture. Melt the chocolate to 120° F and incorporate along with the butter.

2

Beat the egg whites with the remaining 2 tablespoons sugar and the salt until stiff. Fold into the chocolate mixture. Pour onto a parchment lined baking sheet, spreading evenly. Cook in an oven preheated to 300 °F for 8 minutes. Cut into 2 1⁄2-inch diameter rounds.

3

SHORT CRUST: Beat the butter, powdered sugar and salt together. Incorporate the flour and mix well. Roll out the dough to 1/8-inch thick. Place on a baking sheet and bake in a preheated 300°F oven for 25 minutes. Cut into 3-inch rounds.

4

RASPBERRY PURÉE: Combine the raspberry purée with the sugar. Soak the gelatine sheet in a cold water, squeeze out excess water, then melt. Stir into the raspberry purée along with the water. Ladle 1 tablespoon of the purée into silicone domes, place in the freezer.

5

PASTRY CREAM: Combine the milk, cream, vanilla and half of the sugar in a saucepan, and bring to a boil. Beat the egg yolks with the remaining sugar and cornstarch until thickened and light lemon yellow.

6

Pour about half of the warm milk mixture into the egg yolks, then pour back into the saucepan with the remaining milk/cream and bring to a boil. Remove from the heat, pour into a bowl, cover with plastic wrap and refrigerate.

7

POPPY FLAVORED “DIPLOMATE” CREAM: Whisk the chilled pastry cream until smooth and stir in the poppy flavoring. Whip the cream and fold into the pastry cream.

8

CHOCOLATE MOUSSE: Melt the chocolate to 120° F. Combine the milk and sugar, bring to a boil and pour over the egg yolk. Pour the warm milk/egg mixture over the chocolate. Whip the cream. Fold the chocolate mixture into the whipped cream.

The chef's advice

WINE RECOMMENDED : AOC Maury rouge • Harmonie entre douceur et fraîcheur, tanins fins • 2008 • 12°C Domaine des Soulanes • (66) MAURY

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