Con­crete el­e­gance

Taste & Flavors - - CONTENT - By Karine Zablit

Serves 6 Prepa­ra­tion time 1h Cook­ing time 1h Re­frig­er­a­tion time 4h Freez­ing time 2h 40 mins

HAZEL­NUT DAC­QUOISE Prepa­ra­tion time 10 mins Cook­ing time 10 + 17 mins

(A dac­quoise is a meringue made with nut pow­der) • 70g egg whites • 30g al­mond pow­der • 40g hazel­nut pow­der • 70g ic­ing sugar • 15g sugar Pre­heat the oven to 170ºc. Roast the al­mond and hazel­nut pow­ders in the oven for 10 min­utes. Sift the ic­ing sugar and add it to the pow­ders once they have cooled down. Beat the egg whites while pour­ing the ic­ing sugar in, in three batches un­til the mix­ture is firm and glossy. Gen­tly stir the nuts and ic­ing sugar mix­ture into the whites with a flex­i­ble spat­ula. Fill a pas­try bag with a large round tip. Line a bak­ing tray with parch­ment pa­per and pipe 6 cir­cles of 8cm. You can trace cir­cles on the un­der­side of the parch­ment pa­per to help you. Cook for 17 min­utes.

ORANGE CON­FIT Prepa­ra­tion time 10 mins Cook­ing time 25 mins

• 2 oranges • 115g orange juice • 65g sugar • 30g Grand Marnier Ex­tract the zest from the oranges with a veg­etable peeler, trans­fer to a small saucepan, cover zest with cold wa­ter and blanch 3 times in boil­ing wa­ter. Cook zest with juice and sugar over low heat un­til translu­cent. Mix with a hand blender. Re­frig­er­ate while prepar­ing the choco­late and orange crémeux.

CHOCO­LATE AND ORANGE CRÉMEUX Prepa­ra­tion time 20 mins Re­frig­er­at­ing 4 hrs

• 100g liq­uid cream • 100g whole milk • 3 egg yolks • 30g sugar • 250g dark choco­late • The zest of 1 orange • 35g Grand Marnier Heat the milk and cream with the orange zest in a heavy-bot­tomed saucepan and let in­fuse for 20 mins. In a large mix­ing bowl, whisk to­gether the egg yolks and sugar un­til they turn a pale gold color. Pour in the fil­tered milk and cream, and cook over the heat un­til it reaches 85ºc, whisk­ing con­tin­u­ously. Pour over the chopped choco­late and mix with the hand blender. Re­frig­er­ate for at least 4 hours.

CRISPY PUFFED RICE Prepa­ra­tion time 5 mins

• 175g dark choco­late • 80g puffed rice Melt the choco­late in a bain marie. Add the puffed rice and mix.

AS­SEM­BLING Prepa­ra­tion time 10 mins Freez­ing time 2 hrs 40 mins

Melt the dark choco­late in a dou­ble boiler or mi­crowave and, with a pas­try brush, brush 6 domes 8cm sil­i­con molds. Let them cool in the freezer for at least 40 min­utes. Fill each choco­late dome ¾ of the way full with choco­late and orange crémeux. Add 2 ta­ble­spoons orange con­fit. Fin­ish with a thin layer of crispy puffed rice. Keep in the freezer 2 hrs then re­move from molds and place on the hazel­nut dac­quoise cir­cles. Thaw in the re­frig­er­a­tor for 2 hours be­fore serv­ing.

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