Young Guns: two mouth-wa­ter­ing desserts

Taste & Flavors - - CONTENT -

Chef in the mak­ing, Christophe Tor­bay

Aych el saraya with black choco­late Serves 6 in­di­vid­ual pieces 8cm in di­am­e­ter Prep/cook­ing 1 hr 10 mins Re­frig­er­a­tion time 6-8 hrs IN­GRE­DI­ENTS

For the black choco­late mas­car­pone cream • 25g caster sugar • 50g dark choco­late with 70% of • co­coa • 250ml fresh liq­uid cream • 250g Mas­car­pone (Ital­ian cream

cheese) For pocket ap­ples with car­damom • 4 peeled ap­ples • 1L wa­ter • 500g white sugar • 1 tsp cin­na­mon • 1 tsp car­damom pow­der • 1 tsp vanilla pow­der For syrup • 200ml syrup used for ap­ple

poach­ing • 200g sugar • Orange blos­som wa­ter For as­sem­bly • 18 slices bread • Crushed hazel­nuts

PREPA­RA­TION

For the choco­late-mas­car­pone cream: Chop the choco­late with a knife then put in a bowl. Pour the fresh cream over the sugar in a saucepan and mix well with a whisk. Put the pan over a low fire un­til the mix­ture boils. Then, set the pan aside, pour the hot cream on the chopped choco­late while hand-whisk­ing the mix till the choco­late is com­pletely melted. Set aside to cool. Keep the bowl 6 to 8 hours in the re­frig­er­a­tor. Be­fore be­ing used, the prepa­ra­tion should have a tem­per­a­ture of 4ºc. Peel and slice the ap­ples. Pour the sugar into a large saucepan, add wa­ter and mix. Add the ap­ples and spices, then heat the wa­ter on a low fire for 20 min­utes. Once cooked, place them in an air­tight con­tainer and al­low to cool at room tem­per­a­ture. The next day, pour the re­frig­er­ated cream into a bowl and whisk us­ing an elec­tric stand mixer at medium speed un­til it is al­most firm but still frothy. Put the Mas­car­pone in a bowl and whisk it un­til it at­tains a creamy con­sis­tency. Us­ing a spat­ula, re­move 1/3 of the whipped cream and gen­tly mix it with the Mas­car­pone. Then, pour the Mas­car­pone mix­ture over the rest of the cream and mix un­til the spread be­comes ho­mo­ge­neous be­fore stor­ing it in the re­frig­er­a­tor. Pre­heat oven to 200ºc. Us­ing an 8cm di­am­e­ter pas­try cut­ter wheel, draw cir­cles in each slice of bread. Place on a bak­ing sheet and bake for 7-8 min­utes. Al­low time to cool. Col­lect 200ml poached ap­ple syrup and pour into a saucepan. Add 200g of white sugar, orange blos­som wa­ter wa­ter and mix. Heat over medium flame and al­low to boil for 2 min­utes. Put the choco­late-mas­car­pone mix in a creamer with a smooth-tip nut head. On a serv­ing plat­ter, place a slice of bread and soak it with the syrup us­ing a syrup brush. Place a piece of ap­ple in the cen­ter and dec­o­rate each piece of the outer rim with small round cream puffs. When fin­ished, re­peat once more. Top it off with a slice of bread over the cream on each piece. Sprin­kle all the cakes with crushed hazel­nuts then re­frig­er­ate un­til ready to serve.

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