Categories
Chocolate Cookies Macarons

Chocolate Meringues “S” Shape

Chocolate Meringues

Ingredients

175 g sugar
62 g water
75 g egg whites
37 g sugar
112 g couverture, finely chopped

Directions:

Draw 2 times 2 lines of approx. 10 cm distance each lengthwise on a baking paper with a distance of 3 cm. (This template makes piping so much easier. Thank me later 😉)

Beat egg whites with sugar until soft peaks.
Meanwhile cook sugar syrup to 120 degrees.
Slowly pour in your hot syrup. Make sure the syrup doesn’t touch the Whisk. It’ll crystalize and gets hard. You can’t use the meringue if this happens!
Beat until stiff peaks.
Add your couverture into your warm meringue and fold chocolate in just until the chocolate is covered with the warm meringue. Wait for about 5 minutes until the chocolate melted.
Now gently fold your mixture until it’s well combined. Fold it as little as possible.
Pour the chocolate meringue into a piping bag with a star tip and pipe “S” shape.

Bake at 165 degrees with a slightly opened oven door for about 15 minutes. (You can use a wooden spoon for that.)

Let them cool.

Categories
Cakes Chocolate

Chocolate-Orange Fingers


A stunning dessert with a chocolaty and fruity flavour!

Recipe makes 4 desserts

Fanta cake
Ingredients

60 g eggs
36 g sugar
X salt
X vanilla
28 g grapeseed oil
35 g Fanta (or another soda)
36 g flour
36 g cornstarch
4 g baking powder

Directions:

Sift flour, cornstarch and baking powder together.
Preheat your oven on 175 degrees.
Beat eggs, sugar salt and vanilla for about 10 minutes until the mixture doubles.
Add half of the flour and fold in gently.
Add Fanta and fold in.
Spread the batter onto a baking tray lined up with parchment paper.
Add the rest of the flour and bake the cake for about 20 minutes.
Cut into rectangles.
You can freeze the leftover for up to 3 months.

Orange Tuiles

Ingredients

20 g orange juice
6 g Grand Manier
6 g zest of orange
60 g powdered sugar, sieved
16 g flour, sieved
20 g butter

Directions:

Melt butter.
Preheat your oven on 165 degrees.
Mix orange juice, orange zest and powdered sugar in a bowl.
Add flour and melted butter.
Spread it thinly on a baking tray lined with parchment paper.
Bake for about 15 minutes and let it cool.
Crush them in a bowl with a rolling pin.

Chocolate-Orange Crunch

Ingredients

20 g candied orange cubes
60 g orange tuiles, crushed
20 g puffed rice, coated in chocolate
26 g milk couverture
40 g praline
10 g Grand Manier

Directions:

Melt milk couverture and add praline.
Add candied orange cubes and clementine tuiles.
Press it in a round ring.

Cinnamon Ganache Monteé
Ingredients

200 g heavy cream
5 g cinnamon, grounded
60 g white couverture
10 g Baileys
3 g gelatin

Directions:

Soak the gelatin in cold water for 10 minutes.
Heat up heavy cream with cinnamon. (Does not have to boil)
Cover with a bowl of white couverture for about 15 minutes. Two in one: Heavy cream mix is infusing and couverture is melting.
Pour heavy cream over the melted couverture.
Add the gelatin and mix with a whisk.
Add Baileys, cover with plastic foil and chill for at least 4 hours.
Whip the mixture until soft peaks.

Orange Insert

Ingredients

90 g orange juice
1 g gelatin

Directions:

Heat up orange juice and add gelatin. It doesn’t have to boil. It just has to be a little warm so the gelatin can melt.
Fill up a mold or whatever you have. I used a square shaped container. (Mine was 14x14cm/ 5.5 inch x 5.5 inch)
Freeze for at least 4 hours.
Cut into rectangles. Make sure they are a little bit smaller than your silicon mold.

Pipeable Milk Ganache
Ingredients

40 g milk couverture
70 g heavy cream

Directions:

Melt milk couverture.
Pour in the cream and refrigerate for 30 minutes.
Whip to soft peaks.
Pour into a piping bag with a petal tip.
If you don’t have a petal tip you can simply cut your piping bag.

Assembly

Place your chocolate-orange crunch onto a plate.
Add your frozen cinnamon ganache monteé. (I used a red cacao spray to get a nice velvet effect)
Garnish with blueberry, raspberry, peppermint and gold leaf.

 

 

Categories
Chocolate

Peppermint-Strawberry Panna Cotta Dessert


Today I’m back with a fresh spring dessert! Hope you guys are all doing fine! Take care!

Strawberry center

Ingredients

60 g strawberry puree
1 g gelatin

Directions:

Heat up strawberry puree and add gelatin. It doesn’t have to boil. It just has to be a little warm so the gelatin can melt.
You can add some powdered sugar if your strawberries are too sour.
Fill up a mold or whatever you have. I used a PVC sheet to make a pipe.
You can also use plastic folders.
Freeze for at least 4 hours.

Peppermint Panna Cotta

Ingredients

225 g heavy cream
22 g sugar
10 g peppermint, chopped (I put 25 g inside BUT I’m a hardcore peppermint lover)
x vanilla
3 g gelatin
green food colouring

Directions:

Soak gelatin in cold water for about 10 minutes.
Mix Peppermint leaves, heavy cream and green food colouring with an immersion blender.
Bring the heavy cream-peppermint mixture and sugar to a boil.
Let it infuse for about 15 minutes.
Add the gelatin.
Stir well with a whisk.
Let it cool down to 32 degrees.
Fill it half way through in a silicone mold and add your frozen strawberry center.
Fill it up with the remaining panna cotta and freeze for at least four hours.

Chocolate sponge cake

Ingredients

100 g egg
70 g sugar
62 g flour
8 g cocoa powder

Directions:

Beat the eggs and sugar for 10 minutes until the mixture has doubled.
Add the sifted flour, cocoa powder and fold it in.
Spread the mixture on a baking tray covered with baking paper.
Bake at 190-200°C for about 15 minutes.
The sponge cake is done when you can touch the surface and it bounces
back.
Cut the sponge cake and freeze until you’re ready with your chocolate
hazelnut coating.

Chocolate-Hazelnut Coating


Ingredients

300 g dark couverture, tempered
20 g grapeseed oil
50 g hazelnuts, chopped

Directions:

Combine everything.
Dip your frozen sponge cakes.

Pâte Sucrée/ Sugar dough

Ingredients

62 g soft butter, soft
50 g powdered sugar, sieved
25 g eggs, room temperature
125 g flour, sieved
2 g salt

Directions:

Mix soft butter and powdered sugar in a bowl until it’s just combined.
Add the eggs and mix. (Always make sure that everything has the same temperature when you make cakes, sponge cakes, etc. it homogenizes better)
Add flour, salt and knead until smooth.
Wrap in plastic and rest in the fridge overnight.
Roll out the cooled dough to 3 mm and cut out the desired shape with a cookie cutter.
Cool for 30 minutes and then bake in the oven at 170°C for 10 minutes and let them cool completely. Make sure it doesn’t get brown. The tart is perfect when it has no color.
You can freeze the leftover sugar dough for up to 2 months.

Assembly

Place the baked sweet dough on a plate. (use marmalade as glue)
Spread some strawberry marmalade on top.
Add your chocolate covered sponge cake.
Spread on some marmalade again.
Place the frozen peppermint panna cotta on top.
Garnish with strawberries, gold leaf and chocolate feather.

Categories
Chocolate

Strawberry Eclairs


Choux pastry/pâte à choux

Ingredients

34 g water
34 g milk
34 g butter
4 g sugar
1 g salt
52 g flour, sifted
84 g eggs

Directions:

Bring water, milk, butter and sugar to a boil.
Add flour and salt and stir thoroughly with a spatula at a slightly reduced heat until the mixture comes away from the bottom of the pan.
Remove the mixture from the heat, put it into a mixing bowl and let it cool slightly.
In the mixer, gradually add eggs to the mixture.
Pour the batter into a piping bag with a round-shaped tip and pipe as desired.
Freeze for 2 hours.

Choux pastry coating

Ingredients

54 g butter
68 g sugar
56 g flour, sifted
11 g almond flour, sifted
x red food color

Directions:

Mix butter and sugar together.
Add the rest and knead until it’s just combined.
Add a few drops of red food colouring.
Place dough between two guitar sheets or plastic folder and roll it out as thin as possible.
Place it in the freezer for about 3 hours.
Cut frozen choux pastry into 10 cm long pieces and lay them on a baking tray lined with parchment paper.
Cut frozen choux pastry coat into 10.5 x 3 cm rectangles and place them on top of the choux pastry.
Because the choux pastry coat is very thin you have to work fast here. If it gets to soft place it back in the freezer.
Place it in the freezer for 30 minutes.
Preheat your oven to 200 degrees and bake for 10 minutes.
Bake it another 20 minutes at 180 degrees. (Do NOT open the oven door)
Let them cool completely.

Strawberry cremeux

Ingredients

75 g strawberry puree
100 g heavy cream
72 g egg yolks
40 g sugar
1 g gelatin

Directions:

Bring strawberry puree and heavy cream to a boil.
Meanwhile beat egg yolks and sugar.
Add hot strawberry mixture to the egg yolks and mix well.
Pour it back into the pan.
Bring it to 80 degrees.
Whisk continuously.
Add gelatin.
Cover with plastic foil. (it should touch the surface so no skin will form)
Let it cool.

Vanilla whipped cream
Ingredients

100 g heavy cream
x vanilla

Directions:

Whip heavy cream with vanilla.
Pour it into a piping bag.

Chocolate decoration

Ingredients

100 g dark couverture (1)
50 g dark couverture (2)

Directions:

Melt dark couverture (1) to 45 degrees.
Add dark couverture (2) and mix until it reaches 28 degrees.
Now bring it to 32 degrees.
Pour the temperature couverture onto a guitar sheet and add another one on top.
Roll it out as thin as possible and wait until it starts to set.
Cut rectangles with a knive.

Layers

Cut off the top of the eclairs.
Pipe in some strawberry rhubarb marmalade into the eclairs.
Fill it up with vanilla whipped cream.
Add the éclair “lid”.
Pipe strawberry cremeux in spiral movements.
Add your chocolate decoration.
Pipe little drops of your remaining vanilla whipped cream onto the chocolate decoration and add some chocolate crumbles. (I used some chocolate crunch form my last dessert)
Add gold leaf and you’re done!

Categories
Cakes Chocolate Mirror Glaze

Choco Passion Fruit Marble Mirror Glaze


This dessert is all about chocolate and passion fruit! I’ll show you how to get a beautiful marble effect by using mirror glaze

Choco Passion Fruit Marble Mirror Glaze

Pâte Sucrée/ Sugar dough

Ingredients

62 g soft butter, soft
50 g powdered sugar, sieved
25 g eggs, room temperature
125 g flour, sieved
2 g salt

Directions:

Mix soft butter and powdered sugar in a bowl until it’s just combined.
Add the eggs and mix. (Always make sure that everything has the same temperature when you make cakes, sponge cakes, etc. it homogenizes better)
Add flour, salt and knead until smooth.
Wrap in plastic and rest in the fridge overnight.
Roll out the cooled dough to 3 mm and cut out circles with a round cookie cutter (12 cm diameter)
Cool for 30 minutes and then bake in the oven at 165°C for 10 minutes and let them cool completely. Make sure it doesn’t get brown. The tart is perfect when it has no color.

You can freeze the leftover sugar dough for up to 2 months.

Chocolate Sponge Cake

Ingredients

53 g whole egg, room temperature
37 g sugar
37 g white flour, sifted
3 g cocoa powder

Directions:

Beat the eggs and sugar for 10 minutes until the mixture has doubled.
Add the sifted flour and cacao powder and fold it in gently with a spatula. (You don’t want to lose the air that you whisk in the egg mixture)
Bake for about 15 minutes at 190-200°C.
Let it cool completely. (If you prepare the sponge cake a day before cover
it with plastic foil so it doesn’t dry out.)
Cut it out with a tartelette ring and with a smaller ring in the middle.

Tips:

To check if the sponge cake is done, press in with your finger:
If the imprint of the finger remains, it is still not good.
When the imprinted area comes up again, it is good.

Chocolate mousse

Ingredients

135 g heavy cream, cold
3 g gelatin
55 g egg yolks
165 g sugar
66 g milk
108 g dark couverture

Directions:

Whip up heavy cream to soft peaks.
Bring milk to a boil.
Meanwhile mix egg yolks, sugar and salt together.
Add hot milk to the egg yolks mix and pour it back into the pan.
Bring it to 80 degrees.
Whisk continuously.
Add gelatin.
Pour it into a bowl with dark couverture.

Let it cool.
Fold in whipped cream.

Passion Fruit tuiles

Ingredients

80 g powdered sugar, sieved
20 g passion fruit juice
12 g water
20 g flour, sieved
26 g butter

Directions:

Melt butter.
Preheat your oven on 165 degrees.
Mix passion fruit juice, water, and powdered sugar in a bowl.
Add flour and melted butter.
Spread it thinly on a baking tray lined with parchment paper.
Bake for about 15 minutes and let it cool.

Choco Passion fruit crunch

Ingredients

35 g crumbles
50 g puffed rice covered with chocolate
100 g passion fruit tuiles
78 g dark chocolate

Directions:

Crush passion fruit tuiles into small pieces.
Mix everything together, put it into a bag.
Put in the fridge for about 30 minutes.
Let it cool in the fridge until it gets hard.
Crush until you get crumbles.

Passion fruit glaze

Ingredients

90 g heavy cream
110 g passion fruit puree
150 g sugar
40 g glucose
8 g gelatin
75 g white couverture
X yellow food coloring
75 g dark couverture
X black food colouring

Directions:

Soak gelatin in water for 10 minutes.
Heat up heavy cream, passion fruit puree, sugar and glucose to 103°C.
Add gelatin and mix everything.
Now divide into two bowls.
Add dark couverture in one bowl and add black food colouring.
Add white couverture in the other bowl and add yellow food colouring.

Layering

Pour chocolate mousse into a piping bag with a round tip.
Fill the silicon mold half way through and add your chocolate sponge cake.
Fill it up with chocolate mousse and add the choco passion fruit crunch.
Freeze overnight.

Glazing

Use mirror glaze at 28 degrees.
To get a marble effect layer both mirror glaze in a measuring cup.
Pour mirror glaze over the frozen cakes.
I added some crumbles on the side.
Place it onto the baked sweet dough.
Add some gold leaf and you’re done!