Chocolate raspberry dessert

For the anniversary of my darling, I realized that chocolate raspberry dessert:

It consists of two layers of pistachio dacquoise slathered on the bottom and covered with dark chocolate on top of raspberry topping. Between the biscuits is a layer of chocolate mousse. A raspberry glaze covers the cake. 

The bitterness and sweet dark chocolate go very well with the acidity of the raspberry. Delicious! I will try again with classic dacquoise (just ground almonds) because I think the pistachio did not bring much here except a little crunch!

Frangipane cream (Crème frangipane)

I prepared this frangipane cream for making my first Bourdaloue pie that is a classic pie CAP program . I am surprised and delighted to see that most of the recipes I tested does not require much modification, it is more a matter of technique to acquire !
I think I got this recipe on a blog but could not find her name ... For now .

Frangipane cream pie Bourdaloue :

Ingredients :

Almond cream
100g of butter
100g icing sugar
100g ground almonds
100g egg
Rum 10g ( 2 tbsp )

Custard
20cl whole milk
2 egg yolks
30g sugar
20g cornflour
QS vanilla powder

Technique:

Prepare the almond cream.
1 - Beat the butter with a whisk briskly.
2 - Add the eggs , rum and sifted icing sugar .
3 - Add the almond powder and mix gently with a whisk to not aerate not the preparation (and risk the cream swells during cooking !).
4 - Filming and chill .

Prepare the custard.
5 - Boil the milk flavored with vanilla powder in a saucepan.
6 - Mix the egg yolks , sugar and cornstarch in a bowl in the meantime. Whisk the mixture without bleach .
7 - Pour the boiling milk in the preparation and whisk . Then pour the mixture into the pan on high fire beating.
8 - When the custard is ready, spread it on a plate and film in contact.
9 - Take a few minutes in the refrigerator.

10 - Resume custard and relax with almond cream .

First test :

OK.

Sweet Pastry (Tarte sucrée)

This weekend, I made a Bourdaloue pie preparing poached pears, a frangipane cream and sweet pastry. The recipe is in proportion given in the book of Pierre Hermé PH10 but reduced to 250g of flour. I made enough dough to line a Ø22cm circle and Ø17cm circle and the pastry was very good! For cons, I chose to prepare the pastry by hand and not with a tfood processor (unlike the book) to be sure not to overwork the pastry!

Sweet pastry: 

Ingredients: 
250g plain flour (type 45)
95g icing sugar
60g egg
150g of butter
30g almond powder
1 g of salt from Guerande
QS vanilla

Technique: 
1 - Sift flour separately and icing sugar.
2 - Mix the icing sugar with the egg, almond powder, salt and vanilla.

3 - Then add the softened butter and mix.

4 - Add the flour and mix until a ball. Mill it once.

5 - Chill at least 30 minutes.
6 - Roll out the pastry to 0.5 cm.

7 - Expand discs diameter slightly larger than the circles.

8 - Butter circles, darken and cut the excess pastry

9 - Replace cool for at least 30 minutes before cooking.

In the case of the Bourdaloue pie, the baking of the pastry takes place simultaneously with the filling. But for a lemon pie, for example, the pastry must be cooked before at 170 ° C for 25-30 min depending on the size of the circle.

First test: 

OK. Review the quantities down for not have too much excess pastry during the practical examination of the CAP.

Chocolate mousse bomb pasta (Mousse au chocolat pâte à bombe)

Thismousse is used in the preparation of the chocolate Royal . I made on the occasion of the birthday of my darling and valid it without hesitation. The recipe has no real difficulty and is really delicious !

Chocolate mousse bomb pasta : (For about 800 g )

Ingredients:
115 g of egg yolk
100 g of syrup at 60 ° Brix
400 g of cream at least 30 %
200g black cover 70%

Technique:
1- Gather materials and weigh ingredients.
2 - Prepare the syrup by mixing 75g of sugar with 57ml water . Boil the syrup until 118 ° C and put the pan in a bowl ice water to stop the cooking syrup .
3 - Beat the egg yolks and add the syrup. Whisk until obtenting a creamy preparation.
4 - Melt the chocolate in a bain- marie grated without exceeding 45 ° C in order to incorporate it warm .
5 - Whip the cream in chantilly.
6 - Stir in chocolate cream eggs .
7 - Add spatula whipped cream , mixing well to obtain a homogeneous preparation.

First test :

OK.

Crème pâtissière au chocolat (chocolate custard)

I tested yesterday and validate this recipe for chocolate custard filling for éclairs and religieuses. Technically, I'm not completely at the point since my cream was grainy but gustatorily, it was very good so I intend to keep it like it is.

Custard Chocolate: (approximately 800 g)

Ingredients:
70 cl whole milk
Sugar 120 g
50 g of cream powder ( powder or cornstarch )
120 g of egg yolk ( ~ 6 )
50 g unsalted diced butter at room temperature
120 g dark chocolate 70%

Technique:
1 - Measure the milk and place in a saucepan .
2 - Bring to a boil and meanwhile, mix the powder and sugar in a bowl dry . Separate the yolks and whites of incorporating into the device. Mix without whitening preparation.
3 - Pour a little boiling milk on the device stirring .
4 - Put the mixture into the pan and boil over high heat , whisking (minimum 1 min 30 health issues ) .
5 - When the preparation thickens , remove from heat and add butter and grated chocolate.
6 - Spread the mixture on a film plate and wrap in cling film carefully .
7 - Let it cool in the refrigerator immediately .

First test :
I think I did not heated fast enough milk because a film of caramelized milk is formed at the bottom of the pan before the milk mud. This film was found in the preparation step 4, so I had to use a strainer to prevent it remains in the cream. It was grainy probably due to the manipulation that I can do. A remake so well for the master.

Pâte à choux (Puff pastry)

I began my apprenticeship with the preparation of chocolate éclairs. In this article, I will keep track of the difficulties in making puff pastry. In parallel with this, I will keep an updated article on the creation of a chocolate custard.
In fact, I've had the opportunity to test making puff pastry by making Gougères there are more than a year here. I had recovered a recipe on the internet but I can not remember the site and now my goal is specific:
- Test and validate a recipe for puff pastry.
- Master the technique of mounting / set chouquette, éclair and Paris-Brest.
- Adopt good hygiene practices in a laboratory.

I used this recipe for puff pastry and I valid it. It is tasty and has nothing to envy to that of the bakery downstairs from my flat.

Puff pastry recipe : (for 16 éclairs / éclairs 6 + 6 religieuses + chouquettes / 8 salambos + 8 éclairs / a Paris-Brest Ø20cm + 8 individual /12 salambos / 16 individual Paris-Brest)

Ingredients: 
80g unsalted diced butter at room temperature
100 mL water
150 mL of whole milk
1/2 teaspoon salt
1 tbsp sugar
150g flour T45
5 medium sized eggs

Technique:
1 - Prepare all ingredients and equipment needed. Sift the flour into a bowl.
2 - Melt the butter with the diced mixture of water, milk, salt and sugar in a saucepan.
3 - Remove from heat and add flour all at once. Whisk then make a ball (pap) with the spatula.
4 - Put the bread soup on the fire to dry the dough about 2 minutes. The mixture should come off the bottom of the pan.
5 - Set the puff positioning the sleeve 5 mm above the greased baking sheet and lightly floured.
6 - Glaze brush and regularize the surface of puffs.
7 - Scratch with a fork soak in cold water (for the éclairs).
8 - Cooking static heat 25-30 minutes (for the éclairs). Open the door of the oven halfway through cooking to release the steam that escapes puffs and facilitate their swelling.

First test: 
Steps from 1 to 4: OK
Step 5: in progress. The gesture is awkward. puffs are not of the same caliber.
Step 8: I have a gas oven which I have not yet mastered the temperature. So, after over an hour of cooking, I pulled out my puffs of the oven. The bottom plate were cooked while the other two had puffs that deserve more cooking. It is therefore not won!