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Page generated in 0,409 seconds (s) with the aid of 54 request (s).The kitchen of Mercotte:: Macaroons, verrines, and chocolate.
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Small pot in the star anise, the cr meux Guanaja in the coffee according to Guy chiqsal.de
in categories:
Let us continue the exploration of the recent publications, with today the book of rewarding this year by one 2eme star to the guide Michelin, this MOF who has chaired the association for a long time of That today's is rich in tastes and extremely air: A small pot in the star anise, creamy Guanaja who links thick one Genoese to the chocolate, a creamy Guanaja coffee, a Bavarian in the star anise and a sillabub in the coffee. Be not allowed to impress by the number of successive layers, it is complicated in no way, it is enough to accomplish every stage easy, zen, and result is really worth there!
You do not like the coffee? Not serious, free to you to use your imagination, why not to replace him with the orange, spices, mint, finally by something that you like. It is also this recipes, to use a base admitted and to appropriating it by visiting again it!
As in the small pot the Genoese is a bit concealed by creamy Guanaja, here is that she resembles before dressage
The recipe for 8 persons:
The Genoese in the chocolate: 125g of sugar, 125g of flour, 10g from cocoa to powder, 25g of well-blended butter, 2 eggs, possibly butter and flour for the mould, a baby cold espresso for the imbibage.
Take eggs up and the sugar in the bath marries. When the mixture is lukewarm continue beating it in the robot or in the electrical whip up to complete cooling. Incorporate delicately in the maryse the flour sieved with the cocoa. Blend the butter melted in a small quantity of the apparatus then incorporate this mixture in the rest of paste. Pour Guanaja coffee into one creamy: 90g of chocolate Guanaja, 50g of coffee beans, 40g of sugar, 2 yellow of eggs, 12cl of whipping cream, 12cl of milk.
Crush coffee beans roughly with the bottom of a saucepan this walks very well. Boil the milk and the cream and let brew the crushed coffee 10min. Meanwhile blend the sugar and the yellow, without try to whiten them too much. Pour over the hot milk and cook again as for a custard. Melt the chocolate in the bath marry, filter the hot cream and pour it in 3 steps on the chocolate by emulsifying in the maryse to get creamy one smooth and smooth.
The Bavarian in the star anise: 6 stars of star anise, 40g of sugar, 1 yolk, 1 leaf of gelatine, 125g of milk, 200g of sparkling whole whipping cream taken up.
Blend the sugar and the yellow to dissolve the sugar well without trying therefore to whiten the apparatus too much. Soak the gelatine in a lot of cold water. Boil the milk and let brew the star anise under cover some minutes. Add the milk perfumed in the mixture yellow and sugar and cooked as a custard. Pass to Chinese and keep stars for final decoration. Add the spun gelatine, get cold then incorporate the sparkling whipped cream.
The sillabub in the coffee: 30g of coffee beans, 160g of whipped cream, 35g of yellow of eggs, 70g of syrup in 28 or 35g of sugar + 35g of water.
To get the syrup, bring to the boil simply the sugar and the water. Make brew the roughly crushed coffee there. Pass to Chinese. Take up the yellow of eggs and the syrup deeply by stinking up to the cooling of the apparatus. Incorporate then delicately the cream taken up in light Chantilly cream, that is not too much firm.
Dressage:
Dispose in the bottom of the verrine a circle of Genoese watered with cold coffee, poach over a layer of creamy Guanaja. Let take expenses 1 hour in. Add the Bavarian to the star anise and end with the sillabub in the coffee. Decorate with a little cocoa in powder, a star of star anise, a bit of green for colour and piece of pod of vanilla - here ancient used pods perfuming my sugar, where from light crystallisation on the photo it especially allowed me to hold the lid given limited access of pots.
Small knack to make easier life: raise this dessert according to the realisation of its components, what allows the refrigerator during cooling to prepare the following cream.
A good reason to accomplish this recipe: he is going to remain you full of whites of eggs. To you macaroons! She is not nice life?
Conclusion: proportions are extremely definite what is worth being underlined, I had the same pots of presentation as those of the illustration of the book and as I divided the recipe by 2 with rigour and good I got exactly hair, 4 small pots.
It is also possible to raise in glasses in knocked.
Useful or trivial explanation:
Genoese: Diverted from a paste with cookies, paste in Genoese is a beaten paste. Fact to augment the volume by beating in heat eggs and sugar and by incorporating delicately in the cooled down apparatus flour and well-blended butter allows to get a paste in the sparkling and light aspect with an alv ol e texture. Used as base by dessert, she can be, as here, flavoured.
Chinese: Round strainer.
Incorporate delicately in the maryse: Make a movement down-top with the maryse on the basis of the centre of the bowl while making it turn of the other hand, to get a light and homogeneous mixture. Of course you know that to Emulsify in the maryse: According to the principle of chocolate cream filling, blend 2 not miscible components to get an optimum texture. Selon le principe de la ganache, m langer 2 composants non miscibles pour obtenir une texture optimale.
Guanaja: Plain chocolate of cover in 70 % from Valrhona, from South America.
Star anise: The other name of the Chinese anise, than one are very easily rather found besides in the ray "herbal tea" than "spices" of supermarkets.
Seat at the back: Raise with the aid of a forcing bag
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It is the holiday of green peas: episode two, Jean Sulpice version Cookies of Parmesan and crispy green peas and in bonus, court of kitchen in the mountain.
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40 Grains of Salt deposited for Small pot in the star anise, the cr meux Guanaja in the coffee according to Guy chiqsal.de
Hu # another dessert to damn itself seems to me! Preparation though a bit long perhaps planned the day before or in several stages and this, this goes to me: it is a question of organisation as you want yourself saying it to us and I appreciate a lot this point of view which I apply to maximum.
Thank you Mercotte for this original recipe.
It is promised, from the finished receptacle, I make the recipe!
She attracts me too much!
In very very quickly!
Matthieu
on June 17th, 2009 in 10:20
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Good morning first of all!
My name is Laura, student, and I accomplish a questionnaire as part of a file.
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26
Posted by raphaelle
Good morning,
I no problem with the coffee, I love in a limit way addictive. On the contrary, you who always rapelle us that recipes can adapted etre, that suggererait-tu to somebody who is not well-blended fan of anisic tastes?? I thought has of let us beat of canelle or of the feve tonka, but I am afraid to lose the quoting "freshly " of the star anise. Ideas?
Otherwise as of hab, recipe tres tempting, very apparently explained and magnificently illustrated. Bravo!
Martine: Always prem' s bravo! organised yes it is exactly this and it is too good in more
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Thierry: they cannot any credit, the already left cardboards and all equipment, but ok, there is enough of not very fortunately
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Argone: you are lucky, but ok, here in Savoy we are not feel sorry either, far off! but This restaurant there it is in the programme also!
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Aur : and thank you also for yours of photos!! star anise and sweet but let us see, it is classical!!!
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Horsie: The chocolate it is every the year fortunately
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Matthieu: fingers are crossed
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Ann: some tea, but yes of course, I trust in you.
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Choupette: surprises me, I am sure that the next also attracted you, they are going to see!! too easy and too light anyway!
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Ottoki: no problem, the lindt is quite a lot of whole
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Tiuscha: and yes pertinent Ain' still I have to free myself and this it is the most difficult
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Ansophil: well needs to be of cheerful mood, it is so much better!!
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Rapha lle: cinnamon it is rather well of very really, liquorice also this goes well with the chocolate finally it is necessary to see according to tastes of each
[] bravo for proportion and proportions of this recipe, too good! And the same battle as for the small pot in the star anise, for recalcitrants in the coffee, you have only to flavour the milk in another way and in [...]
I am not very coffee for desserts, but I love the star anise also I am going to leave the recipe such which. But I have absolutely to obtain this book of Guy Lassausaie!
I did not waste time I have accomplish the recipe for my diner of Saturday! it is a wonder, the subtlety of the coffee in the creamy and the sillabub is perfect.
Still thank you Mercotte.
Superb recipe: after a meal in the sun Parisian which knocks a bit at present (let us use it) this very cool verrines is very nice.
It is a pity that my stars of star anise were a bit ancient
Thank you!
Good morning, Mercotte
Know you smartness of cooking of an octopus whom I would like to prepare in sauce and in salad.
In these waiting.
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