Забележка: Тези рецепти са адаптирани от “Десерти от Пиер Херме” от Дори Грийнспан. Авторско право 1998 от SOCREPA и Dorie Greenspan. Препечатано с разрешение на SOCREPA. Публикувано от Little, Brown.
These recipes are adapted from “Desserts by Pierre Hermé” by Dorie Greenspan. Copyright 1998 by SOCREPA and Dorie Greenspan. Reprinted with permission from SOCREPA. Published by Little, Brown.
Note: This recipe makes 1 cake.
Ingredients: For the cake: 1 9-inch Genoise
For the coffee syrup: 1/2 cup simple syrup 5 ounces (2 packed cups) finely ground coffee 1/2 teaspoon instant espresso or instant coffee
For the mousse: 1 3/4 cups heavy cream 2 large eggs, at room temperature 4 large egg yolks, at room temperature 10 grams bittersweet chocolate (preferably Valrhona Manjari), roughly chopped 1/2 cup sugar 3 tablespoons water
For the ganache: 10 1/2 grams bittersweet chocolate (preferably Valrhona Noir Gastronomie), finely chopped 2 tablespoons Dutch-process cocoa powder 1 1/4 cups heavy cream
For the cocoa almonds: 1 1/2 cups sliced blanched almonds 1/2 teaspoon Dutch-process cocoa powder 2 tablespoons simple syrup
Instructions: 1. To make the coffee syrup: Pour 2 tablespoons of simple syrup into a small bowl, cover, and chill to use later for the cocoa almonds. Reserve the remaining syrup for later use. Place a double-layered cheesecloth on a dampened kitchen towel and set it over a small bowl; set aside. 2. In a medium saucepan, bring 2 cups of water to a boil. Add the ground coffee, stir, and immediately pour the mixture through the cheesecloth-lined strainer. You should have about 3/4 cup of very dark coffee. Stir in the instant espresso and the simple syrup. Reserve. (The coffee syrup can be made up to a week ahead and stored in the refrigerator.) 3. To make the mousse: Whip the cream until it holds medium peaks, then cover and chill. In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and yolks on low speed for a few seconds, just to break them up; set aside while you prepare the chocolate and sugar syrups. 4. Melt the chocolate in a microwave oven or in a metal bowl set over a saucepan of simmering water. Remove the chocolate
27.04.2023 @ 09:51
These recipes are adapted from “Desserts by Pierre Hermé” by Dorie Greenspan. Copyright 1998 by SOCREPA and Dorie Greenspan. Reprinted with permission from SOCREPA. Published by Little, Brown.
Note: This recipe makes 1 cake.
Ingredients:
For the cake:
1 9-inch Genoise
For the coffee syrup:
1/2 cup simple syrup
5 ounces (2 packed cups) finely ground coffee
1/2 teaspoon instant espresso or instant coffee
For the mousse:
1 3/4 cups heavy cream
2 large eggs, at room temperature
4 large egg yolks, at room temperature
10 grams bittersweet chocolate (preferably Valrhona Manjari), roughly chopped
1/2 cup sugar
3 tablespoons water
For the ganache:
10 1/2 grams bittersweet chocolate (preferably Valrhona Noir Gastronomie), finely chopped
2 tablespoons Dutch-process cocoa powder
1 1/4 cups heavy cream
For the cocoa almonds:
1 1/2 cups sliced blanched almonds
1/2 teaspoon Dutch-process cocoa powder
2 tablespoons simple syrup
Instructions:
1. To make the coffee syrup: Pour 2 tablespoons of simple syrup into a small bowl, cover, and chill to use later for the cocoa almonds. Reserve the remaining syrup for later use. Place a double-layered cheesecloth on a dampened kitchen towel and set it over a small bowl; set aside.
2. In a medium saucepan, bring 2 cups of water to a boil. Add the ground coffee, stir, and immediately pour the mixture through the cheesecloth-lined strainer. You should have about 3/4 cup of very dark coffee. Stir in the instant espresso and the simple syrup. Reserve. (The coffee syrup can be made up to a week ahead and stored in the refrigerator.)
3. To make the mousse: Whip the cream until it holds medium peaks, then cover and chill. In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and yolks on low speed for a few seconds, just to break them up; set aside while you prepare the chocolate and sugar syrups.
4. Melt the chocolate in a microwave oven or in a metal bowl set over a saucepan of simmering water. Remove the chocolate