The pastry has, for me, all the features of the game. We just reflected
these days to read and browse through the biographies of some well-known pastry desserts. They are that you
Confectioners.
I do not think you can improvise anything in life. Much less in Baking.
They have studied hard to get on top. Attended prestigious schools, made of high-class workshops, watched for hours to build the desserts I had in mind. In short, they know and put into practice the principles of pastry bases, guiding the evolution, we anticipate the news.
pastry, for me it is just like a game. A serious game that forces me to think about what I do, learn rules of construction, the humility of the error, to think about my boundaries and also decide who can continue to be only a delightful game. Only?
But meanwhile, I have fun. Gee, if I enjoy it. Why to be a really fun game I have to. Enthusiasm. The game requires you to know the steps to take, the pitfalls to avoid, meticulous gestures to be performed. The basics to remember.
I like the pastries because if you have a few things in your hands, you can close them for a moment between your fingers and then, like a magician, to make them fly into the air and follow with your eyes finchè ricadono lente come piume di rondine. A disegnare e comporre insieme sempre dolci diversi.
Ha proprio ragione Mercotte quando scrive "Comme vous le savez en pâtisserie on n’invente rien, enfin surtout moi, mais on assemble selon son inspiration"
E sono cosi in sintonia che alcuni giorni fa ho lanciato per aria un cremoso al cioccolato ed una Namelaka come fossero due dadi. Appena sono passati davanti ai miei occhi è bastato un attimo che già si erano trasformati in un nuovo dolce......
Glasses cremeux au chocolat and coffee Namelaka
Thanks to my friend Giuliana Fabris for taking this picture and giving me the opportunity to publish it. Who is Giuliana Fabris know now. In addition to being invaluable and generous friend, is a chef that invades the finest in the head and the heart with great preparations.
It's not all.
picks up the camera, close the eyes and, for a magical and strange miracle, his heart goes through and invade the things he sees.
You will be surprised from his photos.
Cremeux au chocolat
(from a recipe Encyclopédie du Chocolat)
For the custard
4 ; yolks (80 g)
40 g caster sugar
200 g of whole milk
200 g of fresh cream liquid
a vanilla bean
Mix the milk with the cream and heat gently over medium heat. Add the inside of vanilla and mix well. Break the egg yolks in a bowl, stir with a whisk and add the sugar stirring only long enough to mix but do not fit the cream. Add milk and cream over low heat and bring to a temperature of 82-84 ° C. Sift the cream to a fine pass.
Creamy Chocolate
500 g crème anglaise
200 g of dark chocolate Guanaja 70% Valhrona
chopped dark chocolate, place in a bowl and melt completely dry at the micro -waves at low power for a couple of minutes. Check the melting point and very often when the chocolate shows partially liquefied, remove from oven and stir with a spoon to complete the merger. At this point, make sure the custard has about 60 ° C temperature and pour in the middle third of the chocolate. Mixed with energy without worrying about whether the cream has on grainy. It 's a temporary effect due to the encounter between fat and water. Do not add more milk until the chocolate with the scrambling has taken on a shiny and elastic. Now, pour the 2nd third of the liquid and repeat the movements. And so to the last part. The cream will look supple, soft and shiny.
Namelaka di cioccolato bianco e caffè
( da una ricetta dell'Encyclopedie du Chocolat)
340 g di cioccolato bianco Ivoire Valhrona
4 g di gelatina in fogli Oro da 2 g 200 g di latte fresco intero
10 g di sciroppo di glucosio
400 g di panna fresca liquida
3 cucchiaini di caffè liofilizzato
1 teaspoon coffee essence Trablit
shredded chocolate with a serrated knife (like bread) and let it melt slowly in microwave on low power. Every now and then shuffled to not expose it to heat too long. And 'if you get better at 45 ° C and no more.
Stir well and set aside. Meanwhile, place the gelatine in a pan of ice water and drown. To hydrate the best. In a saucepan, pour the milk. Place the saucepan on the stove to get to medium and boil. Pull away the milk from heat and add the syrup, freeze-dried coffee, the coffee extract and gelatin squeezed and blotted on a paper towel. Sift the cream to pass the end. Meanwhile, make sure the chocolate is fully melted. Pour hot milk over chocolate in three times, each time stirring from the center to the periphery seem to see a "node" elastic and shiny. Finally, pour the cold cream well. Stir and mix with a blender without forming bubbles. Store in refrigerator overnight or for at least 8-12 hours.
Sable Breton at the café
(from a recipe Mercotte)
125g butter
A pinch of salt
100 g sugar 155 g flour
0
8 g yeast 50 g
yolks 1 tablespoon coffee lyophilized
Sand butter with sugar. Add the egg yolks, then the flour sifted with baking powder. A pinch of salt and then dissolved both the coffee in a teaspoon of hot water. Let rest in refrigerator for at least 1 hour. So, spread to a thickness of half a centimeter. And let it rest again. With a pastry rings square cut out shapes and bake for 10-15 minutes at 180 ° C. Once fully cooled, cut with a sharp boxcutter in small squares.
Preparation of glasses
Prepare small cups. Place the bottom of the fragments of sablée pate. You can use the sablée coffee like this that I made recently. But nobody prevents you from using a crisp bottom choice. Pour 2 cm of creamy chocolate and allow to solidify in the refrigerator. Pour Namelaka in a pastry bag with plain tip. Shoot out a ball of ganache on top of the glasses. In this case, I have decorated with a tuft Chantilly and a dark chocolate disk.
Oops!!
How I made the floppies? I was in my kitchen. I had a lovely little place at the disposal of about 20 cm But I managed to melt a chocolate bar (no tempering .... this time ....) and pay with a teaspoon of very small drops on a long and narrow rectangle acetate. I just overlapped the same rectangle with the fingertips and I extended the drops until they become thin and spherical.
solidify and then ... I did Hoplà! Luckily it went .....
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