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Mogador

Recipe by Eric Lanlard from Glamour Puds


Eric: "A blackcurrant infused mousse with a Tahitian vanilla crme brle centre. The trick is to put the frozen crme brle into the mousse so when defrosted you get an amazingly creamy centre in this rich, delicately fruity chocolate mousse."

INGREDIENTS
For the crme brle
4 egg yolks 75g caster sugar 500ml double cream 1 vanilla pod, split

For the blackcurrant chocolate mousse


125g water 125g sugar 2 blackcurrant tea bags or loose leaf blackcurrant tea Coacaze negre 50g dark chocolate 600ml double cream 250g egg yolks 125ml single cream

For the chocolate sponge

2 chocolate sponge cakes, with a diameter of 20cm and a depth of 5mm (you can use any traditional chocolate sponge recipe) 4 tbsp blackcurrant preserve

For the ganache


125g cream 125g dark chocolate, 70% cocoa solids, coarsely chopped 25g unsalted butter

METHOD
How to make Mogador
1. Set the oven to 110C. You will need a lightly buttered, round ovenproof dish. Sprinkle it with caster sugar. You will also need a cake ring or spring form tin, 20cm in diameter. The round dish will be used to cook the brle and must be slightly smaller than the cake ring or tin. 2. To make the brle, mix the egg yolks and sugar together. Pour the cream into a saucepan and add the vanilla pod. Bring to the boil. Remove from the heat and pour the hot cream through a fine sieve into the egg mixture, stirring continuously. 3. Pour the mix into the prepared dish and cook for 30 minutes, until lightly set. 4. Remove from the oven, cool and then freeze for several hours. 5. Next, make the blackcurrant syrup for the chocolate mousse. Place the sugar, water and tea bags in a saucepan over a high heat and bring to the boil, stirring until the sugar has dissolved. Remove from the heat and leave the syrup overnight to infuse. Pass the syrup though a sieve to remove the pieces of tea if using loose leaves. 6. To make the chocolate mousse, melt the chocolate in a bowl set over a saucepan of gently simmering water. Whip the double cream until it forms soft peaks using a hand whisk at medium speed. 7. Bring the blackcurrant syrup to the boil. 8. Place the egg yolks in the mixer bowl, whisk at high speed, and slowly trickle in the syrup. Continue whisking the mixture until it is light and fluffy. Leave to cool. 9. Pour the single cream into a saucepan and bring to the boil. Stir in the melted chocolate and fold this in to the egg yolk mixture. Fold in the whipped cream. 10. Take one of the prepared chocolate sponges and brush with blackcurrant preserve. Then place in the bottom of your chosen cake ring or mould. Top it with a layer of the chocolate mousse. 11. Remove the crme brle from the freezer, turn it out and immediately place in the centre of the mousse. Top with more mousse and add the remaining sponge cake, also brushed with blackcurrant preserve. Return to the freezer and freeze for several hours or overnight. 12. To make the ganache, pour the cream into a saucepan over a gentle heat and carefully stir in the chocolate until it has melted and the mixture is smooth. Cut the butter into small pieces and add to the chocolate mixture, stirring continuously until thoroughly incorporated. 13. Turn out the frozen dessert. Put it on a wire rack, pour over the warm ganache and leave it to set. Eric Lanlard

LEMON AMARETTI CHEESCAKES

from Baking Mad with Eric Lanlard Eric makes amaretti-laden mascarpone cheesecakes on his show Baking Mad Makes 4 individual cheesecakes

INGREDIENTS
For the base
100g amaretti biscuits, crushed 50g unsalted butter

For the filling


450g mascarpone cheese 250ml double cream Finely grated zest and juice of 2 lemons 100g golden caster sugar 100g lemon curd

To decorate
4 tbsp apricot glaze 1 tbsp water

Fine strips of unwaxed lemon zest 50g white chocolate, melted

Method
1. Stand 4 x 9cm mould rings on a baking sheet lined with greaseproof paper. 2. Prepare the biscuit crumbs by placing in a freezer bag and crushing with a rolling pin. I like to leave a few larger chunks among them so the base has a nice crunchy texture. Place the crushed biscuits in a bowl, add the melted butter and stir until well combined. Divide the biscuit mixture between the moulds and press into the base. Place in the fridge to set while you make the filling. 3. Put the mascarpone in a bowl, add the double cream and beat until soft and smooth. Add the lemon zest, juice and the sugar and mix well. 4. Fill each mould to two-thirds full then spread 2-3 teaspoons of lemon curd over the top. Finish by filling each mould to the top with the remaining mascarpone mixture and level off so the top is even and smooth. Put the cheesecakes in the fridge to chill for a few hours to set. Alternatively they can be placed in the freezer. 5. Make a glaze by warming and slightly reducing the apricot glaze and water in a saucepan. Top each cheesecake with some strips of lemon zest and brush gently with the apricot glaze. Finally pipe the melted white chocolate over the top using a paper cornet, or alternatively just drizzle over lightly. When you are ready to serve, use a blow torch or the warmth from your hands to gently warm the moulds and release the cheesecakes.

Symphonie

By Eric Lanlard from Glamour Puds

INGREDIENTS
125g egg white 200g caster sugar 250g unsalted butter 65g double cream 10g instant coffee 250g roasted hazelnuts

For the chocolate mousse


125g egg yolks 65g caster sugar 65g double cream 270g dark chocolate 325g double cream

For the chocolate glaze


75g dark chocolate 75g pate a glacer (glazing chocolate) 15g of cocoa butter

70g milk 35g sugar syrup

METHOD
How to make Symphonie
1. The day before make the meringue: Sieve the icing sugar and ground almonds. Roast the hazelnuts in the oven and chop them roughly. In a saucepan melt sugar and water till 120C. Whisk the egg whites to a peak and slowly pour the hot sugar syrup into it and keep mixing til cool. With a large spoon, gently add the icing sugar, almonds and hazelnuts. 2. Put mixture in a piping bag and pipe a disc slightly smaller than the chef ring you're using. Cook at 100C for 2-3 hours till very crunchy. 3. For the coffee cream: Heat the sugar with 100ml of water to 120C. Whisk the egg whites on full speed to a peak and pour the hot syrup over. Whisk till cool. 4. In a saucepan heat the cream and dissolve the coffee into it. Pour the cream over the butter in a large bowl and mix well till you get a nice creamy texture. Add the hazelnuts and gently fold over the cooked meringue. 5. For the chocolate mousse: Boil the water and sugar. Whisk the egg yolks on full speed. Pour the hot sugar syrup over the yolks and keep mixing till the mixture is white and fluffy (this is a 'pate a bombe'). Whisk the cream to a peak (using an electric hand whisk at medium speed). 6. Melt the chocolate over a bain marie or in the microwave. Gently heat up the cream and add it to the chocolate. Whisk the 'pate a bombe' by hand and gently fold in the cream. 7. Start building the cake: Place the meringue in a steel ring. Pipe a layer of coffee cream half way up using a piping bag. Then pipe to the top to with the chocolate mousse. Place in a fridge or freezer to set. 8. For the chocolate glaze: Melt the chocolate, pate a glacer and cocoa butter. Heat up the milk and sugar syrup and add it gently to the chocolate. 9. To glaze: Take the ring off using a blow torch. Place the cake on a wire rack. Pour the glaze all over the cake and level it off with a palette knife. Put it back in fridge to set. Gently place it on a serving dish or stand and decorate with gold leaves and chocolate bits. Eric Lanlard

Sacher and raspberry cake

By Eric Lanlard from Glamour Puds Eric Lanlard from Channel 4 show Glamour Puds dazzles dinner party guests with his sacher and raspberry cake

INGREDIENTS
2 X 20cm discs of pre-made sponge cakes * A handful of fresh raspberries soaked in Framboise

For the syrup


250ml water 300ml Framboise liqueur 150g caster sugar

For the ganache


250ml double cream 250g dark couverture, broken into pieces

For the decoration


150g dark chocolate broken into pieces 1 block of couverture for shaving Handful of raspberries soaked in Framboise Cocoa butter printed acetate band

METHOD
How to make sacher and raspberry cake
1. To make the syrup, place the water in a saucepan and bring to the boil. Add the sugar and stir till dissolved. Cool and chill in the fridge for 30mins. 2. Meanwhile, make the ganache. Place the couverture in a heat-proof bowl. Place the cream in a saucepan and bring to the boil then remove from the heat. Pour over the couverture and stir until the mixture is smooth. Leave to cool. 3. Transfer cooled ganache into a piping bag. 4. Remove the chilled syrup from the fridge. Dip the sponge cake disc in the syrup and place in the base of a round 20cm springform cake tin. 5. Pipe a third of the ganache on top and scatter over a handful of Framboise soaked raspberries. Pipe another third of ganache over the raspberries. 6. Dip the second sponge disc in the remaining syrup and place over the raspberry and ganache layer. Pipe the remaining ganache over the top and smooth evenly with a palette knife. 7. Chill the cake in the fridge for 4 hours then remove it from the tin. 8. To make the decoration; break the chocolate into pieces and place in a heat-proof bowl set over a saucepan of gently simmering water. Stir until melted. 9. Use a cellophane cake decoration strip to make the decoration for the sides of the cake. Place the strip on a flat work surface, paint the melted chocolate over it and then immediately wrap around the cake, chocolate side inwards and leave to cool. 10. Shave some chocolate from the couverture block and sprinkle over the cake; scatter Framboise soaked raspberries over the top. 11. Carefully peel the cellophane strip off the cake and serve. Eric Lanlard

OPERA

By Eric Lanlard from Baking Mad with Eric Lanlard Eric bakes this classic almond, chocolate and coffee gateau with the British Council bake club on Baking Mad with Eric Lanlard

INGREDIENTS
3 egg whites 1 tbsp caster sugar 150g ground almonds 150g icing sugar 3 eggs 35g plain flour 20g unsalted butter, melted

For the coffee buttercream


200g unsalted butter 1 egg, plus 1 egg yolk 2 tbsp espresso coffee 200g caster sugar

tsp vanilla extract

For the ganache


125ml double cream 125ml milk 250g dark chocolate, chopped 35g unsalted butter, softened

To assemble
50ml espresso 1 tsp sugar 2 tbsp dark rum

To decorate
100g white chocolate 100g dark chocolate 50g clarified butter

Method
1. Heat the oven to 220C/gas mark 7 and line 2 lipped baking trays with non-stick baking parchment. 2. In a clean bowl whisk the egg whites and caster sugar until stiff peaks form. In a separate bowl mix together the almonds and icing sugar, then add the eggs and whisk until pale and doubled in volume. Sieve in the flour and fold to incorporate, then gently fold in the egg whites followed by the melted butter. 3. Divide the mixture between the baking trays and spread out evenly. Bake for 7-10 minutes, but watch carefully as it cooks quickly. 4. For the coffee buttercream, mix the sugar and 30g water in a pan and heat to 120C, or until syrupy and almost a caramel. Add the vanilla to the syrup once the mixture is thickening then remove from the heat. Whisk the egg and egg yolk in a bowl then pour on the hot syrup with the beaters still running. Once the mixture is fluffy allow to cool a little then beat in the butter. Stir through the coffee then leave to cool. 5. For the ganache, heat the cream and milk and when almost boiling pass through a sieve onto the chocolate. Stir until melted, smooth and thick. 6. To assemble, using the base of a 20cm cake tin as a stencil, cut 2 discs from the sponge sheets, and a third one made from 2 halves cut from the remainders of the sponge sheets. Place the first disc in the bottom of the 20cm mould then mix together the coffee, rum and sugar and brush over the sponge. Cover with a layer of ganache then add the second sponge disc the 2 halves at this point.

Brush again with the rum mixture then add the coffee buttercream. Top with the final disc then brush with rum mix and spread the ganache over the top. Chill in the fridge for 30 minutes to set. 7. To decorate, melt the white chocolate and dark chocolate in 2 separate bain maries. Add the clarified butter to the dark chocolate and stir to combine. Remove the gateau from the fridge and pour the dark chocolate mixture over. Allow to set then remove the mould from the gateau using a blow torch or the heat of your hands.
8.

To finish, spoon the melted white chocolate into a piping bag or food bag with a hole snipped in the end. Pipe the word 'opera' onto the gateau and serve.