Showing posts with label pudding. Show all posts
Showing posts with label pudding. Show all posts

Monday, September 5, 2011

Chocolate Meringue Kisses with Mousse: A Simplified Concorde


For those who dream of mastering the intricate Concorde Cake but crave a simpler alternative, chocolate meringue kisses filled with mousse are the perfect solution. Inspired by Gaston Lenôtre's legendary dessert, these mini treats retain the decadence of the original without the complexity.

The real deal consists of layers of chocolate meringue and chocolate pudding with sticks of chocolate meringue to decorate the outside. It was created by the famous French pastry chef Gaston Lenôtre to celebrate the first flight of the Concorde. Or is it named after the Place de la Concorde in Paris?


The recipe for Lenôtre’s Concorde appears in Lenôtre's Desserts and Pastries (affiliate link). At age 14, Pierre Hermé started apprenticing with Lenôtre and a recipe for Concorde can also be found in Chocolate Desserts by Pierre Hermé.

The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking
by Glenn Rinsky, Laura Halpin Rinsky


Someday, I’ll make this supersonic Concorde cake, but these little chocolate kisses were simple yet decadent.

Recipe: Chocolate Meringue Kisses with Mousse

Serves: 6

Ingredients:

Chocolate Meringue:
1 cup confectioner’s sugar
6 tablespoons cocoa powder
5 egg whites
¾ cup granulated sugar
½ teaspoon vanilla extract

Chocolate Mousse:
3½ ounces semi-sweet chocolate, cut into small pieces
4 tablespoons unsalted butter
5 tablespoons granulated sugar
2 egg yolks
4 egg whites

Confectioner’s sugar, for dusting

[You can find the recipe for Concorde (Chocolate Meringue Cake Filled with Chocolate Mousse) in the book Le Cordon Bleu at Home (affiliate link) or here.]

Instructions:

1. Prepare the Meringue:
  • Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper.
  • Beat egg whites until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form.
  • Fold in the sifted cocoa powder gently to maintain the airy texture.
  • Pipe or spoon small mounds onto the baking sheet.
  • Bake for 1 hour, then turn off the oven and let the meringues cool completely inside.
2. Make the Chocolate Mousse:
  • Melt the dark chocolate and let it cool slightly.
  • Gently fold the whipped cream and vanilla extract into the chocolate until smooth.
3. Assemble the Kisses:
  • Pipe or spoon chocolate mousse onto the flat side of a meringue.
  • Top with another meringue to create a sandwich.
4. Chill and Serve:
  • Refrigerate the assembled kisses for at least 30 minutes before serving.

Tasting Notes
“I like the chewiness.”
“This is good; this is real good.”
“Can I have another?”
These were quotes from my three young taste testers.

Next Time
Croissants in Le Cordon Bleu Complete Cook Home Collection page 429

Links
Video: Chocolate Concorde cake recipe
Food & Wine: Concorde Cake
No Special Effects’ Concorde
Carnival’s Concorde Cake

::Whisk::
I'm baking my way through a cooking school curriculum using the Le Cordon Bleu at Home (affiliate link) cookbook. The "classes" are based on the Le Cordon Bleu curriculum found online and used as a guideline. Not all the items in the curriculum are in the cookbook, but most are. Where the items are not in the book, I try to find a suitable substitution.

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Monday, June 27, 2011

Clafoutis Normand (Apple and Cream Tart)


Clafoutis Normand is a delightful French dessert that blends the simplicity of baked custard with the richness of apples and cream. While purists might argue it should be called a "flaugnarde" since it doesn't feature cherries, this Normandy-inspired variation holds its own with buttery baked apples and a hint of Calvados (if you fancy). Whether you choose to make it with a flaky crust or as a crustless custard, this dessert is both elegant and comforting.

Recipe: Clafoutis Normand (Apple and Cream Tart)

Serves: 6



Ingredients:

Pâté Brisée Sucrée
1 cup all-purpose flour
½ cup cake flour
1 egg
1 tablespoon water
Pinch salt
3 tablespoons sugar
1 teaspoon vanilla extract
7 tablespoons unsalted butter, cut into pieces
1 egg, lightly beaten, for glazing

Baked Apples
3 apples (preferably Golden Delicious)
1 lemon, halved
4 tablespoons butter, melted
1 tablespoon Calvados (I left this out)
1 tablespoon sugar

Custard
1 egg yolk
2 eggs
¼ cup sugar
1 ounce fine-ground almonds (about ¼ cup)
1 teaspoon vanilla extract
2/3 cup crème fraîche or heavy cream

Instructions:

1. Prepare the Pastry (Optional):

  • Combine the flours, salt, sugar, and butter in a food processor. Pulse until crumbly.
  • Add the egg, water, and vanilla. Blend until the dough comes together.
  • Roll out the pastry and line a tart pan. Chill for 30 minutes. Pre-bake at 375°F for 10 minutes.

2. Bake the Apples:

  • Peel, core, and slice the apples. Rub with lemon to prevent browning.
  • Toss the slices with melted butter, sugar, and Calvados (if using).
  • Arrange on a baking sheet and bake at 375°F until golden and tender (about 15 minutes).

3. Make the Custard:

  • Whisk together the egg yolk, eggs, sugar, almonds, vanilla, and cream.

4. Assemble and Bake:

  • If using pastry, line the pre-baked tart shell with the baked apples. For a crustless version, layer the apples in a greased baking dish.
  • Pour the custard mixture over the apples.
  • Bake at 375°F for 25–30 minutes, or until the custard is set and a knife comes out clean.
You can find the recipe for Clafoutis Normand (Apple and Cream Tart) in the book Le Cordon Bleu at Home (affiliate link).

Tasting Notes
I love pudding, so this dessert is in my "make-again" pile. I made it both with a pie crust and without (since I ran out of leftover pastry). The crust gave it some texture, but I prefer the baked custard version, even though it was a touch darker than it should have been.

More Clafoutis
• No Special Effects: Tartine's Cherry Clafoutis (Clafoutis aux Cerises)
• Cooking with Amy: Julia Child's Clafouti Recipe
• Gastronomer's Guide: Plum Flognarde
• Nourished Kitchen: Flaugnarde with Roasted Berries

Next Time
Crème chantilly, Crème pâtissière, Crème anglaise, Crème bavaroise
(Whipped cream, pastry cream, Bavarian cream)
::Whisk::
I'm baking my way through a cooking school curriculum using the Le Cordon Bleu at Home (affiliate link) cookbook. The "classes" are based on the Le Cordon Bleu curriculum found online and used as a guideline. Not all the items in the curriculum are in the cookbook, but most are. Where the items are not in the book, I try to find a suitable substitution.

More to Explore:





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Monday, April 11, 2011

Hope and Sticky Toffee Pudding


When dining out, I always find myself hoping for a dessert menu that offers something a little different from the usual suspects: crème brûlée, cheesecake, pie, or chocolate. I tend to gravitate towards the more indulgent options like Napoleons, Bananas Foster, or Sticky Toffee Pudding. This dessert is one of my all-time favorites—rich, moist, and decadent with a gorgeous warm sauce. If you haven’t tried it yet, here’s a recipe to help you make this comforting dessert at home.

Recipe: Sticky Toffee Pudding

Makes: 1 8x8 pan or 6 individual pans


Ingredients:

1¼ cup water
1 cup dates
1 teaspoon vanilla
¼ cup butter
¾ cup brown sugar
2 eggs
1⅓ cup flour
¾ teaspoon baking powder
½ teaspoon baking soda
⅓ cup raisins
½ cup pecans, chopped

Instructions:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare the baking pans by spraying them with non-stick spray and lining them with parchment paper. Rub the parchment paper with butter to ensure easy removal later.

  2. Simmer the Dates: In a small saucepan, bring the water to a simmer. Add the dates and vanilla and let them simmer for about 5 minutes. Remove from heat and let cool.

  3. Make the Cake Batter: Cream the butter and brown sugar together in a large bowl until light and fluffy. Add the cooled date mixture to the creamed butter and sugar. Add the eggs one at a time, beating well after each addition.

  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and baking soda. Gradually add this mixture to the wet ingredients, stirring until combined.

  5. Puree the Mixture: For a slightly chunky consistency, puree the mixture in a food processor until smooth but still with some texture. Let it cool for a few minutes.

  6. Add Raisins and Pecans: Once the mixture has cooled slightly, fold in the raisins and chopped pecans.

  7. Bake the Pudding: Pour the batter into the prepared pan(s) and bake for about 30 minutes or until a cake tester or toothpick inserted into the center comes out clean.

  8. Serve: Once baked, serve warm with your choice of butterscotch sauce, crème anglaise, whipped cream, or ice cream. For an extra touch, dust the top with a little icing sugar.

Variations:

  • Sauce: If you’re looking to make it even more indulgent, drizzle extra butterscotch sauce on top or try a homemade caramel sauce for a change.

  • Add a Twist: Swap the pecans for walnuts, or try adding a hint of cinnamon or ginger for extra warmth.

  • Freezing: This pudding can be frozen after baking and reheated in the microwave for a quick and easy treat.

Tasting Notes
Sticky toffee pudding is rich, moist, and bursting with deep date flavor. The raisins and pecans add little bursts of sweetness and crunch, while the butterscotch sauce or creaminess of the crème anglaise makes the whole dessert wonderfully indulgent. It’s the kind of dessert you’ll want to dive into after a long day.

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