Daring Bakers - Chocolate Marquise

The May 2011 Daring Bakers’ challenge was hosted by Emma of CookCraftGrow and Jenny of Purple House Dirt. They chose to challenge everyone to make a Chocolate Marquise. The inspiration for this recipe comes from a dessert they prepared at a restaurant in Seattle.

This dessert is exquisite, with lots of textures and flavors. My outcome was not brilliant. The marquise went well ( I decided for the quarter recipe) and the caramel too (it is amazing!). However, the meringue failed because  a bit of water entered in the egg whites mixture and as you can see by the photo it is more a "meringue soup". The marquise melted more than necessary while I was dealing with the meringue and so the result is the one in the photo.
Despite what happened, this was a wonderful challenge, one that appeals to our gourmet side. It dares us to try different combinations of flavors. Thanks!

Chocolate Marquise (Quarter Recipe)

Chocolate Marquise

Servings: 6 2"x2" (5cmx5cm) cubes
Ingredients
3 large egg yolks at room temperature (keep the egg whites for the meringue)
1 large egg
2 tablespoons + 2 teaspoons (40 ml) (40 grams/ 1½ oz) sugar
1 tablespoon + 1 teaspoon (2/3 fluid oz/ 20 ml.) water
Chocolate Base, barely warm (recipe follows)
½ cup (4 fluid oz./ 120 ml.) heavy cream
½ cup Dutch process cocoa powder (for rolling) (Note: We used extra brut, like Hershey's Special Dark. Make sure it's a Dutch processed cocoa, not a natural cocoa powder.)
Torched meringue (recipe follows)
Spiced almonds (recipe follows)
Cacao nibs (optional)

Directions:
In the bowl of a stand mixer, combine the egg yolks and whole eggs. Whip on high speed until very thick and pale, about 10 - 15 minutes.
When the eggs are getting close to finishing, make a sugar syrup by combining the sugar and water in a small saucepan. Bring the syrup to a boil and then cook to softball stage (235F/115C). If you have a cake tester with a metal loop for a handle, the right stage for the syrup is reached when you can blow a bubble through the loop (as seen in the following pictures).

With the mixer running on low speed, drizzle the sugar syrup into the fluffy eggs, trying to hit that magic spot between the mixing bowl and the whisk. When all of the syrup has been added (do it fairly quickly), turn the mixer back on high and whip until the bowl is cool to the touch. This will take at least 10 minutes. In a separate mixing bowl, whip the heavy cream to soft peaks. Set aside.
When the egg mixture has cooled, add the chocolate base to the egg mixture and whisk to combine. Try to get it as consistent as possible without losing all of the air you've whipped into the eggs. We used the stand mixer for this, and it took about 1 minute.
Fold 1/3 of the reserved whipped cream into the chocolate mixture to loosen it, and then fold in the remaining whipped cream. Pour into the prepared pans and cover with plastic wrap (directly touching the mixture so it doesn't allow in any air). Freeze until very firm, at least 2 - 4 hours (preferably 6 – 8 hours).
When you're ready to plate, remove the marquise from the freezer at least 15 minutes before serving. While it's still hard, remove it from the pan by pulling on the parchment 'handles' or by flipping it over onto another piece of parchment.
Cut it into cubes and roll the cubes in cocoa powder. These will start to melt almost immediately, so don't do this step until all of your other plating components (meringue, caramel, spiced nuts, cocoa nibs) are ready. The cubes need to sit in the fridge to slowly thaw so plating components can be done during that time. They don’t need to be ready before the cubes are rolled in the cocoa powder. Plate with the torched meringue and drizzled caramel sauce, and toss spiced almonds and cocoa nibs around for garnish. You want to handle the cubes as little as possible because they get messy quickly and are difficult to move. However, you want to wait to serve them until they've softened completely. The soft pillows of chocolate are what make this dessert so unusual and when combined with the other elements, you'll get creamy and crunchy textures with cool, spicy, salty, bitter, and sweet sensations on your palate. 

Chocolate Base

Servings: n/a - this is an ingredient for the chocolate marquise, not meant to be used separately
Ingredients
3 oz (85 grams/ 6 tablespoons) bittersweet chocolate (about 70% cocoa)
1/3 cup + 2 teaspoons (90 ml/3 fluid oz.) heavy cream
1/8 teaspoon salt
1/16 teaspoon cayenne
1 tablespoon (15 ml/ 1/2 fluid oz.) tequila
1 tablespoon (15 ml/ 1/2 fluid oz.) light corn syrup
1/4 teaspoon vanilla
1 tablespoon/(less than 1/4 ounce) cocoa powder (we used extra brut, like Hershey's Special Dark, but any Dutch-processed cocoa would be fine. Do not substitute natural cocoa powder.)
dash freshly ground black pepper
1/4 oz unsalted butter (1/2 tablespoon/8 grams), softened

Directions:

1. Place the chocolate in a small mixing bowl.
2. In a double-boiler, warm the cream until it is hot to the touch (but is not boiling). Remove from the heat and pour over the chocolate.
3. Allow it to sit for a minute or two before stirring. Stir until the chocolate is melted completely and is smooth throughout.
4. Add the remaining ingredients and stir to combine.
5. Set aside until cooled to room temperature. Do not refrigerate, as the base needs to be soft when added to the marquise mixture. If you make it the day before, you may need to warm it slightly. Whisk it until it is smooth again before using it in the marquise recipe.

 Torched Meringue

Servings: Makes about 1 cup of meringue.
Ingredients
3 large egg whites
1/2 cup less 1 tablespoon (105 ml) (3½ oz or 100 gms) sugar
Splash of apple cider vinegar
1/8 teaspoon vanilla

Directions:
Combine the egg whites, sugar and vinegar in the bowl of a stand mixer. Using your (clean, washed) hand, reach in the bowl and stir the three together, making sure the sugar is moistened evenly by the egg whites and they make a homogeneous liquid.
Over a saucepan of simmering water, warm the egg white mixture. Use one hand to stir the mixture continuously, feeling for grains of sugar in the egg whites. As the liquid heats up, the sugar will slowly dissolve and the egg whites will thicken. This step is complete when you don't feel any more sugar crystals in the liquid and it is uniformly warm, nearly hot. Remove the mixing bowl from the saucepan and return it to the stand mixer with the whisk attachment. Whisk until you reach soft peaks. In the last 10 seconds of mixing, add the vanilla to the meringue and mix thoroughly. When you're ready to plate the dessert, spoon the meringue onto a plate (or use a piping bag) and use a blowtorch to broil.


Tequila Caramel

Servings: Makes about 1/4 cup of caramel
Ingredients
1/4 cup (60 ml/2 fluid oz) (2 oz/55 gm) sugar
2 tablespoons (1 fluid oz./ 30 ml.) water
1/4 cup (2 fluid oz./ 60 ml.) heavy cream
1/4 teaspoon salt
1/2 tablespoon tequila


Directions:
In a heavy-bottomed saucepan, combine the sugar and water on medium-high heat. Boil until the water completely evaporates and the sugar caramelizes to a dark mahogany color.
Working quickly, add the cream to the darkened caramel. It will bubble and pop vigorously, so add only as much cream as you can without overflowing the pot.Return the pot to the stove on low heat and whisk gently to break up any hardened sugar. Add any remaining cream and continue stirring. Gradually, the hard sugar will dissolve and the caramel sauce will continue to darken. When the caramel has darkened to the point you want it, remove it from the heat. Add the salt and tequila and stir to combine. Set aside until ready to serve.

 Spiced Almonds

Servings: Makes about 1 cup of spiced almonds
Ingredients
1/2 cup (4 oz.) sugar
1 teaspoon cinnamon
1/4 teaspoon cayenne
1/2 teaspoon salt
1 large egg white
1 cup (145 grams/ 5 oz.) blanched whole almonds

Directions:

1. Preheat the oven to 350F. Line a sheet pan with parchment paper or foil.
2. In a small bowl, combine the sugar, cinnamon, cayenne, and salt.
3. In a larger mixing bowl whisk the egg white until it's frothy and thick.
4. Add the spice mix to the egg white and whisk to combine completely.
5. Add the nuts to the egg white mixture and toss with a spoon.
6. Spoon the coated nuts onto the parchment paper-lined baking sheet.
7. Bake the nuts for 30 minutes, or until they turn light brown. Allow the nuts to cool completely and they will get very crunchy. Set aside until ready to serve.

Pasta de Leite em Pó

Como relatei no post anterior, tive a oportunidade de experimentar a pasta portuguesa (uma espécie de fondant) na decoração do bolo de aniversário do meu pai. Foi fácil de trabalhar e recomendo.

No entanto, umas semanas antes, li um artigo sobre uma pasta feita com leite em pó e fiquei curiosa. Fiz mais umas pesquisas e encontrei a indicação de que bastaria juntar mel e leite em pó, até formar uma pasta consistente e moldável. Assim foi. 

Juntei num prato uma colher de sopa de mel (deve ser o mais claro possível para ficar com um tom o mais próximo do branco) e fui adicionando aos poucos o leite em pó. Mexi com uma colher e depois usei as mãos para sentir a consistência.

Assim que achei estar pronto, comecei a tentar fazer uma flor. Devo dizer que não é muito fácil, mas faz-se. Primeiro uma pétala, depois outra e outra. Juntei-as à medida que ia fazendo e no fim pousei com cuidado num prato. Humedecia as mão sempre que a pasta ficava dura.

Usei corante alimentar em pó para fazer uma flor colorida e juntar um pormenor às flores claras. Resultou.

Decorei então o topo de uns bolinhos de milho.

Devo dizer que também há a referência ao uso de açúcar em ponto em vez do mel. Esse eu não testei.

Foi um exercício interessante enquanto experiência e uma alternativa para quem não tem acesso às pastas profissionais, ou então não gosta do seu sabor.

Em tom de brincadeira: descobri que o leite em pó é um produto caro, por isso vou ter que fazer mesmo muitas decorações!

Fim-de-Semana de Festa

O fim-de-semana passado foi de festa. Visitei a minha família e pude participar no aniversário do meu pai.

Como não podia deixar de ser, houve a colaboração de todos na elaboração de sobremesas e petiscos.

Decidimos também que o bolo ia ser especial. Fui cúmplice da minha mãe na ida a uma loja da especialidade, a Casa Januário, e fiquei fascinada com os materiais.

Já tinha usado massapão na cobertura de bolos, mas ainda não tinha experimentado outro tipo de pastas.

Decidimo-nos pela pasta portuguesa, uma variação da pasta americana, mas mais acessível. Segundo nos disseram na loja, a pasta portuguesa não permite construir figuras, por ter menos consistência.

Penso que o correspondente em inglês a estas pastas é o fondant.

Escolhemos pacotes com a pasta já colorida: verde, cinza, castanho, branco.

Quanto à execução, foram feitos dois bolos de côco, unidos por um recheio feito com queijo creme e um pouco de açúcar. Depois, devíamos ter coberto o bolo com natas ou outro creme leve, pois a pasta assim ficaria colada ao bolo e não solta.

Polvilhou-se o balcão com açúcar em pó, amassou-se um pedaço de pasta branca e depois estendeu-se com um rolo. Foi então colocado sobre o bolo, tipo lençol, e cortadas as sobras.

Quanto à decoração...

Bem, decidimos que seria um bonsai, pois tem sido um dos hobbies do meu pai nos últimos anos.

Não foi muito fácil decidir e concretizar o design, pois não havia um molde concreto, mas o resultado foi bastante interessante e deu-nos experiência para continuar. Por indicação da minha mãe usámos uma faca humedecida para acertar as imperfeições.

Um bolo com este tipo de pasta não pode ir para o frigorífico, pois a pasta amolece.



Uma experiência a repetir.

Um convite na hora | A ready-made invitation

Muitas vezes gostaríamos de formalizar uma ocasião com um convite. Um que fosse bonito e original, mas que ao mesmo tempo não fosse dispendioso.

Encontrei casualmente uma solução muito interessante. O site Download & Print disponibiliza modelos de convites, de muito bom gosto. É possível editar online as cores e alterar o texto, gravar o documento e por fim imprimir (de preferência num papel de qualidade). Alguns conjuntos são pagos, mas há designs gratuitos.

A autora é a designer Anna Skye. Ela faz a criação de convites para casamentos e todo o tipo de festas.

 

(c) Anna Skye

________________________

We would often like to impress with a classy invitation or card, but that might cost a lot of money.

Meanwhile, I found a very good solution, Download & Print. It is a website created by designer Anna Skye with easy to use invitation templates and DIY video tutorials. All of the templates are designed to be easily customized and printed at home.

Some of them have a price, but there are some very good free options. Check out the lovely designs and create nice occasions to invite the ones you love.

 

(c) Anna Skye