La Belle Cuisine - More Chocolate Treats
Fine Cuisine with Art Infusion
"To cook is to create. And to create well...is an act of integrity, and faith."
"There's nothing better than a good friend, except a good
friend with CHOCOLATE."
Recipe of the Day Categories:
for 10 to 12 servings
“Although this gâteau utilizes two distinctly American ingredients, pecans and Kentucky bourbon, it is clearly French in style. The cake layers are pecan mousseline.”
Filling and frosting
Brushing syrup mixture
Decoration for top of gâteau
* For clarified butter: Place the butter in a butter melter or small saucepan and melt it over low heat, without stirring. When the butter is melted, remove it from the heat and skim off the foam (which contains the whey proteins) that comes to the surface. Let rest for a few minutes to allow all of the milk solids to settle to the bottom. Pour the clear yellow liquid – the clarified butter – through a very fine sieve into a bowl, leaving the milky residue at the bottom of the saucepan.
1. Set aside about 1/4 cup (45 g) of the coffee buttercream
for piping on top of the gâteau.
5. If you did not melt the chocolate for the glaze in a stainless steel bowl, transfer it to one. Temper the chocolate as follows: Dip the bottom of the bowl of chocolate in a larger bowl of cold water and stir the chocolate until the temperature drops to between 80 degrees and 84 degrees F (26.5 degrees to 29 degrees C) and it begins to thicken. Immediately remove from the cold water and dip the bottom of the bowl of chocolate in a larger bowl of hot water. Stir over the hot water just long enough to warm the chocolate to between 86 degrees and 91 degrees F (30 degrees to 33 degrees C) and make it more fluid again. Then remove from the hot water immediately. Beat the clarified butter with a wooden spatula to make it smooth and creamy, then stir it into the chocolate.
6. Pour the chocolate on top of the gâteau in a rectangle the perimeter so that some of it flows naturally over the edges. Quickly smooth the top surface with an icing spatula to cover the entire top with a thin layer of glaze and make the excess flow evenly down the sides. Pour additional chocolate over any areas that need it, and tilt and tap the wire rack to be sure that chocolate flows evenly over the entire surface. Touch up any uneven areas around the sides with the edge of the icing spatula. Let the chocolate begin to thicken, then clean off any excess chocolate around the bottom edge. Transfer the gâteau to a serving plate and let the glaze set.
7. Scoop the reserved buttercream into the pastry bag and pipe a row of overlapping teardrops around the rim of the gateau. Pipe one rosette in the center and four teardrops pointing out from the center. Place a pecan half on the rosette in the center.
8. Refrigerate the gâteau until ready to serve.
In the refrigerator for up to 2 days. Before glazing, freeze for up to 2
weeks. Once frozen, cover airtight with plastic wrap. Remove the plastic
wrap and defrost overnight in the refrigerator, then glaze and decorate.
For one 6-cup (1.5-L) loaf
“We devised this variation on a classic recipe to take advantage of the availability of superb pecans in the United States. Pecan Mousseline can also be baked in a round cake pan or cake ring and used just like génoise in round gâteaux.”
Preheat the oven to 350 degrees F (175 degrees C).
1. Combine the yolks with the pecan-and-sugar powder and
beat at medium speed in the mixer until light and cream-colored. Beat in the
Covered airtight with plastic wrap, for up to 2 days in the refrigerator.
Or freeze for as long as 2 months. If frozen, defrost overnight in the
refrigerator, and unwrap the cake at least 2 hours before using to allow
condensation produced by defrosting to evaporate.
“…The recipe below can be prepared in a standard 7-cup (1.7-L) food processor.”
6 ounces (170 g) pecans
1. Combine the nuts with half the confectioners’ sugar in
the food processor work bowl. Process the nuts and sugar, stopping to scrape
down the dies of the bowl and break up any caking as needed, until the nuts
are finely ground, but not so long that the mixture becomes oily.
For 2 cups + 2 2/3 tablespoons (5.2 DL)
the standard syrup for cake making. Because it has the ideal density (30
degrees on the Baumé scale), it keeps almost indefinitely. A syrup with a
lower concentration of sugar would ferment or become moldy eventually, and
one with a higher concentration would crystallize.
2 cups (14 ounces; 400 g) granulated sugar
1. Combine the sugar and water in the saucepan and bring it
to a boil, stirring occasionally to dissolve all the sugar.
Covered airtight, for up to several months at room temperature. If some
sugar crystals form in the syrup (indicating that some water has
evaporated), strain them out before using.
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