Alphonse Mucha - Chocolat Ideal
Chocolat Ideal
Alphonse Mucha
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Chocolate CrÍpes

 

 

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  Alphonse Mucha - Chocolate Amatler 1900
Chocolate Amatler 1900
Alphonse Mucha
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L'orange Francais
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  Chocolate Amatler 1899
Chocolate Amatler 1899
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Chocolate CrÍpes with Strawberries
and Saffron Sauce

Chocolatier Aug/Sep 1994

Chocolate crÍpes:
3 tablespoons unsalted butter
1 cup milk
3/4 cup all-purpose flour
3 tablespoons unsweetened alkalized cocoa powder, such as Droste
3 tablespoons granulated sugar
1/8 teaspoon salt
3 large eggs, at room temperature
1/2 teaspoon vanilla extract
1 tablespoon Cognac
Non-stick cooking spray (or 1 tablespoon melted butter or oil)
to coat crÍpe pan

Saffron Sauce:
2 cups half-and-half
1/2 cup granulated sugar
Pinch of saffron (about 20 threads)
6 large egg yolks
1/2 teaspoon vanilla extract

Chocolate whipped cream filling:
3 ounces bittersweet chocolate, coarsely chopped
1 teaspoon vanilla extract
2 cups heavy cream

Strawberries:
1 pint strawberries
1 teaspoon granulated sugar
Confectioner's sugar (for dusting)

Make the crÍpe batter:
1. In a small saucepan, melt the butter over medium heat. Add the milk and heat to 100 degrees F. Set aside.
2. Into a medium mixing bowl, sift the flour, cocoa, sugar, and salt. Add the eggs and whisk vigorously by hand for 45 seconds to form a smooth paste.
3. Add the warm milk/butter mixture, vanilla and cognac and whisk until well blended. Let stand for 1 hour.

Make the saffron sauce:
4. In a heavy, medium saucepan, rub the saffron threads between you thumb and index finger to release the flavor. Add the half-and-half and 1/4 cup of the sugar and bring to a gentle boil over medium heat.
5. In a medium stainless steel bowl, whisk the yolks with the remaining 1/4 cup sugar until blended. Gradually whisk the hot half-and-half mixture into the yolk mixture. Return this mixture to the saucepan.
6. Continue cooking over medium-low heat, stirring constantly with a wooden spatula for 3 to 5 minutes, or until the sauce has thickened slightly. Do not allow the sauce to boil. It is done when the sauce coats the back of the spatula and you can run your finger down the back of the spatula and
you can run your finger down the back of the spatula and a path remains in the sauce for several seconds.
7. Remove the pan from the heat. Immediately pour the sauce into the medium stainless steel bowl that is set into a larger bowl filled with ice water. Stir the sauce for 10 to 15 minutes, or until cold. Stir in the vanilla and strain into a container. Cover with plastic wrap and refrigerate until ready to use.

Prepare the chocolate whipped cream filling:
8. Place coarsely chopped chocolate in the top of a double boiler over hot, not simmering, water. Melt the chocolate, stirring until smooth. (Chocolate that has been overheated may scorch, lose flavor and turn coarse and grainy. Stir melting chocolate after it has begun to liquefy. Because of the sensitivity of milk solids to heat, milk and white chocolates should be stirred almost constantly while dark chocolate need only be stirred frequently during
melting.) Let the chocolate cool for 10 minutes.
9. In a chilled large bowl, with a wire whisk, whip the cream until soft mounds barely start to form and the cream is still pourable. Do not overwhip.
10. Whisk 3/4 cup of the whipped cream into the cooled melted chocolate to lighten. Add the lightened chocolate and vanilla to the whipped cream and
using the whisk, fold the chocolate mixture into the whipped cream with as
few strokes as possible to make a uniform mixture. Cover with plastic wrap and refrigerate until ready to assemble the crÍpes.

Prepare the strawberries:
11. Reserve 6 whole berries for garnish. Hull, wash and slice the berries into quarters into a medium bowl. Sprinkle with the sugar, stir and let macerate
in the refrigerator until ready to assemble the crÍpes.

Make the crÍpes:
12. Heat a 6 to 7 inch crÍpe pan or small slope-sided sautť pan over medium heat for about 1 minute (a drop of water should sizzle on contact). Pour about 1 1/2 tablespoons of crÍpe batter into the pan. Quickly tilt the pan to coat the bottom evenly with the batter, and return to the heat. Let the crÍpe cook for 1 minute or until small bubbles form on the surface and the edges start to look dry. With a spatula or your fingertips, flip the crÍpe over and cook the second side for 30 seconds. Remove to a plate. Repeat the cooking procedure with the remaining batter, stacking the cooked crÍpes on top of one another to prevent drying. Cover with a damp cloth until ready to assemble the dessert.

Assemble the dessert:
13. Place a crÍpe on a work surface with the least attractive side of the crÍpe up. Visually divide the crÍpe into 4 quadrants. Place a spoonful of the macerated strawberries in the lower left quadrant. Place a heaping tablespoon of the chocolate whipped cream over the entire lower half of the crÍpe. Fold the upper half of the crÍpe down over the strawberries and chocolate whipped cream. Then fold the crÍpe in half again to form a triangle.
Continue to fill and fold the crÍpes until you have 18 crÍpes filled.
14. Pour 1/4 cup of the saffron sauce onto a plate and with the back of a spoon, spread the sauce evenly over the plate.
15. Place three of the crÍpes onto the plate with the point of the triangles towards the center of the plate. Sprinkle with confectioner's sugar and
garnish with the reserved strawberries.
(The Dining Room at the Regent Beverly Wiltshire)

 

Chocolate CrÍpes with Tangerines and
Chocolate-Orange Sauce

Bon Appetit May 1987

3 tablespoons unsalted butter
1 ounce bittersweet or semisweet chocolate, chopped
1/3 cup all-purpose flour
1/4 cup sugar
2 tablespoons unsweetened cocoa powder (preferably Dutch process)
pinch of salt
2 eggs, room temperature
3/4 cup milk, room temperature
1 teaspoon vanilla extract
6 small seedless tangerines or oranges
2 tablespoons Grand Marnier
Melted butter
Chocolate-Orange Sauce (recipe follows)

Melt butter and chocolate in top of double boiler over barely simmering water. Stir until smooth. Cool slightly. Sift flour, sugar, cocoa and salt into large bowl. Make well in center and add eggs. Mix until smooth. Whisk in milk, melted chocolate and vanilla. Cover and refrigerate 3 hours. Remove peel and white pith from tangerines. Working over large bowl to catch juice, cut between membranes with small sharp knife to release segments. Add to juice. Mix in liqueur. Cover and refrigerate for at least 3 hours. (Can be prepared 1 day ahead.) Stir batter gently. Heat crÍpe pan with 5-inch-diameter bottom over medium-high heat. Brush lightly with melted butter [clarified]. Stir batter and ladle 3 tablespoons into corner of pan, tilting so batter just coats bottom. Cook crÍpe until bottom is brown, about 1 minute. Turn crÍpe and cook until second side is speckled brown, about 3 seconds. Slide out onto plate. Repeat with remaining batter, stirring occasionally. Adjust heat and add more butter to pan as necessary. (Can be prepared 2 days ahead. Wrap in foil and refrigerate.) Reheat crÍpes 1 at a time in crÍpe pan over low heat 5 seconds per side. Spoon Chocolate-Orange Sauce onto each plate. Fold crÍpes in fourths and arrange 2 crÍpes on each plate. Drain tangerines and place alongside. Serve immediately. Makes about ten 5-inch crÍpes.

Chocolate-Orange Sauce

3 ounces bittersweet or semisweet chocolate, coarsely chopped
1 cup (or more) whipping cream
1 tablespoon tangerine marinade (from Chocolate CrÍpes recipe)
1 teaspoon grated orange zest

Melt chocolate in top of double boiler over barely simmering water. Stir until smooth. Gradually mix in cream, tangerine marinade and orange zest. Stir until heated through. Thin with more cream, if desired. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm sauce over low heat before serving.) Makes about 1 cup.
 

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