Welcome to How To Cook That
I am Ann Reardon Today we are making this beautiful dessert,
with a crispy base, almond dacquoise, mocha cremeux, mascapone cream and then a chocolate
decoration on top. You can make this whole dessert or just one element of it, they all
taste good. Firstly we are going to make the almond daquoise
To make that you will need egg whites, icing sugar or powdered sugar, ground almonds, blanched
almonds, which are just almonds without the skin, sugar and cream of tartar which is a
called tartaric acid in some places it just helps stabilizes the egg whites when they
are whipped up. If you can’t find it you can use a tiny bit of lemon juice instead.
Add your sugar into the egg whites and whip it on high speed. All of the recipe quantities
that you need are on the website howtocookthat.net in grams and ounces and cups and all the different
things that you need. You’ll know that your egg whites are done
once you have soft peaks and you can turn the bowl upside down without it falling out.
Next add your icing sugar and ground almonds and just put them through a corse sieve. Now
if you use one of those fine metal sieves they are not going to go through the almonds
are too coarse for that. And even with the coarse sieve you may need to rub it with a
spoon or your fingers just to get it all through. Using a spatula fold it in going around to
the bottom of the bowl and folding it over the top. Keep going just until you cant see
any dry ingredients anymore and then stop. Pour that onto a baking tray and spread it
out all the way to the edges. Roughly chop your almonds, they don’t have
to be tiny just small chunks. Sprinkle them evenly over the top. So you’ve
got some evenly on all the slices. Then place that in the oven for about 15 minutes
or until it is browned and cooked through. Now for our crispy base, this is so yummy.
All you need is milk chocolate and I am using crushed crape dontel they are crunchy and
super thin almost like a pancake and they are rolled up, but they are very crispy. They
taste just like wafer cones so you could break some of them up, or use rice bubble instead
anything that is crispy. Melt your chocolate. In the microwave or over a baine marie.
Add the crape dontel and mix together really well. Then tip it out onto a sheet of non-stick
baking paper. You want to spread it out into a rectangle in the same size as the tin you
baked your daquoise in. Then add a sheet of baking paper on top and roll it out gently,
you don’t want to completely squash it you just want to level it out.
Then peel off the baking paper. Once your dacquoise is cooled roll a rolling
pin gently over the top to level that too. Slide it onto a flat tray and use that tray
to transfer it onto the base. Just line up one edge and pull the baking paper back under
the tray so that it slides off. Easy Place a rectangle frame over the top. Cutting
the edge so you can push it right down to the tray. If you don’t have a rectangle frame
you can make the cremeux layer in a lined baking tray and add it on top just like we
did with the daquoise layer. To make the mocha cremeux put your chocolate
in a bowl with a sieve over the top. Measure out the sugar egg yolks, cream and coffee
beans, you can use instant coffee if you prefer. Bring the cream and coffee beans to the boil
and then remove from the heat. While that flavour is infusing into the cream,
add the sugar to the egg yolks and whisk with a fork until they are well combined. Now add
some of the coffee cream and whisk in . Then add that mixture back into the pan. And return it to the heat. And now you want
to bring this up to 186F which doesn’t take long you can use a candy thermometer. Or if
you tip your pan, as soon as you start to see some yolk sticking to the bottom like
this it’s ready. Pour it through the sieve onto the chocolate.
The sieve will get out the coffee beans and any little bits of yolk.
Stir the chocolate mixture until it is all smooth now this cremeux just tastes amazing
so if you want to make something simple just make this element and pour it into glasses
to set. Pour the cremeux into the frame. Then that whole thing goes into the freezer over
night to make it easy for us to cut it.. Now for our chocolate decorations, temper
some milk chocolate and spread it out on some acetate or foil, shake it to smooth it and
get rid of any air bubbles. Leave it at room temperature for a few minutes.
Once it is set firm but not hard and crisp yet cut out circles and then cut out smaller
circles to one side of those. And keep doing that until you’ve used up all of the space
on your chocolate. Put a little dot of chocolate onto the thin
side and add a coffee bean. Then gently brush on some gold luster dust which is edible and
you can get at cake decorating stores. For the mascarpone cream this is really easy
just add the sugar to the mascarpone and mix it through you can also add some vanilla there
too if you like. Then place that into a bag fitting with a round piping tip.
Remove the frame from your frozen cremeux Using a sharp knife shave a tiny amount off
each side to neaten it up. Now using a hot sharp knife cut slices of
the dessert, it’s a good idea to measure with a ruler where you are going to cut so they
are all the same. Then cut each one in half.
Pipe dots of mascapone cream neatly along one edge and then top with one of the chocolate
circles. I love seeing when you guys make the desserts
so take a photo of it and upload it in the comments section on the website.
or @HOWTOCOOKTHAT on instagram so that I see it. Subscribe to How To Cook That for more cakes
chocolate and desserts, click here to go through to the channel and see more crazy sweet creations.
Here for last weeks giant Ferrero Rocher recipe and here for the website, all of those links
are below. Have a great week and I’ll see you on Friday. [music: The boat song by youtube.com/setsailtv
used with permission]