BITTERSWEET BAKERY RECIPES

GANACHE RECIPE | EPICURIOUS

Ganache Recipe | Epicurious image

This chocolate cream icing is a pastry chef's staple. Use it to glaze a cake or, when it cools, whip it to a piping consistency.

Provided by EPICURIOUS.COM

Number Of Ingredients 2

Ingredients

1 1/2 cups (12 fluid ounces or 360 mililiters) heavy cream
1 lb (454 grams) semisweet or bittersweet dark chocolate

Steps:

1. In a heavy saucepan, boil heavy cream. Turn off the heat. Add chopped chocolate pieces and let it rest until melted. Use a rubber spatula to stir the mixture until all the pieces are melted.
2. Pour it into a room-temperature bowl and cover with plastic wrap. Refrigerate the ganache until firm.
Note: For White Chocolate Ganache, substitute white chocolate for semisweet or bittersweet dark chocolate.
Storage: Store the icing in an airtight container and refrigerate. The icing will keep for up to 2 weeks in the refrigerator.
Yield: 3 1/2 cups (800 g)

CHOCOLATE GLAZED CHOCOLATE TART RECIPE | EPICURIOUS

Chocolate Glazed Chocolate Tart Recipe | Epicurious image

A triple layer of crumbly crust, a truffle-like interior, and an almost patent-leather-shiny glaze make this tart the chicest take on chocolate we've come across in a long time.

Provided by Paul Grimes

Total Time 2 3/4 hr (includes cooling)

Cook Time 30 min

Yield Makes 8 to 10 servings

Number Of Ingredients 13

Ingredients

9 (5- by 2 1/4-inch) chocolate graham crackers (not chocolate-covered), finely ground (1 cup)
5 tablespoons unsalted butter, melted
1/4 cup sugar
1 1/4 cups heavy cream
9 ounces bittersweet chocolate (not more than 65% cacao if marked), chopped
2 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
2 tablespoon heavy cream
1 3/4 ounces bittersweet chocolate, finely chopped
1 teaspoon light corn syrup
1 tablespoon warm water
a 9-inch round fluted tart pan (1 inch deep)

Steps:

Preheat oven to 350°F with rack in middle.
Stir together all ingredients and press evenly onto bottom and 3/4 inch up side of tart pan. Bake until firm, about 10 minutes. Cool on a rack 15 to 20 minutes
Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate.
Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.
Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water
Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.

More about "bittersweet bakery recipes"

GANACHE RECIPE | EPICURIOUS

This chocolate cream icing is a pastry chef's staple. Use it to glaze a cake or, when it cools, whip it to a piping consistency.
From epicurious.com
Reviews 3.9

Yield: 3 1/2 cups (800 g)

See details

CHOCOLATE GLAZED CHOCOLATE TART RECIPE | EPICURIOUS

A triple layer of crumbly crust, a truffle-like interior, and an almost patent-leather-shiny glaze make this tart the chicest take on chocolate we've come across in a long time.
From epicurious.com
Reviews 3.8
Total Time 2 3/4 hr (includes cooling)

Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.

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