CHANTILLY CHOCOLATE RECIPES

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SAVARIN WITH CHANTILLY CREAM RECIPE - BBC FOOD



Savarin with Chantilly cream recipe - BBC Food image

Not just another teatime sponge, this citrus-flavoured yeasted cake is soaked in orange liqueur syrup and crowned with Chantilly cream and fresh fruit. For when you want to go all out. For this recipe you will need a 23cm/9in bundt tin or savarin mould, a sugar thermometer and a piping bag fitted with a star nozzle.

Provided by Paul Hollywood

Prep Time 2 hours

Cook Time 1 hours

Yield Serves 8-10

Number Of Ingredients 20

350g/12oz plain flour
50g/1¾oz caster sugar
10g/¼oz instant yeast
½ tsp salt
3 tbsp milk
6 free-range eggs
180g/6oz unsalted butter, at room temperature, cubed, plus extra for greasing
1 large orange, finely grated zest and segmented fruit
1 large unwaxed lemon, finely grated zest only
300g/10½oz caster sugar
1 large lemon, juice only
100ml/3½fl oz orange liqueur, preferably Grand Marnier
100g/3½oz plain chocolate (70% cocoa solids), finely chopped
50g/1¾oz white chocolate, melted
150g/5½oz caster sugar
300ml/10fl oz double cream
15g/½oz icing sugar
½ tsp vanilla paste
sliced mixed fruit (such as orange, mango, kiwi, strawberries)
pomegranate seeds, blueberries or raspberries

Steps:

  • Stir together the flour, sugar and yeast in a large bowl. Mix the salt, milk and eggs together in a jug then pour into the flour mixture and beat well using a wooden spoon for about 5 minutes to make a thick, sticky batter.
  • Gradually add the butter, beating until the mixture is smooth, elastic and shiny. Finally fold in the orange and lemon zest. Cover the bowl with cling film and leave to rise for 1 hour.
  • For the syrup, tip the sugar into a pan, add the lemon juice and 150ml/5fl oz water and bring to a simmer, stirring until the sugar dissolves. Remove from the heat, stir in the orange liqueur and leave to cool.
  • For the chocolate disc, temper the plain chocolate by melting three-quarters (75g/2½oz) of the chocolate over a pan of simmering water (do not let the bottom of the bowl touch the water). Stir until the chocolate reaches a melting temperature of 50C. Remove the bowl from the heat, add the remaining chocolate and stir until it’s cooled to 31C.
  • Spoon into a piping bag made out of baking parchment and pipe a 5cm/2in oval disc onto a sheet of baking paper or acetate and leave to set. Spoon the melted white chocolate into another piping bag and pipe the word ‘Savarin’ onto the plain chocolate disc.
  • For the caramel shards, line a baking tray with silicone or baking parchment. Add the sugar to a pan with 4 tablespoons water and bring to a simmer, stirring until the sugar dissolves. When all the sugar is dissolved, bring the syrup to a boil without stirring until it reaches 170C on a sugar thermometer (CAUTION: boiling sugar is extremely hot. Handle very carefully). Immediately pour out onto the lined tray and leave to harden. Crack with a spoon or cut into shards using a knife.
  • Grease a 23cm/9in bundt tin or savarin mould with butter. When the batter has risen, spoon it into the tin. Cover with oiled clingfilm and leave to rise for 45 minutes to 1 hour, until it reaches three-quarters of the way up the tin.
  • Preheat the oven to 180C/160C Fan/Gas 4.
  • remove the cling film and bake for 20–25 minutes or until the savarin is risen and golden-brown. Remove from the oven and place the tin on a wire rack to cool for 5–10 minutes.
  • When cool enough to handle, remove the savarin from the tin and pour half of the syrup into the tin. Gently place the savarin back into the tin to soak up the syrup and cool completely. Pour the remaining syrup into a roasting tin, then place the savarin into the syrup and leave to soak for 5 minutes. Carefully transfer to a serving plate.
  • Meanwhile, for the Chantilly cream, whip the cream, icing sugar and vanilla together until soft peaks form when the whisk is removed. Spoon one-third of the Chantilly cream into a piping bag fitted with a star nozzle. Set aside in the fridge until ready to serve.
  • Using a sharp knife, segment the zested orange. Carefully slice off the top and bottom of the orange. Using even downward strokes, slice the skin away from the flesh and discard. Remove any remaining white pith.
  • Pipe the Chantilly cream around the top of the savarin and arrange the orange slices over the cream. Fill the savarin with the remaining Chantilly cream and decorate with sliced fruit. Top with the chocolate disc and caramel shards.

CHOCOLATE MOUSSE CAKE RECIPE | HOW TO MAKE CHOCOLATE ...



Chocolate mousse cake recipe | How to make chocolate ... image

Chocolate fiends will love the chocolate triple-hit in this irresistible mousse cake.

Provided by Catherine Adams

Categories     Dessert

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield Serves 10

Number Of Ingredients 15

4 egg yolks
170 gm pure icing sugar, sieved
185 gm eggwhites (about 6)
65 gm Dutch-process cocoa powder
20 gm cornflour
25 gm caster sugar
1½ tsp Grand Marnier, or liqueur of choice
325 gm dark chocolate buttons (53% cocoa solids)
68 gm liquid glucose
68 gm caster sugar
475 gm pouring cream
150 gm dark chocolate buttons (53% solids)
60 gm pouring cream
Caster sugar, for dusting
Chocolate curls, to serve

Steps:

  • For sponge, preheat oven to 190C. Line an oven tray with buttered baking paper and dust with caster sugar. Whisk yolks and 160gm icing sugar in an electric mixer on medium-high speed until thick and a ribbon holds (4-5 minutes). Be careful not to overwhisk the mixture.
  • Whisk eggwhites in a separate bowl with remaining sugar just until stiff peaks form.
  • Fold a third of the eggwhite into yolks, then fold in remaining. Just before eggwhites are completely incorporated, sieve cocoa and cornflour over and fold to just combine.
  • Gently spread batter onto prepared tray to a 22cm-diameter round with a palette knife (mixture will continue to spread a little; which is fine), then bake until cake springs back when gently pressed (12-18 minutes). Set aside to cool completely (25-30 minutes).
  • Trim cake to fit into a 22cm-diameter ring mould or the ring of a springform tin, using the mould as a guide. Place ring on a tray lined with baking paper, then line ring with strips of acetate sheet to increase the height (see note). Place cake base inside and set aside.
  • For soaking syrup, bring sugar and 50gm water to the boil in a small saucepan over medium heat, stirring to dissolve sugar. Allow to cool, then add liqueur and brush liberally over sponge.
  • For mousse, place chocolate in a heatproof bowl and have a spatula on hand. Stir glucose, sugar and 68gm water in a small saucepan over low heat to dissolve sugar, then increase heat to high and bring to the boil. Remove from heat, pour directly onto chocolate and stand for a minute, then mix vigorously from the centre with a spatula until chocolate becomes smooth, glossy, elastic and reaches 35C on a sugar thermometer.
  • Whisk cream just until soft peaks form, add a quarter to chocolate mixture and mix vigorously from the centre to combine, then fold in remaining cream in small additions.
  • Pour chocolate mousse into ring over cake and refrigerate covered until set (6 hours or overnight)
  • For icing, melt chocolate in a heatproof bowl over a pan of simmering water. Bring cream and 60gm water to the boil in a saucepan over medium-high heat, pour onto chocolate and stir until smooth. Cool, then pour onto cake in the ring and refrigerate to set (30 minutes to 1 hour). Remove ring and acetate sheets, and serve cake chilled topped with chocolate curls.

Nutrition Facts : ServingSize Serves 10

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