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]