lunedì 16 maggio 2011

3-chocolate parfait

May is the month of birthdays (for me) and this gives me the opportunity to experiment and try new things, it takes motivation, pushing ahead the cart of new discoverings; so here it is, where I applied all chemicals, dosages and tricks of the pastry chefs. In this recipe there is a step taught by Montersino, that alone is worth the effort to prove, and the time to do.

For the birthday party of my son Alessandro, I found this explosion of flowers in my garden and the cake I chose for all children is a mousse (reminiscent of the ice, because they love it!) 3-chocolate (because they love the chocolate!). This recipe is taken from  L'arte-del-dolce, but I mentioned a chenge in order to "sanitize" the egg, because there were so many children.  The egg in the original recipe was assembled and added raw to the mousse, so I cooked the sugar in water up to 121° and added to the egg, while assembling.

Preparation time 1 hour
cool 3 hours
  • 1 base of marquise
  • 450 ml whipping cream
  • 100 g white chocolate into small pieces or tablets
  • 100 g dark chocolate into small pieces or tablets
  • 100 g hazelnut chocolate into small pieces or tablets 
  • 3 eggs plus 3 egg yolks
  • 120 g caster sugar
to decorate
  • roasted and ground hazelnuts and pistachios
  • fruits to taste

1. Prepare the base of marquise and get a disc with the rim of a foam mold with a diameter of 22cm. Place the mold on a plate lined with baking paper and put on the bottom the disc of the marquise.

2. Separately, in a large bowl whip the cream very cold. Melt the three chocolats separately in the nicrowave or double boiler and set aside.

3. Prepare the dark chocolate parfait: cook 40g of sugar with 2 tbs water and bring to a temperature of 121°. Whip in a bowl 1 egg and 1 egg yolk and pour slowly the cooked sugar in it, then add to the dark chocolate. Add 150g of whipped cream and mix well with the whisk. Pour the mixture on the marquise, level the surface with a spoon and store in freezer.

4. Meanwhile prepare the chocolate hazelnuts parfait: Same method. Store in freezer. Prepare in the same way the white chocolate parfait. And let the cake rest in freezer for 3-4 hours.

Remove the 3-chocolate parfait from the mold, decorate as desired (this is decorated with roasted and ground hazelnuts and pistachios) and berrie. Serve immediately.
The parfait in the picture is a double dose.

Serves 8 slices

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