Gateau Concorde
IP Lesson IX- Tarte au chocolat noir and gateau concorde
I’m still lagging in my blogging! We made tarte au chocolat noir and gateau concorde last Saturday.
Chocolate desserts are such a great hit aren’t they?
Tarte au chocolat noir is a dark chocolate tart made with chocolate short pastry filled with dark chocolate ganache and decorated with raspberries. I think this recipe is one of the best that I’ve tried. It’s rich, not overly sweet. Dark chocolate lovers will adore this one!
The chocolate short pastry is made with cocoa powder, icing sugar, butter and it’s a much more delicate dough compared to the pate sucree (sweet pastry) that we have been making. Even after resting the dough (like all other pastry doughs) for twenty minutes, it still tears really easily so we had to handle it with care.
The chocolate filling is pretty easy to make. The key to getting a great tarte au chocolat noir (apart from using good chocolate couverture) is to give it plenty of attention. By attention, I mean when you put them in the oven, you need to make sure that the filling doesn’t bubble and boil if not you wouldn’t have a nice smooth surface.
The Gateau Concorde was a joy to make. It is basically chocolate meringue discs layered with chocolate mousse and decorated with chocolate meringue tubes. We made French meringue for this purpose and bake the meringues at a low temperature for about 1.5 hours to dry them out. This results in a crispy meringue that simply cracks in your mouth.
The Gateau Concorde is a little too sweet for my liking! Yes, even for a sweet tooth like me. The chocolate mousse is really perfect on its own. Rich, creamy and really chocolatey. The meringues were really too sweet. If you know the amount of sugar that actually goes into this meringue, you probably will think twice about eating it!
I’m heading off for a picnic in Royal Botanic gardens now. Shall blog about this week’s classes soon. I promise.
For now, I’ll leave you with the tarte au chocolate noir recipe because it’s simply fantastic!
I’m still lagging in my blogging! We made tarte au chocolat noir and gateau concorde last Saturday.
Chocolate desserts are such a great hit aren’t they?
Tarte au chocolat noir is a dark chocolate tart made with chocolate short pastry filled with dark chocolate ganache and decorated with raspberries. I think this recipe is one of the best that I’ve tried. It’s rich, not overly sweet. Dark chocolate lovers will adore this one!
The chocolate short pastry is made with cocoa powder, icing sugar, butter and it’s a much more delicate dough compared to the pate sucree (sweet pastry) that we have been making. Even after resting the dough (like all other pastry doughs) for twenty minutes, it still tears really easily so we had to handle it with care.
The chocolate filling is pretty easy to make. The key to getting a great tarte au chocolat noir (apart from using good chocolate couverture) is to give it plenty of attention. By attention, I mean when you put them in the oven, you need to make sure that the filling doesn’t bubble and boil if not you wouldn’t have a nice smooth surface.
The Gateau Concorde was a joy to make. It is basically chocolate meringue discs layered with chocolate mousse and decorated with chocolate meringue tubes. We made French meringue for this purpose and bake the meringues at a low temperature for about 1.5 hours to dry them out. This results in a crispy meringue that simply cracks in your mouth.
The Gateau Concorde is a little too sweet for my liking! Yes, even for a sweet tooth like me. The chocolate mousse is really perfect on its own. Rich, creamy and really chocolatey. The meringues were really too sweet. If you know the amount of sugar that actually goes into this meringue, you probably will think twice about eating it!
I’m heading off for a picnic in Royal Botanic gardens now. Shall blog about this week’s classes soon. I promise.
For now, I’ll leave you with the tarte au chocolate noir recipe because it’s simply fantastic!
Tarte Aux Chocolat Noir
(Recipe from Le Cordon Bleu)
Chocolate Short Pastry
280g Bakers Flour
200g butter
50g cocoa powder
120g pure icing sugar
2 egg yolks
pinch of salt
Sieve dry ingredients, rub in butter till crumbly.
Add egg yolks and incoporate. Do not overwork the dough!
Roll the dough out into the size of your palm and flattened it. Leave it in the fridge to rest for about 20 minutes.
After resting the dough, roll it out to about 3mm thickness, line it on a tart dish. At this point, you can give your dough more rest if you wish to. If not blind bake the tart at about 180 degrees for about 15-20 minutes, until it is cooked.
Tart Filling
80ml Milk
200ml cream
200g Dark Couverture
1 Egg, beaten
Boil milk and cream.
Pour over chocolate pieces (you will need to chop up your chocolate if it comes in a block) and stir to melt it.
Add egg and stir till well combined.
Pour into tart mould and bake at 150 C till set.
When it sets, it wouldn’t be wobbly if you shake it. Do not overbake the chocolate tart till the chocolate filling is bubbling/boiling. Leave the tart in the tart dish for awhile before removing it to cool the tart in the fridge.
Decorate with fresh raspberries and icing sugar.
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