Description
Plenitude - Full fun from Pierre Herme. Another masterpiece by Pierre hermé. His forty-two years Pierre hermé received several enthusiastic epithets as "the Picasso of desserts" (Vogue), "Emperor's kitchen" (The New York Times), "rolls-Royce of chocolate sensations" (International Herald Tribune), "Pastry king" (Le Nouvel Observateur), "Food&Wine" awarded him the title of "Pastry provocateur", "Paris-Match" speaks of him as "Pastry chef of the avant-garde and the magician of tastes". I was enchanted by the design of this dessert, and the description "Chocolate Macarons, dark chocolate with "Fleur de SEL", mousse and ganache with bitter chocolate and crunchy caramel" haunted. The search for the original prescription did not succeed, but I'm inspired by them, decided to dream up. And that's what happened. The translation sounds like "pleasure, will, consent, fullness, plenty." Perhaps it was better to call it "Surplus enjoyment"!
Ingredients
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Sugar
150 g
-
Dark chocolate
200 g
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Chocolate milk
200 g
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Cocoa powder
50 g
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Cream
500 ml
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Gelatin
10 g
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Glucose
125 g
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Water
45 g
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Caramel
50 g
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Cookies
10 piece
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Salt
0.5 tsp
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Vanilla
-
Cognac
2 Tbsp
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Strawberry
5 piece
Cooking
You should prepare two hemispheres, I have 15 and 12 cm in diameter. Dessert is unusual and original, tender and very tasty. Despite the apparent complexity and multistage cooking, all the ingredients can be prepared in advance and store them in the freezer. So spread the whole process for a few days. I have been waiting in the wings for a failed pasta (though not chocolate) and the remains of the biscuit. On the eve to prepare a cream ganache with black and milk chocolate in two containers. Chocolate to break into pieces and pour hot cream, and stir everything well until smooth, cover with cling film and put into the refrigerator.
In the morning, whip the cream with a mixer, the mixture will become airy and will double. In the case of milk chocolate mass more liquid and after whipping was similar to a mousse, so I added gelatin. If you are not using silicone form, cover it with cling film. Spoon the mousse into great shape and distribute evenly over the entire surface. Put in the freezer.
Now fill in the form smaller. Ganache with bitter chocolate was quite thick, spread it on the bottom (almost to the middle). On top of it put the pasta as bake view here: http://www.povarenok .ru/recipes/show/575 44/ the Next layer is strawberry (her description of the recipe, no can not put), but it gave its flavor.
"Where's caramel?" - you will ask. I have purchased, but it can be replaced with butterscotch (5 - 6 pieces).
On the plate to pull the plastic wrap and cover with a thin layer to distribute the caramel (in the case of the toffee to melt them in the microwave). Put the bowl in the microwave for 30 seconds. and then immediately sprinkle with Fleur de SEL, if it isn't sea salt (it's coarse and crunchy in baked goods, chocolates). To clean the freezer.
After the freezer, the caramel becomes like glass, and shatters into fragments.
The next layer is a mousse.
Next, the pasta, pieces of salty caramel ganache with bitter chocolate.
While the last layer of pasta is not soaked, it's best to stamp.
And finally, the last layer of biscuit (I have the remains of the biscuit). The recipe for sponge cake here - http://www.povarenok .ru/recipes/show/392 67/ Impregnate it with brandy (which I was not bred), turned a slightly heady contrast.
Cover with foil and in the freezer for at least 2 hours. Better at night.
Mirror glaze I suggest to cook a double portion, and it can stand in the refrigerator for up to 2 months. and will not lose their advantages. More easy to prepare and so shiny, I've never met. Glucose syrup is added to the glaze, making it shiny and silky. You can replace it a thick sugar syrup, invert sugar, honey (though it will affect the taste, and I don't know if the glaze is so shiny). Soak the gelatine in cold water. Heat the sugar, cream and 45 g of water until boiling. Remove from heat, add glucose and sifted cocoa powder. Add the gelatine and mix well. Strain through a metal sieve, cover with plastic wrap and in the fridge all night, i.e. it shall be made not later than the day before. She is pictured in the background (I cooked it for a long time and kept in the refrigerator, covered with foil in a hermetically sealed container).
Final Assembly and decoration. In the morning remove the cake from the mold and fold into one another. Cut to the exact size of a large form a stand, turning on her cake biscuit down.
Install on the bars.
Get a frozen glaze and place in the microwave for 30 seconds. and stir with a spatula until all dissolved. Try to avoid contact with air, it does not lift up blade. Let cool to room temperature. Pour the cake icing. Don't help her spread nor spoon, nor anything else. It must exactly lie. Let the remaining drops drain out, carefully remove the rest with a knife. In the reflection you can see me with the camera.
Melt white and dark chocolate. Apply a thin layer on an acetate film or parchment paper. Take 2 min. in the freezer. Transfer the cake onto a plate and garnish with pieces of chocolate.
The Great Pierre Herme in the state of 150 artists, they think through every detail, every curve and color palette and brushstroke for brushstroke to create their masterpieces, so I decided to copy his design. Left - a masterpiece by Picasso, and on the right is my humble creation. And to see the Maestro here: http://www.povarenok .ru/recipes/show/653 94/ C it master class biscuit.
And here razrezik. What can I say - it's a dessert for chocoholics! Very full-bodied, with active almond flavor. The sweet bitterness of dark chocolate and fruity sweetness of strawberries leads to a perfect complement to these flavors. It also proves the pleasure that you get from the contrast between the sweet mousse, salted caramel pieces, vozdushnaya biscuit and sweet almond biscuits, which turned into an air cloud. Returns to reality, the sharp taste of brandy. Of course, delicious what to say!
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