I just got new books last month, large box from Amazon France ^^. I’m so afraid that I won’t be able to get it because of the flood. One of the books that I looked foreword to read it is ………….. a new book from ………………..
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| Poussière d’étoile |
I love his creativity and his books, you might come across his creative desserts in the Japanese magazine “café-sweets (カフェ-スイーツ)” too. He writes many books on Pastry art. And if you ever read his biography, he started his apprenticeship in his teenage at the Litzler-Vogel in Strasbourg and after that working at Fauchon and Guy Savoy, he became a head pastry chef at the Hotel de Crillon, when he just 23 years old. He had been voted Best Pastry Chef in 1995 and in 2004 he received the honorary title of Chevalier des Arts et des Lettres by the Ministry of Culture. But you don’t have to be afraid of his book, because most of them are made for home baker like us ^^. And if you can read French I suggest you should buy one of his baking bible :…………………too. It’s a big book that will give you many things that you need in baking world.
For this book, it contains a lot of stunning desserts that’s not hard to make. They come with beautiful decorating idea that turn simple dessert into something special.
This recipe that I try is only a simple chocolate and coffee tart, but with the idea of using the semi sphere shape instead of traditional tart pan or ring, makes this tart looks so gooooood! But we can’t pay attention only on the look, the taste of this dessert is remarkable too. The rich chocolate cream with a hint of coffee, with Chantilly au café and most of all the caramelized hazelnuts that work as a decoration and taste booster, a lot of it and you will fall in love with this desserts. Poussière d’étoile means stardust, and I think that he name it after the look of the Chantilly au café that covered with caramelized hazelnuts. So if you want your dessert to be called stardust, don’t skip it, it’s not hard to make anyway, hehe.
La Chantilly au café
500g ………………………… Whipping cream
6g …………………………….. Instant coffee
6g …………………………….. Coffee extract
45g …………………………… Sugar
La Pâte sucrée au chocolat
95g …………………………… Icing sugar
30g …………………………… Almond powder
150g …………………………. Unsalted butter, soft
………………………………….. A pinch of salt
1tsp …………………………… Vanilla extract
1…………………………………. Egg
225g …………………………… All purpose flour
15g ……………………………… Cocoa powder
Chocolate cream (Crémeux au chocolat noir)
150g ……………………………. Dark chocolate (60-70% cocoa mass), chopped
3 ………………………………… Egg yolks
1tsp ……………………………. Instant coffee
40g …………………………….. Granulated sugar
150g …………………………….. Whole milk
150g …………………………… Whipping cream
Les Noisettes caramélisées vanille
120g …………………………… Hazelnut, skinned and chopped
50g …………………………….. Sugar
50g …………………………….. Water
1tsp …………………………… Vanilla powder
Les Noisettes caramélisées vanille:
Preheat the oven to 180°C
Roast the nut in the oven for 8 minutes, take the nut out of the oven and mix with vanilla powder.
Place the silpat over the sheet pan.
Put water and sugar in medium saucepan, and bring to boil, let it boil for 30 seconds.
Pour the nut into the pan and stir to recrystallize the sugar.
Keep the heat low and stir until all the sugar caramelize.
Take the saucepan out of the heat and pour the nut over prepared sheet pan.
Let it cool completely before keep in airtight container.
La Chantilly au café:
Heat the whipping cream until boil, pour the instant coffee, sugar and coffee extract into the whipping cream, stir to combine, let it cool completely.
Refrigerate over night.
La Pâte sucrée au chocolat:
Sift together the cocoa powder with almond powder and flour.
Beat the butter with icing sugar, and salt.
Beat in the vanilla extract, and egg.
Beat in the flour mixture, warp with plastic warp and refrigerate for 2 hours.
Preheat the oven to 170°C
Roll the pastry over floured work space, until 3 mm thickness.
Prick several times with a fork. Cut into 7 cm circle and place over 5cm semi sphere silicone baking pan.
Refrigerate for 15 minutes.
Bake for 16 minutes.
Let it cool completely.
Chocolate cream (Crémeux au chocolat noir):
Whisk the egg yolks, sugar and instant coffee together in a small saucepan, boil the milk with whipping cream and slowly whisk it into the egg yolk mixture.
Put the saucepan over low heat, stir all the time and heat until 82°C.
Take the pan off the heat and stir in the chopped chocolate until melt.
Pipe the Chocolate cream (Crémeux au chocolat noir) in the pastry.
Keep the fridge until ready to use.
Decorate with Noisettes caramélisées vanille.
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| Poussière d’étoile |
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