Harmonie - closure of 2012

Harmonie - closure of 2012

!--?xml version="1.0" encoding="UTF-8" standalone="no"?-- br /div class="separator" style="clear: both; text-align: center;"a href="http://4.bp.blogspot.com/-Stmd329vc-8/UOHmdI2J23I/AAAAAAAACnk/h60S900rVMA/s1600/DSCF3419+copy.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" height="640" src="http://4.bp.blogspot.com/-Stmd329vc-8/UOHmdI2J23I/AAAAAAAACnk/h60S900rVMA/s640/DSCF3419+copy.jpg" width="426" //a/divdiv style="font-family: Arial; text-align: center;"br //divdiv style="font-family: Arial; text-align: center;"The dessert I've chosen for the closure of 2013: chocolate tart with caramel mousse & caramel pear compote./divdiv style="font-family: Arial; text-align: center;"One that includes all my favourite flavours over the year./divdiv style="font-family: Arial; text-align: center;"Chocolate, caramel & pear./divdiv style="font-family: Arial; text-align: center;"Wishing you all a very Happy New Year & hope to see you next year./divdiv style="font-family: Arial; text-align: center;"br //divdiv class="separator" style="clear: both; text-align: center;"a href="http://4.bp.blogspot.com/-6xAfJs6ZxPA/UOHmbiC9ZWI/AAAAAAAACnc/1aJ1nQr6vQU/s1600/DSCF3401.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" height="640" src="http://4.bp.blogspot.com/-6xAfJs6ZxPA/UOHmbiC9ZWI/AAAAAAAACnc/1aJ1nQr6vQU/s640/DSCF3401.jpg" width="426" //a/divdiv style="font-family: Arial; text-align: center;"br //divdiv style="font-family: Arial; text-align: center;"a href="http://4.bp.blogspot.com/-H7Q6YQzaPcY/UOHmejgILI/AAAAAAAACns/delKXdPRYVw/s1600/DSCF3426.jpg" style="font-family: Times; margin-left: 1em; margin-right: 1em;"img border="0" height="640" src="http://4.bp.blogspot.com/-H7Q6YQzaPcY/UOHmejgILI/AAAAAAAACns/delKXdPRYVw/s640/DSCF3426.jpg" width="426" //a/divdiv style="font-family: Arial; text-align: center;"a name="more"/a/divdiv style="font-family: Arial; text-align: left;"bRecipe (make 8 x 10 cm tarts)/b/divdiv style="font-family: Arial; text-align: left;"bPâte Sucrée au Chocolat/b/divdiv style="font-family: Arial;"150 g unsalted butter, softened/divdiv style="font-family: Arial;"145 g icing sugar/divdiv style="font-family: Arial;"13 g cocoa powder/divdiv style="font-family: Arial;"1/4 tsp salt/divdiv style="font-family: Arial;"33 g ground almond/divdiv style="font-family: Arial;"1 egg/divdiv style="font-family: Arial;"225 g plain flour/divdiv style="font-family: Arial;"bbr //b/divdiv style="font-family: Arial;"In a large mixing bowl, use both hands to quickly combine butter, icing sugar, cocoa powder & salt./divdiv style="font-family: Arial;"Work in the ground almonds, followed by egg & the flour until the dough comes away cleanly from the side of bowl./divdiv style="font-family: Arial;"Shape into a ball, wrap in cling film & refrigerate for 1 h./divdiv style="font-family: Arial;"Remove from the refrigerator & roll it out on a lightly floured surface to 3 mm sheet./divdiv style="font-family: Arial;"Butter & flour 10 cm tart moulds, line with the pastry to form a case./divdiv style="font-family: Arial;"Trim the edges neatly & prick the base with a fork./divdiv style="font-family: Arial;"Refrigerate for at least 30 min./divdiv style="font-family: Arial;"Preheat oven to 180C./divdiv style="font-family: Arial;"Take the lined moulds out & cover the base with a piece of greaseproof paper & fill with baking beans./divdiv style="font-family: Arial;"Bake blind for 20 min, remove from oven & allow to cool completely before removing from the moulds./divdiv style="font-family: Arial;"br //divdiv style="font-family: Arial;"bGanache au Chocolat/b/divdiv style="font-family: Arial;"350 g 55% plain chocolate, chopped/divdiv style="font-family: Arial;"350 g whipping cream/divdiv style="font-family: Arial;"70 g unsalted butter, softened/divdiv style="font-family: Arial;"br //divdiv style="font-family: Arial;"In a small saucepan, bring the cream to boil./divdiv style="font-family: Arial;"Pour the cream over the chocolate & stir slowly until smooth./divdiv style="font-family: Arial;"Stir in the butter./divdiv style="font-family: Arial;"bbr //b/divdiv style="font-family: Arial;"bPoires Caramélisées/b/divdiv style="font-family: Arial;"200 g granulated sugar/divdiv style="font-family: Arial;"80 g water/divdiv style="font-family: Arial;"4 pears, peeled, cored & quarteredbr /1/4 vanilla podbr /br /Caramelise sugar, carefully add in warm water, stir to dissolve.br /Add vanilla pod & simmer for 5 min.br /Add pear slices & simmer for 10 min.br /Leave to cool & drain./divdiv style="font-family: Arial;"br //divb style="font-family: Arial;"Mousse au caramel (4 x 10 cm disc)/bbr /div style="font-family: Arial;"iCrème caramel/i/divdiv style="font-family: Arial;"115 g whipping cream/divdiv style="font-family: Arial;"1/4 vanilla pod, split & seeded/divdiv style="font-family: Arial;"60 g granulated sugar/divdiv style="font-family: Arial;"30 g honey/divdiv style="font-family: Arial;"br //divdiv style="font-family: Arial;"iPâte à bombe/i/divdiv style="font-family: Arial;"40 g egg yolks/divdiv style="font-family: Arial;"35 g a href="http://yuehandicrafts.blogspot.co.uk/2011/12/bresilienne.html"sirop à 30°B/a/divdiv style="font-family: Arial;"br //divdiv style="font-family: Arial;"225 g whipping cream, whipped up/divdiv style="font-family: Arial;"7.5 g sheet gelatine, bloom in cold water/divdiv style="font-family: Arial;"br //divdiv style="font-family: Arial;"To make crème caramel, warm whipping cream & vanilla./divdiv style="font-family: Arial;"In a saucepan, combine sugar & honey, heat over low heat & caramelise, carefully stir in vanilla cream./divdiv style="font-family: Arial;"Sift through to remove vanilla pod then stir in gelatine./divdiv style="font-family: Arial;"To make pâte à bombe, bring the syrup to boil then add slowly to egg yolks with stirring./divdiv style="font-family: Arial;"Fold pâte à bombe into creme caramel, fold in whipped cream./divdiv style="font-family: Arial;"Pour the mousse into the moulds & freeze to harden./divdiv style="font-family: Arial;"br //divdiv style="font-family: Arial;"bComposition/b/divdiv style="font-family: Arial;"Pour the chocolate ganache into the pastry case, tapping the base gently to level out the filling./divdiv style="font-family: Arial;"Leave to harden for 1 h at room temperature./divdiv style="font-family: Arial;"Carefully remove the hardened caramel mousse from the the mould, cut into halves./divdiv style="font-family: Arial;"Place the mousse over the chocolate tart & place the caramelised pear slices on the side./divdivbr //div

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