Get the New Year started in style with a selection of glamorous party cakes, sweet dishes to suit the poshest of parties. No year end party is complete without a set of delicious classic desserts to welcome the new year with a bang!
Chefs from L’Opéra Salon de Thé by PVR, New Delhi gives us two mesmerizing and fabulous selection of dessert recipes to take your breath away and to impress the guests this new year.
Chocolate Bûche (Forêt-noire)
Ingredients:
Chocolate Sponge Cake
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400g Whole eggs
160g Egg Yolks
320g Caster Sugar
240g Egg Whites
80g Caster Sugar
80g Cocoa Powder
160g Plain Flour
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Method:
Pre heat the oven to 185°C.
Whisk the 320gm caster sugar with the whole eggs and the egg yolks, whisk until light and fluffy.
In another bowl, whisk the egg whites to soft peaks with the 80gm sugar.
Incorporate 1/4th of the whisked egg whites into the egg/sugar mixture.
Fold in the sifted flour and the cocoa powder, then the rest of the whisked egg whites.
Spread the batter on to a baking tray, and bake in the convection oven at 185 degree for 10 minutes.
Cherry Syrup
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200g Caster Sugar
150g Water
150g Cherry Puree
150g Cherry Syrup
75g White Rum (Optional)
Method:
Mix all the ingredients together.
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Chocolate & Griotte Mousse
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225g Dark Chocolate Couverture 54%
80g Full cream milk
300g Whipped cream
150g Whole Griottine (Cherries)
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Method:
Bring the milk to boil. Melt the chocolate.
Pour the boiling milk on the melted chocolate, mix until smooth and shinny
Gently incorporate the whipped cream by folding.
Spread the mousse on the soaked sponge and arrange the griottines (cherries)
Crunchy Praline
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125g Hazelnut Praline
50g Milk Chocolate Couverture 35%
125g Feuillentine
5g Vegetable oil
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Method:
1. Melt the milk Chocolate Couverture
2. In an electric mixture fitted with a flat beater, mix the praline with the melted chocolate
3. Add the feuillentine and the vegetable oil and mix.
Vanilla Chantilly Cream
500g Whipping cream
60g Caster Sugar
1/2 no. Vanilla Pod
Method:
With the electric mixture, whisk the cream, sugar and the vanilla pod to stiff peaks.
Assembly:
With a pastry brush, soak the heat of chocolate sponge cake with cherry syrup. Spread the chocolate mousse over the entire chocolate sponge surface.
Arrange a line of griottines all along the chocolate sponge and sprinkle crunchy praline all over the sponge cake.
To make sponge, take a small bowl. Pour in warm milk 60gm and add 10gm yeast on it. Let stand until yeast has dissolved. Stir in 60g of the flour, cover with cling film, and let stand 30 minutes, or until doubled.
Beat together sugar, egg yolks & Whole Eggs. Add to sponge and stir until well incorporated.
Combine butter and remaining flour until crumbly. Slowly pour in egg mixture. Add in the rest of the ingredient except the fruits and beat on high speed 3 to 4 minutes, until dough is elastic looking and long strands form. Beat in candied fruit and raisins. Take the dough into greased bowl, cover with cling film, and leave in a warm place to rise until doubled again, about 2 hours.
Once proofed take out the dough onto a lightly floured work surface and knead a few times to deflate. Divide dough into 3 pieces. Roll each piece into a ball and drop into prepared moulds. Let rise in a warm place until doubled again, about 2 hours.
Heat oven to 200 C. Cut an X on top of each loaf with oiled scissors/blade. Brush tops of loaves lightly with egg wash.
After 10 minutes, lower heat to 190 C. Bake for 30 more minutes; if tops get too
brown, cover with foil. Loaves are done when a wooden skewer inserted into centre comes out clean. Cool on wire rack.
