Milk chocolate parfait in a dark chocolate mirror glaze

I know what you’re thinking: yes it is yet again another very decadent dessert and no I am not trying to tease you out of healthy eating and diet! I happen to have a sweet tooth and I do indulge in very rich desserts once in a while but it is not the everyday fare and I believe that once you have a balanced diet, a little extravaganza here and there can’t do you any harm!

Now, here is a little bit of background about this dessert: I came across a great blog called “Passion Patisserie“. The author, Julie, only discovered her passion for patisserie 2 years ago and her creations are truly marvelous! She has a treasure trove of videos that explain some of the techniques she uses to produce magnificent desserts that wouldn’t look out of place in a Michelin star restaurant. This one uses a couple of great tips: the use of semi-sphere silicone moulds and a gorgeous glossy chocolate glaze. The result looks stunning and I will surely do this again the next time I have guests coming for dinner.

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Source: Passion Patisserie

Ingredients
Serves 4

Milk Chocolate Parfait
100g milk chocolate
200g cream
2 egg yolks
10g sugar
1.5 tbsp water
1 gelatine leaf (2g)

Mirror chocolate glaze
87g water
112g sugar
75g cream
15g unsweetened cocoa powder
2 gelatine leaves (2g each)

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Method

  1.  Make the parfait the day before: set aside 50g cream and whip the other 150g in the Thermomix with the butterfly whisk 40 sec/speed 3 measuring cup OFF or until soft peaks (watch it as cream can go overwhipped very quickly!). Set aside in a cold place or the fridge.MirrorGlazeSteps_001
  2. Place the gelatine leaf in a bowl of cold water to soak.
  3. Boil the sugar and water in a saucepan until the sugar is dissolved.
  4. Using a hand whisk, whisk in the boiled water syrup onto the egg yolks, little by little until all the syrup is whisked in and the egg yolks are pale and fluffy.
  5. Melt the milk chocolate and cream in the TM bowl 3 min/50C/speed 1 or until melted.
  6. Add the drained gelatine to the chocolate and mix 20 sec/speed 3.
  7. Pour the chocolate over the egg yolks and mix well with a spatula.
  8. Wait until the mix is at room temperature before folding in the whipped cream.
  9. Pour into the semi-spheres and make sure you scrape the excess with a spatula to level (I didn’t need to do it as my mix was quite liquid but it did set OK in the end).
  10. Freeze for 2 hours, then unmould half of the semi-spheres and place each on top of the ones still in the mould.MirrorGlazeSteps_002
  11. Place back in the freezer overnight.
  12. Two hours before ready to serve, make the chocolate glaze: weigh the water and sugar in a precision scale (if you don’t have any, just measure 85g water and 110g sugar in the TM bowl).
  13. Place in the TM bowl and cook for 3 min/100C/speed 1 measuring cup OFF or until it starts boiling.
  14. Add the cream and cook another 2 min/100C/speed 1 measuring cup OFF.
  15. Add the cocoa powder and cook for 20 min/80C/speed 2 measuring cup OFF.
  16. Meanwhile, soak the gelatine leaves in a bowl with cold water.
  17. Add the drained gelatine at the end of the cooking time and mix 10 sec/speed 2.
  18. Pour into a bowl and leave to cool in the fridge for 10 minutes.
  19. Check the consistency and put back in the fridge if it’s still too runny. The glaze must cover a spoon (see pictures). Be careful not to let it set for too long as if it’s too thick, it won’t cover your parfaits evenly.

    Mirror glaze Thickness

    Left, it still too runny, right is the right consistency

  20. Take the parfaits out of the freezer and unmould 1 sphere. Use a palette knife to smooth the sphere where the 2 halves meet (I didn’t do it, hence the slight bulge in the middle).
  21. Place it carefully on a grid on top of a big bowl or plate.
  22. Spoon generously the glaze all over until it’s all covered.
  23. Use 2 forks to lift the parfait and place on the serving plate. You can sprinkle some chopped nuts or chocolate decorations on the plate and stick the parfait on top. Repeat for the other parfaits.
  24. Place in the fridge until ready to serve.
  25. Note that the leftover glaze keeps in the fridge and can be reused. Just reheat it gently over a bain-marie, then wait until it reaches the right consistency (see step 19) before using. It’s better to use over frozen desserts for a better coverage. If you want to only cover the top of a cake, use a pastry ring that fits the cake tightly and pour the glaze evenly over the cake top. Let it set in the fridge for at least 1 hours before removing the ring.

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