Monthly Archives: January 2014

Chocolate and raspberry tart

Valentine’s day is only 2 weeks away and what better dessert than a chocolate tart to eat with your valentine? This tart is not too sweet and I love the way the raspberries add a sharp acidity that lightens the rich and creamy dark chocolate filling.

ChocolateTart_003 ChocolateTartColl

Source: Fréderic Anton

Ingredients

Chocolate pastry:

250g plain flour
150g unsalted butter
100g icing sugar
30 ground almond
15g unsweetened cocoa powder
2 beaten eggs
Pinch of sea salt

Chocolate cream :
50g full fat milk
120g cream
120g dark chocolate (60-70% cocoa)
30g sugar
12g unsalted butter
2 eggs

1 punnet of raspberries and Icing sugar for the decoration

Method

  1. To make the chocolate pastry: place the flour, cold butter, icing sugar, ground almond, cocoa powder and salt in a stand mixer (with flat beater) or in a bowl. Mix until crumbly.
  2. Thermomix: place the flour, cold butter, icing sugar, ground almond, cocoa powder and salt in the TM bowl. Mix 15 sec/speed 6 until crumbly.
  3. Add slowly the beaten eggs until it just clings (stop as soon as it does even if not all the eggs was added). Thermomix: add most of the beaten eggs, lock the lid and press the Turbo button for 1 sec at a time until just clinging together. If too dry, add the remaining eggs and Turbo another second.
  4. Form into a ball, wrap in cling film and refrigerate for at least 1 hour or overnight.
  5. Roll the pastry and line into a buttered and floured 20cm tart tin (or several mini tart tins for individual tartlets). You may have some pastry leftover, in which case, you can freeze it wrapped in cling film for later use.
  6. Line with baking parchment and fill with dried beans.
  7. Bake blind in a preheated oven at 180C (fan), 200C (non fan), Gaz mark 6 for 15 minutes then remove the baking parchment and beans and bake for another 10 minutes until golden. Leave out to cool on a wiring rack. Individual tarts would only take 10 + 5 minutes to cook.ChocolateTart_001
  8. Meanwhile, make the ganache: preheat the oven at 170C.
  9. Bring to a boil the milk, cream, butter and sugar in a saucepan.
  10. Meanwhile, chop the chocolate.
  11. Take the hot milk/cream out of the heat and add to the chocolate. Leave to rest for 1 minute, then mix gently until smooth (you mustn’t incorporate any bubble in the mixture).
  12. Add the eggs and mix, the mixture will thicken.
  13. Thermomix: place the chocolate in the TM bowl, mix 6 sec/speed 6 to chop. Add the cream, milk, butter and sugar and cook 5 minutes/50C/speed 3. Cook a little longer if needs be until smooth. Add the eggs and mix 10 sec/speed 3.
  14. Pour the ganache into the tart tin and place in the oven TURNED OFF and leave to gently cook for 16 minutes.ChocolateTart_002
  15. Take out of the oven, the ganache must be slightly trembling. If too liquid, place back in the oven for an extra 5 to 15 minutes.
  16. Leave to cool in the refrigerator for 2 hours to set.
  17. Before serving, dust the raspberries with icing sugar and place them on the tart.

Tangzhong: the Japanese method to make bread

Each time I get an email notifying me that a new post was published on Valérie’s blog “C’est ma fournée”, my heart rate increases in anticipation. That’s because each and every post from Valérie is a gem. She has the knack to unearth the best recipes, her style is brilliantly funny and her step by step explanations are fool-proof. This time is no different and she sells this bread recipe so well that I had to try it the very next day. Indeed, the secret behind this bread is that it uses a mixture of water and flour cooked at exactly 65C (Tangzhong) until thickened, left to mature for 1 day before using it in the bread dough. Apparently, cooking the flour at 65C develops the gluten levels and makes the bread extremely soft and fluffy inside. I must say that my first batch wasn’t as fluffy as the one she had made but it tasted amazing and was a fairly good loaf overall. I guess I wasn’t sure as to what flour to use for this bread. She mentions the T45 French flour, which we don’t have in Ireland, so I used what I thought was the closest match: plain flour. Next time, I’ll use the strong white flour that we normally would use for breads to see if my dough rises more…

tangzhong_001_02

Source: C’est ma fournée

Ingredients

Tangzhong
20g bread flour
100g water

Dough
350g strong flour
100g tangzhong (you will have slightly more than 100g so don’t use it all)
40g sugar
7g salt
1 egg
110g full fat milk
7g skimmed milk powder (I didn’t put it in)
5g dried instant yeast or 15g fresh yeast
30g butter

Method

  1. The day before, make the Tangzhong: place the water and flour in the TM bowl and cook 3 min/70C/speed 3.
  2. The mixture should be thickened. Scrape the bottom of the bowl to get the thicker bits to mix with the thinner ones and mix 10 sec/speed 6 to homogenise. Tip out into a small container and refrigerate minimum 6 hours or overnight.tangzhong_001_01
  3. The next day, place all the ingredients for the dough and mix 30 sec/37C/speed 3.
  4. Knead 3min30 at interval speed (wheat button) on the lid locked position. The dough should be quite wet. Take it out, scraping the dough out with the spatula. Let the dough rise in an oiled bowl covered with a tea cloth until doubled in size.
  5. Punch down the dough and cut into quarters. Roll one quarter on a floured surface into a rectangle.tangzhong_001
  6. Fold in 3.tangzhong_002
  7. Turn 1/4 to the right.tangzhong_003
  8. Roll again into a rectangle shape.tangzhong_004
  9. Roll over itself like a Swiss roll.tangzhong_005
  10. Place in an oiled loaf tin.tangzhong_006
  11. Repeat with the other 3 balls of dough.tangzhong_007
  12. I let it prove in the fridge covered in cling film but you can prove it in a warm place until doubled in size.tangzhong_008
  13. Preheat the oven at 150C and bake the loaf for 50 minutes.
  14. Leave to cool for 5 minutes before turning it onto a wire rack.tangzhong_009

Lamingtons

It was Australia day yesterday and since quite a lot of you dear readers are from down under, I thought of paying tribute to your beautiful country by baking one of the most typical Australian cakes: the Lamingtons. Named after Lord Lamington, governor of Queensland between 1896 and 1901, these little sponge cakes are cut in squares and dipped in a chocolate icing before being rolled in dessicated coconut. They are sometimes cut in half and filled with cream or jam. I chose a recipe from the Thermomix Australian recipe community but decided to add a French twist to these cakes: I filled them with a pralinoise and sprinkled them with a homemade pralin. I also tried icing them with dark chocolate thinned down with water but I ended up with not enough to go around all the cakes so I ended up using the cocoa icing from the recipe. I found the dark chocolate iced ones nicer though because they are less sweet…

Lamingtons_004

Lamingtons_005

Source: Australian Thermomix recipe community

Ingredients

120 g sugar
4 eggs
1 tsp Vanilla Bean Paste
50 g unsalted butter, , melted
120 g Self Raising Flour

Lamington icing
25 g unsalted butter
160 g milk
500 g icing sugar
50 g Dutch processed cocoa
Shredded coconut to coat

Pralinoise:

80g praliné paste
80g milk chocolate

Pralin:

200g hazelnuts
120g water
40g sugar

Method

  1. Preheat the oven to 180C
  2. Butter and line a 20cm square dish (I used a silicon mould with a chocolate bar pattern on it, which made it quite easy to cut the squares afterwards. Unfortunately, these moulds are only sold through demonstration in France/Belgium and US).Lamingtons_002
  3. Place sugar into mixing bowl and mill 10 sec/speed 10.
  4. Add eggs and insert the Butterfly whisk.
  5. Whip eggs for 7 min/50C/speed 3.
  6. Add butter and vanilla paste/extract and mix 5 sec/speed 4.
  7. Remove Butterfly whisk. Add flour and with dial set to Closed Lid Position mix for 10 sec/ kneading button. Finish mixing with spatula by hand if necessary.
  8. Pour into prepared tin, spin to level and bake for 15 – 20 minutes or until golden and springy to touch. Cool for 5 minutes before turning out onto rack to cool completely.
  9. Freeze for 30 minutes before cutting.
  10. Meanwhile, make the pralinoise: place the milk chocolate in the TM bowl and mix 5 sec/speed 6. Melt 3 min/50C/speed 2, scrape down the sides and add more time if it’s not entirely melted.
  11. Add the praliné paste and mix 20 sec/speed 4. Tip out and reserve.
  12. Pralin: roast the hazelnuts on a baking tray in the hot oven (180C) for 8 minutes.
  13. Leave to cool and rub them to remove the skins.
  14. Place the water and sugar in a medium saucepan. Boil until the syrup reaches 120C.
  15. Take out of the heat and add the hazelnuts to it.
  16. Stir with a wooden spatula until the sugar starts crystallising and place back on the high heat and stir continuously until all the sugar caramelises.
  17. Pour onto a tray lined with silicon sheet or baking parchment and make sure to flatten the hazelnut mixture. Leave to cool and break in pieces.
  18. Place in the TM bowl and mix 4 to 5 sec/speed 6 or until cut in small chunks. Set aside.
  19. Icing: place butter and milk into mixing bowl and cook 2 min/80 C/speed 2.
  20. Add sugar and cocoa and blend for 20 – 25 sec/speed 4.
  21. Trim sides of sponge. Cut in half horizontally and spread the pralinoise over one half. Place the second half on top and cut cake into 16 equal sized cubes.Lamingtons_001
  22. Place on a wiring rack on top of a plate to catch drips.
  23. Pour icing over the cake squares, trying to coat them evenly. Scoop some of the icing from the plate underneath back onto the cakes until they are coated all over.
  24. Transfer to flat tray lined with baking paper. Repeat until all are covered. Sprinkle with some pralin and allow icing to set before serving. You should have some pralin left, why not use it in those wonderful Iles flottantes?

Lamingtons_003

Orange and Almond cake

While we are still in the bitter oranges season, here is another great recipe from the Thermomix UK & Ireland newsletter: the Orange & Almond cake. The whole cake is made using Thermomix (like for the marmelade, we first steam the oranges to soften them) and I like how we can reuse the steaming liquid to make the syrup to drizzle on the cake. It’s a very moist cake with a distinct bitterness going through (mellowed somewhat by the sweetness in the cake and the almonds). We loved it!

OrangeCake_001

Source: Thermomix UK & Ireland newsletter

Ingredients

2 small bitter oranges (~200g)
1 orange, peel cut into thin strips and juiced
250g ground almonds (or whole/sliced almonds)
100g light brown sugar
350g caster sugar
6 medium eggs
1 1/2 tsp baking powder
250g mascarpone or Greek yoghurt to serve (I omitted)

OrangeCake_003

Method

  1. Add 1.2L water to the TM bowl and place the 2 small oranges in the internal steaming basket.
  2. Steam 1 hour/Varoma/Speed 2 until soft. Remove the oranges and allow to cool. Set the cooking liquid aside for later.
  3. Preheat the oven at 170C and grease and line a 23cm cake tin. If using whole/sliced almonds, grind them 10 sec/speed 9. Tip out and set aside.
  4. Insert the butterfly whisk and mix together the brown sugar, 200g caster sugar 1 min/speed 4 until light and fluffy. Remove the butterfly whisk.
  5. Cut the cooled oranges in half, discard the pips and add the oranges with their skin and pith to the mixture, Blend 30 sec/speed 8 until smooth.
  6. Mix in the ground almond and baking powder 10 sec/speed 5.
  7. Scrape down the sides of the bowl and lid and mix again 10 sec/speed 5. Pour the mixture into the prepared tin.
  8. Bake for about 50 minutes until a skewer comes out clean. Cool completely before removing from the tin.
  9. For the syrup: weigh 400g of the reserved oranges steaming liquid from step 1 into a clean TM bowl.
  10. Add the remaining 150g sugar, juice from the extra orange and the strips of peel. Reduce 30 min/Varoma/speed 2, replacing the measuring cup with the internal basket on the lid. Cut the cake into slices, drizzle the orange syrup and serve with a dollop of mascarpone or Greek yoghurt.

OrangeCake_002

Orange marmelade

January is the season of the sour oranges or Seville oranges so it is the right time to make your orange marmelades. I found this recipe on the latest Thermomix newsletter for the UK and Irish customers and even though there are a lot of steps and waiting times, it is quite easy to follow and will yield excellent results. I had never made proper orange marmelade before but this promises to become a staple in our family!

MarmeladeOrange_001

Source: UK & Ireland Thermomix newsletter

Ingredients

750g water
350-370g Seville oranges or any bitter/sour oranges (I used 420g or 4 small oranges)
1 lemon (I omitted)
900g granulated sugar (I used jam sugar for a solid set)

Method

  1.  Pour the water in the TM bowl and close the lid. Place the oranges and lemon in the Varoma dish and place on top of the lid (without the measuring cup). Steam for 40min/Varoma/speed 1 or longer until they start to look as if they are collapsing. Leave the steaming water in the bowl.
  2. Remove the Varoma and set it on the upturned Varoma lid to catch the drips. Leave uncovered for about 40 minutes to cool. When cool enough to handle, cut in half and scoop out the flesh, juice & pips with a tablespoon and add to the reserved steaming water. Set aside the skins to dry out a little.
  3. Cook the steaming water + orange/lemon pulp for 15 min/Varoma/speed 1, replacing the measuring cup with the internal basket to reduce.
  4. Blend everything 2min/speed 10 until smooth (this is not a classic way to make a marmelade but will give a really good set because you are keeping the seeds and tastes equally as delicious as the traditional method). Pour out and set aside, then wash and dry the TM bowl.
  5. When the bowl is cool, put the orange skins in and Turbo pulse very briefly 3 times to chop. Repeat with one or more brief pulses if you wish to have a finer cut or cut the skins by hand if you want a thick cut. Tip out the peel and reserve.
  6. Weigh in the reserved thick pulpy liquid from step 4, topping up with water to 750g. Add the sugar and reserved chopped peel.
  7. Cook 20 min/100C/speed 1, measuring cup OFF and internal basket on the lid. If the mixture boils up onto the lid, increase to speed  2 and decrease the temperature to 90C until the bubbles recedes, then bring back to 100C.
  8. Test for set by standing the TM bowl on the countertop; gently tip towards the spout (without pouring  out the marmelade) and stand the bowl upright again – if the mixture is sticky on the side of the TM bowl and bits of rind are sticking as well, you are at setting point. If not yet done, cook 3 min/Varoma/speed 1, with internal basket instead of the measuring cup and alternating the temperatures as per step 7. Repeat setting point test and add further cooking if necessary. Marmelade may take longer to reach setting point on a wet rainy day.
  9. To ensure the rind doesn’t float to the top of the jar, allow the marmelade to cool for 10 minutes before potting in warm sterilised jars (to sterilise your jars, bake them 10 minutes at 150C). Cover immediately, turn upside-down (this will seal the air to remove any remaining bacteria) for 10 minutes then turn back upright and leave to cool completely.

Fondant Apples with Chantilly cream

I love reading my friend Carine’s blog: Chic Chic Choc…olat. She always does mouth watering dishes and her photos are so beautiful. I fell in love with her Gateau aux pommes caramélisées, which I translated to Fondant apples because it’s not really a cake (the only ingredients there are apples, sugar and butter!) and the apples are just melting in your mouth after being slowly stewed in a low oven. It’s just a superb dish, albeit very slow to make, but I was always taught that the best things take time… It’s not either a Thermomix recipe. All you need for this dish is a mandoline (or a lot of patience) to slice the apples waffer thin. Even the amount of butter and sugar is ridiculously low, so if you omit the creme Chantilly, it’s quite a healthy dessert…FondantPommes_002

Source: Chic chic choc…olat

Ingredients

12 apples (I used 6 Pink ladies and 6 Golden delicious)
70g soft brown sugar
30g unsalted butter

Method

  1. Melt the butter and peel and core the apples.
  2. Slice the apples thinly with a mandoline and spread a thin layer in a small dish (20cm diameter), sprinkle with some of the sugar and a couple of teaspoons of the melted butter.
  3. Continue layering the apples with a sprinkle of sugar and butter on each layer.
  4. Place a piece of baking parchment paper on top and weigh down with a heavy dish slightly smaller (I used a Pyrex dish).
  5. Bake at 110C for 10 hours (you will need a patience of gold for this dish!).
  6. Leave to cool, then refrigerate for a few hours before unmoulding carefully.
  7. Reheat briefly in a microwave (no more than 20 seconds) to soften the butter and serve with a dollop of creme Chantilly (made in the Thermomix of course!)

FondantPommes_003FondantPommes_001

Lemon cake

I came across this recipe on the blog “La cuisine de Bernard”, which is a very popular culinary blog in France. He came up with the ultimate lemon cake recipe by trial and error and I must say he nailed this one. The cake is  very moist and the icing is thin, slightly crispy and very lemony.

LemonCake_001

Source: La cuisine de Bernard

Ingredients

200g sugar (use all the sugar it’s important for the texture of the cake)
120g unsalted butter
Peel of 1 lemon
165g eggs
150g plain flour
80g lemon juice (2 or 3 lemons)
1/2 tsp baking powder

Icing:
25g lemon juice
130g icing sugar

Method

  1. Preheat the oven at 170C.
  2. Mix the sugar and lemon peel 20sec/speed 10.
  3. Add the butter and melt 5 min/70C/speed 1.
  4. Add all the other cake ingredients and mix 15 sec/speed 6.
  5. Pour into a buttered and floured loaf tin and bake for 30 to 40 minutes (a skewer should come out clean).
  6. Unmould and leave 5 minutes to cool a little bit then wrap in cling film (try to find a heat resistant one) until it has totally cooled down. This is to keep the cake soft.
  7. When the cake is cooled, mix the icing ingredients and pour over the cake placed on a grid with a dish underneath to catch the drips.
  8. Reuse the icing dripped down to pour over the cake again and smooth with a spatula until the whole cake is iced.
  9. Bake for 8 minutes at 100C to harden.
  10. Keep in an airtight container.

LemonCake_003

Chocolate and pineapple cake with coconut meringue icing

The other day, I made chinese pork. It was meant to be with pineapple chunks so I looked for a can of pineapples in my pantry, found one and opened it… only to realise it was crushed pineapple and not sliced! I obviously couldn’t use it with the pork so I had to find some other use for it. From the Chinese pork recipe, I also had some coconut cream leftover, so a little search on the net found a yummy recipe for chocolate and pineapple cake with coconut icing. I tweaked it quite a bit to make it gluten free and a bit lighter and here it is: a gorgeous almost guilt-free dessert that is moist and tasty. As Hannibal from the A-team would say: “I love it when a plan comes together”…

ChocPineappleCak_002.42.00

Source: Loosely adapted from a recipe by Nigella Lawson

Ingredients

100g dark chocolate (I used one with 58% cocoa solids)
20g coconut oil
75g cream cheese
55g Demerara sugar (if using more bitter chocolate, add 20 g sugar)
2 eggs
2 tbsp coconut flour (or grind 2 tbsp of dessicated coconut in your Thermomix until fine)
90g corn flour
250g drained pineapple
2 tbsp pineapple juice
1 tsp baking powder
1/2 tsp baking soda

Icing

3 egg whites
5 tbsp icing sugar
100g coconut cream

Chocolate shavings or cocoa powder for the decoration

ChocPineappleCak_001.40.50

Method

  1. Preheat the oven at 180C.
  2. Melt the chocolate 4 min/50C/speed 1. Scrape down the sides and heat for another minute if needs be.
  3. Add the other cake ingredients and mix 10 sec/speed 6.
  4. Pour into a prepared 23cm tin and bake for 20 to 25 minutes. The cake is cooked when a skewer comes out clean. Leave to cool on a wiring rack.
  5. Clean and dry the bowl thoroughly. Place the butterfly whisk with the egg whites in the bowl and whisk for 5 minutes/60C/speed 3, measuring cup OFF. After about 2 minutes, add the icing sugar 1 tbsp at a time.
  6. Pour into a bowl and leave to cool.
  7. Fold in the coconut cream with a rubber spatula.
  8. Spread the icing on the cooled cake and sprinkle with chocolate shavings or dust with cocoa powder.

King’s galette with caramelised apples and inverted puff pastry

As is the tradition in France on the day of the Epiphanie (6th January), I made a galette des rois and for the first time, I made it with an inverted puff pastry. What is it, you may ask? Well, the inverted puff pastry is the Rolls Royce of the puff pastries. It guarantees a light, well layered puff pastry and, although it asks for a little bit of work, it is well worth it for dishes where the puff pastry is the star of the show such as this galette (also known as Pithivier) or the famous millefeuille.

The filling is made of a creamy almond mixture and apples caramelised in salted butter caramel. It makes the galette moist and delicious with the slight acidity of the apples and the sweet caramel. This is probably the best galette I’ve ever had!

Of course, Thermomix comes to the rescue in making this wonder but you will still need to make all the folding by hand…

GalettePommes_018 GalettePommes_020

Source: J’en reprendrai bien un bout

Ingredients

Serves 8

Inverted puff pastry

Makes 1 kg of dough

First “détrempe”
375g unsalted butter, softened to room temperature
75g plain flour
75g strong white flour (bread flour)

Second “détrempe”
175g plain flour
175g strong white flour (bread flour)
110g melted butter
150g cold water
10g salt
1 tsp white wine vinegar

Filling

3 small apples or 2 big (any type you like, I used Bramley apples)
100g salted butter caramel
100g butter
100g sugar
1 egg
100g ground almond
1 tsp almond extract or Amaretto

1 egg yolk + water for the eggwash

Method

  1. The day before,  make the puff pastry: place all the ingredients of the first détrempe in the TM bowl and knead 1 min 30 sec. Take out of the bowl (the mixture will be quite soft and creamy) and place between 2 sheets of cling film. Roll into a rectangle and refrigerate for 2 hours.
  2. Place all the ingredients of the second détrempe and knead for 1 min 30. The dough will be like a bread dough and quite easy to handle. Take out and place between 2 sheets of cling film. Roll into a small square, much smaller than the rectangle made earlier, like in the picture. Refrigerate for 2 hours.InvertedPuff1
  3. Take out both détrempes and let them relax at room temperature for 5 minutes. Take out the cling film, and wrap the dough square inside the butter rectangle (see picture). Turn around to get the folding at the bottom.InvertedPuff2
  4. Roll the dough into a rectangle about 1/2cm thick on a lightly floured surface. Make a double folding: fold the top quarter of the rectangle towards the center, then the bottom quarter to meet.InvertedPuff3
  5. Fold in 2 and wrap in cling film and refrigerate for 2 hours.InvertedPuff4
  6. Turn the dough 1/4 turn to the left so the closed side is on your left. Repeat steps 4 and 5 and refrigerate for 2 hours.
  7. Finally, make a single folding (always make 1/4 turn first and roll into a rectangle 1/2cm thick): fold the top 1/3 towards the center and the bottom 1/3 over it. InvertedPuff5 InvertedPuff6
  8. Refrigerate a final time for 2 hours or overnight.
  9. On the day, make the filling: peel and slice the apples and pan fry them in the salted butter caramel on high heat  until softened. Set aside to cool.CaramelisedApples
  10. Spread the ground almond on a baking tray lined with baking parchment and bake for 8 min at 180C. Leave to cool.
  11. Place the butter and sugar in the TM bowl with the butterfly whisk and cream together 1 min/speed 4.
  12. Add the egg, ground almond and almond extract/Amaretto and mix 1 min/speed 4. Set aside.AlmondCream
  13. Take out 600g of the puff pastry dough and cut in half.InvertedPuff7
  14. Roll one half and cut out a 26cm circle (I used a springform tin as a guide). Place on a baking parchment over a baking tray.
  15. Roll the other half and cut out a 28cm circle (use the same springform tin and cut a larger circle around it).
  16. Spread the almond cream on the 26cm pastry leaving 2cm free at the edges.
  17. Place the cooled caramelised apples on top.
  18. Brush the 2 cm edge with the eggwash made of 1 egg yolk mixed with cold water.
  19. Place the bigger pastry circle on top and press around the edges with the back of a fork to seal.
  20. Use a second baking tray and flip the tart upside-down. This will present the flat surface at the top and will be prettier when baked. Trim out the edges if needs be.
  21. Brush with the egg wash avoiding the edges of the pastry (if eggwash falls on the edges, this will prevent the puff pastry from rising).
  22. Use the back of a knife to score slightly the dough in a nice pattern (don’t cut all the way through though!) Make a small hole at the center to let the steam escape.Assemblage
  23. Refrigerate for 20 minutes before baking at 210C (fan oven) for 10 minutes before turning down the oven to 180C and continue baking for 25 to 30 minutes.
  24. Leave to cool in the oven with the door open and eat warm.GalettePommes_019

Chocolate meringue roulade with Amarena cherry buttercream

This is the dessert I made for the New Year’s eve celebrations. I wanted to make a meringue roulade but Black forest style. I love the combination of dark chocolate and cherry. In fact, my favourite chocolates are the ones filled with a griotte and cherry liquor. It was delicious and I loved the contrast of textures between the crispy chewiness of the meringue and the creamy filling. The contrast in textures was echoed by the contrast of the dark chocolate against the cherry mellowed only by the Chantilly cream.

MeringueRoulade_005

Ingredients

Meringue
4 egg whites
200g sugar
60g dark chocolate
3 tbsp cocoa powder

Buttercream
1 jar of Amarena cherries in syrup (~300g)
3 egg yolks
180g unsalted butter, softened

Chantilly
50g single cream
1 tbsp vanilla sugar

Method

  1. Make the meringue:first, chop finely the dark chocolate with a knife (Thermomix: cut the chocolate in chunks and mix for 30 sec/speed 6. Tip out and reserve, wash and dry the bowl thoroughly).MeringueRoulade_001
  2. Whisk the egg whites until they start to foam (Thermomix: place the butterfly whisk in the bowl and whisk 1min30/speed 3, measuring cup OFF).
  3. Add half the sugar while whisking and increase the speed (Thermomix: keep whisking 5 min/speed 3 while pouring half the sugar through the hole).
  4. Add the other half of the sugar and whisk at maximum speed for about 5 minutes (Thermomix: pour the sugar through the hole and beat for another 5 minutes/speed 3, measuring cup OFF).
  5. Add the chopped chocolate and cocoa powder and whisk until combined.
  6. Line a 30x20cm Swiss roll tin with baking parchment and oil it lightly.
  7. Pour the meringue mixture into it and spread evenly with a flat spatula.
  8. Bake at 180C for 20 minutes. Leave to cool.
  9. To make the cherry buttercream: drain the cherries collecting the syrup into a bowl.
  10. Weigh 150g of the syrup and heat it in a saucepan, covered until it reaches 106C. Thermomix: heat the syrup for 10 min/Varoma/speed 2.
  11. Whisk the egg yolks while pouring the hot syrup in a small steady stream, just like making a mayonnaise.
  12. When the whole syrup is mixed in the egg yolks, add the softened butter, a few chunks at a time while continually whisking.

    Buttercream just finished: it is still too liquid to pour over the meringue.

    Buttercream just finished: it is still too liquid to pour over the meringue.

  13. Leave to cool for 15 minutes in the fridge, then whisk again to thicken.

    After 15 minutes in the fridge, the buttercream has thickened.

    After 15 minutes in the fridge, the buttercream has thickened.

  14. Spread over the cooled meringue, leaving an inch clear from each edge. Sprinkle with Amarena cherries.MeringueRoulade_004
  15. Roll the meringue, lifting the baking parchment and carefully unsticking the meringue from the paper. If the edges are too stiff, use your fingers to loosen them so they roll easier.
  16. Cut off each edge with a knife to make them neater.
  17. Carefully move the meringue to a serving plate.
  18. Whisk some cream and vanilla sugar until soft peak and place in a piping bag with a star nozzle. Pipe a few dots of Chantilly on the top of the meringue and place a cherry on each.
  19. Refrigerate until use.