Parfait with Chocolate Garnish

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Parfait with Chocolate Garnish
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Difficulty:
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Difficulty
Preparation:
4 h. 30 min.
Preparation

Ingredients

for
10
For the bergamot parfait
20 grams Earl grey tea
150 milliliters water
3 egg yolks
100 grams sugar
50 milliliters milk
2 grams gelatin
2 egg whites
180 grams Whipped cream
For the chocolate mousse
100 grams sugar
75 milliliters water
1 egg
3 egg yolks
250 grams dark Couverture (at least 70% cocoa)
450 grams Whipped cream
For the stuffed logs
20 grams butter
1 tablespoon Pastry flour
For the dough
100 grams Marzipan
50 grams powdered sugar
50 grams powdered sugar
50 grams soft butter
80 grams Pastry flour
50 grams Pastry flour
3 egg whites
2 egg whites
1 tablespoon cocoa powder
For chocolate decorating
1 teaspoon Cocoa
For the sleigh decoration
20 grams butter
1 tablespoon Pastry flour
How healthy are the main ingredients?
Whipped creamWhipped creamsugareggCocoa

Preparation steps

1.

For the bergamot parfait: Put tea leaves in boiling water, let stand for 5 minutes and drain. Measure 125 ml of tea. Soak the gelatin in cold water.

2.

Mix the yolk, 50 grams of sugar, milk and tea in the water until it becomes creamy. Dissolve the gelatin in the mixture. Leave to cool.

3.

Beat egg white and gradually stir in 50 grams of sugar. Add egg white to tea cream mix and whip. 

4.

Pour the parfait mass in a rectangular shape (18 x 30 cm) (approximately 7 x 12 inches) and leave in freezer for 3-4 hours. 

5.

Boil sugar with water, pour over egg white and yolk. Beat until it becomes a sabayon.

6.

For the chocolate mousse: Crush chocolate and melt in a water bath. Stir in the sabayon. Whip into a cream until the light liquid mousse solidifies. Chill.

7.

Blend all ingredients until smooth.

8.

For stuffed trunks: Add butter to baking sheet and sprinkle with flour. Cut out 50 dough ovals (1 mm thin / 5 cm diameter) (approximately (4/10 inches thin / 2 inches diameter) on the sheet. Sprinkle cocoa on the dough.

9.

Place 5 dough ovals in preheated oven at 180°C (approximately 350°F). Bake for 6 minutes until golden. Wrap still warm into a cylinder (1 cm diameter) (approximately 4/10 inches diameter) to form tree trunks. Let cool and fill with dark chocolate mousse just before serving with the help of a pie syringe.

10.

For the dough: Blend all ingredients until smooth.

11.

Add butter to baking sheet and sprinkle with flour.

12.

For the sleigh decoration: 20 side parts of dough are required.

13.

Use a cardboard stencil of 2 mm (approximately 2/5 inches) thick on the plate.

14.

Bake the dough in preheated oven at 180°C (approximately 350°F) for 10 minutes.

15.

Leave to cool.

16.

Cut 10 (7 x 3 cm) (approximately 3 x 1 inches) parfait pieces and serve. Add the paste as the carriage. Fill carriage with tree trunks loaded with "chocolate snowflakes". Dust with powder sugar and put on a plate with caramelized fruits and nuts as decoration.