Chocolate Eton Mess with Fresh Strawberries

November 17, 2012 by Leave a Comment

I love Eton Mess – traditional with strawberries, or blueberries/bilberries/raspberries – in fact any berries you like. This one was made for me as it includes Chocolate, Strawberries, Meringue and Cream.

250 grams fresh strawberries
1 tbsp icing sugar (I use unrefined)
40 grams meringue – crumbled
250 ml lightly whipped thick double cream – chilled
60 grams Green and Blacks dark milk chocolate – grated
Require – two stemmed glasses

  1. Clean the strawberries, reserve two for decoration
  2. Prepare the remainder – remove the calyx and divide remainder into two portions – halve one portion, mash the second portion with the icing sugar (using a fork), fold in the halved berries.
  3. Divide all the ingredients into two portions.
  4. Divide one portion of each ingredient between the glasses starting with a layer of meringue, strawberry mixture, cream and chocolate – repeat these layers once more using the second portion.
  5. Chill for 30 minutes minimum before serving; decorate with the reserved berries.
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Chocolate Dacquoise with Helado de Nata

November 4, 2012 by Leave a Comment

3 large fresh egg whites – room temperature
3/8 tsp cream of tartar
150 grams unrefined caster sugar
100 grams hazelnuts, finely chopped
Filling
350 grams Helado de Nata* (or try French vanilla ice cream if unable to source Helado de Nata)
85 grams Dulce de Leche
Topping
50 grams Lindt Excellence plain chocolate, 70%
50 grams Lindt Gianjuda Chocolate (milk chocolate with hazelnuts)
140 ml double cream
25 grams hazelnut slivers

*This is the plain white ice cream without vanilla flavouring sold here in Spain – it is absolutely fantastic – for those who have visited Spain it is the lovely white ice cream they sell in those sandwiches and cornets – also fantastic made into Tutti Frutti which you could use to fill the Dacquoise! I understand it is made from whipping cream (whisked to stiff peak stage, whipped egg whites (hard peaks then frozen!) and icing sugar (amount to taste), mixed then frozen. I have, however, been unable to source a good recipe that I can understand.

Preparation

  1. Preheat oven to 110ºC, 230ºF.
  2. Using the base of a 23 cm round cake tin as a template, draw a circle onto each piece of greaseproof
  3. Line two baking tray with the paper, drawing side facing downwards

Meringue

  1. Whisk the whites in a clean grease free bowl until frothy, add the cream of tartar (I use a tea strainer to sift in – lightly dust over the surface).
  2. Whisk until soft peaks form, slowly add the sugar – while beating – continue beating until stiff and glossy.
  3. Gently fold in the hazelnuts.
  4. Transfer to a piping bag fitted with a large plain nozzle, pipe a spiral onto each circle, beginning in the centre and working outwards – finish inside the lines.
  5. Bake for two hours until the meringues are crisp, transfer to wire rack to cool completely.

To assemble

  1. Twenty minutes or so before assembling, remove the ice cream from the freezer and put into the fridge to soften, when softened, mix in the Dulce de Leche to create a marbled effect.
  2. Line a 23 cm spring form (or loose bottomed) cake tin with clingfilm with an overhang sufficient to cover the whole cake.
  3. Put one meringues into the tin, spread the ice cream evenly over the top.
  4. Very gently press the second meringue onto the ice cream.
  5. Wrap with the clingfilm, then wrap the whole tin with a second layer of clingfilm.
  6. Freeze until firm.

To serve

  1. When ready to serve make the topping.
  2. Put the chocolate into a heatproof bowl and pour the cream into a small saucepan, place over a medium-low heat and warm until bubbles appear on the surface and steam rises, immediately pour over the chocolate.
  3. Leave for one minute, then stir until smooth.
  4. Remove the cake from the freezer, take off the clingfilm and remove from the tin, unwrap and place onto a serving plate. Spread the ganache over the top allowing it to run down the sides.
  5. Sprinkle with the hazelnut slivers.
Filed Under: Easter, Ganache, Meringue Tagged With: , , , , , ,

Chocolate and Vanilla Meringue Pie

June 18, 2012 by Leave a Comment

I always though of meringue pies as having a citrus filling, but this one is absolutely fabulous, at least for the Chocoholics amongst us. For a change try replacing the pastry with a chocolate biscuit crumb or vanilla shortbread base (recipe at end of post for the shortbread crust.

Pastry
140 grams plain white flour
35 grams icing sugar, sifted
Pinch fine sea salt
80 grams unsalted butter
1/2 vanilla pod
1 large fresh egg, yolk only
Custard
4 large fresh eggs – yolks only
45 grams unrefined caster sugar
20 grams plain white flour
350 ml whole (full fat) milk
70 grams Lindt Excellence Dark Chocolate, 70% cocoa – finely chopped
Meringue
4 large fresh egg whites
1/2 tsp cream of tartar
100 grams unrefined caster sugar
1/2 tsp natural vanilla extract

Preparation

  1. Split the piece of vanilla pod lengthways, scrape out the seeds and mix with the butter, wrap in greaseproof paper, chill in the freezer until hard, but not frozen, remove when required.
  2. Butter a 24 cm loose bottomed tart tin

Pastry

  1. Sift the flour, icing sugar and salt together.
  2. Remove the butter from the freezer, dip in flour, grate into the dry ingredients (continue dipping in flour throughout the process).
  3. Rub in using fingertips only to achieve a mixture resembling fine breadcrumbs.
  4. Make a well in the centre, add the egg and mix until the ingredients come together – use a small amount of chilled water if required.
  5. Shape into a ball, flatten slightly, wrap in clingfilm and chill for one hour.
  6. Using a coarse grater, grate the pastry into the prepared tin, press evenly into the base and up the sides.
  7. Prick the base with the tines of a fork, cover the tin with clingfilm and chill in the fridge for 30 minutes.
  8. Preheat the oven to 220°C, 425ºF, gas mark 7.
  9. Bake for between 10 minutes, take out of the oven and place the tin onto a wire rack, leave to cool completely.

Custard

  1. Whisk the egg yolks and sugar together, sift in the flour, whisk in until incorporated.
  2. Pour the milk into a saucepan set over a medium heat, bring to boiling point, slowly pour into the egg mixture, while whisking constantly.
  3. Return the mixture to the rinsed out saucepan, bring to the boil over a low heat, while whisking.
  4. When the mixture comes to the boil, reduce heat to low and cook for approx. 5 minutes while continuing to whisk – the mixture should be smooth and thick.
  5. Take off the hob, add the chocolate – whisk until melted and well blended.
  6. Leave to cool a little while you make the meringue (cover the custard with clingfilm, this should touch the custard to prevent a skin forming).

Meringue

  1. Put the egg whites into a clean grease free bowl, whisk until frothy
  2. Add the cream of cream of tartar, whisk until soft peaks form
  3. Gradually whisk in the sugar (25 grams at a time) until the sugar dissolves and stiff peaks form then whisk in the vanilla
  4. Transfer the filling to the pastry case, evenly covering the crust, pile the meringue lightly onto the pie filling, swirling to form peaks and spreading up to the edge of the pie to seal the crust – and to prevent shrinkage
  5. Bake for 10 to 12 minutes until meringue tips are lightly browned
  6. Allow to cool to room temperature before serving.

Vanilla Shortbread Crust

170 grams plain white flour
40 grams cornflour, sifted
Pinch fine sea salt
140 grams unsalted butter, softened to room temperature
70 grams unrefined (golden) caster sugar
3/4 vanilla pod – split lengthways, seeds removed

  1. Cream butter, sugar with the vanilla seeds until pale, fluffy and creamy.
  2. Sift the flour and cornflour over the creamed mixture, mix well.
  3. Transfer the dough to the prepared tin, using your fingertips, evenly press the pastry into the base and up the sides of the tin.
  4. Smooth out using the back of a dessert spoon and pierce the base with the tines of a fork.
  5. Cover with clingfilm, chill in the fridge for 30 minutes.
  6. Place the tin onto the centre shelf of a preheated oven set to 150ºC, 300ºF or gas mark 2 and bake for about 15 to 20 minutes or until a very light golden colour.
  7. Transfer to a wire rack and leave to cool completely in the tin before filling.
Filed Under: Easter, Meringue, Pastries, Pies and tarts, Valentine´s Day Tagged With: , ,

Chocolate Ganache Meringue Tarts

June 6, 2012 by Leave a Comment

20 tarts approximately

Pastry
230 grams plain white flour
30 grams natural golden caster sugar
1/2 tsp fine salt
115 grams unsalted butter
60 ml chilled water
Egg wash – 1 egg, lightly beaten
Filling
115 grams Green and Blacks dark chocolate
60 ml crème fraîche or double cream
150 grams natural golden caste sugar
100 grams unsalted butter
Italian Meringue
3 large fresh egg whites – room temperature
120 grams natural golden caster sugar
120 ml cold water
3/8 tsp cream or tartar or fresh lemon juice

  1. Butter 20 mini muffin cups.

Pastry

  1. Place the flour, sugar, salt and butter into the processor bowl, blend until like fine breadcrumbs.
  2. Slowly, while the machine is running, drizzle in the water allowing the mixture to come together.
  3. Turn out onto a lightly floured board, shape into a ball then roll out to a thickness of 4 mm, cut into 5 cm circles and use to line the mini muffins tins, pressing lightly into the base and up the sides.
  4. Cover and chill for 30 minutes.
  5. Preheat oven to 180ºC, 355ºF, gas mark 4.
  6. Blind bake for 10 minutes, remove paper and beans, brush with beaten egg and bake for 5 minutes, or until a light golden colour.

Filling

  1. Warm the cream and chocolate in a heatproof bowl over a saucepan containing 3 cm of barely simmering water – ensure bowl does not touch the water, stirring occasionally, when melted stir until smooth then leave the bowl over the saucepan to keep warm.
  2. Cream butter and sugar until pale, smooth and fluffy, fold in melted chocolate, divide between the pastry cups, cover and chill in the fridge until set.

Meringue

  1. Preheat oven to 180ºC, 355ºF, gas mark 4.
  2. Combine sugar and water in a small saucepan, bring to the boil while – swirl the pan, do not stir; reduce heat to medium, clean down the sides of the pan with a wet pastry brush to remove any sugar crystals.
  3. Cook until the syrup reaches between 112ºC and 115ºC – 233ºF to 239ºF  (soft ball stage) on a sugar thermometer – this will take between ten to fifteen minutes.
  4. Put the egg whites into a clean grease free mixer bowl, beat using an electric mixer until foamy, add the cream of tartar and beat until soft peaks form.
  5. Increase the mixer speed to high and with the machine running, gradually pour the syrup into the meringue down the side of the bowl, avoiding the beater, in a thin steady stream.
  6. When all the syrup has been added, reduce speed to medium, beat until the meringue has cooled to room temperature; the meringue should be thick and glossy.
  7. This will take approx. 15 to 20 minutes.

To finish

  1. Pipe (or spoon and swirl) over the meringues covering all the filling and going right up to the pastry, bake for 5 minutes in the preheated oven.
  2. Either immediately or chill in the fridge and serve while cold.
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Chocolate Meringue Roulade with Raspberries and Cream

April 30, 2012 by Leave a Comment

Meringue
5 large fresh egg whites
Pinch cream of tartar
140 grams unrefined caster sugar
2 tsp cornflour, sifted with 1 tbsp organic cocoa powder
Filling
400 ml double cream, whipped to soft peaks
1 tbsp icing sugar, sifted
1 vanilla pod – split lengthways, seeds scraped out
200 grams fresh raspberries – cleaned, damaged fruit removed, chilled
Chocolate Ganache
225 ml double cream, not whipped
225 grams good quality dark chocolate, chopped

  1. Preheat the oven to 180°C, 355ºF or gas mark 4.
  2. Line a 33 x 28 cm Swiss roll tin with baking or silicone paper, leaving a 5 cm overhang
  3. Put a metal bowl, whisk or beaters into the freezer for the cream.

Meringue

  1. Whisk the egg whites until frothy, add the cream of tartar, whisk until soft peaks form.
  2. Gradually whisk in the caster sugar, one tablespoon at a time, until the meringue is stiff and glossy. To test the meringue mixture – rub a little between the finger and thumb, if it has a “gritty” texture, continue beating.
  3. Fold in the cornflour and cocoa mixture.
  4. Transfer the mixture to the prepared Swiss Roll tin – use a palette knife or spatula to spread it evenly to the edges, bake for between 15 to 20 minutes – depending on your oven
  5. Quickly invert the meringue out onto a clean tea towel or sheet of greaseproof paper lightly dusted with icing sugar.
  6. Carefully peel off baking paper – cool for 20 minutes.

Filling

  1. Whisk the cream, icing sugar and vanilla seeds until the seeds are evenly distributed and soft peaks form, fold in 150 grams of berries.

Ganache

  1. Shortly before serving make the Ganache by warming the cream until bubbles appear around edge of saucepan.
  2. Place chopped chocolate into a heatproof bowl, pour over the cream, leave for a couple of minutes then stir until the chocolate has melted completely and the ganache is smooth.

To finish

  1. Spread the filling over the meringue leaving a 5 cm border at one long end furthest away from you.
  2. Starting at the long side (that is the long side nearest you), gently roll up – Swiss roll style.
  3. Place, seam side down, onto a serving tray or plate and chill for one hour.
  4. Slice into portions, drizzle with a little Ganache, decorate with the reserved berries.
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Chocolate and Black Cherry Pavlova

March 2, 2012 by Leave a Comment

Meringue
6 large fresh eggs, whites only at room temperature
200 grams unrefined caster sugar
100 grams unrefined icing sugar, 1 tbsp cornflour and 30 grams cocoa powder – sifted together
2 tsp white wine vinegar
40 grams dark chocolate, finely chopped
Cream
300 ml double cream (or 200 ml double cream, 200 ml crème fraîche)
3 tbsp icing sugar
Fruit
500 grams black cherry compote
Decorate with fresh black cherries and chocolate curls/grated chocolate

  1. Line a baking tray with greaseproof, mark a 25 cm circle in pencil, turn over the paper so the drawing faces down, preheat oven to 150ºC (300ºF, gas mark 2).
  2. Whisk the egg whites in a metal or glass bowl until frothy, sift in the cream of tartar and whisk until soft peaks form then whisk in the caster sugar, one tablespoon at a time, until the caster sugar has been incorporated.
  3. The mixture should be smooth (do a test – rub a little mixture between thumb and finger, if not smooth, continue whisking).
  4. Sift the icing sugar, cornflour and cocoa into the bowl, fold in with the vinegar and chocolate until just incorporated – using a large metal spoon. Spoon the meringue mixture into the circle – build the up the sides to retain the filling using a swirling motion.
  5. Place into the oven and immediately reduce the temperature to 140ºC (285ºF, gas mark 1) and bake for about 80 to 90 minutes until crisp on the outside and dry underneath, turn off the oven and leave undisturbed until the oven is cold.
  6. Remove from the oven and gently peel the meringue off the greaseproof paper.

Filling

  1. Chill the bowl, whisk or beaters in the freezer for about 30 minutes before whipping the cream, which also should be well chilled.

To serve

  1. Whip the cream and sifted icing sugar together in a large bowl until soft peaks form then fold in a quarter of the cherry compote to create a marbled effect.
  2. Spoon the remainder of the compote over the base, top with the whipped cream, garnish with chocolate curls
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Chocolate Meringue Roulade

February 12, 2012 by Leave a Comment

5 large fresh eggs – whites only
150 grams unrefined caster sugar
1 dessert spoon (2 tsp) cornflour, sifted with 1.5 tbsp Green and Blacks organic cocoa
Filling
450 ml double cream
1 tbsp icing sugar, sifted (or amount to taste)
1 tsp finely grated orange zest
1 tbsp Grand Marnier or other orange liqueur
To finish
1 small punnet fresh berries
100 grams Lindt Excellence orange intense chocolate, melted or Green and Blacks Maya Gold dark chocolate

  1. Preheat oven to 150ºC, 300ºF or gas mark 2.
  2. Line a 33 by 28 cm Swiss roll tin with greaseproof paper

Meringue

  1. Whisk the egg whites in a clean grease free bowl until soft peaks form, gradually add the sugar while whisking constantly until stiff peaks form. Sift in the flour and cocoa, gently fold in until incorporated.
  2. Transfer to the prepared tin, tap lightly on the worktop to even out the mixture.
  3. Bake in the lower half of the oven for one hour, the meringue should be pliable – put to one side to cool.

Meanwhile, make the filling.

  1. Whisk the double cream and crème fraîche until soft peaks form, add the icing sugar, zest and liqueur, whisk until combined.

To assemble

  1. Lightly dust a sheet of greaseproof paper about 5 cm larger than the tin – invert the meringue onto the paper. Cover the meringue with the filling then roll up as you would a Swiss roll.
  2. Melt the chocolate and drizzle in a lattice pattern over the Roulade; serve with a few fresh berries.
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Chocolate Eton Mess

December 21, 2011 by Leave a Comment

Green and Blacks have the most wonderful milk chocolate, just a little darker than most concentrating more on the chocolate and less on the milk. It is one of the best milk chocolates I have ever tasted, as my late father would say – “bar none”. I just had to take the opportunity to use some of their products in an Eton Mess just a little different from the traditional.

Chocolate Meringue
4 large fresh egg whites – room temperature
100 grams vanilla caster sugar
100 grams unrefined icing sugar, sifted
2 tbsp Green and Blacks cocoa powder, sifted
25 grams Green and Blacks dark chocolate, coarsely chopped
25 grams Green and Blacks white vanilla flavoured chocolate, coarsely chopped
Chocolate Cream
500 ml double cream, chilled
3 rounded tbsp coarsely grated white chocolate
3 rounded tbsp coarsely grated milk chocolate
Milk Chocolate Orange Ganache
190 ml crème fraîche
170 grams Green and Blacks dark milk chocolate, chopped
1.5 tsp finely grated orange zest
1 tbsp Grand Marnier – or any other orange liqueur
Fruit
500 grams fresh berries (divided 400 grams, 100 grams)

Preparation

  1. Preheat oven to 120°C, 250ºF.
  2. Line two baking trays with greaseproof paper, draw a 20 cm circle on each piece, then place the paper drawing side down

Meringue

  1. Whisk the egg whites in a metal or glass bowl until soft peaks form, sift in the cream of tartar and whisk until soft peaks form.
  2. Whisk in the caster sugar, one tablespoon at a time, until all the sugar is incorporated – the mixture should be smooth (do a test – rub a little mixture between thumb and finger, if not smooth, continue whisking)
  3. Gradually, and gently, fold in the sifted icing sugar and cocoa using a slotted metal spoon then very gently fold in the chocolate.
  4. Divide the meringue evenly between the two circles.
  5. Bake for one hour, turn the oven off, open the door and allow to cool.

Cream

  1. Whisk the cream until soft peaks form (adding a little icing sugar if preferred), gently fold in the dark and milk chocolate.
  2. Cover bowl with clingfilm and chill until required.

Ganache

  1. Place the chocolate into a heatproof bowl, put to one side, warm the crème fraîche with the orange zest and liqueur – to approximately 40 to 43ºC, 105ºF to 110ºF, stirring occasionally.
  2. Remove from heat and pour over the chocolate.
  3. Allow to stand for one minute, stir until smooth.

To assemble

  1. Crush the meringues, mix into the chocolate cream, stir in 400 grams of the berries (marble effect so do not over stir), serve into sundae glasses or cocktail glasses
  2. Top with a little of the chocolate ganache and remaining berries
Filed Under: Ganache, Meringue Tagged With: , , , , , ,

Chocolate Raspberry Eton Mess

October 12, 2011 by Leave a Comment

Meringue

  • 2 large fresh egg whites
  • Pinch cream of tartar
  • 110 grams golden caster sugar
  • 3 tbsp plus 1 tsp cocoa, sifted

Sauce

  • 100 grams plain/dark chocolate, chopped
  • 150 ml double cream
  • 1 tbsp natural brown sugar
  • Seeds from ½ vanilla pod

Cream

  • 150 ml double cream
  • Icing sugar – amount to taste
  • 120 grams fresh raspberries (or strawberries, bilberries, blueberries, or loganberries)

Preheat oven to 120ºC
Line a baking tray with paper, draw a 22 cm circle on the paper

Meringue – whisk the whites in a grease free bowl until frothy, add the cream of tartar then which until soft peaks form, gradually add the sugar (one tablespoon at a time), beating well until stiff peaks form then fold in the cocoa using a metal spoon. Spread the mixture evenly within the circle, swirling the mixture so the sides are slightly higher. Bake for one hour. Open the door so that it is just ajar and leave until the oven is cold and the meringue is cool.

Sauce – put the cream, sugar and vanilla pod into a small saucepan set over a low heat, stir until the sugar dissolves, bring up to a simmer then pour over the chocolate and stir until melted. Rinse out the saucepan, return the sauce and cook for 8 minutes over a gentle heat, or until the sauce thickens, pour into a jug and put to one side.

Cream – whisk the cream and sugar until soft peaks form, taste and add more sugar if required.

Assemble

Crumble the meringue into a bowl. Place half of the meringue into a glass trifle dish, top with a third of the raspberries, a third of the chocolate sauce, half of the cream, repeat the layers once more, then scatter over the remaining raspberries and top with the remainder of the chocolate sauce. Decorate with white chocolate curls

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Double Chocolate Meringue Tarts

July 23, 2011 by Leave a Comment

Whilst most of the meringues we like include a citrus or tart fruit filling, this one is just a little different (for the “chocoholics” amongst us). You could replace the chocolate pastry with simple rich shortcrust, a Pâte Sablée – sweet crisp pastry with the consistency of biscuit and delicate texture, the addition of egg yolks make it both rich and light; or for a quick solution buy some ready rolled shortcrust pastry.

It is essential when whisking egg whites that bowl and beaters or whisk are clean, dry and grease free. It is best not to use a plastic bowl as the grease does tend to “cling” to the plastic.

Chocolate Pastry Case
300 grams plain white flour
200 grams unsalted butter
1 vanilla pod – seeds only
45 grams icing sugar, sifted
35 grams organic cocoa, sifted
4 to 5 tbsp well chilled whole milk
Filling
200 grams good quality dark/plain chocolate, evenly chopped
250 ml fresh double cream
2 large fresh eggs, lightly whisked
Meringue Topping
4 large fresh egg whites
100 grams unrefined caster sugar
1/2 tsp cream of tartar (or just a pinch)
1/2 tsp pure vanilla extract (or to taste)

Require – eight round 8 cm diameter fluted tart tins, 3 cm in depth

Chocolate Pastry Case

  1. Mix the butter and vanilla seeds until the seeds are evenly distributed, wrap in greaseproof paper or clingfilm, put into the freezer for 20 minutes before using.
  2. Sift the flour, icing sugar and cocoa into a large baking bowl.
  3. Remove butter from the freezer, dip in flour and grate into the dry ingredients – rub in, using fingertips only, the mixture should resemble fine breadcrumbs.
  4. Add 4 tablespoons of the milk, mix until it just comes together to form a dough, adding more milk (in teaspoons) if necessary. Turn out onto a lightly floured work surface, knead until smooth.
  5. Weigh and divide into 8 equal portions (by weight) – roll out – using a lightly floured rolling pin – to a 4 mm thick circle.
  6. Line each tin, trimming off excess pastry, place onto a tray and chill in the refrigerator for 30 minutes.
  7. Meanwhile, preheat oven to 200ºC, 392ºF or gas mark 6).
  8. Blind bake for 15 minutes, remove beans and paper, bake for a further 10 minutes – or until the pastry is crisp.
  9. Reduce oven temperature to 180ºC, 355ºF or gas mark 4.

Filling

  1. Warm the cream – in a small saucepan set over a lot heat – until bubbles appear around the outside of the saucepan, pour over the chocolate (which should be in a heatproof bowl), leave for a couple of minutes, then stir until smooth). Put on one side to cool for 5 minutes.
  2. Gradually add the eggs, while stirring to combine.
  3. Evenly divide the mixture between the pastry cases, bake for 15 minutes or until just set.
  4. The timing may vary according to your oven.

Meringue

  1. Whisk the egg whites until frothy, sift in the cream of cream of tartar, whisk until incorporated then gradually whisk in the sugar (25 grams at a time) until the sugar dissolves and stiff peaks form, finally beat in the vanilla.
  2. Divide the meringue between the flans, ensuring it reached the edges – looks nice with peaks! Bake for 5 minutes or until lightly tinged with brown on the peaks. Remove from oven, allow to cool for 30 minutes.
  3. Serve with lightly whipped cream and a few fresh strawberries – dipped in chocolate, if liked.
Filed Under: Meringue, Pastries, Pies and tarts Tagged With: , , ,