wpid-Photo-19-Oct-2014-2050.jpg

Orange Chocolate ganache tarts

I can't let chocolate week 2014 pass without a chocolate post and this is one of the most delicious tarts ever!

The chocolate pastry is taken from the Thermomix book I love chocolate. You can of course make it in a food processor or by hand.

This quantity made 9 individual tarts. I love my new silicone tart tray (6 in a tray) the pastry crisps brilliantly and it cleans so much more easily than those individual metal tins. I bought mine from Lakeland.

For the pastry you'll need

  • 180g plain flour
  • 25g Cocoa powder
  • 50 g caster sugar
  • 130g unsalted powder, cubed and popped in freezer for 20 minutes
  • 2 egg yolks
  • 2 tablespoons chilled water

Turbo pulse the flour and cocoa- this effectively sieves the ingredients! Add the sugar and chilled butter and turbo pulse until fine breadcrumb stage. Add the egg yolks and water and turbo pulse until just sticking together. Don't over process. Tip out onto cling film, press into a flat circular shape and chill in the fridge- about 20-30 minutes. Roll out and refrigerate again in the tin or tins before baking blind with baking beans.

On the GBBO masterclass last week Mary Berry used cling film instead of parchment or foil to cover the pastry cases before adding the baking beans or rice. This technique has been around a while but will now be popularised because Mary used it. Cling film is easier to use because it lets you get all the beans into the corners. Just be careful if it's the first time you have used this method, as the beans and cling film are hot and the cling film is less easy to remove than parchment.

Blind bake 180° for 15minutes, removes beans and bake for another 5. Keep a close eye, to avoid burning.

Leave on wire rack to cool before adding the Orange chocolate ganache.

For the ganache you'll need

  • 200g milk chocolate
  • 80gdark chocolate
  • 300ml double or whipping cream
  • 100g praline paste
  • Zest of large orange- grated

This is the most perfect ganache and so easy in the Thermomix.

Melt chocolate callebauts and cream at 50° for 4 minutes sp2

Scrape down sides and mix again, no heat, sp3 for 3 minutes.

Add the praline paste and orange zest and mix on sp3 until blended.

You can make your own praline paste, but if you do want the most amazingly smooth paste with fabulous taste I recommend callebaut brand,widely available on the Internet.

Pour the cooled ganache into the cool pastry cases and decorate to your own preferences. I was a bit tight for time (it had been a major Christmas cake batch bake) so I melted some white chocolate and piped it on to each tart in different ways. I think edible gold leaf would look lovely and some kind of crystallised orange rind.

Chocolate week may be over, but don't let that stop you making these fabulous tarts.

 

wpid-Photo-17-Oct-2014-1714.jpg

Pain aux cereales – Thermomix

This recipe appeared on The vorwerk October newsletter. I thought I'd give it a try party because the method was unusual and the ingredients included barley malt extract, which I had never used before. Quick trip to the local health food shop to buy the said product. The girl in the shop said it was bread bakers who used it though it was often put on cereal for breakfast. The label says natural sweetener, so I am wondering if honey could easily have been substituted?

Now for the method. The night before you should make a 'poolish-type thingy'. Mix 50g of strong white bread flour and 50g water with 5g instant yeast. Mix 5 seconds so 4, tip into a small bowl, cover with cling film, and refrigerate overnight.

The next day you add this poolish to the following ingedients

  • 110g strong white bread flour
  • 110g strong wholemeal flour
  • 150g water
  • 1 satchet (7g) instant yeast
  • 5 g salt
  • 1 tsp barley malt extract
  • 40 g sesame seeds
  • 30g linseeds

Put the flours, water, salt and yeast into TM bowl and mix 30 seconds sp4. Set the bowl aside for about 30 minutes before adding yesterday's starter dough and the malt extract. Knead for 6 minutes on dough setting (MC OFF) 6 minutes is a long time for most TM breads, but stick with it!

Now add half the sesame and linseed so and knead for 3 minutes, dough setting, MC on.

Now tip out into an oiled bowl or leave to prove in the TM bowl, for about 2 hours.

Knock back and shape as required

Sprinkle with remaining seeds and leave to rise for another hour

Bake for 35 for a loaf at 220°C/450°F/roasting oven aga.

Note: when you use tepid liquids, water, milk, etc, this quickens the rising process but it does give you a different kind of bread. To be honest I don't always have the time or organisation for breads like this, but it is good.

Have a great day!