So that tonight we also may be on Bake Off at 9 pm on the Real Time Channel with our tempering machines, here is the recipe of this month designed by Ernst Knam, judge of the talent show!
shortcrust chocolate pastry
250 g butter
250g caster sugar
100 g egg
1 vanilla pod
10 g baking powder
400 g flour 00
80 g unsweetened cocoa powder
4 g salt
Work the butter cut into small pieces with the sugar by hand well, then add the egg, salt and a pinch of vanilla. Knead well until mixture is smooth.
Add the yeast and flour, sifted together, and cocoa; then knead well until you have a smooth and firm dough.
Form a ball and wrap in plastic wrap; so let it rest in the refrigerator.
custard
250 ml whole milk
5 g vanilla Tahiti
75 g egg yolks
50g caster sugar
15 g of corn starch
8 g of rice starch
Pour the milk into a saucepan, add the pulp and carton of vanilla Tahiti cut in half lengthwise, stir and put on the fire to warm.
Meanwhile, put in a large bowl with slightly beaten egg yolks with sugar and add the sifted flour still working.
Dilute the mixture with a little 'of warm milk and knead with the whip.
When the milk boils, add the egg and flour. Cook for about 3 minutes, stirring well with a whisk to avoid lumps.
Roll out the pastry to 3mm and line the mold. Bake at 175 ° C for about 35 min.
Cool quickly.
Ganache Chocolate
220 ml fresh cream
300 g dark chocolate 60%
Boil the cream in a saucepan and pour in the chopped chocolate or tablets, mix with a whisk until the ganache does not fully emulsified.
30 g instant coffee
With a whisk to mix 300 grams of custard with 300 grams of chocolate ganache and 30 grams of instant coffee and creamy smooth and creamy.
Chocolate cream
300 g custard
300 g ganache
With a whisk to mix 300 grams of custard with 300 grams of chocolate ganache for creamy smooth and creamy.
Roll out the pastry to 3mm and line the mold previously buttered.
With the remaining dough, prepare three strips of dough. Fill the pan with the chocolate cream up to three quarters of its height, then place on top of the pastry strips, parallel to each other. Bake at 175 ° C for about 35 min. crank out and let it cool quickly.
50 g cocoa grué
100 g candied ginger cubes
Garnish with cocoa grue and Maldon salt.