Chef Ryan Stringer,
Ely Wine Bar, Dublin, Ireland
Serves 60-70
2 kg. |
TCHO dark chocolate |
2 kg. |
unsalted butter |
40 |
egg yolks |
40 |
whole eggs |
1 kg. |
sugar |
400 g. |
all purpose flour |
|
butter, melted |
|
cocoa powder |
Combine chocolate and unsalted butter in a bowl over steam or in bain-marie. Remove from the heat and allow to cool slightly. In a mixing bowl with a whisk attachment, mix the egg yolks, whole eggs and sugar until almost triple in volume. Fold in melted chocolate mixture then fold in the flour until completely incorporated. Transfer to disposable piping bags and refrigerate.
Butter and dust with cocoa powder the 2 ounce molds or baking trays, pipe in fondant mix 3/4 way to the top and bake for 9 minutes at 198°C. Yields 60/70 tasting portions or about 30 (4 oz.) dessert size portions.
Tuiles:
| 50 g. |
melted butter |
50 g. |
sugar |
50 g. |
all purpose flour |
2 |
egg whites, beaten |
20 g. |
pistachio paste |
|
pistachios, toasted and chopped |
Mix well and refrigerate. To make tuiles, thinly spread a heaping teaspoon of the batter with a palate knife on a sheet pan to the desired shape and bake at 180°C or 2 minutes. Remover from the oven and immediately drape over a rolling pin to mold.
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