To the pandemic, the crisis, the grayness logically responds to the need to cocoon and titillate your taste buds, this is how our kitchens become like refuges where our senses can finally be exalted. Also, in this idea of taking the pleasure where it is, we offer you the recipe for Mercotte's Mirror Cake that the candidates of the 9th season of the Best Pastry Chef had to make during the technical test of the second episode broadcast this Wednesday October 7. A dessert consisting of a spoon cookie , a raspberry-blackcurrant compote , a blueberry Bavarian cream , a praline puff pastry , a mirror glaze purple and a chocolate frame gold powder. Technical then but we know nothing stops you!
First the material!
Our beloved Mercotte advises a 16x20x4" oval ring but a classic round pie ring will do just fine if you don't have one, at home we're not on TV and there are mirrors anyway round! ". For the frame:a thermoformed mould!
Let's get to the heart of the matter now!
The spoon cookie :60g of egg yolks, 90g of whites, 70g of T55 flour, 90g of sugar.
Gradually beat the egg whites, incorporating the sugar little by little. When they are at bird's beak add the yolks and simmer for about 15 seconds until well incorporated. Gently add the sifted flour to the spatula. Spread on a flexipat and cook at 160° for 10min . Cut out 2 cookies using the selected pastry circle.
Raspberry-blackcurrant compote :60g of mash raspberries, 60g blackcurrant purée, 25g sugar, 5g pectin.
Mix the sugar and pectin . Heat the purees in a saucepan, when the temperature is around 40/45° add the sugar/pectin. Bring to a boil. Spread on a cold plate , keep cool. Spread on a spoon cookie and freeze.
Bavarian blueberries :350g of blueberry puree, 75g of sugar, 225g of 35% fat whipping cream, 8g of gelatin, i.e. 4 sheets.
Rehydrate the gelatin in a large quantity of very cold water. Heat the blueberry puree with the sugar. Add gelatin. Whip the frothy cream and when the blueberry mixture is at 35° add it delicately to the whipped cream.
The praline sheet :30g feuilletine , 30g hazelnut praline .
Mix the feuilletine and the praline. Spread it on the other cookie and freeze.
Mirror glaze :100g sugar, 100g glucose , 50g of water, 65g of unsweetened condensed milk, 100g of Ivory chocolate or Opalys , 3 sheets of gelatin, i.e. 6g, QS of violet coloring water-soluble.
Rehydrate the gelatin in plenty of cold water. Heat the water, sugar and glucose to 103° . Add the condensed milk and then the well-drained gelatin. Melt the white chocolate in a bain-marie. Make an emulsion gradually pouring the liquid over the chocolate. Blend with hand blender to perfect the emulsion. Add food coloring and mix.
The chocolate frame :200g Caribbean chocolate , QS of gold powder .
Temper the dark chocolate. Melt it to 55°, cool it to 28/29° and raise it to 31/32°. Pour it into the thermoformed mould. When the chocolate has crystallized, unmold the frame and brush it with gold powder.
Assembly and finishing :place the feuillantine biscuit at the bottom of the circle , pour some of the Bavarian cream over it, then place the biscuit with the compote , pour over the rest of the Bavarian cream. Smooth and freeze. Check the temperature of the frosting which must be at 32°. Reheat it if necessary. Remove the ‘dessert from the freezer and pour the glaze over it in a thin layer. Drain well and place the cake in the center of the chocolate/gold frame.
Here is ! Bon appetit!
