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 Hosted By
DnD |
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1 teaspoon vanilla extract |
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2 tablespoons unsalted butter |
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1/4 cup all-purpose flour |
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3/4 cup all-purpose flour, sifted |
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2 tablespoons unsalted butter, melted |
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1/4 cup cocoapowder, sifted |
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1 tablespoon unsalted butter |
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Pint fresh blackberries, halved |
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Preheat oven to 350°F.
Prepare syrup by mixing sugar and water in a small
saucepan and boiling until sugar has melted. Let coot
then add rum.
For pastry cream, combine milk, vanilla extract and sugar
in a saucepan and bring to a boil. Remove from heat.
Over medium heat, melt butter in a medium-sized
saucepan, then slowly whisk in flour. Pour in the hot milk
a little at a time, whisking constantly. Cook over low heat
until mixture begins to pull away from the sides of the
saucepan, about 4 to 5 minutes. Do not boil.
Remove from heat and slowly fold in egg yolks, one at a
time. Let cool and set aside.
Lay parchment paper on a cookie sheet. Grease and dust
with flour.
To make genoise, place eggs in a large glass bowl set over
a pan of hot water. Add sugar and whisk until mixture is
thick, creamy and has doubled in volume. Fold in butter
then flour and cocoa powder a little at a time.
Spread mixture on the parchment paper. Bake for 10 to
12 minutes or until a toothpick inserted in the genoise
comes out clean.
Remove genoise from the oven and let coolon a wire rack
for 30 minutes.
For the ganache, place chocolate, butter and cream in
a small saucepan and warm over low heat, stirring
often, until chocolate has melted. Remove from heat
and set aside.
Cut genoise into 18 disks using a 3-inch round
cookie cutter. Brush genoise disks with simple syrup.
Place heavy cream in a chilled stainless steel or glass
bowl and, using a handheld mixer, beat at medium speed
until stiff peaks form. Fold into cooled pastry cream. Add
ganache to cream mixture and mix well. Spoon chocolate
cream into a piping bag or plastic sandwich bag fitted
with a large, open, smooth tip.
Place one layer of genoise disks into 6 3-inch aluminum
rings or chocolate rings. Cover with chocolate cream.
Repeat twice, finishing with a layer of chocolate cream.
Refrigerate for 3 hours.
Place berries and remaining simple syrup in a small
saucepan and warm over medium heat. Simmer for 5
minutes.
If using aluminum rings, run a thin knife on the inside
of each ring to loosen the sides of the Brigadeiro and
then lift the ring off. Arrange on chilled dessert plates.
Garnish with chocolate accents and a couple spoonfuls
of berry compote. |
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