Cocoa Clouds Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
Cocoa almond crust:,
1 cup: All-purpose flour,
1/4 cup: Granulated sugar,
1/3 cup: Blanched whole almonds,
1/4 cup: Unsweetened alkalized, cocoa powder
1/8 tsp: Salt,
1/2 cup: Unsalted butter, chilled and
Cut into 1/2-inch pieces,
3/4 tsp: Vanilla extract,
2 tbsp: Ice water,
Milk choc almond filling:,
5: 3.52-ounce bars toblerone, swiss milk chocolate
And almond nougat,
3 tbsp: Unsweetened alkalized, cocoa powder
1 1/2 cup: Heavy cream,
1/4 tsp: Almond extract,
Cocoa cream:,
1 3/4 cup: Heavy cream,
1/4 cup: Granulated sugar,
3 1/2 tbsp: Unsweetened alkalized, cocoa, sifted
3/4 tsp: Vanilla extract,
Cocoa, for garnish
Directions:
SPECIAL EQUIPMENT: Six 4 1/2-inch fluted tartlette pans with removable
bottoms.
Make the cocoa almond crust: Position a rack in the center of the oven and
preheat to 350 degrees F. In the bowl of a food processor fitted with the
metal chopping blade, place the flour, sugar, almonds, cocoa powder and
salt. Process the dry ingredien for 30 to 45 seconds, until the almonds are
coarsely chopped. Add the butte pieces and the vanilla to the bowl and
pulse the mixture 5 or 6 times until incorporated but still crumbly. Add
the ice water and pulse a few more time to form a dough.
Divide the dough mixture (it will still be crumbly) among six 4 1/2 inch
tartlette pans with removable bottoms. Using your fingertips, press the dou
into the bottom and up the sides of each pan. Place the tartlette pans on a
baking sheet; place the sheet in the freezer for 45 minutes.
Remove the tartlette shells from the freezer. Cover the pans with a sheet
aluminum foil, pressing the foil against the bottom and sides of each pan.
Fill each pan, over the foil, with ceramic pie weights or dried beans. Bake
the tartlette shells for 15 minutes. Remove the foil and weights. Return th
shells to the oven and hake an additional 10 minutes. Cool the tartlette
shells on a wire rack completely.
Make the milk chocolate almond filling: Break the Toblerone bars up into
pieces, following the bars indentations, chopping blade. Add the cocoa to
the bowl and process the chocolate for 30 45 seconds, until finely ground.
Transfer the chocolate to a medium bowl.
In a small saucepan, bring the cream to a gentle boil. Pour the hot cream
over the chocolate. Let the mixture stand for 30 seconds to melt the
chocolate. Gently whisk until smooth. Stir in the almond extract. Remove 1
Fill the cocoa clouds: Using a hand-held electric mixer set at medium
speed, heat the reserved 1 1 cups filling for 1 to 2 minutes until light in
color and fluffy. Scrape the unwhipped filling onto the tartlette shells,
dividing it evenly. Use a smal metal cake spatula to smooth the filling
into an even layer in the bottom o each shell. Scrape the whipped mixture
over this filling, dividing it evenl and smoothing it into an even layer on
each shell.
Make the cocoa cream: In a chilled, medium bowl, stir together the cream,
sugar, cocoa and vanill (the mixture will not be cohesive). Using a
hand-held electric mixer set at medium-high speed, beat the mixture until
stiff peaks just start to form. Cover and refrigerate the cocoa cream until
up to two hours before serving Garnish the cocoa clouds: Remove the
tartlettes from the pans. Fill a pastry bag fitted with a medium star tip
(such as Ateco #5) with the cocoa cream. Pipe the cream in a shell pattern
over the filling on each tartlette, covering it completely. Place e
refrigerate for up to 2 hours before serving.
- Tish Boyle
Source from luhu.jp
bottoms.
Make the cocoa almond crust: Position a rack in the center of the oven and
preheat to 350 degrees F. In the bowl of a food processor fitted with the
metal chopping blade, place the flour, sugar, almonds, cocoa powder and
salt. Process the dry ingredien for 30 to 45 seconds, until the almonds are
coarsely chopped. Add the butte pieces and the vanilla to the bowl and
pulse the mixture 5 or 6 times until incorporated but still crumbly. Add
the ice water and pulse a few more time to form a dough.
Divide the dough mixture (it will still be crumbly) among six 4 1/2 inch
tartlette pans with removable bottoms. Using your fingertips, press the dou
into the bottom and up the sides of each pan. Place the tartlette pans on a
baking sheet; place the sheet in the freezer for 45 minutes.
Remove the tartlette shells from the freezer. Cover the pans with a sheet
aluminum foil, pressing the foil against the bottom and sides of each pan.
Fill each pan, over the foil, with ceramic pie weights or dried beans. Bake
the tartlette shells for 15 minutes. Remove the foil and weights. Return th
shells to the oven and hake an additional 10 minutes. Cool the tartlette
shells on a wire rack completely.
Make the milk chocolate almond filling: Break the Toblerone bars up into
pieces, following the bars indentations, chopping blade. Add the cocoa to
the bowl and process the chocolate for 30 45 seconds, until finely ground.
Transfer the chocolate to a medium bowl.
In a small saucepan, bring the cream to a gentle boil. Pour the hot cream
over the chocolate. Let the mixture stand for 30 seconds to melt the
chocolate. Gently whisk until smooth. Stir in the almond extract. Remove 1
Fill the cocoa clouds: Using a hand-held electric mixer set at medium
speed, heat the reserved 1 1 cups filling for 1 to 2 minutes until light in
color and fluffy. Scrape the unwhipped filling onto the tartlette shells,
dividing it evenly. Use a smal metal cake spatula to smooth the filling
into an even layer in the bottom o each shell. Scrape the whipped mixture
over this filling, dividing it evenl and smoothing it into an even layer on
each shell.
Make the cocoa cream: In a chilled, medium bowl, stir together the cream,
sugar, cocoa and vanill (the mixture will not be cohesive). Using a
hand-held electric mixer set at medium-high speed, beat the mixture until
stiff peaks just start to form. Cover and refrigerate the cocoa cream until
up to two hours before serving Garnish the cocoa clouds: Remove the
tartlettes from the pans. Fill a pastry bag fitted with a medium star tip
(such as Ateco #5) with the cocoa cream. Pipe the cream in a shell pattern
over the filling on each tartlette, covering it completely. Place e
refrigerate for up to 2 hours before serving.
- Tish Boyle
Source from luhu.jp