World Gourmet Summit 2003 |
Culinary Masterclasses |
The Cuisine of |
Oriol Balaguer |
Estudi Xocolada, Barcelona, Spain |
Crumbled Sachertorte |
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Serves 4 | |
Ingredients | ||
600g 560g 800g 1.1kg 1.1kg 400g 300g 18g |
Crumbled
sachertorte : butter marzipan (50% nuts) dark chocolate covertures (64% cocoa) egg yolks egg whites sugar all purpose flour baking powder |
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150g 1kg 10g |
Apricot
jelly : sugar apricot pulp, warmed agar agar |
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500g 500ml 150g 200g 450g 60ml |
Chocolate
cream : cream, with 1 Tahiti vanilla pod mixed in milk sugar egg yolks dark chocolate covertures, 70% cocoa Martell Cognac |
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Garnish
: raspberry jam fresh raspberries, halved pistachio paste |
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Method
For the sachertorte: Add butter to the marzipan and stir to soften the mixture, then add the melted covertures. Mix in the yolks gradually. Whisk the whites with the sugar and add to the first mixture. Finally fold in the flour and baking powder. Bake at 220ºC. When ready, crumble into small pieces. For the apricot jelly: Caramelise the sugar until it begins to foam at the edges. Add the warm apricot pulp. Melt in the agar agar and a pinch of sugar, bring to the boil. Pour into moulds and allow to set. For the chocolate cream: Bring the cream, milk and sugar to the boil. Pour over the egg yolks and heat up to 86ºC. Strain this mixture over the chopped covertures and emulsify. Add the Martell Cognac. The final texture should be glossy, smooth and elastic. Refrigerate for 24 hours.
Spoon some raspberry jam on one side of a plate and pile the crumbled sachertorte onto it. Top the sachertorte with three raspberry halves and some jam. On the other side, place the apricot terrine and the spoon the chocolate cream on it. Finally, spoon some pistachio paste between the terrine and the sachertorte and draw a chocolate ribbon. |