WHITE WINE AND TONKA POACHED PEARS WITH SABLÉS BRETONS & BUTTERSCOTCH SAUCE - POIRES POCHÉES AU VIN BLANC ET A LA FÈVE TONKA, SABLÉS BRETONS ET SAUCE ANGLAISE AU CARAMEL

Christmas doesn't come from a store, maybe Christmas perhaps means a little bit more...
- Dr. Seuss, How the Grinch Stole Christmas

For the majority of people winter is synonymous of bitter cold nightmare, endless suffering and depression. Most of them wish it would never exist and fear it like the pest as during this contemplative period reality tends to look even grimmer and lack of activity forces them reflect on their existence. Artificiality and shameless consumption is what gets them through this difficult period (a form of escapism), hence if it were not for the overly unspiritual end-of-year craze disguised as religious and social celebration which takes place in December, many of them would blow a gasket.

Me on the other hand, I love absolutely everything about the white season, however I don't place importance on such hollow festivities. I know that my straight-forward affirmations might sound a little harsh and nuts to you, but I'd rather stay away from the whole modern time Xmas commercial shebang and be warmly packed in a few layers of clothes than glorifying consumption and sweating like a pig in a blanket! Heat and meaningless jubilations kill me whereas honest meditation and low temperatures fill my soul with light as well as envigorate and stimulate me.

And it's not because I reject what our contemporary society outrageously worships and have heathen-style beliefs (however, I don't belong to any movement) that I can be hastily categorized as an individual who is hopeless, lost, frustrated, cynical or bitter. I mean, why should I accept rapacious greed, bleak materialism, repugnating fakeness and hideous vacuity when these are all negative "values" which dangerously threaten our civilization and are the reason for the human race's deplorable downfall? I could never forgive myself for following the masses and tolerating a way of life that is contrary to (my true) nature and totally disharmonious.

Just because I don't care doesn't mean I don't feel. Just because I don't believe doesn't mean I don't understand.
- IAMX, The Unfied Field

Don't misunderstand me, though. Like each of you, I take immense pleasure in covering my loved ones and friends with gifts, spending hours in the kitchen baking cookies as well as cooking up a storm and feasting on good food. I'd be a hypocrite to declare the contrary. It's just that I am less superficial and have a different and more reflective approach to Yuletide than highly conforming folks (read this post and this one to learn more about what it represents to me).

Ring out, wild bells, to the wild sky,
The flying cloud, the frosty light;
The year is dying in the night;
Ring out, wild bells, and let him die.
Ring out the old, ring in the new,
Ring, happy bells, across the snow:
The year is going, let him go;
Ring out the false, ring in the true.
- Alfred Lord Tennyson, Ring Out, Wild Bells

For me Yule, which coincides with the winter solstice (midwinter), is primeraly a day during which we begin a mystical journey into our inner self and are reminded of the Universe's greatness and of our humble place in it. This is a moment when we should all refocus on our true essence and remember that we are not at the center of everything and that the world doesn't revolve around us. Mankind is not almighty; we are an integral part of the cosmos and occupy a tiny, tiny part in the Grand Design of things. Hence, we cannot "play God" and live like careless inhabitants on this planet or else the cosmic balance will be broken and sooner or later we'll have to face the consequences of our actions...

In my house, nothing exhuberant happens, but joy is at the rendez-vous, Jack Frost is glorified, the return of light is blessed and relaxed birthday carousing takes place. P. and I light candles, rejoice over our traditional English Christmas meal (bacon-basted turkey, Brussel sprouts, sage and onion bread stuffing, creamy mashed spuds and real gravy) and exchange a few presents. A peaceful, intimate and casual fete that reflects my personality.

So, being a person who enjoys simplicity and doesn't need luxury or pompousness to feel fulfilled and overjoyed, the holiday dessert I am presenting here today is in my image too; a graceful combination of sophistication and sobriety. This refined and ambrosial, yet modest as well as fuss-free sweet treat is just perfect for ending a feast on a fresh, light, fruity, gleeful and magical note.

The wish is old, the wish is true:  A merry Christmas to you my friends!

White Wine & Tonka Poached Pears With Sablés Bretons And Butterscotch Sauce
Recipe for the "White Wine Poached Pears" as well as the "Butterscotch Sauce" by Rosa Mayland, November/December 2012 and recipe for the "Sablés Bretons" adapted from "La Cuisine De Mercotte".

Serves 6.

Ingredients For The "Poached Pears":
6 Pears,  peeled & cored (from the base)
1200ml Water
250ml White wine (sweet or dry)
1 3/4 Cups Castor sugar
1/3 Tsp Ground tonka
2 Tsp Pure vanilla extract (or 1 vanilla bean, splitted)
Ingredients For The "Sablés Bretons":
75g Powder sugar
2 Egg yolks
75g Unsalted butter, at room temperature and softened
100g Flour, sieved
5g Baking powder
A pinch of fine sea salt
Ingredients For The "Butterscotch Sauce":
1 Quantity Butterscotch sauce (recipe here)

Method For The "Poached Pears":
1. In a big pan, combine the water, wine, sugar, tonka and vanilla.
2. Bring to a gentle simmer while stirring.
3. Place the pears in the poaching liquid and cover with a circle of baking paper (with a hole in the center - to let the steam escape) that fits snugly over the fruits.
4. Reduce the heat to a low simmer and cook for 20 minutes or until the pears are tender.
5. Remove the pan from the heat and let the pears cool in their liquid.

Method For The "Sablés Bretons":
6. Using a hand whisk, beat the sugar together with the yolks, until the mixture is foamy, pale yellow and falls from the beater in a ribbon.
7. Add the softened butter and whisk in order to obtain a smooth mixture.
8. With the help of a spatula, incorporate the flour and baking powder and salt (the mixture should be homogenous and ressemble a paste).
9. In plastic wrap, roughly flatten the dough to a thickness of 1/2 cm (0.2 inches) and refrigerate for several hours (at least 2 hours).
10. Cut out 8 rounds of pastry using 7cm (2.8 inches) non-buttered/greased stainless steel rings.
11. Place each pastry round on a baking tray covered with baking paper or a silpat and bake with the rings (!!!) at 170° C (338° F) for about 20 minutes.
12. Cool on a rack and then carefully unmold. 
Method For "Assembling The Dessert":
13. Put one shortbread on each plate, then place a drained pear on top of it and drizzle with lukewarm butterscotch sauce.
14. Serve.

Remarks:
I used "Belle Hélène" pears, but you can also use "Bosc" or "Anjou" pears.
White wines such as "Gewurzraminer", "Riesling", "Sauvignon Blanc", "Champagne", "Clairette De Die" or "Sauterne" are perfect for paoching the pears.
The "Sablés Bretons" MUST be made by hand - no electric mixer should be employed.
The characteristic look of "Sablés Bretons" is obtained by not buttering/greasing the molds.
There is an excess of two "Sablés Bretons". Those might come in handy if one shortbread happens to get broken or looks not very presentable.
Serve the finished dessert immediately, otherwise the "Sablés Bretons" will get soggy.

Serving suggestions:

Serve at the end of your meal with dessert wine (Sauternes, Muscat, Tokaji, etc...) or spakling wine (Champagne, Clairette de Die, Moscato d'Asti, etc...). 

Poires Pochées Au Vin Blanc Et A La Fève Tonka, Sablés Bretons Et Sauce Anglaise Au Caramel

Recette pour les "Poires Pochées Au Vin Blanc Et A la Fève Tonka" ainsi que pour la "Butterscotch Sauce" par Rosa Mayland, novembre/décember 2102 et la recette pour les "Sablés Bretons" adaptée de "La Cuisine De Mercotte".

Pour 6 personnes. 
 
Ingrédients Pour Les "Poires Pochées":
6 Poires,  pelées et évidées (depuis la base)
1200ml d'Eau
250ml de Vin blanc (doux ou sec)
210g de Sucre cristallisé
1/3 CC de Fève de tonka moulue
2 CC d'Extrait de vanille pure (ou une gousse de vanille ouverte)
Ingrédients Pour Les "SabLés Bretons":
75g de Sucre en poudre
2 Jaunes d'oeufs
75g de Beurre non-salé, à température ambiante et en pommade
100g de Farine, tamisée
5g de Poudre à lever/pâte
Une pincée de sel de mer fin
Ingredients Pour La "Butterscotch Sauce":
1 Quantité de Butterscotch sauce (recette ici)

Méthode Pour Les "Poires Pochées":
1. Dans une grande casserole, mélanger ensemble l'eau, le vin, le sucre, la vanille et la poudre de fève tonka.
2. Amener à ébullition tout en remuant.
3. Placer les poires dans le liquide de pochage et recouvrir les fruits avec un disque de papier sulfurisé (avec un trou en son centre afin de laisser la vapeur s'échapper).
4. Faire mijoter à feu doux et laisser cuire pendant 20 minutes, ou jusqu'à ce que les poires soient tendres.
5. Retirer la casserole du feu et laisser refroidir les poires dans leur liquide. 

Méthode Pour Les "SabLés Bretons":
7. Au fouet et à la main (très important!), blanchir les jaunes d'oeufs avec le sucre en poudre jusqu'à obtention d'un appareil blanc et onctueux.
8. Incorporer le beurre pommade et lisser le mélange.
9. Tamiser dessus la farine et la levure chimique, puis ajouter une pincée de sel et travailler à la spatule pour obtenir une pâte homogène. 
10. Aplatir la pâte grossièrement sur une épaisseur d’1/2 cm dans du papier film ou du papier guitare et laisser reposer au réfrigérateur pendant quelques heures (au moins 2 heures).
11. Détailler 8 disques de 7 cm de diamètre à l’aide de cercles à pâtisserie non beurrés et cuire ces sablés avec les cercles pendant environ 20 minutes à 170° C.
12. Laisser tiédir sur grille puis les démouler délicatement .
Méthode Pour "L'assemblage Du Dessert"":
13. Poser un sablé sur chaque assiette, puis déposer une poire égouttés sur celui-ci et arroser de butterscotch sauce tiède.
14. Servir.

Remarques:
Pour la confection de ce dessert j'ai utilisé des poires "Belle Hélène", mais vous pouvez aussi utiliser des poires "Bosc" ou "Anjou".
Des vins blancs tels que le "Gewurzraminer", "Riesling", "Sauvignon Blanc", "Champagne", la "Clairette De Die" ou le "Sauternes" sont parfaits pour pocher vos poires.
Les "Sablés Bretons" DOIVENT être préparés à la main - pas de batteur électrique doit être employé. 
Le fait de ne pas beurrer les moules va donner ce look si caractéristique des sablés bretons. 
Vous obtiendrez deux "Sablés Bretons" excédentaires. Ce n'est pas grave car ils pourraient vous être utiles si l'un de vos shortbreads venait à se casser ou à n'être pas très présentable.
Une fois le dessert assemblé, servir immédiatement car il y a un risque que les "Sablés Bretons" se ramollissent sous l'effet de l'humidité de la poire.

Suggestions d'accompagnement:
Servir à la fin de votre repas avec un vin de dessert (Sauternes, Muscat, Tokaji, etc ..) ou du vin mousseux (Champagne, Clairette de Die, Moscato d'Asti, etc ..).

MERINGUE COFFEE CAKE - THE DARING BAKERS

Where have the last weeks gone? Is it possible that April is knocking on our door and that spring has already arrived?! The end of the month is nearing again, yet it feels as if I baked my last Daring Bakers challenge yesterday and not four weeks ago. I have the impression that I'm perpetuously running after time and can never fully take pleasure in what I'm doing because I can't even enjoy the present moment to the fullest and constantly have to project myself in the future...

Anyway, when I discovered the new DB recipe and found out that two of my favorite foodblogger friends had chosen it I was really thrilled and was looking forward to getting my robust Kitchen Aid working as it sounded very promising! The March 2011 Daring Bakers' challenge was hosted by Ria of "Ria’s Collection" and Jamie of "Life’s a Feast" who challenged us to bake a yeasted "Meringue Coffee Cake".

Being somebody with a strong penchant for pastries and anything bready, yeast risen coffee cakes represent the summum of pâtisserie bliss for me. I cannot resist such wonderful treats as they are extremely addictive and dreamlike. As a matter of fact, once I start eating one of those baked goodies you can be sure that I'll finish it in a flash and will not leave it to dry on the countertop (a blasphemy). If you want to make me happy, then consider baking or offering me a yummy rich bread (Panettone, Kougelhopf, Danish Pastries, Stollen, etc...). That'll immediately bring a smile to my lips and improve my mood. There is something so perfect, soothing and comforting about those soul-uplifting bakery items...

Well, speaking of droolworthy delicacies, I must make a confession regarding that subject. Those of you who have been following my blog Rosa's Yummy Yums since a while might be aware that I am an atypical and unique individual who separates herself from the flock, likes being different from the others, loathes what is mainstream, so-called trendy and boringly conventional. In this way, some of my wildest dreams are a far cry from other people's dreams. Mine are mostly food-oriented and say a lot about my enthusiasm for the culinary world as well as my attachment to all things gourmet.

My fantasies are extravagant and rarely transposable into the real world. They are like scenes out of one of Roald Dahl's burlesque, trippy, strange and delirious children's books. For example, I love to imagine that I am in one of the most fantastic, immense and amazing bakeries that can possibly exist, and a bit like the little boy Charlie Bucket in "Charlie And The Chocolate Factory" (minus the eccentric Willy Wonka and his Oompa Loompas) I am free to wander alone around the laboratory as well as the store and gobble anything I fancy. This not being reality, I would have the capacity to swallow as many creamy entremets, flaky croissants, warm pains au chocolat, melt-in-the-mouth Danish pastries, deliciously savory canapés, flavorful pork pate, luxurious ham croissants, heavenly éclairs, fruitilicious tartlets, comforting pies, exquisite cakes, fragrant breads, toothsome candies and exquisite chocolates as I wish. The ultimate orgy! Just thinking about it makes me drool incontrolably and puts me in a state of trance.

You might think that I've gone totally bonkers and lost my mind, but while some of you wish to own a luxury car, to possess jewels worth a fortune, to be a star in Holywood or to buy designer clothes (like any other woman I love clothes and jewels, but I could never spend a fortune on them) I prefer to daydream about having the opportunity to go on a quest for rare, gourmet and quality ingredients or be lucky enough to taste the most gorgeous dishes and gastronomic creations that this world has to offer.

As you can see I am incredibly passionate about food. Nothing can make me quite as cheerfuly as when I am in my matchbox-sized kitchen buzzing around like a high-spirited bee frolicking effortlessly from one flower to another as if it were a graceful ballarina dancing with incredible lightness and buoyancy. It is a pastime that I cherish as it keeps me sane and balanced...

Bread baking is a particularly healthy activity that can be compared to meditation or yoga. A certain dose of effort has to be put into the task, but method and concentration are also required. Dough needs love, care and attention in order to give good results. If you don't put your heart into the job, there is a big chance that you'll get a mediocre loaf. But, on the contrary, if you are having a blast then the final product will be perfect as it is quite impossible that things will go wrong.

Eventhough life left me a few psychological scars (death of my English grandmother and of my much cherished cat Fridolin, family harrassment, etc...) lately, I still love preparing delectable chows for my friends, boyfriend and myself as this enterprise relieves the tension, makes me feel good and has a positive effect on my soul.

So, although I am still mourning the passing of my granny and kitty, the prospect of putting together a "Meringue Coffee Cake" filled me with joy. I needed to savagely knead some dough in order to evacuated the sadness, stress, anger and frustration that I have been accumulating since the beginning of this year.

This challenge was ideal for take a break from my worries/sorrows as the fabrication of this sweet bread posed no problem and the whole process went smoothly. I got the job done in a relaxed and calm manner. No hysterical effusions of a distempered brain were to be noticed and I didn't even pronounce the word "bloody hell" once (something very rare).

The recipe was followed to the letter, but as we were permitted to operate a few changes flavor-wise I decided to incorporate some ground tonka bean (not legal in the US) to the dough and to add orange zest to the filling. I also refrigerated my dough overnight and used more cinnamon than instructed.

Oh, what a divine and exhalirating smell filled the apartment while my "Meringue Coffee Cake" was in the oven! Waiting for it to get fully baked and cooled was a real torture. I craved this beautiful, fluffy, moist, spicy, buttery and nutty brioche so much that I started pacing up and down my place like an agitated tiger in a cage. I felt as desperate as a dog having to sit quietly and watch his master having lunch. Terrible.

Thankfully, the evening came soon enough and I was finally able to sample that droolworthy coffee cake. Biting into this soft, sweet and scrumptious slice of heaven I reached total zenitude and peace of mind...

This post was submitted to Yeastspotting.

~ Meringue Coffee Cake ~

Makes 2 round coffee cakes, each approximately 10 inches in diameter.

Preparation time:
10 - 15 minutes preparation of the dough
8 – 10 minutes kneading
45 – 60 minutes first rise
10 – 15 minutes to prepare meringue, roll out, fill and shape dough
An additional 45 – 60 minutes for second rising
Baking time:
Approximately 30 minutes

Equipment required:
Measuring cups for dry ingredients
Measuring cup for liquid
Measuring spoons
Cutting board and sharp knife for chopping nuts & chocolate if using
2 large mixing bowls
1 small mixing bowl
1 medium mixing bowl for beating egg whites, preferably plastic or metal
1 medium saucepan
Electric mixer or stand mixer
Wooden spoon
Rolling pin
Spatula
Clean kitchen scissors or sharp knife
Plastic wrap & clean kitchen towel
Parchment paper
2 medium-sized baking trays (or 1 large if your oven is large enough)
Cooling racks
Serving platter
Vegetable oil to grease bowl

Ingredients "For The "Yeast Coffeecake Dough":
4 Cups (600g/1.5 lbs.) Plain flour
1/4 Cup (55g/2 oz.) Grannulated sugar
3/4 Tsp (5g/¼ oz.) salt
1/4 Tsp Ground tonka bean
1 Package (2 ¼ Tsp/7g/less than an ounce) Active dried yeast
3/4 Cup (180ml/6 fl.oz.) Whole milk
1/4 Cup (60ml/2 fl. oz.) Water
1/2 Cup (135g/4.75 oz.) Unsalted butter, at room temperature
2 Large eggs, at room temperature
Ingredients For The "Filling":
1 Cup (110g/4 oz.) Chopped pecans
2 Tbs (30g/1 oz.) Light brown sugar
2 Tsp Ground cinnamon
Zest of one orange
1 Cup (170g/6 oz.) Semisweet chocolate chips or coarsely chopped chocolate
Ingredients "For The Meringue":
3 Large egg whites, at room temperature
1/4 Tsp Fine sea salt
1/2 Tsp Pure vanilla extract
1/2 Cup (110g/4 oz.) Grannulated sugar
Ingredients For The "Egg Wash":
1 Egg, beaten
Pearl sugar for sprinkling

Method "For The "Yeast Coffeecake Dough":
1. In a large mixing bowl, combine 1 ½ cups (230g) of the flour, the sugar, salt, tonka and yeast.
2. In a saucepan, combine the milk, water and butter and heat over medium heat until warm and the butter is just melted.
3. With an electric mixe r o n low speed, gradually add the warm liquid to the flour/yeast mixture, beating until well blended. Increase mixer speed to medium and beat 2 minutes.
4. Add the eggs and 1 cup (150g) flour and beat for 2 more minutes. Using a wooden spoon, stir in enough of the remaining flour to make a dough that holds together.
5. Turn out onto a floured surface (use any of the 1 ½ cups of flour remaining) and knead the dough for 8 to 10 minutes until the dough is soft, smooth, sexy and elastic, keeping the work surface floured and adding extra flour as needed.
6. Place the dough in a lightly greased bowl, turning to coat all sides. Cover the bowl with plastic wrap and a kitchen towel and let rise until double in bulk, 45 – 60 minutes ( the rising time will depend on the type of yeast you use).
Method For The "Filling":
7. In a small bowl, combine the cinnamon, sugar, zest, chocolate chips and nuts for the filling.
Method For The "Meringue":
8. Once the dough has doubled, make the meringue. In a clean mixing bowl (ideally a plastic or metal bowl so the egg whites adhere to the side - they slip on glass - and you don’t end up with liquid remaining in the bottom) beat the egg whites with the salt, first on low speed for 30 seconds, then increase to high and continue beating until foamy and opaque.
9. Add the vanilla then start adding the ½ cup sugar, a tablespoon at a time as you beat, until very stiff, glossy peaks form.
Method For "Assemling The Coffeecakes":
10. Line 2 baking/cookie sheets with parchment paper.
11. Punch down the dough and divide in half.
12. On a lightly floured surface, working one piece of the dough at a time (keep the other half of the dough wrapped in plastic), roll out the dough into a 51 x 25.5cm (20 x 10-inch) rectangle. 13. Spread half of the meringue evenly over the rectangle up to about 3/4cm (1/2-inch) from the edges.
14. Sprinkle half of your filling evenly over the meringue.
15. Now, roll up the dough jellyroll style, from the long side.
16. Pinch the seam closed to seal.
17. Very carefully transfer the filled log to one of the lined cookie sheets, seam side down.

18. Bring the ends of the log around and seal the ends together, forming a ring, tucking one end into the other and pinching to seal.
19. Using kitchen scissors or a sharp knife (scissors are easier), make cuts along the outside edge at 2.5cm (6.3 inch) intervals (make them as shallow or as deep as desired but don’t be afraid to cut deep into the ring). Repeat with the remaining dough, meringue and fillings.
20. Cover the 2 coffee cakes with plastic wrap or a humid towel and allow them to rise again for 45 to 60 minutes.
21. Preheat the oven to 180° C (350° F).
22. Brush the tops of the coffee cakes with the egg wash and sprinkle with pearl sugar.
23. Bake in the preheated oven for 25 to 30 minutes until risen and golden brown (the dough should sound hollow when tapped).
24. Remove from the oven and slide the parchment paper off the cookie sheets onto the table. Very gently loosen the coffee cakes from the paper with a large spatula and carefully slide the cakes off onto cooling racks.
25. Allow to cool completely.

Remarks:
These are best eaten fresh, the same day or the next day.

Serving suggestions:
Just before serving, dust the tops of the coffee cakes with confectioner’s sugar as well as cocoa powder if using chocolate in the filling (if not using pearl sugar).
Eat for breakfast or afternoon tea.

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Etant donné que je suis en vacance et que je n'ai pas beaucoup de temps pour bloguer, je n'ai malheureusement pas pu faire une traduction française de ce billet et je m'en excuse auprès de tous mes amis lecteurs et blogueurs francophones!

C'est pourquoi je vous suggère de vous rendre sur le blog mentionné ci-dessous. Vous y trouverez cette recette en version française.

Chez Isa de "Les Gourmandises d'Isa" (Canada)

CHOCOLATE PAVLOVAS - DARING BAKERS

The summer solstice has just passed and July is close. I can't believe that half of the year has already flyed by... And once again, the end of the month is the time when we are asked to share our Daring Bakers' creations with the rest of the world. It is just insane to see how time goes by and how many challenges I have already completed (33) since I started in October 2007.

The June 2010 Daring Bakers’ challenge was hosted by Dawn of "Doable and Delicious" who challenged the Daring Bakers’ to make "Chocolate Pavlovas" and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book "Chocolate Epiphany" by Francois Payard.

Although I am generally prone to be a little stressed and psyched out by the things we have to bake, this challenge didn't make me panicky. On the contrary, I felt comfortable with it and totally confident when it came to executing the recipe given. The reason for my unusual confidence is that I have made meringue, chocolate mousse, crème anglaise and mascarpone more than once and I felt totally at ease with the process of making all the components of the "Chocolate Pavlovas". No big deal!

As a matter of fact, my "Chocolate Pavlovas" were made in a very relaxed atmosphere. The meringue shells were baked in whiz a few days before I prepared the rest of the elements composing this dessert. Then, on Friday, while listening to my favorite music I very cooly got the challenge finished...

I didn't change much to the original recipe. Instead of flavoring the chocolate mousse with lemon zest and nutmeg, I decided to add some ground tonka (bean) instead and as I had no Sambucca for the crème anglaise, I replaced it with good ol' Whisky.

Those "Chocolate Pavlovas" looked very cute and tasted just exquisite. Contrarily to what I believed at first they were really not too sweet and absolutely not cloying. In fact, this dessert is really refined. The meringue shells have a exhaliratingly deep taste of cocoa, the chocolate mousse is not sugary at all, light, smooth, delicate lusciously chocolaty, and the crème anglaise gives just the right flavor contrast with it's voluptuous aromas of vanilla and whisky. Just splendid.

I wish to thanks Dawn for having chosen that divine. This recipe is definitely a keeper!

~ Chocolate Pavlovas ~
Recipe from Francois Payard's "Chocolate Epiphany".

Preparation time:
The recipe can be made in one day although there are several steps involved.
While the pavlovas are baking, the crème anglaise should be made which will take about 15 minutes.
While it is cooling, the chocolate mascarpone mousse can be made which will take about 15 minutes.
There will be a bit of a wait time for the mascarpone cream because of the cooling time for the Crème Anglaise.
If you make the Crème Anglaise the day before, the dessert should take about 2 hours including cooking time for the pavlovas.

Equipment required:
• Baking sheet(s) with parchment or silpat
• Several bowls
• Piping bag with pastry tip
• Hand or stand mixer

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CHOCOLATE MERINGUE

Ingredients:
3 Large egg whites
1/2 Cup plus 1 Tbs (110g) White granulated sugar
1/4 Cup (30g) Confectioner’s (icing) sugar
1/3 Cup (30g) Cocoa powder

Method:
1. Place a rack in the center of the oven and preheat to 200º F (95º C) degrees.
2. Line two baking sheets with silpat or parchment and set aside.
3. Put the egg whites in a bowl and whip until soft peaks form.
4. Increase speed to high and gradually add granulated sugar about 1 tbsp at a time until stiff peaks form. (The whites should be firm but moist.)
5. Sift the confectioner’s sugar and cocoa powder over the egg whites and fold the dry ingredients into the white. (This looks like it will not happen. Fold gently and it will eventually come together.)
6. Fill a pastry bag with the meringue. Pipe the meringue into whatever shapes you desire. Alternatively, you could just free form your shapes and level them a bit with the back of a spoon. (Class made rounds, hearts, diamonds and an attempt at a clover was made!)
7. Bake for 2-3 hours until the meringues become dry and crisp.
8. Cool and store in an airtight container for up to 3 days.

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CHOCOLATE MASCARPONE MOUSSE

Ingredients:
1 1/2 Cups (355ml) Heavy cream (cream with a milk fat content of between 36 and 40 %)
9 Ounces (255g) 72% Chocolate, chopped
1 2/3 Cups (390ml) Mascarpone (homemade version here)
1/3 Tsp Ground tonka bean

Directions:
1. Put 1/2 cup (120 mls) of the heavy cream and the ground tonka bean in a saucepan over medium high heat.
2. Once warm, add the chocolate and whisk until melted and smooth.
3. Transfer the mixture to a bowl and let sit at room temperature until cool.
4. Place the mascarpone and the remaining cup of cream in a bowl.
5. Whip on low for a minute until the mascarpone is loose, then whip on medium speed until it holds soft peaks. (DO NOT OVERBEAT AS THE MASCARPONE WILL BREAK.)
6. Mix about 1/4 of the mascarpone mixture into the chocolate to lighten.
7. Fold in the remaining mascarpone until well incorporated.
8. Fill a pastry bag with the mousse. ( Again, you could just free form mousse on top of the pavlova.)

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MASCARPONE CREAM

Ingredients:
1 Recipe Crème anglaise (see recipe below)
1/2 Cup (120ml) Mascarpone (homemade version here)
2 Tbs (30ml) Whisky
1/2 Cup (120ml) Heavy cream

Method:
1. Prepare the crème anglaise.
2. Slowly whisk in the mascarpone and the Whisky and let the mixture cool.
3. Put the cream in a bowl and beat with electric mixer until very soft peaks are formed.
4. Fold the cream into the mascarpone mixture.

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CRÈME ANGLAISE

Ingredients:
1 Cup (235ml) Whole milk
1 Cup (235ml) Heavy cream
1 Vanilla bean, split or 1 Tsp Pure vanilla extract
6 Large egg yolks
6 Tbs (75 g) Sugar

Method:
1. In a bowl, whisk together the egg yolks and sugar until the mixture turns pale yellow.
2. Combine the milk, cream and vanilla in a saucepan over medium high heat, bringing the mixture to a boil. Take off the heat.
3. Pour about 1/2 cup of the hot liquid into the yolk mixture, whisking constantly to keep from making scrambled eggs.
4. Pour the yolk mixture into the pan with the remaining cream mixture and put the heat back on medium.
5. Stir constantly with a wooden spoon until the mixture thickens enough to lightly coat the back of a wooden spoon. (DO NOT OVERCOOK.)
6. Remove the mixture from the heat and strain it through a fine mesh sieve into a bowl.
7. Cover and refrigerate until the mixture is thoroughly chilled, about 2 hours or overnight.

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ASSEMBLY

Pipe the mousse onto the pavlovas and drizzle with the mascarpone cream over the top.
Dust with confectioner’s sugar and fresh fruit if desired.

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Etant donné la longueur du texte original, je n'ai malheureusement pas pu faire une traduction française de ce billet et je m'en excuse auprès de tous mes amis lecteurs et blogueurs francophones!

C'est pourquoi je vous suggère de vous rendre sur le blog mentionné ci-dessous. Vous y trouverez cette recette en version française.

Chez Isa de "Les Gourmandises d'Isa" (Canada)
Chez Vibi de "La Casserole Carrée" (Canada)