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Fine Dining Desserts – Recipes
We hope you enjoyed your class with us, below are the recipes – if you have any questions for chef please do ask and we’ll get back to you as soon as possible.
We cooked:
- Chocolate Fondant with Chocolate Soil, Butterscotch Sauce and Walnut Brittle.
- Lemon Meringue Tart
Chocolate Fondant
Ingredients:
- 100g butter, plus extra for greasing
- 100g dark chocolate (60-70% cocoa solids), roughly chopped or broken into small chunks
- 100g plain flour
- 100g caster sugar
- 25g cocoa powder
- 25g melted butter
- 2 medium eggs
- 2 medium egg yolks
Method:
- Preheat the oven to 190˚C/170˚C fan/Gas 5.
- Grease 4 ramekins with butter.
- Dust inside of ramekins with cocoa powder.
- Put the butter and chocolate into a large heatproof bowl set over a pan of gently simmering water (don’t let the bottom of the bowl touch the water underneath) and leave until melted, stirring occasionally.
- Remove from the heat, sift over the flour and then whisk it in.
- In a separate bowl, whisk together the eggs, egg yolks and sugar until combined, then whisk this into the chocolate mixture, until smooth and well combined.
- Pour the chocolate mixture into the ramekins.
- Leave to set in fridge for minimum 20minutes but can be overnight.
- Bake for 12 minutes – the fondants are ready when you shake each one gently and only the middle moves a little.
- Remove from the oven, and gently loosen the edge.
- Carefully invert each fondant onto a plate.
Creme Chantilly
Ingredients:
- 300ml/10fl oz double cream
- 15g/½oz icing sugar
- ½ tsp vanilla paste
Method:
- Whip the cream, icing sugar and vanilla together until soft peaks form when the whisk is removed.
Chocolate Soil
Ingredients:
- 90g water
- 240g caster sugar
- 110g dark chocolate (we used 85% dark chocolate)
Method:
- Chop the chocolate into small pieces (roughly 1cm in size).
- Prepare a silicone mat or sheet of baking paper which we will use to cool the soil.
- Boil the water and caster sugar together over medium heat in a pan to make a syrup. (Tip: Add a lid on top. The water vapour will condensate on the lid and run down the side of the pan, which prevents crystallisation on the edges). Swirl the pan to incorporate evenly instead of using crystals.
Butterscotch Sauce
Ingredients:
- 4 tablespoons unsalted butter
- 1/2 cup packed dark brown sugar
- 1 teaspoon large-flake salt
- 1/2 cup heavy cream
- 1teaspoon vanilla extract
Method:
- Melt the butter in a medium heavy-bottomed saucepan (not non-stick) over medium heat.
- Add the brown sugar, salt and heavy cream and stir the mixture with a rubber spatula until it’s well blended. Bring the mixture to a boil, scraping down the sides occasionally, and boil it for 4 to 5 minutes.
- Remove the mixture from the heat and stir in the vanilla extract. Transfer the butterscotch sauce to a container to cool.
Walnut Brittle
Ingredients:
- 150g caster sugar
- 15g glucose
- 100g roasted walnuts
Method:
- Heat the glucose with sugar together, add walnuts when slightly caramelised and pour on a metal tray lined with greaseproof paper.
- Let cool.
- Grind in a pestle and mortar.
- When needed, spread on a silicon tray, or baking paper and bake at 160C for 4 minutes.
Pate de Sucre (Sweet Tart Dough)
Ingredients:
- 250g plain flour
- 2 pinches of salt
- 150g unsalted butter, diced, room temperature
- 1 vanilla pod, middle scraped
- 100g icing sugar
- 30g ground almonds
- 1 egg
Method:
- Place butter into a standing mixer and whip it using a paddle.
- Add all the other ingredients and keep mixing until a shaggy dough is formed.
- Wrap in a cling film and chill for at least an hour before thinly rolling out and placing in a buttered tart tin.
- Chill for another 15 minutes.
- Place a circle of greaseproof paper and place baking beans on top.
- Blind bake at 165C for 14 minutes, remove the beans and paper and bake for extra 4 minutes.
- Cool thoroughly before filling.
Lemon Tart Filling
Ingredients:
- 2 lemons, zested
- 120g caster sugar
- 2 eggs
- 80 ml lemon juice
- 150g butter, diced and chilled
Method:
- Place a small pan with 2 cups of water over low heat and bring to a gentle simmer.
- While waiting for the water to boil, rub together sugar and lemon zest in a mixing bowl.
- Add eggs and lemon juice and beat the mix together until smooth.
- Place over the heat and gently cook while mixing until thickened.
- Take off the heat and start mixing butter in bit by bit.
- When all the butter is absorbed, pour in the tart case and chill for at least 2 hours, ideally overnight.
Italian Meringue
Ingredients:
- 100g of caster sugar
- 25ml of water
- 50g of egg white
Method:
- Put the sugar and water into a small saucepan over a medium heat with a thermometer resting in the liquid.
- Start to slowly whisk the egg whites either in a stand mixer or with a hand-held electric whisk until just starting to foam.
- Heat the sugar until it reaches 121°C then slowly pour into the egg whites whilst still whisking.
- Turn the whisk up to full speed and whisk until cooled to room temperature – the meringue is now ready to use.
We hope you enjoyed the class!
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