Recettes avancÈes -Etoile de NoÎl-

The presentation of this dessert is as attractive as its different textures and perfumes.

The recipe serves 6 to 8 people. It takes 35 or 40 minutes of preparation, 20 minutes of baking, and about 2 hours of rest in a cool place before the final assembly.

• 300 g (1-1/4 cups) whipping cream
• 250 g (9 oz) Noir Gastronomie, 61% cocoa, chopped
• 50 g (4 tablespoons) butter
Bring the cream to the boiling point then pour it, a little at a time, over the chopped chocolate, whisking all the while. The mixture should be smooth, elastic, and shiny. Smooth for an instant with an immersion blender, and pour into a gratin dish. Put in a cool place, but not in the refrigerator.

• 120 g (4 oz) almonds, finely ground
• 40 g (1/4 cup) flour
• 200 g (1 cup) sugar (60 g + 140 g) (1/3 cup + 2/3 cup)
• 6 egg whites
• 1 tablespoon instant coffee
• 100 g (3-1/2 oz) walnuts, coarsely chopped
• 2 teaspoons powdered sugar

Preheat the oven to 180/190ƒC (350/375ƒF). Trace a 20-cm (8-in) circle on a piece of oven parchment as a guide. Design a star inside the circle.

Sift together almonds, flour, and 60 g (1/3 cup) of sugar. Add the instant coffee. Whip egg whites to firm peaks while adding, a little at a time, 140 g (2/3 cup) of sugar. Using a spatula, delicately incorporate the egg whites into the dry ingredients. Place the parchment paper with the star design on a baking sheet. Drop teaspoons of dough on the star outline, plus a few spoonfuls in the center. Sprinkle with chopped walnuts and dust evenly with powdered sugar. Bake for 15 to 20 minutes until the pastry is lightly browned. Remove from the oven and cool on a rack. Do not remove the parchment.

The final assembly can be done before the meal, or 3 or 4 hours earlier, provided the elements are at the correct temperature. To assemble, carefully cut the dacquoise star to make two layers. Place "shells" of ganache pell-mell over the first layer of dacquoise. Make the shells by scraping the side of a spoon (dipped in hot water then dried) over the top of the ganache. Cover with the top dacquoise layer and decorate according to your inspiration, or that of your children. This dessert should be served cool, but not cold.

Merry Christmas!


	The presentation of this dessert is as attractive as its different textures and perfumes. The recipe serves 6 to 8 people. It takes 35 or 40 minutes of preparation, 20 minutes of baking, and about 2 hours of rest in a cool place before the final assembly.
• 300 g (1-1/4 cups) whipping cream • 250 g (9 oz) Noir Gastronomie, 61% cocoa, chopped • 50 g (4 tablespoons) butter	Bring the cream to the boiling point then pour it, a little at a time, over the chopped chocolate, whisking all the while. The mixture should be smooth, elastic, and shiny. Smooth for an instant with an immersion blender, and pour into a gratin dish. Put in a cool place, but not in the refrigerator.
• 120 g (4 oz) almonds, finely ground • 40 g (1/4 cup) flour • 200 g (1 cup) sugar (60 g + 140 g) (1/3 cup + 2/3 cup) • 6 egg whites • 1 tablespoon instant coffee • 100 g (3-1/2 oz) walnuts, coarsely chopped • 2 teaspoons powdered sugar	Preheat the oven to 180/190ƒC (350/375ƒF). Trace a 20-cm (8-in) circle on a piece of oven parchment as a guide. Design a star inside the circle. Sift together almonds, flour, and 60 g (1/3 cup) of sugar. Add the instant coffee. Whip egg whites to firm peaks while adding, a little at a time, 140 g (2/3 cup) of sugar. Using a spatula, delicately incorporate the egg whites into the dry ingredients. Place the parchment paper with the star design on a baking sheet. Drop teaspoons of dough on the star outline, plus a few spoonfuls in the center. Sprinkle with chopped walnuts and dust evenly with powdered sugar. Bake for 15 to 20 minutes until the pastry is lightly browned. Remove from the oven and cool on a rack. Do not remove the parchment. The final assembly can be done before the meal, or 3 or 4 hours earlier, provided the elements are at the correct temperature. To assemble, carefully cut the dacquoise star to make two layers. Place "shells" of ganache pell-mell over the first layer of dacquoise. Make the shells by scraping the side of a spoon (dipped in hot water then dried) over the top of the ganache. Cover with the top dacquoise layer and decorate according to your inspiration, or that of your children. This dessert should be served cool, but not cold. Merry Christmas!