post61 // open this valentine! (psssst, it’s filled with chocolate)

IMG_2896

heavenly chocolate cake douceur chocolat

hellooooo! greetings from my chocolate-filled valentine! since i’m far away from many friends and loved ones on this valentine’s day 2018, i’ve decided to send you a virtual valentine with chocolate creations like the stuff of dreams.

this valentine’s day landed perfectly in the middle of my pastry trimester, which is focused on chocolate work. well done, le cordon bleu scheduling! from chocolate glazes to tempered chocolate to chocolate mousse to chocolate crunch, i’ve been working with a lot (!!) of chocolate this trimester. talk about keeping my uniform supremely white while doing it — the toughest job of them all.

below you can find four chocolately creations that i’ve made in my pastry classes. i’ve listed their core components so that you (yes, you!) can go and make one for yourself!

dark chocolate choux pastry choux au chocolat noir 

IMG_2558

IMG_2559

this chocolate choux pastry is filled with chocolate pastry cream and a crispy praline insert. outside, you see a chocolate crunch topping, finished with a dark chocolate glaze.

to get started, check out this recipe for chocolate choux pastry. you’ll quickly see how easy it is!

chocolates (muscadine, praline) chocolats (muscadine, praliné)

IMG_3008

these two types of chocolates are called pralines (the square) and muscadines (the baton). the muscadine is filled with a creamy praline, chocolate, cointreau paste while the praline is filled with a simple chocolate and praline paste. i dipped both in tempered chocolate and rolled the muscadine in icing sugar directly after. to make the “professional” decoration on top, simply use a fork to lightly mark the chocolate 10-20 seconds after dipping, just before the chocolate has set.

don’t have space or a big marble slab to temper chocolate at home? follow this guide for a quick microwave-tempering! thermometer required.

heavenly chocolate cake douceur chocolat

IMG_2896

IMG_2788

this three-tier cake is quite the showstopper. the base is a hazelnut dacquoise filled with a praline crunch paste, topped with two layers of chocolate mousse and tempered chocolate rounds. the decoration on top was made with cookie cutters and tempered chocolate.

never heard of a dacquoise? it’s a cake base that’s very popular here in france, made from egg whites and nuts. bonus: it’s gluten free! start this cake by making your first dacquoise with food network’s recipe.

opera opéra

IMG_2899IMG_2901

of all the pastries seen here, you may be most familiar with the opera cake, a parisian classic! this cake alternates between layers of biscuit sponge and coffee buttercream, with a layer of chocolate ganache smack in the middle. on top is a chocolate glaze and the traditional opera writing (my first attempt at writing on cakes!).

you might be able to find this one in a high-end french bakery. but if not, Joe Pastry blog has a great tutorial that matches the authenticity of my recipe from cordon bleu.


just in case you’re wondering

while i’d love to be sharing all my cordon bleu recipes with you, they’re under copywrite. *but* i look forward to testing many of them once i’m out of school and sharing renditions that can be cooked in your home oven. stay tuned on this for next year!


in this week’s other stuff !

a hot new restaurant i’ll be trying in paris this weekend. reviews have been a+++++

books as decor is popping up everywhere (even in my house here in paris!). definitely digging this style trend

wardrobe goals


andddd that’s all for this week, folks! wishing you a very lovely valentine’s day!💖

 

 

One comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s