CHOCOLATE PASTRIES

Identity Card of the Recipe

371 KCal Calories per serving

Ingrediants

For 8-10 baskets

200 g of white chocolate
2 g of cocoa butter

For the mousse

200 g of dark chocolate
2 sheets of isinglass
100 g of vegetable whipped cream
60 g (1 medium) of eggs
80-100 g of sugar

Materials Needed

Paper cups
Small saucepan for the bain-marie
Food thermometer
Frono paper and plate to drain the baskets
Brushes for spreading the chocolate
Electric hand mixer
Small bowl for soaking the gelatin
Sac à poche

Preparation

First, temper 100 g of white chocolate together with 1 g of cocoa butter, melting everything in a bain-marie at a temperature of 48 ° C, and then bring it back to 25 ° C (you can speed up the cooling process by immersing the saucepan of chocolate in a basin with cold water, or adding more chopped chocolate). Once this last temperature has been reached, reheat the chocolate in a bain-marie up to 29-30 ° C.

Why change the temperature of the chocolate?
The so-called tempering of chocolate is a technique that consists in altering the melting temperature of the chocolate, in order to obtain a shiny, brilliant chocolate that breaks easily in the mouth but, at the same time, melts after the first bite.

Pour the white chocolate into a disposable pastry bag and make a small hole. Smear the surface of 8-10 paper cups with melted chocolate, possibly with the help of a brush.
Turn the cups into a plate lined with baking paper and allow the excess chocolate to drain.
Leave the plate to cool in the fridge.
When the cups have cooled completely, repeat the operation again, melting the same amount of chocolate.

Why is it necessary to brush the baking cups again with more chocolate?
Otherwise it would not be possible to extract the "basket" from the mold: being the chocolate too thin, in fact, it would chip.

Until the chocolate solidifies, prepare the mousse. First, soak the gelatin in cold water. Meanwhile, beat the egg with the sugar until a creamy mixture is obtained. Melt the dark chocolate in a bain-marie and, when it is hot, add the soaked and well-squeezed gelatine. Add the dark chocolate and gelatin to the egg and sugar mixture, and beat again with the electric whisk. When everything has cooled down, add the whipped cream. Leave the mousse to set for a few minutes in the refrigerator. Pour the cream into a piping bag or a pastry syringe with a star-shaped spout.
When the chocolate baskets have hardened, remove them very gently from the paper molds and fill with the chocolate mousse (we recommend that you refer to the video).

The extra advice
If you want to embellish the stuffed baskets even more, they can be embellished with white chocolate decorations: it will be enough to draw some shapes with the sac a poche filled with white chocolate (e.g. swivels, zigzags) on a sheet of baking paper. Once left to cool in the refrigerator, they will easily detach from the greaseproof paper sheet.

Leave to cool for at least an hour before serving.

Alice's comment - PersonalCooker

After a bit of effort, here is the magnificent result: in the event of an emergency crisis-asia-stress at work, a pastry like this is the most effective natural medicine that lifts our spirits! Personal Cooker's word.

Nutritional values and Health Comment on the recipe

Chocolate pastries are sweet pastry foods. As such, they provide high quantities of simple sugars and fats, the latter predominantly saturated or hydrogenated; even cholesterol (due to the presence of egg yolk) helps to determine an unhealthy lipid profile but, in the end, the overall energy intake compared to an average portion of 30-40g (110-150kcal), makes chocolate pastries suitable as an occasional snack for a NORMAL calorie regime in the absence of metabolic pathologies.