Tuesday, December 30, 2008

French Yule Log

December Daring Bakers' Challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux. They have chosen a French Yule Log by Flore from Florilege Gourmand. Thank you so much to our hosts!

This particular yule log has six components. My version of Yule Log had ,
  1. Hazelnut dacquoise layer
  2. Dark chocolate mousse
  3. Dark chocolate Ganache insert
  4. Dark chocolate Feuillete insert (crisp)
  5. vanilla Creme Bruleé insert
  6. dark chocolate icing
I personally think that this was the most heavy cake that I made in Daring bakers challenges and I am telling that as a chocoholic person. Mousse was delisious. Although it gives an surprising look when you cut the cake, creme brulee was just another problematic layer. I would prefer chestnut pure or some other ingredient would balance the richness and give some fruity flavor.

One of the problem I have in this challenge was that I do not have a proper half-round pan, I made this in a standard loaf pan. Also I could not find the kosher gelatin in last minute for icing. Every month I am telling myself to start early but somehow I end up rushing for the last minute.

I would've finish up the cake with much more elegant decoration but two kids and husband no time for cake.

I hope you like the snowmen and the Christmas tree that I made.

Happy New Year!!

Saturday, November 29, 2008

DB: Delicious Caramel cake

Another Daring Bakery challenge and another discovery.

This month’s hostesses are Shuna Fish Lydon's of Eggbeater whose signature Caramel cake (as showed here) , Dolores of Culinary Curiosity, Alex of Brownie and Blondie and Jenny of Foray Into Food.

I had no idea what a caramel cake tasted like it was very delicate and moist. But it was too sweet for my liking. I've reduced the amount of the sugar in the original recipe. So instead of using the original 1 and 1/4 cups, I used only just 1 cup of sugar. Result was one delicious cake. I did half recipe for the caramel syrup so no left over syrup. For the challenge we had to use caramel frosting which I found too sweet. So I would prefer vanilla frosting instead if I make this cake again. Also I suggest to use this cake for ice cream cakes.

I like it, I hope you will too.


Monday, November 3, 2008

Welcome Berin.

We are very happy to welcome Berin Gulden ,the newest member of the family, to the world. Last couple months I haven't been able to update my blog. I'll try to be more active from now on.

Saturday, September 6, 2008

Pierre Herme's Chocolate Eclairs

For the first time, I have completed this months challenge beginning of the month. Every time I was waiting the last moment and I was rushing the last date. This month i made it twice after great success of my eclairs . Although here i am after 5 days i still haven"t publish.

Thanks to MeetaK and Tony! This is my favorite desert.

Tuesday, July 29, 2008

Filbert Gateau with Praline Buttercream

I have to say I love hazelnut. Also I love daring Bakers challenges. Because they make me try to make that I would never try by myself. This time I have no problem with buttercream . But I do not satisfy my decoration. I hope next time it will be better..
Thank Chris !

Monday, June 30, 2008

Danish Braid

It's Daring Baker Challenge time again!

I know my danish picture is not good but taste is unbelievable delisious .
This is my first danish try. I made bunch of mistakes. For example;
using wrong rolling technique,
cutting slices very thin,
to much baking etc.

But I learned from them. Now I am ready to make it better again. Thank you Kelly and Ben

By the way I got a new camera so presentations hopefully will get better over the time .

Danish Braid
inspired by Sherry Yard, The Secrets of Baking:

Makes 2-1/2 pounds dough

For the dough (Detrempe)
1 ounce fresh yeast or 1 tablespoon active dry yeast
1/2 cup whole milk
1/3 cup sugar
Zest of 1 orange, finely grated
3/4 teaspoon ground cardamom
1-1/2 teaspoons vanilla extract
1/2 vanilla bean, split and scraped
2 large eggs, chilled
1/4 cup fresh orange juice
3-1/4 cups all-purpose flour
1 teaspoon salt

For the butter block (Beurrage)
1/2 pound (2 sticks) cold unsalted butter
1/4 cup all-purpose flour

Dough:Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed. Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well. Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky. Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.
Without a standing mixer: Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk. Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well. Sift flour and salt on your working surface and make a fountain. Make sure that the “walls” of your fountain are thick and even. Pour the liquid in the middle of the fountain. With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges. When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes. You might need to add more flour if the dough is sticky.

Butter block: Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. Set aside at room temperature.
- After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick. The dough may be sticky, so keep dusting it lightly with flour. Spread the butter evenly over the center and right thirds of the dough. Fold the left edge of the detrempe to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed. Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally. Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes. - Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 minutes.
- Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns. Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.

Makes enough for two braids

4 Fuji or other apples, peeled, cored, and cut into ¼-inch pieces
½ cup sugar
1 tsp. ground cinnamon
½ vanilla bean, split and scraped
¼ cup fresh lemon juice4 tablespoons unsalted butter

Toss all ingredients except butter in a large bowl. Melt the butter in a sauté pan over medium heat until slightly nutty in color, about 6 - 8 minutes. Then add the apple mixture and sauté until apples are softened and caramelized, 10 to 15 minutes. If you’ve chosen Fujis, the apples will be caramelized, but have still retained their shape. Pour the cooked apples onto a baking sheet to cool completely before forming the braid. (If making ahead, cool to room temperature, seal, and refrigerate.) They will cool faster when spread in a thin layer over the surface of the sheet. After they have cooled, the filling can be stored in the refrigerator for up to 3 days. Left over filling can be used as an ice cream topping, for muffins, cheesecake, or other pastries.

Makes enough for 2 large braids

1 recipe Danish Dough (see below)
2 cups apple filling, jam, or preserves (see below)
For the egg wash: 1 large egg, plus 1 large egg yolk

Line a baking sheet with a silicone mat or parchment paper. On a lightly floured surface, roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick. If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. Place the dough on the baking sheet. Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you have already made. Spoon the filling you have chosen to fill your braid down the center of the rectangle. Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover. Next, fold the bottom “flap” up to cover filling. This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends.
Egg Wash: Whisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.

Proofing and Baking
Spray cooking oil (Pam…) onto a piece of plastic wrap, and place over the braid. Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch.
Near the end of proofing, preheat oven to 400 degrees F. Position a rack in the center of the oven.
Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown. Cool and serve the braid either still warm from the oven or at room temperature. The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.

Monday, June 2, 2008

Opera Cake

I know , its not look like a opera cake. This is my strawberry opera cake version. I don't like white chocolate. So I didn't used it. instead I used butter cream. Result was delicious. Also strawberries was hand picked fresh from the farm. yummyyy....

I will try dark chocolate and banana mousse version next time.

Keep watching.

For the cake (Joconde)
6 large egg whites, at room temperature
2 tbsp. (30 grams) granulated sugar
2 cups (225 grams) ground blanched almonds
2 cups icing sugar, sifted
6 large eggs
½ cup (70 grams) all-purpose flour
2 Tb orange zest
3 tbsp. (1½ ounces; 45 grams) unsalted butter, melted and cooled

Divide the oven into thirds by positioning a rack in the upper third of the oven and the lower third of the oven. Preheat the oven to 425◦F. (220◦C). Line two 12½ x 15½- inch (31 x 39-cm) jelly-roll pans with parchment paper and brush with melted butter.
In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrape the meringue into another bowl and set aside. If you only have one bowl, wash it after removing the egg whites or if you have a second bowl, use that one. Attach the paddle attachment to the stand mixer (or using a handheld mixer again) and beat the almonds, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes. Add the flour and orange zest and beat on low speed until the flour is just combined. Using a rubber spatula, gently fold the meringue into the almond mixture and then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.
Bake the cake layers until they are lightly browned and just springy to the touch. This could take anywhere from 5 to 9 minutes depending on your oven. Place one jelly-roll pan in the middle of the oven and the second jelly-roll pan in the bottom third of the oven. Put the pans on a heatproof counter and run a sharp knife along the edges of the cake to loosen it from the pan. Cover each with a sheet of parchment or wax paper, turn the pans over, and unmold. Carefully peel away the parchment, then turn the parchment over and use it to cover the cakes. Let the cakes cool to room temperature.

For the syrup:
½ cup (125 grams) water
⅓ cup (65 grams) granulated sugar
1 to 2 tbsp. food grade lavender buds

Stir all the syrup ingredients together in the saucepan and bring to a boil.Remove from the heat and let cool to room temperature.

For the buttercream:
6 large egg yolks
1/2 cup sugar
1/2 cup honey
1/2 cup water
3 sticks of butter (Butter should be soft but nor mushy, around 65F)
1 Tb vanilla bean paste

In a stand mixer or with a hand held one, whip the egg yolks for a minute.
Boil water, honey and sugar until the temperature reaches 238F on a candy thermometer.
Slowly pour the hot sugar syrup over the egg yolks on a steady stream, continue beating the yolks until pale in color and cooled. Beat in the softened butter until the buttercream is smooth a
and together. Add the vanilla bean paste, beat a few extra seconds until incorporated.

Monday, April 28, 2008

Cheesecake Pops : Another Daring Bakers Challenge!

Cheesecake Pops

Makes 30 – 40 Pops

5 8-oz. packages cream cheese at room temperature

2 cups sugar

¼ cup all-purpose flour

¼ teaspoon salt

5 large eggs

2 egg yolks

2 teaspoons pure vanilla extract

¼ cup heavy cream

Boiling water as needed

Thirty to forty 8-inch lollipop sticks

1 pound chocolate, finely chopped – you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionary coating or wafer chocolate – candy supply stores carry colors, as well as the three kinds of chocolate.)

2 tablespoons vegetable shortening

(Note: White chocolate is harder to use this way, but not impossible)

Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees) - Optional

Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.

In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.

Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes.

Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.

When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.

When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.

Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.

Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.

Refrigerate the pops for up to 24 hours, until ready to serve.

Sunday, March 30, 2008

The Daring Bakers : My Perfect Birthday Cake

Today is daring baker's day!

This months challenge was a cake by Dorie Greenspan recipe. Lucky me I have her "Baking From My Home To Yours" book and I have already tried and love couple recipes from her.

That challenge gave me a nice opportunity to try this recipe. In the meantime it became a birthday party cake. Its really a perfect cake and marvelous butter cream.

Perfect Party Cake, adapted from Dorie Greenspan:

For the Cake:
2 1/4 cups cake flour (1 cup cake flour = 1 cup all purpose - 2 Tbs)
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups whole buttermilk
4 large egg whites
1 ½ cups sugar
2 teaspoons grated Meyer lemon zest
1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature
½ teaspoon pure lemon extract

For the Buttercream:
1 cup sugar
4 large egg whites
3 sticks (12 ounces) unsalted butter, at room temperature
¼ cup fresh Meyer lemon juice

To Make the Cake
Sift together the flour, baking powder and salt.
Whisk together the milk and egg whites in a medium bowl.
Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant.
Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.
Beat in the extract, then add one third of the flour mixture, still beating on medium speed.
Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.
Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients.
Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated.
Divide the batter between the two pans and smooth the tops with a rubber spatula.
Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean
Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners.
Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).

To Make the Buttercream
Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes.
The sugar should be dissolved, and the mixture will look like shiny marshmallow cream.
Remove the bowl from the heat.
Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes.
Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth.
Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes.
During this time the buttercream may curdle or separate – just keep beating and it will come together again.
On medium speed, gradually beat in the lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla.
You should have a shiny smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.

Monday, January 28, 2008

Lemon Meringue Pie

This is my second Daring Bakers Challenge. I made my first individual Lemon Meringue Pies. Curd was sooooo delicious, it last only couple seconds.

I enjoyed very much making this beautiful pie. Rich lemon curd, balanced with meringue, leaves a nice lemon taste in mouth.

I am learning new techniques every in new challenge. I've never try adding hot water for the sugar and cornstarch mix. Amazingly practical.

Enjoy my individual sized heart shape pies. Why the hearth shape? Yes, I am warming for the valentine's day already.
What if I replace meringue with chocolate?...

Lemon Meringue Pie
Makes one 10-inch (25 cm) pie
For the Crust:
  • ¾ cup (180 mL) cold butter; cut into ½-inch (1.2 cm) pieces

  • 2 cups (475 mL) all-purpose flour

  • ¼ cup (60 mL) granulated sugar

  • ¼ tsp (1.2 mL) salt

  • 1/3 cup (80 mL) ice water

  • Make sure all ingredients are as cold as possible. Using a food processor or pastry cutter and a large bowl, combine the butter, flour, sugar and salt. Process or cut in until the mixture resembles coarse meal and begins to clump together. Sprinkle with water, let rest 30 seconds and then either process very briefly or cut in with about 15 strokes of the pastry cutter, just until the dough begins to stick together and come away from the sides of the bowl.Turn onto a lightly floured work surface and press together to form a disk. Wrap in plastic and chill for at least 20 minutes. Allow the dough to warm slightly to room temperature if it is too hard to roll. On a lightly floured board (or countertop) roll the disk to a thickness of 3 cm. Cut a circle about 2 inches (5 cm) larger than the pie plate and transfer the pastry into the plate by folding it in half or by rolling it onto the rolling pin.Turn the pastry under, leaving an edge that hangs over the plate about ½ inch (1.2 cm). Flute decoratively. Chill for 30 minutes. Preheat oven to 350ºF (180ºC). Line the crust with foil and fill with metal pie weights or dried beans. Bake for 20 to 25 minutes. Carefully remove the foil and continue baking for 10 to 15 minutes, until golden. Cool completely before filling.

    For the Filling:
  • 2 cups (475 mL) water

  • 1 cup (240 mL) granulated sugar

  • ½ cup (120 mL) cornstarch

  • 5 egg yolks, beaten

  • ¼ cup (60 mL) butter

  • ¾ cup (180 mL) fresh lemon juice

  • 1 tbsp (15 mL) lemon zest

  • 1 tsp (5 mL) vanilla extract

  • Bring the water to a boil in a large, heavy saucepan. Remove from the heat and let rest 5 minutes. Whisk the sugar and cornstarch together. Add the mixture gradually to the hot water, whisking until completely incorporated. Return to the heat and cook over medium heat, whisking constantly until the mixture comes to a boil. The mixture will be very thick. Add about 1 cup (240 mL) of the hot mixture to the beaten egg yolks, whisking until smooth. Whisking vigorously, add the warmed yolks to the pot and continue cooking, stirring constantly, until mixture comes to a boil. Remove from the heat and stir in butter until incorporated. Add the lemon juice, zest and vanilla, stirring until combined. Pour into the prepared crust. Cover with plastic wrap to prevent a skin from forming on the surface, and cool to room temperature.

    For the Meringue:
  • 5 egg whites, room temperature

  • ½ tsp (2.5 mL) cream of tartar

  • ¼ tsp (1.2 mL) salt

  • ½ tsp (2.5 mL) vanilla extract

  • ¾ cup (180 mL) granulated sugar

    • Preheat the oven to 375ºF (190ºC). Using an electric mixer beat the egg whites with the cream of tartar, salt and vanilla extract until soft peaks form. Add the sugar gradually, beating until it forms stiff, glossy peaks. Pile onto the cooled pie, bringing the meringue all the way over to the edge of the crust to seal it completely. Bake for 15 to 20 minutes, or until golden. Cool on a rack. Serve within 6 hours to avoid a soggy crust.

      ** Recipe adapted from "Wanda’s Pie in the Sky" by Wanda Beaver

      Wednesday, January 2, 2008

      Linzer Tart

      Happy New Year

      Ingredients for tart dough

      • 3 1/2 ounces butter, at room temperature
      • 2 1/2 tablespoons confectioners' sugar
      • 2 1/2 tablespoons finely ground blanched almonds
      • 1 hard-boiled egg yolk, pressed through a fine sieve into crumbs
      • 1/4 teaspoon cinnamon
      • pinch salt
      • 1 teaspoon dark rum
      • pinch of double-acting baking powder
      • 3/4 cup all-purpose flour

      1. Place butter in a food processor and process until creamy.
      2. Add the confectioners' sugar, ground almonds, egg yolk, cinnamon, and salt, and blend together.
      3. Add in the rum and blend.
      4. Add in the baking powder and flour and blend.
      5. Remove the dough and and then flatten into a disk. Wrap in plastic and refrigerate for about 4 hours until firm.
      6. Cut the parchment paper for an 8 3/4-in tart pan . Roll out the dough and fit into the pan and refrigerate for about 30 minutes.
      7. Preheat the oven 350 degrees.
      8. Fit a circle of parchment paper inside and fill with beans. Bake it for about 18 to 20 mins.
      9. Remove the parchment and beans and bake for another 3 to 5 minutes more, until firm. Cool to room temperature.
      • 1 cup chestnuts puree
      • 1/4 cup heavy cream
      1. Mix all the fillings ingredients together and fill into the prepared tart mould.
      2. Spread it in an even layer over the bottom of the crust.

      Chocolate Ganache
      • 8 ounces bittersweet chocolate finely chopped
      • 1 cup heavy cream
      • 4 tablespoons butter, room temperature, cut into pieces
      1. Bring the cream to boil in a saucepan. Remove from heat and then pour into the chopped bittersweet chocolate and stir gently with a rubber spatula to combine till it forms a homogeneous mixture, then beat the butter with a spatula until it is soft and creamy, stirring till well mixed.
      2. Let it cool on the countertop for a bit until it has thickened but is still pourable.
      3. Pour the chocolate ganache over the puree and refrigerate until set. Let sit at room temperature for 30 minutes before serving.

      ***Recipe adapted from the book "Chocolate Desserts by Pierre Hermé"
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