I'll admit deserts are the one thing I tend to avoid, I'm just not a baker. However two great tricks to make any dessert look great is molded chocolates and homemade meringue. It's really easy if you follow a few simple steps. I make mine out of a chocolate ganache. Ganache is made of just two ingredients, heavy cream and semi-sweet chocolate.
Bring heavy cream to a simmer on the stove top, stirring occasionally. Just as soon as you see a simmer, remove from heat and pour over chocolate chips, swirling the bowl to make sure all chips are covered. Place lid on chocolate chips to trap the heat and let sit undisturbed (no mixing) for 5 minutes. Remove lid and swirl the chocolate chips with a whisk starting in the center and working outward until smooth. It will turn into velvety ganache right before your eyes and you’ll get excited. I then pour my warm ganache in a pastry bag and depending on what I'm doing select a fine or a wide tip. Line a sheet pan with parchment paper and draw your designs. place in freezer for at least and hour then gently pull them off the paper to garnish your desserts. For the meringue you'll want to do this with the following ingredients (sugar, vanilla and egg whites). Separate the eggs to get just the whites in a large mixing bowl. Let stand until room temp, about 30 minutes. Add the vanilla and beat the egg whites to SOFT peaks. Next, work in your sugar. Once done fill a piping bag and large tip if I'm doing a baked alaska like below. Finnish it off with a kitchen torch and BANG! *Keep in mind, the longer ganache sits, the thicker and more of a frosting it becomes.
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AuthorVic Luebker "The Battle Field Chef" is Editor and Chief of Food and Bars and is an admitted food, drink and travel junky with a passion for fun! More about Vic here. Archives
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