Mekomee Eats Workshop Recipes
Passover dessert class
Dark Chocolate ganache
3.5oz dark chocolate
3.5oz heavy cream
Whipped milk chocolate cream
14oz heavy cream
7oz milk chocolate
0.2oz gelatin + 1oz of water
Dacquoise almonds and hazelnuts
3.5oz of egg white
1.2oz white sugar
3.5oz finely ground almond
3.8oz sugar powder
1.4oz natural hazelnuts
2.1oz milk chocolate
1.4oz thinly grounded roasted hazelnuts
8.8oz dark chocolate
Dark chocolate ganache
Bring cream to a boil in the pot.
Pour the hot cream over the chocolate. Wait for about a minute, and then grind the ingredients with a blended stick until unified.
* it’s possible to prepare the ganache in the microwave – Heat all the ingredients together for about 1-1.5 minutes, and then grind with a blender until it becomes a unified ganache.
Refrigerate for an hour (or until the ganache cools) in the refrigerator.
Move to a piping bag with a round 8 mm diameter tip.
Milk Chocolate Shanti cream
Mix gelatin and water together and stir until stable.
Boll the cream in a pot. Add the gelatin and mix well until dissolved in mixture.
Pour the cream over the chocolate. Wait a minute and then whisk the ingredients well or grind with a blender stick until incorporated together.
Sift and move to cooling for at least 4-5 hours in the refrigerator
Carefully whisk until softly thickens.
Move to a piping bag with a round 10 mm diameter tip.
Dacquoise almonds and hazelnuts
Beat egg white and sugar to a firm and stable fluff.
Mix well almond powder and sugar powder, and add to the whipped eggs. Fold to form a unified mixture.
Move the mixture to a ring and surfaces.
Crush the walnuts into a roughly chopped pieces and sprinkle over the Dacquoise. Press the nuts into the Dacquoise.
Bake at 320F for 25-30 minutes.
After baking, straighten the Dacquoise with an icing spatula and cool.
Remove the Dacquoise from the ring form
Melt the chocolate with praline on Benmari or microwave in 30-second pulses
Add the hazelnuts and mix well
Move the mixture onto the Dacquoise evenly.
Place a baking sheet and a tray to serve as a weight and move to the freezer for stabilization.
Slice the Dacquoise with a bread knife to 1.1’x3.5′ rectangles (or any other size you prefer).
Temper dark Chocolate – Heat 7.5oz of dark chocolate on Benmari to a 115-120F.
Add 1.7oz of dark chocolate to the melted chocolate. Wait a minute and stir well.
Refrigerate the mixture to 80F.
Heat the chocolate to 89F.
Move the chocolate to the guitar paper and make it thin with an offset icing spatula.
Allow the chocolate to solidify slightly and cut it into same size rectangles.
Place baking sheet and an empty tray (which will be used as a weight) on the chocolates and move to the refrigerator for stabilization.
On Dacquoise with Crunch Praline, Spread a thin layer of dark chocolate ganache. On top of it place the first layer of a chocolate sheet.
Pipe the dark chocolate ganache on a chocolate sheet in a roll shape and place another chocolate sheet on top.
Pipe the milk chocolate whip shaped as straight stripes and place the last chocolate sheet.
Recipe for 20 cookies
Ingredients for the cookies:
1 cup sugar
2 egg whites
1 cup finely ground almonds
1 cup confectioners’ sugar
2-3 drops of gel food coloring
Ingredients for the lemon cream:
9oz of white chocolate
¼ cup lemon juice
2 ½ tablespoons heavy whipping cream
½ of a grated lemon zest
Directions for the cookies:
Preheat the oven to 300 degreed F using a convection setting.
Weigh the sugar and egg yolks into the mixer bowl. In a separate bowl, mix the ground almonds and confectioners’ sugar. (In order to get a smooth surfaced macaroon cookie, it is recommended to grind the sugar and the ground almonds together in the food processor and to sift afterwards).
Boil a pot of water (it should be a large pot to allow the mixer bowl to sit on top of the water, but without falling in). Once the water has boiled, lower the fire and place the bowl on top of the pot. Allow the sugar to melt into the egg yolks, being sure to mix well to get rid of any sugar lumps. The ideal way to make sure all lumps are gone is by using your finger to feel around.
Once melted, remove the bowl from the pot, add your choice of food coloring to the same bowl and whisk on high speed until a thick and stable consistency appears. (This should take at least 5 minutes).
Add the ground almonds and confectioners’ sugar mixture and mix on high speed until the dry ingredients are combined well with the wet ingredients. Afterwards, mix one more time with a spatula.
This is the most important step in making the macaroons. We want to achieve the right consistency for the macaroons. The correct consistency is very similar to thick tahini. In order to know if you’ve achieved the correct consistency, lift some of the mixture with a spatula and allow it to pour back into the mixture. The mixture should be able to pour back into the bowl and to gradually level. The idea is to create a mixture that will level while also being thick and stable enough to maintain the round shape of the cookie.
Move the mixture into a pastry/icing bag with a round tip (with a diameter of 8-10 mm/0.3-0.4 inches) and create circles with a diameter of 1-1 ½ inches onto a baking dish/tray. It is recommended to push the cream out of the bag at about ½ inch above the surface. If you’re making a macaroon cake instead of a cookie, make a spiral from the center and slowly grow outwards until your size of choice.
“Pound” the baking dish/tray on to the counter a few times to get rid of any air bubbles in the macaroons. Let the dish sit for a few minutes to dry a little. To check if they’re dry enough, simply place a finger on one of the cookies. If it’s sticky, it’s not dry enough. Continue to let it sit until dry.
Bake the macaroons for 11-12 minutes. After the first 6 minutes, rotate the baking dish/tray to assure even baking.
Once macaroons are out of the oven, allow to cool off in room temperature. Once they’ve cooled off, they can be removed from the dish/tray. If the macaroons don’t come off easily from the dish/tray and are still sticky, place back into oven for 2 more minutes.
Take two macaroons. Ice one of the cookies and place the other cookie on top to create a sandwich. It’s recommended to refrigerate the cookies overnight- this is how they soften and create their unique texture.
A 7.8’pan is needed
Chocolate Crunch bottom Layer
2.6oz milk chocolate
2.1oz prailine paste
1.7oz wafer crunch (spiral wafers)
8.4oz Heavy whipping cream
8.8oz roughly chopped dark chocolate
11.4oz Heavy whipping cream
7oz bitter-sweet chocolate (60%) finely chopped
0.7ox glucose or corn syrup
3.5oz dark chocolate
1oz wafer crunch
Gold edible powder (can be found at specialty stores)
For the Chocolate Crunch bottom Layer
Melt the milk chocolate, butter and prailine paste in double boiler or in the microwave.
Add the wafer crunch and mix well to homogenous mixture.
Place the mixture in the pan and spread it evenly using a tablespoon.
For the chocolate mousse
Boil 8.4oz Heavy whipping cream in a saucepan. Meanwhile place the dark chocolate in a medium bowl.
Pour the hot heavy cream on the chocolate. Wait for one minute until the chocolate melts, and then mix well to homogenous mixture.
Whip 11.4oz Heavy whipping cream to soft peaks and fold it to the chocolate mixture.
Pour the chocolate mousse to the pan. Shake the pan in order to level the mousse.
Freeze for 6 hours until set.
For the Chocolate decoration
Melt the chocolate in double boiler or in the microwave. Add the wafer crunch and mix well to homogeneous mixture.
Place the mixture between 2 baking sheets and flatten it using a rolling pin to 1-2 mm thick.
Move it to the freezer for 10 minutes, then carefully separate it from the baking sheet and break into asymmetrical pieces and set aside in a sealed container in the freezer until assembly.
Using a brush, apply Gold edible powder in a thin layer. set aside in a sealed container in the freezer until assembly.
For the Chocolate glazing
Boil Heavy cream, milk and corn syrup in a saucepan. Meanwhile place the chocolate in a medium bowl. Pour the hot liquids on the chocolate. Wait for one minute until the chocolate melts and then mix well to homogeneous mixture using a rubber spatula.
For Assembling the cake
Remove the cake carefully from the pan and place it on a glazing tray. Pour and cover the chocolate cake with the chocolate glazing. let it set for few seconds and transfer it to a serving dish. Decorate the cake using the golden chocolate decoration.
*Let the cake defrost for 2 hours in the refrigerator before serving it.