Pastry Chef & Baker Sous Chef Upamanyu URS from Delish – The Dessert Studio, Chennai shares two extravagant chocolate recipes honouring the ingredient and day.
Snicker’d Tart
Ingredients
For the Peanut Butter Diplomat
- 300 gm milk
- 36 gm caster sugar #1
- 54 gm egg yolks
- 24 gm cornflour
- 32 gm caster sugar #2
- ½ pod vanilla bean
- 230 gm peanut butter
For the Dark Chocolate Whipped Ganache
- 90 gm whipping cream
- 15 gm glucose
- 145 gm dark chocolate
- 250 gm whipping cream
For the Milk Chocolate Caramel
- 185 gm caster sugar
- 40 gm honey
- 20 gm unsalted butter
- 130 gm heavy cream
- 150 gm milk chocolate
Method
For the Peanut Butter Diplomat
- Heat milk and sugar #1 till dissolved.
- Meanwhile, mix the yolks with vanilla and sugar #2. Add in cornflour and combine.
- Add the warm milk and mix. Strain this back to the saucepot.
- Continue cooking till it thickens and boils, keep whisking for a minute after it boils.
- Remove from the heat and add in the peanut butter and make sure it is mixed well.
- Transfer the pastry cream to a clean bowl. Clingwrap the surface and allow it to cool.
For the Dark Chocolate Whipped Ganache
- Heat the cream with glucose and invert sugar.
- Combine with the semi-melted dark chocolate.
- Next, add in the cold whipping cream and blend.
- Wrap and place in the refrigerator for 6 hours, minimum or overnight.
- Whip till it holds peaks before using. Must be whipped to piping consistency before every use.
For the Milk Chocolate Caramel
- Caramelize the sugar. Meanwhile, warm the cream, butter and honey together.
- Pour the warmed cream mixture in parts over the caramel mixing continuously.
- Mix constantly on low heat to ensure it is mixed properly.
- Remove from the heat and let it cool slightly.
- Pour over the chopped milk chocolate and mix to blend.
- Allow it cool to 30ºC before piping.
- This caramel can be used as a filling in cakes, macarons and pastries like eclairs and tarts. It can also be used as a spread on bread or sourdough.
Assembly
- For the final Snicker’d Tart, fill an empty chocolate tart shell halfway with the milk chocolate caramel.
- Top it with toasted peanuts. Allow it to set and top it off with the peanut butter pastry cream.
- Whip the prepared chocolate whipped ganache, pipe it over the pastry cream and garnish with a chocolate garnish of your choice.
Date O’chocolat
Ingredients
For the Dates Sponge
- 150 gm dates
- 150 gm water (hot)
- 3.5 gm baking soda
- 56 gm unsalted butter
- 60 gm brown sugar
- 75 gm whole eggs
- 110 gm flour
- 7 gm baking powder
For the Brown Sugar Toffee
- 120 gm brown sugar
- 285 gm fresh cream
- 90 gm unsalted butter
- 20 gm dates
For The Dark Chocolate Cremeux
- 105 gm milk
- 105 gm heavy cream
- 20 gm caster sugar #1
- 45 gm egg yolks
- 15 gm caster sugar #2
- 120 gm dark chocolate
- 4 gm gelatin sheet
- 5 gm unsalted butter
Method
For the Dates Sponge
- Put the chopped dates, boiling water and baking soda into a bowl, stir and leave for 10 minutes.
- Cream butter and sugar, and add eggs in parts.
- Add flour and baking powder.
- Blend the soaked dates, and add them to the batter
- Pour in a frame and bake at 180°C.
For the Brown Sugar Toffee
- Caramelize brown sugar.
- Heat the cream in another bowl.
- Add the warm cream in parts and whisk.
- Add the butter off the flame and mix well. Allow cooling.
For The Dark Chocolate Cremeux
- Soak the gelatin in cold water and set it aside. Once soft after a few minutes, squeeze out all the water and place it in a bowl.
- Heat milk, heavy cream and sugar #1 till dissolved. Meanwhile, mix the yolks and sugar #2.
- Add the warm milk mixture and mix. Strain this back to the saucepot.
- Continue cooking till it thickens and reaches 80°C.
- Remove from the heat and add the gelatin and butter. Make sure it is mixed well.
- Pour into the desired silicon mould and allow to set in the freezer.
Assembly
- To assemble the Date O’Chocolat Tart, fill an empty chocolate tart shell halfway with the dates sponge.
- Allow it to set and top it off with brown sugar toffee. Allow it to set.
- Whip the prepared chocolate whipped ganache, pipe it over the brown sugar toffee and top it with the set dark chocolate cremeux.
- Finish it off with a chocolate garnish of your choice.
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