Le Megeve, splendid chocolate cake, french meringue, chocolate ganache de chez Fauchon, Paris

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I have not been posting since a long time, as I was traveling and collecting some nice recipes around Europe. I am back and happy to share with you some fabulous new tasting experiences.

While in Paris, anyone who is a fine gourmet or simply loves chocolate with a upstanding passion, should pay a visit to Fauchon store and restaurant, place de la Madeleine.

Founded long time ago, Fauchon is one of the finest if not ‘the’ finest gourmet shop, chocolatier, patisseries and bakeries of Paris. Among fantastic delicacies, their chocolate taste so great, with an extraordinary balance of strong cacao flavors, yet mild and balanced richness.It is really what I call ‘ luscious” pure essence of great chocolate.

So when in Paris, I always make a stop there. They have now open a restaurant on the first floor of the store, it is all in pink a silver hues, quiet tables and sofas, soft music, an oasis among the frenetic animation and traffic of the city.

Tasting the Megeve cake was an ultimate experience.It’s a classic there, to me it was a first and an unforgettable one!! A french meringue, over praline biscuit, covered by a smooth and rich chocolate ganache… just a dream..

If you visit the City of Lights, Fauchon, epicerie fine, and its Megeve chocolate cake should be one of your main destinations! Paris sera toujours Paris!

Important Note : The recipe below, is not mine and obviously just inspired by the creation of the Chef Patissiers at Fauchon, as it is a copyright. This one, found at Epicurious, should be quite close to the mythic one. If you like to try for your holidays baking here it is:

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Ingredients : serves 4 to 6

French Meringue

  • 1 cup 10x (confectioners’ sugar)
  • 3 large egg whites, at room temperature
  • 1/2 cup granulated sugar

Dark Chocolate Ganache

  • 17 ounces dark chocolate 70% Cocoa
  • 1 1/3 cups milk
  • 1/2 cup granulated sugar
  • 5 ounces unsalted butter

Chocolate and Butter for Chocolate Mousse

  • 3 ounces unsalted butter
  • 2 1/2 ounces dark chocolate 70% Cocoa

The Italian Meringue

  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 5 large egg whites, at room temperature

Chocolate Curls

  • 4 ounces dark chocolate 70% Cocoa, melted

Preparation : For French Meringue:

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Draw three 6 1/2-inch circles on parchment paper at least 1 inch apart. Transfer parchment to baking sheet, circle-side down.

Sift 10x sugar. Whip egg whites on stand mixer at medium-high speed. When the whites start to form a peak, gradually add the granulated sugar. Once all the sugar is added, whip to a stiff peak. Take bowl off mixer and fold in the 10x sugar using a rubber spatula. Mix until all the sugar is incorporated.

Divide among circles on prepared pans. With an offset spatula or a pastry bag fitted with a plain tip, spread or pipe to evenly fill circles.

Chop the chocolate, put in a large bowl. Boil milk and sugar. Pour over chopped chocolate and slowly mix together. Add the butter and mix until incorporated. Keep 9 1/2 ounces for mousse. Reserve rest in refrigerator.

For Chocolate and Butter for Chocolate Mousse:
Melt butter and chocolate together. Mix together.

For Italian Meringue:
Combine sugar and water in a pot, bring to a boil. Put the egg whites in the bowl of a stand mixer with the whip attached. Using a candy thermometer, cook the boiling sugar, and take the temperature. At 235°F, whip the whites at medium-high speed. When the sugar reaches 240°F, take off the heat and add to the whipping whites in a slow, steady stream. When all the sugar is added, continue whipping until cool.

Fold half* the Italian Meringue into the reserved 9? ounces of ganache. Fold the meringue mixture into the chocolate-and-butter mixture.

For Chocolate Curls:
Thinly spread half the melted chocolate on the back of a 16 1/2 x 12 1/2-inch sided sheet pan with an offset palate knife. Repeat with remaining chocolate on second pan. Let harden.

With a firm straight-edge tool about 4 inches long, such as a bench scraper or small ruler, make chocolate curls. Hold tool at about a 45-degree angle against the chocolate and slowly scrape it against the pan to form curls. If the chocolate is too cool, it will crack; if the chocolate is too warm, it will stick to the tool and remain flat. The curls should be 3-4 inches long and about 1 inch in diameter. Reserve curls.

Assembly
Line a 7 1/2-inch ring with parchment or waxed paper. Place on flat tray. (The lined ring is optional. Place one meringue disk in the ring. Pour in 1/3 of the mouse. Spread to cover meringue. Repeat with remaining 2 meringue disks and mousse. Smooth top of mousse. Refrigerate until firm, about 3 hours.

Melt the reserved ganache until fluid.Remove the ring and paper from the cake. Pour ganache over the cake to cover completely.Cover the top of cake with longer curls and side with shorter curls.

* The other half of the meringue is not used for the recipe, but half the quantity is too small to be made in the Kitchen Aid mixer. Additionally, candy thermometers require a certain depth of mixture in order to register. The amount in the recipe requires the pan to be tilted to get enough depth for the thermometer to register — even in a very small pot.

Serve and enjoy! C’est Delicieux

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Chez Fauchon.

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