Biltmore Miami Cooking Classes - 2

All recipes below are from Chef Olivier Rodriguez and are what was made in the Working With Chocolate class at the Biltmore Culinary Academy.

Chocolate Tart

Pate Sucre (Tart Shell)
Makes 1 crust

1 cup all-purpose flour
2 tablespoons sugar
½ teaspoon salt
6 tablespoons butter, chilled and cut into cubes
1 egg yolk
½ cup water, ice cold

1. Place the flour on your counter top and stir in the sugar and salt. Mix until well incorporated. Using your fingertips or pastry cutter, blend in the chilled butter until the butter is the size of small peas and they are thoroughly blended in the flour. Add the egg and water and mix until the dough comes together. (It’s important to make sure all of the flour is hydrated but do not over mix or your crust will turn out tough.)
   
2. Wrap the dough in a plastic wrap and allow to chill in the refrigerator for 30 minutes (do not skip this step as the flour needs time to absorb the liquid).
   
3. When ready to use, remove from the refrigerator, discard the plastic wrap and roll out.
   

Chocolate Filling
Makes 1 tart

7 ounces semisweet chocolate, finely chopped
2 tablespoons corn syrup
7 ounces heavy cream

1. Once the tart shell is prepared (see recipe above), prepare the chocolate filling.
   
2. Place the chocolate and corn syrup in a large mixing bowl.
   
3. Bring the heavy cream to a boil and pour over the chocolate. Stir with a rubber spatula until you achieve a nice and shiny consistency.
   
4. Pour the chocolate mixture into the tart shell and smooth over the top with a spatula. Place the tart in the refrigerator for about 40 minutes or until it sets. The chocolate needs to harden so that it can be sliced. You can test its readiness when you can insert the tip of a knife and the chocolate feels firm.
   
5. Slice and serve.

Orange Scented Chocolate Mousse With Orange Tuile

Mousse
Serves 8

9 ounces bittersweet chocolate, chopped (we used 62 percent cacao)
7 egg yolks
7 ounces sugar
7 egg whites
1 cup heavy cream
Zest of 1 orange
1 teaspoon Grand Marnier

Orange Tuile Cookie
1 ounce all-purpose flour
3 ounces powdered sugar
4 tablespoons butter, melted (unsalted)
2 tablespoons orange juice

Garnish
Chocolate bar, shavings
Whipped cream (1 cup heavy cream with 1-1/2 tablespoons sugar)

1. Preheat the oven to 350°F. Prepare a baking sheet by lining it with parchment paper or a silicone mat.
   
2. Prepare the mousse. Place the chocolate in a medium size mixing bowl and set aside. Place the heavy cream and orange zest in a saucepan and bring to a boil. Discard the orange zest and pour the hot milk over the chocolate and stir until all the chocolate has melted and the mixture is well incorporated. Pour in the Grand Marnier.
   
3. Combine 2/3 of the sugar with the egg yolks and beat well. Set aside.
   
4. Using a hand-held electric mixer (or by hand), beat the egg whites until frothy. Add the remaining 1/3 cup sugar and continue beating until you achieve soft peaks (a meringue).
   
5. Combine the egg yolk mixture with the chocolate mixture until well incorporated. Slowly, fold in the meringue. Place the mousse in martini glasses (or serving cups) and refrigerate until ready to serve.
   
6. Prepare the tuile. In a bowl, combine the powdered sugar, orange juice and melted butter. Combine well. Slowly incorporate the flour.
   
7. Spread the tuile mix onto a silpat (it will be one big mass). Bake for 6 minutes or until golden brown. Remove from oven, allow to cool, then break into small, jagged pieces for garnish.
   
8. To serve, top the mousse with chocolate shavings, whipped cream and orange tuile cookies.

Chocolate Truffles

7 ounces semisweet chocolate, finely chopped
2 tablespoons corn syrup
7 ounces heavy cream
1 cup cocoa powder, for coating/dusting

1. Place the chocolate and corn syrup in a large mixing bowl.
   
2. Bring the heavy cream to a boil and pour over the chocolate. Stir with a rubber spatula until you achieve a nice and shiny consistency.
   
3. The chocolate mixture must rest at room temperature for 24 hours before it can be shaped.
   
4. After the chocolate has been allowed to rest, take about a tablespoon of it and roll the chocolate between the palms of your hands until a round ball forms. Place on a parchment-lined tray and repeat until all the chocolate has been shaped.
   
5. Place the cocoa powder in a small bowl. Working with one truffle at a time, drop it in the bowl and dredge it in the cocoa. Remove the truffle—shaking off any excess cocoa powder—and place it on a serving tray. Repeat with the remaining truffles.