2941 Fairview Park Drive
Falls Church, VA 22042
703-270-1500
Nisha Sidhu - Chocolatier
Mini Blackberry Mousse Domes
The Cookie Base
Ingredients:
1) 8 oz. Butter - softened
2) 4 oz. Sugar
3) 1 Egg - beaten
4) 1/2 tsp. Vanilla Extract
5) 12 oz. All Purpose Flour
6) 1/4 tsp. Salt
Preparation:
1) Cream butter with some of the sugar
with paddle on mixer. Add remaining
sugar and
cream.
2) Add beaten eggs while on mixer.
3) Mix in vanilla and zest.
4) Turn off mixer and add flour all at
once.
5) Pulse mixer initially and then paddle
to combine.
6) Turn out dough onto counter and rub
down to evenly distribute.
7) Shape into flattened circle and wrap
in plastic. Allow to rest in refrigerator
at least one
hour.
8) Roll dough about 1/8" thick and cut
out discs. Chill or freeze before baking.
9) Bake at 350 degrees f. for 8 to 10
minutes.
The Blackberry Mousse Domes
Ingredients:
1) 1 cup Blackberry Puree
2) Sugar to taste
3) 1/2 oz. Lemon Juice or Liqueur - optional
4) 2 1/2 sheets Gelatin
5) 1 cup Heavy Cream
Preparation:
1) Sweeten puree with sugar to taste.
Add lemon juice or liqueur, if desired.
It should be
on sweeter side to accomodate cream. Remeasure and adjust,
2) Soften gelatin in ice water and melt
over steam.
3) Stir gelatin into hot puree, strain,
and cool to room temperature.
4) Whip cream to very soft peak and fold
into puree with whisk.
5) Pour into mold. Freeze overnight.
Unmold.
Palmier
Ingredients:
1) Puff pastry, scraps or rough puff
2) Sugar
Preparation:
1) Roll dough 1/16" to 1/8" thick into
a rectangle. Can roll to estimate size.
2) Sprinkle a generous amount of sugar
and roll into dough. Flip over and
repeat on the
other side.
3) Fold rectangle in half to find center
longitudinally and open. Fold over
outer fourth
portions leaving a small gap along center line and then fold
along center
line.
4) Roll over with pin to push down on
folds. Chill to harden.
5) Slice 1/4" thick pieces and place on
parchment.
6) Bake at 375 to 400 degrees f. for 15
minutes and then flip over...sprinkle with
sugar and bake
an additional 5 to 10 minutes. Both sides should be well
caramelized.
Brownie Cookies
Preparation:
1) Melt together chocolates and butter
over steam. Keep at room temperature.
2) Whisk eggs, sugar, vanilla, and coffee
extract on highest speed until light for
about 10 minutes.
3) Sift dry ingredients.
4) Fold egg mixture into chocolate mixture
until combined.
5) Fold sifted dry ingredients into batter.
6) Fill piping bag with batter.
7) Pipe cookies (size of a quarter) onto
parchment or SILPAT lined sheet pan.
8) Bake at 375 degrees f. for about 5
to 7 minutes.
9) Cool. Sandwich or rosette cookies
with ganache (see recipe below).
The Ganache Filling
Ingredients:
1) 8 oz. Chocolate
2) 8 oz. Cream
Preparation:
1) Bring cream to a rapid boil.
2) Pour cream over chocolate in a bowl.
3) Whisk starting in center working outward
to form an emulsification.
4) Let sit and room temperature overnight.
5) Place in piping bag.
.
.
Chocolate - Top Left
Chocolate with Petit Fours
- Top Right
More Petit Fours - Bottom
Left
Pulled Sugar Art - Bottom
Right