Chef Nicholas Houchet is the Pâtisserie Teaching Chef at the renowned Le Cordon Bleu institution and he was in Kolkata last week for a Masterclass at Novotel Kolkata Hotel & Residences. I was lucky to attend the class where Chef taught a few recipes. Sharing them with you in this post.
Gateau Dacquois aux noisettes (Ganache a la Canelle et Bananes rôties au miel)
Dacquoise Noisettes
- Egg whites 360gr
- Caster sugar 150gr
- Icing sugar 225gr (powdered sugar)
- Almonds Powder 105gr
- Hazelnut Powder 105gr
- Flour T55 90gr
METHOD
1. Make a French meringue with the the egg whites and the caster sugar
2. Sieve the icing sugar, the ground nuts and the flour together
3. Incorporate the dry ingredients to the meringue
4. Pipe the mix inside onto a baking tray lined with baking paper using a greased tart ring to form a “nest”
5. Bake at 170C for 14 to 18 minutes
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Ganache Cinnamon
- Dark chocolate 200gr
- Whipping cream 200gr
- Butter 50gr
- Ground Cinnamon 10gr
METHOD
1. Heat up cinnamon and cream together, let to infuse, sieve the cinnamon out
2. Bring cream to a boil and incorporate to the chopped/nibbed chocolate
3. Immediately incorporate the soft butter
4. Let the ganache pre-crystalise before application
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Roasted Bananas
- Fresh Bananas 6
- Vanilla pods 2
- Liquid clear honey 200gr
- Unsalted butter 100gr
- Dark Rum (optional) 30gr
METHOD
1. Heat up honey, the vanilla and the butter.
2. Once it starts boiling, add in the Sliced bananas and cook briefly
3. Finish cooking with a splash of rum (optional)
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Crisp Almonds
- Nibbed almonds/almonds pieces 150gr
- Icing sugar 100gr
- Water or Alcohol (Cointreau-Grand Marnier) 50gr
METHOD
1. Make a sugar syrup with sugar and water
2. Mix the almonds and the sugar syrup, place them onto baking paper and cook in the oven at 180c until golden brown and dry.