Birthday Greetings In Irish

*** Atmosphere Holidays!

s it is winter there ... cold, snow (only partly because Pau is not even there yet! But the Pyrenees have donned their white coat!), displays and decorations in the streets remind us that Christmas is fast approaching. I'll offer you some recipes for this holiday season, in the weeks to come.

The first is a dessert, the Dome of Christmas, a shell of chocolate, a chocolate heart panacotta caramelized pears with vanilla on a bed of gingerbread. One can just as easily accommodate this dessert with a raspberry heart or make a "white version" white chocolate, vanilla and panacotta heart of red fruits on a bed or spiced vanilla sponge, keeping the same proportions!
This recipe is to prepare the night before. What ?!... get better so you can take care of "everything else" the big day without worrying about the dessert!

Note that as of Dec. 15 you can find a recipe for Christmas day for 7 days in 7 different bloggers whose here on The "Pose" Greedy! Simply click on the banner red above to go directly to the recipe of the day ... but anyway, every day, I will send you the direct link to the blog that publishes the recipe and I'll talk more soon! A booklet to print with 7 recipes will be available at the end of "this thread interblog.

Also I wanted to tell you about an offer from one of my partners, Edelices, delicatessen online :
this month, receive a box of tea "Night in Versailles " House Dammann Frères for orders made online www.edelices.com until December 31. You
will find very good products, spices, jams from Christine Ferber (delicious!), foie gras and lots of other things to offer for gourmet gifts or to accommodate your holiday recipes!
Click directly on the image to order and enjoy the offer with the code VERSAILLES

And here is the Dome Christmas participating in the contest " Gourmet Christmas "organized by Trinidad and Carole

For 6 persons:

utensils: a silicone mold with 6 hemispheres ...

if you can make this dessert in glass jars or pastry cutters if you do not ... you can drop a round in the bottom of gingerbread, pour the panacotta over and do take the refrigerator, then place a layer of chocolate on the panacotta once taken, put in fridge for 30min layer hardens and then place a layer of diced caramelized pears with vanilla

or you can put the heart of diced after filling the glasses of panacotta and raise panacotta with the fridge and cover with a layer of chocolate.

for brunoise:

equipment: an ice tray cubes or a mold with small hemispheres (I had none so I made with the ice bucket)

2 pears

10g butter

the seeds of a vanilla bean

1 tablespoon brown sugar

Peel pears and cut into small cubes, that is diced.

Melt medium heat butter in a pan then put in the pears, vanilla and sprinkle with sugar. Cook over medium heat 15 minutes (if pears disgorge too much juice, throw or turn up the heat to evaporate) until caramelized pears.

Fill an ice cube tray with the diced and freeze at least 2 hours to get cubes of pears.

Meanwhile make the panacotta

p o the panacotta

400ml whipping cream 30%

100ml milk

40g sugar

40g dark chocolate

4 sheets of gelatin

Put the gelatin in water to soften Frøya.

Meanwhile heat the cream, milk, chocolate and sugar over low heat until boiling. Off the heat add the gelatin and stir with a whisk to stir well. Cool cream.

While the cream cools, prepare the chocolate shells.

for 6 shells chocolate
then, I propose, if you have mold in advance of possibly making shells " relief "and more .. and yes we are never safe from an accident, lor s of release ... I had a misfire and I was able to recovered having an empty shell in advance.
In fact during demolding dessert shell broke but panacotta careful form, so I just removed the broken shell of chocolate and I covered the dome panacotta a new chocolate shell.

utensil: a pastry brush

150 g dark chocolate

Melt chocolate in double boiler until it is smooth. Crouch

the hemisphere with a good layer of chocolate with a brush and put in freezer 15 minutes.

Again, upholster a 2nd layer of chocolate with a brush and put in freezer 15 minutes. Let the shells are slightly thicker to avoid any accident during the release!

Verify that the cubes are frozen for pears able to turn out and get the cubes that stand.

If the mixture is to panacotta at room temperature, unmold the cubes of pears. Remove the hulls of chocolate from the freezer and put the pan on a rigid plate. Place the bottom of each hull, a cube of pear. Pour the cream into the shells panacotta chocolate and put it in the fridge for 3 hours.

Meanwhile make the bed gingerbread

for bed gingerbread

utensil: a round cookie cutter the same diameter as the hemispheres.

waxed paper or a baking mat exopat (my new friend to me too!)

50 ml milk

50g honey

30g brown sugar or brown sugar

40g butter

70g flour

3g yeast

1petite 4 tsp spices

2 tablespoons powdered chocolate bitter

1 small egg

Preheat oven to 180 C.

Heat over low heat the milk in a saucepan, add honey, butter and sugar and heat, stirring until butter melts.

In a bowl sift flour, baking powder, add the chocolate and spice 4. Add the milk mixture and stir until mixture is smooth. Add the egg. And mix again juqu'à the dough is smooth and homogeneous.

Pour the mixture onto a sheet of parchment paper or a baking mat with a spatula and spread the dough on a thickness of about 5 minutes to obtain a smooth layer.

Bake 7 minutes at 180 ° C, then reduce oven to 150 ° C and cook 5 minutes more. Check for doneness by cutting a small piece.

When the Gingerbread refroit, cut 6 circles with a punch to the diameter of the hemispheres of the mold.

Place the circles on the gingerbread panacotta and put in a fridge.

chocolate sauce

80g dark chocolate 50ml cream.

Heat the cream over low heat, add the chocolate and heat until chocolate is melted. (Add more cream if needed for a more liquid consistency)

dressage

few chopped walnuts or hazelnuts / 1 gold leaf (optional)

The next day, remove the dome 5-10min in advance. Make this dessert RELEASE AGENT delicately domes on plates. Decorate the plate with chocolate sauce, use a little gold leaf on each dome with a small brush oiled, sprinkle with crushed walnuts or hazelnuts.