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Piquillo Peppers Stuffed with Salt Cod Brandade

This makes a wonderful starter for special occasions. What You'll Need Cost: €2.20 per person Prep time: 40 minutes + 40 for the brandade Ingredients for 4 people 2 jars of good-quality piquillo peppers. 300g salt cod brandade. flour. 1 clove of garlic. parsley. 1 egg. breadcrumbs. 200ml heavy cream. olive oil. for the brandade 250g desalted salt cod loin. 250g potatoes. 225ml milk. 100ml olive oil. 1 clove of garlic. salt. Preparation for the brandade Put the potatoes in a pot with cold salted water. Bring them to a boil and cook for about 30 minutes—check that they're tender all the way through. Peel them while still warm and pass them through a potato ricer. Set aside. Meanwhile, place the desalted cod in a saucepan covered with cold water. When it comes to a boil, remove from the heat and let it rest in the same water for 20 minutes. Take the pieces out of the water and flake them, removing any skin and bones if there are a...

Chocolate and Cream Triangles




ingredients

  • 1 sponge cake base, about 2cm thick.
  • pastry cream.
  • chocolate coating.
  • peach jam (homemade, if you've got it).

the sponge cake:

  • 50g cake flour.
  • 50g potato starch.
  • 150g sugar.
  • 4 eggs, yolks and whites separated.
  • a pinch of salt.

the cream:

  • 400g whole milk.
  • 4 egg yolks.
  • 20g cornstarch.

chocolate coating:

  • 300g dark chocolate couverture.
  • 300g butter, room temperature.

for decoration:

  • 30g white chocolate couverture.

preparation

To make the sponge cake, you'll find the recipe here.
For the cream: Bring the milk to a boil with the sugar. When it starts bubbling, pour it over the well-beaten egg yolks and cornstarch. Lower the heat and stir constantly until it thickens. Take it off the heat but keep stirring for a bit longer. Let the cream cool down and cover it with plastic wrap so it doesn't form a skin.
Once the sponge cake has cooled completely, spread a layer of jam over it, making sure it's even. Then spread the cream on top, distributing it nicely across the surface.
Cut the cake into triangles, whatever size you like, but try to keep them all the same.
For the chocolate coating: Melt the grated chocolate together with the butter in a double boiler or microwave. Let it cool slightly so it's not too runny.
Place the triangles on a cooling rack and coat them with the chocolate, letting it drip down the sides and using a spatula to help spread it evenly.
Pop them in the fridge so the chocolate can set properly.
Once they're cold, melt the white chocolate, again using a double boiler or microwave.
Pour it into a thin piping bag or squeeze bottle and draw stripes across the top.


enjoy your dessert!

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