- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Submission Thread for F&DB Chocolate Challenge May 4, 2021
Posted on 5/4/21 at 1:48 pm to Darla Hood
Posted on 5/4/21 at 1:48 pm to Darla Hood
Chocolate Ravioli with White Chocolate Crème Anglaise
This was a test for a possible Mother's day dessert and like NOLAGT I don't often make desserts.
Pasta Dough
1 cup all-purpose flour
3 tablespoons cocoa powder, plus more for dusting
2 tablespoons confectionary sugar
Pinch of salt
2 large eggs
Formed into a ball, wrapped in plastic and refrigerated for about 45 minutes
Off to making the filling.
Mascarpone cheese
Sugar
Melted white chocolate chips
Grand Marnier
Rolled the dough and then started filling. I have one of the ravioli makers, but decided to use the folded sheet method.
White Chocolate Crème Anglaise
1/2 cup heavy cream
1/2 cup half-n-half
3 tablespoon granulated sugar
2 egg yolks
2 1/2 ounces chopped white chocolate
1/2 teaspoon vanilla extract
Cream & half-n-half in pot to simmer
Eggs & sugar in bowl and beat until light yellow in color.
Half the hot liquid into the eggs to temper and then that back into the pat with the rest of the liquid. Simmered until sauce coated back of spoon. Strained while hot and then white chocolate chips & vanilla added and stirred until chocolate melted.
Cooked ravioli in simmering pot of sugar water until they floated
Served with a sliced/sugared strawberry
This was a test for a possible Mother's day dessert and like NOLAGT I don't often make desserts.
Pasta Dough
1 cup all-purpose flour
3 tablespoons cocoa powder, plus more for dusting
2 tablespoons confectionary sugar
Pinch of salt
2 large eggs
Formed into a ball, wrapped in plastic and refrigerated for about 45 minutes
Off to making the filling.
Mascarpone cheese
Sugar
Melted white chocolate chips
Grand Marnier
Rolled the dough and then started filling. I have one of the ravioli makers, but decided to use the folded sheet method.
White Chocolate Crème Anglaise
1/2 cup heavy cream
1/2 cup half-n-half
3 tablespoon granulated sugar
2 egg yolks
2 1/2 ounces chopped white chocolate
1/2 teaspoon vanilla extract
Cream & half-n-half in pot to simmer
Eggs & sugar in bowl and beat until light yellow in color.
Half the hot liquid into the eggs to temper and then that back into the pat with the rest of the liquid. Simmered until sauce coated back of spoon. Strained while hot and then white chocolate chips & vanilla added and stirred until chocolate melted.
Cooked ravioli in simmering pot of sugar water until they floated
Served with a sliced/sugared strawberry
1
Posted on 5/4/21 at 2:17 pm to r3lay3r
quote:
r3lay3r
My man
Posted on 5/4/21 at 2:21 pm to BigDropper
quote:
Very creative idea and good execution.
Was not an original idea but ill take the execution part
Altho that ravioli press part was a bit of a train wreck. I wanted the sauce thicker so it would stay in a smear-type state but since it didn't I just added some more. A full plate of it might have looked better for sure.
I think it would have held up to frying. I thought after the fact of trying to make some chocolate covered Oreos and batter deep fry dat
Posted on 5/4/21 at 6:22 pm to NOLAGT
Bump for the dinner submissions
Posted on 5/4/21 at 7:34 pm to LSUBoo
Boo, if we hold the submission deadline over till tomorrow morning, will that help HoustonChick get her entry in?
Posted on 5/4/21 at 7:39 pm to Darla Hood
all of these entries look awesome ..
Posted on 5/4/21 at 7:45 pm to t00f
t00f, you should’ve put some chocolate in that chili and submitted!
Posted on 5/4/21 at 7:53 pm to Darla Hood
hah. doing the chili that way is awesome.
first time.. will do again
first time.. will do again
Posted on 5/4/21 at 8:03 pm to t00f
You should do a homemade chocolate mayo
Posted on 5/4/21 at 8:08 pm to NOLAGT
quote:
You should do a homemade chocolate mayo
Posted on 5/4/21 at 8:21 pm to NOLAGT
Excellent submissions by everyone. Great documentation of the product and the process. I have no words.
NOLAGT that chocolate ravioli looks incredible.
NOLAGT that chocolate ravioli looks incredible.
Posted on 5/4/21 at 8:36 pm to Darla Hood
Chocolate Croissants
Ground cocoa nibs in milk overnight.
Made some dough with cocoa powder and the cocoa infused milk.
On the warm side for fermenting, so into the freezer it went.
Toasted some almonds and hazelnuts.
Burned two caramels before the third one was a success. Allowed to cool then made a praline' paste with all of that. It took about 12 minutes to come together.
Melted 69% chocolate with some milk chocolate.
Blended that with the praline'.
Butter layer.
First fold with the butter layer.
The chilled praline'.
Assembly many folds and chills later.
Proofing.
End result.
Ground cocoa nibs in milk overnight.
Made some dough with cocoa powder and the cocoa infused milk.
On the warm side for fermenting, so into the freezer it went.
Toasted some almonds and hazelnuts.
Burned two caramels before the third one was a success. Allowed to cool then made a praline' paste with all of that. It took about 12 minutes to come together.
Melted 69% chocolate with some milk chocolate.
Blended that with the praline'.
Butter layer.
First fold with the butter layer.
The chilled praline'.
Assembly many folds and chills later.
Proofing.
End result.
Posted on 5/4/21 at 8:40 pm to Btrtigerfan
Whoa! Those look awesome. My husband would love those. Me too.
Your countertops ain’t bad, either.
Your countertops ain’t bad, either.
Posted on 5/4/21 at 8:41 pm to Btrtigerfan
I'm way out of my depth with this ingredient, so no submission for me. But y'all are killing it as usual. Dropper homebrewed a Porter? Hell yea! That's an entry that speaks to me!
This post was edited on 5/4/21 at 8:43 pm
Posted on 5/4/21 at 8:46 pm to t00f
So I take it you didn't like the Duke's mayo thread?
There is Mexican chocolate & Rice in this thread, so we are covered for tomorrow.
There is Mexican chocolate & Rice in this thread, so we are covered for tomorrow.
Posted on 5/4/21 at 8:46 pm to Darla Hood
Thank you Mrs. Darla. That's high praise.
Posted on 5/4/21 at 8:47 pm to MSMHater
quote:
I'm way out of my depth with this ingredient
I feel like it was the most difficult one yet.
Posted on 5/4/21 at 8:49 pm to Btrtigerfan
I love everyone's entries! So much talent! What does the orange mat thing do? Tell me like I am 5.
Posted on 5/4/21 at 8:53 pm to Darla Hood
quote:
Boo, if we hold the submission deadline over till tomorrow morning, will that help HoustonChick get her entry in?
She is working on it now.
Posted on 5/4/21 at 8:53 pm to cajunangelle
quote:
What does the orange mat thing do?
It's a Silpat mat that is non-stick and can take high heat. I had it out to pour out the caramel on. I lazily used it to bake the croissants on. For baking, I normally use parchment paper.
Page 2 of 4
Popular
Back to top
Follow TigerDroppings for LSU Football News