8/13/2019 Eric L

1/11

Mogador

Recipe byEric LanlardfromGlamour Puds

Eric:"A blackcurrant infused mousse with a Tahitian vanilla crme brle centre. The trick is to

put the frozen crme brle into the mousse so when defrosted you get an amazingly creamy

centre in this rich, delicately fruity chocolate mousse."

INGREDIENTS

For the crme brle

4 egg yolks

75g caster sugar

500ml double cream

1 vanilla pod, split

For the blackcurrant chocolate mousse

125g water

125g sugar

2 blackcurrant tea bags or loose leaf blackcurrant teaCoacaze negre

50g dark chocolate 600ml double cream

250g egg yolks

125ml single cream

For the chocolate sponge

http://www.lifestylefood.com.au/chefs/ericlanlard/http://www.lifestylefood.com.au/chefs/ericlanlard/http://www.lifestylefood.com.au/chefs/ericlanlard/http://www.lifestylefood.com.au/tv/glamour-puds/http://www.lifestylefood.com.au/tv/glamour-puds/http://www.lifestylefood.com.au/tv/glamour-puds/http://www.lifestylefood.com.au/tv/glamour-puds/http://www.lifestylefood.com.au/chefs/ericlanlard/

8/13/2019 Eric L

2/11

2 chocolate sponge cakes, with a diameter of 20cm and a depth of 5mm (you can use any traditional chocolate

sponge recipe)

4 tbsp blackcurrant preserve

For the ganache

125g cream

125g dark chocolate, 70% cocoa solids, coarsely chopped

25g unsalted butter

METHOD

How to make Mogador

1.Set the oven to 110C. You will need a lightly buttered, round ovenproof dish. Sprinkle it with

caster sugar. You will also need a cake ring or spring form tin, 20cm in diameter. The round dish

will be used to cook the brle and must be slightly smaller than the cake ring or tin.

2.To make the brle, mix the egg yolks and sugar together. Pour the cream into a saucepan andadd the vanilla pod. Bring to the boil. Remove from the heat and pour the hot cream through a

fine sieve into the egg mixture, stirring continuously.

3.Pour the mix into the prepared dish and cook for 30 minutes, until lightly set.

4.Remove from the oven, cool and then freeze for several hours.

5.Next, make the blackcurrant syrup for the chocolate mousse. Place the sugar, water and tea

bags in a saucepan over a high heat and bring to the boil, stirring until the sugar has dissolved.

Remove from the heat and leave the syrup overnight to infuse. Pass the syrup though a sieve to

remove the pieces of tea if using loose leaves.

6.To make the chocolate mousse, melt the chocolate in a bowl set over a saucepan of gently

simmering water. Whip the double cream until it forms soft peaks using a hand whisk at mediumspeed.

7.Bring the blackcurrant syrup to the boil.

8.Place the egg yolks in the mixer bowl, whisk at high speed, and slowly trickle in the syrup.

Continue whisking the mixture until it is light and fluffy. Leave to cool.

9.Pour the single cream into a saucepan and bring to the boil. Stir in the melted chocolate and

fold this in to the egg yolk mixture. Fold in the whipped cream.

10.Take one of the prepared chocolate sponges and brush with blackcurrant preserve. Then place

in the bottom of your chosen cake ring or mould. Top it with a layer of the chocolate mousse.

11.Remove the crme brle from the freezer, turn it out and immediately place in the centre of

the mousse. Top with more mousse and add the remaining sponge cake, also brushed with

blackcurrant preserve. Return to the freezer and freeze for several hours or overnight.

12.To make the ganache, pour the cream into a saucepan over a gentle heat and carefully stir in

the chocolate until it has melted and the mixture is smooth. Cut the butter into small pieces and

add to the chocolate mixture, stirring continuously until thoroughly incorporated.

13.Turn out the frozen dessert. Put it on a wire rack, pour over the warm ganache and leave it to

set. Eric Lanlard

8/13/2019 Eric L

3/11

LEMON AMARETTI CHEESCAKES

fromBaking Mad with Eric Lanlard

Er ic makes amaretti -laden mascarpone cheesecakes on h is show Baking M ad

Makes 4 individual cheesecakes

INGREDIENTS

For the base

100g amaretti biscuits, crushed

50g unsalted butter

For the filling

450g mascarpone cheese

250ml double cream

Finely grated zest and juice of 2 lemons

100g golden caster sugar

100g lemon curd

To decorate

4 tbsp apricot glaze

1 tbsp water

http://www.channel4.com/4food/recipefinder/display/freetext/baking-mad-with-eric-lanlardhttp://www.channel4.com/4food/recipefinder/display/freetext/baking-mad-with-eric-lanlardhttp://www.channel4.com/4food/recipefinder/display/freetext/baking-mad-with-eric-lanlardhttp://www.channel4.com/4food/recipefinder/display/freetext/baking-mad-with-eric-lanlard

8/13/2019 Eric L

4/11

Fine strips of unwaxed lemon zest

50g white chocolate, melted

Method

1. Stand 4 x 9cm mould rings on a baking sheet lined with greaseproof paper.

2. Prepare the biscuit crumbs by placing in a freezer bag and crushing with a rolling pin. I like to leave

a few larger chunks among them so the base has a nice crunchy texture. Place the crushed biscuits

in a bowl, add the melted butter and stir until well combined. Divide the biscuit mixture between

the moulds and press into the base. Place in the fridge to set while you make the filling.

3. Put the mascarpone in a bowl, add the double cream and beat until soft and smooth. Add the lemon

zest, juice and the sugar and mix well.

4. Fill each mould to two-thirds full then spread 2-3 teaspoons of lemon curd over the top. Finish by

filling each mould to the top with the remaining mascarpone mixture and level off so the top is

even and smooth. Put the cheesecakes in the fridge to chill for a few hours to set. Alternativelythey can be placed in the freezer.

5. Make a glaze by warming and slightly reducing the apricot glaze and water in a saucepan. Top each

cheesecake with some strips of lemon zest and brush gently with the apricot glaze. Finally pipe the

melted white chocolate over the top using a paper cornet, or alternatively just drizzle over lightly.

When you are ready to serve, use a blow torch or the warmth from your hands to gently warm the

moulds and release the cheesecakes.

8/13/2019 Eric L

5/11

Symphonie

ByEric LanlardfromGlamour Puds

INGREDIENTS

125g egg white

200g caster sugar

250g unsalted butter 65g double cream

10g instant coffee

250g roasted hazelnuts

For the chocolate mousse

125g egg yolks

65g caster sugar

65g double cream

270g dark chocolate 325g double cream

For the chocolate glaze

75g dark chocolate

75g pate a glacer (glazing chocolate)

15g of cocoa butter

http://www.channel4.com/4food/recipefinder/display/freetext/eric-lanlardhttp://www.channel4.com/4food/recipefinder/display/freetext/eric-lanlardhttp://www.channel4.com/4food/recipefinder/display/freetext/eric-lanlardhttp://www.channel4.com/4food/recipefinder/display/freetext/glamour-pudshttp://www.channel4.com/4food/recipefinder/display/freetext/glamour-pudshttp://www.channel4.com/4food/recipefinder/display/freetext/glamour-pudshttp://www.channel4.com/4food/recipefinder/display/freetext/glamour-pudshttp://www.channel4.com/4food/recipefinder/display/freetext/eric-lanlard

8/13/2019 Eric L

6/11

70g milk

35g sugar syrup

METHOD

How to make Symphonie

1.The day before make the meringue: Sieve the icing sugar and ground almonds. Roast the

hazelnuts in the oven and chop them roughly. In a saucepan melt sugar and water till 120C.

Whisk the egg whites to a peak and slowly pour the hot sugar syrup into it and keep mixing til

cool. With a large spoon, gently add the icing sugar, almonds and hazelnuts.

2.Put mixture in a piping bag and pipe a disc slightly smaller than the chef ring you're using. Cook

at 100C for 2-3 hours till very crunchy.

3.For the coffee cream: Heat the sugar with 100ml of water to 120C. Whisk the egg whites on

full speed to a peak and pour the hot syrup over. Whisk till cool.

4.In a saucepan heat the cream and dissolve the coffee into it. Pour the cream over the butter in

a large bowl and mix well till you get a nice creamy texture. Add the hazelnuts and gently fold

over the cooked meringue.

5.For the chocolate mousse: Boil the water and sugar. Whisk the egg yolks on full speed. Pour the

hot sugar syrup over the yolks and keep mixing till the mixture is white and fluffy (this is a 'pate a

bombe'). Whisk the cream to a peak (using an electric hand whisk at medium speed).

6.Melt the chocolate over a bain marie or in the microwave. Gently heat up the cream and add it

to the chocolate. Whisk the 'pate a bombe' by hand and gently fold in the cream.

7.Start building the cake: Place the meringue in a steel ring. Pipe a layer of coffee cream half

way up using a piping bag. Then pipe to the top to with the chocolate mousse. Place in a fridge or

freezer to set.

8.For the chocolate glaze: Melt the chocolate, pate a glacer and cocoa butter. Heat up the milkand sugar syrup and add it gently to the chocolate.

9.To glaze: Take the ring off using a blow torch. Place the cake on a wire rack. Pour the glaze all

over the cake and level it off with a palette knife. Put it back in fridge to set. Gently place it on a

serving dish or stand and decorate with gold leaves and chocolate bits.

Eric Lanlard

8/13/2019 Eric L

7/11

Sacher and raspberry cake

ByEric LanlardfromGlamour Puds

Er ic Lanlard f rom Channel 4 show Glamour Puds dazzles dinner party guests with hi s sacher and raspberry

cake

INGREDIENTS

2 X 20cm discs of pre-made sponge cakes

* A handful of fresh raspberries soaked in Framboise

For the syrup

250ml water

300ml Framboise liqueur

150g caster sugar

For the ganache

250ml double cream

250g dark couverture, broken into piecesFor the decoration

150g dark chocolate broken into pieces

1 block of couverture for shaving

Handful of raspberries soaked in Framboise

Cocoa butter printed acetate band

http://www.channel4.com/4food/recipefinder/display/freetext/eric-lanlardhttp://www.channel4.com/4food/recipefinder/display/freetext/eric-lanlardhttp://www.channel4.com/4food/recipefinder/display/freetext/eric-lanlardhttp://www.channel4.com/4food/recipefinder/display/freetext/glamour-pudshttp://www.channel4.com/4food/recipefinder/display/freetext/glamour-pudshttp://www.channel4.com/4food/recipefinder/display/freetext/glamour-pudshttp://www.channel4.com/4food/recipefinder/display/freetext/glamour-pudshttp://www.channel4.com/4food/recipefinder/display/freetext/eric-lanlard

8/13/2019 Eric L

8/11

METHOD

How to make sacher and raspberry cake

1.To make the syrup, place the water in a saucepan and bring to the boil. Add the sugar and stir

till dissolved. Cool and chill in the fridge for 30mins.

2.Meanwhile, make the ganache. Place the couverture in a heat-proof bowl. Place the cream in asaucepan and bring to the boil then remove from the heat. Pour over the couverture and stir until

the mixture is smooth. Leave to cool.

3.Transfer cooled ganache into a piping bag.

4.Remove the chilled syrup from the fridge. Dip the sponge cake disc in the syrup and place in the

base of a round 20cm springform cake tin.

5.Pipe a third of the ganache on top and scatter over a handful of Framboise soaked raspberries.

Pipe another third of ganache over the raspberries.

6.Dip the second sponge disc in the remaining syrup and place over the raspberry and ganache

layer. Pipe the remaining ganache over the top and smooth evenly with a palette knife.

7.Chill the cake in the fridge for 4 hours then remove it from the tin.

8.To make the decoration; break the chocolate into pieces and place in a heat-proof bowl set

over a saucepan of gently simmering water. Stir until melted.

9.Use a cellophane cake decoration strip to make the decoration for the sides of the cake. Place

the strip on a flat work surface, paint the melted chocolate over it and then immediately wrap

around the cake, chocolate side inwards and leave to cool.

10.Shave some chocolate from the couverture block and sprinkle over the cake; scatter Framboise

soaked raspberries over the top.

11.Carefully peel the cellophane strip off the cake and serve.

Eric Lanlard

8/13/2019 Eric L

9/11

OPERA

ByEric LanlardfromBaking Mad with Eric Lanlard

Er ic bakes thi s classic almond, chocolate and coff ee gateau with the Br it ish Counci l bake club on Baking

Mad with Er ic Lanlard

INGREDIENTS

3 egg whites

1 tbsp caster sugar

150g ground almonds

150g icing sugar

3 eggs

35g plain flour

20g unsalted butter, melted

For the coffee buttercream

200g unsalted butter

1 egg, plus 1 egg yolk

2 tbsp espresso coffee

200g caster sugar

http://www.channel4.com/4food/recipefinder/display/freetext/eric-lanlardhttp://www.channel4.com/4food/recipefinder/display/freetext/eric-lanlardhttp://www.channel4.com/4food/recipefinder/display/freetext/eric-lanlardhttp://www.channel4.com/4food/recipefinder/display/freetext/baking-mad-with-eric-lanlardhttp://www.channel4.com/4food/recipefinder/display/freetext/baking-mad-with-eric-lanlardhttp://www.channel4.com/4food/recipefinder/display/freetext/baking-mad-with-eric-lanlardhttp://www.channel4.com/4food/recipefinder/display/freetext/baking-mad-with-eric-lanlardhttp://www.channel4.com/4food/recipefinder/display/freetext/eric-lanlard

8/13/2019 Eric L

10/11

tsp vanilla extract

For the ganache

125ml double cream

125ml milk 250g dark chocolate, chopped

35g unsalted butter, softened

To assemble

50ml espresso

1 tsp sugar

2 tbsp dark rum

To decorate

100g white chocolate

100g dark chocolate

50g clarified butter

Method

1. Heat the oven to 220C/gas mark 7 and line 2 lipped baking trays with non-stick baking parchment.

2. In a clean bowl whisk the egg whites and caster sugar until stiff peaks form. In a separate bowl mix

together the almonds and icing sugar, then add the eggs and whisk until pale and doubled in

volume. Sieve in the flour and fold to incorporate, then gently fold in the egg whites followed by

the melted butter.

3. Divide the mixture between the baking trays and spread out evenly. Bake for 7-10 minutes, but

watch carefully as it cooks quickly.

4. For the coffee buttercream, mix the sugar and 30g water in a pan and heat to 120C, or until syrupy

and almost a caramel. Add the vanilla to the syrup once the mixture is thickening then remove from

the heat. Whisk the egg and egg yolk in a bowl then pour on the hot syrup with the beaters still

running. Once the mixture is fluffy allow to cool a little then beat in the butter. Stir through the

coffee then leave to cool.

5. For the ganache, heat the cream and milk and when almost boiling pass through a sieve onto the

chocolate. Stir until melted, smooth and thick.

6. To assemble, using the base of a 20cm cake tin as a stencil, cut 2 discs from the sponge sheets, and

a third one made from 2 halves cut from the remainders of the sponge sheets. Place the first disc in

the bottom of the 20cm mould then mix together the coffee, rum and sugar and brush over the

sponge. Cover with a layer of ganache then add the second sponge disc the 2 halves at this point.

8/13/2019 Eric L

11/11

Brush again with the rum mixture then add the coffee buttercream. Top with the final disc then

brush with rum mix and spread the ganache over the top. Chill in the fridge for 30 minutes to set.

7. To decorate, melt the white chocolate and dark chocolate in 2 separate bain maries. Add the

clarified butter to the dark chocolate and stir to combine. Remove the gateau from the fridge and

pour the dark chocolate mixture over. Allow to set then remove the mould from the gateau using ablow torch or the heat of your hands.

8. To finish, spoon the melted white chocolate into a piping bag or food bag with a hole snipped in theend. Pipe the word 'opera' onto the gateau and serve.