The documentary “Kings of Pastry” is making a big impression on the culinary world. The film follows 16 French chefs who are competing to be named Meilleurs Ouvriers de France. The movie will be shown Halloween weekend at the Museum of Fine Arts Houston.
The Herald Scotland said about the documentary, “Forget ‘Master Chef,’ this is the culinary ‘Hurt Locker.’”
Alain LeNotre, owner of Culinary Institute LeNôtre, and student Eleonora Tamayo, show food radio host Cleverley Stone how to make a pastry similar to one that is featured in the movie. Alain Le Notre is also the son of Gaston LeNotre, one of the most famous pastry chefs in France.
For more information about food, wine and dining in Houston, listen to Cleverley’s radio show Saturdays at Noon on Talk KIKK-650 AM. (By the way, she gives out free restaurant gift certificates on every radio show!)
Source: Chef Philippe Richard, CEPC
Culinary Institute Alain & Marie LeNôtre
Bittersweet Chocolate Tart Chocolate Tart
Tools: Tart Pan
4 oz Butter
3 oz Powdered Sugar
1 Pinch of Salt
1 oz Cocoa Powder
7 oz Flour (all-purpose)
Chocolate Ganache Ingredients
4 oz Cream
1 Vanilla Bean
4 oz Semi Sweet Chocolate (dark 55%)
Directions – Start by making the tart dough.
1. Use an electric mixer with the paddle attachment to cream the butter, sugar and salt until well combined.
(You can also do this by hand.)
2. Add the egg and mix until smooth. Use a spatula to scrape down the sides of the bowl a couple times along the way.
3. Add the flour and cocoa powder and pulse the mixer on and off, low speed, until the dough comes together and has a moist appearance .
4. Wrap in plastic. Chill for at least 2 hours.
5. Preheat oven to 350F. Place a rack in the middle of the oven.
6. When you are ready to line the tart pans with dough, place the dough on a lightly floured surface
and roll out until the dough is large enough to line your tart pan. Dough should be about 1/6 – 1/8 inch thick.
Dust underneath with flour to discourage sticking throughout the rolling process.
7. Carefully transfer the dough to the pan. Press it along the bottom of the pan, out to the walls, and against the sides.
Trim any excess dough. Chill in the refrigerator for thirty minutes.
8. Pull the shell out of the refrigerator, prick with a fork, making small holes along the bottom of the shell.
Bake for about 15 mins. Remove from oven and let cool completely.
Directions for Chocolate Ganache Filling
1. Make the chocolate filling by bringing the cream and vanilla to a gentle simmer in a saucepan over medium heat.
2. Remove from heat and let the vanilla infuse for 10 minutes.
3. Bring to a boil and strain the mix over the dark chocolate. Stir until the chocolate is melted and the mixture is smooth.
4. Pour the filling into the cooled tart shell. Let the tart cool completely, preferably in the pan on a cooling rack.