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Hélène

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home, recipes, sweet

Hélène

The famous dessert was created around 1864 in Paris by Auguste Escoffier and named after the operetta “La belle Hélène” by Jacques Offenbach…

After the story, inspired by Greek mythology, the three goddesses, Hera, Athena and Aphrodite, competed for the title of the most beautiful deity. Appointed as arbitrator, Pâris, son of the Trojan king, was supposed to the give a golden apple to the most beautiful of them. He attributed the apple to Aphrodite and in exchange she promised him the eternal love of the most beautiful woman in the world, named Helen, symbol of passion and love … But she was already married to Menelaus, the king of Sparta. Pâris kidnaped the beauty, which was the beginning of the Trojan War…

Cake “Hélène” (recipe for 5-6 people)

Chocolate “Swiss roll”

  • 2 Full eggs
  • 1 Egg yolk
  • 25g Flour
  • 25g Cornstarch
  • 25g Cocoa powder
  • 50g Melted butter
  • 125g Sugar

Pear Compote

  • 2 Fresh pears
  • 1 Vanilla bean
  • 5g Lemon juice
  • 30g Sugar
  • 5g Pectin NH

Vanilla Chantilly

  • 100g Fluid cream
  • 100g Mascarpone
  • 20g Sugar
  • 1 Vanilla bean
  • 1 small cube of butter

Working tools

  • Pastry bag
  • Saint Honoré tip

First mix the cream with the mascarpone, the sugar and the vanilla; heat the mixture in a pot and let infuse for a few hours in the refrigerator. For the pear compote, peel the pears, cut them into small cubes and mix with the scraped vanilla bean and the lemon juice. Melt the butter in a pan and add the pear mixture. Let cook over low heat and add the sugar and the pectin. Mix well to avoid lumps. Let cook the compote for about an hour.

Then continue with chocolate Swiss roll … Whip the egg yolk and the full eggs with the sugar. Fold gently the sifted cocoa powder, the flour and melted butter into the whipped eggs. Spread the chocolate biscuit on a baking sheet fitted with a Silpat or some baking paper and smooth with a palette. Let bake in the oven for 10 to 12 minutes at 170°C. Once baked, let the cool down completely before using.

Spread the pear compote on the biscuit and roll up carefully. Place the roll on a plate and put in the fridge. Meanwhile, whip the vanilla cream. Fill up in the pastry bag and garnish the top of the roll with the cream. Decorate with a dried vanilla bean or some roasted almonds and serve, for the greediest on

2 Comments

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      Martmoiselle

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