I found it. I had completed translation some time ago and forgot about it...so disregard previous message. I still would love to send you photo through e-mail if I could.
L'ARLEQUIN
Note:1 egg yolk = 30 g
1 egg white = 20 g
Approximately 8 doz. eggs total for this recipe.
Makes 6 squares of 22 x 22 cm x 3,5 cm.
It's easier if frames are used instead of pans. However, in the case of pans, they must be lined with cling film, leaving an overlap all around for easy unmolding.
Note about the assembly
The assembly is to be done upside down, i.e. starting with the top layer in the bottom of the pan.
Chocolate Sponge
200 g egg yolks
530 g whole eggs
500 g granulated sugar
330 g egg whites
50 g granulated sugar
125 g flour
125 g powdered cocoa
1. Whip together the egg yolks, the whole eggs and the sugar.
2. In a separate bowl, whip the egg whites, incorporating the sugar gradually.
3. Sift the flour together with the powdered cocoa and add to the egg yolk mixture.
4. Carefully fold in the egg whites.
5. Pour 450 g of mixture per sheet (60 x 40 cm.).
6. Bake at 500 degrees F., 8 to 9 minutes.
Pistachio Joconde
200 g whole eggs
140 g melted butter
650 g egg whites
250 g granulated sugar
1. With the paddle of the Kitchenaid, beat together:
600 g almond paste 50%
300 g pistachio paste sweetened at 50%
320 g egg yolks
[or]
500 g raw almond paste 66/34
100 g icing sugar
300 g pistachio paste sweetened at 50%
320 g egg yolks
2. Gradually add the whole eggs to the mixture, beat and add the melted butter, in small additions.
3. In a separate bowl, whip the egg whites and the sugar.
4. Carefully fold in the egg whites.
5. Pour 600 g per sheet (60 x 40 cm.). The thickness of this batter should be 1/8-inch per sheet.
6. Bake at 446 degrees F, 10 to 12 minutes.
When cooled, start cutting the chocolate and pistachio strips and place in the bottom of the prepared pans or frames.
Pistachio Bavarian Cream
400 g whipping cream
500 g milk
160 g egg yolks
160 g granulated sugar
80 g pistachio paste sweetened at 50%
7 gelatin sheets softened in water
25 g pure Kirsch
1. Beat the cream so it barely starts mounding and keep it refrigerated.
2. Bring the milk to a boil in saucepan. In another saucepan, mix together the egg yolks and the sugar well with a wooden spoon; very slowly, in small additions, add the still scalding hot milk, stirring well. Stir in the pistachio paste. Cook the stirred custard.
3. While it is still hot, stabilize the custard with the softened gelatin sheets.
4. As soon as the gelatin has completely melted (it will do so almost instantly), add the Kirsch and strain. Cool the custard over ice.
5. Fold the prepared heavy cream into the cold custard until both have homogenized into each other.
6. Mold on top of the strips, and keep refrigerated.
Milk Chocolate Bavarian Cream
600 g whipping cream
500 g milk
120 g egg yolks
80 g granulated sugar
6 gelatin sheets softened in water
1. Beat the cream so it barely starts mounding and keep it refrigerated.
2. Bring the milk to a boil in saucepan. In another saucepan, mix together the egg yolks and the sugar well with a wooden spoon; very slowly, in small additions, add the still scalding hot milk, stirring well. Cook the stirred custard.
3. While it is still hot, stabilize the custard the softened gelatin sheets.
4. As soon as the gelatin has completely melted (it will do so almost instantly), strain into 600 g melted couverture milk chocolate, whisking well. Cool the custard over ice.
5. Fold the prepared heavy cream into the cold custard until both have homogenized into each other.
6. Remove the pans from the refrigerator and carefully place a layer of pistachio Joconde on top. Then, proceed with the layer of milk chocolate bavarian cream.
7. Finish with a layer of chocolate sponge.
Wrap tighly with cling film and chill for several hours.
TO FINISH/DECORATE
Glaze with strained apricot jelly.
Decorate with half pistachios.
[ May 02, 2001: Message edited by: pooh ]
