The Pétrin

In the kitchen as in life, the "annoyance and frustration generated by failure are more important than the expected event or in this case the recipe was found at length imagined and desired.
I've never been fan of chocolate or pistachios, and yet from the moment I saw the photo of the cookies on the site of Martha Stewart, I did just as soon make these little morsels probably influenced by the sentence introducing the recipe temptress: "yield to your desire for chocolate with these decadent delights the pistachio" ... Among others, this simple sentence would have triggered a Pavlovian salivation intense at home, it was rather the effect of the wake temptress!
Every day I looked at the recipe printed and captivating and her picture every time I leave until later fell to the length of the realization .. and I leave, plus the desire and I imagined climbing the happiness that I was going to cause taste ..
Except that these "decadent delights" have never seen the light of day with me for one simple reason: the chocolate topping never wanted to take charge .. like others before me had already found!

Note to myself: always read the opinions of the testers before starting a recipe!

But I have two principles in the kitchen: one, "should not waste" and two system D.
And this is how with a little imagination, a sense of the economy and above all a good dose of greed, tempting bites Martha were broken in verrines also very greedy and very much appreciated!

"Nothing is lost, nothing is created, everything is transformed" Lavoisier said.

(for a dozen small verrines)

Preparation of biscuits pistachio

Preheat oven th.6 (175 ° C). Sprinkle a baking sheet or a sheet of baking paper.

Pour mondées pistachios in the bowl of a multipurpose robot equipped with dual blade and mix until a dough consistency spreads.

In a medium bowl, add sugar and pistachio paste and mix until the whole forms a smooth paste. Add egg white, vanilla and salt and mix to obtain a fairly thick paste.
Fill a pastry bag fitted with a smooth tube of 6-7 mm with the cookie dough and make small circles of 3 cm wide on the plate making sure the space of about 3 cm.

Oven and bake about 10 min or the time that the cookies have become firm and edges begin to brown slightly. Transfer the cookie sheet with parchment paper on a wire rack and cool.

Preparation of chocolate mousse

Break the chocolate into small pieces, place in a cul de poule and melt gently in a bain-marie (the bottom of the cul de poule does not touch water). When chocolate is almost melted, remove from the water bath (see note), mix gently until all chocolate is melted and smooth and set aside.

Note: leave the water bath continue heating for the preparation of the dough bomb below

In a small saucepan, combine sugar and water and bring to a boil over medium heat, stirring occasionally until all the sugar is dissolved.
Meanwhile, pour the egg yolks in the bowl of the robot or in a container resistant to heat. Whisk a few moments to liquefy and then place the bowl over saucepan of simmering water (the bottom of the bowl does not touch water) and continue to whisk for a few moments by checking from time to time with the finger temperature yellow: when they are hot to the touch (after 2 min), remove from the water bath.

Continue to whisk the yolks at medium speed pouring slowly the hot sugar syrup. After adding the syrup, increase the speed and continue whipping until the complete cooling device of the tank about 3 min: the camera has become thick, sparkling and tripled in volume.
Without ceasing to whip at medium speed, add the fillets cool melted chocolate and continue to whisk until the mixture is homogeneous. Book cool.

Whip the cold cream until small peaks training firm. Stir gently with a maryse whipped cream to the chocolate paste bomb. Book cool.

Mounting verrines alternating layers of chocolate mousse and pistachio biscuits small + mondées coarsely crushed pistachios. Decorate here as a biscuit with pistachio and chocolate or tapes to your tastes and desires. Enjoy!

Unless it is a hermit crouched at the back of his cave, or an adventurer party shipping on the Andes, it has escaped anyone in 2 days to celebrate Valentine opportunity for couples to celebrate their love flowers, gifts or dishes prepared with care, all enrubanné small hearts and celebrate the sweet words "romantic" ...
Romanticism ... ..? without going into the debate for or against, I admit that I prefer by far the spontaneity of a flower open to the unexpected, an unexpected dinner at a restaurant or a phone call for no other reason than ' loved the voice to the celebration of his feelings methodical and orderly with almost military precision in the day and time H.. or almost!

But I'm also pragmatic and I know that when you keep a blog of cooking, sometimes we have to stick to the spirit of the times . In this case, the event is even easier to score here last year in the first issue of the magazine Cuisine P @ ssion, I published a recipe for the occasion.

A base of meringue Swiss cooked in a water bath before drying in the oven, these little hearts have the advantage that they can be prepared 2 or 3 days in advance without sacrificing crispness or volume before and several hours in the freezer when they are sandwiched with ice cream. Because if romanticism rhymes with spontaneity, lunch often with perfect rhyme is already ready

(for a fortnight of meringues doubles)