Patisserie Week. Fiddly baking that has to look spectacular. Despite working for a patisserie company (in the marketing department, not the bakery..) I definitely wouldn’t have made star baker this week.
In fact, this was probably my most stressful week of the #BakeOffBakeAlong. I decided to go with the technical… it seemed like the easiest option. Oh boy, was I wrong. My Genoese sponge failed not once, but twice. I don’t know where I went wrong. I beat the eggs and the sugar for ages and it looked like it was going to work when I put it in the oven, and it rose….and then sank. Like MY HEART.
The rest went fairly smoothly though. Not one to waste food, I decided to cut squares out of both of my failed sponges and stick them together with a mint chocolate buttercream – which was delicious and totally worth the effort of making.
Even though my sponge failed I’ve put the recipe below, it’s the Mary Berry Chocolatines recipe, but made with mint chocolate. Let me know if you give it a go and if it works for you. I’m now off to read my fellow baking buddies blogs to get tips on how to get a Genoese sponge to rise.
Makes 9 Chocolatines
For the sponge:
40g unsalted butter
3 large eggs
75g caster sugar
65g self-raising flour
1 tbsp cornflour
For the creme au beurre mint chocolat (fancy mint choc buttercream):
50g granulated sugar
4 tbsp water
2 large egg yolks
175g unsalted butter, softened
100g Green & Blacks Mint Chocolate, melted
1 tub of chocolate curls/sprinkles
Preheat the oven to 180c. Grease and line an 18cm square cake tin
To make the sponge, gently melt the butter in a pan then set aside to cool. Using a free-standing mixer beat together the eggs and sugar at full speed until pale, thick and mousse like.
Sift half the flour into the egg/sugar mixture and fold in, pour in half the butter and fold again. Repeat with the remaining halves of the flour and butter. Pour the mixture into the tin.
Bake for 35-40 minutes or until risen and cooked through. Leave to cool in the tin for a few minutes then turn out onto a wire rack and leave to cool completely.
To make the fancy mint chocolate buttercream; heat the sugar and water in a pan until the sugar has dissolved. Bring to the boil and boil for 2-3 minutes until the syrup is clear.
Put the egg yolks into a bowl an give them a quick stir to break them up. Pour the syrup onto the eggs whisking continuously, continue to whisk until it is thick and cold. In another bowl cream the butter until very soft, gradually beat in the egg mixture. When well combined stir in the cooled, melted chocolate.
To assemble; cut the sponge in half horizontally then sandwich the two slices together using a thin layer of the buttercream. Trim the edges, then cut out 9 squares. Spread the top and the sides with more of the buttercream, reserving some, and roll the sides around in the chocolate curls or sprinkles.
To finish put the remaining buttercream in a piping bag, and pipe rosettes or whatever pattern you like on the top!