Hmm, so perhaps the ballerina deserves some explanation. Growing up, birthday cakes were usually adorned with a bizarre collection of plastic figurines which were all either tennis players or ballerinas. This ballerina is the ballerina who always took centre place, usually in my dad’s slice of cake. It’s still a tradition brought out every year for his birthday.
blackberry chocolate and sambucca cream puffs
A hackneyed adaptation from multiple sources. Makes 10 puffs.
150 mL water
60 g butter
2 tbsp honey
25 g spelt flour
50 g all purpose flour
Pipe into 10 rounds. Try to make them as tall as possible–i.e. pipe up, not around. They’ll slide and end up not as tall, but that’s fine. Each one will be the size of 2 walnuts or so?
Smooth the top of each. Bake for 5 min at 425F. Turn the temperature down to 375F for another 20 minutes, or until golden.
Adapted from Baking by James Peterson.
60 g extra dark chocolate
25 g butter
1 extra-large egg yolk
a sprinkle of sugar
100 mL heavy cream
In a glass bowl set over a saucepan of simmering water, whisk together the chocolate and butter until melted.
In a separate bowl, beat the egg yolk and sugar together. Place over the saucepan of simmering water and whisk constantly until the lightened and thick and smooth. Stir in the dark chocolate (if it seizes, add some cream and whisk until smooth). Allow to cool.
Whip the cream until thick and it holds it shape, and fold into the chocolate mixture.
100 mL heavy cream
1 tbsp or so Sambucca
1/2 tsp vanilla sugar
Whip the cream until stiff, whisk in the sugar and Sambucca.
Slice the top off of each puff. Fill a piping bag with the chocolate mousse and fill each puff, push in a couple halved blackberries. Fill another piping bag with the whipped cream, and pipe a generous pile of cream over each puff. Top with a blackberry.