Tag Archives: jacques torres

earl grey chocolate ganache tart

i’ve been away for a while, and now i’m back!  so much to write about with respect to my recent travels.  that said, before i left i made a earl grey chocolate ganache tart based on jacques torres recipe.  it’s one of my favorite tarts to make,  super simple and yet extremely sophisticated in taste.

i didn’t have time to write it up before my trip, and am just now getting around to it. . .

Earl Grey Chocolate Ganache Tart
(based on Jacques Torres recipes; makes 6 three inch tarts)

Tart Shell
Butter 1 stick, cold and cubed
Salt ¼ tsp
Powdered sugar ¾ cup
Egg 1 large one
Rice flour ¼ cup
Cake flour 2 cups
Lemon 1 medium sized one, zested
Heavy cream 360g
Earl grey tea 2 tbsp
Honey 60g
Bittersweet chocolate 350g
  1. Place butter, salt, sugar, egg and rice flour in the bowl of your standmixer.  Beat until combined at medium speed with the paddle attachment.
  2. Add in cake flour and lemon zest.  Beat until a smooth dough forms.
  3. Remove the dough from the dough, form into a disc, wrap in plastic and let it rest in the refrigerator for at least 2 hours.
  4. When ready to use, roll the dough out until it is about 1/4 inch thick.  Fit it into a mini tart ring, chill the unbaked tart shells in the freezer while waiting for the oven to heat up, and blind bake for 10 minutes at 350ºF.  Set aside to cool until ready for use.
  5. To make the ganache: pour heavy cream and honey in a saucepan and bring to a simmer.  Remove from heat and let the tea leaves steep in the cream.  After 30 minutes, use a mesh sieve to strain the tea from the cream.  Bring the cream to a boil again and pour over chocolate.  Continue stirring the chocolate mixture until it is smooth, shiny and lump free.   Pour the chocolate into the cooled tart shells.  Place in the refrigerator for at least 1 hour.
  6. When cooled, the tart is ready to serve.  Garnish with some fresh fruits!

chips chips ahoy!

there are a lot of fancy sweets out there with exotic ingredients, but sometimes all i really want is a prototypical chocolate chip cookie.  that said, it can be remarkably difficult to find a good chocolate chip cookie, and there are quite a lot of bad chocolate chip recipes floating around.  i’ve followed recipes that resulted in cookies that were too cakey, too crispy, too hard or what not.

a few years ago, jacques torres started turning out chocolate chip cookies and selling them at his chocolate shops.  they are divine — he keeps them on a hot plate (at his Hudson Street store at least), so they arrive in your hands warm, chewy, oozing with melty chocolate.  jacques also generously published his cookie recipe  some years back.  the secret to his cookies lies in his copious usage of chocolate.  he doesn’t use chocolate chips, rather chocolate chunks that he cuts from blocks of chocolate. i’ve been using his recipe ever since, although i have simplified and modified it a bit over the years.  i’ve also corrupted his recipe with my usage of chocolate chips, so i suppose, i can’t really say they resemble jacques’ original recipe very much at all.

Chocolate Chip Cookies
(makes 2 dozen large chocolate cookies or about 4 dozen 1.5 inch cookies)

Butter 225g at room temperature
Sugar 130g
Light Brown Sugar 225g
Eggs 2 large ones
Vanilla 1 ½ tsp
Flour 525g
Baking powder 1 tsp
Baking soda 1 tsp
Salt 1 ½ tsp
Chocolate chips 300g [good quality chips, like Ghirardelli, are highly preferable — they come close to emulating the chocolate chunks that jacques cuts from blocks to make his cookies]
  1. Whisk together flour, baking powder, baking soda and salt in a bowl and set aside.
  2. In the bowl of your stand mixer with the paddle attachment, cream the butter until it is soft and creamy.
  3. Then add in the sugars.  Whip until the mixture is light and fluffy.  You may need to intermittently stop the mixer and scrape down sides.
  4. Slowly add in the eggs, one at a time, followed by vanilla.
  5. When the mixture is well incorporated, turn your mixture down to the slowest speed and add in the flour mixture in two parts until the ingredients just come together as a dough.
  6. Add in the chocolate chips until evenly distributed. [Mixer should be on slowest speed]
  7. To make large cookies, use an ice cream scooper with a lever to drop the cookies onto a baking sheet about 1 inch apart (the cookie dough doesn’t spread too much).   Alternatively, you can form the cookie dough into a 1.5 inch diameter log, set aside in your refrigerator for at least 1 hour, and then sliced 1/4 inch thick for baking.
  8. The large cookies should be baked for about 18 minutes at 350ºF and the 1.5 inch diameter cookies at about 12 minutes.