RECETTE DU LAPIN DE PÂQUES POIRE CHOCOLAT Façon number cake facile

Hello everyone, I am very happy to see you again in this new video and I hope you are in good shape to bake with me today. Easter is coming to a close and this year it is a little rabbit that inspired me. We are going to make a letter from a patron, a little rabbit seen from a profile, in the shape of a number cake. It will be composed of a cocoa sweet dough, a dark chocolate ganache, a pear ganache. And as the pear is a fruit that is quite thin in pastry, we will add small cubes of pears to enhance the taste. Our rabbit will then be decorated with small chocolate eggs. And for the patron who will serve as a guide for our rabbit cake, I invite you to go for a little tour on the net and you will find a lot of rabbit drawings. It will suffice for you, like me, to print it on a A4 sheet. As you can see, my rabbit takes up all the space on the sheet and then cut it out on a cardboard sheet to serve on our dough. If you are interested in the recipe, I invite you to follow me and find me right away for the ingredients and the rest of the recipe. For the cocoa sweet dough, For the dark chocolate ganache, For the pear ganache, 180 g of white chocolate and 280 g of whole cream. For the assembly and decoration, The day before, we will start by making our two ganaches which require a fairly large cooling time. So we start with the dark chocolate ganache by pouring the chocolate in a bain-marie saucepan with half of the whole cream. Then we will let our chocolate melt. If you decide to make the ganaches the same day as the complete recipe, you can do it. On the other hand, you will have to leave the ganaches in the fridge for at least 4 to 5 hours. That is why it is preferable to start the day before to make these two preparations. We emulsify our ganache well until it becomes smooth and shiny. It is perfect, it is well left shiny. We will be able to add the rest of the liquid cream which is cold. Another small emulsion. I then pour it into a chicken coop and I film it on contact and I place it all night in the refrigerator. We will continue with the pear ganache and we will melt the white chocolate in a bain-marie with half of our whole cream. Make sure to emulsify your ganache well. Once the white chocolate is all melted in our liquid cream out of the fire, we will pour the preparation into a fairly deep bowl. Then we will add the fresh pears and we will mix everything with a blender. After a few minutes, all the small pieces of pears have completely disappeared in our ganache. We just have to add the rest of the whole liquid cream which is cold. And emulsify a little more. It is very important to mix for a long time so as not to find the fiber of the fruit in the ganache. Otherwise, at the tasting, you could have a texture that is a little fibrous and not smooth at all. In turn, the pear ganache is finished. We just have to film it on contact and leave it all night in the refrigerator. We meet again the next day to continue our recipe. And I just wanted to give you a little precision. So you mostly show the pattern that I made for the rabbit. So I'm going to show you that up close. So here is the rabbit that I made. Just print a model on the internet and then enlarge it on a sheet so that it fills the entire page. Like this. All you have to do is cut it very precisely. And it will serve as a pattern on our cocoa sugar paste. Speaking of cocoa sugar paste, this morning we will continue the recipe with the making of the cocoa sugar paste. First, we will cream the butter with icing sugar. My butter is already at room temperature for several hours, so it is very, very soft. We will make it even more malleable. So you can also make your mixture with a robot by using the robot's sheet. However, make sure not to work the dough too much. The sugar paste, whether it is cocoa, almonds or hazelnuts, should never be worked too long. Once we have done this, we will add the whole egg. Then the almond powder. The salt. And we will sift the flour and cocoa on the preparation. Then we will reassemble the preparation from the bottom to the top of the flour. We get something a little bit sandy. And the dough, little by little, will agglomerate to form a ball. We will then pour the preparation on our work surface to finish the mixture by hand. So the dough is quite soft. It is quite normal. Do not forget that there is a lot of butter at room temperature. We will not work it more than that. We will now take about two-thirds of our dough and place it on a sheet of parchment paper. We will already spread it between two sheets of parchment paper to try to make two shapes of our rabbit. Normally, we have to let this dough rest in the refrigerator before using it. Only we are going to burn the stages a little bit. We will already put it in shape and we will let it rest in the fridge afterwards. In this way, we will save a lot of time and it will not have an impact on the final result. So we spread it between two sheets because obviously it is so soft and flexible, we could not spread it between two sheets. So we spread it between two sheets because obviously it is so soft and flexible, we could not spread it between two sheets on a work surface without it sticking to our roll. It is so soft, in fact, that you just have to push the roll like that to spread it. It is relatively practical. So when we have already spread the first part of the dough, that we see that the thickness is good, we will place it 10 minutes in the refrigerator, flat, to harden it slightly, to be able to cut our rabbit more easily without tearing the dough. 10 minutes are enough to firm up our dough. We will now remove the first sheet of parchment paper, gently. We will then apply our rabbit, taking into account that we are going to make two rabbits in this dough. So we press very lightly. And now we will gently cut all around with a knife. When you are going to print your rabbit on a sheet, try to print it on a cardboard sheet, it is much easier afterwards when we trace with the knife around, because a simple sheet will be much too thin and the knife may slip under the sheet. Here are the first silhouettes. I think we can easily make a second one. And then we will spread the dough again to make a third one. Since it has already warmed up, I will put it back in the refrigerator for 5 minutes to be able to remove the excess dough more easily. I remove all the excess dough to keep only the shape. Here is the rabbit cut. I will now put it back on the plate, flat. And we will have to let our rabbit shapes rest in the refrigerator for an hour before cooking. We will put the rest of the dough back in the bowl and we will spread it exactly as it is. Two first shapes to make the third shape. I have some dough left. Well, it doesn't matter. In fact, it is a dough that freezes perfectly. All you have to do is put it in a freezer bag and freeze it for later use. After resting, we will be able to cook our little rabbit shapes. And to cook them, we will place them like this on a non-stick plate. I will cover them with baking paper because I'm going to put a second plate on top to prevent the dough from swelling while cooking. In this way, we will keep a shape of rabbit that will be flat and perfect. The cooking of my little rabbits is over. I cook them successively, so in turn, at 180°C for 20 to 22 minutes on a rotating heat. So this is what we get. So you have to be very careful because the sweet dough is still very fragile. We will now move on to the assembly of our ganaches. We will start by assembling the dark chocolate ganache. And we will whip it until it becomes thicker, a little bit like a whipped cream. Be careful, however, not to beat it too long so that it does not slice. Here is our whipped ganache. It has a texture that is perfect. It will hold very well in the piping bag. We will place a part in a piping bag and we will keep a little bit for piping on top of our rabbit cake. In turn, we will whip the pear ganache. In the same way, we will place our pear ganache in a piping bag. I used the same piping bag as for the chocolate, so it is a round 16 mm diameter smooth nozzle. We will place the base of our rabbit cake on the presentation plate directly and we will be able to start our piping. So we will already pipe all the outer parts. Then we will come and fill the center. Then I will come and superimpose the second floor. So be careful to respect the superimposition. We will now continue the decoration with the piping of the pear ganache. And here we must not forget to deposit our small cubes of pears in the syrup. You may not need to put the whole thing. It's up to you. I superimpose the last floor of cocoa sugar paste. I can allow myself to press very, very lightly. Our ganache is well taken. Then I will proceed to decorate the top of our rabbit cake. So I have small plastic eyes like that. So I'm going to put one in place of the eye. It is optional. You can also make a chocolate ganache dot. The video of our Easter rabbit is over. I hope you liked it. Do not forget to like, share, comment and above all to subscribe to my YouTube channel. And do not forget also the main. Take care of yourself and have fun. Kisses, bye bye.