T
errine is a term that actually has two meanings. So,terrine is a cooking dish – a deep rectangular clay, ceramic, glass or cast iron pan that usually has a fitting lid. The literal translation of terrine in French is a “large earthenware pot”. But, terrine is also a dish that is cooked in a cooking dish called terrine! Confusing, I know, but – delicious!
The most popular terrines are made of layers of meat, fish, with addition of vegetables. This meal, however, can also be luxurious and made of foie gras and truffles! So, what is so special about terrine? Well, it’s the slow cooking in bain-marie! The resulting dish is soft, moist and full of flavor. It can be served either in its container or sliced with appropriate accompaniments of salads, pickles, and bread.
The origins of the cooked dish are without any doubt French, who are masters of the terrine. Naturally, they couldn’t make just one type of terrine, no! So apart from the traditional forcemeat terrine, there is also a liver terrine, foie gras terrine, and even vegetable terrine!
As it was to be expected, sweetness lovers were not to be left behind, no! Naturally, our terrine has absolutely nothing in common with the traditional one – except the look, so don’t worry – there will be no meat or vegetables in our recipes! And – there you have it – nowdays we have – say – tropical sorbet terrine, passion fruit and vanilla terrine, strawberry yogurt terrine, ice cream terrine and so on and so forth! The list is endless! However, today, I’ll stick to an ingredient that we all love deeply – one and only – chocolate, and make delicious chocolate and hazelnut terrine! If you are a fan of this flavor combination, check my egg free chocolate and hazelnut cake, irresistible gourmet chocolate and hazelnut tarts or delightful chocolate and hazelnut bars, they are all delicious!
Mini Chocolate and Hazelnut Terrine
First I will make hazelnut sable cookies that will be the base of my terrines. Then I will make terrine mixture which is super easy. I will fill my silicone mold and bake terrines in bain-marie. If you don’t have a silicone mold, you can bake your terrine in a large loaf pan, just double the baking time. Finnaly, to decorate my terrine I will make white chocolate whipped ganache. My mini chocolate and hazelnut terrine is simply delicious, yet deliciously simple to make – just watch my video and see for yourself! OK, let’s get busy and make some cute, elegant and scrumptious mini chocolate and hazelnut terrines!
Mini Chocolate and Hazelnut Terrine
by:Tereza Alabanda,The Pastry Maestra
PRINT PDF (EN) ISPIŠI PDF (HR)Prep. time : 20 minutes
Cook time : 20 minutes
Ready in 40 minutes plus cooling
Level : Basic
Ingredients: Hazelnut Sablé:- All purpose flour 115g (4oz)
- Sugar 85g (3oz)
- Softened butter 115g (4oz)
- Finely chopped hazelnuts 85g (3oz)
- Egg yolk 20g (0.7oz)
- Dark chocolate 300g (10.6oz)
- Cream 35% 150g (5.3oz)
- Eggs 180g (6.3oz)
- Sugar 85g (3oz)
- Butter, melted 100g (3.5oz)
- Hazelnut paste 55g (2oz)
- White chocolate 70g (2.5oz)
- Gelatin 3g (1.5 sheets)
- Glucose syrup 10g (2Tsp)
- Cream 35% 250g (8.8oz)
- Raspberries
- Chocolate shavings
- To make hazelnut sablé put softened butter into a bowl. Add sugar and mix with a silicone spatula. Then add one egg yolk and stir to combine. Add flour and finely chopped hazelnuts and continue mixing until the mixture becomes uniform. Put sablé onto a sheet of parchment paper and press it lightly with your palm. Cover the pastry with another piece of parchment paper and roll it out to 3mm (1/8″) thickness using an adjustable rolling pin. Put it in the fridge for about 20 minutes, until it sets. Cut out 5cm x 10 cm (2″x4″) rectangles and place them onto a perforated silicone mat. Cover them with another perforated silicone mat and bake at 180°C (350°F) for about 10 minutes. Take them out and leave them to cool down.
- To make chocolate and hazelnut terrine melt dark chocolate in the microwave on low heat. Add warm cream and stir well with a whisk. Then, gradually add eggs, stirring well after each addition. Add sugar and stir to combine. Next, add melted butter and stir again. Finally add hazelnut paste and stir well to combine.
- Put your silicone mold into a deep baking tray filled with water halfway. Place the mixture into a piping bag without tip and fill the silicone molds. Bake the terrines at 150°C (300°F) for about 20 minutes, and then take them out and leave them to cool down completely. Freeze them so it is easier to remove them from the mold.
- To make white chocolate whipped ganache, soak gelatin in cold water. As soon as the gelatin softens take it out and squeeze to get rid of the excess water. Place cream into a bowl, and add glucose syrup and vanilla powder. Heat up this mixture in the microwave. Add soaked gelatin and stir until it melts. Put white chocolate into a bowl, and strain hot cream into the chocolate. Blend this with immersion blender until the mixture becomes uniform. Cover the mixture with cling film, and leave it in the fridge overnight. To finish off the white chocolate whipped ganache place it into a stand mixer fitted with whisk attachment and whip it until it becomes pipeable, but it should still be smooth.
- Place the terrine onto hazelnut sable. Decorate it with whipped ganache, chocolate shavings, and fresh raspberries.
- There, your delicious mini chocolate and hazelnut terrine is done! Enjoy!
Copyright© PastryMaestra.comTM
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