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SUMMER INSPIRATIONS FROM HOTEL DEVÍN**** PATISSERIE

Delicate dough, delicious filling and refreshing fruits – this is what a real summer dessert could look like. And that’s why our pastry chef Katka Lešková made up a summer refreshment for you in a sinfully good combination of strawberries and chocolate.

As you have already learned in an interview with Katka, she likes to create her own recipes. When she was thinking about summer dessert, she remembered growing up in her grandmother’s garden, where a lot of strawberries grew.  She was covered up to her ears by them and enjoyed their juicy taste in the surroundings she loved. We probably don’t even have to talk about strawberries with sugar anymore – it was the dessert of a beautiful childhood of many of us 😊 And so she has come up with the idea of taking you back to your childhood for a little while. Another condition was a simple recipe we can easily prepare at home like strawberries with sugar 😊

You will need for preparation:

Corpus:

  • 200g dark chocolate
  • 90g butter
  • 5 eggs
  • 40g sugar
  • 60g almond flour

Chocolate mousse:

  • 400g dark chocolate
  • 400 ml 33% cream (for ganage)
  • 450ml 33% cold cream

To decorate:

  • small fruits, chocolate balls, mint…

Prepare the corpus cake as follows:

Melt the chocolate and butter in a water bath. While the chocolate cools down, we separate egg yolks from egg whites. Whip the yolks together with sugar into a mousse and add the melted chocolate. Whip the snow from the whites and gently work it into a mixture of yolks and chocolate. Put the dough made on a baking sheet and bake for about 17 minutes at 180 °C.

Then prepare the chocolate mousse:

Let the cream (400 ml) boil and pour it over the chocolate. After a while, the chocolate melts and we will get a ganage.  Mix the cooled ganage with the cooled whipped cream and whip it to a clotted consistency.

 

 

 

 

 

Cut some rings from the cooled corpus and put them into round moulds. Cover the edges with strawberries, which we have previously cut in half.

 

 

 

 

 

Fill the moulds prepared with chocolate mousse to the full and smooth them. Let the dessert set in the fridge and decorate it with fresh fruits or pour over with chocolate before serving. Do not really put any limits to your fantasies 😊.

Katka Lešková and the team of Hotel Devín wish you bon appetite. 

We will be very happy if you share with us how you did with the dessert. Feel free to send us a photo by email to marketing@hoteldevin.sk  or tag us on instagram  #cafedevin1954.