Sunday, March 30, 2008

Poor Dolly

I found this great Sweet Lolita website that has some fun recipies and crafts, I love these corset cookies!

Chocolat du Corset
I would like to thank Ami for this tutorial. She can be found on lj and her website is here.
The item you can’t miss in gothic fashion; the corset.
Whether you put it on your body or on a pastry, it’s very pretty!

(makes 15)
- Cocoa flavored sponge cake 150g (5.3 oz)
- Fresh cream 50g (1.8 oz)
- Chopped sweet chocolate (confectioners' for garnish) 40g (1.4 oz)
- 30 hazelnuts
- Sweet chocolate (confectioners' for coating) 300g (10.6 oz)
- Some Arazan*
- Some brandy (optional) - Plain sponge cake 150g (5.3 oz)
- Watever icing you'd like
- Chopped strawberry chocolate (confectioners' for garnish) 40g (1.4 oz)
- 30 hazelnuts
- White chocolate (confectioners' for coating) 300g (10.6 oz)
- Some Arazan
- Some brandy and dried strawberries (optional)

This pastry is originally from a shop in Harajuku called Baby Doll. (For information about the store, read page 54, ok!) They served these at a Valentine Event. They were kind enough to share this special recipe with us!

1. Crumble sponge cake (see Point!), divide in half, then set aside.

2. To make the black cookie garnish, in a pot, add cream and bring to a boil. Remove from heat and add chocolate; stir until melted. Add optional brandy. To make the white cookie garnish, do the same. This time, add the chopped dried strawberries.

3. Add half of step 1 to the black garnish mixture of step 2. Mix well so nothing sticks to the sides. Add remaining sponge cake to the white garnish mixture and mix well.

4. When the mixture turns into one big lump, divide into 15 pieces and mold in the shape of a corset. Put two hazelnuts in the place of the boobs and press them in gently.

5. Begin tempering the chocolate.**

6. Using your finger, spread the tempered chocolate on the back of your cookie (step 4). Use the sweet chocolate for the black cookies, and the white chocolate for the white cookies.

7. Cover the black cookies entirely with chocolate, and place on butcher paper. Do the same with the white chocolate for the white cookies. Place in the refrigerator. Once settled, decorate like a corset with icing and trim with azaran.

If you crumble the sponge cake with your fingertips, it will crumble neatly. (To save time, we crumbled both the cocoa and plain cake together.)

*Arazan - Arazan is a confectionary ingredient. It is a silver colored tiny grain that comes from the French word, "argent". Arazan is generally corn starch mixed with a sugar-type dealy that results in edible silver dust. It comes in a variety if sizes and colors, such as pink and gold.

**Tempering - Altering the temperature of the chocolate. Melt the chocolate in a pot and let it cool. Right before it sets, heat until it’s partially a liquid. If you do this, the finished texture will be smooth.

Recipe and pictures from Poor Dolly

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