She wears many hats with élan. Russian artist-patissier, Nina Tarasova, also an ambassador of the Cacao Barry French chocolate and a consultant in pastry skills, who conducts masterclasses in Russia and well-known European culinary schools was in Bengaluru this week. This artistic patisserie wonder chef conducted masterclasses at Lavonne in Bengaluru and spoke to us while on her visit to the city.
Where did you learn the art?
My journey as a pastry artist, consultant and facilitator has been truly enriching. I have always been inspired by my grandmother who I watched as a child. She would whip up something delicious out of simplest ingredients.
When I made my first dish, and received appreciation from my father, I decided I wanted to do this a lot more, even take this up professionally. I have received my initial training from ENSP (Ecole Nationale Supérieure de la Pâtisserie) château de Montbarnier, Yssingeaux.
I have been going back to France every year to perfect my skills and of course, learn something new. I have also studied at Ecole Gastronomique Bellouet Conseil Paris, Ecole Ferrandi Paris, The National College of Marzahn- Hekkersdorf, Berlin, School of Alain Ducasse Paris, and The School of Gaston Le Notre Paris.
What is unique about this art?
I think the uniqueness of any work of art lies in the uniqueness of the artist. I am my own person, and it is my personality that reflects in my work.
This cake with a liquid centre, should be eaten warm. The longer it stays, the more denser and drier it gets. Do not refrigerate.
For the Ganache: 230 gm dark chocolate 64 per cent, 200 gm cream 33 per cent, 35 per cent fat, a pinch salt, 1 big pinch of pink or white fragrant pepper
For the Brownie: 82 gm flour, 30 gm buckwheat flour, 1/2 tsp soda, 250 gm chocolate 70 per cent cocoa, 150 gm sugar, a pinch of salt, 6 gm vanilla extract, 200 gm butter, 110 gm cream 33 per cent fat, 160 gm whole eggs, 70 gm chopped cocoa beans (cacao nibs), 50 gm chopped dark chocolate (90-99 per cent)
Method
For the Ganache: Melt chocolate. Mix with pepper and salt. Heat the cream and almost bring to a boil, pour into chocolate. Process with a blender, distribute over silicone hemispheres 2 cm in the diameter and freeze.
For the Brownie
Pre-heat oven to 180C. Prepare rings for the individual cakes 8 cm in the diameter, wrapped on the outside with foil, and lay sheets of butter paper on the bumpers on the inside . Or lay a sheet of butter paper in the mold for the pie with the sides 21 cm. Sift dry ingredients. Melt chocolate with butter and stir well. Add eggs and cream.
Gently stir with a whisk, without whisking and adding air. When ingredients unite, add dry ingredients and gently stir. Add chopped cocoa beans and finely chopped chocolate at the end.
Distribute dough into the mold, smooth it well or into the rings, filling 2/3 of the height. If you use the rings — put the frozen ganache ball in the dough’s centre and push it, so it sinks in the dough.
Put your brownie in the oven. It needs about 10-20 minutes. Do not overdo the brownie as it will become dry. The perfect middle is slightly wet and chewy. Remove your finished dessert from the oven and let it cool.
