SHOPPING LIST: Cooking Skills: Chocolate 2, Chapter 7 (Pastry and Chocolate)

Digestive biscuits, butter, dark chocolate (about 70%), double cream, icing sugar, caster sugar, plain flour, eggs with the British Lion mark, salt, sea salt flakes, a sheet of ready-rolled puff pastry, a 20 cm loose-bottomed tart tin, a piping bag with a large plain nozzle, baking parchment and a wire rack.

Chocolate tart (8 slices)
[ ] 200 g digestive biscuits, crushed
[ ] 90 g butter, melted
[ ] 200 g dark chocolate (about 70%), finely chopped
[ ] 200 ml double cream
[ ] 1 pinch sea salt flakes
[ ] 1 20 cm loose-bottomed tart tin

Profiteroles with chocolate sauce (6 portions)
[ ] 125 ml water
[ ] 50 g butter, cubed
[ ] 65 g plain flour, sifted
[ ] 2 Lion-marked eggs, beaten
[ ] 1 pinch salt
[ ] 200 ml double cream, whipped, to fill
[ ] 1 batch pourable ganache (Cooking Skills: Chocolate 1, chapter 3), warm

Chocolate pastry swirls (10 swirls)
[ ] 1 sheet ready-rolled puff pastry (about 320 g), chilled
[ ] 100 g dark chocolate (about 70%), finely chopped
[ ] 100 ml double cream
[ ] 1 Lion-marked egg, beaten, to glaze
[ ] 1 tbsp caster sugar, to finish

Chocolate éclairs (8 éclairs)
[ ] 1 batch choux paste (Profiteroles, above)
[ ] 250 ml double cream, whipped with 1 tbsp icing sugar
[ ] 1 batch ganache glaze (Cooking Skills: Chocolate 1, chapter 3), just warm
[ ] 1 piping bag with a large plain nozzle

For the experiments
[ ] Extra ganache ingredients
[ ] Extra eggs and butter