Chocolate Dome

Created by

Frédéric MoreauExecutive Pastry Chef at The St. Regis Monarch Beach, Dana Point (California) - Cacao Barry USA Ambassador

level 1

Share
- facebook
- twitter
- googleplus
- linkedin
- email
Print

Recipe components

Lime dacquoise (1 frame)

Preparation Beat vigorously	Ingredients 245g sugar 2g sea salt 5g egg white powder 391g egg white 2g lime zest
Preparation Sieve	Ingredients 208g almond powder 70g A.P. flour 112g confectioner's sugar
Gently mix the sieved ingredients into the beaten egg whites. Spread into a baking frame of 35 x 45 cm. Bake at 180°C in the convection oven for 10-12 min. Let rest in the refrigerator overnight. Cut out a piece of 4.5 cm in diameter with a biscuit cutter and place on the Inaya™ mousse.

Inaya™ mousse (30 domes)

Preparation Make a custard with	Ingredients 230g whole milk 190g egg yolks 53g sugar
Preparation As soon as it is cooked, add to	Ingredients 335g Pureté Inaya™
Preparation Temper at 35°C and incorporate with	Ingredients 515g 35% cream
Preparation Temper at 95°F/35°C and incorporate with	Ingredients 515g 35% cream
Pour immediately into Demarle #1268 half sphere moulds at 40 grs/each. Top with the lime dacquoise without pressing it too deeply into the Inaya™ mousse.

Inaya™ ice cream

Preparation	Ingredients
Preparation Heat the milk and the cream to 40°C, then add the sugars and the ice cream stabilizer	Ingredients 1036g whole milk 250g 38% cream 80g invert sugar 50g dextrose 230g sugar 8g ice cream stabiliser
Preparation Bring to a boil, then pour over the chocolate and mix with a hand blender	Ingredients 215g Pureté Inaya™ 35g Cocoa mass - Grand Caraque - pistols - 3kg bucket
Preparation Let rest in the refrigerator overnight. Remix with hand blender and churn in ice cream maker. For service, store the ice cream in freezer at - 7°C. Make a quenelle on the spot.	Ingredients 215g Pureté Inaya™ 35g cocoa paste

Inaya™ icing

Preparation Mix	Ingredients 20g water 4g gelatin powder (220 Bloom)
Preparation Boil the cream and the water, then add the neutral icing	Ingredients 150g water 150g cream 350g neutral icing
Preparation Add the melted chocolate then the diluted gelatine and mix with a hand blender	Ingredients 250g Pureté Inaya™
Let rest overnight. Melt the icing at 25-30°C then mix with hand blender to remove air bubbles. Glaze the domes with Inaya™ mousse. Set aside in the refrigerator.
Let rest overnight. Melt the icing at 77-86°F/25-30°C then mix with hand blender to remove air bubbles. Glaze the domes with Inaya™ mousse. Set aside in the refrigerator.

Mango compote (30 servings)

Preparation	Ingredients
Preparation Cut the mangoes into small dice, mix into the puree with the grated vanilla pod and lime zest. Let sit overnight.	Ingredients 660g very rope mangoes 340g mango puree 6g vanilla bean 2g lime zest

Coconut rice pudding

Preparation Wash the rice Boil the water with the salt Cook the rice for 5 minutes	Ingredients 94g Basmati rice 280g water 1g salt
Preparation Rinse the rice then add	Ingredients 225g whole milk 112g 38% cream 3g vanilla
Simmer for 10-15 minutes. The rice should soften and all the water from the milk will evaporate. Add milk if the rice is not sufficiently cooked after 15 minutes.
Preparation Chill at 40°C then add	Ingredients 150g coconut puree 30g sugar 20g Malibu® liquor
Preparation Chill at 104°F/40°C, then add	Ingredients 150g coconut puree 30g sugar 20g Malibu® liquor
Let sit overnight in the refrigerator. The following day, fill the sphere moulds and freeze. Unmould and set aside in the refrigerator.
Let sit overnight in the refrigerator. The following day, fill the sphere molds and freeze. Unmold and set aside in the refrigerator.

Coconut and lime tuile (30 discs)

Preparation Bring to a boil	Ingredients 75g sugar 3g NH pectin 63g 82% butter 25g glucose syrup
Preparation Add	Ingredients 80g grated coconut
Roll in the rolling machine between two sheets of greaseproof paper to a thickness of 1.5 mm. Bake at 150°C in a convection oven. Cut out discs of 7 cm with a round biscuit cutter.
Roll in the rolling machine between two sheets of greaseproof paper to a thickness of 0.05 in / 1.5 mm. Bake at 302°F/150°C in a convection oven. Cut out discs of 2.75 in / 7 cm with a round biscuit cutter.

Chocolat sablé (30 flowers)

Preparation Cream the butter with the salt and icing sugar. Add the ground almonds, the cocoa powder, eggs and flour.	Ingredients 110g 82% butter 2g sea salt 83g confectioner's sugar 28g almond powder 46g whole egg(s) 193g A.P. flour 18g Extra Brute
Roll out to a depth of 2 mm between two sheets of greaseproof paper. With a round biscuit cutter, cut out discs of 5.5 cm and remove the centre with a 2.5 cm cutter. Bake at 150°C in a convection oven in a Demarle #1836 half sphere mould, placed upside down.