All chocolate indulgence

Created by

Frédéric MontiCorporate Exec. Pastry Chef for PreGel America- Cacao Barry Ambassador (North Carolina)

level 1

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

Recipe components

Coffee Nougatine

Preparation Mix then bring to a boil	Ingredients 280g butter 120g glucose
Preparation Add	Ingredients 350g sugar 6g NH pectin 6g Nescafé instant coffee 20g ground coffee 400g chopped hazelnuts
Divide between 2 Silpat sheets. Cook then cut into squares of 1 x 1 cm and 4 x 4 cm.

Whisky Jelly

Preparation Mix and soak	Ingredients 8g golden gelatin 40g water
Preparation Heat	Ingredients 250g Whisky 350g syrup at 30°C
Add the soaked gelatin. Pour onto 1⁄4 size sheet baking pan lined with paper, then smooth. Once jellified, cut out rectangles then lift with a spatula.

Chocolate sauce

Preparation Mix then bring to a boil	Ingredients 300g sugar 500g water 100g glucose
Preparation Pour into a hand blender bowl	Ingredients 300g Cocoa mass - Grand Caraque - pistols - 3kg bucket
Mix then pass through a chinois. Refrigerate.

Praliné biscuit

Preparation Mix	Ingredients 375g egg white 240g egg yolks 60g flour 5g baking powder 50g olive oil 510g PRN-PIE502BY
Mix completely to give strength. Pour into a syphon and charge with two chargers. Spray lightly into a paper cup. Cook in the microwave for approximately 1 minute. Place in a blast chiller until completely cool. Take out of the blast chiller, unmould the biscuit and break roughly into pieces.

Gianduja ice cream

Preparation Combine and mix	Ingredients 448g water 53g powdered milk 7g ice cream stabiliser 25g egg yolks 150g invert sugar
Cook at 85°C.
Cook at 185°F/85°C.
Preparation Add	Ingredients 170g Gianduja - Plaisir Milk (Lenôtre) - 2.5kg bucket
Chill in an ice bath then refrigerate overnight. Pipe into cube shaped moulds then place in a blast chiller until the dessert is assembled.
Chill in an ice bath then refrigerate overnight. Pipe into cube shaped molds then place in a blast chiller until the dessert is assembled.

Alunga™ mousse

Preparation Boil	Ingredients 60g unsweetened concentrated milk
Preparation Pour over then mix with	Ingredients 180g Pureté Milk couverture - Alunga™ - pistols - 20kg bag
Preparation Add	Ingredients 300g thick cream
Mix with a hand blender. Chill overnight in the fridge. Whip to a foam then pipe in lines on a sheet of Nougatine. Place another sheet of Nougatine on the piped milk chocolate mousse.

Zéphyr™ mousse

Preparation Boil	Ingredients 60g unsweetened concentrated milk
Preparation Pour over then mix with	Ingredients 180g Héritage White Chocolate - Zéphyr™ 34% - pistols - 1kg bag
Preparation Add	Ingredients 300g thick cream
Mix with a hand blender. Chill overnight in the fridge. Whip to a foam then pipe in lines on a sheet of Nougatine. Place on the first Nougatine sheet with the Alunga™ mousse.