Brazil chocolate

Pain des Gênes (for one large mould):

Ingredients 

300 g icing sugar
200 g ground almonds 100%
6 eggs
3 g bicarbonate
80 g sieved flour (T45)
250 g unsalted butter

Preparation

Whisk the butter and the sugar until you obtain a white coloured mass and add the sieved broyage. Then add the eggs one by one, followed by the sieved flour. Pour out in a mould, lined with baking paper and mix in the fresh forest fruit (cassis, blueberries, raspberries, blackberries). Then bake in an oven at 180°C, let cool off and cut into rectangles (without the crust).

Just before serving pour over a small quantity of sugar water, which was marinated with lemon and orange peel (until nice and juicy) and dip dry before placing it on a plate.

A milk chocolate and Earl Grey mousse:

Ingredients 

100 g sugar
500 g cream
35 g Callebaut chocolate 80-20-44NV (80%)
15g Earl Grey (Palais du Thé)
80 g egg yolks + 10 g sugar
350 g Callebaut milk chocolate 823NV (33.6%)
150 g Callebaut chocolate Brazil (66.8%)
3 gelatine leaves
120 g pastry cream

Preparation

Boil 100 g of the cream with the sugar and add the Earl Grey. Let infuse for 3 minutes, add the squeezed gelatine leaves and strain over the weighed chocolate. Mix the yolks with a small quantity of sugar and add in the stirred pastry cream. Now add the chocolate mass and fold in 400 g of lightly whipped cream. Let cool off.

Chocolate/caramel mousse:

Ingredients 

100 g sugar
300 g warm cream
60 g egg yolks
125 g Callebaut milk chocolate 823NV (33,6%)
380 g Callebaut chocolate Brazil (66,8%)
700 g room
1 gelatine leaf
650 g half-whipped cream

Preparation

Caramelise the sugar in three steps, add the slightly heated cream (300g). Add a soaked leaf of gelatine. Mix the egg yolks with 5 g of sugar and strain over the caramel cream. Place over moderate heat and let thicken. Then strain the mass over the weighed chocolate. Mix in the slightly whipped cream. Let cool off.

Chocolate crumble:

Ingredients 

100 g butter
100 g sugar
100 g almond powder 100%
75 g flour
15 g cocoa
3 g liquorice powder

Preparation

Mix all the dry ingredients, then knead and roll out on a silpat. Bake in an oven at 180°C. Let cool down and then chop finely. Add a bit of fleur de sel.

Griottes gel:

Ingredients 

10 g sugar water
235 g griotte juice
15 g cherry liqueur
verbena

Preparation

Boil, add agar-agar (10 g/l) to solidify, let cool off, whisk until smooth, then strain.

Raspberry consommé:

Ingredients 

500 g raspberries
55 g sugar
1 lemon peel

Preparation

Place everything in a metal container and cover with cling film. Then place over a bain marie for three hours. Strain the liquid. Let cool off and add lemon juice to taste.

Dulce de lèche:

Submerge a tin of sugared, condensed milk in boiling water and cook for three hours. Let the tin cool off and use the contents.

Cassis sorbet:

Ingredients 

470 g water
280 g sugar
70 g liquid glucose
100 g palatinose
12 g stabiliser
800 g cassis puree
200 g raspberries
1 lime peel
15 g lime juice
12 mint leaves

Preparation

Heat the water, the sugar, the glucose and the palatinose and let cool. When cooled off, add all the other ingredients and cover carefully. Let the mixture infuse in the fridge for a few hours. Strain and put in the sorbet maker.

Finishing

Place the blocks of pain des Gênes on the plate, along with the crumble and a large dollop of dulce de leche. Pipe 1 quenelle of chocolate mousse with caramel in gold. Add 1 quenelle of Earl Grey milk chocolate mousse. Prepare 1 quenelle of cassis sorbet and garnish with some raspberries and blueberries. Serve the coulis separately.

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