Chocolate Dome

Chocolate Dome

Created by

  • Frédéric Moreau - Executive Pastry Chef at The St. Regis Monarch Beach, Dana Point (California) - Cacao Barry USA Ambassador
level 1

Dosage

Recipe for 30 plated desserts

Recipe components

Lime dacquoise (1 frame)

IngredientsPreparation
  • 245g
    sugar
  • 2g
    sea salt
  • 5g
    egg white powder
  • 391g
    egg white
  • 2g
    lime zest

Beat vigorously

  • 208g
    almond powder
  • 70g
    A.P. flour
  • 112g
    confectioner's sugar

Sieve

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)

IngredientsPreparation
  • 230g
    whole milk
  • 190g
    egg yolks
  • 53g
    sugar

Make a custard with

As soon as it is cooked, add to

  • 515g
    35% cream

Temper at 35°C and incorporate with

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

IngredientsPreparation
  • 1036g
    whole milk
  • 250g
    38% cream
  • 80g
    invert sugar
  • 50g
    dextrose
  • 230g
    sugar
  • 8g
    ice cream stabiliser

Heat the milk and the cream to 40°C, then add the sugars and the ice cream stabilizer

Bring to a boil, then pour over the chocolate and mix with a hand blender

Inaya™ icing

IngredientsPreparation
  • 20g
    water
  • 4g
    gelatin powder (220 Bloom)

Mix

  • 150g
    water
  • 150g
    cream
  • 350g
    neutral icing

Boil the cream and the water, then add the neutral icing

Add the melted chocolate then the diluted gelatine and mix with a hand blender

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.

Mango compote (30 servings)

IngredientsPreparation
  • 660g
    very rope mangoes
  • 340g
    mango puree
  • 6g
    vanilla bean
  • 2g
    lime zest

Cut the mangoes into small dice, mix into the puree with the grated vanilla pod and lime zest.
Let sit overnight.

Coconut rice pudding

IngredientsPreparation
  • 94g
    Basmati rice
  • 280g
    water
  • 1g
    salt

Wash the rice
Boil the water with the salt
Cook the rice for 5 minutes

  • 225g
    whole milk
  • 112g
    38% cream
  • 3g
    vanilla

Rinse the rice then add

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.

  • 150g
    coconut puree
  • 30g
    sugar
  • 20g
    Malibu® liquor

Chill at 40°C then add

Let sit overnight in the refrigerator.
The following day, fill the sphere moulds and freeze.
Unmould and set aside in the refrigerator.

Coconut and lime tuile (30 discs)

IngredientsPreparation
  • 75g
    sugar
  • 3g
    NH pectin
  • 63g
    82% butter
  • 25g
    glucose syrup

Bring to a boil

  • 80g
    grated coconut

Add

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.

Chocolat sablé (30 flowers)

IngredientsPreparation
  • 110g
    82% butter
  • 2g
    sea salt
  • 83g
    confectioner's sugar
  • 28g
    almond powder
  • 46g
    whole egg(s)
  • 193g
    A.P. flour

Cream the butter with the salt and icing sugar.
Add the ground almonds, the cocoa powder, eggs and flour.

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.