Passionately chocolate

Passionately chocolate

Level:
Medium
Makes:
Recipe for 30 plated desserts

Honey and cinnamon madeleine cake

Used products: Honey and cinnamon madeleine cake

  • 200 g
    whole egg(s)
  • 140 g
    light brown sugar
  • 70 g
    honey

Preparation: Honey and cinnamon madeleine cake

Mix

Used products: Honey and cinnamon madeleine cake

  • 200 g
    flour
  • 8 g
    yeast
  • 4 g
    cinnamon powder
  • 2 g
    salt

Preparation: Honey and cinnamon madeleine cake

Add

Used products: Honey and cinnamon madeleine cake

  • 180 g
    butter melted at 50*C

Preparation: Honey and cinnamon madeleine cake

Incorporate

Place the mixture in a 4 cm deep, 40/60 half frame.
Bake for 18 minutes at 180°C.

Place the mixture in a 1.5 in / 4 cm deep, 40/60 half frame.
Bake for 18 minutes at 356°F/180°C.

Alunga™ passion fruit cream

Used products: Alunga™ passion fruit cream

  • 300 g
    whipping cream
  • 30 g
    glucose
  • 300 g
    passion fruit puree

Preparation: Alunga™ passion fruit cream

Mix

Used products: Alunga™ passion fruit cream

Preparation: Alunga™ passion fruit cream

Pour over

Used products: Alunga™ passion fruit cream

  • 60 g
    butter

Preparation: Alunga™ passion fruit cream

Add

Mix.
Pour over the Madeleine cake at 30°C.

Mix.
Pour over the Madeleine cake at 86°F/30°C.

Chocolate whipped cream

Used products: Chocolate whipped cream

  • 1000 g
    liquid whipping cream

Preparation: Chocolate whipped cream

Boil

Used products: Chocolate whipped cream

Preparation: Chocolate whipped cream

Pour over

Mix then re-chill to 5°C.
Beat with a whisk as for a Chantilly cream.

Mix then re-chill to 41°F/5°C.
Beat with a whisk as for a Chantilly cream.

Icing

Used products: Icing

  • 300 g
    sugar

Preparation: Icing

Make a caramel with

Used products: Icing

  • 150 g
    water
  • 300 g
    glucose

Preparation: Icing

Dilute with

Make up with water if necessary to obtain an initial weight of 750 g.

Used products: Icing

Preparation: Icing

Pour over

Used products: Icing

  • 100 g
    unsweetened concentrated milk
  • 100 g
    sweetened concentrated milk
  • 1 g
    gold sparkling powder

Preparation: Icing

Pour over

Used products: Icing

  • 20 g
    gelatin powder (200 Bloom)
  • 120 g
    water

Preparation: Icing

Add

Mix then glaze at 28°C.

Mix then glaze at 82°F/28°C.

Chocolate decorations

Used products: Chocolate decorations

Preparation: Chocolate decorations

Cut out rectangles of 10 cm x 5 cm using Alunga™ 41% milk chocolate couverture then crystallise.
Using an acetate sheet of 0.4 cm in width, make a loop with a thin layer of crystallised Alunga™ 41% milk chocolate couverture.
Spray the loop with gold dust.

Cut out rectangles of 4 x 2 in / 10 x 5 cm using Alunga™ 41% milk chocolate couverture then crystallise.
Using an acetate sheet of 0.15 in / 0.4 cm in width, make a loop with a thin layer of crystallised Alunga™ 41% milk chocolate couverture.
Spray the loop with gold dust.

Cut out rectangles of 4 x 2 in / 10 x 5 cm using Alunga™ 41% milk chocolate couverture then crystallize.
Using an acetate sheet of 0.15 in / 0.4 cm in width, make a loop with a thin layer of crystallized Alunga™ 41% milk chocolate couverture.
Spray the loop with gold dust.

Chef's suggestion

Vary the tastes and flavours of your desserts with the seasons. For the Honey and Cinnamon Madeleine cake, replace the cinnamon with raspberry pieces scattered on the cake before baking. For the Alunga™ cream, you can replace the passion fruit puree with pulped raspberries. Enjoy this perfect marriage between fruit and Alunga™ milk chocolate couverture.