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All chocolate indulgence

Used Cacao Barry products

Gianduja Plaisir (Lenôtre)

Fall / Winter

All chocolate indulgence

Created by

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

Level

level 2

Dosage

Recipe for 12 plated desserts

Used Cacao Barry products

Gianduja Plaisir (Lenôtre)

Coffee Nougatine

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

Whisky Jelly

Ingredients	Preparation
8g golden gelatin 40g water	Mix and soak
250g Whisky 350g syrup at 30°C	Heat
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

Ingredients	Preparation
300g sugar 500g water 100g glucose	Mix then bring to a boil
300g Grand Caraque	Pour into a hand blender bowl
Mix then pass through a chinois. Refrigerate.

Praliné biscuit

Ingredients	Preparation
375g egg white 240g egg yolks 60g flour 5g baking powder 50g olive oil 510g PRN-PIE502BY	Mix
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

Ingredients	Preparation
448g water 53g powdered milk 7g ice cream stabiliser 25g egg yolks 150g invert sugar	Combine and mix
Cook at 85°C.
Cook at 185°F/85°C.
170g Gianduja Plaisir (Lenôtre)	Add
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

Ingredients	Preparation
60g unsweetened concentrated milk	Boil
180g Alunga™ 41%	Pour over then mix with
300g thick cream	Add
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

Ingredients	Preparation
60g unsweetened concentrated milk	Boil
180g Zéphyr™ 34%	Pour over then mix with
300g thick cream	Add
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.

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