All chocolate indulgence

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
Recipe components

Coffee Nougatine

IngredientsPreparation
  • 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 0.4 x 0.4 in / 1 x 1 cm and 1.5 x 1.5 in / 4 x 4 cm.

Whisky Jelly

IngredientsPreparation
  • 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

IngredientsPreparation
  • 300g
    sugar
  • 500g
    water
  • 100g
    glucose

Mix then bring to a boil

Pour into a hand blender bowl

Mix then pass through a chinois.
Refrigerate.

Praliné biscuit

IngredientsPreparation

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

IngredientsPreparation
  • 448g
    water
  • 53g
    powdered milk
  • 7g
    ice cream stabiliser
  • 25g
    egg yolks
  • 150g
    invert sugar

Combine and mix

Cook at 185°F/85°C.

Add

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

IngredientsPreparation
  • 60g
    unsweetened concentrated milk

Boil

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

IngredientsPreparation
  • 60g
    unsweetened concentrated milk

Boil

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.