All chocolate indulgence
- Level:
-
Medium
- Makes:
-
Recipe for 12 plated desserts
Coffee Nougatine
Used products: Coffee Nougatine
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280 gbutter
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120 gglucose
Preparation: Coffee Nougatine
Mix then bring to a boil
Used products: Coffee Nougatine
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350 gsugar
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6 gNH pectin
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6 gNescafé instant coffee
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20 gground coffee
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400 gchopped hazelnuts
Preparation: Coffee Nougatine
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
Used products: Whisky Jelly
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8 ggolden gelatin
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40 gwater
Preparation: Whisky Jelly
Mix and soak
Used products: Whisky Jelly
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250 gWhisky
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350 gsyrup at 30°C
Preparation: Whisky Jelly
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
Used products: Chocolate sauce
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300 gsugar
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500 gwater
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100 gglucose
Preparation: Chocolate sauce
Mix then bring to a boil
Used products: Chocolate sauce
Preparation: Chocolate sauce
Pour into a hand blender bowl
Mix then pass through a chinois.
Refrigerate.
Praliné biscuit
Used products: Praliné biscuit
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375 gegg white
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240 gegg yolks
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60 gflour
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5 gbaking powder
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50 gOlive oil
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510 gPRN-PIE502BY
Preparation: Praliné biscuit
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
Used products: Gianduja ice cream
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448 gwater
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53 gpowdered milk
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7 gice cream stabiliser
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25 gegg yolks
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150 ginvert sugar
Preparation: Gianduja ice cream
Combine and mix
Cook at 85°C.
Cook at 185°F/85°C.
Used products: Gianduja ice cream
Preparation: Gianduja ice cream
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
Used products: Alunga™ mousse
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60 gunsweetened concentrated milk
Preparation: Alunga™ mousse
Boil
Used products: Alunga™ mousse
Preparation: Alunga™ mousse
Pour over then mix with
Used products: Alunga™ mousse
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300 gthick cream
Preparation: Alunga™ mousse
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
Used products: Zéphyr™ mousse
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60 gunsweetened concentrated milk
Preparation: Zéphyr™ mousse
Boil
Used products: Zéphyr™ mousse
Preparation: Zéphyr™ mousse
Pour over then mix with
Used products: Zéphyr™ mousse
-
300 gthick cream
Preparation: Zéphyr™ mousse
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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