Légère

Légère

  • Good for freezing
Level:
Medium
Chef Marta has put an intense chocolate twist on the traditional Italian Meringata with her upscale, entremets-like version. This is the type of recipe where carefully selected ingredients shine: Légère 1% Cacao Powder has almost no fat, yielding a meringue with incredible volume, and the rounded bitterness of Cacao Barry Ocoa™ Dark Chocolate offers a beautiful contrast to the sweet meringues. To create the best possible cacao meringue, mix the cacao powder and caster sugar thoroughly, then add the mixture to the egg whites in stages.
Conservation:
Refrigerated or Freez

Légère Meringue

Used products: Légère Meringue

Preparation: Légère Meringue

  1. Combine egg whites and water in a stand mixer.
  2. Combine caster sugar and cacao powder then add them to the stand mixer while whisking. Whip ingredients until the meringue is firm.
  3. Add icing sugar and gently fold in with a spatula.
  4. Pipe the meringue on a silicon sheet, to obtain discs of 14 cm in diameter and 8 mm in thickness.
  5. Bake at 140°C for 15 minutes, then at 100°C until perfectly dry.
  6. Sprinkle with Mycryo.

White Meringue

Used products: White Meringue

  • 100 g
    egg whites
  • 25 g
    water
  • 100 g
    caster sugar
  • 100 g
    icing sugar
  • Q.S.
    NCB-HD706

Preparation: White Meringue

  1. Combine egg whites and water in a stand mixer.
  2. Add caster sugar to the stand mixer while whisking. Whip ingredients until the meringue is firm.
  3. Add icing sugar and gently fold in with a spatula.
  4. Pipe the meringue on a silicon sheet, to obtain discs of 14 cm in diameter and 8 mm in thickness.
  5. Bake at 140°C for 15 minutes, then at 100°C until perfectly dry.
  6. Sprinkle with Mycryo.

Vanilla Chantilly

Used products: Vanilla Chantilly

  • 6 g
    powdered gelatin (170 bloom)
  • 30 g
    water
  • 405 g
    mascarpone
  • 140 g
    caster sugar
  • 1 Piece(s)
    vanilla
  • 720 g
    Cream 35% fat
  • 200 g
    Cream 35% fat

Preparation: Vanilla Chantilly

  1. Bloom the gelatin powder in water.
  2. In a stand mixer, combine mascarpone (fat > 40%), caster sugar and vanilla.
  3. Add 720g of cream in stages and whip until you get a semi-whipped mixture.
  4. Separately add the hydrated gelatine and 200g of cream and bring to 35°C.
  5. Dilute the hot compound with a small part of the chantilly, then add to the remaining part of the chantilly.

Chocolate chiboust

Used products: Chocolate chiboust

Preparation: Chocolate chiboust

  1. Bloom the gelatin powder in water.
  2. Combine milk, cream, caster sugar, egg yolks and cornstarch and cook as a custard cream.
  3. Blend the custard cream with chocolate and hydrated gelatin.
  4. In a table mixer, whip the egg whites with powdered fondant.
  5. Gently fold the meringue in the chocolate cream.
  6. Use the chiboust immediately.

Meringue grain

Used products: Meringue grain

  • 100 g
    Légère Meringue (component)
  • 100 g
    White Meringue (component)

Preparation: Meringue grain

  1. Chop the meringue with a cutter, until you get a coarse grain.
  2. Sift the grain with a fine mesh sieve to remove dust, then with a large mesh sieve to remove too large pieces.

Assembly

Used products: Assembly

  • 1 Piece(s)
    White Meringue (component)
  • 200 g
    Vanilla chantilly (component)
  • 1 Piece(s)
    Légère Meringue (component)
  • 155 g
    Chocolate chiboust (component)
  • 20 g
    Dark chocolate chablon mix

Preparation: Assembly

  1. Assemble the cakes in rings of 16 cm in diameter and 5 cm in height, lined with acetate.
  2. Arrange the rings on an acetate-lined baking sheet.
  3. Arrange a homogeneous layer of meringue grain on the bottom, then measure out 150 g of vanilla chantilly and create an even layer, spatula delicately, without damaging the decoration of grains. Dose 50 g of vanilla chantilly also on the edges of the pan and spread it with a spatula to obtain a homogeneous coating.
  4. Arrange a disc of white meringue and chill the dessert for a few minutes. Then measure out 155 g of chocolate chiboust and top the cake with a disc of Légère 1% meringue. Chill again, until the cake is completely frozen.
  5. Unmould the cake, then decorate by spraying the fondant icing mass (33°C) over the entire surface of the cake, creating a homogeneous effect.
  6. Decorate with a cake ring and a white chocolate plate, first spraying it with the white spray mass to obtain a homogeneous finish, then spraying the dark spray mass to obtain a light dot.