130 g 35% cream
18 g sugar
31 g 70% dark chocolate
68 g milk chocolate
1 g fleur de sel
5 g butter
Total weight: 253 g
Step
Bring the cream and sugar to a boil. Emulsify with the
chocolates, then cool to 40°C before adding the fleur de sel
and butter. Immediately pour 80 g into each 14 cm diameter
mold over the Cointreau® cream.
2. COINTREAU® CREAM
Ingredients
220 g 35% cream
28 g milk
1 vanilla pod
1 orange zest
10 g glucose
10 g sugar
66 g egg yolks
16 g gelatin mass
8 g Cointreau® 60%
Total weight: 358 g
Step
Heat the cream, milk, vanilla, and orange zest, and let steep for
20 minutes. Bring to a boil with the sugar and glucose. Make a
custard with the egg yolks (to 82°C). Add the gelatin mixture
and blend for 5 minutes. Add the Cointreau®. Cool the mixture
to 35°C. Immediately pour 110 g into each ø 14 cm insert.
3. COINTREAU® ORANGE SHORTBREAD
Ingredients
165 g gianduja
53 g pailleté feuillantine
53 g orange shortbread
3 g cocoa butter
28 g milk chocolate
6 g Cointreau® 60%
Total weight: 308 g
Step
Mix the ingredients with a mixer and spread the mixture
directly.
4. DARK CHOCOLATE MOUSSE WITH ORANGE
Ingredients
160 g milk
35 g glucose
35 g egg yolks
209 g 70% dark chocolate
355 g 35% cream
6 g orange zest
Total weight: 800 g
Step
Bring the milk, glucose and orange zest to a boil. Add the
egg yolks and cook to 85°C (Pasto 82°C). Emulsify with the
chocolate, then cool to 45°C. Fold in the whipped cream using
a hand mixer. Assemble immediately.
5. MILK CHOCOLATE GLAZE
Ingredients
50 g water (1)
100 g glucose
100 g sugar
16 g cocoa powder
70 g condensed milk
7 g gelatin
33 g water (2)
100 g 70% dark chocolate
Total weight: 476 g
Step
Bring the water (1), glucose, and sugar to a boil. Add the cocoa
powder and condensed milk. Heat to 103°C before stirring in the
gelatin which has been soaked in water (2) beforehand. Strain
through a fine-mesh sieve. Emulsify with the chocolate. Let cool
for 24 hours. Melt and glaze.
6. FLOURLESS CHOCOLATE SPONGE
Ingredients
140 g egg whites
70 g sugar
110 g egg yolks
70 g almond powder
20 g cocoa
Total weight: 410 g
Step
Beat the egg whites with the sugar until stiff peaks form. Fold in
the egg yolks, then the almond powder and cocoa powder. Bake
at 150°C for 15 minutes.
7. ASSEMBLY
Ingredients
No ingredients.
Step
Spread 260 g of orange-flavored dark chocolate mousse into the
mold, then place the insert: Cointreau® cream, milk chocolate
ganache, and flourless chocolate sponge.
Press down gently to release air bubbles and bring the chocolate
mousse up along the sides. Smooth the surface, then place the
reconstituted shortbread flat on top.
Set aside in the freezer at -18°C.
Heat the milk chocolate glaze to a maximum of 35°C, mix well,
then glaze the dessert.
Place a milk chocolate ring on top of the dessert, then decorate
with a few eggs around the edges and a hen in the center.
