Originale creation by
Dimitri SALMON,
Best Chocolate maker of Belgium 2009
La Dacquoise, Thuin, Belgium
CUBE
Chef :
Brand
Quantity :
Recipe for 12 pieces of 10 x 10 x 10 cm
1. CHOCOLATE AND ALMOND SPONGE WITHOUT FLOUR
Ingredients
On a baking sheet: 40 x 60 cm
200 g dark chocolate Callebaut®, 70,5% of cocoa
200 g 50/50 almond paste
100 g egg yolks
120 g Cake Butter Debic
500 g egg whites
170 g caster sugar
Step
Gradually mix almond paste and almond paste. Smooth without
emulsifying. Add the melted butter and chocolate to 50°C. At
the same time, beat the egg whites, gradually adding the caster
sugar. Add a small part of beaten whites to soften the paste,
then gently mix with the remaining whites. Bake on sheet to
180/190°C for 12 minutes.
2. CRISPY PRALINE
Ingredients
200 g hazelnut praline Callebaut®
112 g pistachio paste Callebaut®
125 g pailleté feuilletine Callebaut®
62 g milk chocolate Callebaut®, 33,6% of cocoa
Step
Mix the pralines with the melted chocolate, add the pailleté
feuilletine and mix gently.
3. MANGO PASSION FRUIT CRÉMEUX
Ingredients
193 g Les vergers Boiron spicy mango purée
165 g Les vergers Boiron passion fruit purée
110 g sugar
6 g NH pectin
49 g egg whites
3 g gelatine powder rehydrated with 15 g of water
64 g cocoa butter Callebaut®
Step
Beat one third of all purées. To 45°C, add the mixture of sugarpectine, then bring to a boil. Off the heat, add the egg whites,
cook to 75°C, then add the rehydrated gelatine. Combine with
the remaining purées, then add gradually the cocoa butter
mixing to emulsify
4. MANGO COMPOTE WITH THE BOTANIST® GIN
Ingredients
546 g mango cubes
54 g brown sugar
20 g Les vergers Boiron lime purée
30 g The Botanist® gin 60% vol.
49 g butter cream Debic
Step
Mix the mango cubes and brown sugar, lime purée, The Botanist®
gin and butter. Marinate for 30/40 minutes. Pour on a grid and
cook for 15 minutes, mixing regularly. Reserve in refrigerator and
spread on the sheet.
5. CHOCOLATE MOUSSE ON THE BASIS OF ENGLISH CREAM
Ingredients
611 g dark chocolate from Ecuador Callebaut®, 70,4% of cocoa
833 g Tenue & Foisonnement Debic cream
555 g basic English cream
BASIC ENGLISH CREAM
213 g Tenue & Foisonnement Debic cream
213 g whole milk
85 g egg yolks
42 g caster sugar
Step
Bring the cream and milk to a boil and pour over the egg yolks,
quickly previously mixed with sugar. Cook to 84°C, strain through
a cloth trainer and use it right away.
When the cream is hot and filtered, pour gradually on the melted
chocolate, by emulsifying mixture. Blend as soon as possible to
obtain a perfect emulsion. If necessary, use one part of Debic
cream, previously whipped, to stabilize.
When the mixture is smooth, test the temperature (35/38°C for
the white and brown chocolates, 38/41°C for the milk chocolates,
47/50°C for the dark chocolates) and add the rest of whipped
cream.
6. WHITE SPRAY
Ingredients
160 g Callebaut® cocoa butter
240 g Callebaut® Velvet white chocolate, 33,1% ofcocoa
25 g hazelnut oil
5 g Mona Lisa® white Flowers Power
Step
Melt all the ingredients and mix, then use at 35°C
7. ASSEMBLY & FINISHING
Ingredients
No ingredients.
Step
In a cube of 8 cm of side, place the chocolate sponge.
Spread the crispy praliné, then the crémeux and let harden.
Then pour the mango compote, place a sponge and start again.
In a circle with a diameter of 10 cm, place the cube and fill with
frozen chocolate mousse. Freeze.
Unmould the entremets and spray. Decorate with squares of
chocolate.
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