120 g Cacao Barry Ocoa™ dark chocolate
140 g Cacao Barry origine Morella hazelnut praline 70%
140 g Cacao Barry Hazelnut pure paste
140 g Cacao Barry Pailleté Feuilletine™ (100% pure butter)
Step
Melt the dark chocolate to 50°C. Add the hazelnut praline and
the hazelnut paste and mix. Then add the pailleté feuilletine.
Spread between 2 baking sheets. Place in the freezer.
2. CHOCOLATE SPONGE
Ingredients
120 g Ranson almond powder
205 g icing sugar
80 g egg yolks
85 g whole eggs
70 g flour
70 g Cacao Barry Plein Arôme brown cocoa powder
70 g Debic Butter Constant
215 g egg whites
85 g caster sugar
Step
Using a flat beater, beat the almond powder with the icing sugar,
the egg yolks and the whole eggs until the mixture lightens in
colour, for at least 10 minutes. Add the flour which you sieve
together with the cocoa powder. Then add melted butter.
Whisk the whites with 1/3 caster sugar, then the remaining
sugar to siften the whites. Then add them to the mixture. Spread
in frame 60 cm long and 40 cm wide, previously covered with
baking paper. Cook to 180°C fort 9/10 minutes. Remove from
the oven, wrap in a cling film.
3. BUCKWHEAT INFUSION
Ingredients
600 ml milk
75 g buckwheat
Step
Fried the buckwheat in the pan until roasting. Add hot milk and
leave to brew for 1 hour. Strain.
4. BUCKWHEAT COCOA HAZELNUT PUNCH
Ingredients
115 ml water
1 whole green cardamom pod
45 g caster sugar
1 g lemon zests
10 g Cacao Barry Plein Arôme brown cocoa powder
10 g Cacao Barry Hazelnut pure paste
200 g buckwheat infusion
Step
Bring the water, the crushed cardamom, the caster sugar, the
lemon zests and the cocoa powder to a boil. Add the hazelnut
paste, then the buckwheat infusion. Leave to cool.
For every entremets: cut 1 piece of chocolate sponge of 14 cm
around the sides and 1 piece of chocolate sponge of 16 cm
around the sides. Soak the pieces with the buckwheat cocoa
hazelnut punch. Place in the fridge.
5. ‘FLAVOURS OF ISLANDS’ CREAM
Ingredients
100 ml Debic Cream 35% (1)
5 whole cardamom pods
250 ml Debic Cream 35% (2)
50 g caster sugar
70 g inverted sugar
2 g salt
50 g Cacao Barry Hazelnut pure paste
200 g Cacao Barry Alunga™ milk chocolate
90 g Cacao Barry Ocoa™ dark chocolate
20 ml Cointreau® 60% vol.
90 g Les vergers Boiron orange semi-confit
Step
Bring the cream (1) to a boil and add the crushed cardamom
pods. Leave to brew for 15 minutes. Strain. Cook the caster
sugar, the inverted sugar and the salt to 180°C. Add the
whipped cream (2) and add the buckwheat infusion. Then
add the hazelnut paste, the two chocolates and finally, the
Cointreau®. Mix.
For every entremets: prepare 2 inserts with the ‘Flavours of
islands’ cream. Insert 1: take 1 frame 14 cm sides and 4 cm high. Place a hazelnut
crispness piece of 14 cm sides. Pour 120 g of cream and sprinkle
with 30 g of orange semi-confit. Insert 2: take 1 frame 14 cm sides and 4 cm high. Place a soaked
sponge of 14 cm sides. Pour 120 g of cream.
Place in the freezer.
6. BUCKWHEAT CHOCOLATE MOUSSE
Ingredients
250 g buckwheat infusion
1 vanilla pod
300 g Cacao Barry Ocoa™ dark chocolate
500 ml Debic Duo
Step
Bring the buckwheat infusion to a boil and add the split vanilla pod.
Leave to brew for 10 minutes. Strain. Warm before adding the dark
chocolate. Whip the Debic Duo and incorporate to the mixture.
7. CHOCOLATE ICING
Ingredients
20 g gelatine leaves
280 ml water
360 g caster sugar
120 g Cacao Barry Plein Arôme brown cocoa powder
240 ml Debic Vegetop
Step
Soak the gelatine in cold water for a minimum of 20 minutes.
Bring the water and the caster sugar to a boil. Add the cocoa
powder and bring to a boil again. Then add the boiled Debic
Vegetop. Finally, add the strained gelatine. Mix and set aside. The
chocolate icing must be used to 20°C.
8. DARK CHOCOLATE VELVET
Ingredients
200 g Cacao Barry Cocoa butter
200 g Cacao Barry Ocoa™ dark chocolate
Step
Melt to 40°C the cocoa butter and the dark chocolate in a bain
marie.
9. ASSEMBLY
Ingredients
No ingredients.
Step
Place the soaked sponge piece of 16 cm sides in a frame 16 cm
sides and 4 ,5 cm high. Place the insert 1 in the centre. Pour 160 g
of buckwheat chocolate mousse. Place the insert 2. Smooth with
140 g of buckwheat chocolate mousse. Place in the freezer.
Glaze the entremets with the chocolate icing. Place a strip
of almond paste, previously striated and covered with dark
chocolate velvet. Place the chocolate decorations, a vanilla pod
coated with gold powder and circles of orange peel covered of
neutral jelly
