Chocolate, chestnut and hazelnut dessert with Iles du Vent rum
1. CHOCOLATE SPONGE
Ingredients
Recipe for 2 frames 60 x 40 cm
240 g eggs
90 g caster sugar (1)
4 g salt
65 g grape seed oil
100 g corn starch
100 g potato starch
18 g baking powder
50 g cocoa powder
380 g egg whites
220 g caster sugar (2)
8 g cream of tartar
Total weight: 1 275 g
Step
In the mixer bowl, place the egg whites and cream of tartar in
the freezer.
Using the whisk attachment, beat the egg whites with the
cream of tartar and caster sugar (2).
In a mixing bowl, combine the eggs, caster sugar (1), salt and oil
without whipping.
Add corn starch, potato starch, baking powder and cocoa
powder previously sifted together.
Finally, fold in the stiffly beaten egg whites.
Pour 620 g into a 60 x 40 cm Flexipan frame.
Place in a fan-assisted oven at 185°C, then lower the
temperature to 145°C and bake for 8 minutes on a wire rack.
Once out of the oven, place a sheet of baking paper over the
top of the sponge, turn out onto a baking tray and leave to cool.
Store in the freezer.
2. COCOA SOAKING SYRUP
Ingredients
300 g water
100 g caster sugar
30 g cocoa powder
20 g Iles du Vent rum 54%
Total weight: 450 g
Step
In a saucepan, bring the water and caster sugar to the boil. Add
the cocoa powder. Allow to cool before stirring in the Iles du
Vent rum. Set aside.
3. HAZELNUT CREAM
Ingredients
200 g caster sugar
540 g eggs
630 g milk
120 g butter
400 g milk chocolate
120 g dark chocolate 66%
300 g hazelnut paste
Total weight: 2 310 g
Step
Bring milk and butter to the boil in a saucepan. Pour over the
caster sugar and egg mixture and cook to 85°C.
Add the chocolates. Blend using a hand blender.
Cool the mixture to 4°C before adding the hazelnut paste.
Blend again.
4. GREEN CARDAMOM CHOCOLATE MOUSSE
Ingredients
1 200 g hazelnut cream
800 g whipping cream
3 green cardamom seeds
30 g Iles du Vent rum 54%
Total weight: 2 030 g
Step
Using a rolling pin, crush the cardamom seeds. Add to the cream
with the Iles du Vent rum. Leave to infuse for 1 hour in the fridge.
Strain then beat with a mixer fitted with a whisk attachment.
Gently fold the cream into the hazelnut cream. Set aside.
5. IVORY VELVET SPRAY
Ingredients
500 g white chocolate
500 g cocoa butter
Total weight: 1 000 g
Step
In a saucepan, melt the cocoa butter at 50°C. Add white chocolate.
Use the glaze at 45°C to pulverize.
6. ASSEMBLY
Ingredients
S.Q. of candied chestnut pieces
Step
In a ø 16 cm tart circle, place a 3 cm high strip of rhodoïd, followed
by a 3 cm high strip of chocolate sponge.
Place a ø 14 cm chocolate soaked sponge base.
Using a pastry bag fitted with a 5 mm plain tip, pipe 100 g hazelnut
cream. Sprinkle with 20 g candied chestnut pieces.
Place a 14 cm ø soaked chocolate sponge base.
Using a pastry bag fitted with a 5 mm plain tip, pipe 100 g hazelnut
cream. Sprinkle with 20 g candied chestnut pieces.
Place a final 14 cm ø soaked chocolate sponge base.
Using a St-Honoré tip, pipe the cardamom chocolate mousse.
Place in the freezer.
7. FINISHING
Ingredients
No ingredients.
Step
Unmould the entremets.
Spray with ivory velvet.
Decorate with white chocolate, roasted hazelnuts and candied
chestnut pieces.
