210 g egg whites
80 g caster sugar
100 g almond powder
100 g icing sugar
30 g flour
Total weight: 520 g
Step
Beat the egg whites, then add the caster sugar. Incorporate
the hazelnut powder, icing sugar and flour. Spread on a 33 cm
Flexipan® square frame, 2 cm high. Bake in a convection oven
at 170°C for about 12 to 14 minutes.
2. CARAMELIZED HAZELNUTS
Ingredients
65 g caster sugar
30 g water
150 g white hazelnuts
5 g cocoa butter
Total weight: 250 g
Step
In a saucepan, heat the caster sugar and water to 120°C. Add the
white hazelnuts, sand by stirring until caramelized. At the end,
add the cocoa butter to separate the hazelnuts. Coarsely chop.
Store in a dry place.
3. FRUITS MACERATED IN ST-RÉMY®
Ingredients
120 g water
60 g caster sugar
50 g prunes cubes
50 g dry apricot cubes
30 g golden grapes
40 g St-Rémy® Brandy 60%
Total weight: 350 g
Step
Bring the water and caster sugar to the boil in a saucepan. Add
the fruit cubes and St-Rémy® Brandy. Leave to macerate for
6 hours in the fridge.
4. ST-RÉMY® BAVAROISE
Ingredients
90 g milk
25 g egg yolks
30 g caster sugar
21 g gelatin mass (3 g gelatin powder 200 blooms and 18 g
water)
30 g St-Rémy® Brandy 60%.
150 g whipped cream
Total weight: 346 g
Step
Make a custard with the milk, egg yolks and caster sugar cooked
to 85°C. Remove from the heat, stir in the gelatin and allow to
cool. Add the St-Rémy® brandy and finally the whipped cream.
5. MILK AND DARK CHOCOLATES MOUSSE
Ingredients
60 g egg yolks
100 g syrup to 30°B
21 g gelatin mass (3 g gelatin powder 200 blooms and 18 g
water)
450 g whipped cream
150 g dark couverture chocolate 70%
75 g milk couverture chocolate 36%
Total weight: 856 g
Step
Make a sabayon with the egg yolks and syrup poached at 85°C,
then beat with a mixer fitted with a whisk attachment until
completely chilled. Add the melted gelatin mass.
Stir some of the whipped cream into the chocolates, melted at
40°C. Stir in the sabayon, then the remaining whipped cream.
Serve immediately
6. DARK MIRROR CHOCOLATE GLAZE
Ingredients
150 g water
300 g caster sugar
300 g glucose
200 g sweetened condensed milk
150 g gelatin mass (21 g gelatin powder 200 blooms and 129 g
water)
250 g dark couverture chocolate 64%
Total weight: 1350 g
Step
The previous day: In a saucepan, heat the water, caster sugar and
glucose to 103°C. Pour the mixture over the condensed milk,
gelatin mass and the chocolate. Mix. Refrigerate overnight. Next
day, heat glaze to 32°C. Mix before using
7. ASSEMBLY & FINISHING
Ingredients
No ingredients.
Step
Drain the cubes and spread about 15 g on the bottom of a ø 4 cm
Flexipan® dome mould.
Pour about 15 g of bavaroise over the fruit macerated with
St-Rémy® and freeze.
In a ø 7 cm Flexipan® dome, poach 40 g chocolate mousse,
sprinkle with caramelized hazelnuts, place the St-Rémy®
bavaroise insert and hazelnut dacquoise base. Freeze.
Unmould and cover with dark chocolate mirror glaze.
Decorate with gold leaf and chocolate feathers.
