260 g butter
165 g icing sugar
90 g pasteurized eggs
4 g salt
55 g almond powder
435 g T45 flour
Total weight: 1 009 g
Step
In a food processor fitted with the leaf, smooth the butter.
Add icing sugar. Mix well. Add eggs. Mix well. Add salt and
almond powder. Mix in flour in two additions. Knead as little as
possible. Form into rectangle. Cover with cling film on contact.
Roll out to 2 mm, bake on Silpain for 15 minutes at 170°C.
2. ST-RÉMY® COFFEE CREAM
Ingredients
500 g liquid cream
55 g coffee beans
1 vanilla pod
75 g sugar
125 g pasteurized egg yolks
25 g gelatin mass
20 g 66% dark couverture chocolate
15 g St-Rémy® brandy 60%
Total weight: 815 gg
Step
Cover and infuse the coffee and vanilla in the hot cream for
1 hour. Strain and add to original weight. Make a custard, add
the gelatin mass, chocolate, St-Rémy® brandy and remove the
vanilla. Blend. Pour into tray and chill. After cooling, gently
smooth again and pour into Flexipan® half-sphere mould (ref.
1489).
3. CHOCOLATE SPONGE
Ingredients
420 g fresh eggs
120 g invert sugar syrup
210 g sugar
120 g roasted almond powder
3 g salt
45 g cocoa powder
15 g baking powder
210 g corn starch
200 g liquid cream
120 g butter
45 g 64% dark couverture chocolate
Total weight: 1 508 g
Step
Whisk together eggs, salt, invert sugar syrup, sugar and almond
powder. Add sifted corn starch, cocoa powder and baking
powder, then cold cream. Finish with the hot butter-chocolate
mixture. Pour 1,500 g onto a silicone tray. Bake at 170°C for
11 minutes.
4. ST-RÉMY® VANILLA SYRUP
Ingredients
200 g sugar
180 g water
1 half vanilla pod
15 g St-Rémy® brandy 60%
Total weight: 395 g
Step
Boil all the ingredients except St-Rémy® brandy, which is
added after cooling to 40°C.
5. CHOCOLATE MOUSSE
Ingredients
110 g milk
100 g liquid cream (1)
110 g glucose syrup
180 g 66% dark chocolate couverture
25 g gelatin mass
290 g liquid cream (2)
Total weight: 815 g
Step
Soften the cream (1), milk and glucose syrup. Pour over chocolate.
Add gelatin mass and blend. Cool to 30/31°C and fold in whipping
cream (2). Use immediately.
6. CHOCOLATE TOPPING
Ingredients
20 g 200 bloom fish gelatin
100 g water (1)
300 g sugar
300 g glucose syrup
150 g water (2)
200 g condensed milk
100 g neutral topping
100 g 64% dark chocolate couverture
Total weight: 1 270 g
Step
Hydrate gelatin with water (1) and set aside in the fridge. Boil
water (2), sugar and glucose syrup at 105°C. Pour over condensed
milk, neutral topping and chocolate. Add gelatin mass. Blend.
7. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
Line the half-sphere mould (ref. 1896) with chocolate mousse.
Place the St-Rémy® coffee cream insert in the center.
Cover with chocolate sponge soaked in St-Rémy® vanilla syrup.
Freeze.
Unmould and glaze.
Place on sweet dough disc.
Chocolate decoration: Caramel chocolate and cocoa powder.
