Choconut

 

For 24 individual pastries

 

CHEF'S TIP: The chocolate needs to be brought to the correct temperature and not exceed 45°C.

INGREDIENTS:

 

510 g 35% fat liquid cream
75 g egg yolks
240 g 40% milk chocolate couverture
60 g 60% milk chocolate couverture
6 gelatin sheets 200 blooms
36 g water
45 g hazelnut paste

PROCESS:

 

In a saucepan, heat the cream and pour over the egg yolks. Cook until 85°C. Pour over the chocolates and blend with an immersion mixer. Add the previously rehydrated and drained gelatin and blend again. Add hazelnut paste and blend. Pour 20 g of crémeux into a cylindrical mold 50 x 30 mm high and fill 2.4 cm diameter half-sphere silicone molds. Leave the fillings and domes to set in the freezer for 3 hours.

 

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60% MILK FOAM

INGREDIENTS:

2025 g 35% fat liquid cream
495 g 60% milk chocolate couverture
120 g 70% dark chocolate couverture
195 g whole eggs
240 g egg yolks
105 g sugar
60 g water 

 

PROCESS:

 

Whisk the cream in a beater and transfer to a bowl. Melt the chocolates in a bain-marie at 45°C. Beat the eggs and egg yolks lightly in a beater with a whisk attachment, then heat the sugar and water in a saucepan to 121°C. Pour over the eggs to make a bombe mixture, and beat at full speed. Mix a small amount of the bombe mixture with the melted chocolates, then transfer this mixture to the bombe mixture. Gradually add the whipped cream.

 

 

CHOCOLATE GLAZE

INGREDIENTS:

720 g 30% fat liquid cream
270 g water
450 g sugar
45 g cocoa powder
360 g 70% dark couverture chocolate
45 g cocoa paste
13 gelatin sheets 200 blooms
78 g water
390 g neutral glaze 

 

PROCESS:

 

Bring the liquid cream (for whip cream 35%) to a boil in a saucepan and store. In another saucepan, make a syrup with the water and sugar at 121°C. Add the boiled cream and bring to a boil. Add the cocoa powder, then boil again. Pour over the chocolate and cocoa paste, previously placed in a container, and blend with an immersion mixer. Add the gelatin, rehydrated in cold water and drained, and the topping, then blend again. Strain into a container, cover with cling film and store in the refrigerator for 12 hours.

 

 

MARGUERITE CHOCOLATE DECOR

INGREDIENTS:

200 g 70% dark chocolate couverture

 

PROCESS:

 

Temper chocolate to 30°C. Spread between two sheets of rhodoid, leave to set, then use a 70 mm Marguerite cookie cutter to cut out the chocolate. Leave to set. Remove the rhodoid sheets and use a blowtorch to heat a 20 mm nozzle, then cut a hole in the middle of the marguerite. Then, using a grater, sprinkle the chocolate over the marguerite.