BY KEVIN LACOTE
For 24 individual pastries
CHEF'S TIP: The chocolate needs to be brought to the correct temperature and not exceed 45°C.
HAZELNUT CRÉMEUX
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.
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.
ASSEMBLY
PROCESS:
Place the hazelnut crémeux filling in the middle of an 80 mm x 20 mm ring. Using a piping bag, pipe in the chocolate mousse and smooth with an angled spatula. Store in the freezer for 12 hours. Unmold the mousse from its ring. Melt the chocolate glaze in the microwave at a maximum temperature of 35°C. Place the small cake on a wire rack and glaze with the chocolate glaze. Then, using an angled spatula, place on the crispy puffed wheat and decorate with the dome and finally the Marguerite chocolate.