Easter Dessert

BY NICOLAS LÉGER

POPCORN CRISP - ABINAO CRÉMEUX - FLOURLESS SPONGE CAKE - VANILLA CARAMEL
KALINGO CHOCOLATE MOUSSE - DARK CHOCOLATE GLAZE

Makes ten desserts 18 cm in diameter and 4.5 cm high with a 80 mm hole in the center - ref. 94001267 (Maison Petit)

CHEF'S TIP: Make sure to observe the temperature when making the mousse

popcorn crisp

INGREDIENTS:
145 g crushed sablé dough
185 g 40% milk chocolate couverture
185 g 34% Zephyr couverture
75 g cocoa butter
90 g hazelnut paste
280 g prali pop (corn praliné)
145 g feuilletine

METHOD:
Bake the sablé dough and, once cooled, lightly blend in a food
processor®.
Melt the chocolates and cocoa butter and stir into the hazelnut
paste and praline pop.
Finish with the feuilletine and crushed sablé dough.

abinao CRÉMEUX

INGREDIENTS:
2.5 g gelatin powder 200 blooms
15 g water
865 g whole milk
465 g Abinao 85% chocolate
3 g salt bloom

METHOD:
Hydrate the gelatin.
Heat the milk and add the gelatin, then pour over the chocolate and salt bloom and blend.

flourless sponge cake

INGREDIENTS:
400 g egg yolks
150 g sugar
615 g egg whites
465 g sugar
170 g cocoa powder

METHOD:
Whisk together the yolks and 150 g sugar.
Beat the egg whites with the 465 g sugar.
Gently combine the two mixtures and finish with the sifted cocoa powder.
Spread on a sheet of baking paper (600 g per sheet).
Bake in a convection oven at 190°C for seven minutes.
Cut into disks 18 cm in diameter. Pierce the center of the disk with a cookie cutter 8 cm in diameter.

vanilla caramel

INGREDIENTS:
1 1/2 vanilla pods
715 g 35% fat liquid cream
45 g sugar
3 g pectin NH 325
250 g glucose
405 g sugar
370 g butter
3 g salt bloom

METHOD:
Infuse the vanilla in the liquid cream. Blend and strain. Add the 45 g of sugar and the NH pectin to the cream and blend.
Make a caramel cooked to 175°C using the glucose and the 405 g of sugar. Uncook with the vanilla cream, then cool to 50°C.
Add the butter in small pieces and the salt bloom, then blend.
Store.

kalingo chocolate mousse

INGREDIENTS:
4 g gelatin powder 200 blooms
28 g water
360 g whole milk
505 g Kalingo 65% chocolate
2 g salt bloom
795 g 35% fat whipped cream

METHOD:
Hydrate the gelatin.
Heat the milk to 85°C, then add the gelatin.
Pour the mixture over the Kalingo chocolate and blend.
Cool to 45-50°C, then gradually stir in the salt bloom and whipping cream.

dark chocolate glaze

INGREDIENTS:
105 g water
215 g glucose
215 g superfine sugar
145 g condensed milk
14 g gelatin powder 200 blooms
84 g water
215 g 64% dark chocolate couverture

METHOD:
Heat the water, glucose and sugar to boiling. Stir in the condensed milk, then the hydrated gelatin, and finally the chocolate.
Blend and store overnight before use.
Use at a temperature of 30°C.

assembly

METHOD:
Assembly is carried out in successive layers directly in the mold.
Start with the popcorn crisp, leave to set in the refrigerator. Next pipe the vanilla caramel, then add a ring of flourless sponge cake.
Freeze.
Then add the Abinao crémeux, followed by another ring of flourless sponge cake. Finish with the Kalingo mousse. Freeze.
Glaze with dark chocolate glaze.
Decorate with "Happy Easter" lettering and a chocolate egg.