Heart of Velvet

By Stéphane Glacier, M. O. F. Pastry Chef

HAZELNUT PRALINE CRISP - CHOCOLATE SPONGE CAKE - SALTED BUTTER CARAMEL - CARAMELIZED HAZELNUTS - 64% DARK CHOCOLATE MOUSSE - BLACK VELVET SPRAY 

 Recipe for 12 “duo” heart desserts for 2 people 

CHEF'S TIP: 
The caramel centre can be replaced with a hazelnut praline centre.

CHOCOLATE SPONGE CAKE 

 (for 2 Flexipat®) 

INGREDIENTS: 
490 g 35% fat liquid cream
450 g 70% dark chocolate couverture
560 g whole eggs
240 g egg yolks
320 g invert sugar
160 g glucose
160 g T65 flour

METHOD: 
In a saucepan, bring the cream to a boil, then pour over the chocolate to make a ganache.
Heat the eggs, egg yolks, invert sugar and glucose to 60°C in a bain-marie, then whisk everything in the beater fitted with a whisk.
Gently incorporate the filling into the ganache, then add the sifted flour.
Spread 1150 g per tray in a Flexipat®. Bake at 180°C in a convection oven for 10 to 12 minutes.

HAZELNUT PRALINE CRISP

INGREDIENTS: 
110 g 38% milk chocolate couverture
240 g 50% almond-hazelnut praline
150 g feuilletine
110 g roasted chopped hazelnuts

METHOD: 
Melt the milk chocolate couverture at 40°C.
In the beater fitted with the paddle attachment, mix the praline with the melted milk couverture.
Add the feuilletine and hazelnuts. Store in a warming cabinet.

SALTED BUTTER CARAMEL

INGREDIENTS:
 315 g sugar
3 g pectin NH
510 g 35% fat liquid cream
2 vanilla pods
180 g glucose
260 g unsalted butter
3 g salt bloom

METHOD: 
Take 20 g of sugar and mix it with the pectin NH. Incorporate the pectin/sugar mixture into the cold cream.
Bring the cream to a boil with the vanilla pods which have been split and scraped.
Make a dry caramel with the glucose and sugar. Heat to 175°C.
Deglaze the caramel with the cream. Cool to 45°C then incorporate the butter and salt bloom with an immersion blender. Cool.

CARAMELIZED HAZELNUTS

INGREDIENTS:
150 g whole blanched hazelnuts
30 g 30°B syrup
30 g sugar

METHOD: 
Coarsely crush the hazelnuts, then mix with the 30°B syrup and sugar.
Spread on a Silpat® then caramelize in the oven at 160°C for 15 to 20 minutes. Store. 

64% DARK CHOCOLATE MOUSSE 

INGREDIENTS: 
180 g whole milk
180 g 35% fat liquid cream
70 g egg yolks
35 g sugar
430 g 64% dark chocolate couverture
600 g 35% fat whipped cream

METHOD: 
Bring the milk and cream to a boil.
Beat the egg yolks and sugar. Pour the cream/milk mixture over the egg yolk/sugar mixture then heat everything to 85°C.
Strain over the chocolate then emulsify.
Fold in the whipped cream.

BLACK SPRAY MIXTURE

INGREDIENTS:
600 g 64% dark chocolate couverture
400 g cocoa butter

METHOD: 
Melt everything at 40°C and strain.

ASSEMBLY 

METHOD:
Cut out 12 heart shapes from the chocolate sponge cake, slightly smaller than the size of the molds, then 12 even smaller ones to go in the center of the mold.
Line thermoformed heart molds with the chocolate mousse. Position the smaller of the two sponge cakes, then top with caramel and chopped hazelnuts.
Position the second sponge cake. Smooth with a thin layer of chocolate mousse then seal the mold with the crisp. Freeze.
Unmold and spray with black velvet. Decorate with drops of neutral mirror glaze and chocolate feathers.