The Côte d'Argent
- By Admin
- December 06, 2023
BY JULIEN LEROY
For 4 desserts for eight people – 20cm in diameter
CHEF'S TIP: Pipe smooth and chilled meringue using a thin nozzle.
ALMOND DACQUOISE
330g ground almond
270g icing sugar
450g egg whites
220g sugar
PROCESS:
In a mixing bowl, mix the ground almond with the icing sugar. Whisk the egg whites with the sugar.
Sprinkle the almond powder and icing sugar over this mixture. Assemble.
Using a piping bag (with a 10cm nozzle), pipe out 4 disk 20cm in diameter, 4 disks 16cm in diameter and 4 disks 8cm in diameter. Bake for around twenty minutes in a deck oven at 170°C, taking out the smallest ones first.
VANILLA MOUSSE
500g milk
170g liquid cream (for whipp cream 35%)
2 vanilla pods
180g egg yolk
170g sugar
17g sheet gelatin or 200 blooms
1500g 35% fat whipped cream
PROCESS:
Boil the milk, cream and vanilla pods.
Cream together the egg yolk and sugar in an electric beater. Once the milk and cream are boiling, pour a little of this mixture over the egg yolk mixed with sugar. Pour into the saucepan, with the remainder of the cream and milk.
Cook without boiling to 85-90°C and add the hydrated gelatin. Keep chilled.
Once the mixture has cooled, whisk lightly and fold in the whipped cream.
CRÈME BRÛLÉE WITH PINE NUTS
450g pine nuts
2250g liquid cream (for whipp cream 35%)
750g milk
1 vanilla pod
500g egg yolk
480g sugar
42g sheet gelatin or 200 blooms
180g rum
PROCESS:
Roast the pine nuts in the oven.
Boil the cream, milk and vanilla pod.
Cream the yolk with the sugar and cook without boiling until 83°C. Add the hydrated gelatin, rum and pine nuts.
Remove the vanilla pod and mix for around 1 minute.
Keep chilled and whisk lightly before use.
UPSIDE DOWN ASSEMBLY
Using a spatula, fill a half-sphere mould 20 cm in diameter with the vanilla mousse.
Place the first disk of dacquoise followed by the crème brûlée, cover with vanilla mousse.
Repeat the procedure with the second disk of dacquoise and the crème brûlée. Cover with vanilla mousse and position the third disk of dacquoise.
Finish with vanilla mousse.
FINISH
300g egg whites
600g sugar
200g water
Roasted pine nuts as required
PROCESS:
Heat the water with the sugar to 114/115°C. In an electric beater, start beating the eggs when the mixture reaches 108°C.
Pour the water-sugar mixture over the egg whites. On full speed, beat the mixture until cool.
Using a n° 8 fluted nozzle, pipe the meringue over the desserts on a cake turntable.
Then add the pine nuts. In a deck oven at 250/260°C, cook the desserts for 3 to 4 minutes, until the meringue takes on a light caramel colour.