- By Admin
- December 06, 2023
BY NINA MÉTAYER
CHOCOLATE SABLÉ DOUGH – OLIVE PRALINE PASTE – OLIVE OIL AND COCOA SPONGE CAKE – CHOCOLATE MOUSSE – DARK GLAZE
For 3 desserts to serve 8 people.
CHEF'S TIP:
Take care not to overmix the praline with the olive dough because the moisture from the olives could cause the praline to harden.
CHOCOLATE SABLÉ DOUGH
165g butter
180g brown sugar
190g T55 flour
60g cocoa powder
3g fleur de sel
PROCESS
Combine the softened butter with all the powders and mix using an electric beater with a hook. Thinly roll out the shortbread, cut into an oval shape then bake in a convection oven at 150°C for 25 minutes.
OLIVE PRALINE PASTE
375g hazelnuts with the skin
190g sugar
60g water
grapeseed oil as required
30g pitted Kalamata olives
15g Kalios olive cream
PROCESS
Roast the hazelnuts at 140°C for 40 minutes. Cook the sugar and water to a caramel and pour over the hazelnuts. Mix the praline for 2 minutes then add the oil. Then, at the end, add the finely chopped olives and the olive cream.
OLIVE OIL COCOA SPONGE CAKE
(390g in total)
25g Kalamata olives
180g sugar
110g whole eggs
80g T55 flour
60g cocoa powder
2g baking powder
85g 35% fat crème fraîche
25g olive oil
PROCESS
Preheat a convection oven to 170°C. Rinse the olives in clean water. Whip eggs and sugar for 5 minutes. Next add the flour, cocoa powder and baking powder using a spatula. Mix the double cream with the olive oil then gently fold in the first mixture. Add the rinsed and chopped olives. Pipe 130g into an oval mould 160mm in length, then cook for 8 minutes at 170°C in a convection oven.
CHOCOLATE MOUSSE
100g liquid cream (for whipp cream 35%)
115g whole milk
100g egg yolk
196g 66% dark couverture chocolate
0.5g lemon zest
560g liquid cream (for whipp cream 35%)
PROCESS
Bring the 100g of single cream and the milk to the boil. Pour the boiling milk/cream mixture over the egg yolk. Mix then pour everything back into the saucepan, cook until smooth (85°C). Once the custard is cooked, pour it over the chocolate and add the lemon zest. Mix to form a smooth emulsion. Whip the 560g of single cream, then mix with the chocolate custard.
DARK GLAZE
320g caster sugar
135g water
120g glucose syrup
235g liquid cream (for whipp cream 35%)
35g invert sugar (or honey)
90g cocoa powder
130g gelatin mass (18.57g gelatin powder to 111.43g of water)
PROCESS
Cook the sugar, 135g water and glucose to 120°C. Bring the cream with the invert sugar to the boil. Pour the syrup over the cream then add the cocoa powder. Bring everything to a boil. Add the gelatin mass. Mix and keep chilled.
CHOCOLATE TUILE
25g icing sugar
20g T55 flour
5g cocoa powder
25g egg white
25g butter
PROCESS
Sift the icing sugar with the flour and cocoa powder. Gradually add the egg white, followed by the softened butter. Carefully spread the tuile mixture into the olive branch mould. Bake for 5 minutes in a convection oven at 170°C. Unmold.
ASSEMBLY AND FINISH
Pipe a generous layer of praline paste on top of the olive oil and cocoa sponge cake to make an insert. Pipe the mousse into oval moulds 180mm in length then place the insert. Smooth and put in the freezer. Turn out the desserts from their moulds, glaze and place on a piece of shortbread. Decorate using a chocolate tuile shaped like an olive branch.
