- By Charlotte Brown
- October 07, 2024
BY FRÉDÉRIC JOSEPH
CHOCOLATE FINANCIER - RECONSTITUTED CRUMBLE - MILK CRÉMEUX - CARAMEL WHIPPED GANACHE - SALTED BUTTER CARAMEL
For 60 portions (40 x 60 cm tray)
CHEF'S TIP: Sprinkle a few drops of caramel over the top and a touch of peanut nougatine for extra indulgence. This cake can be served on a plate with a quenelle of vanilla, peanut praline, chocolate or tonka ice cream.
SALTED BUTTER CARAMEL
INGREDIENTS
330 g sugar
165 g DE40 glucose
660 g 35% fat liquid cream
10 g vanilla powder
205 g butter
13 g gelatin powder 200 blooms
65 g cold water
3 g salt bloom
METHOD:
Cook the sugar and glucose as a caramel.
Uncook using the hot vanilla cream.
Heat everything back up to 110°C.
Add the butter, then the gelatine mixture.
Mix.
Crush the salt bloom and stir into the caramel.
CHOCOLATE FINANCIER
INGREDIENTS
545 g ground almond
440 g icing sugar
790 g egg whites
250g 35% fat single cream
30 g T55 flour
115 g pure cocoa paste
METHOD:
Place the ground almond, icing sugar, egg whites, cream and flour in a mixer and blend.
Add the melted cocoa paste.
Divide the mass in half and pour into two frames, corresponding to just over 1000 g per sheet.
Bake at 190°C for five minutes in a convection oven.
CHOCOLATE CRUMBLE
(475 g total)
INGREDIENTS
125 g soft butter
125 g brown sugar
110 g T65 flour
15 g cocoa powder
125 g ground almond
2 g salt
METHOD:
Mix the soft butter, sugar and remaining ingredients.
Roll out the dough into 5 mm rounds, and pass through a 5 mm mesh to form pretty cubes.
Bake at 155°C for ten minutes in a convection oven.
PEANUT PRALINE
(500 g total)
INGREDIENTS
315 g blanched peanuts
205 g caramel sugar
1 g vanilla powder
METHOD:
Roast the peanuts, then mix with a medium caramel sugar.
Once cooled, blend in a food processor with the vanilla powder.
RECONSTITUTED CRUMBLE
INGREDIENTS
500 g peanut praline
35 g cocoa butter
100 g soft butter
55 g 66% dark couverture chocolate
160 g feuilletine
475 g chocolate crumble
METHOD:
Mix the praline with the melted cocoa butter, then the soft butter.
Then add the melted chocolate, feuilletine and cold crumble.
Roll out a 5 mm thick layer.
MILK CRÉMEUX
INGREDIENTS
255 g milk
255 g 35% fat liquid cream
115 g egg yolks
25 g brown sugar
6 g gelatin powder 200 blooms
35 g cold water
300g 40% milk couverture chocolate
75 g 66% dark couverture chocolate
METHOD:
Cook to a custard using the milk, cream, egg yolks and sugar.
Then add the gelatine mixture, followed by the milk and dark chocolates.
Mix.
CARAMEL WHIPPED GANACHE
INGREDIENTS
560 g 35% fat liquid cream
60 g glucose DE40
610 g caramel milk chocolate
13 g gelatin powder
82 g cold water
955 g chilled 35% fat liquid cream
METHOD:
Make a ganache with the 560 g liquid cream, glucose and chocolate.
Then add the gelatine and the 955 g of chilled cream.
Mix.
Chill for 24 hours before whipping and garnishing.
assembly
INGREDIENTS
430 g salted and roasted peanuts
Salted butter caramel as required
Peanut nougatine as required
METHOD:
In a 45 mm high, 600 x 400 mm tray, pour the milk crémeux between two sheets of chocolate financier.
Freeze and pour on the salted butter caramel with 430 g of salted and roasted peanuts.
Stick the reconstituted crumble onto this filling and freeze.
Unmold and pipe on the whipped ganache at random.
Freeze everything.
Cut out 11 x 3 cm rectangles and decorate.
Frédéric Joseph
Son and grandson of a chocolatier, Frédéric Joseph has carried on the family legacy. To develop his own approach to harmonizing flavors, he picked up the best ideas and techniques here and there before arriving at his own recipe for success. Without being anti-conformist, the chocolatier has his own ideas on how to make the most of his raw materials. Loyal customers of the boutique are particularly fond of pure-origin ganaches, with a marked penchant for Latin and South America. His vision has earned him public and professional recognition far beyond the borders of his adopted home town of Dordogne.