8 Mar 2023
Composition
- Cocoa Short Crust
- Cocoa Sponge
- Soaking Syrup
- Filling
- Chocolate Mousse
- Whipped Cream
- Chocolate Shavings
- Glaze
Cocoa short crust
Ingredients
Working Method
Use the mimetic incorporation at room temperature.
In a mixing bowl with a paddle attachment, mix all ingredients together.
Laminate the dough at 3 mm and cut to a diameter 1cm bigger than themousse.
Cocoa Sponge
Ingredients
Working Method
Whip all ingredients together for 6 minutes at high speed.
Spread on one tray 60X40 and bake.
Soaking syrup
Ingredients
Working Method
Bring water and sugar to a boil. let cool down and add the starfruit griotte
Filling
Ingredients
Working Method
Pipe the Topfil in a half-sphere silicon mould and freeze.
Chocolate mousse
Ingredients
Working Method
Warm-up the festipak to 80C pour over the chocolate.
Cool down to 35C.
Add the lightly whipped passionata.
Whipped cream
Ingredients
Working Method
Whip the Passionata at medium speed to a stiff peak.
Chocolate Shavings
Ingredients
Working Method
Spread a thin layer of tempered chocolate on a marble slab let it set before scapping.
Glaze
Ingredients
Working Method
Pre-soak the gelatin and water for at least 15mn.
Warm up the glucose and milk to a boil.
Pour over the chocolate and gelatin mass.
Add the miroir neutre.
Use an immersion blender for a good emulsion.
Let it set at least 12hours before using.
Use the glaze in between 35 to 40C on a mousse at -18 to -20C
