4 Nov 2021
Composition
- Praliné cake
- Crunchy
- Cocoa shortcrust
- Liquid praliné
- Dark chocolate mousse
- Dark chocolate glaze
Praliné cake
Working Method
- Recipe for 2 trays of 60x40 cm.
- In a mixing bowl with a paddle attachment, mix all ingredients for 5 min. at medium speed.
- Spread on a Silpat®.
- Bake in a deck oven at 180°C for 12 to 14 min. with closed damper.
- Cut out discs of 6 cm diameter.
Crunchy
Working Method
- Melt the chocolate to 40°C and incorporate salt and PatisFrance praliné.
- Fold the Crousticrep.
- Laminate between 2 baking papers to 2 mm.
- Cut out discs of 6 cm diameter.
Cocoa shortcrust
Working Method
- Use the Mimetic Incorporation at room temperature.
- In a mixing bowl with a paddle attachment, mix all the ingredients together until you obtain a dough texture.
- Laminate at 3 mm and cut out discs of 8 cm diameter to fit under the mousse.
- Bake on Silpain® at 170°C for 10 to12 min. in a deck oven and open damper.
Liquid praliné
Working Method
- Add the lime zest into the praline and incorporate the water gradually.
- Pipe into silicon mold and freeze.
Chocolate mouse
Working Method
- Warm up the Festipak and salt to 80°C and pour over the chocolate.
- Cool down to 40°C and incorporate the lightly whipped cream.
Glaze
Working Method
- Warm up the Mirror Glassage to 35-40°C.
- Use an immersion blender to remove all air bubbles.
- Glaze the mousse coming out of a freezer at -18/-20°C.
Build-up
- Mold used is the Demarle® cylinder FX1103
- Precut the crunchy base, the praliné cake and stack them together.
- Pipe in the silicon mold the dark chocolate mousse half way, press the frozen liquid praline and top of with the praliné cake and crunchy.
Decoration
Spread on a guitar sheet some tempered dark chocolate and cut out hearts shapes. Roll it around a plastic tube before it sets. Sprinkle some cocoa nibs on the glaze before adding the curved heart.
