Spicy chocolate dessert
- 6 people
- Difficult
- Pupil
Total time : 8:20 a.m.
- Preparation: 2 hours
- Cooking time: 20 min
- Rest: 6 hours
Ustensiles requis
- Drummer
- Circle
- Spatulas
- Piping bags
A delicious and complex creation where the richness of dark chocolate is enhanced by the aromatic power of our concentrate. This dessert, created by Nina Métayer, will delight chocolate lovers.
Dans cette recette
Bio
Ingredients
- 158g butter
- 70g icing sugar
- 190g of sugar (50g for the jam + 140g for the icing)
- 1 whole egg
- 30g egg yolks
- 240g of T55 flour
- 32g almond powder
- 54g cocoa powder (15g for the sweet pastry + 39g for the icing)
- 690g of 35% liquid cream (190g for the insert + 400g for the mousse + 100g for the icing)
- 372g of 66% dark chocolate (56g for the insert + 116g for the mousse + 200g for the decoration)
- 150g of Concentrate to Dilute - Ginger
- 110g of water (50g for the jam + 60g for the icing)
- 9.5 gelatin sheets (1.5 gelatin sheets for the jam + 8 sheets for the icing)
- 64g of milk
- 15g of honey
- 52g of glucose
- 2.5g of agar-agar
- 1 pinch of salt
Préparation
- 01 The day before, make the spicy confit: Hydrate the gelatin in a bowl of cold water. Heat the ginger and water to 40°C. While stirring with a whisk, gently add the sugar mixture and agar agar. Bring to a boil for 1 minute. Then, off the heat, add the drained gelatin. Blend with an immersion blender. Let it set overnight, then blend the mixture the next day before use. Store in a bag.
- 02 The day before, make the chocolate icing: Hydrate the gelatin in a large volume of cold water. In a saucepan, bring the water, sugar, and glucose to a boil, then add the sifted cocoa powder. Mix with a whisk. In another saucepan, boil the single cream and honey. Add this mixture to the first mixture (water/sugar/glucose/cocoa). Bring back to a boil, then add the drained gelatin. Mix well until the gelatin is completely melted. Store in the refrigerator overnight before use.
- 03 The day before, make the chocolate insert: Melt the chocolate in a bain-marie. Bring the cream to a boil. Then pour it over the chocolate in 3 batches, creating a nice emulsion. Pipe 20g per mold, tap, and freeze for 4 hours to harden. Unmold before assembling the next day.
- 04 Make the sweet cocoa pastry: Mix the softened butter with the icing sugar. Add the eggs and salt. Mix with a mixer until the mixture is smooth, then add the sifted powders (almond powder, cocoa, and flour). Form a ball and cover the dough with cling film. Let it rest for 2 hours in the refrigerator. Roll out thinly (2 mm thick) between two baking sheets. Leave in the refrigerator for 30 minutes to make it easier to cut. Cut into 6 cm discs, then 4 cm discs to make rings. Freeze for 1 hour, then bake between two baking sheets at 160°C for 15 minutes.
- 05 Make the chocolate mousse: Bring the milk and cream to a boil (1). Pour the boiling milk/cream mixture over the egg yolks, mix, then pour everything back into the saucepan and cook until fluffy (85°C). Once the custard is cooked, pour it over the previously melted chocolate. Mix to create a nice emulsion. Whip the cream (2), then mix with the chocolate custard.
- 06 Prepare the chocolate decoration: Spread the chocolate in a thin layer on a sheet of acetate. When the chocolate begins to set, cut out a 6cm and 4cm diameter circle to create chocolate discs. Once set, remove the chocolates from the mold and dust them with cocoa powder.
- 07 Move on to assembly: Pour about 40g of mousse into the molds and then use a spatula to bring up the edges well. Place the insert in the mousse and pipe a drizzle of spiced confit. Cover with mousse to the level of the mold. Leave to set in the freezer for at least 3 hours. Remove from the mold and then glaze with the chocolate icing at about 38°C. Place on the shortbread. Then add the chocolate decoration and finally a few drops of spiced confit.
La cheffe Nina Métayer
Cheffe pâtissière
