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Hat chocolate

by Christian Frénot    
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Moulds used:

 

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Flexipan® Savarins

Ref 1054

 

 

 

 

 

 

 

 

 

Recipe from our partner:

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For 24 indents

 

   

Chocolate biscuit


• 240 g egg yolk
• 270 g caster sugar
• 150 g dark chocolate
• 300 g egg white
• 30 g corn flour

Whiten yokes and half of sugar.
Make meringue egg white and the other half of caster sugar.
Mix first and second.
Add corn flour and the dark chocolate melted at 40°C.
Baking at 170°C during 10 minutes.

 

Chocolate mousse

• 300 g custard cream
• 450 g Elle & Vire Whipping Cream 35.1%
• 550 g Black coating minimum of 65%

Custard cream:

• 250 g milk 35,1%
• 250 g Elle & Vire Whipping cream 35.1% whipped
• 100 g egg yolk
• 50 g caster sugar

Boil the whipping cream and the milk and pour on the egg yolk previously mix with sugar.
Heat it  up to 85°C and strain it.
Emulsify the melted coating with the custard cream Elle&Vire, mix between 45°C and 50°C.
As soon as the preparation is smooth, fold the frothy whipped cream.
Mould the indents Flexipan® ref 1054, top with chocolate biscuit. Put in the deep-freezer.

  Chocolate tuile

• 85 g butter
• 45 g glucose
• 40 g water
• 135 g caster sugar
• 3 g pectin fruit
• 10 g cacao powder
• 40 g dark couverture 64%

Boil butter, glucose and water.
Add sugar and pectin fruit mixed together, and then the sifted cacao powder.
Cook for two minutes.
Take out of the fire and add the chopped dark coating.
Spread between 2 sheets of Silpat®, bake to 180°C in 1 cm thick layer.


Finishing

 

Temper the dark chocolate, cut out the bottoms of the hat in rodhoid and shape.
Unmould the 1054 Flexipan® indents, spray with chocolate and place on the chocolate base.
Surround with a band of hot tuile.
Sauté finely chopped fresh mango and a vanilla bean in butter. Sprinkle with brown sugar.
Don't let it get too dark.
Place the hat on top at a tilt.

 

Decoration

 

Garnish with some fresh raspberries and a sprig of fresh mint.