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Equatore
| by Leonardo Di Carlo |
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Molds used : Flexipat® ref. FT 01010  Flexipan® Saphir ref. 1124 |
| 1- Pain de Gênes Cocoa and hazelnut sponge • 290 g egg yolks • 145 g roasted ground hazelnuts • 120 g caster sugar • 55 g flour • 60 g bitter cocoa powder • 75 g softened butter • 300 g egg whites • 215 g caster sugar Beat the egg yolks with the 120 g of caster sugar and the ground hazelnuts. Add the flour sifted with the cocoa powder and the softened butter. Whisk up the egg whites with sugar. Gently fold into the first mixture. Spread out on a Flexipat® ref. FT 01010 and bake at 220°C for about 6 minutes. 3- Puffed Rice Praliné • 300 g Valrhona Equateur® milk chocolate 35% • 180 g light hazelnut paste • 120 g puffed rice Melt the chocolate. Add the hazelnut paste and the puffed rice. Spread out to a thickness of 2,5 mm on a Silpat® mat. Then place on the top of the chocolate and hazelnut Gênes sponge. Leave to cool. Cut out slightly smaller than the Saphir mould using the Saphir shaped cutter ref. DEC 01124. Place in the fridge until ready to assemble. |
2- Cocolate mousse and light Anglaise custard Crème anglaise • 500 g liquid cream 35% fat content • 500 g un-pasterised full fat milk • 200 g egg yolks • 100 g caster sugar Recipe additions for : - “Fondant” Mousse • 300 g crème anglaise • 330 g Valrhona Pur Caraïbes® chocolate 66% • 450 g lightly whipped cream - White chocolat Mousse • 300 g de crème anglaise • 8 g gélatine • 500 g white coating Ivoire® chocolate • 450 g lightly whipped cream. - Milk chocolate mousse • 300 g de crème anglaise • 6 g gélatine • 550 g Valrhona Equateur® milk chocolate 35 % • 450 g lightly whipped cream Bring the milk and the cream to the boil and pour over the yolms that have been whisked with the sugar untl they have become frothy and pale; heat the mixture to 84°C. Sieve, then add the gelatine (when require, see above the moussse compositions) then pour over the chocolate. Mix until the mixture is perfect. When the temperature has lowered to 40-45°C, add the lightly whipped cream. |
Assembly
Assemble the dessert upside down in the Flexipan® ref. FP 1124. Start with a layer of milk choccolate mousse. Leave it to set slightly in the freezer. Repeat with the white chocolate mousse and then the "fondant" mousse. Civer with praliné coated with Gênes sponge. Freeze lightly and tip out. Cover with neutral glaze whilst still cold. Decorate with gold leaf and a chocolate decoration.