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The enchanteur
| by Thierry Mastain |
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Moulds used : Flexipat® Ref. FT 01010 |
Composition for 60 to 65 parts
| Flourless chocolate sponge • 150 g egg yolk • 200 g egg white • 240 g caster sugar • 75 g cocoa powder Whisk up the egg whites with the sugar to form a meringue. Add the lightly whisked yolks to the meringue mixture. Gently add the sifted cocoa to the mixture. Tip onto the Flexipat® and spread out. Bake at 170¡C for 15 minutes. Tip out after baking. |
Nougatine crisp • 200 g of fondant • 165 g ground almonds • 140 g glucose • 100 g water Bring the fondant, the glucose and the water to the boil. Add the ground almonds to the boiling syrup. Pour the mixture into the Flexipat®. Bake at 160°C for 15 minutes until it becomes caramel colour. Leave to cool on the mat after baking. |
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| Raspberry jelly strip • 1 kg raspberry purée • 22 g gelatine • 150 g sugar Bring the puree to the boil with the sugar. Add the gelatine that has been soaked in cold water and wrung out. Pour into the Flexipat® and freeze. Vanilla crème brûlée • 700 g crème fraîche • 300 g milk • 280 g egg yolk • 240 g sugar • 2 vanilla pods Infuse the vanilla with the milk and the cream. Whiten the egg yolks with the sugar. When the cream and milk have boiled pour the mixture onto the yolks and sugar then sieve. Pour into the Flexipat®. Bake for 40 minutes at 100°C then freeze. |
Chocolate parfait • 180 g sugar • 100 g water • 240 g egg yolk • 600 g extra bitter chocolate (64%) • 1500 g whipped crème fraîche • 300 g raspberry pieces Cook the sugar and the water together at 120°C. Pour the syrup in a thin stream over the yolks. Beat until cool in order to obtain a light mixture (bomb mixture). Whip the crème fraîche (frothy consistency). And gently add this to the chocolate melted at 45°C before adding the bomb mixture. Add the raspberry pieces to the parfait just before assembling. |
Assembly in frame
Using a 550 x 355 mm frame, place the flourless sponge that has been topped with chocolate icing.
Top with the frozen raspberry strip then the first part of the chocolate parfait (1cm thick).
In order to facilitate the handling of the nougatine crisp which is very fragile when it has been tipped out, place it on top of the frozen vanilla crème brûlée and then place them together on top of the chocolate parfait.
Finish off the assembly by topping with the remaining chocolate parfait.
Smooth over and freeze for a minimum of two hours.
Finition
Ice the frame with chocolate icing.
Decoration
Chocolate curls or shavings and red fruits.