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Home > The recipes > Sweet recipes > Chocolate velouté and its sweets

Chocolate velouté and its sweets

  by Marc Debailleul et Philippe Rhéau

  

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 Moulds used:

 

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Flexipan®

Quenelles Ref. 1052

 

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Flexipan®

Mini ovales Ref 2267

 


 


Recipe for 14 portions.

 Recipe from the book " Exceptional excursions with Flexipan,  carte blanche given to 90 chefs around the world"
Editions Demarle

 

 

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Little chocolate and madarin cakes

• 82 g melted butter
• 120 g almond "tant pour tant"
• 50 g flour
• 1 g salt
• 44 g eggs
• 63 g egg yolks
• 6 g baking powder
• 6 g potato starch
• 75 g semi-candied mandarins
• 19 g Napoléon mandarin liqueur
• 94 g egg whites
• 13 g sugar
• 119 g 70% dark chocolate

Whisk the melted butter together with the "tant pour tant", the flours, the salt, the egg, the egg yolks, the baking powder, the starch, the semi-candied mandarin, and the Napoléon mandarin liqueur. Whisk the egg whites separetely with the sugar. Fold the chocolate into the first mixture. Next add the meringue, mixing it delicately. Pipe into the Flexipan® mini-ovals indents. Bake in a convection oven at 200°C for 7 minutes.

Chocolate sauce

• 368 g cream
• 242 g whole milk
• 82 g sugar
• 42 g liquid glucose
• 2 g Szechuan pepper
• 70% dark chocolate

Boil the creal, the whole milk,the sugar the glucose and the pepper. Pour over the chocolate. Keep in the fridge.

  

Lime tuiles

• 125 g butter
• 40 g orange juice
• 150 g icing sugar
• 75 g flour
• 1 pinch of salt
• Zest of a lime
• 25 g flaked almonds

Melt the butter. Fold in the orange juice, the icing sugar, the flour, the salt, the lime zest and the flaked almonds. Use a teaspoon to lay out the mixture on a Silpat® mat. Bake in a convection oven at 180°C for 5 minutes.


Floating islands

• 200 g egg whites
• 1 pinch of salt
• 200 g sugar

Whisk the egg whites then fold in the salt and the sugar. Pipe into the Flexipan® quenelles. Bake in a convection oven at 105°C for approximately 10 minutes. Take the tray out of the oven, warm some milk then pour it over the Flexipan® between the indents to unmould the floating islands. Place the floating islands on absorbent paper.

 

 

 

Caramel sauce

 

• 100 g sugar
• 100 g cream
• 1 pinch of gourmet salt

Cook the sugar to a caramel. Uncook by pouring in the boiling cream and adding the gourmet salt. Use the sauce for decorating the floating islands with lines.



Finish

• 28 chocolate sticks

Pour the chocolate sauce into a bowl and place two chocolate sticks over it, supported on the rim. Place the floating islands on top of the chocolate sticks, pipe thin lines of caramel sauce over them and place two little chocolate and madarin cakes and a couple of lime tuiles on the edge of the plate.