Assoluta
Andrea de Bellis quit his job as a cop to start doing what makes him happy: he became a pastry chef. Years of hard work took him where he is now: managing his very own pastry business in Rome. His cake Assoluta is a feast to the eye and to the taste buds. The strong cocoa flavours will definitely give you the energy boost you need for the rest of the day!
- Level:
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Medium
- Makes:
-
Recipe yield: 24 single-serve portions
Dark chocolate mousse
Ingredients: Dark chocolate mousse
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250 gWhole milk
Preparation: Dark chocolate mousse
Heat together in microwave, mix until shiny and then homogenise.
Ingredients: Dark chocolate mousse
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4 gpowdered gelatin
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20 gwater
Preparation: Dark chocolate mousse
Mix together and add to previous mixture.
Ingredients: Dark chocolate mousse
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500 g35% cream
Preparation: Dark chocolate mousse
Whip to medium peaks, add to previous mixture and pour into moulds.
Sao Tomé ganache
Ingredients: Sao Tomé ganache
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300 g35% cream
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50 ginvert sugar
Preparation: Sao Tomé ganache
Mix together and heat gently.
Ingredients: Sao Tomé ganache
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Q.S.NIBS-S502
Preparation: Sao Tomé ganache
Mix in and leave to crystallise. Add to the moulds, on top of the dark chocolate mousse.
Hazelnut and cocoa sponge
Ingredients: Hazelnut and cocoa sponge
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190 gwhole egg(s)
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150 gcaster sugar
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60 ginvert sugar
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40 gwater
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10 gsalt
Preparation: Hazelnut and cocoa sponge
Whip together.
Ingredients: Hazelnut and cocoa sponge
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75 gsunflower oil
Preparation: Hazelnut and cocoa sponge
Melt together and add to previous mixture.
Ingredients: Hazelnut and cocoa sponge
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45 gpotato starch
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70 galmond powder
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20 gCP
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5 gbaking powder
Preparation: Hazelnut and cocoa sponge
Mix in and bake at 180°C for 10 minutes.
Then seal moulds with it and freeze.
Dark chocolate glaze
Ingredients: Dark chocolate glaze
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300 gsugar
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300 gglucose syrup
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150 gwater
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200 gcondensed milk
Preparation: Dark chocolate glaze
Mix together and bring to a boil.
Ingredients: Dark chocolate glaze
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22 gpowdered gelatin
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130 gwater
Preparation: Dark chocolate glaze
Mix together, add to previous mixture and homogenise with stick blender.
Ingredients: Dark chocolate glaze
Preparation: Dark chocolate glaze
Melt and mix into previous mixture.
Finishing and assembly
Unmould the frozen pastries and glaze immediately with dark chocolate glaze. Then decorate with a bit of gold powder and arrange some gold leaves on top.
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