Chocolate mousse and orange delight
Pairing dark chocolate and citrus flavours often yields amazing end results. For this pastry, we combined a dark chocolate mousse made with Single Origin chocolate Madagascar and orange. The flavour notes in the chocolate go extremely well with the bittersweet and acidic notes of the fruit. The build-up in layers is rather straightforward, but very efficient: prepare yourself for a flavour bomb!
- Level:
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Medium
No-flour sponge (for a 40x60 cm tray)
Ingredients: No-flour sponge (for a 40x60 cm tray)
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280 gegg white
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150 gsugar
Preparation: No-flour sponge (for a 40x60 cm tray)
Whip.
Ingredients: No-flour sponge (for a 40x60 cm tray)
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220 gegg yolks
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135 gequal amounts of ground almonds and sugar
Preparation: No-flour sponge (for a 40x60 cm tray)
Add.
Bake for 15-20 mins at 190°C.
Orange crème
Ingredients: Orange crème
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272 gwhipping cream
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20 gorange juice
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82 gegg yolks
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55 gsugar
Preparation: Orange crème
Poach at 82°C.
Leave to cool down to 40°C.
Ingredients: Orange crème
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20 gCointreau
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1 leaf/leavesgelatin
Preparation: Orange crème
Add.
Pour into Flexipan moulds.
Madagascar chocolate mousse
Ingredients: Madagascar chocolate mousse
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560 gsyrup
Preparation: Madagascar chocolate mousse
Bring to the boil.
Ingredients: Madagascar chocolate mousse
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315 gegg yolks
Preparation: Madagascar chocolate mousse
Add.
Leave to cool down to 30°C.
Ingredients: Madagascar chocolate mousse
Preparation: Madagascar chocolate mousse
Add.
Ingredients: Madagascar chocolate mousse
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1965 gwhipping cream
Preparation: Madagascar chocolate mousse
Fold in.
Nougatine
Ingredients: Nougatine
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32 gmilk
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78 gbutter
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32 gglucose
Preparation: Nougatine
Bring to the boil.
Ingredients: Nougatine
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92 gsugar
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2 gpectin
Preparation: Nougatine
Fold in.
Ingredients: Nougatine
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187 gchopped almonds
Preparation: Nougatine
Add.
Divide and spread over 2 baking sheets and bake.
Dark glaze
Ingredients: Dark glaze
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142 gwhipping cream
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56 gglucose
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56 gsugar
Preparation: Dark glaze
Bring to the boil.
Ingredients: Dark glaze
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142 g
Preparation: Dark glaze
Add.
Leave to cool down to 35°C.
Ingredients: Dark glaze
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56 gbutter
Preparation: Dark glaze
Fold in and mix.
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