Almond and chocolate alliance
Tenderness of Easter. This recipe features delicate flavours of almond milk in a smooth silky bavarois. A dark chocolate mousse and a praline crunch create depth and contrast.
- Level:
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Medium
Chocolate sponge
Ingredients: Chocolate sponge
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100 gegg yolks
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200 gwhole egg(s)
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200 gsugar
Preparation: Chocolate sponge
Beat the egg yolks with sugar until white.
Ingredients: Chocolate sponge
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180 gegg white
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25 gsugar
Preparation: Chocolate sponge
Whisk together until it stands in peaks.
Ingredients: Chocolate sponge
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85 gflour
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30 gcocoa powder
Preparation: Chocolate sponge
Sieve and mix the flour and cocoa powder. Fold into the egg yolk mixture then fold in the whites.
Spread onto a 60 x 40 cm baking sheet and bake for 12 minutes at 180°C.
Almond milk bavarois
Ingredients: Almond milk bavarois
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150 gmilk
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37 gsugar
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91 gegg yolks
Preparation: Almond milk bavarois
Prepare a crème Anglaise.
Ingredients: Almond milk bavarois
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60 gmelted gelatin
Preparation: Almond milk bavarois
Add and mix in.
Ingredients: Almond milk bavarois
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120 galmond milk
Preparation: Almond milk bavarois
Add and leave to cool.
Ingredients: Almond milk bavarois
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90 gItalian meringue
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300 ghalf whipped cream 35%
Preparation: Almond milk bavarois
Incorporate.
Pour into Saphir Savarin Flexipan moulds (60 x 40 cm). Place in a very cold refrigerator until set.
Feuilletine praliné
Ingredients: Feuilletine praliné
Preparation: Feuilletine praliné
Mix together, leave to crystallise and cut out with a cutter of your choice.
Chocolate mousse
Ingredients: Chocolate mousse
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160 gegg yolks
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160 gsugar
Preparation: Chocolate mousse
Prepare a pâte à bombe.
Ingredients: Chocolate mousse
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140 gwhipped cream
Preparation: Chocolate mousse
Add.
Ingredients: Chocolate mousse
Preparation: Chocolate mousse
Melt and add.
Ingredients: Chocolate mousse
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500 gwhipped cream 35%
Preparation: Chocolate mousse
Fold in gently.
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