Madagascar ganache, nuts and forest fruit cake
This pastry recipe may require some advanced patisserie skills, but it's definitely worth trying. Haute patisserie surprises with a variety of flavours and textures that spoil the taste buds second after second. And at the same time, the flavours should complement each other in a wonderful harmony or an exciting contrast. For this recipe, Single Origin chocolate Madagascar plays the lead role and is paired with hazelnut, pistachio and forest fruit flavours.
- Level:
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Difficult
Pistachio dacquoise
Ingredients: Pistachio dacquoise
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415 gegg white
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130 gsugar
Preparation: Pistachio dacquoise
Whisk the egg whites with the sugar.
Ingredients: Pistachio dacquoise
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330 gicing sugar
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220 gpistachio powder
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110 galmond powder
Preparation: Pistachio dacquoise
Mix all the dry ingredients. Sieve them and fold gently with the whisked egg whites. Then arrange in a 40 x 60 oven-proof dish and bake for 20 minutes at 180°C.
Praliné mousse
Ingredients: Praliné mousse
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540 gmilk
Preparation: Praliné mousse
Boil the milk.
Ingredients: Praliné mousse
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105 gegg yolks
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45 gcornflour
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180 gsugar
Preparation: Praliné mousse
Mix together. Add to the boiling milk to make a pastry crème.
Ingredients: Praliné mousse
Preparation: Praliné mousse
Remove from the heat and add the Mycryo and PRAMA. Cool down.
Ingredients: Praliné mousse
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450 gwhipped cream
Preparation: Praliné mousse
Fold in the whipped cream using a spatula.
Chocolate biscuit without flour
Ingredients: Chocolate biscuit without flour
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85 gbutter
Preparation: Chocolate biscuit without flour
Melt the chocolate with the butter.
Ingredients: Chocolate biscuit without flour
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80 gegg yolks
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180 gegg white
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60 gsugar
Preparation: Chocolate biscuit without flour
Add the egg yolks and the egg whites whisked with the sugar. Bake at 220°C for 6 minutes in a ventilated oven.
Fruits of the forest gelatine
Ingredients: Fruits of the forest gelatine
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150 ggelatin mass
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1250 gfruits of the forest
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120 gGolden syrup
Preparation: Fruits of the forest gelatine
Heat the fruit purée. Add the syrup and the dissolved fruit gelatine.
Madagascar ganache
Ingredients: Madagascar ganache
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380 gcream
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40 gsugar
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100 gegg yolks
Preparation: Madagascar ganache
Prepare egg custard.
Ingredients: Madagascar ganache
Preparation: Madagascar ganache
Pour it over the chocolate.
Vanilla chantilly cream
Ingredients: Vanilla chantilly cream
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1500 gcream
Preparation: Vanilla chantilly cream
Heat the cream to 50°C.
Ingredients: Vanilla chantilly cream
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3vanilla bean
Preparation: Vanilla chantilly cream
Add. Leave to cool for 6 hours, until it can be whisked.
Ingredients: Vanilla chantilly cream
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250 gsugar
Preparation: Vanilla chantilly cream
… And whisk it, adding the sugar.
Finishing and presentation
In a 60 x 40 frame, insert the pistachio dacquoise, cover it with the praliné mousse. Melt the fruit gelatine into a Flexipan and freeze it. Insert the chocolate biscuit without flour in the frame and cover with a thin layer of mousse praline. Cover it with the frozen fruit gelatine. Then pour the warm ganache over the dessert, let set and add the vanilla Chantilly cream.
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