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:
Difficult

Pistachio dacquoise

Ingredients: Pistachio dacquoise

  • 415 g
    egg white
  • 130 g
    sugar

Preparation: Pistachio dacquoise

Whisk the egg whites with the sugar.

Ingredients: Pistachio dacquoise

  • 330 g
    icing sugar
  • 220 g
    pistachio powder
  • 110 g
    almond 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

  • 540 g
    milk

Preparation: Praliné mousse

Boil the milk.

Ingredients: Praliné mousse

  • 105 g
    egg yolks
  • 45 g
    cornflour
  • 180 g
    sugar

Preparation: Praliné mousse

Mix together. Add to the boiling milk to make a pastry crème.

Preparation: Praliné mousse

Remove from the heat and add the Mycryo and PRAMA. Cool down.

Ingredients: Praliné mousse

  • 450 g
    whipped cream

Preparation: Praliné mousse

Fold in the whipped cream using a spatula.

Chocolate biscuit without flour

Ingredients: Chocolate biscuit without flour

Preparation: Chocolate biscuit without flour

Melt the chocolate with the butter.

Ingredients: Chocolate biscuit without flour

  • 80 g
    egg yolks
  • 180 g
    egg white
  • 60 g
    sugar

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

  • 150 g
    gelatin mass
  • 1250 g
    fruits of the forest
  • 120 g
    Golden syrup

Preparation: Fruits of the forest gelatine

Heat the fruit purée. Add the syrup and the dissolved fruit gelatine.

Madagascar ganache

Ingredients: Madagascar ganache

  • 380 g
    cream
  • 40 g
    sugar
  • 100 g
    egg 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

  • 1500 g
    cream

Preparation: Vanilla chantilly cream

Heat the cream to 50°C.

Ingredients: Vanilla chantilly cream

  • 3
    vanilla bean

Preparation: Vanilla chantilly cream

Add. Leave to cool for 6 hours, until it can be whisked.

Ingredients: Vanilla chantilly cream

  • 250 g
    sugar

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.