Recipe of the month

AGATHE

NYANGBO CHOCOLATE MOUSSE

• Milk 940 g
• Cream 940 g
• Caster sugar 180 g
• Egg yolks 380 g
• Couverture Nyangbo 68% (Valrhona) 2,630 g
• Cream, whipped 3,380 g

Cook milk, 940 g cream, sugar and egg yolks to 82°C (Crème anglaise). Pour onto melted chocolate and emulsify. Cool to 48°C. Fold in 3,380 g semi-whipped cream.

GIANDUJA CREAM

• Milk 180 g
• Cream 180 g
• Egg yolks 90 g
• Caster sugar 72 g
• Vanilla bean 1 piece
• Gianduja milk chocolate 400 g
• Gianduja dark chocolate 200 g
• Gelatin mass 40 g

Cook milk, cream, sugar and egg yolks to 82°C (Crème anglaise), pour onto giandujas. Add gelatin mass and blend to emulsify.

TENDER VANILLA CARAMEL

• Caster sugar 180 g
• Salted butter 140 g
• Cream 180 g
• Vanilla bean 1 piece

Cook a dry caramel with the sugar, stop cooking with half of butter and hot vanilla infused cream, add remaining butter.

CHOCOLATE VIENNOIS SPONGE

• Egg yolks 246 g
• Eggs 656 g
• Caster sugar 516 g
• Egg whites 410 g
• Caster sugar 164 g
• Cocoa powder 70 g
• Flour 190 g
• Couverture Guanaja 70% (Valrhona), melted 220 g
• Butter, melted 120 g

Melt butter with chocolate. Whip eggs with 516 g sugar to form a ribbon texture. Fold into previous chocolate mixture. Whip egg whites and gradually add 164 g sugar to form a meringue. Fold into previous mixture, finishing with sifted fl our and cocoa powder. Bake at 200°C for 4 to 5 minutes.

PECAN CRUNCH

• Pecans, chopped and caramelised 140 g
• Feuilletine 50 g
• Dark chocolate 66% 77 g
• Pecan praline 160 g
• Salt "Fleur de sel" 1,2 g

Melt chocolate and add pecan praline, add remaining ingredients.

DARK MIRROR GLAZE

• Water 1,470 g
• Caster sugar 4,125 g
• Cocoa powder 1,410 g
• Cream 2,830 g
• Gelatin mass 1,120 g

Cook sugar and water to 105°C, add cocoa powder. Boil cream and add into previous syrup. Cool to 60°C before adding gelatin mass. Blend.