Recette du mois

Recipe Index

Red Desire

Streusel

  • Butter 110g
  • Brown sugar 110g
  • Hazelnut powder 110g
  • Flour 110g

Mix ingredients in listed order. Store in fridge. Push dough through large sieve and bake
at 150°C for approx. 15 minutes.

Streusel Base

  • Couverture extra bitter 100g
  • Hazelnut paste 120g
  • Praliné 100g
  • Streusel 400g

Melt chocolate, hazelnut paste and praliné. Finish mixture with struzel pieces.

Gianduja/Lemon Cream

  • Crème anglaise 510g
  • Milk chocolate gianduja 400g
  • Dark chocolate gianduja 200g
  • Lemon purée 110g
  • Gelatin mass 6g

Mix hot crème anglaise with lemon purée and the giandujas. Leave to set 24 hours at 4°C.

Crème Anglaise

  • Cream 365g
  • Egg yolks 90g
  • Sugar 55g

Lemon Jelly

  • Water 200g
  • Lemon juice 300g
  • Sugar 90g
  • Agar-agar 7g
  • Lemon zest 10g

Heat lemon juice, zests and water to 40°C. Add sugar/agar mixture and boil.

Chocolate Bavarian

  • Milk 940g
  • Cream 940g
  • Sugar 180g
  • Egg yolks 380g
  • Melted couverture Caraïbes 2.630g
  • Whipped cream 3.380g

Make crème anglaise with milk, cream, sugar and egg yolks. Mix with melted chocolate. Cool the mixture to 48°C and fold into whipped cream.

Pain de Gênes Sponge

  • Almond paste 60% 250g
  • Eggs 300g
  • Flour 40g
  • Baking powder 7g
  • Couverture extra-bitter 150g
  • Butter 75g

Soften almond paste by gradually adding eggs with paddle on mixer. Heat on bain-marie at 60°C, and then whip to ribbon. Melt chocolate with butter. Fold into egg mixture, adding sifted flour and baking powder. Weigh trays of 800 g.

Guanaja Glaze

  • Sugar 750g
  • Cream 750g
  • Syrup 210g
  • White chocolate 300g
  • Couverture Guanaja 70% 300g
  • Cocoa butter 24g
  • Gelatin mass 165g

Dry cook sugar and stop cooking with hot cream/syrup mixture. Pour onto melted chocolates, add gelatin mass. Mix.

Finishing

Chocolate shape
Bright red chocolate spray

  • Milk gianduja glaze 180g
  • Chocolate bavarian 540g
  • Lemon jelly 50g
  • Pain de Gênes sponge 800g
  • Gianduja cream 300g
  • Streusel Base 120g

Recipe given by

Champion du monde, Potel et Chabot

The Idea?

To stick with a simple and profitable finishing.

The Shape?

I kept the round shape as it is on the menu with all the other entremets.

The flavours?

Chocolate bavarian, gianduja cream and lemon confit.

The Technical Step?

To be precise with the weights of the final layering.

Careful

Cook well the lemon confit.

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