Recipe of the month
Sweet tender with dark chocolate
Flourless chocolate sponge
- Chocolate 63% 200 g
- Butter 110 g
- Egg yolks 100 g
- Egg whites 200 g
- Caster sugar 110 g
- Corn starch 20 g
Melt chocolate and butter to 45°C and add starch, egg yolks and fold in whipped egg whites with sugar (meringue), weight 700 g per tray, greased and lined with a sheet of baking paper. Bake at 170°C for 8 minutes. After baking, place a frame around the sponge for the assembly.
Praline crunch
- Milk chocolate 400 g
- Feuillantine 300 g
- Praline 100 g
Melt chocolate on bain-marie, add praline and feuilletine. Spread onto 60 x 40 cm frame onto chocolate sponge.
Chocolate ganache
- Cream 1,800 g
- Invert sugar 300 g
- Chocolate 63% 1,650 g
Boil cream and invert sugar, pour onto chocolate. Pour onto previously spread crunch and freeze.
Hazelnut glaze
- Cream 350 g
- Water 40 g
- Caster sugar 40 g
- Glucose 60 g
- Couverture Extra bitter 150 g
- Gianduja 375 g
- Couverture Brillance noir 400 g
- Grapeseed oil 50 g
Boil cream and add water, sugar and glucose. Pour onto chocolates, Gianduja and finish with grapeseed oil. Leave to crystallise for at least 12 hours before use.
Cocoa shortbread
- Flour 200 g
- Butter 140 g
- Cocoa powder 25 g
- Eggs 40 g
- Icing sugar 80 g
Mix all ingredients together except for egg until sandy texture. Finish with egg and roll out to 2.5 mm thick. Cut a moon shape and bake at 160°C for 12 minutes.
Cocoa tuile
- Eggs 360 g
- Corn starch 40 g
- Flour 80 g
- Grapeseed oil 100 g
- Milk 500 g
- Caster sugar 260 g
- Chocolate 70% 400 g
Heat milk and hazelnut oil, pour onto eggs, flour and starch. Cook like a creme patissiere. Add chocolate and pour between two sheets of baking paper. Roll out to 0.7 mm thick on dough sheeter.
Decoration
- Fresh raspberries
- Small pieces of baked shortbread, rolled in gold powder
- Chocolate shavings
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Recipe given by
Dominique Costa
Chef Pâtissier Grand Hôtel Café de la Paix, Paris
![](local/cache-vignettes/L450xH425/arton138-5446e.jpg?1525353890)
The idea?
We wanted to change this classic entremets by it shape.
The shape?
An original half-moon shape.
The flavours?
Concentrating on the intensity of chocolate.
The technical step?
Making the chocolate tuiles.
Careful
Take care with the glazing temperature.