Casa de barro bûche (EN)

Ez a recept angol nyelven elérhető!
By: Emmanuel Hamon
Fino de Aroma master chocolatier

Peru dark chocolate mousse

Összetevők

  • 500g Fresh Cream
  • 500g Peru 72% Dark Chocolate
  • 1000g Whipped Cream

Elkészítés

  • Heat fresh cream to 80 °C.
  • Pour the hot cream into the melted dark chocolate in
  • three passes.
  • Cool mixture down to 40 °C.
  • Add the whipped cream.

Hazelnut praliné creamy

Összetevők

  • 650g Fresh Cream
  • 1000g Praline
  • 6g Gelatin Sheets

Elkészítés

  • Microwave 1/3 of the cream with the gelatin sheets (softened and drained), until completely dissolved.
  • Stir in the mixture into the praline in three passes. Mix gently to obtain a smooth consistency.
  • Gradually add the rest of the cold cream in several passes.
  • Pour into a 6 cm x 55 cm rectangular mold and freeze.

Candied lime

Összetevők

  • 300g Almond paste
  • 100g Butter
  • 80g Nevado 34.5% White Chocolate
  • 50g Lime juice
  • 2 Lime zests

Elkészítés

  • Using a mixer, blend the almond paste with the softened butter.
  • Add lime juice and zests.
  • Pour the melted white chocolate.
  • Spread this mixture onto a silicone sheet to make a 60 cm x 8 cm strip, and set aside.

Coconut and chocolate biscuit

Összetevők

  • 250g Eggs white
  • 200g Gray Almond powder
  • 75g Coconut
  • 175g Icing sugar
  • 40g Cocoa powder 22% - 24%
  • 75g Sugar

Elkészítés

  • Beat egg whites and sugar into a French meringue.
  • Incorporate sifted almond powder, icing sugar, coconut and cocoa powder mixture and stir gently with a spatula.
  • Spread half of the biscuit in a 60 cm x 40 cm baking sheet and bake at 170 °C for 10 minutes.
  • Detail two strips; one of 50 cm x 6 cm and the other of 50 cm x 7.5 cm.

Összeállítás

Place the candied lime over the 50 cm x 7.5 cm biscuit, and set aside. In a rectangular log mold of 50 cm x 8 cm, pour a first layer of chocolate mousse, no higher than one half of the mold and spread on the sides of the mold. Center the creamy hazelnut praliné insert, and place a strip of chocolate biscuit (50 cm x 6 cm). Cover with the rest of the chocolate mousse and the candied lime covered biscuit, and freeze. Unmold the dessert and spray it using a chocolate spray gun to give it a velvety texture. Decorate. Chocolate house shape piped with chocolate mousse. Details made with plastic dark chocolate, red spray using a chocolate gun and some coloring powder with brush.