BY STÉPHANE GLACIER, M. O. F. PÂTISSIER
FLOURLESS CHOCOLATE SPONGE CAKE - CHOCOLATE CRÉMEUX - CHOCOLATE MOUSSE - CHOCOLATE GLAZE
For six desserts, 18 cm in diameter
CHEF'S TIP: The flourless chocolate sponge cake can be replaced by a classic chocolate sponge cake, which is airier and lighter.
2 sheets of 1,100 g
INGREDIENTS
200 g butter
100 g sugar
150 g whole eggs
260 g egg yolks
600 g 65% dark chocolate couverture
670 g egg whites
250 g sugar
METHOD:
Cream the butter with the 100 g sugar.
Slowly add the eggs and egg yolks until the mixture is completely mixed.
Melt the couverture and stir into the butter/sugar mixture.
Whisk the egg whites with the 250 g sugar, then fold into the previous mixture. Spread 1,100 g per Flexipat®.
Bake in a convection oven at 180°C for 15 minutes or in a deck oven at 210°C. Cut into disks 16 cm in diameter.
INGREDIENTS
270 g 35% fat liquid cream
530 g whole milk
135 g egg yolks
135 g sugar
450 g 65% dark chocolate couverture
6 g silver leaf gelatin
METHOD:
Heat the cream with the milk.
Whiten the egg yolks with the sugar, pour the liquids over the egg yolk-sugar mixture, then return the mixture to the pan and cook at 85°C.
Add the hydrated and drained gelatine, strain over the chocolate, smooth with a whisk, then pour into a round Flexipan® 16 cm in diameter.
Freeze.
INGREDIENTS
900 g 65% dark couverture chocolate
80 g water
225 g sugar
335 g whole eggs
225 g egg yolks
23 g silver leaf gelatin
560 g 35% fat whipped cream
560 g egg whites
90 g sugar
METHOD:
Melt the couverture chocolate at 50°C.
To make a pâte à bombe, heat the water and 225 g sugar to 118°C and pour over the beaten eggs and yolks, then whip with a beater until cool.
Stir the hydrated gelatine, drained and melted in the microwave oven, into the pâte à bombe.
Whisk a large dollop of cream into the couverture, then add the pâte à bombe and remaining whipped cream.
Whisk the egg whites with the 90g sugar, then gently fold the whisked whites into the previous mixture.
INGREDIENTS
500 g 35% fat liquid cream
400 g syrup at 30°B
100 g glucose
200 g 65% dark couverture chocolate
1,000 g dark chocolate coating
METHOD:
Bring the cream, syrup and glucose to the boil and pour over the chopped couverture and dark chocolate coating.
Blend for a few seconds.
Strain and use at 40°C.
METHOD:
Line stainless steel rings 18 cm in diameter with rhodoid.
Place a disc of flourless chocolate sponge cake in the bottom of the ring.
Spread with 1 cm of chocolate mousse, then add the chocolate crémeux insert.
Place a second disc of flourless chocolate sponge cake, then smooth the ring with the remaining chocolate mousse, freeze and smooth again.
METHOD:
Place the desserts on a wire rack and glaze all over with the chocolate glaze.
Decorate with chocolate scrolls, chocolate decorations and chocolate feathers around the edges of the dessert.