BY JEAN-PAUL HÉVIN
Recipe for three cakes for five people.
CHEF'S TIP: For the chocolate mousse stage, we recommend pouring in the melted chocolate at a slightly higher temperature (40-45°C) to obtain a smooth, creamy mousse. Wait for the first caramel layer to set before piping on the chocolate mousse.
INGREDIENTS
180 g sugar
90 g water
210 g 35% fat liquid cream
60g egg yolks
75 g 40% milk chocolate couverture
6 g leaf gelatin 180 blooms
36 g water
210 g 35% fat whipped cream
METHOD:
Make a dry caramel, uncook using the water and cream previously heated to 80°C.
Wait five minutes for the mixture to cool and pour in the egg yolks.
Heat to 80°C then pour over the milk chocolate. Once the mixture is smooth, add the melted gelatin.
Place in the refrigerator. Once the mixture reaches 20°C, gently fold in the whipped cream.
INGREDIENTS
270 g whole milk
60 g sugar
240 g egg yolks
840 g 35% fat whipped cream
540 g Madagascar 64% couverture chocolate
METHOD:
Bring the milk and sugar to the boil and pour over the egg yolks.
Cook in a bain-marie at 80°C, then whisk until cool.
Add the whipped cream, then the melted chocolate (45/50°C).
INGREDIENTS
Approx. 1,200 g 68% dark couverture chocolate
Small chocolate boats as required
METHOD:
In a plastic mold 14 cm in diameter, brush a chocolate shell with tempered chocolate. Make little boats to use as decorations. Pour the caramel mousse into the base and chill in the refrigerator. Then pipe the chocolate mousse using a Saint-Honoré nozzle, forming small waves. Decorate with the chocolate boats.