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  1. Home
  2. Ruby Cabosse Praline - Rosé Champagne

Gold digger - plated dessert petit entremet

Recipe

Created by
  • Jodie Van Der Velden - CHOCOLATIER AT JOSOPHAN’S FINE CHOCOLATES
  1. LIGHT GOLD MOUSSE
  2. PASSION FRUIT CREAM INSERT
  3. CRUNCHY BASE
  4. GOLD GLAZE
  5. ALMOND MALT CRUMBS
  6. WHIPPED MILK CHOCOLATE GANACHE
  7. GOLD PRALINE CAKE

LIGHT GOLD MOUSSE

ingredients preparation
  • 80g
    egg yolks
  • 50g
    caster sugar

Beat together until light and creamy.

  • 250g
    thick cream
  • 250g
    Whole milk

Bring to simmer. Slowly pour over previous mixture while beating.

Return mix to saucepan. Heat gently until 82°C. Stir base to prevent sticking. Remove from heat.

  • 2g
    softened gold gelatin leaf
  • 3g
    crushed sea salt flakes

Add.

  • 300g
    CHK-R30GOLD

Pour over previous mixture while passing it through mesh strainer.
Combine.
 

  • 250g
    thick cream

Whip lightly. Fold in at 30°C.

Pipe into flexi mould.
Add frozen passion fruit cream insert and a round of crunchy base. Level mousse around base and freeze.
 

PASSION FRUIT CREAM INSERT

ingredients preparation

Hydrate gelatin leaf in cold water until soft. Squeeze. Set aside.

  • 180g
    thick cream
  • 80g
    caster sugar

Bring to boil. Simmer for ± 3 minutes.

  • 45g
    passion fruit juice

Add. Simmer for ± 2 minutes.

  • 1g
    softened gold gelatin leaf

Add.

Pipe into small flexi moulds. Let cool slightly.
Sprinkle freeze-dried passion fruit pieces covered in cocoa butter over passion fruit cream. Freeze.
 

CRUNCHY BASE

ingredients preparation
  • 38g
    PRA
  • 38g
    pure macadamia paste
  • 50g
    M-7PAIL
  • 20g
    roasted buckwheat

Mix together.

  • 70g
    CHK-R30GOLD
  • 25g
    811NV

Melt and add.

Spread into frame of 2 mm thick. Cut rounds of base smaller than the base of petit entremets using a cookie cutter.

GOLD GLAZE

ingredients preparation

Hydrate gelatin leaf in cold water until soft. Squeeze. Set aside.

  • 280g
    caster sugar
  • 145g
    caramel water*
  • 280g
    liquid glucose

Bring to a boil.

*Caramel water: Dry-caramelise 100 g of caster sugar. Deglaze with 125 g heated water. Strain. Add additional water
to reach 145 g total.
 

  • 270g
    condensed milk
  • 22g
    softened gold gelatin leaf

Add. Stir gently.

  • 380g
    CHK-R30GOLD

Pour over previous mixture while passing through mesh strainer.

Add golden shimmer powder to liking. Pour over frozen petit entremet at 35°C.

ALMOND MALT CRUMBS

ingredients preparation
  • 65g
    caster sugar
  • 90g
    powdered almond meal
  • 40g
    flour
  • 3g
    ground sea flakes
  • 65g
    unsalted butter

Combine. Bake at 180°C until lightly golden. Let cool.

  • 25g
    malt powder

Add and blend until desired consistency is reached.

WHIPPED MILK CHOCOLATE GANACHE

ingredients preparation
  • 125g
    thick cream
  • 25g
    honey

Bring to a boil.

  • 265g
    C823NV
  • 25g
    GIA

Mix together. Pour over previous mixture.

Cool slightly. Whip with beater until lighter in colour.
Pipe onto plate with entremets.
 

GOLD PRALINE CAKE

ingredients preparation
  • 200g
    brown sugar
  • 55g
    caster sugar
  • 165g
    whole egg(s)

Beat together.

  • 275g
    Whole milk

Add.

  • 150g
    butter
  • 75g
    CHK-R30GOLD

Melt together.

  • 75g
    PRA

Add.

  • 200g
    flour
  • 15g
    baking powder
  • 5g
    ground sea salt

Fold in.

Pour in lined pan and bake at 160°C. Leave it moist in centre.
Cut a round of cake and serve under mousse entremets. Or plate torn cake pieces next to entremets.
 

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