Madagascar ganache, nuts and forest fruit cake
This pastry recipe may require some advanced patisserie skills, but it's definitely worth trying. Haute patisserie surprises with a variety of flavours and textures that spoil the taste buds second after second. And at the same time, the flavours should complement each other in a wonderful harmony or an exciting contrast. For this recipe, Single Origin chocolate Madagascar plays the lead role and is paired with hazelnut, pistachio and forest fruit flavours.
Recipe
Pistachio dacquoise
| ingredients | preparation |
|---|---|
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Whisk the egg whites with the sugar. |
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Mix all the dry ingredients. Sieve them and fold gently with the whisked egg whites. Then arrange in a 40 x 60 oven-proof dish and bake for 20 minutes at 180°C. |
Praliné mousse
| ingredients | preparation |
|---|---|
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Boil the milk. |
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Mix together. Add to the boiling milk to make a pastry crème. |
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Remove from the heat and add the Mycryo and PRAMA. Cool down. |
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Fold in the whipped cream using a spatula. |
Chocolate biscuit without flour
| ingredients | preparation |
|---|---|
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Melt the chocolate with the butter. |
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Add the egg yolks and the egg whites whisked with the sugar. Bake at 220°C for 6 minutes in a ventilated oven. |
Fruits of the forest gelatine
| ingredients | preparation |
|---|---|
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Heat the fruit purée. Add the syrup and the dissolved fruit gelatine. |
Madagascar ganache
| ingredients | preparation |
|---|---|
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Prepare egg custard. |
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Pour it over the chocolate. |
Vanilla chantilly cream
| ingredients | preparation |
|---|---|
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Heat the cream to 50°C. |
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Add. Leave to cool for 6 hours, until it can be whisked. |
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… And whisk it, adding the sugar. |
Finishing and presentation
In a 60 x 40 frame, insert the pistachio dacquoise, cover it with the praliné mousse. Melt the fruit gelatine into a Flexipan and freeze it. Insert the chocolate biscuit without flour in the frame and cover with a thin layer of mousse praline. Cover it with the frozen fruit gelatine. Then pour the warm ganache over the dessert, let set and add the vanilla Chantilly cream. |