Splash

Chocolate mousse and chocolate ganache gives a smooth melt in the mouth and my idea is to enhance the sweet and creamy flavor from chocolate and Chantilly. Endlessly enjoyed by crispy cookies.

 

Chocolate sponge

ingredients preparation
  • 70g
    Sugar muscovado
  • 64g
    eggs
  • 60g
    Egg yolk
  • 69g
    almond powder
  • 92g
    Egg whites
  • 50g
    Sugar muscovado
  • 0.12g
    salt
  • 0.01g
    Citrique acide
  • 35g
    flour T45
  • 17g
    DCP-22EXBRU
  • 35g
    butter
  • 23g
    CWD-Q1EVOC

Whip almond powder together with the first muscovado sugar egg yolk and whole egg

Melt butter and chocolate

Whip egg white with second muscovado sugar, salt and acid

Fold the egg white into the almond mix

Fold in flour mix

Add the warm chocolate –butter mix

Spread in 4040 frame 

Bake 8 min in oven at 180℃

Chocolate cookie

ingredients preparation
  • 150g
    almond powder
  • 138g
    flour T45
  • 150g
    icing sugar
  • 150g
    butter
  • 0.5g
    salt
  • 20g
    DCP-22EXBRU
  • 5g
    NCB-HD703-CA

Mix together all the ingredients. Separate between two guitar sheets 2mm.cut the 6.5mm round shape.

Bake at 180℃ between two silpat 7 to 8 minute.

Fresh banana

ingredients preparation
  • 700g
    Fresh banana (peeled)
  • 0.7g
    ascorbic acid

Cut the banana small dice 

Mix with ascorbic acid

Chocolate mousse

ingredients preparation
  • 140g
    Whole milk
  • 0.7g
    carob gum
  • 6g
    gelatin leaves
  • 25g
    CHD-N66MEX
  • 40g
    CWD-Q1EVOC
  • 55g
    Sugar muscovado
  • 20g
    water
  • 92g
    egg whites
  • 1g
    salt
  • 0.1g
    Citric acid
  • 100g
    Whipping cream 35%

Boil milk and carob gum, pour over the chocolate, soaked gelatin and mix

Add salt and acid to egg whites

Whip with a syrup cook to 110℃ 

While still warm, fold stiff whites into chocolate base.

Fold in to the chocolate base

Chocolate ganache

ingredients preparation
  • 94g
    soya milk
  • 14g
    Whipping cream 35%
  • 10g
    CHM-Q41ALUN
  • 60g
    CWD-Q1EVOC
  • 28g
    butter

Boil the milk and cream, add to rest of ingredients and mix with the hand blender 

Mascarpone Chantilly

ingredients preparation
  • 60g
    milk
  • 230g
    Whipping cream 35%
  • 75g
    CHW-N34ZEPH
  • 80g
    mascarpone
  • 2g
    lemon zest

Warm milk and Lemon zest. add couverture and mix.

Mix mascarpone and some liquid cream and add remaining cream.

Leave to cool 5℃. Whipped before application.

Assembly and finishing

Place the round shape of cake on the cookie

Cover with the chocolate belt surrounding it.

Pipe the mascarpone Chantilly on top of the center and stamp with the frozen design stamping for splash.

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