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Méthodes

For 11 pieces

Cherry brownies

72 g cream

25 g caster sugar

62 g couverture chocolate (Felchlin Maracaibo Clasificado 65%)

126 g egg white

57 g caster sugar

84 g egg yolk

124 g hazelnut flour

A few cherries

Boil the cream with the sugar and couverture chocolate to make a ganache.

Whisk the egg whites to form stiff peaks. Add the egg yolks to the whites a little at a time. Gently fold the cooled ganache into the eggs.

Add the hazelnut flour. Transfer to 6 cm x 4 cm moulds (approximately 189 g in each) and add the frozen cherries. Bake at 180 °C for 25 minutes.

 

Milk chocolate mousse with Valrhona Guanaja 41% chocolate

222 g milk couverture chocolate (Valrhona Guanaja 41%)

45 g caster sugar

30 g water

60 g egg yolk

50 g egg

2.4 g gelatine

7.2 g water

228 g whipped cream

Melt the chocolate. Mix the sugar with 30 g of water and bring to the boil.

Add the egg yolks and allow to cool completely. Mix 50 g of egg with the melted chocolate. Mix the gelatine with 7.2 g of water, then add to the egg/chocolate mix. Whip the cream and mix into the other ingredients.

 

Hazelnut croquant

12.5 g caster sugar

2.5 g water

12.5 g chopped hazelnuts

10 g couverture chocolate         (Felchlin Maracaibo Clasificado 65%)

Make a caramel with the sugar and water. Add the warm hazelnuts to the caramel and cook for a few minutes. Melt the chocolate and add it to the cooled hazelnut caramel. Mix to ensure that all of the hazelnuts are properly coated with the chocolate.

 

Hazelnut ice cream

120 g Valrhona hazelnut praline

3.2 g gelatine

10.6 g water

60 g cream

180 g Valrhona Absolut Cristal topping

20 g water

A few roasted almonds

Warm the hazelnut praline. Add the gelatine and 10.6 g of water. Bring the cream to the boil and mix with the praline. Melt the chocolate, add 20 g of water, then combine with the prepared mixture using a mixer.

 

Assembly

Divide the mousse between silicone savarin moulds. Decorate with the hazelnut croquant then seal with a disk of brownie. Put this in the freezer.

To serve, cover the savarin with the glace noisette, the hazelnut ice cream and a few pieces of chocolate. Decorate with roasted almonds.

Member author
Andreas ACHERER

Andreas Acherer is 28 years old. He created with his wife Barbara, the pastry and candy store "Acherer Patisserie. Blumen" in Bruneck. Thanks to an innovative concept, Andreas became one of the most famous pastry cook of Italy. His creations delight every day an international public. The permanent [...]

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