L'Exquise
(Created by Philippe Bertrand and Philippe Marand - Technical advisors CHOCOLATE ACADEMY™ center France)
Cocoa biscuit
| Ingredients | Preparation |
|---|---|
|
200 g
egg yolks
500 g eggs 400 g granulated sugar |
Whip up. |
|
320 g
egg white
160 g sugar |
Whip up and add. |
|
120 g
flour
120 g cocoa powder Callebaut CP |
Sieve over the mixture. |
| Smooth out on baking trays and bake for 10 minutes at 200°C. | |
Crème anglaise
| Ingredients | Preparation |
|---|---|
|
780 g
milk
240 g egg yolks 160 g sugar |
Make into anglaise and poach at 85°C. |
Cappuccino cream
| Ingredients | Preparation |
|---|---|
|
450 g
crème anglaise
750 g |
Mix. |
| 710 g liquid cream | Add at 30°C. |
| 60 g | Chop finally into the mousse and add. |
Extra-bitter chocolate cream
| Ingredients | Preparation |
|---|---|
|
670 g
crème anglaise
485 g extra-bitter chocolate Callebaut 70-30-38NV |
Mix. |
| 950 g liquid cream | Whip up lightly and mix in at 35°C. |
Chocolate decoration
| Ingredients | Preparation |
|---|---|
| Dark Chocolate |
Spread out with a comb on 'guitar paper'. Leave to crystallise. Roll up while the chocolate is still flexible. Allow to harden and remove the paper. |
