Madascar ganache, nuts and forest fruit cake

Created by

  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

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 instructions

Quantity
g
(Fill in the desired quantity and recalculate)

Pistachio dacquoise

IngredientsPreparation
  • 415g
    egg white
  • 130g
    sugar

Whisk the egg whites with the sugar.

  • 330g
    icing sugar
  • 220g
    pistachio powder
  • 110g
    almond powder

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

IngredientsPreparation
  • 540g
    milk

Boil the milk.

  • 105g
    egg yolks
  • 45g
    cornflour
  • 180g
    sugar

Mix together. Add to the boiling milk to make a pastry crème.

Remove from the heat and add the Mycryo and PRAMA. Cool down.

  • 450g
    whipped cream

Fold in the whipped cream using a spatula.

Chocolate biscuit without flour

IngredientsPreparation
  • 225g
    CHD-Q67MAD
  • 85g
    butter

Melt the chocolate with the butter.

  • 80g
    egg yolks
  • 180g
    egg white
  • 60g
    sugar

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

IngredientsPreparation
  • 150g
    gelatin mass
  • 1250g
    fruits of the forest
  • 120g
    golden syrup

Heat the fruit purée. Add the syrup and the dissolved fruit gelatine.

Madagascar ganache

IngredientsPreparation
  • 380g
    cream
  • 40g
    sugar
  • 100g
    egg yolks

Prepare egg custard.

  • 200g
    CHD-Q67MAD

Pour it over the chocolate.

Vanilla chantilly cream

IngredientsPreparation
  • 1500g
    cream

Heat the cream to 50°C.

  • 3
    vanilla bean

Add. Leave to cool for 6 hours, until it can be whisked.

  • 250g
    sugar

… 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.