Madascar ganache, nuts and forest fruit cake

Created by

  • Alexandre Bourdeaux - Chef and owner of Pastry&Chocadvice Belgium
level 3

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.

Madascar ganache, nuts and forest fruit cake

Recipe components

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

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.

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.