Almond and chocolate alliance

level 2

Tenderness of Easter. This recipe features delicate flavours of almond milk in a smooth silky bavarois. A dark chocolate mousse and a praline crunch create depth and contrast.

Recipe components

Chocolate sponge

IngredientsPreparation
  • 100g
    egg yolks
  • 200g
    whole egg(s)
  • 200g
    sugar

Beat the egg yolks with sugar until white.

  • 180g
    egg white
  • 25g
    sugar

Whisk together until it stands in peaks.

  • 85g
    flour
  • 30g
    cocoa powder

Sieve and mix the flour and cocoa powder. Fold into the egg yolk mixture then fold in the whites.

Spread onto a 60 x 40 cm baking sheet and bake for 12 minutes at 180°C.

Almond milk bavarois

IngredientsPreparation
  • 150g
    milk
  • 37g
    sugar
  • 91g
    egg yolks

Prepare a crème Anglaise.

  • 60g
    melted gelatin

Add and mix in.

  • 120g
    almond milk

Add and leave to cool.

  • 90g
    Italian meringue
  • 300g
    half whipped cream 35%

Incorporate.

Pour into Saphir Savarin Flexipan moulds (60 x 40 cm). Place in a very cold refrigerator until set.

Feuilletine praliné

IngredientsPreparation

Mix together, leave to crystallise and cut out with a cutter of your choice.

Chocolate mousse

IngredientsPreparation
  • 160g
    egg yolks
  • 160g
    sugar

Prepare a pâte à bombe.

  • 140g
    whipped cream

Add.

Melt and add.

  • 500g
    whipped cream 35%

Fold in gently.