Almond and chocolate alliance
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.
- Level:
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Medium
Chocolate sponge
Ingredients: Chocolate sponge
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3.5 ozEgg yolks
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7.1 ozWhole egg(s)
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7.1 ozSugar
Preparation: Chocolate sponge
Beat the egg yolks with sugar until white.
Ingredients: Chocolate sponge
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6.3 ozEgg white
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0.9 ozSugar
Preparation: Chocolate sponge
Whisk together until it stands in peaks.
Ingredients: Chocolate sponge
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3.0 ozFlour
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1.1 ozCocoa powder
Preparation: Chocolate sponge
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
Ingredients: Almond milk bavarois
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5.3 ozMilk
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1.3 ozSugar
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3.2 ozEgg yolks
Preparation: Almond milk bavarois
Prepare a crème Anglaise.
Ingredients: Almond milk bavarois
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2.1 ozMelted gelatin
Preparation: Almond milk bavarois
Add and mix in.
Ingredients: Almond milk bavarois
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4.2 ozAlmond milk
Preparation: Almond milk bavarois
Add and leave to cool.
Ingredients: Almond milk bavarois
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3.2 ozItalian meringue
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10.6 ozHalf whipped cream 35%
Preparation: Almond milk bavarois
Incorporate.
Pour into Saphir Savarin Flexipan moulds (60 x 40 cm). Place in a very cold refrigerator until set.
Feuilletine praliné
Ingredients: Feuilletine praliné
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3.5 ozM-7pail
Preparation: Feuilletine praliné
Mix together, leave to crystallise and cut out with a cutter of your choice.
Chocolate mousse
Ingredients: Chocolate mousse
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5.6 ozEgg yolks
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5.6 ozSugar
Preparation: Chocolate mousse
Prepare a pâte à bombe.
Ingredients: Chocolate mousse
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4.9 ozWhipped cream
Preparation: Chocolate mousse
Add.
Ingredients: Chocolate mousse
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11.3 ozSaothome
Preparation: Chocolate mousse
Melt and add.
Ingredients: Chocolate mousse
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1.1 lbWhipped cream 35%
Preparation: Chocolate mousse
Fold in gently.
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