Recipes: Choc Intense - David Pasquiet
Choc Intense
Chocolate shortbread pastry
150g icing sugar
40g cocoa
290g butter
200g eggs
500g flour
100g sugar
20g fleur de sel
- Mix the icing sugar and the cocoa.
- Add the remaining ingredients.
- Roll out to a thickness of 5 mm and cook for 15 minutes at 200°C.
Crunch
205g chocolate shortbread pastry
70g Pailleté feuilletine
50g melted butter
60g untempered couverture
- Chop the chocolate shortbread pastry.
- Mix it with the feuilletine
- Add the melted butter and the untempered couverture.
- Fill 14x14 cm and 5mm high frames.
Chocolate biscuit
330g marzipan
260g icing sugar
270g yolks
180g egg
400g egg whites
160g sugar
130g flour
130g cocoa
130g melted butter
- Mix the marzipan, icing sugar, egg yolks and eggs, to a smooth paste.
- Whisk the egg whites and sugar.
- Add 1/3 of these egg whites to the marzipan mixture.
- Add the sifted cocoa.
- Carefully add the rest of the egg whites and finally, the melted butter.
- Cook at 200°C for 30 minutes.
- Cut the biscuit to 14 x 14 cm, 1cm thick.
Syrup
100g sugar
50g water
50g Satsuma mandarin juice
25g Edelweiss eau de vie
- Boil the sugar and water.
- When cold, add the mandarin juice and eau de vie.
Mandarin Satsuma marmelade
375g Satsuma mandarins
100g sugar
100g mandarin Satsuma juice
3.5g pectin NH
50g sugar
- Blanch the whole mandarins x3.
- Thinly slice and remove pips.
- Stew the fruit on a low heat with the sugar, pectin and juice.
Chocolate Cream
300g milk
100g cream
40g nibs
50g sugar
4g pectin X58
230g Cacao Barry Cuba dark couverture
- Heat the cream, milk and the nibs to 40°C.
- Add the mix of sugar and pectin.
- Bring to the boil and pour on the chocolate.
Chocolate mousse
300g cream
30g trimoline
2 gelatine sheets
200g Cacao Barry Cuba dark couverture
150g Cacao Barry Or Noir chocolate
120g egg yolks
22g butter
450g whipped cream
- Boil the cream with the trimoline.
- Add the softened gelatine sheets and pour onto the dark couvertures.
- At 60°C add the yolks. At 40°C add the butter.
- Next, add the whipped cream.
Chocolate icing
204g cream
153g water
306g sugar
153g glucose
102g cocoa
13g gelatine sheets
- Cook at 105°C
- At 70°C add the gelatin.
Finishing
- Take a biscuit, insert in a frame 14x14x 3cm.
- Lightly drench the biscuit with the sirop.
- Pour 160 gr of chocolate cream onto the biscuit.
- Place in the shock freezer for 10 minutes.
- Layer a second biscuit on top and lightly drench.
- Finish with the mandarin Satsuma marmelade.
- Place in the shock freezer.
Assembly :
- Insert the crunch in 15x15x4,5cm frame.
- Fill with 1 cm of chocolate mousse.
- Insert the assembled biscuit, cream and mandarin.
- Finish filling with mousse.
- Smooth
- Ice with the chocolate icing.