CHOCOLATE & PASTRY

RECIPES


Delice Chocolat Pistache

  • COMPOSITION 1 : DARK CHOCOLATE BISCUIT
  • 180g egg white
  • 75g granulated sugar
  • 150g butter
  • 120g egg yolk
  • 75g granulated sugar
  • 50g flour
  • 50g corn starch
  • 200g Noir Selection C501/J
  • COMPOSITION 2 : CROUSTILLANT PRALINE
  • 150g Patisfrance Crousticrepe
  • 150g Hazelnut Praliné 50
  • 90g Lait Selection 03X5/J
  • COMPOSITION 3 : COMPOTE OF RASPBERRIES
  • 300g frozen broken raspberries
  • 150g granulated sugar
  • 4g yellow pectin
  • Composition 4 : Pistachio cream
  • 400g fresh cream 35%
  • 100g egg yolk
  • 50g granulated sugar
  • 80g pistachio paste without sugar
  • 4g gelatine (leaves)
  • COMPOSITION 5: CHOCOLATE MOUSSE MADE WITH NOIR CHOCOLATE MOUSSE MADE WITH NOIR COLLECTION PERU 64
  • 500g Noir Collection Peru 64
  • 280g egg yolk
  • 60g milk
  • 100g fresh cream
  • 125g granulated sugar
  • 880g whipped cream
  • --
  • COMPOSITION 6 : GLAZING OF PRALINE CHOCOLATE
  • 100g milk
  • 220g fresh cream
  • 180g Noir Selection C501/J
  • 230g Puratos Miroir Neutre
  • 10g gelatine (leaves)
  • 230g Almond Praliné 50

Composition 1 : Dark chocolate biscuit 

Whisk the egg white and 75g granulated sugar together, and then add the melted chocolate. Mix the egg yolk with creamy butter. 
Blend with the remaining 75g granulated sugar. 
Sieve the flour and starch, add to mixture and mix gently.
Pour the mixture onto baking paper and bake at 180°C for + /- 20 minutes.

Composition 2 : Croustillant Praliné

Mix all ingredients together and pour directly on baked biscuit.
Place in freezer at - 30°C. 

Composition 3 : Compote of raspberries 

Bake all ingredients and place in fridge (+ 4°C) 

Composition 4 : Pistachio cream 

Mix all ingredients together and let poach at 85°C.  
Add the gelatine and sieve.  
Cool down and pour in circles with a diameter of 16 cm.
When cooled, freeze at  - 30°C. 

Chocolate Mousse made with Noir Collection Peru 64

Realize a pâte a bombe with the milk, cream, sugar and egg yolk.
Heat until 85°C, then whisk with mixer to cool down.
Add the hot melted chocolate and the whipped cream.
Use the chocolate mousse immediately after mixing to prepare the desserts.

Composition 6 : Glazing of praliné chocolate