So’Choc cube, caramel and vanilla tartlet
Composition (for six 16 cm diameter, 4 cm thick entremets)
Add the butter and icing sugar to a mixer fitted with a flat beater and mix until smooth.
Then add the salt and tempered eggs.
Finally, add the sifted flour and hazelnut powder, then fraiser the dough, without kneading.
Roll the dough out into a square and cover with cling film.
Set aside at 4°C for at least 2 hours before use.
Dry caramelize the sugar.
Cool the caramel with pre-warmed fresh cream and add the glucose syrup.
Cook together at 105°C.
When cooked, incorporate the semi-salted butter using a hand mixer, until the mixture is perfectly smooth and silky.
Pour the caramel into a container and cover with cling film.
Set the caramel aside at 4°C for at least 12 hours before whipping.
Stiffen the egg yolks with the sugar, add the cornflour and mix with the milk, which has been pre-warmed and infused with the split vanilla pod.
Whisk until it starts to boil.
Remove from the heat and add the So'Choc chocolate and butter.
Pour the cream into a container and cover with cling film. Cool rapidly.
Once completely cooled, mix the cream with a hand mixer until smooth, silky and creamy.
Serve using a piping bag with a nozzle.
Mix the 380g of sugar and the almond powder in a mixer fitted with the whisk attachment. Gradually add the whole eggs, beating the mixture on the second speed.
Once the mixture has stiffened, add the sifted flour, then the cooled melted butter and mix using a spatula.
Add the stiffened egg whites and the 50 g of sugar, then finish mixing, still using the spatula.
Lay the biscuit dough over Silpat mats, applying 600 g per mat.
Bake at 220°C for about 5 minutes. Cover and set aside at 4°C or in the freezer.
Make a ganache using the cream, milk, invert sugar, honey and So'Choc chocolate.
Mix the ganache using a hand mixer until smooth.
Once the ganache has reached 45°C, add the 'yoghurt texture’ whipping cream and combine using a spatula.
Caution: make sure the mousse is semi-liquid when used. Besides making it easier to mold, this is what gives that melt-in-the-mouth texture when it is eaten.
Pour the mousse into 3.5 cm cube-shaped silicone moulds, using 30 g per mold.
Cover the molds in a PVC sheet and freeze immediately after molding.
Mix the melted cocoa butter with the melted chocolate.
Add the black food coloring, mix and pass through a sieve.
Apply at a maximum of 40°C onto a frozen surface.
For around 24 tartlets
Make a 3 mm thick base using the sweet hazelnut dough.
Cut out circles 6 cm in diameter, 2 cm thick.
Blind bake the casings on a Silpain sheet at 175°C.
Once completely cooled, spoon a thin layer of whipped caramel on the bottom and place a small almond Joconde biscuit disc directly on top.
Using a piping bag fitted with a nozzle, pipe the So'Choc vanilla cream to the brim of the tartlet.
Immediately after, stick a small cube of frozen So'Choc mousse into the cream.
Finish by applying the black spray gun layer.
Horizon is a window into Stéphane Leroux's creative universe, combining sources of inspiration such as his home region, art (notably Cubism and Art Brut), architecture, and the points of intersection of all four elements. Taking inspiration from this universe, the So'choc chocolate only serves to enrich it in return, making for a visually striking and tasty creation.
