NIGHT
GOWN

Complexity level

Makes 6 desserts

Composition

Shortbread
Hazelnut Chocolate Shortbread
Chocolate Ganache
Almond Orange Cremeux
Chocolate Mousse

Steps

1 Shortbread

Ingredients

Belcolade Cocoa Powder 22-24% Cacao-Trace 46 g

Butter 300 g

Eggs 100 g

Brown sugar 90 g

Coconut sugar 90 g

Hazelnut in Powder PatisFrance 90 g

Flour T55 400 g

Salt 5 g

Preparation

Roast the hazelnut in powder until getting a homogeneous brown color. Cool down. Cream the butter, sugars then add the eggs, the flour and the salt.
Spread out and let rest for a whole night in the fridge. Cut out 12-cm circles.
Bake in a ventilated oven for 10 minutes.

2 Hazelnut Chocolate Shortbread

Ingredients

Belcolade Expression So'Choc Cacao-Trace 50 g

Butter 12 g

Pralirex Hazelnut 45 g

Praliné Collection Hazelnut IGP Piémont 62% 60 g

Baked shortbread 160 g

Roasted and crushed Noisettes Blanchies PatisFrance 35 g

Preparation

Blend the melted chocolate with the soft butter. Add the hazelnut pure paste and the praliné. Add the baked shortbread and the crushed hazelnuts. Spread out in circles of 7-cm of diameter at 3-mm thickness. Set aside at 4°C.

3 Chocolate Ganache

Ingredients

Belcolade dark chocolate Origins Noir Papua New Guinea 73% Organic Cacao-Trace 100 g

Liquid cream 125 g

Whole milk 125 g

Egg yolks 50 g

Sugar 25 g

Preparation

Bring to a boil the cream with the sugar then pour on the chocolate.
At 45°C, add the butter and blend.

4 Almond Orange Cremeux

Ingredients

Belcolade Cocoa Butter Cacao-Trace 7 g

Liquid cream 180 g

Vanilla Pod PatisFrance 1 pc

Sugar 15 g

Egg yolks 30 g

Whole eggs 15 g

Linnolat Couverture Amande Cacao-Trace 75 g

Butter 35 g

Flower blossom 3 g

Preparation

Soak the gelatin in the cold water. Mix the egg yolks, whole eggs and sugar. Bring to a boil the cream, vanilla and pour on top of the previous preparation. Make a custard cream. Pour on top of the chocolate and the cocoa butter. Blend, then once the cream reaches 35°C, add the butter and the flower blossom.
Pour the required quantity in each mold, let crystallize in the fridge then freeze.

5 Chocolate Mousse

Ingredients

Chocolate ganache 200 g

Whipped liquid cream 100 g

Preparation

Blend the ganache at 30°C with the whipped cream.

6 Assembly & Finishings

Ingredients

Preparation

In 7-cm diameter and 1.5-cm high tart circles, place the hazelnut shortbread to a 2-mm thickness.
Fill with the chocolate ganache.
Place the disk of chocolate shortbread.
Using the Miroir Plus Chocolat Blanc Cacao-Trace PatisFrance, glaze the sphere of orange cremeux
Using the Miroir Plus Chocolat Noir PatisFrance, glaze the sphere of chocolate mousse.
Decor with a gold leaf.

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