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AMBER BISCUIT MOELLEUX

Complexity level  

For 24 parts of 80g

  1. Caramel Biscuit Moelleux
  2. Crunchy Almond Couverture 
  3. Praliné Emulsion
  4. Amber & Coffee Crémeux
  5. Amber Chocolate and Vanilla Mousse
  6. Thin Amber Chocolate Disc
  7. Milk Chocolate Velvet
  8. Glossy Spray Glaze
  1. Belcolade
  2. Recipes
  3. Amber Biscuit Moelleux
1 Caramel Biscuit Moelleux
Ingredients
  • Butter 82% fat 105 g
  • Eggs 105 g
  • Egg yolks 45 g
  • Sugar 55 g
  • Cake flour 55 g
Preparation
  • Melt the butter together with the Belcolade Selection Amber Cacao-Trace chocolate.
  • Whisk together the eggs, egg yolks, and sugar. Add the flour and mix until combined.
  • Incorporate the melted butter and chocolate mixture.
  • Pour into a 25 x 25 cm frame.
  • Refrigerate for at least 4 hours.
  • Bake at 165°C (329°F) for 14 to 16 minutes.
  • Blast chill and freeze.
  • Cut into 5 cm rounds using a pastry cutter and reserve in the freezer.
2 Crunchy Almond Couverture
Ingredients
  • PatisFrance Praliné Amande 50 g
  • Corn oil 50 g
  • Roasted blanched almonds 250 g
Preparation
  • Melt the Belcolade Selection Amber Cacao-Trace and Belcolade Pure Cocoa Butter Cacao-Trace separately.
  • Combine with the remaining ingredients and mix until homogeneous.
  • Use a toothpick to dip the biscuit moelleux into the coating.
  • Allow to crystallize and reserve in the freezer until needed.
3 Praliné Emulsion
Ingredients
  • PatisFrance Praliné Amande 125 g
  • PatisFrance Praliné à l'Ancienne 125 g
  • Water 100 g
Preparation
  • Mix all ingredients with a spatula until smooth.
  • Pipe 7 g into a Silikomart lollipop mold.
  • Freeze until needed.
4 Amber & Coffee Crémeux
Ingredients
  • Espresso coffee 50 g
  • Gelatin 2 g
  • Water 10 g
  • Cream 35% fat 100 g
Preparation
  • Bloom the gelatin in cold water.
  • Heat the espresso coffee and dissolve the bloomed gelatin in it.
  • Pour over the chocolate and blend until smooth.
  • Add the cream and emulsify.
  • Deposit 8 g over the praline emulsion.
5 Amber Chocolate & Vanilla Mousse
Ingredients
  • Cream 35% fat 250 g
  • Gelatin 8 g
  • Water 40 g
  • Cream 35% fat whipped 350 g
  • Vanilla bean 1 pc
Preparation
  • Bloom the gelatin in the water.
  • Bring the cream and vanilla to a boil.
  • Add the gelatin and pour over the chocolate.
  • Blend until smooth and homogeneous.
  • Allow the mixture to cool to 32°C (90°F).
  • Fold in the lightly whipped cream.
6 Thin Amber Chocolate Disc
Ingredients
Preparation
  •  Melt the chocolate to 45°C (113°F).
  • Temper and spread between two plastic sheets.
  • Allow it to partially crystallize.
  • Cut into 5 cm diameter discs.
  • Allow to fully crystallize before use.
7 Assembly
Ingredients
Preparation
  • Pipe 30 g of Amber chocolate and vanilla mousse into a Silikomart Goutte 55 mold.
  • Insert the prepared center and freeze until completely set.
  • Dip the biscuit moelleux into the crunchy almond coating and allow it to crystallize.
  • Prepare 5 cm discs of tempered Belcolade Selection Amber Cacao-Trace between two guitar sheets.
  • Attach one chocolate disc to the base of each biscuit using a small amount of glucose syrup.
  • Unmold the frozen mousse and spray with a milk chocolate velvet mixture (50% cocoa butter and 50% Belcolade Lait Selection) using a low-pressure spray gun.
  • Return to the freezer to set.
  • Spray with PatisFrance MiroirPlus Neutral Glaze, heated to 60°C (140°F) and diluted with 10% water.
  • Place the mousse on top of the biscuit moelleux.
  • Finish with a shortcrust pastry flower.

Created by Alessandro Nirchio and Marco Antoniazzi

Discover this recipe and explore how Belcolade Selection Amber Cacao-Trace can transform any pastry into a distinctive signature creation through its unique caramel profile and exceptional versatility.

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