Preparation
Ingredients
Recipe
Download pdf (4kB)Chocolate Pain de Gènes
Marzipan 50% 190g
Whole eggs 225g
Flour type 45 30g
Baking powder 6g
Dark chocolate Sinfonia 68% 115g
Butter 55g
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Chocolate pearls 75g
Soft the tempered marzipan by adding gradually the eggs into the mixing bowl. Heat up in the bain-Marie until 55ºC and with until soft peak. Meantime melt chocolate with butter at 55ºC. Add a small part of the whipped marzipan mixture into the melted chocolate/butter mixture and add the remaining part. Fold in the flour sifted with the baking powder, spread the pearls in the top, pour into the ring mold and bake at 180ºC. When cook, let cool down, unmold and
cut the sponge in slices to fit into the ring mold form.
Chocolate cream
Dark chocolate Sinfonia 68% 290g
Milk 300g
Neutral glaze 300g
Make a perfect emulsified ganache with the boiling milk and melted chocolate. Add the neutral glaze heated up until 70ºC. Mix well and reserve into the refrigerator.
Pralin delicrisp Classic
After softening the delicrisp, spread a thin layer on the surface of the sponge.
Vanilla Crème brûlée
Heavy cream 35% 600g
Milk 120g
Vanilla pod 3
Sugar 120g
Egg yolks 120g
Gelatin 8g
Hydrate the gelatin in cold water. Make a crème anglaise with cream, milk, vanilla, sugar and egg yolks (85ºC). Add the melted gelatin, pass through the hand blender and pour into the silicone form. Freeze.
Light dark chocolate mousse
Milk 320g
Heavy cream 35 % 640g
Dark chocolate Sinfonia 68% 375g
Gelatin 5g
Hydrate the gelatin into cold water. Bring the milk to a boil, add the melted gelatin and pour gradually the hot mixture into the chocolate to create a good emulsion. Pass through the hand mixer and when temperature reach 45/50ºC, add the whipped cream. Mold and freeze.
Mirror Dark chocolate glaze
Melt the mirror at 45ºC and glaze.
Decoration
White sugar dough
