By Baptiste Villefranque
Ingredients
Cocoa Shortbread
- Candia Professional Signature Gourmet Butter 300gr
- White sugar 175gr
- eggs 3pcs
- white flour t55 600gr
- cocoa powder 25gr
- Total 1240gr
Chocolate Sponge
2 trays 40*60cm
- eggs 780gr
- sugar 1046gr
- Candia Professional Signature Gourmet Cream 40% 380gr
- flour t55 740gr
- baking powder 15gr
- Candia Professional Signature Gourmet Butter 210gr
- cocoa powder 40gr
- Total 3211gr
Dark Chocolate Mousse
- Candia Professional Whole Milk 525gr
- gelatin 180bloom 9gr
- Chocolate 70% or 66% (Valrhona) 750gr
- Candia Professional Signature Gourmet Cream 40% 1200gr
- Total 2484gr
Cherry Jelly
- cherry puree 750gr
- white sugar 45gr
- xanthan gum 30gr
- lemon puree 45gr
- Total 870gr
Chocolate Spray
- Dark chocolate 280gr
- cocoa butter 120gr
- Total 400gr
Cocoa Shortbread
Mix together butter and sugar, until having a smooth texture, add step by steps the eggs, finish by adding both powders. Keep in a fridge. When cold laminate to 2mm and cut with cookie cutter a round shape of 7cm diameter. Baker on silpat at 160C for 12min.
Chocolate Sponge
2 trays 40*60cm
Blend all ingredients with a robot coupe and spray the mixture on top of a silicone tray 40*60cm and bake at 160C for 12-13min
Dark Chocolate Mousse
Boil the milk in a pan, add the gelatine and pour on top of the dark chocolate, create a ganache, when the ganache rich the temperature of 36C add the soft whipped cream step by step and create the mousse slowly.
Cherry Jelly
In a pan, melt the puree and when the puree is hot add the xanthin and sugar and give a boil while mixing. Finish by adding the lemon puree.
Montage
Put the mousse into the silicone shape mold
Add in a center the cherry jelly
Add a little bit of mousse at the top
Finish with the sponge.
When frozen, remove from the mold and spray gun with chocolate spray.
Place the petit gateau on top of the bake sable.
Finish with a touch of Gourmet cream and Fresh cherry, Add the logo
Shape Idea Reference (not final product)
