dessert_gianduja_chocolate

from bottom to top - Thin layer of Chocolate Joconde (rich traditional sponge cake) - Thin layer of Feuilletine Praline (combination of praline paste*, Milk chocolate, butter and broken crispy crêpes) - 2 quenelles of Gianduja Chocolate mousse - Thin layer milk chocolate (tempered) - 2 quenelles of white chocolate mousse with candied orange zests - Thin layer of dark printed chocolate . in front of the confection , is an ice-cream made from the infusion of whole coffee beans in milk and cream, then flavored with a splash of “Cointreau”. - A double espresso coffee syrup is staying in a little well dug on ice cream

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Chocolate Joconde - 500 gm Eggs - 400 gm Confectioners Sugar - 400 gm Blanched Almond Flour - 110 gm Cocoa Powder - 350 gm Egg whites - 50 gm Sugar - 90 gm Butter (hazelnut) - 90 gm All purpose Flour - 90 gm All purpose Flour - 90 gm All purpose Flour - 90 gm All purpose Flour Whip together the first four ingredients for about 10 minutes Fold in beaten egg whites with sugar and the squeeze of half a lemon. Fold in cooked butter Then the sifted flour Divide the mix on half sheet trays filling each one with 2 X 8 once ladles of mix (yield 4 half trays) Bake at 325F for about 10 minutes
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Praline Feuilletine - 1 kg Praline paste - 300 gm Milk Chocolate - 100 gm Butter - 500 gm Feuilletine Scale 375 gm per half sheet tray _____________ Melt together over a double boiler Praline paste / Chocolate and butter Fold in the feuilletine Linen the half sheet trays with parchment paper , divide mix on trays and spread evenly. Wrap with plastic and freeze until needed.
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Gianduja Mousse - 500 gm Gianduja Chocolate - 120 gm egg yolks - 150 gm sugar - 40 gm water - 5 leaves gelatin - 4 oz heavy cream - 1 ½ quarts heavy cream (whipped) Melt the chocolate over double boiler Cook sugar and water until soft ball and pour it over beating egg yolks (sabayon). When still lukewarm, add melted gelatin in 4oz of heavy cream, mix well. Add the melted chocolate into sabayon, using a spatula, add a little whip cream, mix well and finally add it all to the whipped cream. Gently combine , confectioning the mousse.
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Coffee “Cointreau” Ice-cream white base 5 qt ½ & ½ 8 tbsp whole coffee beans 200 gm corn syrup 400 gm sugar 12 gm Agar powder _____ - 2 small cans (800) condensed milk Bring half & half to a boil infusing the coffee beans Add corn syrup, suagr and Agar and bring back to a boil. Let sit of the stove for 10 minutes and strain Add the condensed milk When cold add the cointreau just before freezing - about ½ cup Cointreau
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