DESSERT - Chocolat Crémeux

By á-47159

Ingredients

• Crémeux au chocolat:
• 115 g Whipping cream
• 50 g Milk
• 40 g Egg yolks
• 15 g Granulated sugar
• 90 g Dark chocolate (64%), chopped
• 50 g Milk chocolate, chopped
• 13 g Butter, soft
• Chocolate sponge:
• 50 g Eggs
• 13 g Egg yolks
• 25 g Melted unsalted butter
• 20 g Granulated sugar
• 7 g Cake flour
• 7 g Corn starch
• 8 g Cocoa powder
• Nut Dacquoise:
• 75 g Egg whites
• 25 g Granulated sugar
• 35 g Hazelnut powder
• 35 g Almond powder
• 65 g Icing sugar
• 35 g Finely chopped hazelnut
• 35 g Finely chopped almond
• Praliné feuilletine:
• 70 g Milk chocolate
• 60 g Hazelnut praline
• 50 g Pailleté Feuilletine
• Chocolate syrup:
• 70 g simple syrup
• 25 g Creme de cocoa
• Decoration:
• 500 g Dark chocolate, tempered and cut into pieces

Details

Adapted from dailydelicious.blogspot.com

Preparation

Step 1

Put both of the chocolate in a bowl.
Whisk the egg yolks, and sugar together in a small saucepan, boil the milk and cream together and slowly whisk it into the egg yolk mixture.
Put the saucepan over low heat, stir all the time and heat until 82°C.
Take the pan off the heat and pour into the chocolate bowl, stir until completely melt, put the butter into the bowl, stir slowly to melt the butter into the cream. Let it cool completely, and refrigerate for at least 6 hours, (less than this the cream is not firm enough to be piped)

Make the chocolate sponge:
Line 20x20 cm cake pan with baking paper.
Sift together cake flour, corn starch and cocoa powder together.
Preheat the oven to 200°C Beat the egg and egg yolks together until foamy, then slowly pour the granulated sugar into the bowl, beat until ribbon stage (the mixture will be very thick). Mix 1/4 cup of the mixture with melted butter.
Fold the flour mixture into the bowl in 2 additions, then fold the butter mixture into the bowl.
Pour into the prepared pan, and bake for 10 minutes.
Let it cool completely

Make Nut Dacquoise:
Preheat the oven to 180°C
Line 24x24 cm pan with baking paper.
Sprinkle the chopped nut on the prepared pan.
Sift together the almond powder, hazelnut powder and icing sugar together.
Whisk the whites with the sugar until stiff.
Fold the almond mixture gently into the meringue.
Pour into the pan and spread until the top is smooth . Bake for 10-15 minutes.

Make Praliné feuilletine:
Melt the milk chocolate and mix with the hazelnut praliné and Pailleté Feuilletine, mix gently.

Assemble:
Cut the Nut Dacquoise into 20x20 cm square and place in cake frame, spread the Praliné feuilletine on top of the Dacquoise.
Place the chocolate sponge on top of the Praliné feuilletine and sprinkle with syrup. Cover with plastic warp and refrigerate until firm.

Make the chocolate sheet, the size of the chocolate depends on the size of your cake, ^^. You need 2 sheets per one cake.
Cut the cake into desired size, pipe small dot of Crémeux au chocolat on top of the sponge, and place one sheet of chocolate on top of the cream.
Pipe the Crémeux au chocolat on top of the chocolate sheet and place another sheet of chocolate on top.