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Gourmet
Dulcey Heart
Makes 20 pieces.
An original l'Ecole Gourmet Valrhona recipe.
Recipe Step by Step
01
HAZELNUT DACQUOISE
60 g Plain flour
170 g Finely ground hazelnuts
200 g Caster sugar
100 g Caster sugar
280 g Egg whites
Sift together the flour and finely ground hazelnuts with the 200g of sugar.
As you whip up the egg whites, add in the remaining 100g sugar until you obtain the perfectly smooth, firm consistency typical of beaten egg whites.
Spread it straight into a baking tray, 5mm thick, and bake at 355°F (180°C) for approx. 16 minutes.
Once it has cooled, cut out 4-5cm diameter discs.
As you whip up the egg whites, add in the remaining 100g sugar until you obtain the perfectly smooth, firm consistency typical of beaten egg whites.
Spread it straight into a baking tray, 5mm thick, and bake at 355°F (180°C) for approx. 16 minutes.
Once it has cooled, cut out 4-5cm diameter discs.
02
DULCEY 35% NAMELAKA
75 g Whole milk
4 g Glucose
2 g Gelatine sheet
150 g DULCEY 35%
150 g Whipping cream 35%
Soak the gelatine in plenty of cold water.
Melt the DULCEY 35% chocolate at 115°F (45°C). Mix the glucose into the milk and heat to 175°F (80°C). Wring out the gelatine then add to the mixture.
Gradually combine the mixture with the melted DULCEY 35% chocolate to obtain a smooth, shiny, elastic texture. Add cold cream to this mix.
Briefly mix using an immersion blender. Pour into half-sphere molds.
Leave to set in the freezer for a few hours.
Melt the DULCEY 35% chocolate at 115°F (45°C). Mix the glucose into the milk and heat to 175°F (80°C). Wring out the gelatine then add to the mixture.
Gradually combine the mixture with the melted DULCEY 35% chocolate to obtain a smooth, shiny, elastic texture. Add cold cream to this mix.
Briefly mix using an immersion blender. Pour into half-sphere molds.
Leave to set in the freezer for a few hours.
03
DULCEY 35% LIGHT MOUSSE
250 g Whole milk
10 g Gelatine sheet
465 g DULCEY 35%
500 g Whipping cream 35%
Soak the gelatine in plenty of cold water.
Heat the milk to approx. 120°F (50°C) and add the wrung out gelatine.
Combine approx. a third of the hot liquid with the melted DULCEY 35% chocolate, stirring all the while to obtain a smooth, shiny, elastic texture – this is a sign that you are starting to make an emulsion.
Once the mixture is at 95-105°F (35-40°C), incorporate the heavy cream which has been whipped until it has the texture of a mousse.
Heat the milk to approx. 120°F (50°C) and add the wrung out gelatine.
Combine approx. a third of the hot liquid with the melted DULCEY 35% chocolate, stirring all the while to obtain a smooth, shiny, elastic texture – this is a sign that you are starting to make an emulsion.
Once the mixture is at 95-105°F (35-40°C), incorporate the heavy cream which has been whipped until it has the texture of a mousse.
Assembly and finishing
In circular molds that are 5cm in diameter and 4-5cm high, place a disk of hazelnut dacquoise, then a half-sphere of DULCEY 35% namelaka on top. Pour the DULCEY 35% light mousse on top, until it reaches the top of the half-sphere. Freeze.
Once frozen, turn out and arrange on a plate, then keep in the fridge until you are ready to serve.