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Professional
Intense Manjari
Made with Noisette 66% - 7531
Recipe made for 24 plated desserts
8 stepsRecipe Step by Step
01
Basic Custard
183g Whipping cream 35%
183g Milk
74g Egg yolks
37g Caster sugar
Bring the cream to the boil with the milk. Mix the egg yolks with the caster sugar without blanching. Combine the two mixtures together and cook to 84/85°C until it thickens and coats the back of a spoon. Strain through and use immediately or chill down quickly and set aside in the refrigerator.
02
Praliné 66% Crunch
300g PRALINE NOISETTE 66% FRUITE
150g ECLAT D'OR
155g TANARIVA LACTEE 33%
Melt down the milk chocolate, stir in the praliné and then delicately fold in the Éclats d’Or wafer crumbs. Spread the mass between two rulers between two plastic sheets using a rolling pin. Allow to set in the refrigerator before cutting out.
03
Manjari 64% Chocolate Custard Mousse
151g Basic Custard
175g MANJARI 64%
226g Whipping cream 35%
Gradually pour the hot custard over the melted couverture stirring in the centre with a rubber spatula to create a smooth, glossy and elastic core of emulsion. Mix the ganache with a hand blender to smooth the texture. Check the temperature of the ganache which should be between 40 and 45°C. Stabilize the emulsion with a little bit of softly whipped cream if necessary. Fold in the supple whipped cream. Pour in and blast-freeze.
04
Tanariva 33% Chocolate Custard Mousse
135g Basic custard
215g TANARIVA LACTEE 33%
200g Whipping cream 35%
1
5g Gelatin powder
Gradually pour the hot custard over the melted couverture stirring in the centre with a rubber spatula to create a smooth, glossy and elastic core of emulsion. Mix the ganache with a hand blender to smooth the texture. Check the temperature of the ganache which should be between 40 and 45°C. Stabilize the emulsion with a little bit of softly whipped cream if necessary. Fold in the supple whipped cream. Pour in and blast-freeze.
05
Intense Manajari Chocolate Custard Mousse 70%
153g Basic custard
141g MANJARI 64%
230g Whipping cream 35%
28g MANJARI PURE PATE 100%
Gradually pour the hot custard over the melted couverture and pure cocoa mass stirring in the centre with a rubber spatula to create a smooth, glossy and elastic core of emulsion. Mix the ganache with a hand blender to smooth the texture. Check the temperature of the ganache which should be between 40 and 45°C. Stabilize the emulsion with a little bit of softly whipped cream if necessary. Fold in the supple whipped cream. Pour in and blast-freeze.
06
Absolu Noir Chocolate Glaze
775g ABSOLU TENDRE NAPPAGE NOIR 39% 1KG
194g ABSOLU CRISTAL NAPPAGE NEUTRE
31g Water
Combine all ingredients together in a plastic bowl and warm the chocolate glaze to about 35°C. Mix the chocolate glaze with a hand blender before use and glaze at a 35°C temperature.
07
Cinnamon Cream
917g Whipping cream 35%
9g Cinnamon powder
73g Invert sugar
Combine all ingredients together and mix with a hand blender to thicken the cream in order to get a glazing texture.
08
Chocolate Tea-Cake
129g Whole eggs
39g Invert sugar
64g Caster sugar
39g Ground almonds
62g Cake Flour T45
13g CACAO POUDRE
3
9g Baking powder
62g Whipping cream 35%
39g BEURRE LIQUIDE CLARIFIE
26g Chocolate liquor
26g GUANAJA 70%
Mix the whole eggs with the caster and inverted sugars. Fold in the ground almonds and the fl our sieved with the cocoa and baking powders beforehand. Stir in the cream followed by the chocolate liquor. Melt down the chocolate and butter together and fold in the batter. Allow to rest in the refrigerator overnight. Pour and spread the required quantity of chocolate cake batter on a silicon 4 sided tray of 34cm long by 24cm wide. Bake at 180°C for 10 to 12 minutes.
Assembly and finishing
Spread the praliné crunch to 2mm thick between two plastic sheets and set aside in the refrigerator. Once the praliné sheet has set and is cold, cut out in 3 cm discs using a pastry cutter. Make the Tanariva 33% chocolate mousse, pour about 20g in cake rings of 7.5cm high by 4cm in diameter and lined with plastic strips beforehand. Place a praliné crunch disc on top of the mousse and set aside in the refrigerator. Make the Manjari 64% chocolate mousse, pour about 20g and top with a second praliné crunch disc. Set aside in the refrigerator. Make the Intense Manjari 70% chocolate mousse, pour about 20g and top with a third praliné crunch disc. Set aside in the blast freezer. Get the soft chocolate glaze ready and glaze the chocolate mousses tubes. Immediately place the glazed cakes on a chocolate tea-cake disc of 5cm in diameter, (slightly wider than the tubes itself). Make the cinnamon cream and using a pastry bag fi tted with a plain nozzle, pipe the soft cream all around the chocolate tube. Decorate the dessert with a chocolate décor and fi nish with a petal of gold leaf.