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Made with Satilia Noire 62%
Derek Poirier - PASTRY CHEF INSTRUCTOR VALRHONA
8 stepsRecipe calculated for 25 desserts
Recipe Step by Step
01
CHOCOLATE BISCUIT
- 115 g Egg yolks
- 300 g Eggs
- 225 g Sugar
- 190 g Egg whites
- 85 g Brown sugar
- 75 g Wheatmeal
- 70 g Cocoa powder
- 3 g Spices for pain d’épices
- 1063 g Total weight
Mix the egg yolks with the whole eggs and caster sugar. Beat the egg whites with the brown sugar until
peaks form. Gently incorporate the meringue into your previous mixture, adding in the flour, the spices and the cocoa powder (which you have sifted together in advance).
peaks form. Gently incorporate the meringue into your previous mixture, adding in the flour, the spices and the cocoa powder (which you have sifted together in advance).
02
PAIN D’ÉPICES STREUSEL
- 100 g Butter
- 100 g Brown sugar
- 100 g Almond flour
- 100 g Strong white bread flour
- 8 g Ginger powder
- 5 g Cinnamon powder
- 2 g Fleur de sel
- 415 g Total weight
Mix the sugar with the almond flour, the flour, the spices and the salt.
Cut the cold butter into small cubes and add to the initial mixture.
Mix using the flat beater in a stand mixer until you obtain small round pieces.
Spread onto the baking mat and bake at 300-310°C (150-155°C).
Cut the cold butter into small cubes and add to the initial mixture.
Mix using the flat beater in a stand mixer until you obtain small round pieces.
Spread onto the baking mat and bake at 300-310°C (150-155°C).
03
LIGHT MARSHMALLOW
- 120 g Egg whites
- 200 g Sugar
- 10 g Gelatin
- 100 g Water
- 430 g Total weight
Cook the sugar and water at 245°F (118°C).
Rehydrate the gelatin in cold water, then drain.
Add this to the egg whites along with the syrup and beat until the mixture reaches 95°F (35°C), then pour into a 10mm frame (ref. 3457) and leave to set.
Rehydrate the gelatin in cold water, then drain.
Add this to the egg whites along with the syrup and beat until the mixture reaches 95°F (35°C), then pour into a 10mm frame (ref. 3457) and leave to set.
04
CRÈME ANGLAISE
- 263g Whole UHT milk
- 112g UHT cream 35%
- 75g Oeufs entiers
- 31g Caster sugar
Mix the eggs and sugar without beating too much. Bring the cream and milk to a boil and combine the two mixtures.
Heat the mixture to 183°F (84°C) and mix with an immersion blender to combine.
Use immediately or cool quickly in the refrigerator.
Heat the mixture to 183°F (84°C) and mix with an immersion blender to combine.
Use immediately or cool quickly in the refrigerator.
05
SATILIA MOUSSE
- 440 g Crème anglaise
- 660 g Whipping cream
- 500 g SATILIA NOIRE 62%
- 1600 g Total weight
Make an emulsion by gradually pouring the hot crème anglaise over the melted chocolate.
The temperature should be 100-120°F (45-50°C). Stabilize the emulsion with a little whipped cream.
Smooth, check the temperature, then add the remaining cream. Pour out immediately. Freeze.
The temperature should be 100-120°F (45-50°C). Stabilize the emulsion with a little whipped cream.
Smooth, check the temperature, then add the remaining cream. Pour out immediately. Freeze.
06
SATILIA GLAZE
- 225 g Whipping cream
- 600 g Absolu cristal neutral glaze
- 325 g SATILIA NOIRE 62%
- 1150 g Total weight
Bring the cream to the boil. Pour the cream over the melted chocolate and create an emulsion. Your mixture should have an elastic texture and a shiny look. Make sure you retain this texture. Add the Absolu Cristal at 140°F (60°C). Mix in a stand mixer without incorporating any air bubbles until you have a perfect emulsion. Store in the refrigerator.
07
ORANGE COMPOTE
- 5 Oranges
- 200 g Water
- 140 g Sugar
- 340 g Total weight
Use a knife to peel the oranges and remove and set aside their segments. Blanch and drain the peel.
Bring the water to the boil with 1/3 of the sugar, add the peel and leave to simmer for 10 to 15 minutes.
Add another 1/3 of the sugar, leave to simmer, and repeat one more time. Set aside.
Bring the water to the boil with 1/3 of the sugar, add the peel and leave to simmer for 10 to 15 minutes.
Add another 1/3 of the sugar, leave to simmer, and repeat one more time. Set aside.
08
ORANGE & ABSOLU CRISTAL SAUCE
- 250 g Absolu cristal neutral glaze
- 100 g Orange juice
- 10 g Lime juice
- 75 g Orange compote
- 435 g Total weight
Mix all the ingredients together.
Set aside.
Set aside.
Assembly and finishing
Prepare the pain d’épices streusel.
Prepare the chocolate biscuit, place it on a tray and set the pain d’épices streusel on top. Bake at 310°F (155°C) for approx. 10 minutes.
Prepare the SATILIA mousse and pour into Flexipan molds (ref. 1366). Freeze.
Turn out the mousse and apply the Satilia glaze.
Cut the biscuit into pieces slightly larger than the mousse and place the mousse on the biscuit.
Cut the light marshmallow into pieces slightly smaller than the mousse and place them on top. Caramelize lightly with a blowtorch.
Add a chocolate decoration and finish off with a row of caramelized marshmallows and droplets of Absolu Cristal orange sauce.