Echoes
Dominic Matt
(Hazelnut, Blueberry and Cardamom)
- Hazelnut shortcrust pastry with Guanaja 70% dark chocolate ganache flavored with cardamom
- Dulcey chocolate crunch and cocoa puffed rice
- Bavarian cream with Ivoire chocolate and hazelnut
- blueberry gelee and noir glossy glaze
Decoration with a sphere of chocolate, blueberries, chopped hazelnuts and gold powder.
Time of realization: 3 hours + freezing times
Degree of difficulty (from 1 to 5): 4
Ingredients:
for the hazelnut shortcrust pastry (Federico Prodon)
100 g of butter
100 g of icing sugar
250 g flour
25 g of hazelnut paste
50 g of yolk
1 g salt
for the Guanaja dark chocolate ganache flavored with cardamom
100 g of fresh cream
170 g of dark chocolate Valrhona Guanaja 70%
8 cardamom seeds
for the crunch Dulcey and cocoa puffed rice
50 g of Valrhona Dulcey blond chocolate
30 g of cocoa puffed rice
For the Bavarian hazelnut and Ivoire (Luca Montersino)
125 g of milk
50 g of yolk
25 g of sugar
80 g of hazelnut paste
150 g of Valrhona Ivoire white chocolate
250 g of semi-whipped fresh cream
5 g of jelly
For the blueberry gelee
250 g of fresh blueberry puree
62 g of granulated sugar
25 g of dextrose
5 g of lime juice
3 g of agar agar
1 g of pectin
For the cocoa glaze (Francesco Boccia)
Half the dose indicated
50 g of water
380 g of granulated sugar
415 g of cream with 35% fat
32 g of gelatine 150 Bloom *
160 g of water *
135 g of bitter cocoa Valrhona
500 g of Absolu Cristal Valrhona
a pinch of red dye
a pinch of gold dust
* 25.6 g of 200 Bloom gelatin + 130 g of water
Method
for the hazelnut shortcrust pastry
Weigh all the ingredients. In a planetary mixer fitted with a leaf whisk, sand the butter with the flour. (The mixture must reach a consistency similar to that of sand, taking care not to overheat the butter during processing).
Add the sifted icing sugar.
Complete with the egg yolk emulsion, hazelnut paste and salt. Continue working with the leaf for a few moments and then compact and spread thinly (3 mm) between two sheets of parchment paper.
Leave to rest in the refrigerator at a temperature of 4 degrees for at least 6 hours. Obtain a shell using a micro-perforated ring with a diameter of 20 cm and a height of 35 mm.
Bake at 165 ° C in a convection oven until completely cooked, which varies according to the type of oven.
for the Guanaja dark chocolate ganache flavored with cardamom
Weigh the required amount of cream and leave the opened cardamom seeds to infuse overnight, covering with plastic wrap. The next day, heat the cream and pour over the chocolate in three stages. With the emulsion technique, create a shiny and elastic knot. The emulsion with an immersion blender is recommended. Pour into a pastry bag.
for the crunch Dulcey and cocoa puffed rice
Melt the chocolate in a bain-marie and add the puffed rice. Insert a 14 cm ring compacting the mixture with the course of a spoon so as to make it regular and of a height of about 3-4 mm. To freeze.
For the Bavarian hazelnut and Ivoire
Make an English cream with the first three ingredients proceeding as follows: heat the milk, mix the egg yolks with the sugar, pour the hot milk over the mixture and cook up to 82 ° C. Immediately remove from the heat (a passage of the saucepan in a cold water bain-marie is recommended) and insert the hydrated gelatin. Pour the custard over the white chocolate and lightly melted hazelnut paste in a bain-marie and complete the emulsion with the aid of an electric immersion beater.
Cool in the fridge. Add the cream when the mixture has reached a creamy consistency. The cream must be half whipped and added in two stages. Use immediately.
For the blueberry gelee
Bring part of the puree with the rest of the ingredients to 90 ° C. Add the rest of the puree and mix well. Pour into a 16 cm ring. Leave to cool for about 15 minutes and then freeze.
For the cocoa glaze
Heat the Absolu Cristal gelatin with 50 g of water and bring to a boil.
Add the cream and bring back to the boil. When boiling, add the sugar, the well sifted cocoa and mix well. Finally, the hydrated gelatin with 5 times its weight in water; for example, 130 g as indicated if you have 200 Bloom jelly available.
Add the dyes. Mix for 2 minutes. Filter, vacuum and refrigerate for at least 24 hours. Remove the icing from the fridge, take the part of interest and heat it up to a T of 35 ° C.
Sift it again and set aside.
Or for the less experienced
cocoa glaze
220 g of sugar
165 g of water
70 g of bitter cocoa
140 g of cream
9 g of animal gelatin or isinglass
Pour the water into a saucepan. Mix the sugar with the well sifted cocoa and dissolve in the water. Pour the cream into the same pan and bring the mixture to 103 ° C.
Remove from heat and stir in the hydrated gelatin at 60 ° C.
Editor
Pour a 1cm-high layer of Bavarian hazelnut into a regular 18cm mold.
Freeze for about 10 minutes.
When the mixture has set, place the frozen gelatin disc on the Bavarian cream.
Cover with more Bavarian and frozen overnight.
Once the pastry shell is cold:
Dress the ganache on the cooked shortcrust pastry shell.
Insert the crunch by pushing lightly on the bottom.
Place the mousse cake on it (consisting of the hazelnut Bavarian cream with a gelatin insert), which you have previously glazed.
To decorate.
