MERINGUE
Recipe made by Stefano Cecconi
Time of realization: 1 hour and 30 minutes (plus cooking of the meringue and rest of the cream)
Materials: Mini Pearl mold by Silikomart
Dose: for a sweet 16 × 16
Portions: 6/8 people
the dessert consists of:
- French cocoa meringue;
- crème Chantilly Ivoire Vanille;
- crème onctueuse chocolat;
- cocoa gelée.
Ingredients
for the cocoa meringue:
150 g of egg white
150 g of granulated sugar
150 g of icing sugar
40 g of bitter cocoa
for the Chantilly Ivoire Vanille crème:
250 g of cream with 35% fat
1 vanilla bean
50 g of Ivoire Valrhona white chocolate
for the crème onctueuse chocolat:
170 g of cream with 35% fat
170 g of whole milk
60 g of yolks
50 g of sugar
220g of dark chocolate with 70% cocoa
for the cocoa gelée
50 g of granulated sugar
1 g of agar-agar
60 g of water
8 g of cocoa powder
Procedure:
for the cocoa meringue:
Mix 20 g of cocoa, sifted with granulated sugar; whip the egg whites by immediately adding 10% of the granulated sugar / cocoa mixture; add the remaining mixture of granulated sugar and cocoa twice more; sift well and together, the icing sugar with the other 20 g of cocoa; add it to the whipped using a spatula with movements from the bottom up. Put the mixture in a pastry bag with a striped nozzle of No. 10; dress, on a baking sheet with parchment paper or on a microperforated mat, two squares of cm. 16 x 16; bake, in a preheated oven at 110 ° C with the valve open, for one hour; leave to cool completely in the oven off (ideal to do it in the evening before assembling the cake, leaving the meringue in the oven off overnight).
for the Chantilly Ivoire Vanille crème:
Bring the cream to the boil with the vanilla bean pulp. Chop the white chocolate and pour it into a blender glass. Add the boiling cream and emulsify with an immersion blender. Pass the cream through a sieve. Cover with contact film and keep in the fridge until the next day; mount the chantilly at the moment of use and place it in a pastry bag with a mixed tip nozzle.
for the crème onctueuse chocolat:
Bring the milk and cream to a boil. Mix the egg yolks with the sugar. Pour in the hot liquid and cook up to 82 ° -85 ° C. Pour the shredded chocolate into a blender glass. Add the hot cream; wait a few minutes and then mix a few minutes with a blender. Cover with cling film and keep in the fridge until the next day: mix with a whisk and place in a pastry bag with a fine ribbed nozzle.
for the cocoa gelée:
Mix the sugar with the agar-agar. Combine the water with the cocoa, mixing well. Heat and combine the sugar with the agar-agar. Bring to the boil for 2 min. Pour into a baking dish at a height of ½ cm and keep cool. Cut into cubes to distribute on the cake. Alternatively, once ready, aspirate the liquid with a syringe and fill a Mini Pearl mold; freeze until ready to use.
Mounting:
Arrange a square of meringue on a serving plate;
dress tufts of crème onctueuse on the meringue;
arrange the second square of meringue;
dress two strips of Chantilly Ivoire Vanille crème on the meringue;
distribute a few pearls of cocoa gelée on the cake.
Decorate with tempered chocolate plates and edible gold flakes.
