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Choc Intense - David Pasquiet

David Pasquiet Switzerland
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Choc Intense

Chocolate shortbread pastry

150g icing sugar
  40g cocoa
290g butter
200g eggs
500g flour
100g sugar
  20g fleur de sel

 

  1. Mix the icing sugar and the cocoa.
  2. Add the remaining ingredients.
  3. Roll out to a thickness of 5 mm and cook for 15 minutes at 200°C.

 

Crunch

205g chocolate shortbread pastry
  70g Pailleté feuilletine
  50g melted butter
  60g untempered couverture

 

  1. Chop the chocolate shortbread pastry.
  2. Mix it with the feuilletine
  3. Add the melted butter and the untempered couverture.
  4. Fill 14x14 cm and 5mm high frames.

Chocolate biscuit

330g marzipan
260g icing sugar
270g yolks
180g egg
400g egg whites
160g sugar
130g flour
130g cocoa
130g melted butter

 

  1. Mix the marzipan, icing sugar, egg yolks and eggs, to a smooth paste.
  2. Whisk the egg whites and sugar.
  3. Add 1/3 of these egg whites to the marzipan mixture.
  4. Add the sifted cocoa.
  5. Carefully add the rest of the egg whites and finally, the melted butter.
  6. Cook at 200°C for 30 minutes.
  7. Cut the biscuit to 14 x 14 cm, 1cm thick.

 

Syrup

100g sugar
  50g water
  50g Satsuma mandarin juice
  25g Edelweiss eau de vie

 

  1. Boil the sugar and water.
  2. When cold, add the mandarin juice and eau de vie.

 

Mandarin Satsuma marmelade

375g Satsuma mandarins
100g sugar
100g mandarin Satsuma juice
 3.5g pectin NH
  50g sugar

 

  1. Blanch the whole mandarins x3.
  2. Thinly slice and remove pips.
  3. Stew the fruit on a low heat with the sugar, pectin and juice.

 

Chocolate Cream

300g milk
100g cream
  40g nibs
  50g sugar
    4g pectin X58
230g Cacao Barry Cuba dark couverture

 

  1. Heat the cream, milk and the nibs to 40°C.
  2. Add the mix of sugar and pectin.
  3. Bring to the boil and pour on the chocolate.

Chocolate mousse

300g cream
  30g trimoline
      2 gelatine sheets
200g Cacao Barry Cuba dark couverture
150g Cacao Barry Or Noir chocolate
120g egg yolks
  22g butter
450g whipped cream

 

  1. Boil the cream with the trimoline.
  2. Add the softened gelatine sheets and pour onto the dark couvertures.
  3. At 60°C add the yolks. At 40°C add the butter.
  4. Next, add the whipped cream. 

Chocolate icing

204g cream
153g water
306g sugar
153g glucose
102g cocoa
  13g gelatine sheets

 

  1. Cook at 105°C
  2. At 70°C add the gelatin.

 

Finishing

  1. Take a biscuit, insert in a frame 14x14x 3cm.
  2. Lightly drench the biscuit with the sirop.
  3. Pour 160 gr of chocolate cream onto the biscuit.
  4. Place in the shock freezer for 10 minutes.
  5. Layer a second biscuit on top and lightly drench.
  6. Finish with the mandarin Satsuma marmelade.
  7. Place in the shock freezer.

Assembly :

  1. Insert the crunch in 15x15x4,5cm frame.
  2. Fill with 1 cm of chocolate mousse.
  3. Insert the assembled biscuit, cream and mandarin.
  4. Finish filling with mousse.
  5. Smooth
  6. Ice with the chocolate icing.