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Brocéliande - Yvonnick Le Maux


Chocolate Biscuit

Egg yolks 200g
Eggs 100g
Trimoline 50g
Sugar 74g
Flour 100g
Cacao Barry Cocoa Powder 50g
Cacao Barry Cocoa Liquor 50g
Melted butter 50g
Egg whites 250g
Sugar 100g
Salt 2g

Whip the egg yolks, the eggs, the invert sugar and the sugar.
Whip the egg whites with the sugar and salt.
Mix the egg yolks with the cocoa liquor and the melted butter.
Add the flour, that is mixed with cocoa powder.
Stir the mixture into the egg whites.
Bake in a cercle at 180°C for 30 minutes.

Hazelnut dacquoise

TPT hazelnut 210g
Almond powder 38g
Egg whites 140g
Sugar 35g

Whip the egg whites with the sugar.
Mix the TPT hazelnuts and include them in the egg whites.
Pour onto a sheet and bake at 210°C for 7 minutes.

Almond crisp

Butter 185g
Sugar 185g
Peeled almonds 135g
Flour 40g
Salt 2g
Vanilla 1 pod

Work up the partly softened butter with the vanilla.
Add the sugar, peeled almonds, salt and the flour.
Bake in a circle at 160°C for 18 minutes.

Raspberry coulis

Raspberry puree 170g
Lime juice 26g
Pectine 3g
Sugar 26g
Glucose 26g
Invert sugar 13g

Mix the sugar with the pectine.
Bring the raspberry puree, lime juice, sugar-pectine mix and invert sugar to a boil for 1 minute.

Grand Cru chocolate crémeux

Milk 170g
Cream 170g
Egg yolks 68g
Cacao Barry "Alto El Sol" chocolate 80g
Cacao Barry "Venezuela" chocolate 80g
Invert sugar 34g

Blend the milk, cream, yolks and invert sugar at 84°C into an anglaise.
Emulsify with Cacao Barry "Alto El Sol" and "Venezuela" chocolate.

Milk Chocolate Mousse

Lait 125g
Cream 125g
Sugar 25g
Egg yolks 50g
Cacao Barry "Ghana" milk chocolate 550g
Whipped cream 450g

Blend the milk, the cream, the egg yolks and the sugar at 84°C into an anglaise.
Emulsify with the Cacao Barry "Ghana" chocolate.
At 35°C, add in the whipped cream.

Chocolate glazing

Cream 300g
Water 50g
Sugar 440g
Cocoa powder 120g
Gelatine powder 12g
Water 60g

Boil the cream, water, sugar at 102°C.
Add the cocoa powder and then the gelatine preparation.

Build-up the cake

Recipe for 2 cakes, 20cm diameter.

Make the insert by pouring the Raspberry Coulis between 2 chocolate biscuit sponges (3mm).
Pipe the Grand Cru Chocolate Crémeux onto the Chocolate Biscuit.
Finish with the Hazelnut Dacquoise.
Store in fridge.
Pour the Ghana Milk Chocolate Mousse onto the circle.
Incorporate the insert.
Finish with the Almond Crisp.
Place the pastry in a cool storage.
Pour the Chocolate Glazing over the cake.